MOROCCAN COOKING

Moroccan Utensils

Tajine  To  Couscousiere
Delicious and spicy cooking of Morocco and their utensils are featured in these pictures.
The scents of coriander, cumin, saffron, marjoram, and onion mingle with the pungency of olive oil and the sweetness of sandalwood, and mint,  delighting the senses that makes me to love the Moroccan food, I love spicy dishes.
Serving dishes-tajines
Coucousiere, tajine utensil to cook tajine dishes (lamb tajine etc), a large bowl to serve cous cous and garnishes.


A Teapot for the Mint Tea
The tea is flavoured with mints-using dried or fresh, and it is served in clear glasses.  The tea is served for the main meals and also to go with sweets.

Tajine means two things, one is a stew and the other one is the vessel in which the stew is cooked.

Tajines the cooking utensil of Morocco

Couscousiere is a large double boiler with holes in the bottom of the upper pot allowing its contents to steam. The bottom of the couscousiere is for cooking the stew,  and the top part is for cooking  the couscous.  While the stew is cooking, the steams is used for cooking the cous cous.

The couscousiere

Recipe for the Stew

Preserved lemons is very important for Moroccan cooking.

Also dried fruits are mixed into stews, couscous.   Icing powder is essential to dress savouries (pastries dishes).

The flavour of Morocco is hot and spicy, with a touch of sweet and sour.  The sour and sweetness of the fruits bring out the beautiful flavour of the dish.

COOKING TAJINE AND COUSCOUS IN A COUSCOUSIERE

dried apricot and preserved lemons

Moroccan Lamb Vegetable Tajine / Stew with Couscous 

Ingredients:

2 lamb shanks

The vegetables, 
Pumpkin, broccoli, beans, potatoes, broad beans, carrots, cheek peas
1/3 cup raw almonds (optional)

Spices:
1 onion, chopped
4 cloves of garlic, chopped
3 apricots, 6 dated, chopped
small fresh turmeric, chopped
some saffron

1/2 teaspoon cumin powder
1/2 teaspoon dry marjoram
1/2 teaspoon Cinnamon powder
1/2 teaspoon coriander powder
1/2 teaspoon dried mint

chili, apricot and dates
mild chili, chopped appricots and date

1/2 teaspoon paprika powder
Oil to saute
6 cups meat stock / water ( or more then 6)
Salt to taste

Couscous

1 cup couscous
1 tablespoon chopped preserved lemons
4 chopped dried apricots
Chopped fresh coriander, mint or parsley to garnish

Steps:
In a hot pan, pan-fry the shanks with oil to seal, keep aside
Saute the onion, garlic with oil in the bottom of the couscousiere until soft
Add in the rest of the spices, saffron the water and cook to simmer
Add in the lamb shanks, and cook-bring to simmer again
Continue cooking over medium high heat for the first half hour, covered
Lower the heat, add in the dates, apricots, almonds and braise for another hour
After that, add in all the vegetables and continue cooking until the vegetables are cooked
The last 10 minutes of cooking time, you can steam the couscous on top
Check the couscous and add some more water if needed,
Add some chopped apricots, preserved lemons in the cous cous, at the last 3 minutes of cooking

Total cooking: 2 hours and half approx
To serve: Serve hot.
Place the couscous on a serving dish
Place the stew on a serving Tajine, and place extra broth on a serving bowl

 
Serving the Stew (Tajine)  And  Couscous

Lamb and Vegetables Tajine, cous cous
and the broth

Mint tea is served in glasses through out the meals.

You can cook these dishes  in any heavy based pots, you do not need to have a tajine or coucousiere.  To cook the cous cous,  simply follow the instruction from the packet, instant cous-cous is easily available in the supermarkets.

Next time I may cook a Moroccan dessert, and I will share the recipe with you.

Until next time
Susi

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