Stovetop Chicken Tagine with Dates

Serving: 2

Ingredients:

2 boneless, skinless chicken breasts, cut into pieces
2 pinches of salt
1 c chicken stock plus more if needed
2 tbsp. olive oil
1/2 medium onion, chopped
1 clove garlic, finely chopped
1/2 tbsp. black pepper
1/4 tsp. saffron
1 tsp. cinnamon
1/2 tsp. ginger
1c fresh pitted dates, roughly chopped
1/3 c fresh parsley leaves (opt.)


1. To make the stove top tagine, add the olive oil to a pot over medium heat. Add the onions and
     garlic and saute until softened (about 10 minutes).
2. Add the salt, black pepper, saffron, cinnamon and ginger and stir well with the onions for about 2
    minutes, until the onions are evenly coated.
3. Add the chicken breast pieces and continue stirring till evenly coated for about 10 minutes.
4. Add the chicken stock and bring to a boil. Lower the heat,cover and simmer for 15 minutes.
5. Add the chopped dates and parsley leaves(if using) and stir. Cover again and simmer for a further
    20-30 minutes. If chicken becomes too dry add a little more stock.
6. Remove chicken from stove top and serve with couscous.

Lamb with Berber Spices

Servings: 6-8

For the spice rub:
1 small onion, coarsely chopped
1/2 tsp. ground ginger
2 garlic cloves, peeled, coarsely chopped
1 Tbsp. sea salt
1 tsp. black pepper
2 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground cardamom
1/2 tsp. ground cinnamon
1/2 tsp. fenugreek seeds
3 Tbsp. fresh lemon juice
1/3 c olive oil


1 (6-7lbs.) bone-in leg of lamb

1. To make the spice rub place all ingredients together in a food processor and blend till
    evenly combined. Set aside.
2. Preheat the oven to 400F.
3. Place the leg of lamb in a well oiled pan. Trim any visible fat and discard. With the tip
    of a paring knife, make small slits throughout the lamb. Place a small spoonful of spice
    inside each slit. Rub the remaining spice paste throughout the lamb.
4. You can cook the lamb right away or you can place it in the refrigerator and let it
     marinade 4-6 hours.
5. When ready to cook,cover pan with aluminum foil, place the lamb in the oven and cook 
     cook for 4 1/2 hours. Baste with its own juices every 30 minutes.
6. After cooking, transfer lamb to a serving dish, let it rest 10 minutes before serving.
   

Preserved Lemons (L'Hamd Markhad)

Wandering along the souqs of Marrakesh, you'll likely come across piles or jars of glistening lemons.These beautifully displayed preserves are the cornerstone of Moroccan cuisine.Preserved lemons or l'hamd markhad as they are commonly known are an indispensable ingredient in all manner of dishes from salads to tagines, imparting a sweet yet subtly sour taste.Lemon preservation is usually done in the Spring when lemons are at their height of ripeness and sweetness.Moroccans use the smallish, thin-skinned lemons known as doqq or busera.This is a fairly easy recipe to prepare but like most pickled recipes,it takes time till its ready to be consumed.Organic Meyer or Eureka's can be used in this recipe in place of the doqq or busera.

Yield:

Ingredients:
1 glass jar with a tight fitting lid
course sea salt
Small organic Meyer or Eureka lemons or other smallish thin-skinned lemon
lemon juice of 2 lemons


Safi Mixture (Optional):
1 stick cinnamon
3 cloves
1 Tbsp. coriander seeds
1/2 Tbsp. black peppercorns



1.Cut each lemon into quarters but not all the way through.Stuff salt into the lemon then close it and place   it in the jar. Repeat.Keep pressing down the lemons with a wooden spoon until they are evenly packed  and some of their juice is released.

2. At this point, if using, add the Safi spices then the lemon juice.Sprinkle with more course salt.

3.Close jar tightly and store in a cool,dry place for 3-4 weeks.If a white film appears on top of jar, don't worry this is normal and can be rinsed off before use.

Pickled Garlic (Torshi Toum)

Pickling vegetables is an easy and affordable way of preserving excess produce and enjoying it year round. Pickled dishes usually make up part of the mezze meal or can be enjoyed as an accompaniment to a corresponding dish as is popular in Iraq.All manner of vegetables and fruits can be pickled.I decided start simple by pickling garlic.These can be added to meats or stews as a flavor enhancer.

Ingredients:

1 clean(12 oz) glass jar
7 heads of garlic,peeled, separated into cloves
1 1/4 c apple cider vinegar


1. Fill the glass jar with the peeled garlic cloves.Make sure to pack them tightly in the jar.

2. Pour the apple cider in the jar until it completely covers the rim of the jar.Put the lid on the jar and
     close tightly.

3. Store jar in warm spot,preferably in a sunny place like the kitchen window sill and let it sit for 3-4
     weeks.

Moroccan Chicken Couscous (Couscous Dajaj)

Re-create the authentic flavors of Morocco in your kitchen. Requiring no exotic ingredients just an extra amount of time, this classic Moroccan chicken dish is sure to please your family and is perfect for when your looking for that something special to add to your culinary repertoire.

Yield:4 Servings
Ingredients:
3 skinless, boneless chicken breasts cut into small pieces
1 tsp. ground ginger
pinch of saffron
1/3 c extra-virgin olive oil
1 1/2 large onion, peeled, thickly sliced
2 c chicken stock
3 1/2 oz. raisins, soaked in a little water
1 Tbsp. sugar
1 tomato, finely chopped
2 garlic cloves, peeled, thinly sliced
1 package plain couscous

1. In a small bowl, mix the ginger, saffron, and 2 Tbsp. of the extra-virgin olive oil. Pour marinade into a plastic bag and add the chicken pieces.Place in refrigerator.

2.Meanwhile, bring the chicken stock to a simmer.

3.In a separate large skillet, heat 2 Tbsp. of the olive oil over medium-high heat. Add 1/2 the sliced onions, sprinkle with the sugar and brown.

4. Add about 8 Tbsp. of the chicken stock to the onion mixture and mix thoroughly. Cook for about 15 minutes.

5. Add the drained raisins to the onion mixture and continue cooking for an additional 10 minutes.Remove the skillet from the heat and place it in a separate bowl.

6. Return the skillet to the stove top.Add the chicken pieces, tomatoes,remaining onions and garlic to the skillet. Add the remaining chicken stock and cook for an additional 30 minutes stirring often.Remove from heat.

7.Prepare couscous according to directions on box.

8. In a large serving dish, add the couscous followed by the chicken and topped with the onion mixture.Serve immediately.

Tabil (Fiery Tunisian Spice Mix)

Tabil, a fiery spice blend from Tunisia is a blend of caraway, coriander, garlic and chili.It is commonly sprinkled over meats and used to add an extra bite to stuffings, vegetables, and stews.

Yield:1/4 c
Ingredients:
1/2 c coriander seeds
1 Tbsp. caraway seeds
2 tsp. dried red chili powder or cayenne pepper
2 tsp. garlic powder

1. Place the coriander and caraway seeds in a spice grinder and grind till powdered and combine
with remaining ingredients or use a mortar and pestle.
2.Place tabil in tight fitting jar and store in a cool, dry place. Will keep for 6 months.

Ras al-Hanout (Moroccan Spice Blend)

To say ras al-hanout contains a lot of ingredients is an understatement.Ras al-hanout is an aromatic Moroccan spice blend consisting of spices, herbs, and roots. It may contain anywhere from 15 up to 100 ingredients. Yeah, you read that right but usually averages about 13 ingredients.Ras al-Hanout loosely translates into "head of the shop" which is such an appropriate name since each spice merchant's blend is unique and contains different ingredients.

A typical ingredient list for ras al-hanout may contain any of the following spices in varying amounts:allspice, cardamon, cinnamon, cloves, ginger, mace, grains of paradise, dried rosebuds,lavender, nigella seeds, various ground chillies, peppercorns,belladonna, nutmeg, orris root,turmeric,and cantharides (Spanish fly).Ras al-hanout can be bought ready made from Middle Eastern grocers but chances are you may have most of these spices available in your cupboard, well with the exception of cantharides.Here's a recipe for Moroccan ras al-hanout.Use it to flavor moroccan tagines, game dishes,and couscous.

Yield:Varies
Ingredients:
1/2 tsp. ground turmeric
1/2 tsp. groung ginger
1/2 tsp. ground mace
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamon
1/2 tsp. paprika
1/2 tsp. ground red pepper
1/2 tsp. allspice
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. black pepper
1/2 tsp. dried rosebuds, optional
1/2 tsp. cantharis,optional

1. Place all ingredients in a small bowl and blend thoroughly.Place ras al-hanout in an airtight container and store in a cool, dry place.Will keep for 1 year.

Ka'k or Kahk (Middle Eastern Spice Bracelets)

Who would have thought that Middle Eastern bakers would find a culinary gem right in the pit of a cherry, that when dried in the sun and ground to a powder produces a spice,mahlab which gives breads an almond-like flavor.Mahlab comes from a tree called St.Lucy's cherry(Prunus Mahaleb).It is a large shrub-like tree that grows primarily in the Levant and Eastern Mediterranean and is used exclusively for mahlab production.To make mahlab, the pits of this cherry are dried in the sun till golden-brown then pounded to a powder form.Mahlab is used to give a sweet almond flavor to candies, cookies, pastries, and breads throughout the Middle East.

The following recipe is mentioned in the medieval cooking manual,Kittab al-Wulsa Illa' L-Habib and is still being used today.Ka'k or Kahk are bracelet-shaped breads that are flavored with coriander and sprinkled with mahlab.They can eaten for breakfast or as a snack.They are perfect the next day heated a little and dipped in olive oil.

Yield:14-17 (varies depending on the size & thickness)
Ingredients:
4 c all-purpose flour
1 Tbsp. ground coriander
1/2 tbsp. ground cumin
1/2 tbsp. salt
2 tsp. active dry yeast
1/2 tsp. sugar
1/2 c butter(melted) or ghee
1 egg, lightly beaten
1/4 c white sesame seeds
2 Tbsp. mahlab

1. Sift the flour into a large mixing bowl.Add the coriander, cumin, and salt and mix with the flour.
2. In a small dish, combine the yeast and the sugar and add a little lukewarm water, enough to cover.Allow it to bubble ( maybe 3-5 minutes).
3. Make a well in the middle of the flour and pour in the yeast and butter or ghee, if using.Using your hands work the mixture into a dough.Add a little more lukewarm water if dough is a little dry to help it bind.Knead dough for 10-15 minutes.
4. Take a walnut size piece of dough and roll into a thin "cigar"shape about 4 inches long, then bring the ends together and press them firmly to make a bracelet and set aside.Repeat with the remaining dough.If they are not even don't worry about it, different sizes make them more interesting.
5. Lightly oil a baking sheet.Place the spice bracelets on it and lightly brush them with the beaten egg.Sprinkle spice bracelets with the sesame seeds.Leave in a warm place for 2 hours to rise.
6.Preheat oven to 350F. Sprinkle spice bracelets with mahlab and place in the oven for 4o minutes.
7.After removing the spice bracelets from the heat, leave them to cool and become slightly hard or you can eat them right away after slightly cooled.

Moroccan Chermoula Paste

Chermoula also spelled charmoula is a spicy garlicky spice paste from Morocco.There are several variations of the recipe as it is made differently by different cooks and by the area of the country in which they reside but it generally includes varying amounts of cilantro, garlic, and chili.This Moroccan spice paste can be used in all different kinds of dishes but is generally uses as a marinade for grilled fish or chicken.

Yeild:4 oz.

Ingredients:

2/3 c fresh cilantro, chopped

4 cloves garlic, minced

1 tsp. ground cumin

1 tsp. ground paprika

1/4-1/2 tsp. ground chili pepper

6 Tbsp. olive oil or vegetable oil

3 Tbsp. red wine vinegar

1. In a food processor or blender, process all the ingredients together until they form a smooth paste.Store in an airtight glass jar and refigerate until ready for use.

Bizar a' Shuwa (Omani Spice Rub)

Located on the Southeastern tip of the Arabian peninsula, the food of Oman is a blend of several flavors and countries.Like neighboring Arab countries, Oman also makes use of a wide range of spices and combines them beautifully to create spice blends that are unique to Omani cuisine.Among those is Bizar a' Shuwa, a spice blend that is commonly used in slow-cooked dishes or as a rub for meats.Below is the recipe for this spice rub.It's easy to make and doesn't require any special ingredients as you probably have most of these available in your kitchen.

Yield:1/4 c
Ingredients:
1 Tbsp. cumin seeds
1 Tbsp. coriander seeds
1 Tbsp. cardamon seeds
2 tsp. ground red chili or can substitute cayenne pepper or crushed red pepper flakes
1/2 tsp. turmeric,ground
2-3 Tbsp. vinegar
2 garlic cloves, crushed

1. In a mortar and pestle, crush the first three ingredients together until pulverized.
2. Add the chili and turmeric and combine thoroughly.
3.Add the vinegar and garlic and stir to a paste-like consistency.
4. Put paste in a glass container with a tight fitting lid and refrigerate. Will keep for 2 weeks.

Hawayij (Yemeni pepper spice mix)

Hawayij alternately spelled hawaij is a peppery spice mixture from Yemen.It is a mixture made up of black peppercorns, caraway seeds, cardamon,saffron, and turmeric and is used in many Yemeni dishes particularly in soups, grilled meats, and vegetable dishes.

Ingredients:
6 tsp. black peppercorns
3 tsp. caraway seeds
1 tsp. saffron threads
1 tsp. cardamon seeds
2 tsp. turmeric

1. Using a mortar and pestle or a spice grinder, combine all the ingredients together and pound until ground.
2. Store in an airtight glass jar and in an dry, dark place.Will last for 6 months.

Advieh (Persian Spice Mix)

Advieh is a persian spice mixture that is used in Persian cuisine. It is used in rice dishes as well as in stews such as advieh-e khoresh. It is hard to get an exact amount of spices that go into each mixture as they vary from region to region.But a general consensus is equal amounts of ground cinnamon, ground cardamon,ground coriander,ground cumin, and ground rose petals.Of course there are those that prefer a more "fragrant" or "spicier" advieh.

For more "fragrant" add saffron and ground pistachios. And for the "spicier", add black pepper, ground cloves, and ground turmeric as to your taste.Below is a recipe for a basic advieh.Feel free to adjust the amount of spices to suit your taste but always included dried rose petals as this is a necessary ingredient of this spice mix.

Yeild:2 oz.

Ingredients:

1/2 tsp. ground cumin

1 tsp. ground cardamon

1 tsp. ground coriander

1 tsp. cinammon

1 Tbsp. ground dried rose petal

1. Combine all ingredients together and mix well.



2. Store in an airtight container in a cool, dry place.

Syrian Aleppo Pepper

Photo courtesy of www.theperfectpantry.com

Located 310km Northwest of Damascus, Aleppo is Syria's second largest city.It is here where Aleppo pepper is exclusively produced.Aleppo pepper is a mild member of the chile pepper family.Many of the dishes of this area are characterized by the use of this aromatic.Aleppo pepper is known for imparting a wide range of tastes to many dishes.Among those are from a distinctly sweet to a subtle yet lingering heat.It is because of this, that many Aleppian cooks make wide use of this pepper from sprinkling on salads to marinades for meats.Aleppo pepper is a beautiful crimson red and is available ground with salt added as a preservative.It is usually available in well-stocked Middle Eastern markets.If you cannot find it, as a substitute you can blend 3parts paprika & 1 part cayenne or 1/2 tsp.crushed red pepper for every tsp. of Aleppo pepper.

Sumac Spice

Sumac is a popular spice commonly used in Middle Eastern cooking.The spice comes from the dark, red berries of the sumac shrub which commonly grows wild in Middle East and Mediterranean countries where it is dried before later use.Sumac can be used whole, crushed, or ground but it is normally found in ground form.Sumac has a lemony, tart taste and provides a souring element to recipes.It is used in a wide range of dishes from salads, flat breads to grilled fish and meats.It is one of the key flavorings for the Palestinian dish Musakhan(chicken sprinkled with sumac served on toasted Arabic flat bread with onions and olive oil) and is one of the main spices in the zaa'tar spice mixture.

Baharat ( Arab Gulf Spice Blend)

Baharat is a popular spice mixture used in Arab Gulf cooking. It varies from region to region but with the addition with 1-2 spices. For example, the kuwaiti mixture includes ground ginger and cayenne pepper while the Saudi version includes loumi (dried limes). Baharat is used in rice, soups, poultry, fish, and meat dishes to give them that distinctive character.Like most middle-eastern spice mixtures, Baharat does not require any hard to find ingredients as most of them you most likely have on hand in your spice cupboard.Belw is a recipe from the United Arab Emirates UAE.



Yeild: 1 1/2 c

Ingredients:

4 Tbsp. ground black pepper

2 Tbsp. coriander seeds

2 Tbsp. ground cinnamon

2 Tbsp. ground cloves

3 Tbsp.ground cumin

1 tsp. cardamon

4 tsp. ground nutmeg

4 tsp. paprika

1. Combine thoroughly all ingredients in a bowl and store in an airtight container in a cool, dry place.



2. Will keep for 6 months.

Samak Quwarmah (Fish Curry)

This is a recipe for a very popular dish from the Arab Gulf countries.It uses the spice blend Baharat which is very common to this region.In the next blog, I will include the recipe for this arab gulf spice .Dont worry, it uses some spices for which you probably most likely already have on hand.As for the fish, a common feature of Middle-Eastern cooking is that the fish in the recipes are never really specified.As a general rule, people tend to use whatever fish is available in their particular region so like most middle -eastern recipes, just feel free to experiment with what you have on hand and enjoy an authentic arabian gulf meal.

6 Servings

Ingredients:

1 1/2 lbs. any white firm flesh fish fillets

salt

2 Tbsp. olive oil

2 medium yellow onions, finely chopped

1 tsp. ground ginger

2 cloves garlic, thinly sliced

1/2 tsp. red chili

1 tsp.Baharat

1 tsp. turmeric

1 c tomatoes, roughly chopped

2 loomi (dried limes)or zest of 1/2 lemon

1/2 c water

1. Preheat oven 350F.Oil a baking dish with the olive oil.Rinse fish and pat dry. Place on baking dish and sprinkle with salt.



2. Add remaining ingredients one by one in order. Cover and bake for 45 minutes to 1 hour.



3. Serve hot with rice.

La Kama Seasoning

La Kama is an exotic spice blend that is very popular in Moroccan cuisine.It is used to give an aromatic and warm flavor to a great variety of foods like soups, tagines, and poultry.Luckily, it is very easy to prepare and chances are you have all the spices on hand to make it.This spice mix is great if your short on time and want to add something a litle bit special and exotic not just to a middle-eastern dish but any regular food.

Yeild:3 oz

Ingredients:

1 Tbsp. ground ginger

1 Tbsp.freshlly ground black pepper

1 1/2 Tsp. ground turmeric

1 1/2 Tsp. ground cinammon

1 Tsp. ground nutmeg

1. Combine all ingredients in a bowl and stir together to blend.
2. Store the spice blend in an airtight container, in a cool dark place.Will keep for 6 months.

Za'atar (Thyme & Sumac Seasoning)

Za'atar is the Arab name for wild thyme and an Arab spice mix.It is a mixture of thyme, oregano, sumac, toasted sesame seeds, and salt.It is very popular in the cuisines of Syria, Lebanon, and Jordan where it is used as a flavoring in both cooked and raw dishes and as a dry dip for pita bread drizzled with olive oil.You can find it in most well-stocked Middle Eastern markets or you can make your own. But, the sumac may be a little hard to come by in a regular market, so I always by mine ready made which comes directly imported from Syria.It cost me $3.99 for a 1lb. bag but if your intrested in making your own, here's the recipe for it.

Yeild:2 1/2 c

Ingredients:

1/4 c sesame seeds

1 c dried oregano

5 oz dried thyme leaves

3 tbsp. ground sumac

2 1/2 tbsp. salt

1. Combine all ingredients in a spice or coffee grinderand grind until well combined and powderlike.
2. Store in an airtight container in a cool, dry place. Will keep for 1 year.

Zhug (Yemeni Hot Paste)

Yemeni cooking is characterized by its extremely hot & fiery dishes and nothing exemplifies this more than zhug(zhough), a green chilli-cardamom paste.Zhug is found on every Yemeni table.It is used as a condiment in all kinds of dishes from soups, stews,meat dishes, and as a dip for bread.No Yemeni meal is complete without the addition of this paste.The following recipe yields enough for a small jar which considering the amount of chillies it has,only a small amount is required.

Yield:1 1/2 c

Ingredients:

4-6 fresh green chillies, chopped

6 cloves of garlic, peeled & roughly chopped

1/4 tsp. ground cardamom

a handful fresh cilantro leaves, roughly chopped

1 tsp. black pepper

1 tsp. salt

2 tbsp. olive oil

1. In a blender or food processor,puree the chillies.Add the garlic , cardamom and puree again.Add the remaining ingredients.Blend well.


2. Put the zhug in a glass jar and keep it in the refrigerator until rready to use.

Cardamom Scented Chicken with Mushroom Rice Pilaf

This is the dish that I turn to when its almost approaching dinner time and I can't really make up my mind on what to eat.Luckily, I always have these ingredients on hand , so it just takes me 15 minutes to throw all these things together and its ready within the hour.This is one of my favorite dishes because its so easy to put together so I end up having it 1-2 times a week.

Serves 4

4 boneless,skinless chicken breasts

1Tbsp. extra-virgin olive oil

1 1/2 tomatoes, roughly chopped

1/2 yellow bell pepper, roughly chopped(can subs. with red)

1/2 brown onion, minced

2 garlic cloves, minced

salt and pepper

1/2 Tbsp. cardamom

3 oz. cold water

2 c water

1/8 tbsp. of the following spices:ground cloves,ground cinammon

1 bay leaf

1 c uncooked brown rice

1c white mushrooms, sliced

knob of butter

1. Preheat oven to 350 degrees F. Oil a baking dish and place chicken breasts in it.
2. Combine tomatoes,bell pepper,onion, and garlic in a mixing bowl and mix to combine.Spread mixture on top and all around chicken breasts.
3. Sprinkle chicken with salt, pepper, and cardamom throughout. And add the water to baking dish to keep chicken moist.
4. Bake for 1 hour.
5. For the rice pilaf, in a medium saucepan, combine the water with the spices and bay leaf.Bring to a boil;add the rice.Reduce heat;simmer, covered, for 20 minutes until rice is tender.
6. While rice is cooking,coat a nonstick pan with the butter and saute mushrooms until soft and fragrant.Remove from heat and set aside.When rice is ready, stir into rice mixture.