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brattylikestoeat · 3 months

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#msemmen #moroccan flatbread #moroccan food #Moroccan recipe #flatbread #tiktok #tiktok food #brattylikestoeat #food #foodlr #food blog #video #foodie #cooking stim #stim cooking #savory stim #yummy

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paulpingminho · 7 months

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#bakery #Moroccan food #pastries #cookies #Horno El-Haouta #Al-Haouta Oven #Chefchaouen #Morocco

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life-spire · 1 year

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@ Ekrulila

See more like this.

#table #table setting #dining #dining table #food #foods #celebrate #meal #coffee #moroccan #moroccan food #morocco #drink #drinks #bread #flat bread #li_fooddrinks

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najia-cooks · 6 months

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[ID: Small flatbreads stuffed with ground 'beef' and green olives; a plate of mlouwi and a Moroccan teaset are in the background. End ID]

بطبوط معمر بالكفتة / Batbout m'mr blkefta (Moroccan stuffed flatbreads with 'beef')

Batbout—also known as toghrift (تغريفت) or mkhamer (مخامر), based on the region—are Moroccan flatbreads which usually have an interior pocket. Large batbout are often served with grilled meats or to sop up juices from tajines, while smaller ones are stuffed with various fillings. Batbout are sometimes made thicker so that a pocket does not form, and then dipped in a honey-butter syrup like baghrir; some Moroccans reserve the term "mkhamer" for this preparation.

Batbout are eaten year-round, but are especially enjoyed during Ramadan as a side dish on the ftour (فطور; fast-breaking) table, where they are stuffed with ground beef, tuna, chicken, or cold cuts. You could also serve stuffed batbout as a main with a green salad or Moroccan cooked salad.

Recipe under the cut!

Patreon | Tip jar

Makes about 15 small flatbreads.

Ingredients:

For the flatbread:

1 cup (120g) bread flour

1 cup (165g) semolina flour

1/2 Tbsp active dry yeast

1 1/2 tsp kosher salt

1/2 tsp sugar

About 3/4 cups water

For the filling:

3/4 cup TVP (textured vegetable protein)

1/2 cup + 2 Tbsp water or vegetable stock

1 tsp soy sauce

1 tsp vegetarian beef stock from concentrate, or substitute more soy sauce

1 onion (yellow or red), minced or grated

3 cloves garlic, chopped

1 Tbsp tomato paste

1/2 small green bell pepper, minced

1/2 small red bell pepper, minced

Small bunch of green herbs (ربيع / rbi'): cilantro and/or parsley

2 tsp sweet paprika

1 tsp ground turmeric

1 tsp ground black pepper

1/2 tsp ground ginger

1/2 tsp ground cumin

Red chili powder or hot sauce, to taste

Squeeze of lemon juice (optional)

Olive oil, to fry

You may use your preferred ground beef substitute in place of the TVP; in this case, omit the water and stock concentrate.

Instructions:

For the flatbread:

1. Mix dry ingredients in a large bowl. Make a well in the flour and add in just enough water to make a smooth, slightly sticky dough. You may need more or less than 3/4 cup.

2. Once the dough comes together, knead it by hand for 10 minutes, or in a stand mixer with a hook attachment on medium-low for 7 minutes, until it is very smooth, soft, elastic, and tacky. Add additional water or flour as necessary.

3. Form the flatbreads. Larger flatbreads may be formed by breaking off a small handful of dough, rolling it in flour, and patting it flat until it forms a round about 1/4" thick. Small flatbreads are often made by rolling out the dough about 1/4" thick on a floured surface, then cutting circles of the desired size out with a cookie cutter or glass.

4. Set flatbreads aside in a single layer on a floured surface, cover, and allow to rest for one to two hours, until noticeably puffy.

5. Heat a large dry skillet on medium and add as many flatbreads as will fit. When they puff up slightly, flip each one to the other side. Continue to cook, turning over as necessary, until flatbreads have dark golden brown spots on each side. You may find that the flatbreads puffing up gives you room to add more to the skillet; continue in this way until all flatbreads are cooked.

Batbout breads may be kept at room temperature for a couple days at this stage, or frozen for use later.

For the filling:

1. Mix all ground spices in a small bowl. Hydrate TVP for about 10 minutes in hot water, stock concentrate, soy sauce, and a spoonful of the spice mixture.

2. Heat 3 Tbsp olive oil in a large pan on medium-high. Add TVP and spread it out in a single layer. Allow it to brown without agitating for a few minutes before stirring it, scraping the bottom of the pan. Repeat this process a few times, adding more oil as necessary, until the TVP is deeply golden brown on all sides. Remove TVP from the pan.

3. Heat another 2 Tbsp of olive oil and fry onion for a couple minutes until softening. Add bell peppers and spices and fry for another couple minutes until spices are fragrant.

4. Add tomato paste and stir to combine. Add olives and herbs and mix. Return TVP to pan and mix to combine. Remove from heat. Add hot sauce and lemon juice, as desired.

To serve:

1. Cut a slit in the side of each flatbread with a small, sharp knife. Stuff with hot filling and set aside. Serve warm.

#Moroccan #cooking #vegan recipes #Moroccan food #TVP #green bell pepper #red bell pepper

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rapha-reads · 6 months

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So I was on the phone with my sisters and my father and I started getting out vegetables and meat to cook dinner and my Baba said "you're not going to make a tajine now?" (it was around 10.30pm). And I said "it's alright, it's not gonna take too long, I'm just throwing everything into the pan and letting it cook". And my Baba went full offended gasping "oh hell no, if you're going to make a tajine you're going to make it right and that takes at least 45 minutes!". So I said "uuuh, tell me again how it's made, because I think I'm missing something?..."

Turns out I've been making my tajines wrong all along, but now I know how to make them right, so I'll share with you.

Moroccan tajine (for 1 person) :

- onion and garlic to taste

- meat to taste (preferably lamb)

- 2 carrots

- 1 courgette (or half if it's a big one)

- 2 potatoes

- spices

To start:

Cut the onion in thin slices and the garlic roughly. Put them in the saucepan with a bit of water, just enough to cover them but not drown them.

Let them simmer for around 15 minutes, until the onion is melted.

In the meantime get the rest of your vegetables ready.

Once you deem the onion sufficiently translucid, add your meat (sorry, I don't know the timing for vegetarian equivalent meat).

At this point, add your spices. I personally put the classics, salt, pepper and cumin (cumin is very important), and then I add paprika, ginger and rosemary.

Let the meat cook for another 15 minutes or so and add the carrots. Carrots take a long time to cook so you add them before the rest.

Wait for another 20-25 minutes, cooking on slow burn and checking regularly the water. You don't want your sauce to evaporate. The water you add if necessary must be heated.

You can add the rest of your vegetables after 20 minutes, when the carrots are already starting to cook well.

And now you let it all cook gently and slowly until the vegetables are ready. Don't eat immediately, it's very hot! A traditional Moroccan tajine is usually cooked in a clay dish like this, so it's dangerously hot.

And that's it! Quite simple in the end, but it does take a hot minute.

#recipes #moroccan food #morocco #tajine #tajine marocain #recette #food #maroc #rapha talks #cooking

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video-recipes · 8 months

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Moroccan English Fry-Up — laurakersev

#i saved so many of these. she’s a genius #moroccan #english #fusion #moroccan food #breakfast #inspo

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ronniefein · 8 months

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Israeli Couscous with Seven Vegetables

Follow me on Instagram @RonnieVFein

It isn’t my Ashkenazi family tradition, but among North African Jews, and particularly Moroccan Jews, there’s a fabulous dish served on Rosh Hashanah: Couscous with Seven Vegetables.

I’ve cooked versions of this dish several times mostly because it sounded so delicious and also because I am always on the lookout for a good, festive and filling vegetarian entree.

This one satisfies in every way possible.

This is the recipe we like best: I used Israeli couscous rather than the traditional tiny grains of Moroccan couscous because my family likes it better. Also, I used Harissa paste (because I always have some) but you can substitute red pepper flakes or a pinch or two of cayenne pepper (or leave it out if you don’t want any pepper). My husband said he would like more raisins. Up to you…..

ISRAELI COUSCOUS WITH SEVEN VEGETABLES

2 tablespoons olive oil

1 large onion (preferably a sweet variety such as Vidalia), sliced

1 teaspoon finely chopped fresh ginger

1 clove garlic, finely chopped

4 carrots, peeled and cut into 1/2-inch slices

2 medium tomatoes, cut into chunks

1 parsnip, peeled and cut in 1/2-inch slices

1 cup cut up bite sized butternut squash

1/2 teaspoon harissa paste

1/2 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

2-1/2 cups vegetable stock

1/2 large red bell pepper, cut into bite sized chunks

1 small zucchini, cut into bite sized chunks

1 cup raisins

1 cup canned chickpeas, rinsed and drained

Salt to taste

1-1/2 cups Israeli couscous

Heat the olive oil in saucepan over medium heat. Add the onion and cook, stirring often, for about 5-6 minutes or until softened and beginning to brown. Add the ginger and garlic and cook for 1-2 minutes. Add the carrots, tomatoes, parsnip and squash and stir the ingredients. Stir in the harissa, turmeric and cinnamon. Add the stock, bring to a boil, reduce the heat to medium low and cook for about 15 minutes. Add the bell pepper, zucchini, raisins and chickpeas. Cook for about 10 minutes more, or until vegetables are tender. Add salt to taste. Cook the couscous according to the manufacturer’s directions. Spoon the couscous on large serving platter. Spoon the vegetables and pan fluids over the couscous.

Makes 4 dinner servings, 8 side dish ervings

#israeli couscous with 7 vegetables #couscous with vegetables #chick peas #rosh hashanah #rosh hashanah 2023 #Israeli couscous #vegetarian entree #North African food #Moroccan food #Jewish holidays #vegetable stew

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hungry-tummy · 2 years

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| Lamb & Date Tajine | Recipe in Caption

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culinaryplating · 8 months

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#food #culinary plating #mergez #moroccan food #moroccan sausage

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karim7sblog · 1 year

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10 Must-See Destinations in Morocco That Will Leave You Spellbound

culture

Morocco is a North African country that is rich in history, culture, and natural beauty. From the bustling city of Marrakech to the peaceful town of Chefchaouen, Morocco has a lot to offer to travelers who are seeking unique experiences.

Marrakech

Marrakech is a vibrant city that is known for its bustling markets, traditional architecture, and historic landmarks. One of the must-see landmarks in Marrakech is the Jemaa el-Fnaa square, which is home to snake charmers, street performers, and delicious street food. Other must-see landmarks include the Koutoubia Mosque, Bahia Palace, and the Saadian Tombs.

Casablanca

Casablanca is the economic capital of Morocco and home to the largest mosque in Africa, the Hassan II Mosque. The mosque is a stunning structure that showcases intricate Moroccan architecture and offers a breathtaking ocean view. Other notable landmarks in Casablanca include the Rick's Cafe and the Royal Palace of Casablanca.

Fes

Fes is a city that is steeped in history and culture. The city is home to the oldest university in the world, the University of Al Quaraouiyine, which dates back to the 9th century. Fes is also famous for its traditional tanneries, which have been producing leather goods for centuries. Other must-see landmarks include the Bou Inania Madrasa, the Dar Batha Museum, and the Royal Palace of Fes.

Chefchaouen

Chefchaouen is a small town that is located in the Rif Mountains. The town is known for its blue-painted buildings and peaceful atmosphere. Chefchaouen is a great place to relax and enjoy the scenic views of the surrounding mountains. Other notable landmarks include the Kasbah Museum and the Ras Elma River.

Essaouira

Essaouira is a coastal city that is known for its relaxed atmosphere and beautiful beaches. The city is also famous for its historic fortifications and traditional fishing port. Other must-see landmarks include the Skala de la Ville, the Essaouira Citadel, and the Sidi Mohammed Ben Abdallah Museum.

Rabat

Rabat is the capital city of Morocco and home to the Mausoleum of Mohammed V, which is a stunning example of Moroccan architecture. The city is also home to the Hassan Tower, which is an incomplete mosque that dates back to the 12th century. Other notable landmarks include the Royal Palace of Rabat and the Chellah Necropolis.

Atlas Mountains

The Atlas Mountains are a stunning range that spans across Morocco, Algeria, and Tunisia. The mountains are home to traditional Berber villages and breathtaking landscapes. A trek through the Atlas Mountains is a must-do activity for any adventurous traveler.

Sahara Desert

The Sahara Desert is the largest hot desert in the world and covers most of North Africa. The desert is a magical place with towering sand dunes and clear night skies. A camel trek through the desert is an experience that you will never forget.

Ouarzazate

Ouarzazate is a city that is located in the middle of the desert and is known as the gateway to the Sahara. The city is home to the Kasbah of Taourirt, which is a stunning example of Moroccan architecture. Ouarzazate is also a popular filming location for Hollywood movies and TV shows.

Agadir

Agadir is a coastal city that is known for its beautiful beaches and relaxed atmosphere. The city is a popular tourist destination and offers a range of activities, including surfing, golfing, and hiking in the nearby hills.

In conclusion, Morocco is a country that is full of unique experiences for travelers. From the vibrant city of Marrakech to the peaceful town of Chefchaouen, and from the stunning Atlas Mountains to the magical Sahara Desert, there is something for everyone in Morocco. The country is rich in history, culture, and natural beauty, and a visit to any of these ten must-see destinations is sure to leave you spellbound. Whether you are seeking adventure, relaxation, or simply a chance to explore a new culture, Morocco is a destination that should be on your travel bucket list.