Cooking

Today we are cooking spinach the Moroccan way, following Mallow style, or what we call in Morocco Bakkoula. A delicious blend of greens, olives, and spices. yum! Recipe courtesy of Ch'hiwatine: http://www.facebook.com/chhiwatine?fref=ts Written Recipe: http://cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=241&Itemid=110 Ingredients: 1 cup of mixed cured green olives and red olives 1 pound (450 grams) Spinach (or mallow) 3/4 cup of mixed finely chopped cilantro and flat-leaf parsley 4 garlic cloves salt (to taste) 1/2 tsp paprika 1/2 tsp ground cumin A pinch of cayenne pepper 3 tbsp olive oil

****** PLEASE READ ****** to view the written recipe, click this link: http://cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=231&Itemid=110 Ingredients: 12-13 pounds fresh Turkey 1-2 preserved lemons (optional) Spices: 2 teaspoons ground ginger, 1/2 teaspoon ground turmeric, a large pinch of saffron, salt, pepper 1 stick (113 grams) softened butter 1 tablespoon olive oil 4 garlic cloves (crushed) 1/4 cup of finely chopped cilantro 1/4 cup of finely chopped flat-leaf parsley 1/4 cup of finely chopped fresh mint leaves 1/4 cup fresh lemon juice Infused butter: 1 stick (113 grams) softened butter and 2 bay leaves 1 onion, peeled and cut into quarters 1 bouquet of mint 1 bouquet of cilantro A few branches of rosemary 1 lemon

Mrouzia المروزية recette marocaine de viande caramélisé aux raisins secs). Website http://sousou-kitchen.com/?p=4550 English Blog: http://sousoukitchen-en.over-blog.com/article-lemrouzia-111950562.html Sousoukitchen App for Android https://play.google.com/store/apps/details?id=com.sousoukitchen Sousoukitchen App for I phone https://itunes.apple.com/us/app/sousoukitchen-ipad-edition/id782332836?mt=8 N'oubliez pas de vous INSCRIRE à ma page pour recevoir mes dernières vidéos. Don't forget to SUBSCRIBE to my channel to receive all of my latest videos. To be updated with my publications, my Facebook page: Pour etre à jour des publications, ma page à Facebook: https://www.facebook.com/sousoukitchenSabah/timeline

It's off to Northern Africa for the inspiration behind this fabulously simple dish which uses the worlds smallest pasta and a whole chicken. Ingredients: 1 whole chicken 8 cloves garlic (chopped) 2-3 tbsp extra virgin olive oil 2-3 tbsp lemon juice 1 cup fresh parsley (chopped) 1 cup fresh coriander or mint (chopped) Salt and Pepper Method: Cut the chicken down the middle of the back, so that it can be laid out flat (or get your butcher to do this for you.) Combine the other ingredients to make the marinade. Rub the mixture all over the chicken and allow to marinate for at least 2 hours. Bake in the oven at 180C for about an hour, depending on size. Finish off under the grill for 5-10 minutes to crisp the skin. Couscous Ingredients: 1 packet instant couscous 1 onion finely diced 3 or 4 cloves garlic 1 red capsicum (diced) 2 tsp lemon rind 2 or 3 tbsp toasted almonds 2 tbsp fresh parsley (chopped) 2 tbsp fresh coriander (chopped) 2 tbsp fresh mint (chopped) Method: Cook couscous in hot water or a vegetable or chicken stock according to instructions on the packet. Saute onion, garlic, red capsicum and lemon rind in a little olive oil for four or five minutes. Once onion is cooked, stir mixture through the couscous and add the parsley, coriander and mint. Season to taste. To serve: Put some of the couscous mixture onto a serving plate, place the chicken pieces on top, with the roasted almonds and slices of lemon. Note: Both the chicken and the couscous keep well in the refrigerator for a couple of days. Wine suggestion: Semillon Sauvignon Blanc

To view the written recipe, click this link: http://cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=191&Itemid=110 Paula Wolfert is showing us a super easy method for making Warka at home! Warka is a Moroccan dough (a bit similar to phyllo dough) that has an amazing crunch! Many Moroccan staple dishes are make with Warka such as Bastilla, Briwat, and so on. The recipe is taken from Paula's book "The Food of Morocco".

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!

http://waitroselive.mymedia.co.uk/ - Learn how to cook lovely warming tomato and harissa lamb with couscous. Ingredients: 350g essential Waitrose Lamb Neck Fillet, thinly sliced 2 tsp harissa paste 1 tbsp essential Waitrose Vegetable Oil 1 essential Waitrose Onion, sliced 800g can essential Waitrose Chopped Tomatoes 50g pitted black olives, sliced 250g essential Waitrose Couscous 400ml hot lamb stock Green beans, to serve Method: 1 Mix the lamb and harissa together and season. Heat the oil in a large saucepan and fry the lamb and onion for 5 minutes. Add the tomatoes and olives, half-cover and simmer gently for 30 minutes, stirring occasionally. 2 Meanwhile, place the couscous in a large bowl, pour over the hot stock, cover and leave for 5 minutes. Separate the grains with a fork and serve with the lamb and some cooked green beans. For more recipes from Waitrose visit the Waitrose website at http://www.waitrose.com/.

To print this recipe, click this link: http://cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=147&Itemid=110 3 years ago, I made a video of my grandmother and myself making baghrir, the famous Moroccan pancakes with a thousand holes. I posted the video on youtube, and that's when I realized, tthat here were many people out there who found it useful. the truth is that 3 years ago, I was not a good cook, but after receiving so many emails requesting more Moroccan recipes, it became my mission to collect, test, and simplify Moroccan recipes, so that people like me and You, can reproduce the flavors of morocco wherever they are. today, I would like to celebrate 3 years of CookingwithAlia by making another variant of the baghrir recipe that got it all started! and again, thank you so much for all your support and emails, because without you, I would not be here today.

Watch more How to Celebrate Ramadan videos: http://www.howcast.com/videos/436909-How-to-Make-Popular-Ramadan-Recipes Celebrate Ramadan Moroccan style with a traditional soup and bread menu. Step 1: Make harira Make harira. Heat the chickpeas, tomatoes, onion, 1/3 cup finely chopped cilantro, 1/3 cup finely chopped parsley, celery, lentils, butter, 3 teaspoons of salt, 1 teaspoon ginger powder, 1/2 teaspoon pepper, and 8 1/2 cups of water over medium heat for 45 minutes. Step 2: Add the tomato paste Add the tomato paste. Then slowly add 1/3 cup flour that has been diluted with just enough water to cover the flour while you stir the soup. Add the vermicelli and heat for another 10 minutes, then enjoy! Step 3: Make Moroccan bread Make Moroccan bread. Start by putting 7/8 cups water, the bread flour, semolina flour, 1 teaspoon anise seed, 1 1/2 teaspoons salt, 1/2 teaspoon white sugar, and yeast in a bread machine set to the dough setting and start the machine. Step 4: Punch dough Remove the dough from the machine when it is done and punch it down. Then divide it into two halves and form it into balls. Flatten the balls down to a 3/4-inch thickness and place them on a floured baking sheet. Then put them in the refrigerator, covered, for 30 minutes. Tip You can sprinkle the loaves with sesame seeds before baking them. Step 5: Bake Brush the two halves with olive oil and prick them all over with a fork. Then place them in an oven preheated to 400 degrees Fahrenheit and bake for 20 to 25 minutes. When the loaves are golden brown, they are ready to be devoured. Did You Know? The entire country of Morocco is only slightly larger than the American state of California.