Tag Archives: cumin

Recipes from San Diego Living, SD Channel 6, Nov. 9th, 2015 TV appearance

November 9, 2015

 

From Mint Tea and Minarets: a Banquet of Moroccan Memories

(La Caravane, 2013)

Egg Tagine with Olives

Serves 4

2 tablespoons olive oil

2 medium onions, very finely diced

1 (14¼-ounce) can diced tomatoes, drained

½ teaspoon sugar

10 green or purple olives, rinsed, pitted, and coarsely chopped

2 garlic cloves, minced

1 bay leaf

8 eggs

1 tablespoon chopped cilantro

2 teaspoons ground cumin

1 tablespoon mashed preserved lemon pulp (optional)

Freshly ground pepper

Fresh cilantro leaves for garnish

BAGUETTE slices, for serving

 

In a tagine or medium skillet, heat olive oil over medium heat. Cook onions, stirring occasionally, until light brown, 8 to 10 minutes. Add tomatoes, sugar, olives, garlic, and bay leaf. Mash lightly with a fork. Reduce heat to low and simmer until tomatoes thicken somewhat, 15 to 20 minutes. Discard bay leaf. Set aside half of this mixture for garnish.

In a bowl, beat eggs, cilantro, cumin, preserved lemon pulp, and pepper. Add to tomato mixture. Cook, stirring gently, until eggs are not quite set. Garnish with the reserved tomato mixture and cilantro. Serve immediately with crusty bread.


 From Cooking at the Kasbah: Recipes from my Moroccan Kitchen (Chronicle Books, 1999)

now in its  tenth printing

Cassolita

Moroccan Squash with Caramelized Onions

(serves 4)

 

1 lb Mediterranean pumpkin or butternut squash

2 large onions, thinly sliced

1/4 C olive oil

2 tsp ground cinnamon

2 T sugar

Salt and pepper to taste

1/2 C raisins, plumped in warm water and drained

1/4 C slivered almonds, toasted

 

Place unpeeled squash in baking dish and bake at 350 degrees F until soft, about 1 hour. Let cool. Peel and cut into serving pieces and place in baking dish.

 

Cook the onions in the oil, with the cinnamon, sugar, salt, and pepper, until very soft, about 15 minutes. Add the raisins and cook 5 minutes longer. Spread the mixture over the squash, cover with foil, and return to the oven to heat for 20 minutes.

Encore fava beans!

A New Way to Cook with Fava Beans!

Leaves included!

Some of you may know of my taste for fresh fava beans, that most underrated bean, at least among US cooks. 

 Fava beans always come to mind at this time of the year, especially around Easter and Passover. Growing up in Morocco meant I got to participate in the rituals of Muslims, Christians, and Jews: That made for sampling a number of celebratory dishes, from Ramadan soup, to Hot Cross Buns, and my maternal great-grandmother’s Passover bean soup packed with fresh cilantro.

 My favorite way to savor favas is à la marocaine of course, cooked in olive oil, and flavored with cumin, paprika, and cilantro.  But I was thrilled to discover that fava leaves are also edible. This thanks to a vendor at the Vista farmer’s market, the one where you will find me every Saturday morning. Gladys, an expert in Asian cooking, told me she added fava leaves instead of pea shoots to her Chinese egg drop soup. So I rushed to the store, bought the makings for chicken broth, and added fava leaves and sesame oil:  I am here to tell you that this soup will become part of my repertoire .  

In the same spirit of experimentation, I too, decided to give a Moroccan classic a new twist by adding leaves and pods ( as long as they are young and tender). Shelling favas is somewhat time consuming, but you can do that a day or two ahead.  The leaves have only a very faint, grassy taste, so you can be generous when you add them to your dish.

Et voilà le résultat! Bon appétit!

 

Fava Beans, Leaves and Pods with chermoula spices

 serves 4

 2 tablespoons olive oil

2 teaspoons sweet paprika

2 teaspoons cumin

2 garlic cloves, minced

1 cup diced tomatoes

1 cup shelled fava beans

2 cups fava bean leaves (no stems)

4 or 5 small, slender pods, cut into 2-inch pieces

½ bunch cilantro tied with string

½ cup water

Salt and pepper

Juice of 1 lemon

Chopped cilantro, for garnish

 In a medium skillet, heat olive oil over medium heat. Add paprika, cumin, and garlic. Stir until spices start to bubble. Add tomatoes, shelled beans, leaves, pods, cilantro and water. Cover and cook for 10 to 15 minutes. Discard cilantro. Season with salt, pepper and lemon juice. Transfer to a bowl, and serve at room temperature. Sprinkle with chopped cilantro before serving.

copyright Kitty Morse 2011