Come and talk to me about moroccan food please

[PeaMcLean]

I'm doing an evening course. I'm finding it a bit boring tbh.

So far we've done sardines stuffed with coriander, cumin, garlic etc. Chicken cooked, essentially, in coriander, cumin, garlic etc. Lamb with cumin, coriander, garlic, and a few other bits. Meatballs cooked with....

All seems to be a bit samey. And none of it has been that tasty.

Is it me? I'm finding it a tad unchallenging tbh.

And also, we're not doing any kind of accompaniments, which I kind of thought would make the meal. In the first week we were told meals were always served with several salads, but we haven't done any.

Not inspired. Help!

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, sounds good, thanks

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not Morrocan??? Oh well, best try and look for something else then.....

Only joking, yes please

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sounds just the job, thanks. Do you think it would work with raspberries?

Christiana, I've just read the recipe for your incredible chicken fattee. Sounds most unpromising but I'm tempted to give it a go.

Slim22, so how would you recommend? Our teacher told us moroccans don't eat cous cous with tajine, like we would here. Does Moro serve it like that I wonder. She said they'd do bread and salads, maybe a couple of dips. That right?

Went to a bookshop today. They didn't have any of the Sam & sam Clarke books. Will have to wait unti I get into town.

couscous is a dish in itself

tagine yes with bread

traditionally we always have 3 or 4 salads as starter.

Dips are NOT moroccan but middle eastern apart from bissara (broad bean paste with olive oil) and that is eaten on it's own , with bread as a snack

even plain couscous slim? I have served them both together before and they seemed to go well but I suppose it's just a matter of personal taste, I gueess I will go the slightly unauthentic Morrocan theme then

what should I put with the lamb then? It has lemon, olives, onions, various spices with it but no veg as such....what about aubergine? Any ideas - not a fan of 'stew' and salad tbh

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We just cook couscous with it's own tagine if you'd like and it is served as a topping on the semolina [http://www.couscousdari.com/en/index.html like this]]

It is a wonderfully nutritious vegetarian meal and a favorite with children if you do the sweet cinnamon version. With a glass of milk it's a favorite no brainer at tea time.

Now of course you can use it as a side just like rice.
If I do so I would generally make it a "jeweled" couscous

1. hot version
   infuse the hot water with a cube of chicken stock + saffron strands & orange rind
   cover couscous and let it absorb the water.
   caramelise one finely chopped red onion in a little olive oil + tsp sugar+tsp balsamic+handful raisins.
   Fluff couscous and add onion/raisin mixtrure & handful pitaccio nuts.

2. cold version
   soak and fluff then do a tabouleh moroccan style with chopped coriander/tsp cumin/olive oil/lemon juice (better with chopped preserved lemon)/chopped white onion

like this

Tagine basically translates into stew.
It is usually eaten as it is and there always a bread basket on the table and you can dip it in the sauce.

it is very simple but very codified. you don't mix just any spices.
The it's always the same: you just fry all spices in oil or butter like for a curry then add meat then cover with water and gently simmer for an hour (chicken) or 2-3 for lamb or beef.
Best done in a dutch oven.

1. buttery onion saffron gravy - this is lovely for lamb served with rice like an osso bucco

3 finely chopped onions/1 crushed garlic/tsp ginger powder/half tsp saffron/one stick cinamon/salt and pepper
fry the paste with a mix of canola oil and butter

You can add courgettes for the last 5-10 mn of cooking and when you serve rub and sprinkle thyme on top

2. tangy onion/preserved lemon - great for chicken - You can add peas/carrots/new potatoes for the last 10 mn like a spring casserole

3 finely chopped onions/3 crushed garlic/tsp ginger powder/1 preserved onion cut in pieces/half lemon juice/chopped parsley and coriander and green olives (at the end of cooking)/pepper
fry the paste with good grade olive oil

3. chermoula - that's the fish marinade wich is also fantastic to rub on a joint of meat or chicken or kebab cubes of any meat and roast in the over or barbecue

blitz together
4 cloves garlic
1tbsp paprika
1tbsp cumin
1/2 tsp coriander powder
half a cup olive oil
1 lemon juice
parsley and coriander

for fish tagine: fry in a little olive oil, add 4 chopped tomatoes and cut potato, cook 10 mn then pour over fish in baking dish. Bake.

or us as rub

anything with chermoula is best left to marinate abit

Tagines, like stews are always yummier made in the morning and left to stand untill evening.
So it is a perfect recipe for slow cookers.

hope did not bore you

I wont delve into sweet versions unless you ask for it

thank you. Not boring at all Have just got back from weekend away, will read properly later.

What's a dutch oven?

thats just a thick casserole pan usually cast iron