Top iconic Moroccan dishes 3

 

13. Mkhanfar (Moroccan Beghrir with Yogurt)

• Description: A variation of baghrir, these semolina pancakes are mixed with yogurt for a softer texture.
• Ingredients (makes about 8 pancakes):
  • 1 cup fine semolina
  • 1 cup flour
  • 1 cup yogurt
  • 1 cup warm water
  • 1 tbsp baking powder
  • 1 tbsp sugar
• Preparation:
  1. Blend all ingredients. Let sit for 20 minutes.
  2. Cook on a hot griddle until bubbly.
• Serving Suggestion: Drizzle with honey and butter.

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14. Bissara (Fava Bean Soup)

• Description: A traditional, hearty soup made with fava beans or split peas, often served for breakfast or lunch.
• Ingredients (serves 4):
  • 2 cups dried fava beans or split peas
  • 4 garlic cloves, minced
  • 1 tsp cumin, 1 tsp paprika, salt, and pepper
  • 3 tbsp olive oil
• Preparation:
  1. Simmer beans with garlic until tender. Blend until smooth.
  2. Add spices and olive oil, stirring well.
• Serving Suggestion: Serve in bowls with extra olive oil and cumin sprinkled on top.

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15. Kefta Tagine with Eggs

• Description: A rich tagine dish made with spiced meatballs and eggs, simmered in a tomato sauce.
• Ingredients (serves 4):
  • 500g ground beef or lamb
  • 1 onion, grated
  • 1 tsp paprika, 1 tsp cumin, salt, and pepper
  • 4 tomatoes, blended
  • 4 eggs
• Preparation:
  1. Mix meat with onion and spices, form into meatballs.
  2. Cook meatballs in a tomato sauce until tender. Crack eggs on top and cover until set.
• Serving Suggestion: Serve directly from the tagine with Moroccan bread.

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16. Chebakia (Sesame Cookies)

• Description: A deep-fried, flower-shaped cookie soaked in honey and sprinkled with sesame seeds, often served during Ramadan.
• Ingredients (makes about 20 cookies):
  • 2 cups flour
  • 1 tsp cinnamon, ½ tsp anise seed, pinch of salt
  • ½ cup sesame seeds, toasted
  • ½ cup honey, 3 tbsp butter, melted
• Preparation:
  1. Mix flour, spices, and butter into a dough, roll, and cut into shapes.
  2. Fry until golden, then dip in warm honey.
• Serving Suggestion: Serve as a sweet snack with tea.

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17. Sfenj (Moroccan Donuts)

• Description: Crispy on the outside, fluffy on the inside, these donuts are a popular street food and breakfast treat.
• Ingredients (makes about 12 donuts):
  • 2 cups flour
  • 1 tbsp yeast
  • 1 tsp salt
  • 1.5 cups warm water
  • Oil for frying
• Preparation:
  1. Mix flour, yeast, and salt with water to form a sticky dough.
  2. Let dough rise, then shape into rings and fry until golden.
• Serving Suggestion: Serve hot with a sprinkle of sugar or dipped in honey.

18. Kabab al-Ghazal (or "Gazelle's Ankles")

• Description: It's a popular treat during special occasions like weddings and holidays. The pastry is typically made from simple ingredients such as almonds, sugar, and dough. 
• Ingredients (Makes about 30 pieces):

• For the Filling:
• 300 grams (10.5 oz) almonds, peeled and ground
• 150 grams (5.3 oz) sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon orange blossom water (optional)
• 1 egg white
• For the Dough:
• 250 grams (8.8 oz) all-purpose flour
• 125 grams (4.4 oz) butter (at room temperature)
• 100 grams (3.5 oz) sugar
• 1 egg
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract

• Instructions:

1. Prepare the Filling:

1. In a bowl, mix the ground almonds with sugar and cinnamon. Add the orange blossom water and egg white, and mix until you have a cohesive paste.
2. Shape the mixture into small balls and set aside.

2. Prepare the Dough:

1. In another bowl, combine the flour, sugar, baking powder, and vanilla extract.
2. Add the butter and rub it in with your fingers until the mixture resembles coarse crumbs.
3. Add the egg and knead the mixture until you get a smooth dough. If the dough is too dry, you can add a little water.
4. Cover the dough and let it rest for 30 minutes.

3. Shape the Kabab al-Ghazal:

1. After the dough has rested, divide it into small balls. Roll each ball into a thin circle using a rolling pin.
2. Place a ball of the filling in the center of the circle, then fold the dough over the filling to form a crescent or "ankle" shape.
3. You can use a special cutter or press the edges with a fork to seal the pastry.

4. Bake:

1. Place the filled pastries on a baking sheet lined with parchment paper.
2. Bake in a preheated oven at 180°C (350°F) for 15-20 minutes, or until they are golden brown.

• Serving: Once the Kabab al-Ghazal has cooled, you can dust them with powdered sugar or serve them as is. They are best enjoyed with Moroccan mint tea, making them a delightful treat for any occasion.

19. Sefa (or Sfeeha) Medfouna with Chicken

a traditional Moroccan dish that is often served during special occasions and gatherings. It is characterized by its rich flavors and tender chicken, combined with fine vermicelli or noodles.

• Ingredients (Serves 6):

For the Chicken:

• 1 whole chicken (about 1.5 kg or 3.3 lbs), cut into pieces
• 2 large onions, finely chopped
• 4 cloves of garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon turmeric
• 1 teaspoon black pepper
• 1 teaspoon salt (or to taste)
• ½ cup olive oil
• 4 cups water
• A handful of fresh cilantro and parsley, chopped (for garnish)
• 1 bunch parsley, chopped
• 1 teaspoon ghee (optional)
• 8 saffron strands
• 2 cinnamon sticks
• For the Sefa (Vermicelli):

• 500 grams (about 1 lb) fine vermicelli (or thin noodles)
• ½ cup water (or as needed)
• 1 tablespoon butter
• 250 g peeled, roasted, and crushed almonds
• 80 g powdered sugar
• 1 tablespoon cinnamon
• Instructions:

1. Prepare the Chicken:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic, and sauté until the onions are soft and translucent.
2. Add the chicken pieces to the pot and brown them on all sides.
3. Add the spices (ginger, turmeric, black pepper, salt, and cinnamon) to the chicken and mix well to coat the pieces evenly.
4. Add the ghee, water, and half of the chopped parsley. Cover the pot and let it simmer until the chicken is tender.
5. Remove the chicken pieces from the broth and add the remaining parsley. Continue cooking until the onions caramelize.
6. Once the chicken is cooked, remove it from the pot and shred the meat, discarding the bones. You can also leave it in larger pieces if preferred.

2. Prepare the Sefa:

1. While the chicken is cooking, prepare the vermicelli. In a separate pot, bring salted water to a boil.
2. Add the vermicelli and cook according to the package instructions until al dente, usually around 5-7 minutes. Drain and set aside.
3. In the same pot, melt the butter over low heat and add the cooked vermicelli. Toss to coat the vermicelli with the butter.

• Garnish and Serve:

1. Place half of the vermicelli on a serving dish, topped with the chicken and onions, then cover with the remaining vermicelli.
2. Garnish the dish with crushed almonds, powdered sugar, and cinnamon.
3. Serve hot alongside milk flavored with rose water.

These dishes highlight Moroccan flavors and cooking traditions. Enjoy the diversity and depth of Moroccan cuisine!

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