Yes, I know what you're thinking: two blog posts in less than 6 months? This must be some kind of record! Well, you're right. It is. I admit I haven't been blogging as much as I should, considering I created this blog to help friends and family back home understand what it's like to live in Morocco (can anyone say PC Goal #3?). But I'm hoping to change that.
Last week I had the opportunity to fulfill one of my personal Peace Corps cross-culture experience goals: to learn some new and exciting Moroccan recipes. And being the good little PCV that I am, I've decided to help fulfill Peace Corps Goal #3: "Helping promote a better understanding of other peoples on the part of Americans."
And what better way to do that than to blog about it?
Recipe Numero Wahed: Msemen
Ingredients:
4 cups white flour
2 tsp salt
2 tsp sugar
Vegetable oil
Warm water
Semolina
Butter
Directions:
1. Combine flour, salt, and sugar in large bowl and mix well with hands. Add small amounts of warm water and mix well. Knead the dough thoroughly, adding small amounts of water until dough is slightly sticky. Add vegetable oil to the dough to keep it from sticking and separate it into 1 cup-sized balls.
2. Spread some oil on a large flat surface and put 1 ball of dough on it. Flatten the dough with hands, stretching it thin into a ten-inch square. Dribble oil on top and sprinkle semolina on top of that. Pat down gently. Fold one side of dough to the middle of square, then fold the other half on top. Dribble more oil on that and then sprinkle more semolina on top. Fold the bottom half to the center and then fold the top half on top of that so you have a small square of folded dough.
3. Repeat process with the other balls of dough.
4. Let it sit for about five minutes.
Directions:
1. Combine flour, salt, and sugar in large bowl and mix well with hands. Add small amounts of warm water and mix well. Knead the dough thoroughly, adding small amounts of water until dough is slightly sticky. Add vegetable oil to the dough to keep it from sticking and separate it into 1 cup-sized balls.
2. Spread some oil on a large flat surface and put 1 ball of dough on it. Flatten the dough with hands, stretching it thin into a ten-inch square. Dribble oil on top and sprinkle semolina on top of that. Pat down gently. Fold one side of dough to the middle of square, then fold the other half on top. Dribble more oil on that and then sprinkle more semolina on top. Fold the bottom half to the center and then fold the top half on top of that so you have a small square of folded dough.
3. Repeat process with the other balls of dough.
4. Let it sit for about five minutes.
5. Melt a small chunk of butter in a skillet.
6. Stretch out dough squares into larger, flat squares and put in the preheated skillet with the melted butter. Lightly brown it on both sides and repeat the process with the other squares.
7. Serve with Moroccan mint tea for a lovely mid-morning/afternoon snack. It's also really good with Laughing Cow cheese or honey.
Recipe Numero Juj: Couscous
(Note: I have not personally made this yet. I watched a neighbor make it last week and took thorough notes.)
Ingredients:
2 cups raw couscous
1 tsp salt
¼ tsp saffron
½ tsp ginger
½ tsp Hokhla ? (I'm not sure what this is in English yet. It was mixed in with the ginger.)
½ tsp vegetable oil
1 tsp paprika
1 cup water
1 small bunch of fresh cilantro
2 small tomatoes, peeled, chopped
1 small onion, chopped
Raw chicken pieces
Additional vegetables: squash, pumpkin, bell pepper, carrots, zucchini
Small chunk of chicken bouillon
Couscous steamer pot
Large mixing bowl
Directions:
1. Add everything together in the bottom part of the couscous pot except for the additional vegetables and bouillon and let it boil for about ten minutes.
2. Cut the additional vegetables into large chunks and set aside.
3. Mix raw couscous in large mixing bowl with 1 tsp oil and ½ cup water and let sit for about 5 minutes.
4. Pour couscous in the smaller half of the steamer pot and place on top of the pot of boiling stew.
5. Let sit for about 10 to 15 minutes.
6. Remove couscous bowl and add vegetable chunks to boiling stew along with a small chunk of chicken bouillon.
7. Pour couscous into large mixing bowl and add a little water. Mix well, fluffing the couscous with hands. Return the couscous to smaller bowl and replace on top of boiling pot of stew.
8. Let sit for about 10 to 15 minutes.
9. Repeat steps 7 and 8 three times, adding a little salt and butter to the couscous on the third time.
10. Once the couscous is tender and the chicken and vegetables have been thoroughly cooked, remove the couscous bowl and pour into large, round serving dish.
6. Stretch out dough squares into larger, flat squares and put in the preheated skillet with the melted butter. Lightly brown it on both sides and repeat the process with the other squares.
7. Serve with Moroccan mint tea for a lovely mid-morning/afternoon snack. It's also really good with Laughing Cow cheese or honey.
Recipe Numero Juj: Couscous
(Note: I have not personally made this yet. I watched a neighbor make it last week and took thorough notes.)
Ingredients:
2 cups raw couscous
1 tsp salt
¼ tsp saffron
½ tsp ginger
½ tsp Hokhla ? (I'm not sure what this is in English yet. It was mixed in with the ginger.)
½ tsp vegetable oil
1 tsp paprika
1 cup water
1 small bunch of fresh cilantro
2 small tomatoes, peeled, chopped
1 small onion, chopped
Raw chicken pieces
Additional vegetables: squash, pumpkin, bell pepper, carrots, zucchini
Small chunk of chicken bouillon
Couscous steamer pot
Large mixing bowl
Directions:
1. Add everything together in the bottom part of the couscous pot except for the additional vegetables and bouillon and let it boil for about ten minutes.
2. Cut the additional vegetables into large chunks and set aside.
3. Mix raw couscous in large mixing bowl with 1 tsp oil and ½ cup water and let sit for about 5 minutes.
4. Pour couscous in the smaller half of the steamer pot and place on top of the pot of boiling stew.
5. Let sit for about 10 to 15 minutes.
6. Remove couscous bowl and add vegetable chunks to boiling stew along with a small chunk of chicken bouillon.
7. Pour couscous into large mixing bowl and add a little water. Mix well, fluffing the couscous with hands. Return the couscous to smaller bowl and replace on top of boiling pot of stew.
8. Let sit for about 10 to 15 minutes.
9. Repeat steps 7 and 8 three times, adding a little salt and butter to the couscous on the third time.
10. Once the couscous is tender and the chicken and vegetables have been thoroughly cooked, remove the couscous bowl and pour into large, round serving dish.
11. Scoop stewed meat into the center of the couscous and pour vegetable chunks over it.
12. Top with the stew liquid.
13. Serve with a nice cold glass of buttermilk on a Friday afternoon. Makes enough for about four people.
Pictures coming soon...
