I have decided to make an exception of writing differently but the aim is to make u husband happy.Try this type of food and seek reward from ALLAH.Remember that putting smile on the lips of u family is charity.
THIS IS AN outstanding recipe for classic Moroccan Couscous with Seven Vegetables. Steamed couscous is piled high with stewed meat and vegetables – very delicious!
See How to Steam Couscous if you've never cooked with a couscoussier. If using chicken in place of the meat, select an organic, free-range bird due to the long cooking time.
Feel free to vary the quantity of each vegetable to your family's preferences, but try to include the full variety to achieve an authentically flavored sauce. Popular additions to the seven vegetables are listed as optional ingredients.
Generously serves 6 adults.
Prep Time: 30 minutes
Cook Time: 2 hours
Ingredients:
* 1 kg (2 lbs. 3 oz.) dry couscous (not instant)
* 1/4 cup vegetable oil
* ------------------------------------------------------------------
* 1 kg (2 lbs. 3 oz.) lamb or beef, cut into large pieces on the bone (or 1 whole chicken)
* 1 large onion, coarsely chopped
* 3 tomatoes, peeled and coarsely chopped
* 1/4 cup vegetable oil
* 1 1/2 tablespoons salt
* 1 tablespoon pepper
* 2 teaspoons ginger
* 1 teaspoon turmeric, or 1/4 teaspoon Moroccan yellow colorant
* 1 handful of parsley and cilantro sprigs, tied into a bouquet
* ------------------------------------------------------------------
* 1/2 of a small cabbage, cut into 2 or 3 sections
* 3 or 4 turnips, peeled and halved
* 10 carrots, peeled and halved
* 1 or 2 tomatoes, peeled and quartered
* 1 or 2 small onions, whole or halved
* 1 small acorn squash, quartered (or a small section of pumpkin, cut into 3" pieces)
* 4 or 5 small zucchini (long or 8-ball round), ends removed and halved
* 2 or 3 small sweet potatoes, peeled and halved (optional)
* 1/4 cup dry chickpeas, soaked overnight (optional)
* 1/2 cup fresh fava beans (optional)
* 1 or 2 jalapeño or chili peppers (optional)*
* ------------------------------------------------------------------
* 2 tablespoons butter (for the couscous)
* 1 tablespoon salt (for the couscous)
* 1 teaspoon smen (Moroccan preserved butter - optional)
Preparation:
Mix the meat, onion, tomatoes, oil and spices in the bottom of a couscoussier. Cook uncovered over medium to medium-high heat, stirring occasionally, for about 15 minutes, or until the meat is browned and the onions and tomatoes have formed a thick sauce.
Add 2 1/2 liters (about 2 1/2 quarts) of water, the parsley/cilantro bouquet, and the chick peas. Cover, and bring to a boil over high heat. Reduce the heat to medium, and simmer rapidly for 25 to 30 minutes.
First Steaming of the Couscous
While the meat is cooking, get the couscous ready for its first steaming. Oil the steamer basket and set it aside. Empty the dry couscous into a very large bowl, and work in 1/4 cup of vegetable oil with your hands, tossing the couscous and rubbing it between your palms. (This will help prevent the couscous grains from clumping together.) Next, work in 1 cup of water in the same manner, using your hands to evenly distribute the liquid into the couscous. Transfer the couscous to the oiled steamer basket.
Add the cabbage to the broth, and place the steamer basket on top. Once you see steam rising from the couscous, steam the couscous for 15 minutes.
Note: If you see steam escaping from between the basket and couscoussier, you'll need to seal the joint. You can do this in several ways:
* wrap and tie a long piece of damp cloth over the joint, or
* tightly wrap a long piece of kitchen plastic film around the joint, or
* wrap and drape a long piece of kitchen plastic film onto the rim of the couscoussier, and then place the basket on top (this is my preferred method)
Once the couscous has steamed for 15 minutes, empty it back into your large bowl and break it apart.
Second Steaming of the Couscous
When the couscous has cooled enough to handle, gradually work in 2 cups of water and 1 tablespoon of salt with your hands. Again, toss the couscous and rub it between your palms to break up any balls or clumps. Transfer the couscous back into the steamer, taking care not to pack or compress the couscous.
Add the turnips, tomatoes, onions, carrots and fava beans (if using) to the pot. Place the steamer basket on top of the couscoussier, and steam the couscous a second time for 15 minutes, timing from when you see the steam rising from the couscous. (Again, seal the joint if you see steam escaping.)
When the couscous has steamed for 15 to 20 minutes, turn it out into the large bowl again. Break it apart, and leave to cool a few minutes.
If using pumpkin, add it to the couscoussier, and cover the pot.
Third Steaming of Couscous
Gradually work 3 cups of water into the couscous with your hands, tossing it and rubbing the grains between your palms. Taste the couscous, and add a little salt if desired.
Transfer about half of the couscous to the steamer basket. Again, try to handle the couscous lightly and avoid packing it into the steamer.
Add the squash, zucchini, and sweet potatoes to the couscoussier, and place the steamer basket on top. (Again, seal the joint if necessary.)
When you see the steam rise through the couscous, carefully add the remaining couscous to the steamer. Continue cooking, watching for the steam to rise from the couscous. Allow the couscous to steam a third time for a full 15 to 20 minutes. At this point, all of the vegetables should be cooked. Test the vegetables to be sure, cooking longer if necessary. Taste the sauce – it should be salty and peppery – and adjust the seasoning if desired.
If you're using smen, add it to the sauce in the pot.
Serving the Couscous and Vegetables
Empty the couscous into the large bowl, and break it apart. Mix in the 2 tablespoons of butter with 2 ladles of sauce.
To serve the couscous, shape it into a mound with a well in the center. Put the meat into the well, and arrange the vegetables on top and all around. Distribute the sauce evenly over the couscous and vegetables, reserving one or two bowlfuls to offer on the side for those who prefer more sauce.
* If you're serving the couscous with jalapeño peppers, simmer the peppers, covered, in a half ladle of sauce and a little water, for about 40 minutes, or until the jalapeños are tender. The peppers are typically placed on top of the couscous, and small pieces may be broken off as a condiment.
..........
Beef or lamb with prunes is a classic Moroccan dish that combines sweet prunes and meat with the fragrant spices of ginger, saffron, cinnamon and pepper. It's often served at holiday gatherings, weddings and other special occasions with crusty bread for scooping up the meat and sauce.
This easy recipe shows you how to prepare Meat and Prunes using a pressure cooker or pot. If desired, the dish can be prepared early in the day and reheated. Use tender cuts of meat (some pieces on the bone) for the best results.
Serves 4 to 6.
Prep Time: 25 minutes
Cook Time: 50 minutes
Ingredients:
* 2 lb. (about 1 kg) tender beef or lamb, cut into three inch pieces
* 1/2 lb. (about 250 g) sweet onions, grated
* 3 cloves garlic, finely chopped or pressed
* 3/4 teaspoon salt
* 1 teaspoon pepper
* 1 teaspoon ginger
* 1/2 teaspoon saffron threads, crumbled
* 1/2 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant)
* 1 or 2 sticks cinnamon
* 1/4 cup olive oil
* 1/4 cup butter or vegetable oil
* 8 or 9 sprigs of cilantro, tied together
* 1/2 lb. (about 1/4 kg) prunes
* 1 tablespoon honey
* 2 tablespoons sugar
* 1 1/2 teaspoons ground cinnamon
* handful of fried, blanched almonds (optional)
* 1 tablespoon toasted golden sesame seeds (optional)
Preparation:
In a large pot or pressure cooker, mix the meat with the onions, garlic, salt, pepper, ginger, cinnamon sticks, turmeric, saffron, oil, and butter.
Add 2 1/2 cups of water and the cilantro. Over medium high heat, bring the meat and liquids to a fast simmer.
Pressure cooker method. If using a pressure cooker, cover tightly and continue heating until pressure is achieved. Reduce the heat to medium, and cook with pressure for 45 to 50 minutes. (Note: About halfway through cooking, remove and reserve 1/2 cup of the liquids.) After the meat has cooked, release the pressure and reduce the sauce, uncovered, until it is mostly oils and onion.
Pot method. If using a pot, cover and simmer the meat over medium heat for two to two-and-half hours, until the meat is very tender and breaks away easily from the bone. (Note: About halfway through cooking, remove and reserve 1/2 cup of the liquids.) If necessary, add a small amount of water during cooking to prevent the meat from scorching. When the meat has cooked, reduce the sauce until it is mostly oil and onions.
Cook the prunes. While the meat is cooking, put the prunes in a small pot and cover with water. Simmer over medium heat, partially covered, until the prunes are quite tender. (How long this takes can vary greatly depending on the prunes, but the average time is 15 to 30 minutes.) Drain the prunes, and add the 1/2 cup of liquids reserved from the meat. Stir in the honey, sugar and cinnamon, and simmer the prunes about 10 minutes, or until they are sitting in a thick syrup.
To serve. Put the meat on a large serving platter, and spoon the prunes and syrup on top. If desired, garnish with fried almonds and/or sesame seeds.
...........
Sliced oranges get simple yet sophisticated treatment with a generous sprinkling of ground cinnamon, sugar and orange flower water. Serve this classic Moroccan dessert as a perfect ending to family meals and company dinners.
Some Moroccans use powdered sugar instead of granulated, but I prefer the contrasting texture and crunch of the granulated sugar.
A sprig of mint leaves can be added as a garnish if desired.
Prep Time: 10 minutes
Ingredients:
* For each person:
* 1 or 2 navel oranges
* 1 teaspoon orange flower water
* granulated sugar (or powdered sugar)
* ground cinnamon
Preparation:
Peel the oranges and removed the pith. Slice the oranges into rings, about 1/4 inch thick.
Arrange the orange slices on a plate – make a pattern if you like – and drizzle with the orange flower water. Generously sprinkle the slices with sugar and cinnamon, and serve immediately.
Tips:
If serving children, you might prefer to halve the oranges lengthwise before slicing.
If prepping the oranges in advance, wait to add the sugar and cinnamon until serving time.
To make more delecious meal visit
http://moroccanfood.about.com/cs/r.htm
THIS IS AN outstanding recipe for classic Moroccan Couscous with Seven Vegetables. Steamed couscous is piled high with stewed meat and vegetables – very delicious!
See How to Steam Couscous if you've never cooked with a couscoussier. If using chicken in place of the meat, select an organic, free-range bird due to the long cooking time.
Feel free to vary the quantity of each vegetable to your family's preferences, but try to include the full variety to achieve an authentically flavored sauce. Popular additions to the seven vegetables are listed as optional ingredients.
Generously serves 6 adults.
Prep Time: 30 minutes
Cook Time: 2 hours
Ingredients:
* 1 kg (2 lbs. 3 oz.) dry couscous (not instant)
* 1/4 cup vegetable oil
* ------------------------------------------------------------------
* 1 kg (2 lbs. 3 oz.) lamb or beef, cut into large pieces on the bone (or 1 whole chicken)
* 1 large onion, coarsely chopped
* 3 tomatoes, peeled and coarsely chopped
* 1/4 cup vegetable oil
* 1 1/2 tablespoons salt
* 1 tablespoon pepper
* 2 teaspoons ginger
* 1 teaspoon turmeric, or 1/4 teaspoon Moroccan yellow colorant
* 1 handful of parsley and cilantro sprigs, tied into a bouquet
* ------------------------------------------------------------------
* 1/2 of a small cabbage, cut into 2 or 3 sections
* 3 or 4 turnips, peeled and halved
* 10 carrots, peeled and halved
* 1 or 2 tomatoes, peeled and quartered
* 1 or 2 small onions, whole or halved
* 1 small acorn squash, quartered (or a small section of pumpkin, cut into 3" pieces)
* 4 or 5 small zucchini (long or 8-ball round), ends removed and halved
* 2 or 3 small sweet potatoes, peeled and halved (optional)
* 1/4 cup dry chickpeas, soaked overnight (optional)
* 1/2 cup fresh fava beans (optional)
* 1 or 2 jalapeño or chili peppers (optional)*
* ------------------------------------------------------------------
* 2 tablespoons butter (for the couscous)
* 1 tablespoon salt (for the couscous)
* 1 teaspoon smen (Moroccan preserved butter - optional)
Preparation:
Mix the meat, onion, tomatoes, oil and spices in the bottom of a couscoussier. Cook uncovered over medium to medium-high heat, stirring occasionally, for about 15 minutes, or until the meat is browned and the onions and tomatoes have formed a thick sauce.
Add 2 1/2 liters (about 2 1/2 quarts) of water, the parsley/cilantro bouquet, and the chick peas. Cover, and bring to a boil over high heat. Reduce the heat to medium, and simmer rapidly for 25 to 30 minutes.
First Steaming of the Couscous
While the meat is cooking, get the couscous ready for its first steaming. Oil the steamer basket and set it aside. Empty the dry couscous into a very large bowl, and work in 1/4 cup of vegetable oil with your hands, tossing the couscous and rubbing it between your palms. (This will help prevent the couscous grains from clumping together.) Next, work in 1 cup of water in the same manner, using your hands to evenly distribute the liquid into the couscous. Transfer the couscous to the oiled steamer basket.
Add the cabbage to the broth, and place the steamer basket on top. Once you see steam rising from the couscous, steam the couscous for 15 minutes.
Note: If you see steam escaping from between the basket and couscoussier, you'll need to seal the joint. You can do this in several ways:
* wrap and tie a long piece of damp cloth over the joint, or
* tightly wrap a long piece of kitchen plastic film around the joint, or
* wrap and drape a long piece of kitchen plastic film onto the rim of the couscoussier, and then place the basket on top (this is my preferred method)
Once the couscous has steamed for 15 minutes, empty it back into your large bowl and break it apart.
Second Steaming of the Couscous
When the couscous has cooled enough to handle, gradually work in 2 cups of water and 1 tablespoon of salt with your hands. Again, toss the couscous and rub it between your palms to break up any balls or clumps. Transfer the couscous back into the steamer, taking care not to pack or compress the couscous.
Add the turnips, tomatoes, onions, carrots and fava beans (if using) to the pot. Place the steamer basket on top of the couscoussier, and steam the couscous a second time for 15 minutes, timing from when you see the steam rising from the couscous. (Again, seal the joint if you see steam escaping.)
When the couscous has steamed for 15 to 20 minutes, turn it out into the large bowl again. Break it apart, and leave to cool a few minutes.
If using pumpkin, add it to the couscoussier, and cover the pot.
Third Steaming of Couscous
Gradually work 3 cups of water into the couscous with your hands, tossing it and rubbing the grains between your palms. Taste the couscous, and add a little salt if desired.
Transfer about half of the couscous to the steamer basket. Again, try to handle the couscous lightly and avoid packing it into the steamer.
Add the squash, zucchini, and sweet potatoes to the couscoussier, and place the steamer basket on top. (Again, seal the joint if necessary.)
When you see the steam rise through the couscous, carefully add the remaining couscous to the steamer. Continue cooking, watching for the steam to rise from the couscous. Allow the couscous to steam a third time for a full 15 to 20 minutes. At this point, all of the vegetables should be cooked. Test the vegetables to be sure, cooking longer if necessary. Taste the sauce – it should be salty and peppery – and adjust the seasoning if desired.
If you're using smen, add it to the sauce in the pot.
Serving the Couscous and Vegetables
Empty the couscous into the large bowl, and break it apart. Mix in the 2 tablespoons of butter with 2 ladles of sauce.
To serve the couscous, shape it into a mound with a well in the center. Put the meat into the well, and arrange the vegetables on top and all around. Distribute the sauce evenly over the couscous and vegetables, reserving one or two bowlfuls to offer on the side for those who prefer more sauce.
* If you're serving the couscous with jalapeño peppers, simmer the peppers, covered, in a half ladle of sauce and a little water, for about 40 minutes, or until the jalapeños are tender. The peppers are typically placed on top of the couscous, and small pieces may be broken off as a condiment.
..........
Beef or lamb with prunes is a classic Moroccan dish that combines sweet prunes and meat with the fragrant spices of ginger, saffron, cinnamon and pepper. It's often served at holiday gatherings, weddings and other special occasions with crusty bread for scooping up the meat and sauce.
This easy recipe shows you how to prepare Meat and Prunes using a pressure cooker or pot. If desired, the dish can be prepared early in the day and reheated. Use tender cuts of meat (some pieces on the bone) for the best results.
Serves 4 to 6.
Prep Time: 25 minutes
Cook Time: 50 minutes
Ingredients:
* 2 lb. (about 1 kg) tender beef or lamb, cut into three inch pieces
* 1/2 lb. (about 250 g) sweet onions, grated
* 3 cloves garlic, finely chopped or pressed
* 3/4 teaspoon salt
* 1 teaspoon pepper
* 1 teaspoon ginger
* 1/2 teaspoon saffron threads, crumbled
* 1/2 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant)
* 1 or 2 sticks cinnamon
* 1/4 cup olive oil
* 1/4 cup butter or vegetable oil
* 8 or 9 sprigs of cilantro, tied together
* 1/2 lb. (about 1/4 kg) prunes
* 1 tablespoon honey
* 2 tablespoons sugar
* 1 1/2 teaspoons ground cinnamon
* handful of fried, blanched almonds (optional)
* 1 tablespoon toasted golden sesame seeds (optional)
Preparation:
In a large pot or pressure cooker, mix the meat with the onions, garlic, salt, pepper, ginger, cinnamon sticks, turmeric, saffron, oil, and butter.
Add 2 1/2 cups of water and the cilantro. Over medium high heat, bring the meat and liquids to a fast simmer.
Pressure cooker method. If using a pressure cooker, cover tightly and continue heating until pressure is achieved. Reduce the heat to medium, and cook with pressure for 45 to 50 minutes. (Note: About halfway through cooking, remove and reserve 1/2 cup of the liquids.) After the meat has cooked, release the pressure and reduce the sauce, uncovered, until it is mostly oils and onion.
Pot method. If using a pot, cover and simmer the meat over medium heat for two to two-and-half hours, until the meat is very tender and breaks away easily from the bone. (Note: About halfway through cooking, remove and reserve 1/2 cup of the liquids.) If necessary, add a small amount of water during cooking to prevent the meat from scorching. When the meat has cooked, reduce the sauce until it is mostly oil and onions.
Cook the prunes. While the meat is cooking, put the prunes in a small pot and cover with water. Simmer over medium heat, partially covered, until the prunes are quite tender. (How long this takes can vary greatly depending on the prunes, but the average time is 15 to 30 minutes.) Drain the prunes, and add the 1/2 cup of liquids reserved from the meat. Stir in the honey, sugar and cinnamon, and simmer the prunes about 10 minutes, or until they are sitting in a thick syrup.
To serve. Put the meat on a large serving platter, and spoon the prunes and syrup on top. If desired, garnish with fried almonds and/or sesame seeds.
...........
Sliced oranges get simple yet sophisticated treatment with a generous sprinkling of ground cinnamon, sugar and orange flower water. Serve this classic Moroccan dessert as a perfect ending to family meals and company dinners.
Some Moroccans use powdered sugar instead of granulated, but I prefer the contrasting texture and crunch of the granulated sugar.
A sprig of mint leaves can be added as a garnish if desired.
Prep Time: 10 minutes
Ingredients:
* For each person:
* 1 or 2 navel oranges
* 1 teaspoon orange flower water
* granulated sugar (or powdered sugar)
* ground cinnamon
Preparation:
Peel the oranges and removed the pith. Slice the oranges into rings, about 1/4 inch thick.
Arrange the orange slices on a plate – make a pattern if you like – and drizzle with the orange flower water. Generously sprinkle the slices with sugar and cinnamon, and serve immediately.
Tips:
If serving children, you might prefer to halve the oranges lengthwise before slicing.
If prepping the oranges in advance, wait to add the sugar and cinnamon until serving time.
To make more delecious meal visit
http://moroccanfood.about.com/cs/r.htm
Last edited:
mg:...doesn't he feel ashamed of himself?
