To view written recipe, click this link: http://cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=179&Itemid=110 Msemmen are delicious Moroccan pancakes that are a kind of soft bread. You can eat them withoney, cheese, or any topping of your choice. These are a must try!
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This chicken tagine with olives and preserve lemons is a staple recipe in every Moroccan home :-) WRITTEN RECIPE: http://goo.gl/BO0IIY INGREDIENTS - 1.5 kg chicken (cut into pieces or just thighs) Ingredients for Chicken Marinade: - Saffron water: A large pinch of saffron + 1 cup of warm water. You can store up to 1 month in the fridge. We will use 1 teaspoon of saffron water. - The pulp of 1 large preserved lemon (or 2 small ones) - A handful of fresh cilantro and parsley - 2 large garlic cloves - 2 teaspoons ground paprika - 1 teaspoon ground ginger - 1/2 teaspoon ground cumin - 1/4 teaspoon of pepper - 2 tablespoons of olive oil Ingredients for the tagine: - 2 onions (grated) - 2 tablespoon olive oil - Pinch of salt and ground turmeric - 1 tablespoon fresh lemon juice - Handful of green olives - The skin of 1 preserve lemon (cut into quarters) STEPS: Preparing the ingredients 1- First, let’s prepare saffron water. Soak the saffron threads in some warm water for 10 minutes. This method boosts the saffron flavors and is economical as you can store this flavored water and use it when needed. 2- Quarter the preserved lemon. Separate the pulp from the skin. Finely chop the pulp and reserve the skin for later. 3- Finely chop the parsley and cilantro. 4- Grate the garlic cloves Marinating the chicken 5- Now we are ready, let’s make the charmoula! In a large bowl combine: the chopped parsley and cilantro, chopped preserved lemon pulp, garlic, ground paprika, ginger, cumin, pepper, saffron water, and olive oil. Mix well. 6- Place the chicken in the charmoula marinade and massage into the flesh. I am using only chicken tights, but you can use any other chicken parts. 7- Cover and refrigerate for at least 1 hour or overnight. Setting the tagine 8- Peel and grate the onions. Finely chop the leftover onion pieces. 9- Drizzle olive oil in the bottom of the tagine and cover with the onions. 10- Sprinkle a little bit of salt and turmeric over the onions. 11- Add the chicken over the onion bed, and cover with any leftover charmoula. Cooking the tagine 12- When cooking in a traditional tagine over the stove, use a heat diffuser to avoid burning and cracking the bottom of the tagine. It’s a must! 13- On low-medium heat, place the diffuser first, then the tagine on top of it. Cover and cook for around 15-20 minutes until the onions and chicken release their juices and the liquids start simmering. 14- Then, reduce the heat to low, cover the tagine, and cook until the chicken is tender. This can take 1 hour or more, depending on the chicken parts and quality of your tagine. Very important – make sure that the heat is low. 15- Add the lemon juice and green olives to the sauce. 16- Top the chicken with the preserved lemon skins. 17- Taste your sauce and add salt if necessary – we wait until the end to add salt, because the preserved lemons in the charmoula are already salty! 18- Do not cover the tagine, and continue cooking for another 15 minutes or so, until the liquids have evaporated and the sauce has thickened. Serve immediately with crusty bread. Bon appetite!
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To view the written recipe, click this link: http://cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=169&Itemid=110 Today's tip is how to make these delicious French cookies called "palmiers" or "Elephant Ears". Although these cookies are French, they are very popular in Morocco and I used to love them as a kid! These cookies which take only 2 ingredients will make your family and friends ask for more!
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A super quick, easy, delicious chickpea salad with Moroccan spices! WRITTEN RECIPE: http://goo.gl/0ALkCE INGREDIENTS: 1 can (400 grams weighed with liquid) of chickpeas A small bunch of cilantro 1 teaspoon lemon juice 2 teaspoons paprika 1 teaspoon cumin salt and pepper to taste 2 tablespoons olive oil 1 garlic clove (crushed)
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To view written recipe, click here: http://www.cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=45&Itemid=110 How to make an indispensable ingredient for Moroccan cuisine: Preserved Lemons. They can be used in many recipes including tajines and salads.
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To view written recipe, click here: http://www.cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=74&Itemid=110 How to make unique truffles made with dates & almonds, flavored with orange blossom water, and rolled in coconut flakes. Absolutely delicious!
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To view written recipe, click this link: http://cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=206&Itemid=110 Coconut Ghriba is a delicious Moroccan cookie made with coconut. The original Ghriba recipe is made with flour and sesame seeds, but there are multiple types of Ghriba: almond ghriba, walnut ghriba, and so on. If you are following a gluten-free diet you can replace the semolina in this recipe with Almond Meal and you will have a delicious gluten-free cookie!
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This Potato Walad with Charmoula is a staple side dish in Moroccan cuisine. You can serve it hot, warm, or cold! Yummy! WRITTEN RECIPE: http://goo.gl/ntZ2Kg INGREDIENTS: 500 g of potatoes 1/4 preserved lemon - just the skin (chopped) 1 tablespoon finely chopped cilantro 1 tablespoon finely chopped parsley 2 garlic cloves 3 tablespoons olive oil 1 tablespoon ground paprika 1/2 tablespoon ground cumin Chili pepper (to taste) 2 tablespoons lemon juice Salt (to taste) RECIPE: 1- First, peel the potatoes and cut them into evenly bite-size cubes. 2- Place the potatoes in a pot and cover with cold water. Bring to a boil, then reduce the heat and cook the potatoes until tender. you should be able to easily slice through with a fork. Don’t overcook them! 3- Drain the potatoes from the water and keep on the side. 4- Now let’s prepare the rest of the ingredients. 5- Quarter a preserved lemon. Remove the pulp from a quarter, and chop the skin into small pieces. 6- Grate the garlic cloves. Chop some fresh cilantro and some fresh parsley. 7- In a flat pan, on low heat, drizzle the olive oil, add the grated garlic and the spices: paprika, ground cumin, and chili pepper. Mix and cook for 1 minute. 8- Add some fresh lemon juice… then place the potatoes in this sauce. Gently mix in the potatoes so that every piece is coated with yumminess. 9- Add the chopped cilantro and parsley. Mix and cook for 2 minutes. Now add the preserved lemon pieces. Mix. Taste first and finally add salt – remember preserved lemons are very salty. Cook for another minute and serve immediately. 10- Yes, you can add more fresh cilantro on top! Hot, Warm, or Cold.
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We are closing the "La Maison Arabe Dada Series" (http://www.lamaisonarabe.com/) with a must: Moroccan Mint Tea prepared the traditional way with Soukaina. INGREDIENTS: -- For a large Moroccan teapot -- A large handful of fresh mint 2-3 teaspoons loose green tea (Gunpowder or Chun Mee) 3 tablespoons white granulated sugar, or to taste Boiling water (to fill up 3/4 of tea pot + 2 extra cups for the process) STEPS: 1- Boil the water. 2- Add the green tea to a large teapot and 1 cup of boiling water. Let rest for 1 minute then pour the water into a cup. Set aside. In Morocco, this tea water is called the "spirit of the tea", which means it contains the first burst of flavors from the tealeaves. 3- Add another cup of boiling water to the teapot, swish around, then pour the water into a cup. Discard. This step is to clean the tea and you will notice that the water is darker the second time. 4- Pour back the "spirit of the tea" into the teapot. Add boiling water to the teapot until it is three quarters full. 5- Place the teapot on the stove and, on low heat, bring the tea to a boil. 6- Remove the teapot from the heat and immediately add the mint leaves and sugar to the teapot. 7- Mix all the ingredients by pouring the tea into a glass and then pouring it back into the teapot. Repeat this step 2-3 times. 8- Serve immediately. While pouring, hold the teapot high above the glass, to get the distinctive foam of Moroccan mint tea!
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This savory and sweet beef tagine is a staple dish in Moroccan cuisine, often prepared in special occasions! WRITTEN RECIPE: http://goo.gl/CZs0L8 INGREDIENTS: - 2 pounds (1 kilo) tender beef or lamb - 2 tablespoon vegetable oil - 2 onions (grated) - 2 garlic cloves (crushed) - 1 teaspoon ground ginger - 1/2 teaspoon ground Turmeric - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 cinnamon stick - A pinch of ras el hanout (optional) - 1 tablespoon saffron water (large pinch of saffron + 1/4 cup water) Caramelized prunes (cooked separately): - 10.5 oz (300 grams) prunes - 2 tablespoons unsalted butter - 1/2 teaspoon ground cinnamon - 2 tablespoons honey - 1 cup sauce from the meat tagine Decoration - Fried almonds - sesame seeds STEPS: A- Preparing the ingredients 1- First, soak the saffron threads in some warm water for 10 minutes. 2- Grate the garlic cloves 3- Cut the onions in half and grate them using the large holes of the grater. Chop the leftover onion pieces. B- Cooking the Meat 4- On low heat, in a large pot, drizzle the vegetable oil. 5- Add the onions, garlic, ground ginger, turmeric, pepper, salt, a pinch of Ras El Hanout, and a cinnamon stick. Pour some saffron water and mix all the ingredients together. 6- Add the meat pieces to the pot and mix in. 7- Let the meat cook for a few minutes until all sides get a brown color, this way the spices and flavors are locked in the meat. 8- Add water to almost cover the meat, raise the heat to medium-high, cover the pot, and bring to a boil. Then lower the heat to medium and keep cooking until the meat is done. C- Preparing the Prunes 9- While the meat is cooking, soak the prunes in boiling water for around 15 minutes to soften them up. 10- In a separate saucepan, on medium heat, melt the butter. 11- Add 1 cup of the tagine sauce to the butter. 12- Drain the prunes and place them in the sauce pan. Cover and cook for around 10 minutes or until the prunes become soft. 13- Once the prunes are tender, add the honey and ground cinnamon. Gently mix in the prunes, cover the saucepan, set the heat to low, and simmer for 10 minutes. The prunes are ready when they sit on a thick syrupy sauce and are very soft. D- Final steps 14- Check on the tagine from time to time – just stir the meat in the sauce and add water if necessary, the meat should always be half-covered with water until it cooks. Depending on the cut, it may take 1 to 2 hours. At the end, the meat is soft and the sauce is thick. 15- To serve the tagine, first plate the meat, Pour the sauce over and around the meat pieces, top with caramelized prunes, add a handful of fried almonds, and finish with a sprinkle of sesame seeds. Serve immediately with crusty bread. Hmmm… delicious. Bon appetit!
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Today we are a making a simple and juicy roast chicken! WRITTEN RECIPE: http://goo.gl/atbNiN INGREDIENTS: 1 whole medium size chicken (2 pounds / 1 kg) 1 lemon + salt (to wash the chicken) 4 tablespoons (60 grams) butter (softened) 1 teaspoon ground ginger, 1/4 teaspoon ground turmeric, 1/2 teaspoon salt, 1/4 teaspoon pepper A pinch of saffron threads (optional) 1 small preserved lemon (or 1/2 a lemon) A large bunch of cilantro 1 onion (sliced) 4 garlic cloves 1 lemon (sliced)
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To view written recipe, click here: http://www.cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=100&Itemid=110 To celebrate Eid, I am going to show you how to make a heavenly chocolate dessert: Chocolate Fondant! I flavored this easy to make chocolate cake with cardamom but feel free to replace it with vanilla extract, cinnamon, chili powder, etc. This treat with a crusty outside and smooth chocolate inside will definitely make your friends and family nominate you as the Super Chef of the week!
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To view written recipe, click here: http://www.cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=5&Itemid=110 Today, we are going to make Lentils the Moroccan way with onion and tomato sauce flavored with cumin. This is a very popular dish in Morocco, especially during winter time, and can be served as an appetizer or main dish. Either way, this is one simple dish to warm you up in the cold!
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INGREDIENTS: 5 large eggs (use organic eggs if you can) 1 teaspoon vanilla extract The zest of 1 orange A pinch of salt 1 can evaporated milk (12 oz / 354 ml) 1 can condensed milk (14 oz / 396 grams) 500 ml (a little bit more than 2 cups) regular milk Caramel Ingredients: 1 cup of granulated white sugar Boiling water for baking the pan WRITTEN RECIPE: http://cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=260&Itemid=110
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Let's make a staple Moroccan dish: Djaja Mhammer, chicken with olives and preserved lemons, often served during Moroccan weddings! WRITTEN RECIPE: http://goo.gl/hEX0N8 INGREDIENTS: 1 whole chicken (medium size) 1 large onion 3-4 garlic cloves 1 preserved lemon (large size) 2 tablespoons olive oil 4 tablespoons vegetable oil Large pinch saffron threads (optional) 2 teaspoons ground ginger 1/2 teaspoon ground turmeric 1/4 teaspoon ground black pepper A small bouquet of fresh cilantro 1 preserve lemons 15 green olives A little bit of butter Water (2 cups)
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INGREDIENTS 1 Hass avocado (ripe) 1 lime 1/2 tomato (chopped in small pieces) 1/4 onion (finely chopped) - or green onions 1/4 cup finely chopped cilantro Jalapeno pieces (optional) Salt and pepper (to taste) Corn chips for serving WRITTEN RECIPE: http://cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=266&Itemid=110
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To view written recipe, click here: http://www.cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=83&Itemid=110 How to make coconut truffles that melt in your mouth. You only need 3 ingredients to impress your friends and family!
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How to make a super easy and super delicious no bake cheesecake! WRITTEN RECIPE: http://goo.gl/oO9T4u INGREDIENTS: 2 cups (100 grams) of finely ground plain butter cookies 1 tablespoon white granulated sugar 7 tablespoons (100 grams) butter (melted) 8 oz (226 grams) cream cheese (softened) 1 teaspoon vanilla 3/4 can (10 oz / 280 grams) sweetened condensed milk 3.5 oz (100 grams) dark chocolate
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To view written recipe, click here: http://cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=127&Itemid=110 Maakouda is the ultimate Moroccan comfort food. Forget hash browns and french fries, these well-seasoned patties flavored with cumin, parsley and cilantro are going to become your favorite snack! This dish is a popular street food in Morocco, sold in a sandwich with bread, lettuce, tomatoes, and hot sauce; but can also be served as an appetizer or as a side. Enjoy!
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Let's continue the La Maison Arabe (http://www.lamaisonarabe.com/) dada series this Berber Vegetable Tagine, a staple dish in Moroccan cuisine! WRITTEN RECIPE: https://goo.gl/IlI8GI INGREDIENTS: Vegetables ½ onion 1 medium red-ripe tomato 1 small carrot 1 small turnip 1 small zucchini 1 small potato ½ red bell pepper 100 grams (3.5 oz.) green beans 2 small cauliflower florets A handful of green peas, shelled Marinade 1 teaspoon paprika 1 teaspoon ground ginger ½ teaspoon ground turmeric ¼ teaspoon ground cumin Salt and pepper, to taste 1 tablespoon finely chopped flat-leaf parsley 1 garlic clove, crushed 1 tablespoon vegetable oil 1 tablespoon olive oil 4 tablespoons water RECIPE: 1- Prepare the vegetables: - Onion: finely chop - Tomato: peel, seed, and finely chop - Carrot: peel, cut in half, slice each half lengthwise, remove and discard the core, then slice each quarter into medium strips - Turnip: peel, slice in half lengthwise, then slice into medium strips - Potato: peel and cut into quarters - Zucchini: trim ends and cut into quarters - Red bell pepper: trim ends, seed, and slice into medium strips - Green beans: trim ends and cut into medium strips 2- To make the spice marinade, combine all the marinade ingredients in a bowl and mix well. 3- Place the chopped onion and tomato in the tagine plate. Add 2 tablespoons of the spice marinade, mix, cover the tagine and cook on medium heat for 5 minutes until the onion and tomato melt into a thick sauce. 4- Nicely display the vegetables in the tagine, starting with the vegetables that take the longest to cook (carrot, turnip, potato) then leaving at the top the ones that take less time to cook (zucchini, cauliflower, red bell pepper, green beans, and green peas). 5- Pour the spice marinade all over the vegetables. 6- Cover the tagine and cook on medium heat for 45 minutes. From time to time check on the vegetables to make sure that there is enough liquid in the tagine. Add water if necessary, but only small amounts at a time. Also, occasionally, take some of the sauce in the tagine and baste it over the vegetables so that those placed on top absorb the marinade flavors. 7- Serve hot with crusty bread.
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To view written recipe, click this link: http://cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=180&Itemid=110 Today we are making a Middle Eastern milk pudding called "Muhallabia". It is usually made with rose water, but today my grandmother is making it the Moroccan way with orange blossom water. This recipe is super easy, super refreshing, and super delicious! It's definitely a keeper!
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It's summer time. It's tapas time! Check out this special Summer Tapas Series with my friend Chef Sandra Cordero from The Cordero Negro (www.facebook.com/chefsandracordero). Third Tapas in our series of 5 Tapas is Traditional Garlic Shrimp! INGREDIENTS: 1 pound (450 grams) large shrimp 6 garlic cloves (thinly sliced) Chili pepper flakes Salt and pepper to taste Extra virgin olive oil Chopped parsley Lemon wedges & sliced baguette WRITTEN RECIPE: http://goo.gl/qAg4pE
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Let's kick off the Affordable Yumminess series, the amazing series ever, with this yummmy lemon tarte. RECIPE: https://goo.gl/b8GDvl INGREDIENTS: Crust Ingredients: 20 (170 grams) butter or digestive cookies 40 grams de beurre Lemon Curd Ingredients: 6 eggs 200 grams butter 220 grams sugar 4 lemons DIRECTIONS: Step 1: Make the Crust 1- Melt the butter either in the microwave or in a pan. 2- Place the cookies in a bowl and use the bottom of a cup to crush them. Use your hands to continue breaking the cookies until you get a smooth mixture like sand. 3- Add the melted butter and continue mixing until well incorporated. (To form the crust, you can use a baking pan or a baking circle without a bottom directly over the serving plate.) 4- Pour the crumb mixture little by little into the circle and use the bottom of a cup to press it out and up. Use your hands for final touches. 5- Clean the plate and chill the crust for 30 minutes while preparing the filling. Step 2: Make the Lemon Curd 1- Grate the lemons in the small holes of the grater to get the zest. Just grate the surface of the lemon, dont grate the white membrane, it’s bitter. (Roll the lemons to get more juice out of them) 2- Slice the lemons and press them to get fresh lemon juice. filter the lemon juice directly into a saucepan.Add the lemon zest and sugar. 3- Cook on medium heat until the mixture reaches a boiling point. 4- In the meantime, break the eggs into a bowl and whisk them. 5- Add the hot lemon mixture little by little into the eggs while whisking. If you add the hot mixture all at once, you will cook your eggs and you dont want that. 6- Pour back the mixture into the saucepan, reduce the heat to low, add the butter, and cook the mixture for around 10 minutes until it becomes thick. Stir constantly, that’s the secret to get a smooth filling. 7- Once the mixture is thick, filter it through a sieve. And that’s it, our lemon curd filling is ready! Step 3: Combine It All 1- Pour the lemon curd filling into the crust and chill the pie for at least 3 hours before serving. 2- Remove the circle very carefully and cut through the tarte. Make sure to clean the knife at every cut. Bon appetit!
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اليوم نطلق سلسة جديدة "وصفات لذيذة باسعار ميسرة" مع أول وصفة لذيذة وسهلة وهي تارت الليمون والتى لا تحتاج خبيز. الوصفة: https://goo.gl/lPJfx4 مكونات القشرة: 20 (170 جرام) بسكويت بالزبدة أو الكوكيز 40 جرام من الزبدة مكونات رائب الليمون (الحامض): 6 بيضات 200 جرام زبدة 220 جرام من السكر 4 ليمونات (حامض) الخطوات: الخطوة 1: عمل القشرة/ الطبقة السفلية: 1- قم بإذابة الزبدة إما في الميكروويف أو في مقلاة 2- ضع الكوكيز/البسكويت في وعاء وقم بتكسيرهم وسحقهم بإستخدام قاع كوب. كمل تكسر الكوكيز بيديك حتى تحصل على خليط ناعم مثل الرمل. 3- ثم أضف الزبدة المذابة واستمر في تقليب وخلط المكونات حتى تندمج بشكل جيد. (لتشكيل القشرة/ الطبقة السفلية يمكنك استخدام صينية الكيك العادية أو صينية مدورة بدون قاع وضعها مباشرة على طبق التقديم 4- ضع الخليط المسحوق في الإطار الدائري وقم بالضغط عليه باستخدام قاع كوب. واستعمل يدك للمسات النهائية. 5- نظف الطبق واترك القشرة تستريح لمدة 30 دقيقة بينما تقوم بإعداد الحشوة. الخطوة 2: عمل حشوة الحامض (الليمون) 1- اضغط ولف الحامض وذلك للحصول على عصير أكثر ثم ابشر القشرة الخارجية للحامض في الثقوب الصغيرة للمبشرة للحصول على النكهة. ابشر السطح الخارجي للحامض فقط ولا تبشر الغشاء الأبيض لأنه مرير. 2- اقطع الحامض واضغط عليه للحصول على عصير الليمون الطازج. صفي العصير في المقلاة مباشرة ثم أضف مبشور قشر الحامض والسكر. 3- ضع الخليط على نار متوسطة الحرارة حتى يصل إلى الغليان. 4- في هذا الأثناء، كسر البيض في وعاء وقم بخفقه. 5- أضف خليط الحامض الساخن شيئا فشيئا إلى البيض واستمر بالخفق والمزج. إذا قمت بإضافة الخليط الساخن دفعة واحدة سوف تقم بطهي البيض وأنت لا تريد ذلك. 6- صب الخليط مرة آخري في المقلاة، وقلل الحرارة إلي حرارة منخفضة، أضف الزبدة، واترك الخليط يطهى لحوالي 10 دقائق حتى يصبح كثيفا. بينما تحرك الخليط باستمرار، وهذا هو السر في الحصول على حشوة سلسة وناعمة. 7- بمجرد أن يصبح الخليط سميكا، صفية في المصفاة. وهذا كل شيء، الآن معجون حشوة الحامض أصبحت جاهزة! الخطوة 3: تجميع المكونات 1- صب معجون حشوة الحامض إلى القشرة الموجودة فى دائرة الخبيز ثم ضع التوتة في الثلاجة لمدة 3 ساعات على الأقل قبل التقديم. 2- قم بإزالة دائرة الخبيز بعناية فائقة وقطع التورتة. تأكد من تنظيف السكين في كل مرة قبل التقطيع. شهية طيبة!
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Let's kick-off the Couscous series with the MOST famous couscous dish in Morocco: Couscous with 7 Vegetables, served EVERY Friday :-) WRITTEN RECIPE: http://goo.gl/IteY9I INGREDIENTS Couscous Ingredients: - 500 grams dry couscous (not instant) - 2 tablespoons vegetable oil - 2 tablespoons butter (or Moroccan smen) - ½ teaspoon salt - Water Meat Ingredients: - 500 grams lamb or beef, cut into large pieces - 1 tomato, grated and skin discarded - 1 onion, chopped - ¼ cup olive oil - 1 teaspoon salt, to taste - ½ teaspoon pepper, to taste - 1 teaspoon ground ginger - ½ teaspoon turmeric - A large pinch saffron threads - A bouquet of fresh parsley and cilantro, tied together - 2 cups dry chickpeas, soaked overnight Vegetables: - 3 carrots - 2 sweet potatoes - 2-3 turnips - 2 zucchini - 1/2 of a small cabbage - 1-2 small sections of pumpkin - 1 red chili pepper - You can also use fresh fava beans, potatoes, or other vegetables of your choice. RECIPE: Step 1: Prep Vegetables - Peel and cut the veggies Step 2: Prepare Meat - In the bottom of the couscous pot, combine the meat, olive oil, saffron, turmeric, ground ginger, pepper, and salt. Add the chopped onion, and mix. Brown the meat for a few minutes, then add the grated tomato and the fresh herbs. - Cover the meat with water. Drain the chickpeas and add them to the rest of the ingredients. - Cover the pot and let the meat cook for around 20 minutes and start preparing your couscous. Step 3: Prepare Couscous - Place the couscous in a large plate, I am using the Moroccan traditional couscous plate called Gasaa. - Add some cold water, and work the couscous… lift the grains, rub them, give them some love and make sure they are all coated with water. - place the couscous top over a plate, to minimize kitchen mess, and transfer the couscous in the couscous top. Don’t worry, the moist couscous grains wont fall through the holes… I promise. Step 4: Steam Couscous - Round 1 - After cooking the meat for 20 minutes, place the couscous top over the couscous bottom. Seal both pots with a cheesecloth or foil, this way we don’t lose any steam. - After 5 minutes of so, you will notice steam rising from the couscous. Now start your timer, and let the couscous steam for 15 minutes. - Time’s up! Empty the couscous in the large plate, and gently break the couscous grains with a fork. We dont want any lumps. - Add vegetable oil, and continue fluffing the couscous. - Add a large pinch of salt. Mix. - Now add a little bit of water, and continue fluffing. - Let the couscous rest while you start cooking the veggies! Step 5: Cook Root Vegetables - Cook the root vegetables first: carrots, sweet potatoes, and turnip. These require more cooking time. - Place them with the meat and add boiling water to cover it all. Step 6: Steam Couscous - Round 2 - Transfer the couscous in the couscous top and place it back over the meat. Seal both pots. - After 5 minutes of so, you will notice steam rising from the couscous. Now start your timer again, and let the couscous steam for 15 minutes. - Time’s up! Empty the couscous in the large plate and fluff. - Add a little bit of water and gently break all the lumps with a fork. - Let the couscous rest for 5 minutes while you are cooking the other vegetables. Step 7: Cook the Other Vegetables - First let’s check on the root vegetables. My carrots still need a bit more cooking time… but the turnips and sweet potatoes are ready! It’s time to remove them from the pot and place them in a plate. - Let’s add the other vegetables: zucchini, pumpkin, and cabbage. Step 8: Steam Couscous - Round 3 - Transfer the couscous in the couscous top and place it back over the meat. Seal both pots. - Let the couscous steam for 15 minutes or until done. - Empty the couscous in the large plate, and fluff again with butter (or Moroccan Smen)! Step 9: Check Meat & Vegetables - Check the veggies and remove the ones that are ready out of the pot. - Remove the herbs and discard. - Check on the meat… mine still needs some cooking. - Taste your sauce and adjust the seasoning: salt and pepper - In my case, I will close the pot and let the meat cook a bit more. - Time for all the veggies to come back to the pot. Step 10: Plate Couscous - First place the couscous grains in a dome shape. - Pour some of the broth over the couscous grains. - Place the meat in the center. Arrange the veggies around and on top of the couscous. - In a separate bowl, pour the broth and serve on the side
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If you have some dried figs, let's make this super easy spiced fig walnut cake - full of Moroccan flavors! My cool cake doily is from MiniInTheBox.com: http://goo.gl/2QoIqk WRITTEN RECIPE: http://goo.gl/l3TYwG INGREDIENTS: 10 large dried figs 1 tea bag (black tea or other) 1/2 cup chopped walnuts 1 cup (136 grams) all-purpose white flour 1 teaspoon baking powder Pinch of salt 1/2 teaspoon ground clove 1/4 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 2/3 cup (150 grams) butter (at room temperature) 1 cup (200 grams) granulated white sugar 1/2 cup (110 grams) brown sugar 3 large eggs 1 teaspoon vanilla paste (or vanilla extract)
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This is hands down the most moist cake ever! WRITTEN RECIPE: http://goo.gl/egS1iy INGREDIENTS: 4 large eggs 1 cup and 2 tablespoons (220 grams) of white granulated sugar The zest of 1 orange or lemon 2 teaspoons ground cardamom (optional) A pinch of salt 1 cup (250 ml) of vegetable oil 1 cup (250 ml) of milk 2 1/2 cup (400 grams) fine semolina 2 full tablespoons (20 grams) all-purpose white flour 2 teaspoons baking powder Ingredients for the syrup: 3/4 cup (200 ml) fresh orange juice 3/4 cup (200 ml) water 1 1/2 cup (200 grams) powdered sugar 1/3 cup (100 grams) honey 2 teaspoons orange blossom water (ma'a zahr)
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Ramadan is coming up and we are kicking off a new series "Healthy Ramadan". We are revisiting 4 staple Ramadan Moroccan recipes with a healthy twist. We are starting with chebakia, a key element in Moroccan Ramadan table. However, instead of frying it, we are baking it! RECIPE: https://goo.gl/ObWWlc INGREDIENTS: Dough Ingredients: 500 grams (about 4 cups) flour, plus additional if necessary 70 grams (2.5 oz.) of golden unhulled sesame seeds 70 grams (2.5 oz.) almonds A large pinch of saffron threads 40 ml (2 1/2 tablespoons) orange blossom water A few gum arabic pebbles 1/2 teaspoon of sugar 1 1/2 teaspoons ground cinnamon 1 1/2 teaspoons ground anise 1/2 teaspoon baking powder 1/2 teaspoon salt 1/8 teaspoon Moroccan yellow colorant (or 1/2 teaspoon turmeric) 60 grams (1/4 cup) butter, melted 40 ml (2 1/2 tablespoons) olive oil 20 ml (1 1/2 tablespoons) white vinegar Water for mixing Other ingredients: Vegetable oil for frying 500 grams (1 pound) honey A handful of toasted sesame seeds DIRECTIONS: Step 1: Preparing the ingredients 1- Place the sesame seeds in a pan, and roast them on medium heat for a few minutes until they lose their raw taste. 2- Place the roasted sesame seeds in a food processor and mix until you get a smooth paste. 3- Roast the raw almonds in the oven at 180 C / 350 F for 15 minutes. 4- Let them cool a bit, then place in a food processor and mix for 10 minutes until the almond powder starts releasing its natural oil and transforms into creamy almond butter. Stir the almond mixture from time to time to evenly spread it in the food processor. 5- Place the the gum arabic pebbles in a flat surface, add the sugar, and grind them with the bottom of a cup until you get a fine powder. 6- In a small bowl, combine the saffron threads with the orange blossom water. Let the saffron mixture sit for a 10 minutes before using it. Step 2: Making the dough 1- In a large bowl, combine all the ingredients. First, sift the flour. Add the gum arabic powder, ground cinnamon, ground anise, baking powder, salt, yellow colorant, sesame paste, almond butter, melted butter, and olive oil. 2- Using your hands, mix all the ingredients together until well combined. 3- Strain the saffron mixture. We are using the flavored orange blossom water only. You can add more water to the leftover saffron threads and keep it in the fridge for later use. 4- Keep mixing then add the vinegar. Mix. 5- Add water little by little while pressing the ingredients with your hand to combine them until you are able to form a rough ball. 6- Place the dough on a flat working surface and knead by hand for around 10 minutes. You can also use a kneading machine if you want. The dough will become softer and more malleable. 7- When it is ready you can do a test: gently press the dough with your fingertip, the dough will make a dent, then it will come up again. 8- Divide the dough into 3 portions. 9- Cover the dough portions with a plastic wrap and let them rest for 20 minutes. Step 3: Shaping the Chebakia 1- Take each dough portion and with a rolling pin, roll the dough. 2- Gently flip the dough to its other surface so it does not stick, and continue rolling into a thin layer. 3- Using a pastry cutter, cut the dough into a large square and remove the leftover borders. 4- Cut the dough into long rectangles that have a width of 7 cm. 5- Cut each rectangle into squares. They are around 7 cm by 7 cm or approximately the size of your palm. 6- Now cut 4 evenly lengthwise cuts within the square to form 5 equal columns. 7- To shape the chebakia, first take columns 1, 3, and 5 using your index finger, then using your other hand, pinch the tips. 8- Remove your index finger from the 3 columns, and flip columns 2 and 4 to frame the other columns, and you will get a flower shape. 9- Place the flower on the counter and pinch its outer corners. 10- If this is too complicated, cut smaller squares with the dough and combine opposite corners of the square, to create a nice cylindrical shape. You can also cut strips in the dough, and just twist for another interesting shape. 11- Let the shaped chebakia rest for 20 minutes before cooking it. Step 4: Cooking Chebakia 1- Heat vegetable oil in a frying pan and once hot, place the chebakia cookies in the oil and fry them until they become deep golden brown. If you want a healthier version, then just place the chebakia cookies in a baking pan covered with parchment paper and bake in a preheated oven at 180 C / 350 F for 30 minutes or until it becomes golden brown. Step 5: Final Steps 1- While the chebakia is cooking, heat up honey in a saucepan. Add a little bit of gum arabic powder. 2- Place the chebakia directly from the frying oil or oven into the warm honey. 3- Remove the honey from the heat, and let the chebakia absorb the honey for 5 minutes. 4- Place the chebakia in a strainer to remove excess honey. 5- Sprinkle toasted sesame seeds on the chebakia.
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This week, we are going to make another one of my grandmother's comfort food recipes! Moroccan rice pudding flavored with Orange Blossom Water. YUMMY! WRITTEN RECIPE: http://goo.gl/2m2SnZ INGREDIENTS: 1 cup rice (any size of cup) 2 cups of water (same cup used for rice) 2 cups of milk (may need 1 extra cup) 1 small piece of lemon peel 1 cinnamon stick 1/3 cup of sugar (or to taste) - same cup used for the rice 1 teaspoon of orange blossom water (or to taste) 1 tablespoon of butter Ground cinnamon
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To view written recipe, click here: http://www.cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=3&Itemid=110 How to make one of the staples of Moroccan cuisine: Chicken tajine with carrots and preserved lemons. Your family and friends will be asking for more!
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Let's continue the Moroccan Cookie Series with this super easy, no-bake, moon shaped cookies :-) WRITTEN RECIPE: http://goo.gl/YcyyoD INGREDIENTS: - 350 grams of plain butter or digestive biscuits - 2 tablespoons of apricot jam - 1 can of sweetened condensed milk (may not use the entire can) - Unsweetened cocoa powder WRITTEN RECIPE: 1- Break the biscuits into pieceS, then use a food processor to grind them into a fine powder. 2- In a large bowl, place the biscuit powder, apricot jam, and some of the condensed milk. Mix. 3- Keep adding the condensed milk little by little and mixing with your hands until you can roll the cookie mixture in a smooth ball. 4- On a flat surface, using a rolling pin, flatten the cookie dough and start shaping the cookies. Use the edge of a round cookie cutter to shape the dough into moon crescents. 5- Roll each cookie in unsweetened cocoa powder, and that’s it! 6- You can keep these cookies for up to 3 weeks in an airtight container. Bon appetit.
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Let's have cake for dinner!!! Savory cake it is! WRITTEN RECIPE: http://goo.gl/iabI6t INGREDIENTS: 1 1/2 cup (200 grams) all-purpose white flour 1 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon pepper 3 large eggs 1/2 cup (10 cl) milk 1/2 cup (10 cl) vegetable oil 1/2 cup chopped fresh basil 1/2 cup chopped walnuts 1/2 cup grated cheese + cream cheese cut into small pieces 1 cup sliced olives (black and green) Any fillings of your choice!
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Let's make a Valentine's day cake that will make your friends and family go WOW! WRITTEN RECIPE: http://goo.gl/EcY6wQ INGREDIENTS: Red Cake: 12 1/2 tablespoons (175 grams) unsalted butter (softened) 3/4 cups and 2 tablespoons (175 grams) white granulated sugar 3 large eggs 1 teaspoon vanilla paste (or extract) 1 cup 1/3 cup (175 grams) all-purpose white flour 1 teaspoon baking powder Pinch of salt Red colorings Chocolate Cake: 12 1/2 tablespoons (175 grams) unsalted butter (softened) 3/4 cups and 2 tablespoons (175 grams) white granulated sugar 3 large eggs 1 teaspoon vanilla paste (or extract) 1 cup 2 tablespoons (150 grams) all-purpose white flour 1 teaspoon baking powder Pinch of salt 6 oz (170 grams) dark chocolate
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Super easy and moist Date and Fig cake! WRITTEN RECIPE: http://goo.gl/zbkCqq INGREDIENTS: 100 grams of dates 100 grams of dried figs 80 grams of raw unsalted nuts (walnuts, almonds, etc.) 3 large eggs 1/3 cup + 1 tablespoon (80 grams) white granulated sugar 6 tablespoons (80 grams) butter (softened) 1 teaspoon vanilla extract 1 cup + 2 tablespoons (150 grams) all-purpose white flour 1 teaspoon baking powder
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Warka is a staple ingredient in Moroccan cuisine - today we will make it at home, the easy way, following my dear friend Paula Wolfert's recipe! WRITTEN RECIPE: http://goo.gl/AWOpDN INGREDIENTS: 1 3/4 cup (226 grams) high-gluten flour 1/4 cup (40 grams) fine semolina flour 1 teaspoon salt 1 tablespoon cider vinegar or fresh lemon juice 1 tablespoon extra virgin olive oil 1 cup (236 ml) + 3/4 cup (177 ml) water 3 tablespoons vegetable oil fro brushing the cooked leaves
Views: 54494 cookingwithalia
To view written recipe, click here: http://www.cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=92&Itemid=110 How to make the Tres Leches cake, the ultimate moist cake! It's a spongy cake soaked in a milk syrup made of condensed milk, evaporated milk, and heavy cream. The perfect cake for this summer!
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How to make a fluffy couscous in 10 minutes! WRITTEN RECIPE: http://goo.gl/AEnokX INGREDIENTS: Uncooked couscous (500 ml) -- Raw coucous, NOT half-cooked Boiling water (same volume as the couscous - 500 ml) Olive oil (2 tablespoons) Salt (1/4 teaspoon)
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To view written recipe, click here: http://cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=119&Itemid=110 This yogurt lemon cake is one of my favorite cakes as a child. When my grandmother used to bake it, I would wait next to her in the kitchen to get a piece of cake right out of the oven... I love to dip the warm cake in cold milk, absolutely divine! The measurements are based on the cup of the yogurt you are using - it is the way they used to measure the ingredients for this cake in Morocco. This is a simple and delicious recipe that will make your friends and family love you more! Enjoy :-)
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Let's make super easy and flavorful grilled Chicken using an indoor - grilling plate generously offered by Swiss Diamond: http://swissdiamond.us/nonstick-doubl... WRITTEN RECIPE: http://goo.gl/2PocS7 INGREDIENTS: 2 chicken breasts (without bones) A small bunch of fresh cilantro 10 mint leaves 2 tablespoons olive oil 1 tablespoon lemon juice 1 1/2 teaspoon ground ginger 1/2 teaspoon turmeric 1/4 teaspoon pepper Salt to taste 1 teaspoon fennel seeds 1/2 preserved lemon (just the skin) 2-3 garlic 2 tablespoons of water Salad, rice, or other side dishes
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Let's make frozen chocolate banana bites that are perfect for this hot weather!!! My cool banana slicer is from www.LightInTheBox.com online store! http://goo.gl/xofvhw WRITTEN RECIPE: http://goo.gl/2A8A0B INGREDIENTS: Bananas Dark chocolate (60-70% cocoa) A little bit of vegetable oil Toppings (shredded coconut, chocolate confetti, etc.)
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To print this recipe, click this link: http://cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=139&category_id=7&Itemid=110 Welcome to my new kitchen in California! The first day I arrived to California, I went to check out a local farmers market - California is known for its amazing farmers market: fresh produce, fruits, vegetables, eggs, etc. you name it, you find it! The cherries and peaches I saw were phenomenal so I had to make one of my favorite recipe: the cherry clafoutis! It's a french dessert made, originally, with cherries suspended in a crepe-like batter. However, you can also make it using peaches, apricots, prunes, etc. So it's the perfect dessert to savor summer fruits!
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Let's continue the Dada series with this amazing Fish and Vegetable tagine! For 2 people WRITTEN RECIPE: http://goo.gl/iMnXp2 INGREDIENTS: Fish and vegetable base 200 grams (7 oz.) white fish such as cod or monkfish, cut into chunks 1 medium red-ripe tomato 1 small green bell pepper 1 small carrot 1 small potato ½ lemon A handful of green olives 1 bay leaf Charmoula marinade 2 tablespoons olive oil 1 tablespoon lemon juice 1 garlic clove, crushed 1 tablespoon tomato paste 1 tablespoon finely chopped flat-leaf parsley and cilantro, mixed ¼ teaspoon paprika ¼ teaspoon ground ginger ¼ teaspoon ground cumin Salt and pepper, to taste RECIPE: 1- Prepare the vegetables: - Tomato: thinly slice - Carrot: peel and thinly slice - Potato: peel and thinly slice - Green bell pepper: trim ends, seed, and slice into thin strips - Lemon: thinly slice 2- To make the charmoula, combine all the marinade ingredients in a large bowl and mix well. 3- Add the fish chunks to the bowl and rub with the charmoula. Cover the bowl and let the fish marinate for 10 minutes. 4- Place the sliced carrots in the tagine plate. Top with the tomato slices. Spread some of the charmoula marinade over the carrot and tomato slices. 5- Place the fish pieces on top of the tomato slices. 6- Nicely display the vegetables on top and around the fish pieces. Pour the rest of the charmoula marinade over the vegetables. 7- Cover the tagine and cook on medium heat for 20 minutes. 8- Add the bay leaf to the sauce and scatter the olives around. Cover and cook for another 10 minutes. 8- Serve hot with crusty bread.
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Harcha is one of the most delicious Moroccan snacks. These are little semolina breads that you can fill with savory fillings (cheese, etc.) or sweet (honey, jam, etc.) YUM!!!! WRITTEN RECIPE: http://goo.gl/ye9ISl INGREDIENTS: 1 1/2 cups (250 grams) semolina 2 tablespoons white granulated sugar 1/4 teaspoon salt 3/4 teaspoon baking powder 7 tablespoons (100 grams) butter 1/2 cup (100 ml) milk (or as needed)
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WRITTEN RECIPE: https://www.cookingwithalia.com/235-marble-cake-recipe-super-moist/ INGREDIENTS: 5 large eggs 1/2 cup and 2 tablespoons (125 grams) granulated sugar 1 teaspoon vanilla extract Pinch of salt 1 teaspoon baking powder 1 stick (8 tablespoons / 113 grams) butter 1 cup (128 grams) all-purpose white flour 4.4 oz (125 grams) dark chocolate 4.4 oz (125 grams) white chocolate
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Let's continue the Lamb Series with the most delicious Roasted Lamb Shoulder recipe. RECIPE: https://goo.gl/bZCYaY INGREDIENTS: 1 lamb leg or shoulder, around 1.5 kg (3 pounds) 2 preserved lemons, cut into quarters and rinds only 236 ml (1 cup) vegetable oil 700 ml (3 cups) water Marinade Ingredients: 1 teaspoon ground cumin 1 teaspoon sweet paprika 1/2 teaspoon ground turmeric 1 teaspoon ground ginger A pinch of saffron threads 1 teaspoon salt 1/4 teaspoon pepper 3 garlic cloves, grated 1/2 onion, grated 2 tablespoons finely chopped parsley 1/4 preserved lemon, pulp only DIRECTIONS: Step 1: Prepare the Marinade 1- In a large bowl, mix all the marinade ingredients. Add a little bit of water and mix until you have a thick paste. 2- Make cuts in the meat, between the ribs and also in the thick shoulder meat. 3- Cover the lamb shoulder with the marinade from all sides. Step 2: Cook the Meat 1- Place the lamb shoulder in a deep baking pan. Drizzle the vegetable oil on the meat. 2- Place the preserved lemon rinds underneath the meat, and pour water around. 3- Preheat an oven to 240 C / 475 F. 4- Place the meat in the oven in the middle rack and roast at that temperature for around 20 minutes. 5- Now reduce the temperature to 180 C / 350 F and continue cooking for another 2:30 hours, basting from time to time, until the meat is tender and the lamb has a nice dark crust. Also add water if necessary. Step 3: Serve the Meat 1- Place the meat immediately in a large plate and let it sit for 10 minutes before serving, so that the juices spread inside the meat to make it tender. 2- In the meantime, pour the sauce in a saucepan and cook it on high heat for a few minutes so it reduces and becomes thicker. 3- Serve with salt and cumin on the side, as people like to take chunks of meat and dip it in salt and cumin for more flavors.
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To view written recipe, click here: http://www.cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=49&Itemid=110 How to make a delicious and super easy lentil soup. It is going to be one of your favorites this winter!
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This is hands down the moistest orange cake ever! and on top of that Gluten Free! We are going to use an entire orange, peel and all, in a unique way! WRITTEN RECIPE: http://goo.gl/pfKNWX INGREDIENTS: 1 large seedless oranges (Naval) 3 large eggs 1 1/4 cups (138 grams) of almond powder 3/4 cup (150 grams) white granulated sugar 1/2 teaspoon vanilla paste (or vanilla extract) 3/4 tsp baking powder A pinch of salt Orange syrup (Optional): Juice of 1-2 oranges + powdered sugar (to taste)
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This week we are making my grandmother's pasta recipe. Very easy and super comforting!!! YUM! WRITTEN RECIPE: http://goo.gl/aPd8VL INGREDIENTS: 300 grams (11 oz) of spaghetti 1 jar (685 grams) of pasta tomato sauce (garlic or basil) 3 liters of water 1 medium sized onion 2 small tomatoes 1 tablespoon of crushed garlic salt and pepper to taste A pinch of dried thyme Olive oil Grated cheese
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In this Moroccan Salad series, we are going to explore the famous Moroccan side dishes presented along the main course. WRITTEN RECIPE: http://goo.gl/or3BKv INGREDIENTS: 4 small eggplants Vegetable oil for frying Charmoula Sauce Ingredients: 2 tablespoons lemon juice 3-4 garlic cloves 3 tablespoons chopped cilantro 3 tablespoons chopped parsley 2 tablespoons olive oil 1 tablespoon paprika 1 teaspoon ground cumin 1/4 teaspoon chili pepper (to taste) 1/2 teaspoon salt (to taste) WRITTEN RECIPE: Step 1 – Cut the eggplants Cut the eggplants lengthwise in half, but keep them attached at the base, do not cut all the way through. Then make another cut the same way as if you were cutting the eggplants into quarters. Step 2- Make the Charmoula sauce Roll the lemons and juice them. Grate the garlic cloves. Finely chop the cilantro. Finely chop the parsley. In a bowl mix all the ingredients: the garlic, cilantro, parsley, olive oil, and the lemon juice. Add the spices: paprika, ground cumin, hot chili pepper, and salt. Mix. Step 3 – Fry the eggplants In a large pan, heat the vegetable oil, and fry the eggplants. The eggplants are ready when they have a beautiful deep golden brown color. Use a paper towel to remove excess oil Step 4 – Combine all Place the fried eggplants in a plate, and coat with the charmoula sauce. Marinate for one hour before serving. Enjoy with toasted bread
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