Morocco in February

Individual B'stillas (Moroccan Chicken and Almond Pies)
Adapted from: http://www.epicurious.com/recipes/food/views/Individual-Bstillas-Moroccan-Chicken-and-Almond-Pies-12483

INGREDIENTS:
For the almond sugar:
• 1/2 cup blanched whole almonds, toasted and cooled
• 3 tablespoons granulated sugar
• 1 teaspoon cinnamon
For the filling:
• 1/4 teaspoon saffron threads, crumbled
• 2 tablespoons hot water
• 1 medium onion, chopped (about 1 1/4 cups)
• 2 garlic cloves, cut into thin strips
• 1 1/2 sticks (3/4 cup) unsalted butter
• 3/4 teaspoon ground ginger
• 1/2 teaspoon freshly ground black pepper
• 2 pounds chicken parts (about 1 whole breast, 2 thighs, and 2 legs)
• 1 1/2 cups low-salt chicken broth
• 3 large eggs, beaten lightly (WE USED 2)
• 1/4 cup plus 2 tablespoons chopped fresh parsley leaves
• 3 tablespoons chopped fresh coriander
• 1 1/2 tablespoons fresh lemon juice, or to taste
• 18 sheets (about 1 1/2 packages) phyllo (preferably Number 4 ultra-thin)
• confectioners' sugar and cinnamon for sprinkling
• 2 teaspoons ras el hanout
For the ras el hanout: (moroccan spice blend): (WE BOUGHT OURS AT WILLIAMS SONOMA AND DOUBLED THE AMOUNT WE ADDED)
• 1/2 teaspoon aniseed
• 1 teaspoon fennel seeds
• 8 whole allspice berries
• seeds from 8 cardamom pods
• 8 whole cloves
• 15 whole black peppercorns
• 1 stick cinnamon, broken in half
• 1 tablespoon sesame seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon cuminseed
• a pinch dried red pepper flakes
• a pinch ground mace
• 1 tablespoon ground ginger
• 1 teaspoon freshly ground nutmeg

PREPARATION
To make the almond sugar:
In a food processor grind fine almonds, granulated sugar, and cinnamon. Almond sugar may be made 1 day ahead and kept covered in a cool dark place.

To make the filling:
In a small bowl combine saffron with hot water and let stand 10 minutes.

In a heavy 4-quart kettle sauté onion and garlic in 3 tablespoons butter over moderately high heat, stirring occasionally, until onion is golden, about 4 minutes. Reduce heat to moderate and add ginger, ras el hanout, and pepper. Cook mixture, stirring, 3 minutes.

Add chicken parts, broth, and saffron mixture and simmer, covered, turning the chicken once, until chicken is very tender and cooked through, 25 to 35 minutes. Let chicken stand in cooking liquid off heat 30 minutes. Transfer chicken to a plate, reserving cooking liquid and solids, and, when cool enough to handle, shred chicken, discarding skin and bones.

Measure reserved cooking liquid and solids and if necessary boil, stirring occasionally, until reduced to about 1 3/4 cups. Reduce heat to moderate and add eggs in a stream, whisking. Cook mixture, stirring, until eggs are set, about 3 minutes. Remove kettle from heat and pour egg mixture into a coarse sieve set over a bowl. Let mixture drain undisturbed 10 minutes before discarding liquid. Transfer egg mixture to a bowl. Stir in chicken, parsley, coriander, lemon juice, and salt and pepper to taste and chill. Filling may be made 1 day ahead and kept chilled, covered.

Preheat oven to 425°F. and butter 2 large shallow baking pans.

In a small saucepan melt remaining 9 tablespoons butter and keep warm but not hot.

Cut phyllo sheets in half lengthwise and stack between 2 sheets wax paper. Cover wax paper sheets with a kitchen towel. On a work surface arrange a half sheet of phyllo with short side facing you and brush with melted butter. On this, layer and brush 3 more half sheets of phyllo in the same manner.

Sprinkle 1 tablespoon almond sugar on short side of phyllo nearest you to cover about 2 1/2-by 4-inch area, leaving a 1-inch border on 3 edges. Put 1/3 cup chicken mixture over almond sugar and spread out slightly. Top chicken mixture with 1 more tablespoon almond sugar and roll up filling in phyllo, folding in sides after first roll. Transfer b'stilla immediately.

Form 8 more b'stillas in the same manner with remaining phyllo, butter, almond sugar, and chicken mixture, chilling each b'stilla as it is made. B'stillas may be prepared up to this point 4 hours ahead and kept chilled, covered lightly with plastic wrap once cold.

Bake chilled b'stillas in oven until tops and ends are puffed and browned, 15 to 20 minutes. Cool b'stillas slightly on a rack. Sprinkle b'stillas with confectioners' sugar and cinnamon and serve warm.

To make the ras el hanout:
In a spice grinder or cleaned coffee grinder grind fine aniseed, fennel seeds, allspice berries, cardamom seeds, cloves, peppercorns, cinnamon stick, sesame seeds, coriander seeds, cuminseed, and red pepper flakes, In a small bowl stir together ground spice mixture, mace, ginger, and nutmeg until combine well. Ras el hanout may be stored in a tightly closed jar in a cool dark place up to 6 months. Makes about 1/4 cup.

Moroccan Inspired Champagne Cocktail
1 part pomegranate juice
1 part St. Germain
4 parts Champagne
1/6 parts orange blossom
Mix well and enjoy!






Harira (Moroccan Chicken, Chick-Pea, and Lentil Soup)
http://www.epicurious.com/recipes/food/views/Harira-11530

INGREDIENTS
• 1 whole chicken breast, halved
• 4 cups chicken broth
• 4 cups water
• a 28-to 32-ounce can whole tomatoes, drained and puréed coarse
• 1/4 teaspoon crumbled saffron threads
• 2 medium onions, chopped fine
• 2 cups cooked dried chick-peas (recipe follows), or a 19-ounce can, rinsed
• 1/2 cup raw long-grain rice
• 1/2 cup lentils (WE USED RED LENTILS)
• 3/4 cup finely chopped fresh coriander
• 3/4 cup finely chopped fresh parsley leaves
• dried chick-peas, picked over water

PREPARATION
OUR NOTES:
We added 1 tsp of cumin to the recipe and sauted the onions in the cumin
We also added 2 tbsp of freshly grated ginger and 1 tbsp of sea salt
We blended the soup a bit with a hand held blender before adding the chicken.
- - -
In a heavy kettle (at least 5 quarts) simmer chicken in broth and water 17 to 20 minutes, or until chicken is just cooked through, and transfer chicken with a slotted spoon to a cutting board. Add to kettle tomatoes, saffron, onions, chick-peas, rice, and lentils and simmer, covered, 30 minutes, or until lentils are tender. Shred chicken, discarding skin and bones, and stir into soup with salt and pepper to taste. Soup may be prepared 4 days ahead (cool uncovered before chilling covered).

In a bowl soak chick-peas in water to cover by 2 inches overnight or quick-soak (procedure follows) and drain.

To Cook Dried Chickpeas:
In a saucepan combine drained chick-peas and water to cover by 2 inches and simmer, covered partially, 1 to 1 1/2 hours, or until tender. Drain chick-peas.
To make 2 cups cooked chick-peas begin with a scant cup dried.
Just before serving, stir in coriander and parsley.
To Quick-Soak Dried Beans
Can be prepared in 45 minutes or less but requires additional unattended time.
In a large saucepan combine dried beans, picked over and rinsed, with triple their volume of cold water. Bring the water to a boil and cook beans, uncovered, over moderate heat 2 minutes. Remove pan from heat and let beans soak 1 hour.

Moroccan Lamb Tagine with Raisins, Almonds, and Honey Served with Couscous and Ratatouille
http://www.epicurious.com/recipes/food/views/Moroccan-Lamb-Tagine-with-Raisins-Almonds-and-Honey-108492

INGREDIENTS
• 2 teaspoons ras-el-hanout*
• 2 teaspoons salt
• 3/4 teaspoon black pepper
• 3/4 teaspoon ground ginger
• 1/4 teaspoon crumbled saffron threads
• 3 cups water
• 3 lb boneless lamb shoulder, cut into 1-inch cubes
• 1 large onion, coarsely grated (1 cup)
• 2 garlic cloves, finely chopped
• 2 (3-inch) cinnamon sticks
• 1/2 stick (1/4 cup) unsalted butter, cut into pieces
• 1 1/4 cups raisins
• 1 1/4 cups whole blanched almonds
• 1/2 cup honey
• 1 teaspoon ground cinnamon

PREPARATION
OUR NOTES:
We used less almonds than what the recipe calls for. We also browned the lamb, added cardamom to the recipe, reduced the amount of honey added to 1 tbsp, and added dried red pepper flakes to balance the sweetness.

Whisk together ras-el-hanout, salt, pepper, ginger, saffron, and 1 cup water in a 5-quart heavy pot. Stir in lamb, remaining 2 cups water, onion, garlic, cinnamon sticks, and butter and simmer, covered, until lamb is just tender, about 1 1/2 hours.

Stir in raisins, almonds, honey, and ground cinnamon and simmer, covered, until meat is very tender, about 30 minutes more.

Uncover pot and cook over moderately high heat, stirring occasionally, until stew is slightly thickened, about 15 minutes more.

Tagine can be made 1 day ahead and cooled, uncovered, then chilled, covered.

Couscous
INGREDIENTS
1 cup couscous
1 ¾ cups chicken stock
1 oz. butter
Salt and fresh ground pepper to taste

PREPARATION
Bring stock to a boil
Add butter, salt and pepper
Pour couscous in a bowl and then pour the boiling stock into the bowl
Cover with saran wrap for 15-20 min until the couscous is swollen and fluffy
Fluff couscous with a fork and serve while warm

Ratatouille
INGREDIENTS
½ red pepper cut into ¾ inch squares
½ green pepper cut into ¾ inch squares
1 med eggplant cut into ¾ inch cubes
1 small zucchini cut into ¾ inch cubes
1 small summer squash cut into ¾ inch cubes
1 small yellow onion cut into ¾ inch squares
3 plum tomatoes
2 cloves of garlic, minced
1 tbsp parsley, chopped
3 tbsp basil, chopped
½ tbsp thyme, chopped
1 bay leaf
2 tbsp EVOO
Salt and fresh ground pepper to taste

PREPARATION
Heat olive oil in a large pot. Add eggplant and brown on all sides. Add more oil if needed.
Remove eggplant and set aside.

Add zucchini and summer squash and brown on all sides. Remove zucchini and summer squash and set aside with the eggplant.

Heat more oil. Add the garlic and let it sweat about 1 minute; add the rest of the vegetables, except for the tomato and brown. When these vegetables are browned add the tomato and the reserved eggplant, zucchini and summer squash.

Add salt and pepper, and the herbs. Cover the pan and cook for ~ 25 minutes or until the vegetables are very tender. Adjust seasoning if needed.

Serve hot or cold.

Pears and Figs in Honey Syrup served with Cardamom and Vanilla Ice Cream from Christina’s
yield: 4 servings
http://www.natalieskillercuisine.com/2010/09/moroccan-desserts-project-food-blog.html

INGREDIENTS
1 Lemon
6 TBS Clear Honey
1 Cinnamon Stick
1 Cardamom Pod
2 Pears (I used Bosc)
8 Fresh Figs (I used Mission)

PREPARATION
1. Peel the rind from a lemon using a zester or peeler and cut into very thin strips.
2. Place the lemon rind, honey, cinnamon stick, cardamom pod, and 1 1/2 cup water in a pan and boil for about 10 minutes, or until reduced by half.
3. Cut the pears into eighths, discarding the core. Leave the peel on or discard, as preferred. Place in the syrup, add the figs and simmer for about 5 minutes or until the fruit is tender.
4. Transfer the fruit to a serving bowl. Continue cooking the liquid until syrupy, then discard the cinnamon stick and pour over the figs and pears.