Bulgur Pilaf

Bulgur is a quick and easy cooking form of whole wheat that has been cleaned, parboiled and dried. It comes in three different textures: coarse, medium, or fine and it is used instead of brown rice and couscous for it has more and higher nutritional value (high in fiber and protein, low in fat and calories). Bulgur is used in pilafs (this recipe), salads(Lebanese Tabouleh), stuffing or casseroles (Indian cuisines).


What You'll Need:

1 1/2 cup coarse bulgur, rinced and drained
1 medium onion,diced
1 green bell pepper, diced
2 tomatoes seeded and diced
1/2 cup cooked (can) green peas
2 Tbsp olive oil
1 1/2 cup chicken broth or water
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp cayenne pepper (optional)
1/2 tsp cumin
1 Tbsp tomato paste
1 garlic clove, minced

What To Do:

1. In a medium shallow pan, heat olive oil over medium high heat, add onions, garlic and sautee until lightly brown.
2. Add green peppers, tomatoes, tomato paste, all the spices, and sautee for an additional 7-8 min.
3. Add bulgur and green peas, stir well to combine.
4. Pour the broth and cook covered until most of the liquid is absorbed, about 20-25 min.
5. Simmer on low heat, until liquid has evaporated and bulgur is soft.

Enjoy!!

Bulgur Pilaf

Banana Bread

I don't bake that often, but when I do, this banana bread recipe is my FAVORITE to make and eat:). It's smooth, soft, sweet, and certainly delish!

What You'll Need:

3/4 cup whole wheat flour

1/2 cup all purpose flour

1/2 tsp salt

1/2 tsp baking soda

1/4 tsp baking powder

1/2 tsp cinnamon

1/2 cup packed brown sugar

1/4 cup canola oil

2 large egg whites

1 1/2 cups banana puree (mashed ripe bananas)

1 tsp vanilla extract

1 tsp almond extract (optional)

What to Do:

1. Preheat oven to 350 degrees. Grease and flour 9x5x3 loaf pan
2. In a large bowl, combine the dry ingredients: flours, salt, baking powder, baking soda, cinnamon. Set a side
3. In a seperate bowl, mix brown sugar with oil until smooth; making sure there are no lumps. Add the mixture to the dry ingredients
4. In a blender, combine banana puree, vanilal extract, egg whites, almond extract until thoroughly blended
5. Fold banana mixture into dry ingredients and brown sugar mixture, until well combined
6. Spread batter into pan and bake for 55-60 min.

Enjoy!

Banana Bread

Basbousa -Sweet Semolina Cake: Ramadan Special

Basboussa is a Middle Eastern delicacy. It is an amazing cake; it's moist, sweet, delicately perfumed and has a grainy texture. I have tried this cake at different Middle Eastern restaurants and I was so eager to make it myself. After two failed attempts, my dear friend Kenza came to the rescue and shared with me her Basbousa recipe, which I am , in turn, sharing with you. It is, of course, super easy and exquisitely delicious. This cake could be served with tea or coffee.


Courtesy of Kenza

What Wou'll Need:

1 1/2 cups Semolina
1 cup granulated sugar
1/2 cup sweetned coconut flakes
1/4 tsp baking soda
1/4 tsp baking powder
1/4 cup melted butter (cooled to room temperature)
1 cup milk
1 tsp vanilla extract
1 1/2 cups almonds or pistachios for garnishing

For the Syrup:

1 cup water
1 cup sugar
2 Tbsp orange juice
1 Tbsp vanilla extract


What To Do:

1. Preheat oven to 350 degrees
2. Combine all ingredients in a large bowl (Mixture should be "liquidy")
3. Spary a 13x9 inch pan pan with cooking spray, pour in the mixture
4. Let rise for 45-55 min
5. Sprinkle with almonds and Bake for 50 min or until brown and a toothpick inserted comes out clean
6. Meanwhile make sugar syrup: Combine water, sugar, and lemon juice in a saucepan
7. Bring to a boil, add in vanilla extract, and let it simmer for 20 min
8. Pour hot sugar syrup over cake while is hot and let it absorb. You may put it back in the oven for 3 min

Enjoy!

Basbousa -Sweet Semolina Cake: Ramadan Special

Harira- Ramadan Special

With Ramadan around the corner, I'd like to share my Harira recipe with you all. This traditional soup is a must in every Moroccan house to break the fast during Ramadan. It is usually served with dates, figs, and Chabakkiya (Moroccan sweets).

Ramadan Mubarak!

What You'll Need:
1 lb lamb cut into cubes or beef stew
3 Tbsp Olive Oil
1 large onion, diced
1/2 cup celery, diced
2 16 oz cans diced tomatoes
2 Tbsp tomato paste
4 1/2 cups water
1/2 cup finely chopped parsley and cilantro
1/3 cup lentils
16 oz can garbanzo beans (chickpeas)
1/2 cup vermicelli or angel hair noodles broken into 3 inches pieces
1/3 cup of flour
1 egg beaten with juice of 1/2 lemon

Spices-
1 tsp turmeric poweder
1 tsp black pepper
1 tsp ginger powder
1 tsp paprika
1 tsp cinnamon
1 tsp cumin
Large pinch of safron
salt to taste
1 cube chicken or beef bouillon

What To Do:

1. In large soup pot, heat oil over medium heat, add meat, onions, celery, parsley/cilantro, lentils, all spices and stir for 5 min.
2. Add water, cover and let cook for 45 min. If using a pressure cooker, cook for 15 min.
3. Meanwhile, in a blender, mix the tomatoes, tomato paste, and 1/2 cup of water. Set a side. Dilute the flour in some water- you should get a "liquidy" mixture not a flour paste.
4. After the 45 min, add the tomatoes mixture to the soup, stir and let simmer for 5-7 min.
5. Add the chickpeas and the vermicelli.
6. Slowly stir in the flour mixture. The flour will make the soup a bit thick. If you like your soup lighter, don't pour the entire mixture, maybe just half.
7. With the soup at a steady simmer, stir slowly the egg/lemon mixture to create long egg strands and to thicken the soup 5-7 min.
8. Ladle soup into bowl and serve with dates or figs.

Enjoy!!

Harira- Ramadan Special

Cornish Hen Stuffed with Couscous

If you want to impress your significant other, your in-laws, or simply friends and family, try this super delicious recipe. It looks so fancy that everybody would think you spent hours in the kitchen making it, yet it will only take you a total of 45 min. I promise:)

Recipe for two people-

What You'll Need:
For the Cornish Hens:
2 cornish hens
1 large onion, diced
3 Tbsp Olive Oil
2 cups chicken broth, or water
3 cinnamon sticks
Large pinch of saffron
3 garlic cloved, crushed
1 tsp turmeric powder
1 tsp ginger powder
1 tsp salt
1 tsp pepper

For the Stuffing:
1 box couscous
1 Tbsp butter
1 tsp cinnamon
2 tsp rose water
1/4 cup raisins, pre soaked in water for 10 min
1/4 cup toasted walnut or almonds, or hazelnut.

What To Do:

1. Wash the cornish hens thoroughly.
2. Prepare couscous according to package.
3. With a fork, fluff the couscous, and mix in the raisins, cinnamon, rose water, nuts (leave some for garnishing later) and butter.
4. Divide the couscous mixture in two halves. Use half to stuff the cornish hens and the other half as a side dish.
5. After stuffing the hens with the couscous mixture, sew the openings with a clean thread or toothpicks.

Cooking the Hens:

1. Heat oil in a large saucepan on medium heat, add the diced onions, garlic, and the rest of the spices. Stir for 2-3 min.
2. Place the hens, carefully, in the pan side by side. Cover and let cook for 5 min.
3. Flip the hens on the other side, add the broth, cover and cook for 30-35 min or until hens are done.
4. Make sure to check on the liquid level. We don't want to burn the hens.
5. After the hens are cooked, remove and broil them on low on both sides for more crispiness.
6. Uncover the sauce and let simmer for 2-3min.

Serving the Stuffed Cornish Hens:

The hens are served hot with the remaining couscous mixture as a side dish and garnished with the nuts.

Enjoy!

Cornish Hen Stuffed with Couscous

Seffa Medfouna with Couscous & Chicken

Seffa Medfouna is one of my favorite Moroccan dishes. It is a festive dish and it combines all flavors; it is simply succulent and hearty. We call it "Seffa Medfouna" because the meat (chicken, beef, lamb) is buried or hidden with a dome of steamed vermicelli or couscous, which in turns is flavored with butter and dried raisins. This dish is served as a main dish.

What You'll Need:

For the Chicken Sauce-

1/2 lbs chicken, cut into pieces

1 big onion, finely chopped

1/2 cup fresh parsley, chopped

2 garlic cloves, crushed

1/2 tsp turmeric powder

1/2 tsp ground cinnamon

2 cinnamon sticks

1/2 tsp ginger powder

1/2 tsp pepper (to taste)

1 tsp salt (to taste)

Large pinch of saffron (mandatory)

1 cube chicken bouillon (optional)

4 Tbsp vegetable or olive oil

1 1/2 cups water

1 large egg

For the Seffa-

1 plain couscous box

1/2 cup golden raisin, soaked in water for 10 min

3 Tbsp butter

Powdered sugar and cinnamon, for decorating

What To Do:

1. In a large pot over medium heat, heat oil, add chicken, garlic, onions, parsley, cinnamon sticks, and the rest of the spices. Brown the chicken for about 10 min, then cover the meat with enough water.
2. Cover the pot and let simmer on medium heat, stirring occasionally, for 45 min or until chicken is tender and falls easily off the bones.
3. Remove chicken, reduce heat, remove cinnamon sticks, and let the sauce simmer. Break the egg in the sauce, stirring constantly, the sauce should get thick.
4. Remove Chicken from the bones.
5. Cook couscous according to package instructions.
6. With a fork, fluff with butter. Add the raisins and 2 Tbsp powdered sugar.

Serving Seffa Medfouna-

1. Place 1/3 of couscous mixture in large plate.
2. Arrange the chicken mixture on top in an even layer, then cover with the sauce.
3. Pile the rest of the couscous on top, forming a dome.
4. Decorate in vertical patterns with cinnamon and powdered sugar.
5. Serve immediately.

Enjoy!!

Seffa Medfouna with Couscous & Chicken

Moroccan Couscous with Lamb and Vegetables

Couscous is a famous traditional Moroccan dish, it is held in such high esteem that religious feasts and celebratory meals would be unthinkable without it. There is an endless list of couscous recipes, some of which include, couscous with meat and vegetables (today's recipe), couscous with Tfaya (sweet onion sauce), couscous salad, sweet couscous with dried fruits and nuts, or simply plain buttery couscous recipe.

What You'll Need:

1 plain couscous box
2 lbs shoulder of lamb cut into large pieces
3 Tbsp olive oil
2 large onions, diced
2 cups baby carrots, or 2 large carrots, peeled and sliced lengthwise
1 big zucchini cut lengthwise
1 butternut squash, cut into large pieces
1 turnip, peeled and cut into thick strips
1 potato or sweet potato, cut into wedges
1/2 cup fresh parsley, chopped
3 cups vegetables broth
5 cups water

1 can garbanzo bean, drained (not pictured)
1 12 oz can tomato sauce
1 tsp cinnamon
1 tsp turmeric
Large pinch of saffron
1 tsp paprika
1 Tbsp crushed garlic
1 Tbsp salt
1 1/2 Tbsp black pepper

What To Do:

1. On medium heat, heat oil in a large pot, add meat and brown on both sides for 2-3 min. Stir in onions, garlic, parsley, and the all the spices. Add vegetable broth, cover and bring to a boil, 10 min
2. Add carrots, potatoes, turnip, 2 cups of water and simmer for 20 min.
3. Add zucchini, butternut squash, tomato sauce, taste to adjust spices at this point. Pour 1 cup of water, cover and cook for an additional 20 min.
4. Lastly add garbanzo beans and simmer for 10 min.
5. Meat and vegetables are cooked when they are tender. If not, cook for 5-7 min.
6. Meanwhile, cook couscous according to package instructions.
7. Using a fork, fluff the couscous with 1 Tbsp butter.

Serving:

To serve couscous, place couscous in a large plate, form a whole in the middle of the couscous. Place meat in the hole and top with vegetables. Put sauce around sides of the platter. Serve guests additional sauce in small bowls.

Enjoy!!

Moroccan Couscous with Lamb and Vegetables

Turkey & Cheese Quiche

Quiches in general are a great way to get rid of leftovers, such as pasta, thanksgiving turkey, etc... This specific quiche is made with turkey and cheddar cheese, but you can experiment with any deli meat and cheese; either way, the results will still be the same. I usually serve this quiche for brunch or light lunch, accompanied with a tossed salad and mixed fresh fruits.

What You'll Need:

1 9 inch pie shell, thawed and unbaked
1 onion, finely chopped
3/4 cup smoked deli turkey, diced
3/4 cup shredded cheddar cheese
5 eggs
1/2 cup heavy cream
Salt & pepper to taste


What To Do:

1. Preheat oven to 375 degrees
2. In a skillet, sautee onion until golden, stir in diced turkey and cook for 2-3 min
3. Place the turkey and onion mixture into the bottom of the pie, creating one even layer
4. Sprinkle enough shredded cheese to cover the pie ingredients
5. In a large bowl, whisk together the eggs, cream, salt, and pepper until foamy for 3-5 min
6. Carefully and evenly pour this mixture into the pie.
7. Bake for 25-30 min until golden brown or until a knife inserted in center comes out clean.
8. Cut into wedges, serve warm or cold.

Enjoy!!

Turkey & Cheese Quiche

Mini Meatloaves

What You'll Need:

1 pound ground beef
2 eggs
1/2 cup Italian seasoned breadcrumbs
1 yellow onion chopped
1 green pepper finely diced
2 garlic cloves minced or crushed
1 tsp red pepper flakes
1 tsp smoked paprika
Salt and Pepper to taste

What to Do:

1. Preheat oven to 400 degrees
2. in a large mixing bowl, combine meat, eggs, breadcrumbs, garlic, onions, peppers, and all the spices
3. Mix by hand for about five min or until mixture is well combined
4. Pack the mixture into the muffin cups until they are even with the top of the tin
5. Place on a baking sheet to catch the dripping
6. Reduce oven to 375 and bake meatloaves for 30 min or until top is browner and the juice runs clear
7. Add a little zip by topping the loaves with thin layer of ketchup, or barbecue sauce (pictured) prior to baking.

Enjoy!

Mini Meatloaves

Ravioli with Zucchini and Walnuts

This ravioli dish is elegant and superbly flavored, really, the picture bellow doesn't do it any justice. You sure will impress company with this dish. Serve as a side dish accompanied with warm French bread and a tossed salad.

Adapted from Better Homes & Gardens

What You'll Need:

1 9-oz pkg. regrigerated whole wheat or plain ravioli
1/2 cup walnuts, coarsely choppe
2 Tbsp olive oil
2 medium zucchini, halved lengthwise and sliced
6 green onions, diagonally sliced 1/4 inch thick
1/2 cup milk
1 cup finely shredded or grated parmesan cheese
Salt and pepper to taste

What To Do:

1. In large saucepan cook refrigerated ravioli according to package directions; drain and set aside.
2. In a large skillet, cook nuts in hot oil over medium heat for 2-3 min until fragrant; remove with slotted spoon. Add zucchini and green onions. Cook and stir for 2-3 min or until crisp tender.
3. Stir in drained pasta, nuts, milk, and 3/4 cup parmesan cheese. Cook and toss for 1 min. Season to taste with salt and pepper.
4. Transfer pasta to serving bowl. Sprinkle with remaining cheese.

Enjoy!

Ravioli with Zucchini and Walnuts

Sweet Potato Fries (Oven Baked)

I love sweet potato fries. I must admit that my first time making them wasn't successful, they came out mushy and burned:). Now, I can proudly say that I perfected the art of making oven baked potato fries thanks to all of the hit and miss trials. They are healthier than regular fries since they are oven baked, they are crispy and they taste wonderful. Best of all, you can serve them with almost everything.

What You'll Need:

1 large sweet potato
1 tsp salt
1 tsp pepper
1 tsp cayenne pepper
2 Tbsp olive oil
1 tsp cayenne pepper

What To Do:

1. Preheat oven to 400 degrees
2. Peel the potato, cut in half lengthwise, and cut each half into 1/4 inch strips. My secret: For extra crispiness, soak strips in hot water and some vineagar for 2-3 min.
3. In a bowl, combine oil, cayenne pepper, cumin, salt, and pepper. Add the potato strips and coat them throughly. If you soaked the potatoes, dry and pat them before coating.
4. Spread the potatoes in a single layer on greased baking sheet.
5. Bake for 20 min, flipping frequently to crip evenly.

Enjoy!

Sweet Potato Fries (Oven Baked)

Moroccan Chicken Tajine with Rice

I made up this tajine recipe on a complete whim, suprisingly enough, it came out delicious, full of flavor; and it soon became one of my favorites. It can be served with bread, rice, or plain couscous.
And on a side note, I will be featuring a variety of Moroccan tajine recipes, whether with chicken, lamb, or beef. So stay tuned.

What You'll Need:

2 chicken breasts and 2 chicken thighs.
1 big yellow onion cut lenghtwise into 1/2 inch strips
5 garlic cloves, minced
4 Tbsp olive oil
2 cups beef or chicken broth
3/4 cup green olives cut in half
3/4 cup golden raisins
2 fresh bay leaves
2 tsp cumin
3 cinnamon sticks
1/3 cup cut preserved lemons or juice of 1 lemon.
2 tsp saffron powder (or large pinch of saffron threads)
Salt and pepper to taste

What To Do:

1. Sprinkle the chicken, generously, with salt, pepper, and cumin.
2. Heat oil in a tajine or heavy bottom skillet/saucepan. Brown the chicken on both sides for 5-6 min over medium heat.
3. Stir in the onions, garlic, saffron, cinnamon sticks, lemon, olives, raisins, and bay leaves. Season with salt and pepper to taste and pour in enough broth just to cover the chicken.
4. Cover and simmer gently for 30-45 min.
5. Serve immediately. If served with couscous, you can garnish with toasted almonds and fresh mint.

Enjoy!

Moroccan Chicken Tajine with Rice

Zucchini Stuffed with Ground Beef

Yummy, easy, and healthy way to cook zucchinis. This dish is great as a summer barbecue side dish or for an elegant dinner.

What You'll Need:

3 medium zucchinis halfed lenghtwise
1 pound ground beef
4 Tbsp olive oil
1 can diced tomatoes, drained
3/4 cup fresh parsley, finely chopped
1 medium onion, finely chopped
3 cloves garlic, minced or crushed
1 tsp cayenne pepper
1 tsp cumin
1 tsp smoked paprika
1 tsp ground saffron (optional)
Salt and pepper to taste
1 cup cheddar or parmesean shredded cheese or any other cheese of your liking

What To Do:

1. Sprinkle zucchini halves with salt and pepper. Heat 2 Tbsp oil in a large skillet, sautee the zucchini halves for 3-4 min on each side over medium heat. Drain on paper towel and set aside.
2. Add the remaining oil to the skillet, sautee onions and garlic until golden, stir in ground beef, parsley, and all the spices. Cook for 5-6 min or until meat is brown.
3. Add diced tomatoes and let simmer for 10 min.
4. Preheat oven to 350 degrees.
5. Place zucchini in a baking pan and fill or spread them with the ground beef mixture (about 2 Tbsps of mixture on each half)
6. Top with cheese and bake for 20 min or until zucchini is tender.
7. Serve warm or cold.

Enjoy!

Zucchini Stuffed with Ground Beef

Cabbage Salad

This particular recipe is delicious, served as an appetizer to accompany other salads and dips.

What You'll Need:

1 cabbage
1 tbsp olive oil
2 garlic cloves, minced or crushed
1 tsp smoked paprika
1 tsp cumin
Salt and pepper to taste
Juice of 1 lemon
5-7 green olives, for garnishing
Fresh parsley finely chopped, for garnishing

What To Do:

1. Cut the cabbage and put in boiling water for 20 min.
2. Drain and set aside.
3. Heat oil in a heavy bottom skiller over medium heat. Add the cabbage and mash it with a fork or potatoes masher (3-5 min).
4. Stir in the seasonings and half the parsley, combining thoroughly and mashing for another 15-20 min, until you get a smooth mixture.
5. Stir in the lemon juice and garnish with the remaining parsley and couple greens olives.

Enjoy!

Cabbage Salad

Cauliflower with Roasted Zucchini (Zaalouk Style)

Sometimes, you see a head of cauliflower in your fridge, and you have no idea what to make with it. How about trying this recipe? Even those who don't love cauliflower will like it. This dish is best served as an appetizer with bread.

What You'll Need:

1 head cauliflower, about 2 pounds
2 medium zucchinis, coarsely diced
3 tbsp olive oil
Salt and pepper to taste
2 tsp cumin
Juice of 1 lemon
2 Tbsp fresh cilantro finely chopped, for garnishing

What To Do:

1. Preheat oven to 400 degrees.
2. Put the zucchini in an ovenproof dish, coat with oil and generously season with salt and pepper. Bake for about 20 min.
3. Meanwhile, pull the leaves off the cauliflower and cut out the core in a kind of cone-shaped section. Cut the florets into small pieces (about 1 1/2 inch) and steam them for about 15 min or until tender. (If you don't have a steamer, you can boil them instead). Stir the cauliflower well a few times while it's steaming so that it cooks evenly.
4. Mash the cauliflower with a fork , combining them with oil in the dish, or whiz them to a puree in a blender.
5. Stir in the roasted zucchini, toss in the cumin, salt and pepper to taste.
6. Refresh with lemon juice and garnish with cilantro.
Serve warm.

Enjoy!

Cauliflower with Roasted Zucchini (Zaalouk Style)

Oven Braised Beef Ribs

As we all know, ribs require a slow and long time to cook. I like this recipe because the ribs are cooked in the oven and don't require hours to cook. They are absolutely delicious!

What You'll Need:

2 pounds beef ribs1-1/4 cups all-purpose flour, seasoned with salt and pepper, for dredging
5 Tbsp olive oil
2 medium onion, coarsley chopped
2 medium carrots, peeled and chopped
2 medium celery ribs, chopped
6 medium garlic cloves, minced or pressed
Salt and ground black pepper
2 cups beef or chicken broth
2 bay leaves
1-1/2 tablespoons tomato paste
1 can (14.5 ounces) diced tomatoes
2 tablespoons chopped fresh parsley

What To Do:

1. Preheat oven to 350 degrees.
2. Dry ribs with paper towels and coat with the flour.
3. Heat the oil in an oven proof saute pan (or large Dutch oven) over high heat.
4. Add the ribs and brown on both sides (about 5 min per side).
5. Transfer to a bowl.
6. Reduce heat to medium high, add onions, carrots, and celery. Cook, stirring occasionally, until soft and lightly browned (about 8 min).
7. Add garlic and cook stirring constantly until fragrant (1 min).
8. Increase heat to high and stir in the beef or chicken stock and bay leaves.
10. Add tomatoe paste, diced tomatoes and ribs to the pot.
11. Cover and bring to a simmer and place into the oven.
12. Cook about 2 hours or until the ribs fall apart easily with a fork.
13. Check about every 30 minutes and scoop more sauce on top of the ribs.
14. Remove pan from oven. Skim any visible fat off the sauce
15. Place 1-2 ribs in a plate, ladle some braising liquid over each rib. Serve with rice, mashed potatoes, or bread.

Enjoy!

Oven Braised Beef Ribs

Potatoes Gratin with Ground Beef

Layered potatoes with ground beef, cheese, and Bechamel Sauce? Yes, Please! This dish makes the perfect comfort food and best of all, it's easy to make!

What You'll Need:

2 pounds Yukon potatoes, peeled
3 to 5 garlic cloves, chopped
3 tbsp olive oil
2 onions, sliced lenghth wise
1 pound ground beef
2 tablespoons chopped fresh parsley
1 tsp cumin
1 tsp paprika
Salt and pepper
1/2 cup cheddar cheese (or any cheese you like)

For the bechamel sauce:

3 tbsp butter
3 tbsp all purpose flour
2 cups milk ( I use 2%)
Salt, pepper, and nutmeg to taste

What To Do:

1. Preheat oven to 400 degrees F.

2. Slice the potatoes thinly and broil them in a saucepan for about 10 min (make sure they are not too tender)

3. Meanwhile, heat oil in a skillet, add onions and garlic. Cook until golden about 2-3 min, add ground beef, parsley, and all the seasoning, mix well, cook until meat is brown. let it simmer on low heat.

4. Now we make the bechamel sauce: In a mdedium saucepan, melt the butter, add the flour while whisking constantly until you get a thick paste, add the milk (little by little), continue to whisk. We don't want to see lumps in the sauce but if you get them don't panic, just keep whisking. You will get a smooth mixture, season with salt and pepper and nutmeg. set aside.

5. Butter the bottom and sides of a baking casserole, about 3 1/2 inches deep. Layer half of the potatoes in the bottom, pour half of the ground beef mixture on top, then repeat in this fashion until all the potatoes and ground beef have been used. End the top with bechamel sauce and lastly, sprinkle the cheese.

6. Bake for 10 to 15 min, or until the potatoes are very tender and have absorbed all the sauce; the top of the potatoes should be golden brown with darker brown splotches here and there.

7. Serve in its own casserole, or dish up individual portions, sprinkling each with a little chopped fresh parsley.

Enjoy!

Potatoes Gratin with Ground Beef

Sweet Couscous with Nuts, Dates, and Raisins- Kesksou Seffa

Traditionally, this fruity couscous is served as a course on its own in Morocco. However, it can also be served as a side dish with grilled meats and spicy tajines.

Adapted from Food Lovers ' Collection

What You'll Need:

1 cup of couscous
1/2 tsp salt
1 to 2 tbsp olive oil
2 tbsp butter
3/4 cup blanched almonds, or any other nuts available
3/4 cup dried dates finely sliced
3/4 cup dried raisins
2 tbsp sugar
3 tsp cinnamon
2 tsp powdered sugar, for garnishing

What To Do:

1. Cook couscous according to package directions.
2. Drizzle the oil over the couscous. Using your fingers, rub the oil into the grains to break up the lumps and aerate them.
3. Heat the butter in a heavy bottom skillet, add the almonds, and cook for 1-2 minutes, stirring, until the nuts begin to brown and emit a nutty aroma.
4. Toss in the dates and raisins, and cook, stirring for 2 minutes.
5. Stir in the couscous, add the sugar and 1 tsp cinnamon, mix thoroughly, and heat through.
6. Pile the couscous onto a warmed plate in a mound. Garnish with the remaining cinnamon and powdered sugar, creating alternate vertical lines from the top of the mound to the base.
Serve immediately.

Enjoy!

Sweet Couscous with Nuts, Dates, and Raisins- Kesksou Seffa

Kefta & Eggs Tajine (Moroccan Meatball with Eggs)

Kefta Tajine is one of my favorite Moroccan dishes. It is a flavorful, quick, easy, and an everyday family meal. Usually cooked and served in a tajine (see picture below) with warm bread. Unfortunately, I don't own an actual tajine, so I used a shallow saucepan instead. By the way, the kefta (meatball) sauce makes a great sauce for pastas (without the eggs, of course).

Picture Source: http://www.kaboodle.com/

What You'll Need:

1 lbs ground beef or veal
1 large onion, finely diced
4 garlic cloves, crushed
1 cup fresh chopped parsley
5 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp cayenne pepper (optional)
1 tsp cumin
1 tsp smoked paprika
1 12oz can peeled, chopped tomatoes ( I use tomato with basil)
5 eggs

What To Do:

1. In a large bowl, combine and knead the ground meat, 1 tbsp olive oil, onion, half the garlic, chopped parsley, salt, black and cayenne pepper, paprika, and cumin until well mixed. Rinse your hands in cold water, then gather a bit of the mixture into your hands and roll it into a small ball. Repeat with the remaining mixture. Set aside.
2. Heat the olive oil in a tajine or a large shallow saucepan. Add the onions and the remaining garlic, sautee for 1-2 minutes over medium heat.
3. Add the meatballs and cook for 10 minutes, turning them occasionally so they cook evenly.
4. Halfway through cooking the meatballs, stir in tomato and mix well.
5. Cover and let simmer for 2-5 minutes over medium-high heat. When the mixture is thick (to your liking), break the eggs over it.
6. Cover, reduce the heat and cook for 3 minutes or until eggs are cooked. Sprinkle with fresh chopped cilantro. Serve in the pan with bread.

Enjoy!

Kefta & Eggs Tajine (Moroccan Meatball with Eggs)

Zaalouk (Eggplant Salad)

Zaalouk is a delicious, spicy, and healthy Moroccan appetizer. I often serve it as a salad or as a side dish with bread or chips. Methods of cooking the Zaalouk differs from region to region in Morocco. The eggplants (the main ingredient) can be either roasted, boiled, steamed, or sauteed. Most people cook this dish with tomatoes and onions. I personally make my Zaalouk with sauteed eggplants and instead of fresh tomatoes I use tomato paste. Very simple, easy, and delish. I promise!!


What You Need:

1 big eggplant
3 tbsp olive oil
3 garlic cloves, chopped
1/2 cup chopped cilantro
2 tbsp tomato paste
1 tsp cumin
1 tsp cayenne pepper
1 tsp smoked paprika
2 tbsp lemon juice
Black pepper and salt to taste

What To Do:

1. Half peel the eggplant (Peel off alternate strips of skin down the length of the eggplant) and cut it into cubes.
2. Heat the oil in a heavy bottom skillet, add the eggplant and the garlic. Season with salt and pepper to taste. Cook over medium heat for 2 to 3 minutes, stirring frequently, until it begins to color. Add the cumin, paprika, cayenne pepper, and the tomato paste, stirring for 1 to 2 minutes until fragrant.
3. When the eggplants are tender, break up the big chunks with a potatoe masher or simply a fork.
4. Cook gently over low heat for 6-10 minutes.
5. Refresh with the lemon juice. Serve warm or cold, with the cilantro scattered over.

Enjoy!

Zaalouk (Eggplant Salad)

Couscous Salad

Light and summery, this couscous salad can be served with almost any dish.

What You Need:

1 cups uncooked couscous
1 cucumber, diced
1 tomato, diced
1/2 cup rinsed and drained canned black beans
1 tbsp fresh chopped fresh cilantro
2 tbsp minced or diced red onion
1 tbsp balsamic or white Vinegar
2 tbsp fresh lemon juice
2 tbsp olive oil
1 tbsp ground cumin
salt and pepper to taste

What To Do:

1. Cook couscous according to package.
2. In a large bowl, whisk together the olive oil, lemon juice, vinegar and cumin. Add red onions, cucumber, tomato, cilantro, and beans and toss to coat.
3. Fluff the couscous well with a fork, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Enjoy!

Couscous Salad