Recipes

Chermoula

1 bunch parsley
1 bunch coriander
2 tsp crushed garlic
1 tblsp cumin
1 tblsp paprika
1 tsp ginger
1 tsp tumeric
1 tsp dried chilli (optional)
½ cup olive oil
salt & pepper to taste.

Chop coriander and parsley finely and add together in a bowl.
Add olive oil, crushed garlic, salt, black pepper, cumin, paprika, chilli (optional), ginger and tumeric.
Mix all ingredients together with the oil. Wait 5 minutes to settle. Place in an airtight container in refrigerator. May keep for a week.
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Serve with salad and lemon wedges.
Moroccan Salad
Place lettuce leaves, cherry tomatoes, finely chopped cucumber, sliced red onion and char-grilled red capsicum in a bowl.

Mix olive oil, lemon juice, salt, pepper, cumin, crushed garlic and finely chopped parsley in a bowl. Pour dressing over salad.
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Tagine of Kofta

1 kg premium minced beef
2 onions
¼ bunch parsley
1 tsp crushed garlic
1 tsp cumin, 1 tsp ginger
1 tsp paprika
1 tsp tumeric
1 tsp dried chilli (optional)
¼ cup olive oil
1 tin whole peeled tomatoes (400 gms) or 2 tblsp tomato paste
Salt & pepper
Accompanying vegetables to your liking.

Spread meat around a bowl ready to absorb the spices. Add salt, pepper, sweet paprika, dried chilli and a mixture of minced onions, blended with water and olive oil.

Mix all ingredients together forming a meatloaf shape in the bowl. Rest the meat and spices for a minimum of 60 minutes.

In a tagine, add olive oil, the remaining onions (finely chopped), tumeric, salt, cumin, ginger, crushed garlic and parsley. Mix together and put on a medium heat. Meanwhile, begin rolling meatballs from the meatloaf mixture.

Move the cooked onions to one side of the tagine to make room for the meatballs. Put the onions over the meatballs, cover the tagine and cook on a reduced heat.

Once meatballs are cooked, add mushrooms, capsicums and tomatoes (or any three vegetables to your liking) and cover the tagine for 10 minutes.

Sprinkle chopped parsley as a garnish before serving.
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Harrira (Moroccan Traditional Soup)

1 back strip of lamb
½ bunch parsley
2 onions
¼ bunch celery
2 tsp turmeric
2 tins chickpeas (400 gms)
1 tin lentils (400 gms)
1 small handful spaghetti
2 jars whole peeled tomatoes (400 gms)
2 eggs, 2 tblsp plain flour
2 tblsp olive oil, 2 tblsp tomato paste
1 ltr chicken stock
1 ½ ltrs water
salt & pepper to taste.

Chop celery, onions and parsley finely and place in a large saucepan or pot. Dice meat into small pieces and add to the pot. Add salt, pepper, ginger, tumeric and olive oil and mix well.

Place the pot on a high heat and continue to stir to seal the flavours into the meat. As the meat begins to cook, turn the heat down to low and cover for 5 minutes.

After 5 minutes, add chicken stock and bring to boil. Add 1 ½ litres boiling water to the stock and reduce heat for 15-20 minutes.

After 15-20 minutes, add pureed tomatoes, spaghetti (or rice), chickpeas and lentils. Cover and cook a further 10-15 minutes.

At the end of the cooking process, thicken soup by mixing plain flour to water and stir it into the soup. Finally, beat 2 eggs and stir the egg mixture into the soup slowly.