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Cooking Artichokes Steaming

Foods in Morocco

Foods of the Moroccans

Morocco, unlike most other African countries, produces all the food they needs to feed its people. The many home-grown fruits and vegetables include oranges, melons, tomatoes, sweet and hot peppers, and potatoes. Five more local produce which are particularly important in Moroccan cuisine are lemons, olives, figs, dates and almonds. Located on the shores of the Mediterranean, the country is rich in fish and seafood. Beef is not abundant, so meals are usually based around lamb or poultry.

Flat, round bread Moroccan eaten at every meal. The Moroccan national dish the tagine, a lamb or poultry stew. Other common ingredients are almonds, hard boiled eggs, plums, lemons, tomatoes and other vegetables. The tajine, just and other Moroccan dishes, is known for its characteristic flavor, which comes from spices such as saffron, cumin, coriander, cinnamon, ginger, and ground red pepper. The tajine's name from the distinctive earthenware dish with a conical top which is cooked and served. Another Moroccan couscous staple diet, made of fine grains of a product called wheat semolina. It is served in many different ways, with vegetables, meat or seafood.

Sweets play a very important role in the Moroccan diet. Every household has a supply of homemade sweet desserts made from almonds, honey and other ingredients. Mint tea is served with every meal in Morocco. It is sweetened while still in the pot.

Chicken tajine with prunes and almonds

Ingredients

• 6 skinless, boneless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 teaspoon cinnamon
• ¼ teaspoon ground ginger
• ½ teaspoon ground saffron (optional)
• 3 short cinnamon sticks
• 4 ounces butter
• 2 large onions
• ½ cup sugar
• 1 strip lemon peel
• 1 pound dried prunes
• Blanched almonds
• Fresh watercress or mint

Procedure

1. Combine the oil and ground spices into a large bowl.
2. Cut the chicken into cubes and chop the onion. Place the chicken and the onion in the bowl with the oil and spices. Combine well and let stand 30 minutes.
3. Melt the butter in a large skillet. Add chicken, searing (Browning) them lightly on all sides.
4. Add the remaining marinade and enough water to cover. Simmer until chicken is cooked (about 30 minutes).
5. While the chicken cooks, place the plums in a small pan, cover with water and bring the water to a bowl. Remove the pan from the heat and allow to stand 20 minutes.
6. Drain the prunes, returned to the pan and spoon a little liquid from the pan over the meat plums. Simmer the prunes for 5 minutes.
7. Add the lemon zest, cinnamon sticks and half sugar to plums.
8. Stir the remaining sugar into the meat.
9. Arrange the meat on a platter. Add the plums to the meat and pour the sauce over the plums the meat and prunes.
10. Boil the remaining liquid from the meat quickly reduce by half and pour over the meat and prunes.
11. Melt a small amount butter in a frying pan and fry the almonds slightly. Garnish the tagine with almonds and watercress or mint.
12. Serve with rice or couscous.

Should be 10 to 12.

In Morocco, the tagine stew and the name of the covered clay pot is baked in. The tagine can be called the "Moroccan crockpot "because it is used to slow-cook meats. EPD Photos / Yzza

Moroccan Mint Tea

Ingredients

• 1 ½ tablespoons green tea (or 2 tea bags of green tea)
• Boiling water
• 3 tablespoons sugar (or to taste)
• Handful (about 2 tablespoons) of fresh or dried mint leaves

Procedure

1. Put the tea into a 2-pint teapot and fill it with boiling water.
2. Let the tea steep (benefit) for 2 minutes.
3. Add the mint leaves and sugar to taste.

FOOD for religious celebrations and

Muslim dietary restrictions prohibit the consumption of pork and alcohol. During the holy season of Ramadan, when Muslims fast during the day, thick soup called harira is a night served. A bowl of harira, made with beans and lamb, served with fresh dates. It is served both at home and in pubs. For the holiday Eid al-Fitr, which marks the end of Ramadan, a holiday feast marks prepared. A popular dish at this feast is bisteeya, made with pigeon meat wrapped in pastry dough. More than 100 layers of pastry dough can be used.

The Islamic feast of Eid el Kebir place seventy days after Ramadan. For this holiday, a sheep was roasted on a spit and served whole on the table. Each person cuts off a piece and dip it in a dish cumin. Rich mescouta date set bars are a popular dessert in many festive occasions.

Holiday Menus

I.

Cashew bisteeya (cake made with filo pastry)

Couscous with fennel

Mhalbi (custard)

Fresh seasonal fruit and dates

Mint Tea

II.

Assortment of salads

Tajine of potatoes, peas and artichoke hearts

Couscous

Dates stuffed with almond paste

Fresh seasonal fruit

Mint Tea

Mescouta (Date Cookies)

Ingredients

• 6 eggs, well beaten
• ½ cup sugar
• 1 teaspoon vanilla extract
• ½ cup (1 stick) melted butter or margarine
• Flour ¾ cup
• ½ teaspoon baking powder
• 1 cup pitted dates, chopped
• ½ cup walnuts or almonds, finely chopped
• ⅓ cup raisins, seedless
• 3 tablespoons powdered sugar

Procedure

1. Preheat oven to 350 ° F
2. In large bowl, mix eggs, sugar, vanilla and melted butter or margarine by hand (or with an electric mixer) until well blended (mixture for about 3 minutes).
3. Gradually stir the flour and baking powder, a little at a time, stirring with a wooden spoon to mix.
4. Add dates, nuts and raisins and mix well.
5. Pour into greased 8 – or 9-inch square cake pan.
6. Bake for about 30 minutes, or until a toothpick inserted in center comes out clean.
7. While still warm, cut into rectangular bars about an inch wide.
8. Put 3 tablespoons powdered sugar in a small dish.
9. Roll each bar in confectioners' sugar.
10. Store bars in a box with waxed paper between layers.

Makes 24 to 30 bars.

After baking (Date Cookies) are rolled in powdered sugar Mescouta. SPD

Bisteeya

Ingredients

• 2 tablespoons vegetable oil
• 3 cloves garlic, crushed, or 1 teaspoon garlic granules
• 2 large onions, grated
• ½ cup almonds, sliced
• 1 cup fresh parsley, chopped or dried parsley flakes ½ cup
• 2 teaspoons ginger, ground
• 3 teaspoons cinnamon, ground, or more if needed is
• 5 cups boneless, skinless chicken, cooked and cut into bite-size chunks
• Salt and pepper to taste
• 1 cup butter or margarine, more or less as needed
• 5 eggs, beaten until frothy
• ¼ cup sugar
• 1 pound package frozen phyllo dough (available in the freezer of most supermarkets), thawed according to directions on the package
• 2 teaspoons powdered sugar more or less as needed

A shopper chooses lemons from the stock at an open-air market. Moroccan cooking uses ingredients common to North Africa, such as lemons, olives, figs, dates and almonds. Cory Langley

Procedure

1. In large skillet, heat oil over medium heat.
2. Add the garlic, onions, almonds, parsley, ginger and 2 teaspoons cinnamon. Stirring constantly, cook until the onions are soft, about 3 minutes.
3. Remove from the heat, add cooked chicken and salt and pepper to taste and stir well. Set aside.
4. Melt 2 tablespoons butter or margarine in medium skillet over medium heat.
5. Add the eggs, sugar and 1 teaspoon ground cinnamon, and stir well.
6. Adding more butter or margarine, if needed to prevent sticking, stir constantly until eggs are softly scrambled eggs, about 5 minutes.
7. Add to chicken mixture and toss together to light.
8. Preheat oven to 350 ° F.
9. Melt ½ cup butter or margarine in small saucepan.
10. Brush bottom and sides of cake pan with melted butter or margarine.
11. Remove puff pastry sheets from package and unfold, keep covered with a clean, damp paper towel.
12. Buttered sheet in a Phyllo Center pie pan and press gently into the pan, leaving a generous overhang around the top edge.
13. Brush the first sheet with lots of melted butter or margarine.
14. Layer 5 more sheets of filo, brushing each with melted butter or margarine.
15. Fill crust with chicken mixture and cover with 3 layers of pastry, brushing each with butter or margarine.
16. Roll overhanging edges together and put inside of pie pan rim.
17. Brush the top and edges with the remaining melted butter or margarine.
18. Using fork, stabbing about 8 steam vents in top crust.
19. Bake in oven for approximately 20 minutes or until golden brown.
20. Remove from oven and sprinkle top with powdered sugar and cinnamon.

For 6 to 8.

Harira

Ingredients

• 4 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, pressed
• 1 tsp turmeric
• 1 teaspoon ginger, ground
• 1 teaspoon cumin, ground
• 3 cans (about 6 cups) chicken or vegetable broth
• 8 oz (1 ¼ cups) green lentils, washed
• 1 14-ounce can chopped tomatoes
• -Ounce can chickpeas January 1915, drained
• 3 tablespoons fresh cilantro, chopped
• 3 tablespoons fresh parsley, finely chopped
• Salt and freshly ground black pepper
• Lemon juice (Optional)

Procedure

1. In a large saucepan, heat half the oil. Add the onion and cook 10 minutes until soft.
2. Add the garlic, turmeric, ginger and cumin and cook a few minutes.
3. Stir the broth and add the lentils and tomatoes.
4. Bring to the boil market, cover and leave 20 minutes or until the lentils are tender.
5. Stir the chickpeas, remaining olive oil, cilantro, parsley, salt, pepper and lemon juice (if used) and still leaves 5 minutes.

Should be 8 to 10.

Sautéed Baby Carrots

Ingredients

• 1 pound baby carrots
• 3 tablespoons olive oil
• 1 clove garlic, crushed
• 1 teaspoon sugar
• Grated rind of 1 lemon
• Juice of ½ lemon
• Salt and freshly ground black pepper
• 2 tablespoons fresh mint, coarsely chopped
• Sprigs of mint, to garnish

Procedure

1. Heat the oil in a skillet large enough to hold the roots in a single layer.
2. Add the carrots and cook gently 15 minutes shaking frequently.
3. Add the garlic and cook 10 minutes more until the carrots are tender and spotted with brown.
4. Add the sugar and cook 2 minutes.
5. Stir the lemon zest and juice and season with salt and pepper.
6. Stir in the chopped mint and transfer to a serving dish.
7. Garnish with mint sprigs.

Serves 4.

Mealtime CUSTOMS

Moroccans eat their meals at low round tables, sitting on cushions on the floor. They eat with their hands instead of silver, using the thumb and first two fingers of their right hands. They also use pieces of bread to enjoy sauces and food to contribute to the mouth. Small warm, damp towels are circulated before the meal to ensure that everyone's hands are clean. Most meals consist of a main course, often a stew, a couscous dish, or a hearty soup. It is served with bread, salad, cold vegetables, rice or couscous on the side. A typical breakfast may include beyssara (dried beans cooked with cumin and paprika), beghrir (pancakes), and bread. Two breakfast favorites that also may sound exotic to Westerners are lambs and calves head 'feet.

Although Moroccans love sweets, they are usually saved for special occasions. With daily meals, the most common dessert is fresh fruit.

The sweet mint tea that accompanies every meal is served in a special way. It is brewed in a silver teapot and served in small glasses. If the tea is poured, the pot held high above the glasses the air to mix with the tea. Tea is not only but at home, but also in public places. In stores, dealers often offer tea to their customers.

Morocco is known for the wide range of delicious foods sold by the many street vendors. These include soup, shish kebab, roasted chickpeas, and salads. Both full meals and light snacks are sold. A favorite purchase is sugared donuts linked to a string to wear home.

Chickpeas, olives and feta salad

Ingredients for salad

• 2 cans (15-ounce each) chickpeas, drained and rinsed
• 5 ounces feta cheese, diced
• 8 ounces cherry or grape tomatoes
• 2 grams pitted black olives
• 4 tablespoons parsley
• Lettuce or other salad greens

Ingredients for dressing

• 5 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 clove garlic, crushed
• Salt, to taste

Procedure

1. Put the chickpeas in a bowl and add the diced feta cheese.
2. Cut the tomatoes in half, if necessary, to bite.
3. Add the tomatoes to the chickpeas and feta cheese mixture. Add the black olives, parsley and lettuce.
4. Combine dressing ingredients In a small bowl.
5. Pour over chickpea mixture, toss gently and allow to cool.
6. Serve chilled or at room temperature.

Serves 8.

Moroccan "String of Doughnuts"

Ingredients

• A box of donuts (subject to regular or "mini" format)
• Clean heavy string (such as kitchen twine)
• Large safety pin

Procedure

1. Cut several 2-foot strings.
2. Tie the safety pin at the end of the string.
3. Using the safety pin as a "Needle," the string running through the center hole of 3 or 4 donuts.
4. Remove the safety pin and tie together the ends of the string.
5. Repeat to make several strings of donuts share as a snack with friends.

Mhalbi

Ingredients

• ⅓ cup cornstarch
• 3 cups milk
• ¼ cup sugar
• 1 cinnamon stick
• ½ cup almonds, finely chopped
• 2 tablespoons flour Orange water (optional)

Procedure

1. In a small bowl, dilute the cornstarch with ½ cup of milk. Set aside.
2. In a heavy medium saucepan, bring remaining 2 ½ cups milk, sugar and cinnamon to a boil.
3. Joint the cornstarch mixture.
4. Whisk constantly until the mixture thickens, about 5 minutes.
5. Remove from the heat and remove the cinnamon stick.
6. Optional: stir in the orange flower water. Pour into bowls and let cool 5.
7. Sprinkle with chopped almonds. Serve chilled or at room temperature.

Serves 5.

Sweet carrot salad

Ingredients

• 4 to 6 sprigs fresh parsley
• ¼ teaspoon cinnamon, ground
• 1 ½ teaspoon sugar
• Juice of 2 oranges
• 1 ¾ pounds carrots, grated

Procedure

1. Mix the chopped parsley with the cinnamon, sugar and orange juice in a bowl.
2. Add the grated carrots and mix.
3. Taste and adjust the seasoning if necessary. Serve slightly chilled.

Should be 10 to 12.

DAIRY fresh milk consumption is considered low, but good reasons. As in other areas of North Africa and the Middle East, transport and storage facilities make it difficult to distribute perishable, like fresh milk.Whether the taste or necessity, leben is a popular drink. The buttermilk is similar, except that the natural milk butter churned in the first allowed to ferment in an earthenware jar. The low-fat leben is widely used particularly by lower income groups, cream and natural milk is sparingly used by upper classes. Served cool or slightly chilled, raipe is a sort of thickened milk dish eaten as a refreshment. The milk is then heated thickened with the addition of the pulverized powder of dried wild Moroccan artichoke hearts.

Bread and grains

Bread is the essence each meal. For the poorest of whole meal bread only, sometimes immersed in olive oil. The classic Moroccan bread is in the form of an absorbent, tough oval disks, made from a mixture of whole wheat and unbleached white flour and gently scented with anise.

Bread is much more than a meal accompaniment. Bread is respectfully viewed in a deep recognition of its ability to reduce hunger and as a gift from God. A piece of bread accidentally fall can be kissed and blessed when it is carefully retrieved. Broken pieces bread eating utensils as they become moist food scoop and enjoy tasty juices and sauces. Community bakers pride in the recognition of each family special symbol stamped their bread, for bread made with loving attention to private homes or toted on trays to bake in the communal ovens.

Moroccan diets may described as "classic antique Mediterranean" because grains and oils form the base. Wheat and barley are the main cereals and used for a variety of bread. European-type white bread is more popular.

After weaning of the child's main diet sweet tea and cereals in the form of rice, maize meal, bread and pasta.

Notwithstanding the importance of bread, no other food can compare the diversity of preparation and the importance of the legendary couscous. Of unquestioned Berber origin, the court may be incomparable under different names mentioned include infinite variety of ingredients and seasonings, and can be made from wheat, maize, barley, millet, green wheat, barley green shoots or shoots and even rice, tapioca, or breadcrumbs. Sexual orientation called by Moroccans, can also called sikuk, SKSU, utsu, ta'am, and even if kouski in Tunisia. The principle is the same. Dry grains are floury dribbled with water and rubbed into small pellets to form. These are carefully steamed with no cover over a perforated pot placed on a bubbling stew. The small granules swell with fluid and absorb some of the flavors of the broth. Often two steaming are required to get the right consistency of individual grains fluffy and tender. Often a light sprinkling oil or smen (as clarified butter) is added. Today, pre-cooked couscous accelerates catering. Couscous can be served on a large dish, with meat, vegetables, fruits, and spicy sauce on the grain accumulated basis. Or, as the Algerian or French versions, each part of the couscous can served on separate plates. Couscous can be savory or sweet, and is usually served as a lunch or dinner at the end of a diffa (banquet) solely for the purpose of achieving Shaban, overall rating.

Sweets and snacks
Many sweet pastries, chewy nougat-type candy, sweetened dried fruits, sweet and spicy couscous and baked sweet rolls available. But probably more sugar is consumed in endless cups sweetened heavily scented green tea with mint than in any other form.

The traditional dessert to end a meal is inevitably an array of available fresh fruits and nuts. Dried fruits can replace the fresh. Moroccans will probably enjoy their rich girlfriends pastries at the start of a special occasion like a wedding meal or circumcision, and especially during the month of Ramadan, where the meal after sunset is often started with sweet cakes called shebbakia mahalkra or hungry downed along with bowls of spicy soup harira.

BEVERAGES
Tiny glass decorated green tea served hot, sweet, and flavored with fresh mint are traditional Moroccan drink. Many glasses have enjoyed every day at any time. But also enjoyed coffee and helps many a Moroccan to start the day. Coffee is served black and sweet – It may also surprise of a mixture of sweet and peppery spices. Carbonated drinks are increasingly popular in popularity, but sweetened fruit drinks made from local products and some of the ground nuts are enjoyed as refresher courses: These are called Sharbat. leben Cool, similar to buttermilk, is also a frequent thirst quencher.

Street vendors sell plain water, fruit juices, and even Sharbat. Water is the usual meal accompanied Drink of the main dishes with green tea after meals. In rich homes, is not uncommon for a meal Drinking water lightly perfumed with subtle addition of orange water flower, petal syrup, or other aromatic concentrates increased.
The ban on alcoholic beverages stern of the vessel are held in different Islamic traditions degrees. There are no prohibitions in Jewish homes and many Jewish kitchens are known for their homemade wine and brandy made from old recipes and distilled from a wide variety with fresh fruit. Wine is part of Sabbath and Jewish festival tradition in homes.

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Sundaresh.S

best way to cook an artichoke?

I looked good eats, but I just want to steam and serve with butter and lemon, as my father did it! He even barbecued them! PLEASE HELP!

I've always cooked them in the microwave. I used a plastic bag, as you get to the supermarket with your loose fruit. Add a little water and tie a knot in the top of the bag to keep the steam in. Microwave for 6-9 minutes, depending on their size. I know someone who boiled them in water with olive oil and chopped garlic lotsa. It takes about 45 minutes. Delicious. Recently, someone told me about another way to cook artichokes. Get one of them can chicken or vegetable stock. Put a whole can in a pot and place on the stove (covered) for about 45 minutes. The vegetarian soup is really good …. have not tried the chicken. I also add chopped garlic to the broth sometimes. It's really good. Wish I knew how they BBQ!

Panini: Flat out great caution, it's hot. Bite through the crispy exterior and a gooey, steaming joy waits in a Panini. What is it? This is for you to decide. When it comes to making a panini, there are no boundaries, "said Theresa Morrison, co-owner of Max & Molly's Pizza, Pasta and Burgers in Rocky Mount.

How to make Italian Style Stuffed Artichokes

Long Stem Artichokes $19.95 Glorious, long-stemmed artichokes marinated in extra-virgin olive oil, and a special blend of spices. Imported from Italy, these huge globes are sure to be a hit with your guests or family. 18 oz.

Marinated Artichokes $14.5 An instant antipasto or salad star that puts Tuscany on your table.

Castelas Extra Virgin Olive Oil $36 Hints of fresh artichokes and almonds.

DEAN & DELUCA Cooking Spoon $7.5 14″ Cooking Spoon

Villa Reale Artichoke Pate $12 If you like artichokes, you will love this.

Garam Masala $4.5 A foundation of Indian cooking

Roasted Artichoke Cups $47.95 The Spring flavor of artichokes, sweet and slightly buttery, is one of nature’s delicacies. Hollowed out, stuffed with fresh spinach and creamy cheese, and roasted until crusty and brown, they ascend to a level that nature simply can’t match. An unsurpassed combination of richness and freshness. 12 total.

Vegetable Tart $54.95 A dish inspired by vegetable gardens throughout rural France. Stacked high with red and yellow peppers and rich artichokes, this rustic casserole is surrounded by layers of puff pastry and creamy gruyere cheese. Just heat and serve with your favorite Chardonnay. No passport required. Serves 6-8.