agora158 at gmail.com
Thu Jun 26 12:51:36 PDT 2008
Wonderful!!!! Thanks a lot!!
On Thu, Jun 26, 2008 at 8:04 PM, Lilinah <lilinah at earthlink.net> wrote:
> Ana, a bit puzzled, wrote:
>> Very nice recipe, but what she mean here: "Precede with an
>> array of Moroccan salads". What is a Moroccan salad? A
>> special salad from Marocco?
> From: "Mike C. Baker" <kihebard at hotmail.com>
>> Ana, off the top of my skull -- while not explicitly Moroccan -- I would
>> suggest an array of tabouleh/tabouli, baba ganoush, hummus, and
>> accompaniment of pita bread / toasted pita wedges. There is also a
>> cucumber&onion cold dish (served at times in vinegar, and at others with
>> a yogurt-based sauce similar to that often used with gyros) I would also
>> consider as part of an "array".
>> Personally, I might add dolmas (stuffed grape leaves) and other "mezze"
>> / savory finger-foods to the array.
> None of that is at all Moroccan. They are all Lebanese or Syrian dishes and
> quite different from Moroccan food.
> And the Moroccans do not eat pita. While it's unlikely one can get Moroccan
> style bread, a nice boule will work.
> Moroccan salads are small dishes of various kinds of cooked and spiced
> vegetables served at room temperature, and sometimes some raw fruit salads.
> There are lots of Moroccan recipes on the web, but the ones below are from
> my collection of cookbooks and my personal experience cooking them.
> Here are a few i've enjoyed. Select about 6 for the dinner. All can be made
> ahead of time and kept for a couple days in the fridge. Most are served at
> room temperature, so take them out of the fridge a couple hours before
> serving. One or two are served hot - see recipes for details.
> Savory Carrot Salad
> Hezzou Mrqed
> 1 lb. carrots
> 5 cloves garlic
> 1/8 tsp. cinnamon
> 1/2 tsp. cumin
> 1/8 tsp. granulated sugar
> salt to taste
> 1 tsp. paprika
> dash of cayenne or to taste
> juice of 1 lemon
> olive oil
> 1/4 c. chopped parsley
> Wash & peel carrots, leave whole.
> Boil carrots (you may have to cut some in half to fit into your pan) with
> garlic until barely tender.
> Drain, reserving garlic.
> Cut carrots in serving pieces - you may choose sticks, cubes, coins, etc.
> Combine garlic, cinnamon, cumin, sugar, salt, paprika, and lemon juice. Pour
> over carrots.
> Let stand a while.
> To serve, sprinkle with oil and parsley.
> Orange and Radish Salad with Orange Flower Water
> An unusual combination to the American palate - I think it's great. The
> crunchy sharpness of the radishes, the moist tanginess of the oranges, the
> sweetness of the sugar, the pungency of the cinnamon, and the richness of
> the orange flower water are a palate stimulating experience.
> 2-3 bunches red radishes, long or round
> 2 Tb. granulated sugar or more to taste
> juice of 1 lemon
> 1 Tb. orange flower water
> Salt to taste
> 2 navel or blood oranges oranges
> Wash and trim radishes.
> Grate radishes. They can be grated in the blender by "pulsing", that is
> turning on and off. Be careful NOT to puree! Remove and drain.
> Place grated radish in serving dish and sprinkle with sugar, lemon juice,
> flower water, and salt to taste. Toss lightly and chill.
> Peel oranges, remove all outside membrane carefully, so as not to break
> segments--if using blood oranges, remove seeds. When fruit is free of
> membrane, carefully lift out and place in serving dish--if orange juice
> comes out, pour over oranges.
> Mix oranges gently with grated radishes and dust lightly with cinnamon.
> (yes, this is a meal-opening "salad", it is not a dessert)
> Cooked Eggplant Salad
> 1 lb. eggplant
> 1 or 2 cloves garlic, peeled and cut in slivers
> 2 Tb. chopped parsley
> 2 sprigs green coriander/cilantro, chopped
> 1/2 tsp. good flavorful paprika
> 1 tsp ground cumin
> 2 Tb. olive oil (green is tastier than yellow)
> 1 to 2 Tb lemon juice
> salt, to taste
> Leave eggplant whole and unpeeled. Slit skin here and there and insert
> garlic slivers well into the flesh. Bake in 400 F. oven until very soft - it
> will look collapsed and the skin will be blistery and blackened. Check
> periodically to see how it's going. This can take up to an hour. Remove from
> oven and let cool.
> When cool enough to handle, remove and discard the skin. Then squeeze "meat"
> to release bitter juices - let drain for a while in a sieve or colander.
> Discard brown liquid.
> Mash eggplant pulp and garlic. Don't use a blender - it will not have a good
> texture and instead will be like paste. Add chopped herbs and spices and mix
> Then fry in a skillet in oil on moderate heat. Turn eggplant often until all
> the liquid has evaporated and the pulp is thick and dark brown. This can
> take 15 to 20 minutes. Sprinkle with lemon juice. Taste and adjust salt and
> spices as desired. Serve at room temperature.
> Add several ripe tomatoes - peeled, seeded and chopped - to mixture in
> frying pan. Will probably take longer to reduce.
> Beet Salad
> 1 lb. beets
> 1 Tb. granulated sugar
> juice of 1 lemon
> 1 Tb. olive oil
> large pinch cinnamon
> 1 Tb. chopped parsley
> salt to taste
> Wash and clean beets well, being careful not to break their skins. Cut off
> the leaves, leaving stems about 1-1/2 inches long. Boil covered until just
> tender. Let cool in the water.
> When cool enough to handle, take beets out of the water, slip off their
> skins, trim off the tops and cut into bite-size pieces. Place in serving
> Mix remaining ingredients, pour over beets and marinate 1 hour before
> 1 tsp. orange flower water
> 1/8 tsp. cumin
> a pinch of good flavorful paprika
> a dash of water
> Add all these additional ingredients to the ingredients above for marinade,
> using enough water to moisten the powdered cumin and paprika.
> Bakoula Salad
> Although you probably can't get the herb/vegetable bakoula, you can make
> this dish with substitutes.
> 3 cups arugula
> 1/2 c. sorrel (if unavailable, increase watercress or arugula according to
> your taste)
> 1 c. parsley sprigs, tightly packed
> 1/2 c. tightly packed green coriander/cilantro
> 2 to 4 cloves garlic, peeled
> 1/4 tsp. salt
> 1/2 c. watercress
> 3 Tb. olive oil
> salt to taste
> 1/4 tsp. good flavorful paprika
> dash of cayenne to taste
> lemon juice
> 1/4 preserved salted lemon
> black olives
> After washing arugula and sorrel, chop coarsely. Place in steamer over
> boiling water and steam 15 min., only partially covered. Remove from heat,
> uncover, and let cool. When cool enough to handle, squeeze out excess liquid
> from greens.
> Wash then chop parsley and cilantro. In mortar, grind the parsley, cilantro,
> and garlic with 1/4 tsp. salt.
> Wash and chop watercress.
> Heat oil in a skillet, add herb paste, and cook 2 or 3 minutes -- don't
> burn! Add arugula and sorrel and saute slowly until all liquid has
> evaporated, turning often to prevent burning. Add chopped watercress, stir
> to wilt. Remove from heat and cool. Chop finely, add salt, paprika, and
> cayenne and mix well. Cool.
> Before serving, sprinkle with lemon juice to taste, and adjust seasoning.
> Rinse preserved lemon, remove the pulp, and slice peel into slivers. Put
> greens in serving dish and garnish with preserved lemon and olives.
> Cooked Mixed Herbs and Greens Salad
> 8 cups/2 quarts greens, including stalks - use a mixture of greens you like
> (and maybe toss in a few you haven't tried), such as beet greens, celery
> leaves, collards, Swiss chard, dandelion greens, kale, mustard greens,
> sorrel, spinach, orache, etc...
> 1 or 2 small dried red chilis
> 10 to 12 cloves garlic
> 1 c. chopped parsley
> 1 c. chopped green coriander/cilantro
> 3 Tb. olive oil
> 1/4 lb. cured black olives
> 2 tsp. good flavorful paprika
> 2 tsp. ground cumin
> juice of 2 lemons
> 1/2 c. olive oil
> lemon wedges
> Wash greens, drain well, chop small. Place on a steamer in a deep pan and
> steam covered for 30 minutes (you may have to replenish some of the water -
> check occasionally so pan doesn't dry out and get ruined). Remove from heat
> and allow to cool uncovered. When cool enough to handle, squeeze out as much
> moisture as you can.
> In a large mortar, grind and pound together the chili, garlic, and salt.
> Gradually add parsley and coriander and keep pounding until it forms a
> paste. Or you could use a food processor.
> Heat 3 Tb. oil in a casserole. Slowly cook the olives with the paprika and
> cumin 2 or 3 minutes. Add herb paste and lemon juice, cover, and cook 5
> minutes. Then pour in 1/2 c. oil, stir well, add the greens and cook,
> stirring frequently, for 20 minutes or until all the water has cooked out
> and the mixture is very thick. Salt to taste. Serve warm or cool with lemon
> If you like it spicy hot, serve with harissa, a hot chili paste popular in
> Algeria. It is sold in squeeze tubes in France. [i don't know if you can
> find it where you are, Ana...]
> Moroccan Spiced Olives
> 1 tsp Cumin seeds
> 1 tsp Fennel seeds
> 1 tsp Coriander seeds
> 1/4 tsp Cardamom, ground
> 1 Tb Crushed red pepper flakes
> 1 pinch Nutmeg, ground
> 1 pinch Cinnamon
> 1 Tb Olive oil
> 1 1/2 cup Green olives, brought to room temperature
> 1 Tb Lemon juice
> 1 Tb Orange juice
> 3 Garlic cloves, minced
> 1/2 preserved lemon
> 1. Heat first 8 ingredients in a small skillet over medium heat until
> fragrant, about 2 minutes.
> 2. Remove from heat & add olives & toss to coat.
> 3. Stir in remaining ingredients.
> 4. Let stand in an airtight container for at least 4 hours or refrigerate
> for up to 3 weeks. The longer they marinate, the better they taste.
> 5. Drain & serve at room temperature.
> serves 6
> 1/2 lb. dried fava beans (i cheated and used about 1 lb. canned)
> 3 cloves garlic
> 1 tsp. cumin seed
> best quality olive oil (green and fragrant, not mild and yellow)
> 1/4 tsp. zaatar (the herb alone, NOT the Lebanese blend with sesame and
> sumac) - or use a mix of marjoram and thyme
> 1. If starting from scratch, soak fava beans overnight in lots of water - 3
> or 4 times their volume. Discard any floaters.
> 2. In the morning, drain. SKIN the favas (the skins are tough and need to be
> 3. Cover with fresh water and simmer with garlic and cumin seeds for about 2
> hours until tender. Drain.
> 4. Puree the favas - easiest in a blender or food processor.
> 5. Add enough olive oil and a little water so that it is somewhat thin
> (soupy, sez Paula Wolfert)
> 6. Salt to taste.
> 7. Heat before serving in a little more olive oil.
> 8. Serve sprinkled with the herbs, with bread (to dip in it) and a dish of
> mixed ground cumin, hot paprika, and salt.
> Roasted Bell Pepper Salad
> (from Paula Wolfert)
> 3 bell peppers - red are the best, but green will do
> 4 large ripe tomatoes
> 1 clove garlic
> pinch of sweet paprika
> 1/4 tsp. ground cumin
> 2 Tb. olive oil
> 1 Tb. lemon juice
> 1/2 tsp. salt
> 1/4 tsp. ground black pepper
> 1/4 tsp. chopped preserved salted lemon
> 1. Take whole bell peppers and either grill on top of an open gas flame or
> under a broiler, turning often, until skin is completely black and
> Put peppers in a plastic bag or under a towel and let stand until cool (skin
> should separate from flesh). Remove seeds, inner membranes, and skins.
> Cut into small pieces (i like them in strips)
> 2. Bring a small pan of water to a boil, drop in the whole tomatoes, and
> boil about 15 seconds.
> Drain, and let cool enough to handle.
> Cut off stem, remove seeds, and slip off skins.
> Cut flesh into small pieces (little dice are good)
> 3. Mix cooked pepper and cooked tomato in serving dish.
> Mix in all other ingredients, except salted lemon.
> Rinse off salted lemons, remove pulp, and cut rind into little cubes and
> sprinkle over dish.
> While salted lemons are yummy and very easy to make (although they take some
> time), leave them out if you don't have them. I've sent directions for
> making them to this list several times.
> Urtatim (that's err-tah-TEEM)
> the persona formerly known as Anahita
> My LibraryThing
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
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