Ingredients

• 3 kg of lamb (shoulder or leg of lamb)
• 1 soup spoonful of sweet red pepper
• 1/4 coffee spoonful of hot red pepper
• 1 coffee spoonful of cumin [GM: + 1 of corriander seed]
• 1 pinch of safran
• salt
• 1 soup spoonful of lemon juice
• 50 g of smelted butter
• 5 soup spoonful of olive oil
• 1 glass of water
• [GM: 4 to 5 cloves garlic]

Preparation

Clean and drain the meat, mix the ingredients in the previous order, except for water which will be used to water the meat.

Remove the skin when necessary, tap deeply the fleshy places, mass the meat with that mixture, leave it impregnate if possible for 2 hours

Pour water in the oven plate, place the fleshy side of the meat in the plate of the oven, using a little fire for a long cooking of 2 hours, every 1/4 an hour, water the meat with its own juice, add water if necessary, when almost cooked, return the meat to cook the other side

Serve hot either the met in complete or in individual plates with salad leaves.

The website of the government of Morocco, printed out by my grandmother on November 22, 1999

The Harira is the national soup.

During 30 days of Ramadan, every house prepares this perfumed soup, imprenating the streets of its scent at the sundown

It is eaten along with dates, or honey sweeties (Chabakkia, briouats with almonds and honey).

There are many varieties of this soup, but the classical one is the following. It should be prepared in two times:

1. Bouillon (Bubbling)
2. Tédouira.

Ingredients for Bubbling

• 250g of beef or muton meat cut into little pieces
• juice of 1 lemon
• 4 or 5 little fleshy bones
• 500 g of whole litthe onions
• a half coffee spoonful of safran (half natural and half artificial)
• 1 coffee spoonful of pepper
• 1 butter walnut
• 250 g of lentil
• salt
• 1 & half liter of water for the bubbling

Preparation

Cook the lentil in salted water, darin the juice of 1 citron. Put it apart. Cook the other ingredients in an under cover saucepan on a little fire, after boiling, remove the onions when they are cooked to keep them complete.

1 hour past, verify that meat is cooked then remove it fron fire, put the lentil and the onions in the same container.

Ingredients for Tédouira

• 1 bouquet of coriander
• 1 bouquet of parsley
• 1 kg and a half of moulded tomatoes or 1 box of concentrated and mixed tomatoes in 1 litre and a half of water
• 2 litres and a half of water
• 1 3/4 filled cup tea of lemon juice
• 1 butterwalnut
• 200 g of flour
• salt

Preparation

Boil water with the moulded or concentrated tomatoes, add butter, then boil for quarter an hour, add the bubbling juice over the meat, lentil, onions, ect…in the saucepan.

Out of fire, put the mixed flour in 1 litre of water, while shaking it fast to avoid having clots. Put it back on fire, then shake the mixture till boiling.

Add the parsley and corrainder cut to little pieces or crushed with mortar with the necessary quantity of salt for condiment.

Dilute with 1 liter of water, and pour into the marmite, keep shaking (we can also crush them in a mixer full of water). Verify the condiment and remove it from fire when the soup is very hot.

The harira should be velvety, not thick.

N.B. We can replace meat by the fellings of chiken.

The website of the government of Morocco, printed out by my grandmother on November 22, 1999

Ingredients

• ½ cup plain full-fat Greek yogurt
• 3 tablespoons mayonnaise
• 2 tablespoons lemon juice (from 1 lemon)
• 1½ teaspoons Dijon mustard
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 tablespoons minced fresh dill, plus more for serving
• 2 tablespoons minced fresh parsley, plus more for serving
• 3 (15-ounce) cans chickpeas, rinsed
• 1 cup finely diced celery (about 3 stalks)
• ½ cup thinly sliced scallions, white and green parts (2 to 3 scallions)

Preparation

1. In a small bowl, combine the yogurt, mayonnaise, lemon juice, mustard, salt and pepper. Whisk until smooth, then add the dill and parsley and stir to combine. Set aside.
2. Place the chickpeas in a large bowl and using a fork, lightly mash about ⅓ of them. Add the celery and scallions and toss.
3. Pour the dressing over the salad, toss well, and set aside at room temperature for at least 30 minutes before serving. Sprinkle with more dill and parsley and serve. (If you’re not serving the dish immediately, you can store it in the refrigerator for up to 2 days. Let sit at room temperature for 30 minutes before serving.)

NYT

Ingredients

• 1 cup roasted, unsalted pumpkin seeds
• ¼ cup white sesame seeds
• 1 pound tomatillos (about 9 medium), husked and washed
• 3 medium green bell peppers, halved and destemmed
• 1 sweet onion, peeled and quartered
• 1 jalapeño, split lengthwise
• 6½ cups chicken broth
• 2 pounds boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• Salt
• 3 scallions, trimmed and roughly chopped
• 1 large bunch cilantro (leaves and tender stems), roughly chopped
• 3 large russet potatoes, peeled and diced into ⅓-inch cubes
• 4 medium carrots, peeled and diced into ⅓-inch cubes
• Cooked white rice, for serving

Preparation

Toast the pumpkin and sesame seeds in a medium pan over medium-high heat, stirring occasionally, until fragrant and the sesame seeds start to turn light golden, about 3 minutes. Transfer to a blender and pulse until sandy, scraping the sides and stirring as needed. Set aside ground seed mixture.

Set the broiler to high. In a large sheet pan, arrange the whole tomatillos, halved peppers, quartered onion and halved jalapeño, cut sides down, in an even layer. Broil until the skin of the vegetables is soft and blistered, rotating the pan as needed, 6 to 8 minutes.

To a large pot, add the chicken broth, chicken thighs and the blistered jalapeño, bell peppers, onion and tomatillos; bring the mixture to a boil over high. Once the soup is boiling, reduce the heat to medium and simmer it, stirring occasionally, for 35 minutes.

While the soup cooks, heat the olive oil in a small skillet over low heat. Add the minced garlic and 2 teaspoons salt and fry just until golden, swirling the pan, 2 to 3 minutes. Set aside.

Remove the chicken from the broth and set aside in a medium bowl. Add the scallions and cilantro to the broth. Purée the broth in a blender, or directly in the pot using an immersion blender.

Add the garlic mixture to the large pot with the soup, along with the potatoes, carrots and the ground seed mixture. Cook on medium heat, stirring occasionally, for 15 to 20 minutes, until the vegetables are fork-tender and the soup thickens.

Using two forks, pull the chicken into small chunks or bite-size pieces. Stir the chicken back into the soup to warm it, and add more salt to taste.

To serve, scoop cooked rice into a small cup and invert it into a bowl; surround with soup. The soup can be stored in the fridge for up to 2 days or frozen for up to 3 months.

NYT

Ingredients

for the sauce:

• 1 cup fresh squeezed orange juice
• 1 tablespoon sugar
• Salt and pepper
• 1 cup chicken stock
• 1/2 cup heavy cream
• 2 tablespoons cognac

for the dish:

• 2 tablespoons olive oil
• 8 ounces lobster meat, diced
• 4 ounces shiitake mushrooms, diced
• 1 tablespoon chopped shallots
• 1 teaspoon chopped fresh tarragon leaves
• White pepper
• 4 prepared vol au vent shells
• Fresh flat-leaf parsley, for garnish

Preparation

1. For the Orange Cognac Sauce: In a medium saucepan over high heat combine the orange juice, sugar, salt, and pepper. Bring to a boil then reduce heat until nearly evaporated. Add the stock, heavy cream, and cognac. Boil for minute, remove from the heat, and set aside.

2. For the Lobster Vol au Vent: Preheat a saucepan over high heat until very hot. Add the olive oil, then the lobster meat, mushrooms, shallots, tarragon, and white pepper, to taste, while stirring to combine ingredients. Add 1/2 cup of the Orange Cognac Sauce and bring to a boil for 1 minute. Reduce to a simmer.

3. Spoon reduced mixture into prepared shells, drizzle with remaining orange cognac sauce, and garnish with parsley leaves.

Food Network

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rubbed sage
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fine salt
• 1/2 teaspoon freshly ground black pepper
• One large (2 1/2- to 3-pound) head cauliflower
• 4 tablespoons unsalted butter
• 1/4 cup sliced almonds

Preparation

1. Position a rack in the middle of the oven and preheat to 400 degrees. In a small bowl, whisk together the oil, thyme, sage, garlic powder, salt and pepper to combine. Trim all the leaves from the base of the cauliflower. Trim the thick part of the stalk as much as needed so the cauliflower can sit flat.

2. Place the cauliflower bottom side up in a medium cast-iron skillet, Dutch oven or other similarly sized dish. Brush the bottom with some of the olive oil mixture. Flip the cauliflower right side up and brush with the remaining olive oil mixture until the cauliflower is evenly coated.

3. Cover tightly with aluminum foil or a lid and roast for 30 minutes. Uncover, baste with the oil from the pan, and continue roasting for 1 hour more, basting every 20 to 30 minutes, if desired, until a knife can be inserted into the cauliflower with little to no resistance and the cauliflower is nicely browned. Transfer to a platter for serving.

4. Place a medium, preferably stainless steel (so you can easily see the color of the butter) skillet over medium heat. Add the butter and cook, stirring and swirling the skillet regularly, until the butter turns a light golden brown, about 3 minutes. Add the almonds, reduce the heat to low, and continue to cook, stirring and swirling the skillet regularly, until the almonds are toasted and the butter is nicely browned, 2 to 3 minutes more. Pour the almond brown butter over the cauliflower, then carve it into thick wedges or slices, and serve warm.

WaPo

Ingredients

• 6 roma tomatoes
• 2 habañero chiles (optional)
• 1/4 c. vegetable oil
• 500 g meat (beef, chicken, or lamb)
• 4 large onions, sliced
• 6 cloves garlic, pressed
• 1.5 l of water or appropriate stock
• 2 tbsp. tomato paste
• 800 g long grain rice
• 2 carrots, steamed, chopped in large pieces

Preparation

Put tomatoes and chiles (if using) into the blender and blend until smooth.

Brown your meat, which should be already cooked (best seems to be leftover stew meat) in the oil, and set aside.

Add onions to the oil, and fry until soft, then add garlic and fry briefly. Add the tomato mixture, the stock, the tomato paste, and 1 tsp. each of salt and pepper. The seasoning should be strong, since the rice will cook in this. Continue simmering the liquid for around 10 minutes on medium heat. If it’s still under-seasoned, you can add some more of a stock cube.

Rinse the rice and add it to the pot, stir, cover, and cook on low heat for 20 minutes. It shouldn’t be entirely dried out yet. Add the meat and carrots and mix well. Add 1 c. more of water, and continue to cook on low heat until the rice is cooked.

My African Food Map, adapted

Ingredients

• two boxes (or equivalent) of macaroni and cheese mix
• pint box of mushrooms, sliced
• ground beef
• onions, chopped
• grated cheddar cheese
• 1/4 c. sour cream

Preparation

Preheat oven to 350F.

Make the macaroni and cheese according to the package directions.

Sautée the sliced mushrooms, onion, and hamburger together until fully cooked. Stir into the macaroni and cheese, along with some cheddar cheese and the sour cream.

Put into a 13"x9" baking dish, and bake for around 30 minutes or so, until warm through. Add extra grated cheddar on top, and bake until melted.

Ingredients

• one whole chicken
• 2 c. rice
• 3/8 c. (0.9 oz) dried dill
• 8 oz. container sour cream

Preparation

Preheat oven to 350F.

Boil the chicken in salted water, to which you’ve added around 1/4 c. of dried dill. When done, remove the chicken, bone it, shred the meat, and reserve.

Cook the rice in 3 c. of the broth that remains, remembering to stir in all of the dill and chicken bits that sank to the bottom. (Reserve the remaining broth.) Put the rice in a buttered 13"x9" casserole dish. Add the chicken in a single layer.

Take the sour cream and thin it with a bit of the broth. Add the remaining 2 tbsp. of dried dill. Cover the chicken with the sour cream mixture

Bake until the top layer starts to get a few golden-brown spots.

Ingredients

• 5 cuisses de poulet
• 200 gr de haricots verts (surgelés)
• 3 carottes
• 1 poivron rouge
• 1 poivron vert
• 3 piments doux verts
• 2 oignons
• 10 gousses d’ail
• 2 boites de pulpes de tomates (400gr chacune)
• 2 feuilles de laurier
• 1 c. à café bombé de gingembre
• 1 c. à café de piment de cayenne
• 2 bouillons cubes de volaille
• Huile
• Sel et poivre

Pour les plantains:

• 2 bananes plantain
• Huile pour friture

Preparation

Couper les cuisses de poulet en deux. Eplucher et couper en rondelles les carottes. Laver les poivrons et les piments, les épépiner et couper en gros morceaux les 2 poivrons. Les piments, les laisser entier ou coupé en deux.

Eplucher l’ail et l’oignon. Emincer les oignons. Ecraser sous la paume de la main 5 gousses d’ail et couper les autres en deux, les presser à l’aide d’un appareil pour en faire de la pulpe.

Dans une grande marmite mettre un peu d’huile et faire revenir les morceaux de poulet.

Quand ils sont bien dorés sur les deux faces, les retirer de la marmite et les réserver.

Mettre dans la marmite les oignons et les gousses d’ail entières. Faire revenir à feu doux.

Bien mélanger et mettre les boites de pulpes de tomates. Mélanger et laisser mijoter 5 mn.

Ajouter les légumes (haricots verts, carottes, piments et poivrons) et l’ail pressé. Saupoudrer le tout avec le gingembre, le piment de cayenne. Emietter les bouillons cube et bien mélanger. Mettre les feuilles de laurier, saler et poivrer.

Ajouter enfin le poulet et 30 cl d’eau chaude. Bien mélanger, couvrir et laisser mijoter pendant 30 mn en remuant de temps en temps.

Si la sauce est trop épaisse, rajouter un peu d’eau.

Pour les plantains: (ou allez les acheter au marché)

Pendant ce temps, éplucher les bananes plantain et les couper en rondelles.

Faire chauffer un bain de friture et mettre les bananes à frire. Les retirer quand elles sont dorées.

A 5 mn de la fin de la cuisson du poulet, les glisser dans la marmite, mélanger.

Servir bien chaud accompagné de riz nature.

Voozenoo