Lamb Tagine with Potatoes and Peas L’HAM BEL B’TATA WA JEBLANA
Tagines are typical street food in Morocco, and this is the one that is most commonly found, except that street vendors cut the potatoes into small dice and I prefer to use new potatoes, which I leave whole if they are very small or halve if they are medium. I also use frozen petits pois, […]
Glazed Chocolate Donuts
prep time: 5 minutes cook time: 20 minutes yield: 6 donuts (1 per serving) INGREDIENTS CHOCOLATE DONUTS INGREDIENTS ½ cup coconut flour ½ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener ⅓ cup unsweetened cocoa powder ½ teaspoon baking soda ½ teaspoon ground cinnamon ⅛ teaspoon fine sea salt 5 […]
Poussin Tagine with Carrots Olives and Preserved Lemon D’JAJ BKHIZÜ
This tagine made with baby carrots is delightful served with a Moroccan Bread variation made with anise and sesame seeds. The sweet flavor of the carrots is exquisitely offset by the tart preserved lemons and salty olives, and the added flavoring in the bread makes it even more delicious when dipped in the sauce. Instead […]
Chicken and Waffles with Hollandaise
prep time: 10 minutes (not including time to make hollandaise) cook time: 35 minutes yield: 4 servings CHICKEN INGREDIENTS 1 pound boneless, skinless chicken thighs 1 cup coconut oil or bacon fat, for frying 2 large eggs 1½ cups grated Parmesan cheese (or pork dust if dairy-free) ¼ teaspoon ground black pepper INSTRUCTIONS […]
Chicken Tagine with Olives and Preserved Lemons D’JAJ M’CHERMEL
There are four different types of Moroccan tagines: m’qalli in which the sauce is flavored with saffron, ginger, and pepper; m’hammar where the only seasonings are cumin and paprika (m’hammar means “reddened” or “toasted,” and I guess that here it alludes to the red color of paprika); k’dra with only saffron and black or white […]
Meatballs in Sour Cherry Sauce KABAB KARAZ
SERVES 4 FOR THE MEATBALLS: 1 pound (450 g) lean ground lamb, from the leg or shoulder ½ tablespoon sea salt ½ teaspoon Lebanese 7-Spice Mixture or allspice 1 tablespoon (15 g) unsalted butter FOR THE CHERRY SAUCE: 2¼ pounds (1 kg) fresh or frozen pitted sour cherries (see Note) 1 tablespoon raw […]
Monte Cristo Crepes
I always store hard-boiled eggs in the refrigerator so I can easily whip up a batch of crepes! prep time: 10 minutes (not including time to hard-boil eggs) cook time: 8 minutes yield: 2 servings INGREDIENTS 2 large eggs 2 hard-boiled eggs 4 ounces cream cheese (½ cup) (Kite Hill brand cream cheese style […]
Amazing Breakfast Sausage Bake
There is a fantastic little brunch place near us that makes the juiciest, most flavorful sausage bake. If you’re looking for a fast yet amazing brunch dish, you must try this recipe! If you plan on serving four people, it’s easy to double the recipe. prep time: 5 minutes cook time: 8 minutes yield: 2 […]
Kibbeh Balls with Quince in a Fresh Pomegranate Sauce KIBBEH SFARJALIYEH
Here is a typical autumn kibbeh variation with a very delicate sweet-sour flavor. This kibbeh dish is more like a thick soup than a stew and needs to be served in soup plates. And because quince are still totally seasonal, you cannot prepare this kibbeh unless quince are in season. You can easily freeze pomegranate […]
Grilled Syrian Kibbeh KIBBEH SAJIYEH
The classic kibbeh sajiyeh is stuffed with seasoned lamb tail fat. The fat melts inside as the kibbeh grills over charcoal and oozes out as soon as you cut into it as it comes off the grill—it needs to be served very hot and eaten before the fat cools. I have had kibbeh sajiyeh stuffed […]