The
world cuisine chosen for September's My Kitchen, My World was from the
country of Morocco. At the beginning of the month, I didn't know
anything Moroccan besides couscous. Our library had several cookbooks
featuring Moroccan cuisine and after I browsed through a few, I decided
that they all pretty much had the same types of recipes and I settled on
Cafe Morocco by Anissa Helou as I didn't see a single recipe in
the entire 128 pages that I would not want to make or eat.
The dinner
plate of food in the photo features several of the recipes in the book.
Around the plate: Kseksu (Couscous), Shlada Dial Matecha (Tomato and
Onion Salad), Qotobane del Hut (Swordfish Brochettes), Armenian Bread
from Modern Baker, Fassulya Kdra (Cannellini Beans with Saffron),
Khizu Mehquq (Sweet Grated Carrot Salad), and Besla M'assala (Spicy
Onions with Honey).
The Couscous I just made with the instructions from the box and then added caramelized onions, parsley, and pine nuts to it as we like it like that.
1/2 bunch of flat-leaf parsley
1 medium size red onion, diced
1/2 teaspoon ground cumin
Juice of 1 lemon
2.5 Tablespoons extra virgin olive oil
Sea Salt & Ground Black Pepper to taste
Combine everything in a bowl and allow to sit at room temperature.
1/2 bunch fresh flat-leaf parsley
1 large garlic clove, minced
1/8 teaspoon dried hot chili pepper powder
1 teaspoon ground cumin
1 teaspoon ground paprika
Sea salt to taste
Put cubes of swordfish into a mixing bowl.
Add the rest of the ingredients and mix well.
Leave to marinate for at least 2 hours.
Thread swordfish cubes onto skewers.
Grill 2-3 minutes on each side.
1/4 cup chicken broth
1 pinch of saffron threads
2 Tablespoons of butter
1/4 bunch of flat-leaf parsley
Sea Salt & Freshly Groud Pepper to taste
Combine all in a saucepan and cook on low 10 minutes or so until heated through.
1/4 teaspoon ground cinnamon
1-1/2 Tablespoons of confectioner's sugar
juice of 2 oranges
1-3/4 pounds carrots, grated
3 ounces minced dried dates
2 Tablespoons sliced almonds
Mix everything in a bowl, chill slightly.
6 medium sized onions, thinly sliced (about 2 pounds)
1 1/2 teaspoons ras el hanout seasoning
Sea Salt
2 Tablespoons of good honey
Saute onions in pan with the olive oil and add 1-1/2 cups water.
Stir in the ras el hanout and salt.
Bring to a boil, cover, and boil 15 minutes.
Reduce heat to medium low and simmer, stirring regularly 20-30 minutes.
Onions will be mushy.
Uncover pan, increase heat to reduce liquid, about 5 minutes.
Add honey, heat through, adjust seasonings. Serve hot.
