Chickpea Salad Moroccan Style

ngredients

• 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)

• Directions

  1. Step 1: Steaming the canned chickpeas1- We are using canned chickpeas… no overnight soaking, boiling, or extra work needed.
     2- Just drain the canned chickpeas from their juices and place them, in a sieve, over boiling water… basically, we are steaming the chickpeas for 5 minutes just to heat them up.
     
  2. Step 2: Mixing the spices1- In the meantime, finely chop the cilantro – you can also use parsley if you want. You don’t have any herbs in hand? no worries – keep going. This recipe is risk free! It will still be good!2- Let’s make our spice mix – we need olive oil, a little bit of lemon juice, crushed garlic, ground cumin, paprika, pepper, and salt!!! Of course, you can adjust these spices to your taste! 
     3- Add a bit of the chopped cilantro – mix well, and you’re done!
  3. Step 3: Serve! 1- Place the hot chickpeas in a large bowl, add your spice mix, and give it a nice toss!2- Serve in a plate, top with chopped cilantro, and eat right away!!!

     Bon appetite! 

Kefta and tomato sauce tajine

Ingredients :

• 4 eggs
• ¼ bunch of parsley
• ½ teaspoon of ground cumin
• ½ teaspoon of salt

For meatballs :

• 1 kg of ground beef
• 2 sweet onions
• 2 cloves of garlic
• 1 bunch of parsley
• 1 bunch cilantro
• 1 tablespoon mild chili powder
• 1 tablespoon rice starch
• 1 tablespoon of chili powder
• :For tomato sauce :
  • 100 g butter
  • 1 kg of mixed tomato
  • 1 teaspoon mild chili powder
  • ½ teaspoon of ground cumin 
  • Recipe :
    • Prepare the meatballs in a bowl, mix all ingredients with hands kneading well 
    • Make meatballs the size of a ball by rolling with palms
    • Prepare the tomato sauce by mixing all ingredients in a saucepan over low heat for 15 minutes.
    • Deposited gently meatballs in the sauce and let cook for 15 minutes. Break the eggs and cook for about 5 minutes.
    • Sprinkle with finely chopped parsley over the tagine.

Moroccan lentils - Adds

• 1 kg lentils
• 2 tomatoes
• 4 medium onions
• 3 carrots
• 7 cloves of garlic
• 3 tablespoons olive oil
• 1 tablespoon of salt
• 2 tablespoons of tomato paste
• 2 teaspoons of cumin, pepper, paprika
• 1 teaspon of turmeric, ginger
• 1 bunch of parsley (chopped)
• 2 liters of water
• Prepare the vegetables...
• Pour into the pan: The oil, onions, garlic, tomatoes, spices, salt, tomato paste, parsley
• Cook on pressure over medium heat for 10 minutes.
• Add lentils and hot water.
• Cook on pressure over medium heat for 30 minutes.
• Add carrots.
• Cook on pressure for 20 minutes.
• 
  

Taktouka salad

Ingredients:

• 4 tomatoes
• 2 large green peppers
• 1/4 cup of finely chopped cilantro
• 1/4 cup of finely chopped parsley
• 1 teaspoon of paprika
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon of tomato paste
• ½ teaspoon of pepper
• ½ teaspoon salt (to taste)

Recipe :

• Grill green peppers until skin turns black
• Remove the black skin of peppers
• Clean the peppers and Cut them into small pieces
• In a saucepan, drizzle the olive oil add diced tomatoes, tomato paste and garlic on medium heat for 10 minutes
• Add the peppers, cilantro, parsley and spices, let them cook for 20 minutes
• Serve warm

Moroccan Chicken Bastila - Pastilla

Ingredients :
Stuffing :

• 1 chicken about 1.5kg
• 1 large bunch of parsley
• 1 bunch fresh cilantro
• ¼ teaspoon of turmeric
• ¼ teaspoon of saffron powder
• 2 tablespoons oil
• 1 teaspoon ground ginger
• 1 teaspoon of cinnamon powder
• 2 cups of water

Sauce and Paste :

• 5 eggs, beaten
• 1 cup sugar cinnamon
• pepper
• 500 g dough sheet
• 250 g unsalted butter, melted
• 1 cup almonds
• 1 tablespoon of cinnamon
• 1 cup additional sugar
• Recipe :
  • Make heat the oven to 180°C/350°F. In a baking dish, put water, chicken, onion, parsley, coriander, turmeric, saffron, oil, ginger and cinnamon. Bake 1 hour 30 minutes. Remove the chicken and let it cool.
    Remove skin and bones and flesh.
  • Degrease the liquid and pour into a medium saucepan. Do it simmer and add the beaten eggs, sugar and cinnamon. Pepper to taste and allow to thicken.
  • Preheat oven to 190°C/370°F. Butter a pie plate of 20 cm diameter.
  • Put a sheet of dough in pan and brush with melted butter. Put in a second and butter it.
    Repeat up to seven sheets of dough stacked. Sprinkle a mixture of the latest almonds, cinnamon and sugar.
  • Spread the sauce and add the meat tapered.
    Lift the edges of the dough and butter. Extend, butter and layer four sheets of dough that you cut to the extent of the mold.
  • Roast in the oven for 30-45 min.
  • Sprinkle pastilla with icing sugar and cinnamon for decoration.