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