Wednesday, December 3, 2014

Lamb meatballs in fresh tomato sauce (kefta) recipe


The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try Lamb meatballs in fresh tomato sauce (kefta) recipe. Enjoy our collection of traditional Moroccan Food Recipes and learn how to make Lamb meatballs in fresh tomato sauce (kefta).

Served after the Moroccan fish with the other meat dishes, these lamb meatballs are cooked in a thick and aromatic tomato sauce and scattered with chopped parsley.

Serves 6
Preparation 15min
Cooking 45min
Skill level Easy

By
Yaffa Olenski

Ingredients

½ bunch coriander, chopped
½ bunch flat-leaf parsley, chopped, plus extra, to serve
600 g minced lamb
2 tsp ground cumin
2 tsp sweet paprika
80 ml (⅓ cup) olive oil
1 onion, finely chopped
1 kg tomatoes, peeled, seeded, chopped (see Note)
2 garlic cloves, chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Combine coriander, parsley, minced lamb and 1 tsp each cumin and paprika in a bowl. Season with salt and pepper. Roll into 24 x 4 cm meatballs and place on a tray lined with baking paper. Cover with plastic wrap and refrigerate for 1 hour.

Preheat oven to 200°C. Heat olive oil in a large ovenproof frying pan over medium heat. Working in batches, cook meatballs, turning, for 8 minutes or until browned all over. Remove from pan and set aside. Reduce heat to medium-low and add onion to pan. Cook, stirring occasionally, for 8 minutes or until very soft and golden. Add tomatoes, remaining cumin, paprika and garlic. Season and cook, stirring occasionally, for 10 minutes until thickened.

Return meatballs to the sauce. Transfer to the oven and bake for 15 minutes. Scatter with extra chopped parsley, to serve.

Note
• Peeling tomatoes: bring a large saucepan of water to the boil. Cut a small cross in the skin at the base of each tomato and then working in batches, blanch in boiling water for 20 seconds. Remove from water and refresh immediately in a bowl of iced water. Cool, then remove skins from tomatoes.

Photography Brett Stevens

As seen in Feast magazine, February 2014, Issue 28. For more recipes and articles, pick up a copy of this month's Feast magazine.
 

More Moroccan Food Recipes:

One pot Moroccan lamb with eggs recipe
Lamb tagine with couscous
Vegetable tagine with chickpeas recipe
Kefta tagine recipe
Slow cooked beef tagine recipe  
Aromatic lamb with dates recipe  
 

Tuesday, December 2, 2014

Moroccan Chickpea and Lentil Soup Recipe

 
The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try Moroccan Chickpea and Lentil Soup Recipe. Enjoy our collection of traditional Moroccan Food Recipes and learn how to make Moroccan Chickpea and Lentil Soup.

Ingredients - serves 6
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 2.5 cm fresh ginger, finely grated
  • 3 tsp ground coriander
  • 2 tsp ground cumin
  • 1/2 tsp chilli powder
  • 1/2 tsp saffron threads, soaked in 2 tbsp boiling water
  • 410 g can chopped tomatoes
  • 1 tbsp MAGGI Liquid Seasoning, prepared with 1 litre (34 fl oz / 4 cups) water
  • 250 grams red lentils, rinsed well
  • 1 Ltr water
  • 410 g can rinsed and drained chickpeas
  • 1/3 cup chopped fresh coriander
  • 1/3 cup chopped flat leaf parsley
  • low fat yoghurt, for serving
Preparation
  • Heat oil in a large, heavy based saucepan over medium heat. Add onion and cook, stirring occasionally for 5 minutes, or until soft.
  • Add garlic, ginger, coriander, cumin and chilli. Cook stirring for 1 minute.
  • Add saffron with soaking liquid, tomatoes, MAGGI Liquid Seasoning, lentils and water. Bring to the boil then simmer, uncovered, for 30 minutes.
  • Add chickpeas and cook a further 10 minutes.
  • Remove pan for the heat and stir in coriander and parsley. Serve with a dollop of yoghurt if desired.
More Moroccan Food Recipes:

Moroccan-Spiced Carrot Soup Recipe
Slow-Cooker Moroccan Lentil Soup Recipe
Moroccan Spiced Chickpea Soup Recipe
Carrots with cumin
Carrot, pistachio and feta salad
Carrot and chickpea stew

Monday, November 10, 2014

Chicken Tagine Recipe

 
The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try Chicken Tagine recipe. Enjoy our collection of traditional Moroccan Food Recipes and learn how to make Chicken Tagine.

Recipe courtesy of Melissa d'Arabian

SHOW: Ten Dollar Dinners
EPISODE: Dreamin' of Tagine

Total Time: 1 hr 15 min
Prep: 15 min
Cook: 1 hr

Yield: 4 servings
Level: Easy

Ingredients

2 pounds chicken thighs and drumsticks
Kosher salt and freshly ground black pepper
1 tablespoon butter
2 tablespoons olive oil
1 onion, chopped
1 tablespoon fresh ginger, minced
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
3 cloves garlic, pressed
1/4 cup wine
1/4 cup chicken broth
1 Confit lemon, chopped, recipe follows
1/2 cup gently crushed briny olives
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh cilantro
Couscous, for serving
Lemon Confit:
3 organic lemons, skin scrubbed well
Kosher salt
4 peppercorns
1/2 lemon, juiced

Directions

Pat the chicken dry, and season well with salt and pepper.

Heat the butter and olive oil in a Dutch oven over medium-high heat, and brown the chicken on all sides. Add the onion, ginger, turmeric, cinnamon, and cook until onion is translucent, about 3 minutes. Season with salt and pepper, and add the garlic and stir for a minute. Increase heat and deglaze with wine, stirring, and allowing it to bubble. Add the broth and bring to a boil. Lower the heat, and cover and simmer gently for 45 minutes, then remove the chicken and set aside.

To the sauce, add the lemon, olives, parsley, and cilantro and then return the chicken to the pot. Heat for 5 more minutes and serve over couscous.
Lemon Confit:

Place the lemons, 2 to 3 tablespoons salt, peppercorns, and lemon juice in a quart jar and cover with water. Store chilled for 3 weeks.

Recipe courtesy Melissa d'Arabian


More Moroccan Food Recipes:

One pot Moroccan lamb with eggs
Lamb tagine with couscous
Vegetable tagine with chickpeas recipe
Kefta tagine recipe
Slow cooked beef tagine recipe  
Aromatic lamb with dates recipe  
 

Friday, October 17, 2014

One pot Moroccan lamb with eggs recipe

 
The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try One pot Moroccan lamb with eggs recipe. Enjoy our collection of traditional Moroccan Food Recipes and learn how to make One pot Moroccan lamb with eggs.

Ingredients

1 onion
1x500g pack minced lamb
2tbsp olive oil
1 garlic clove, minced
1tbsp ginger, grated
1tsp ras el hanout (morocan spice mix)
1x400g tin chopped tomatoes
4 eggs
handful mint leaves, chopped
couscous, to serve

Grate half the onion and add to a bowl with the lamb. Season well and mix together. Use your hands to shape into 12 small balls, each about the size of a golf ball. Finely chop the remaining onion.

Heat the oil in a large, deep frying pan. Add the meatballs and cook for about 3 minutes on each side until golden all over. Then add the chopped onion, garlic and ginger to the pan and cook for a couple more minutes until softened.

Stir in the ras el hanout, then pour over the tomatoes and 200ml (7fl oz) water. Bring to the boil, then simmer for 20 minutes until the meatballs are cooked through.

Make 4 little hollows in the mixture and crack an egg into each one. Cover the pan with a lid or piece of tin foil and leave the eggs to poach for about 5 minutes, until the whites are cooked.

Scatter over the mint and serve with some crusty bread or couscous.

If serving vulnerable groups, elderly people, babies, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid.


From Tesco Real Food


More Moroccan Food Recipes:

Lamb tagine with couscous
Vegetable tagine with chickpeas recipe
Kefta tagine recipe
Slow cooked beef tagine recipe  
Aromatic lamb with dates recipe  
Chicken Tagine With Olives Recipe   

Wednesday, September 10, 2014

Lamb tagine with couscous recipe


The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try Lamb tagine with couscous recipe. Enjoy our collection of traditional Moroccan Food Recipes and learn how to make Lamb tagine with couscous.

Serves: 6
Takes: 25 mins to prepare and 1 hr 30 mins to cook
635 calories / serving

Ingredients

1tbsp olive oil
2 large onions, thinly sliced
1tbsp coriander seeds, crushed
1tbsp ground cumin
1kg (2lb) cubed lamb neck or shoulder
thumbnail-sized chunk of root ginger, finely chopped
3 garlic cloves, finely chopped
salt
pepper
1tbsp honey
1 large jar tomato passata
1 bunch fresh coriander leaves, chopped

For the mint couscous
300g (10oz) couscous
400ml (14fl oz) chicken stock
knob butter
1 pomegranate
1 bunch fresh mint, chopped

Preheat the oven to gas 4, 180°C, fan 170°C.

In a large heavy-bottomed casserole dish, heat the oil and lightly brown the onions, ginger and spices for 10 minutes. Add the remaining tagine ingredients, except the chopped coriander leaves, to the casserole, mix well and bring to the boil on the hob. (Don’t brown the lamb before adding to the casserole.)

Once boiling, cover the top with a piece of greaseproof paper and then with the casserole’s lid. Place in the preheated oven and cook for 1½ hours. At the end of this time, lower the oven to gas ¼, 110°C to keep the tagine warm.

Prepare the couscous: put it in a heatproof bowl and add the stock with the knob of butter. Stir well, cover with a sheet of greaseproof paper and set aside for 5 minutes.

Deseed the pomegranate, putting the seeds into a bowl together with any excess juice. Add these and the chopped mint to the couscous. Stir the chopped coriander into the lamb tagine and serve on top of the couscous.

*Inspired by Sian W. featured in the Realfood Cookbook 


More Moroccan Food Recipes:

Vegetable tagine with chickpeas recipe
Kefta tagine recipe
Slow cooked beef tagine recipe  
Aromatic lamb with dates recipe  
Chicken Tagine With Olives Recipe   
Slow-Cooker Moroccan Turkey Stew Recipe

Thursday, May 8, 2014

Vegetable tagine with chickpeas recipe


The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try Vegetable tagine with chickpeas  Recipe . Enjoy our collection of traditional Moroccan Food Recipes and learn how to make Vegetable tagine with chickpeas.

Recipe by Anna Gare from The Best In Australia

Anna's Best Mediterranean Peasant Dish ...

35 Ingredients
Serves 4

Ingredients

Chermoula marinade

1 roasted red pepper
3 cloves garlic
1 red chilli
4 cloves ground
3 tsp coriander seeds ground
3 tsp cumin seeds ground
1 tsp smoked paprika
¾ cup coriander (50gms)
¾ cup Italian parsley
10 mint leaves
Rind and flesh of 1 lemon (disregard pith)

Vegetables

8 baby shallots (or small baby onions)
400gms sweet potatoes
1 fennel, quartered
3 kipfler potatoes
1 red capsicum, cut into thick strips
3 baby eggplant, cut in half length ways
1 zucchini, cut into about 6
4 roma tomatoes, cut in half
1 cinnamon quill
1 bay leaf
2 cups vegetable stock
10 pitted prunes
1 cup chickpeas, cooked

Cous cous

2 cups of cous cous
Enough hot water to just cover cous cous
1 red onion, finely diced
2 cloves garlic, minced
3 tablespoon Oil
2 tablespoon preserved lemon, chopped
3 tablespoon flaked almonds
Salt and pepper
Handful of parsley
Handful of mint
Handful of coriander

Method

To make Chermoula:

1. Lightly roast coriander and cumin seeds in pan.
2. Grind roasted cumin, coriander and cloves in a mortar and pestle.
3. Put all chermoula ingredients into a blender and blend until smooth

For the Vegetables:

1. Coat shallots, sweet potatoes, fennel, capsicum, eggplant and zucchini in marinade mix and lightly fry in big heavy based saucepan or tagine.
2. Top with tomatoes, cinnamon, bay leaf, prunes and vegetable stock.
3. Cover and cook for about 1 hour until vegetables are just tender.
4. Add cooked chick peas and cook for a further ½ hour.
5. Serve with couscous and labneh (natural yogurt that has been suspended over a bowl and drained overnight).

Cous cous:

1. Put cous cous in bowl, cover with hot water, cover with plastic wrap and allow to sit for 5 minutes
2. Lightly fry onions and garlic until soft
3. Add almonds and preserved lemons and sauté for another minute
4. Fold into cooked cous cous and add freshly chopped herbs. Season and serve.
5. Microwave is ideal for reheating.


More Moroccan Food Recipes:

Kefta tagine recipe
Slow cooked beef tagine recipe
Aromatic lamb with dates recipe
Chicken Tagine With Olives Recipe 
Slow-Cooker Moroccan Turkey Stew Recipe
Lamb Tagine with Cinnamon-Scented Onions and Tomatoes Recipe

Saturday, May 3, 2014

Kefta tagine recipe


The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try Kefta tagine  Recipe . Enjoy our collection of traditional Moroccan Food Recipes and learn how to make Kefta tagine.

Ingredients

400g lean lamb mince
1 clove garlic, minced
½ inch piece of ginger, peeled and minced
1 onion, finely diced
1tsp ground cumin
2tsp ground coriander
½tsp ground cinnamon
1tbsp runny honey
200g canned chopped tomatoes
1tbsp sesame seeds
1tbsp parsley leaves, finely chopped
sprigs of parsley leaves, to garnish

Pre-heat the oven to 170°C.

Shape the lamb mince into small balls roughly 1 inch in diameter. Arrange on a lined baking tray, cover with clingfilm and chill until needed.

Heat the olive oil and sunflower oil together in a large casserole set over a medium heat. Sweat the onion, garlic and ginger with a little salt, stirring occasionally, until softened and starting to turn golden brown. Add the carrots and spices and stir well. Continue to cook for a few minutes until the spices start to release their aromas.

Add the lamb balls at this point, then cover the mixture with the chopped tomatoes, honey and enough stock to cover the surface. Stir well, then bring to the boil and cover with a lid. Finish cooking the tagine in the oven for 45 minutes until the sauce has thickened and the lamb balls are cooked. Remove from the oven when ready and stir through the chopped parsley.

Adjust the seasoning to taste, then spoon into a serving tagine. Garnish with the sesame seeds and a sprig of parsley before serving. 


Adopted from Tesco realfood

More Moroccan Food Recipes:


Slow cooked beef tagine recipe
Aromatic lamb with dates recipe
Chicken Tagine With Olives Recipe 
Slow-Cooker Moroccan Turkey Stew Recipe
Lamb Tagine with Cinnamon-Scented Onions and Tomatoes Recipe  

Lemony Moroccan-Style Chicken Kebabs Recipe
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