"La3dass"- Moroccan Lentils Stew

This is a very simple, delicious, and nutritious dish that will surely warm you up this winter. It can be served as a meal on its own with chunky crusty bread to mop up the thick sauce.

What You Need:

1 16oz Dried lentils package
1 medium onion, finely chopped
2 tomatoes, diced
2 Tbsp chopped cilantro
3 garlic gloves, crushed or chopped
1 Tbsp tomatoes paste
2 Tbsp Olive oil
1/2 tsp black pepper
1/2 tsp ginger powder
1/2 tsp salt
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (for spicier sauce, use 1/2 tsp)
1/2 tsp cumin
Pinch of Saffron
1 cup water

What To Do:

1. Heat olive oil in a large saucepan, add onions, garlic, lentils, all the spices, and sautee for 5 min. Add the tomatoes,tomato paste, chopped cilantro, and cook for an additional 5 min.
2. Cover with water. Cook covered on high medium heat for 40-45 min or until lentils are tender. Check on the water level frequently. (If using a pressure cooker, cook on low-medium heat for 30 min).
   
3. Sprinkle with chopped cilantro and serve immediately with bread.

Enjoy!!

"La3dass"- Moroccan Lentils Stew

Maakouda- Moroccan Potato Patties

Maakouda(Moroccan potato fritters) is a very popular street food in Morocco. The potatoes are mashed and well seasoned with Moroccan spices, parsley, and onions. They can be served as an appetizer, side dish, or in a sandwich with tomatoes, lettuce, and onions.

What you Need:

4 medium potatoes
1/4 cup fresh cilantro,finely chopped
4 garlic, pressed or minced
1 egg
1 tsp cumin
1 tsp smoked paprika
1/2 tsp black pepper (or more)
1/2 tsp cayenne (optional)
1 tsp salt

Flour
2 eggs lightly beaten
oil for frying

What To Do:

1. Making the potatoes Mixture: Peel and cut the potatoes in quarters and boil them until they are soft.
   
2. Drain and mash them well with cilantro, egg, garlic, spices.
3. Shape the potato mixture into cakes about 3" in diameter.
4. Frying the potato cakes: Heat oil in a skillet, dip each pattie in the eggs, then in the flour (removing any excess), then fry in hot oil until deep golden brown- about 8 to 9 min per side.
5. Serve the Maakouda warm.

Enjoy!

Maakouda- Moroccan Potato Patties

Peanut Butter and Jam Cookies

These cookies are to die for!! They are easy to make and will surely satisfy your sweet tooth even if you don't like peanut better.

Adapted From Peanut Butter Cookies with Blackberry Jam

What You Need:

1 cup all-purpose flour
1/3 cup unsweetened cocoa powder ( I used Nestle's)
1/2 teaspoon baking soda
1/8 teaspoon fine sea salt
1 stick (1/2 cup) unsalted butter, at room temperature, cut into 1/2-inch pieces
3/4 cup creamy peanut butter, at room temperature
3/4 cup sugar, plus 1/4 cup
1/2 packed cup light brown sugar
1 egg, room temperature, beaten
1 teaspoon pure vanilla extract
1/4 cup strawberry jam (or blackberry)

What To Do:

1. Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Set aside.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. With an electric mixer, or by hand (what I did), mix the butter, peanut butter, 3/4 cup of sugar, and light brown sugar together until smooth.
   
4. Add the egg and vanilla extract and mix until blended. Add dry ingredients & beat at low speed just until combined.
   
5. Put the remaining 1/4 cup of sugar in a small bowl. Form the dough into 1/4 cup-size balls and roll in the sugar. Arrange 5 balls of dough, evenly apart, on each baking sheet. Using a round 1/4 teaspoon measure, or the thin end of a wooden spoon, make a hole in the center of each ball of dough, about 1/2 to 3/4-inch deep. Spoon 1 teaspoon of jam into each hole.
   
6. Bake for 11 to 14 minutes until the dough has spread and the surface of the cookies are crackled. Cool for 5 minutes and transfer to a wire rack to cool completely, about 20 minutes. Arrange the cookies on a serving dish and serve.

Enjoy!!

Peanut Butter and Jam Cookies

Namoura- Sweet Semolina Cake (Recipe 2)

Namoura is a sweet, savory semolina cake often called Basbousa in some regions of the Middle East. This cake is moist and scrumptious and will surely satisfy your sweet tooth.

I have previously shared a Basbousa Recipe and I am back with another Namoura/Basbousa recipe that was also successful. I just want to remind you all that the quality of the semolina makes a huge difference in taste and texture. So make sure you get the semolina that's made from durum wheat (yellow in color) and not from rice. Unlike the first Basbousa recipe, this Namoura recipe calls for two types of semolina: coarse and fine, which are both available in local Arabic stores or at Whole Foods.

Recipe adapted from DedeMed

What You Need:

1/2 cup fine semolina
2 cups coarse semolina
1/2 cup flour
1 Tbsp baking powder
1/2 cup sugar
1/2 packet or 2 tsp dry active yeast
1/4 tsp sugar
1 Tbsp water
1/2 cup yogurt ( I used vanilla flavor)
1 cup milk
1 cup melted sweet butter
1/2 cups almonds or pistachios for garnishing
2 1/2 cup syrup

Syrup Recipe:

2 cups sugar
1 cup water
juice of 1/2 of a lemon
1 Tbsp rose water or orange blossom water

Combine sugar, water and lemon juice in a pot and let simmer over medium heat for 20 minutes then add the rose water and simmer for another 5 minutes. Remove from heat and let cool completely before serving.

What To Do:

1. Preheat the oven to 350 degrees.
2. In a large mixing bowl, combine the first 5 dry ingredients. In another bowl combine the yeast, water and 1/4 tsp sugar and let it sit for 10 minutes.
3. Mix the yogurt and milk until well combined. Add the melted butter to the dry ingredients and stir, slowly add the rest of the wet ingredients to the dry ingredients.
4. Stir well until all ingredients are well combined.
5. Spray a 9x13 baking pan with cooking spray, then pour in the cake mixture. The mixture should be a bit heavy.
   
6. Smooth out the top of the cake. Decorate with almonds or pistachios or any nut of your choice.
7. Bake for 50 min to an hour until the top is dark golden brown and a toothpick inserted comes out clean.
   
8. Remove the cake form the oven and poke small holes in the top with a knife so that the cake absorbs the syrup. Pour about 1 1/2 cup room temperature syrup on top of the cake, let it absorb then pour over the rest of the syrup(remaining 1 cup) and let the cake sit until completely cooled then serve.

Enjoy!!

Namoura- Sweet Semolina Cake (Recipe 2)

Carrot Cake

Yep, I baked another cake and it came out simply p-e-r-f-e-c-t! I think I am regaining confidence in my ability to bake:) This delicious and moist carrot cake was easy, super simple to make and I definitely surprised and impressed my in-laws with it. They thought it was store bought, Ha!!!!

Recipe courtesy of sousoukitchen

What you Need:

1 cup sugar
1 cup brown sugar
1 cup canola oil
1 tsp vanilla extract
4 eggs
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp ground spice mixture (fennel, anise, nutmeg)
3 cups finely shredded carrots
1 cup roasted and chopped nuts of your choice ( I used walnuts)

1 recipe Vanilla Cream Cheese Frosting (See Below)

What To Do:

1. Preheat oven to 350 degrees.
2. Grease and flour a baking pan ( I used a tube pan); set aside.
3. In large bowl, mix together sugars, oil, vanilla extract, and eggs until well blended.
4. In another bowl, mix flour, baking soda, baking powder, salt, cinnamon, and the other spices until combined.
5. Add the dry mixture to the sugar and eggs mixture and mix well until you get a smooth consistency. Add carrots and nuts (save some for decorating). Mix until well combined.
6. With rubber spatula, scrape batter into prepared pan.
7. Bake 50 to 55 min or until a wooden pick inserted near center comes out clean.
8. Cool in pan, turn out on wire rack. Spread with the Vanilla Cream Cheese frosting. And decorate with the remaining roasted nuts.
   

Vanilla Cream Cheese Frosting:

In a medium bowl, sir together 8 ounces cream cheese, softened; 1 tsp milk, 1 tsp vanilla extract, a dash of salt. Add 2 1/2 cups powdered sugar gradually to the mixture until smooth.

Enjoy!!!

Carrot Cake

Banana Chocolate Chip Cake

I know I have mentioned this before, but I will say it again- I don't bake, people!!! I only make banana bread which always, thank goodness, comes out great!! When I first saw this cake recipe, I was eager to try it since it has ingredients I am very familiar with and it's a different version of Banana bread. This cake is very simple, moist, and delicious. I didn't decorate it, just left it as is since it was full of banana flavor and melted chocolate chips.


What You Need:

1 1/2 c. all-purpose flour
3/4 c. brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup unsalted butter, melted
1/4 cup oil
1 1/2 cup mashed bananas (about 4 ripe bananas)
2 large eggs
1/2 tsp pure vanilla extract
1 cup chocolate chips

What To Do:

1. Preheat oven to 350 degrees.
2. Prepare an 9 inch cake pan
3. In a medium bowl, whisk together flour,  baking powder, baking soda, and salt and set aside.
4. In large bowl, mix together butter, oil, sugar, mashed bananas, eggs, and vanilla.
5. Add flour mixture and fold until just combined (do not over mix).
6. Fold in chocolate chips.
7. Scrape batter into prepared pan and place into preheated oven.
8. Bake until a toothpick inserted in center of the cake comes out clean, about 45-55 minutes.
9. Remove from oven and let cool in pan.

Bon Appetit! 

Enjoy!!

Banana Chocolate Chip Cake

Loubia - Moroccan White Beans with Beef

This dish is simple, delicious, and very popular during the winter in Morocco. I made it with meat but it can be made without and will be as delish! Thick and hearty, Loubia can be served as a meal on its own with chunky crusty bread to mop up the thick sauce.

What You Need:

1 16oz Goya Medium dry white beans package, or any other brand, soaked overnight in salty water
1/2 lbs beef chunks (optional)
2 tomatoes, diced
1 onion, diced
2 Tbsp chopped cilantro
3 garlic gloves, crushed or chopped
1 Tbsp tomatoes paste
2 Tbsp Olive oil
1/2 tsp black pepper
1/2 tsp ginger powder
1/2 tsp salt
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (for spicier sauce, use 1/2 tsp)
1/2 tsp cumin
Pinch of Saffron
1 cup water

What To Do:

1. Heat olive oil in a large saucepan, add meat, onions, garlic, all the spices, and sautee for 5 min. Add the tomatoes,tomato paste, chopped cilantro, and cook for an additional 10 min.
2. Stir in the white beans and cover with water. Cook covered for 30-35 min or until beans and meat are tender. Check on the water level frequently. (If using a pressure cooker, cook on low-medium heat for 20 min).
   
3. Sprinkle with chopped cilantro and serve immediately with bread.

Enjoy!

Loubia - Moroccan White Beans with Beef

Porcupine Meatballs (a La Marocaine) with Garlic Mashed Potatoes

I first tried porcupine meatballs at one of my friend's house and I liked it so much that I wanted to try making it myself and maybe adding an itty bitty Moroccan twist to the recipe.



Porcupine Meatballs

What You Need:

1 lb. of lean ground beef
1 small onion, diced
1/4 cup chopped parsley
2 garlic cloves, crushed
1 egg
1/2 cup uncooked rice
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. cumin
1/2 tsp paprika
1/2 tsp. cayenne pepper (optional)
salt and pepper to taste
2 Tbsp. Olive oil
1 can of tomato sauce
1 can of diced tomatoes
water or beef broth
1/2 cup cheddar cheese for garnishing

What To Do:

1. In a large bowl, combine ground beef, onion, rice, egg, parsley, and all the spice. Mix well.
2. Shape into medium-sized meatballs. Set aside.
3. Heat oil in a skillet on medium-high heat. Add the meatballs and brown them on both sides. (Better to work in batches so meat could brown properly).
4. In a baking pan, place the browned meatballs and cover with diced tomatoes, tomatoes sauce and 1/2 cup water or beef broth.
   
5. Bake in a 350 degrees preheated oven for 55 minutes until meatballs are tender and sauce is reduced.
   
6. In the last 10 min, sprinkle with the cheddar cheese and return to oven until cheese is melted.
   

Creamy Garlic Mashed Potatoes

What You Need:

4 big russet potatoes
4 garlic cloves, crushed
3/4 cup heavy cream, or half and half
1/4 Parmesan cheese
1 Tsp salt

What To Do:

1. Peel and dice potatoes (all same size so it cooks evenly). Place in a large saucepan, add salt, and cover with water. Bring to a boil and cook the potatoes for about 25 min or until they fall apart when poked with a fork.
2. Heat the heavy cream and the garlic in a medium saucepan until simmering. Remove from heat and set aside.
3. Remove the potatoes from heat and drain off the water. Mash well and add the garlic and cream mixture and Parmesan cheese. Stir well to combine.
   
4. Let stand for 5 minutes so that mixture thickens and then serve.

Enjoy!

Porcupine Meatballs (a La Marocaine) with Garlic Mashed Potatoes

Cinnamon-Spice Chocolate Brownies

This is a low-fat, low calorie brownie recipe that is healthy and as delicious as any other brownie recipe out there.

What You Need:

1/4 cup butter

1 cup granulated sugar

1/3 cup cold water

3 eggs

3 Tbsp. canola oil

1 tsp. vanilla extract

1 1/4 cups all purpose flour

1/2 cup unsweetned cocoa powder

1 tsp. baking powder

1/4 tsp. groud cinnamon

1/8 tsp. salt

1/8 tsp. ground chile pepper or cayenne pepper

1/3 cup semisweet chocolate pieces

2 Tbsp. hot strong coffee (optional)

Powedered sugar and/or cinnamon sugar for garnishing

What To Do:

1. Preheat oven to 350 degrees. Line 9x9x2 inch baking pan with foil, extending foil up over edges of pan. Lightly coat the foil with a nonstick spray. Set Aside.
2. In a medium saucepan melt butter; remove from heat. Whisk in sugar and water. Whisk in eggs, oil, and vanilla until combined. Stir in cocoa powder, baking powder, cinnamon, salt, cayenne pepper. Stir in chocolate pieces. Pour batter into prepared pan.
3. Bake for 23 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan or wire rack for 10 minutes. Remove from pan by lifting up the foil. If desired, brush hot brownies with coffee. Cool completely.
4. Cut into bars. Sprinkle with powedered sugar and/or cinnamon sugar.

Makes 16 brownies.

Enjoy!

Cinnamon-Spice Chocolate Brownies

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)

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