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