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Monthly Archives: August 2016

[ENG] Grilled Lamb Chops / شرائح لحم الضأن المشوية – CookingWithAlia – Episode 451

Let's continue the lamb series with the most popular and delicious lamb dish in Morocco "Grilled Lamb Chops". RECIPE: http://goo.gl/22Dfck INGREDIENTS: 6 large lamb chops (or 12 small ones) 1/2 large onion, peeled and quartered A small handful of fresh cilantro A small handful of fresh parsley A small handful of fresh mint leaves 1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon Ras-El-Hanout 1 teaspoon salt Crushed red pepper flakes, to taste 3 tablespoons vegetable oil Lemon zest (optional) DIRECTIONS: Step 1: Make the Marinade In a food processor, combine the onion, cilantro, parsley, mint leaves, cumin, Ras-El-Hanout, paprika, salt, and crushed red pepper flakes. Add the vegetable oil. Mix until you get the thick paste. Step 2: Marinate the Chops 1- Place the lamb chops in a large dish and rub the marinade on each lamb chop, on both sides. 2- Cover and chill in the fridge at least 2 hours. Step 3: Grill the Chops 1- Heat up the grill to medium-high heat. 2- Place the lamb chops in the grill, and cook to desired doneness around 3-5 minutes per side. 3- Top the lamb chops with lemon zest and chopped herbs. Let rest at least 5 minutes before serving.

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[ENG] Lamb Liver Skewers (Boulfaf) / بولفاف أسياخ كبد الضأن – CookingWithAlia – Episode 450

Let's start the lamb series with this delicious boulfaf recipe. RECIPE: http://cookingwithalia.com/450-lamb-liver-skewers-boulfaf/ INGREDIENTS: 500 grams (1 pound) lamb liver Large, thin section of sheep's caul fat 2 teaspoon paprika 1 teaspoon ground cumin 1 teaspoon salt, to taste Hot red chilli pepper, to taste DIRECTIONS: Step 1: Prepare the Liver 1- Remove the membrane of the liver if not already removed by your butcher. 2- Wash the liver and cut it into medium sized strips that are 4 cm wide. 3- Grill the liver strips for a few minutes on each side until it is cooked to medium-rare. 4- Cut the liver into bite sized square pieces of 2 cm. Step 2: Make the Skewers 1- Mix all the spices together: paprika, ground cumin, salt, and chilli pepper. 2- Toss the liver cubes in the spice mix. 3- Cut the fat into strips, wash, and pat with paper towel to dry them. 4- Wrap each liver piece with a bit of fat -2 rolls in the fat strip- (this is where the name Boulfaf comes from, it means 'wrapped'), and slide in the skewers. Each skewers should have 5-6 such piece. Step 3: Grill the Boulfaf 1- Grill the skewers a few minutes on each side until the fat melts around the liver. 2- Serve immediately with a side of salt and cumin (for more flavors), Moroccan bread, and hot Moroccan tea.

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[ENG] Seafood and Spinach Pastilla / بسطيلة السمك والسبانخ -CookingWithAlia – Episode 449

Let's continue the Fish Series with this Seafood and Spinach Pastilla. RECIPE: http://goo.gl/28yQGp INGREDIENTS: Warka (or phyllo dough) 500 grams white fish (whiting), cut into bite sized chunks 500 grams calamari, cleaned and cut into rings 500 grams shrimp, peeled and cleaned 700 grams fresh spinach 1 cup finely chopped fresh parsley 1 cup finely chopped fresh cilantro 3 teaspoons ground paprika 2 teaspoon ground cumin 1/2 teaspoon salt, to taste 1/4 teaspoon pepper, to taste 1/2 teaspoon red chilli pepper powder, to taste 3 garlic cloves, crushed 4 tablespoons olive oil 1/2 preserved lemon 1 teaspoon lemon juice 1 teaspoon Harissa (spicy north african paste) - optional 1 egg Vegetable oil for frying Grated cheese (optional) DIRECTIONS: Step 1: Prepare the Ingredients 1- Roughly chop the spinach. Finely chop the parsley and cilantro. Crush the garlic cloves. Finely chop the preserved lemon. 2- To prepare the charmoula, in a large bowl combine: the chopped parsley, chopped cilantro, salt, pepper, paprika, cumin, red chilli pepper, crushed garlic cloves, and olive oil. Mix well. Step 2: Making the Filling 1- In a deep saucepan, heat a little bit of olive oil. Add the chopped spinach and cook on medium heat for 20 minutes or until the spinach is cooked and the liquids in the pan have evaporated. 2- Remove the spinach from the pan and reserve. 3- In the same saucepan, drizzle a little bit of olive oil. Add the calamari and cook for 3-4 minutes. 4- Add half of the charmoula sauce to the calamari, mix and continue cooking for another 2 minutes. 5- Add the white fish chunks. Gently mix in with the calamari, and continue cooking for a minute or so until the fish changes color from translucide to opaque. 6- Remove the calamari and fish from the pan and reserve. 7- In the same saucepan, drizzle a little bit of olive oil. Add the shrimp and the rest of the charmoula. Mix and cook for a few minutes until the shrimp is done. 8- Remove the shrimp from the pan and reserve. Make sure that the liquids stay in the pan, and that the shrimp is removed dry. 9- In a large plate place: the spinach, calamari, white fish, and shrimp. Add the preserved lemon, fresh lemon juice, and harissa. Gently mix all the ingredients together. 10 - Let the seafood filling completely cool down before using it. Step 3: Wrapping the Mini Pastilla 1- Lightly beat 1 egg with a fork. This will be used to 'glue' the warka. Note: We are making mini-pastilla, but you can make the pastilla with the size of your choice. 2- For small pastilla, take a small round deep ramequin and place a round warka inside, the edges of the wark should be overflowing from the ramequin. 3- Fill the ramequin (warka) with the seafood filling. Bring the edges of the warka to the center and close them over the ramequin. Brush the edges with the egg so that they stick together. 4- Flip the ramequin and take out the warka pocket carefully. 5- Place another round warka on top of your working area. Place the warka pocket (from the ramequin) in the center of the warka on the table, smooth face up and rippled side down. 6- Bring the edges of the warka on the table over the warka pocket in its center. Gather the edges on the top and brush with the egg so that they stick together. 7- Place the pastilla in a plate and repeat the wrapping instructions with the rest of the warka until you finish the filling. Step 4: Cooking the Pastilla Note: You can either brush the pastilla with melted butter and bake it at 180 C / 370 F until it becomes deep golden brown or fry it. In this video we are frying the mini pastilla. 1- In a deep saucepan, heat the vegetable oil. Once hot, place the mini-pastillas in the hot oil smooth face down first and fry until it becomes deep golden brown. 2- Flip the pastilla to the other side, and continue frying until the second side becomes golden brown as well. 3- Place the fried pastilla, smooth face up, on a plate covered with paper towel to absorb excess oil. 4- top immediately with grated cheese. Serve immediately, hot and crunchy!

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