Ingredients

Method

7 medium tomatoes
4 green peppers
1/4 bunch of fresh coriander
3 tablespoons olive oil
2 garlic clove, crushed
1 teaspoon paprika
1 teaspoon salt
½ teaspoon ground pepper
½ teaspoon ground cumin

1. Preheat the oven to 180c/350f Gas Mark 4
2. Roast the tomatoes and peppers in the oven, oven about 20 minutes or until the peppers skins are black and blistering
3. Put the peppers in plastic bag til cool enough to handle.
4. Remove skin and seeds. Peel the tomatoes and de-seed them
5. Heat the oil in a saucepan; add the tomatoes and garlic and leave to cook to a puree, for about 15 minutes. While cooking, mash the tomatoes with a wooden spoon
6. Cut the peppers’ flesh into small pieces and add to the tomato puree. Mix in well and then add the coriander, paprika, salt and pepper. Leave to cook for 20 minutes, stirring from time to time.
7. Halfway through the cooking, add the cumin.
8. Serve at room temperature.

Ingredients

Method

1 large potato
150g of feta cheese
150g of goat cheese
150g of halloumi cheese
150g of mozzarella cheese
¼ teaspoon of mint leaves
½ teaspoon of black pepper
Feuille de brick
1 egg

1. Peel the potatoes; cut into pieces, cook in salted water until
they are soft, drain.
2. Put them into a large bowl, mash the potatoes and add
the cheese, cut into small cubes.
3. Add fresh mint, black pepper and mix it all with your hands
till you obtain a homogeneous texture.
4. Cut each “feuille de brick” sheet in three strips, each 5 cm
(2 inches) wide. Keep one end of the strip straight and cut
the other end diagonally.
5. Spread one strip of “feuille de brick” on your working table.
6. Put a spoonfull of filling close to the straight end of the strip
and keep on folding in a triangular shape til the end of the strip to close the Briouat. Brush the end of the stripe with the egg and fold.
7. Deep fry in vegetable oil til golden or cook in the oven at 200 °C

Ingredients

Method

50g chickpeas
50g lentils
½ teaspoon bicarbonate of soda
50g plain flour
2 tablespoons of olive oil
75g butter
250g onions, diced
1 small celery head, peeled and diced
500g fresh tomato, chopped
70g tomato paste
Salt & pepper
1 good pinch of
Ras-el-hanout
(mix of Moroccan spices)
1 pinch of saffron strands
1 handfull of fresh coriander
50g vermicelli
2 eggs

1. The day before, soak the chickpeas and lentils separately in cold water with the bicarbonate of soda. Then on the day just rinse thoroughly and keep to one side.
2. Heat the oil and butter in a casserole; add the diced onion and celery and fry gently for 10 minutes.
3. Add the chickpeas and lentils, the chopped tomatoes and tomato paste.
4. Add salt, pepper and Ras-el-hanout to taste, cover with 2 litres of water and bring to the boil.
5. Add saffron and let it cook gently for an hour.
6. Mix the flour with cold water, add to the stockpot.
7. Cook for 10 minutes, finally add the chopped coriander and egg into the soup, stir it well.
8. The Harira must be smooth but not too thick

Harira is served hot. Some people serve it with fresh dates

Ingredients

Method

1 kg of aubergines
3 medium tomatoes
100 ml of olive oil
3 garlic cloves, crushed
2 tablespoons of chopped fresh parsley
2 tablespoons of chopped fresh coriander
1 teaspoon of salt
1 teaspoon of cumin
1 teaspoon of paprika

1. Pre-heat the oven to 200 °C and roast the aubergines cut in half
2. Put the tomatoes coated in half the olive oil in the other tray. Cook them at the same time as the aubergines
3. Remove the flesh with soup spoon, avoiding the grilled skin
4. Peel, de-seed and coarsely cut the tomatoes
5. Heat the remaining olive oil in a large pan
6. Add the garlic and tomatoes and cook for 10 mins, add the aubergine’s flesh, parsley, coriander and season to taste with salt and pepper.
7. Leave to cook for 20 mins stirring occasionally.
8. Add cumin and paprika, stir well and leave to cool

Ingredients

Method

3 pigeons
100g of butter
2 tablespoons vegetable oil
3 chopped onions
2 teaspoons grated fresh ginger
1 teaspoon salt
1 teaspoon white Ground pepper
1 teaspoon cinnamon powder
1g saffron
150g of roasted nibbed almonds
2 teaspoons chopped
Fresh coriander
1 teaspoon chopped parsley
50g sugar
5/6 feuille de brick
7 eggs

Garnish

1 tablespoon icing sugar
1 tablespoon cinnamon
Mint sprigs

1. In a large saucepan, heat the oil and butter, add the pigeons and onion, fry gently for about 15 minutes until softened and start colouring, add the salt, ginger, cinnamon, pepper, fresh coriander, parsley, lower the heat cover and leave to simmer slowly for 1 hour
2. Once cooked, remove the pigeons and leave them to cool, remove the pigeons’ flesh reserve, add the saffron and sugar and reduce the sauce til thick.
3. Break 6 eggs into a bowl and beat them thoroughly, then add them to the sauce stirring constantly until the eggs are scrambled and set
4. In the middle of the feuille de brick sheet put the stuffing (10 cm diameter, 1 cm high) top it with some pigeons flesh and nibbed almond, brush the edges with egg yolk
5. Fold the feuille de brick round the stuffing to form pie like shape and seal it with the egg
6. Cook in the oven at 180° til the Pastilla is crispy and golden.
On a serving dust icing sugar on surface of each Pastilla and make a pattern with the remaining cinnamon.
7. Decorate with a sprig of fresh mint.

Ingredients

Method

1.2kg of Lamb shoulder cut into pieces
300g of onions
1 tablespoon parsley
1 teaspoon coriander
1 Lemon confit
2 cloves of garlic
pinch of saffron
1 teaspoon cumin
1 teaspoon ginger
6g salt
1 teaspoon pepper
100g of olives.

Garnish

1 carrot
1 marrow
1 turnip
1 fennel
150g of green peas

1. Chop the onions, herbs, lemon confit and garlic.
2. Mix some of the spices with water and olive oil and marinate the meat.
3. Season the meat on all sides.
4. Heat the olive oil in a pan and brown the meat.
5. Add the chopped onions and let cool.
6. Add the herbs, garlic, lemon confit, rest of the spices and juices left from the marinade.
7. If needed add more water, cover and let cook slowly for 2 hours.
8. From time to time roll the meat in the sauce.
9. When the meat is coming off the bones, remove and cool down.
10. Check seasoning of the sauce, if needed reduce more.

For garnish

Clean and peel all the vegetables and cut in regular sizes

Ingredients

Method

5 medium tomatoes
1 onion minced
10 stalks of flat leaf parsley, minced
5 fresh coriander sprigs, minced
1 teaspoon of cumin
½ teaspoon of salt
1 teaspoon of paprika
2 garlic cloves, crushed
½ teaspoon of ground black pepper
0.5 ml olive oil

Meat

0.5g minced meat lamb
10 fresh flat-leaf parsley sprigs, minced
5 fresh flat-leaf coriander sprigs, minced
1 teaspoon of breadcrumbs
5 fresh mint leaves
½ teaspoon of cumin
½ teaspoon of salt
1 egg

Finishing

4 eggs
1 teaspoon of minced fresh mint
0.5 ml of olive oil

Tomato sauce:
1. In a large saucepan over low heat, heat the olive oil, add onions and garlic
2. Cook for about 5 mins, then add the peeled, de-seeded tomatoes and all the rest of the ingredients
3. Add a small glass of water
3. Cover and simmer for about 40–45 mins.

Kofta (meat):
1. In a large bowl combine all the ingredients; mix using your hands, until you obtain a homogeneous mixture.
2. Use teaspoons to form into small balls about ¾ inch in diameter.

Pre-heat the oven to 200 °C
1. In terracotta dish or a non-stick skillet, over medium-high heat, heat the olive oil and fry the meat balls until evenly brown, pour in the tomato sauce, break the egg over them, keeping the yolks whole.
2. Bake until the eggs are set and yolk somewhat runny, 8–10 min. Sprinkle with the fresh mint and serve immediately.

Make the Kofta mix the day before to allow the flavours to evolve.

Ingredients

Method

1.5 oven ready chickens cut into 4 pieces
1 teaspoon of salt
1 teaspoon of ground white pepper
1 teaspoon of ground ginger
125 purple or green olives
1 large lemon confit
2 tablespoons of olive oil
50g of butter
1 onion finely chopped
2 garlic cloves, crushed
Pinch of saffron strands
0.5 litre of water
2 tablespoons of chopped coriander
2 tablespoons of chopped parsley

1. Heat the oil and half the butter.
2. Roast the chicken with salt and pepper til golden.
3. Keep on the side.
4. Add the rest of the butter; add the onions and fry gently stirring frequently.
5. Add the garlic, ginger, saffron, salt, pepper and water; stir until all ingredients are well mixed.
6. Add the chicken and lemon confit.
7. Bring to the boil, add the coriander and parsley.
8. Lower the heat, cover the pan and cook slowly for about 45 minutes. 10 mins before the end add the olives.

Serve hot in terracotta Tajine.

Ingredients

Method

1.2kg of lamb shoulder, cut into pieces for stew
Salt and freshly grounded black pepper
4 tablespoons of vegetable oil
50g of butter
1 large onion, sliced
2 large garlic cloves, minced
1 teaspoon of ground ginger
Large pinch of saffron
1 teaspoon of honey
1 tablespoon of ground cinnamon
2 cups of pitted prunes
1 cup of toasted blanched almonds
1 teaspoon of sesame seeds
1 tablespoon of coriander
1 tablespoon of parsley

1. Season the lamb shoulder pieces with salt and pepper.
2. Heat the oil in a casserole or Tajine, over a medium heat
3. Brown the lamb on one side in batches if necessary and remove with a slotted spoon.
4. Add the butter, stir with a wooden spoon.
5. Add the onions to the pot and cook gently for 10 min stirring occasionally
6. Add the garlic and sauté until tender, and then add ginger, saffron, salt and the lamb.
7. Add water to covers the lamb. Bring to boil. Add coriander and parsley then lower the heat to a simmer.
8. Cover and cook until lamb is tender. After 45 min add honey, cinnamon, and prunes and cook 15-20 min more, stir. 
9. Add toasted almonds
Serve hot

Ingredients

Method

3 tablespoons olive oil
2 tablespoons couscous spices mix
1 medium onion chopped
1 brunch celery cut into cubes
¼ coriander fresh chopped
1 tin copped tomato
3 tablespoons tomato paste
1 carrot
2 courgettes
2 turnips
¼ of a savoury cabbage
700g lamb leg cut into 2 inches cubes or 4 chicken breast

Couscous grain

500g couscous
500ml water
1 teaspoon salt
100ml olive oil

1. In the stockpot of couscous steamer (lower part), heat the olive oil, adds the onions and cook for 5 minutes, add carrots, celery, chopped tomato and paste.
2. Season with salt and couscous spices, pour in 2 pints of water and bring to boil.
3. Lower the heat and cook for about 1 hour.
4. Then add the rest of the vegetables and cook for about 20 minutes.
5. Reheat the couscous grain in the steamer (upper part).
6. After the steaming of the couscous, add olive oil and the chopped coriander to the sauce.

Serving

1. In a deep plate pour a portion of couscous and then add the sauce to your taste
2. The night before marinate the lamb with ½ tablespoon of the couscous spice
3. And some chopped coriander and olive oil. Grill the skewers on the barbecue or grill and serve with the couscous

Couscouc grain method

1. Pour the dry couscous into a large bowl, with 20ml of the olive oil and salt
2. Pour in water, leave to soak for about 20 minutes stirring from time to time with your hands
3. Put it in the upper part of couscous steamer, cook for about 15 minutes from when steam begins to come up through the couscous
4. Tip the couscous into a bowl, allow to cool enough to handle, then sprinkle with 100 ml of water and the rest of the olive oil.
5. Reserve til needed.

Ingredients

Method

250g of fine semoulina
350g of bread flour
Pinch of salt
30g of fresh yeast
(or 7g of dry yeast)
1 litre of warm water
100g crushed roasted almonds
100g of honey
50g of butter
100ml of vegetable oil

1. Dissolve the yeast in the warm water
2. Sieve the flour and semolina and then mix with pinch of salt in large bowl
4. Add the water with yeast, mix with a mixer or stick blender for about 1 min.
5. Cover the bowl with a clean cloth and leave to stand for 90 min, until the dough is fluffy and the volume has doubled
6. Brush a heavy-based, non slick frying pan with vegetable oil and heat it on medium heat
7. Using a small ladle, stir the dough and pour some of it on the pan in the shape of 12cm diameter and 3mm thick and cook only on one side until the bottom side gets a light golden colour
8. The pancake will form plenty of little holes
9. Continue cooking the pancakes until the dough is finished

Serve the pancake cold or warm, with almonds,
warm honey and butter

Ingredients

Method

4 juicy seedless oranges
50g icing sugar
100ml orange-blossom water
1 tablespoon ground cinnamon
3 mint sprigs

1. Peel the oranges and remove the pith completely
2. Cut them into 5 mm thick slices
3. Arrange the orange slices on a large, round plate in a spiral shape, each slice slightly overlapping the previous one until the plate is covered completely
4. Sprinkle on the icing sugar and add the orange-blossom water
5. Before serving, sprinkle with ground cinnamon
6. Decorate the centre of the plate with sprigs of fresh mint