[Sca-cooks] tajine?

[Ana Valdés]

Wonderful!!!! Thanks a lot!!
Ana

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
> Cinnamon
>
> 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
> Z'ahlouk
>
> 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
> well.
>
> 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.
>
> Variation:
> 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
> bowl.
>
> Mix remaining ingredients, pour over beets and marinate 1 hour before
> serving.
>
> Variation
> 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
> salt
> 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
> wedges.
>
> 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 &amp; add olives &amp; 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 &amp; serve at room temperature.
>
> ---
> Bissara/Byesar
> 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)
> salt
> 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
> removed).
> 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
> blistered.
> 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
> http://www.librarything.com/catalog/lilinah
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>



-- 
http://www.ekopolitan.com Grön sajt/Green

http://caravia.stumbleupon.com
http://www.crusading.se
Gondolgatan 2 l tr
12832 Skarpnäck
Sweden
tel +468-943288
mobil 4670-3213370


"When once you have tasted flight, you will forever walk the earth
with your eyes turned skyward, for there you have been and there you
will always long to return.
— Leonardo da Vinci