Tag Archives: paprika

Carrots with paprika and Capers

Serves 6

This is only one of the wide assortment of salads–think of them as Moroccan-style tapas-that open up a  meal. Like most Moroccan salads, this is best prepared a day ahead, and served at room temperature.

2 tablespoons olive oil
1 teaspoon sweet paprika
1/2 cup finely diced green onion
1 pound carrots, peeled and cut into slices 1/8-inch thick
3 garlic cloves, minced
1/4 cup water
2 tablespoons vinegar
1 to 2 tablespoons drained capers
1/2 teaspoon salt
Minced flat-leaf parsley, for garnish

In a medium skillet, stir oil and paprika over medium-high heat until paprika begins to foam. Add onion. Cook, stirring, until soft. Add carrots, garlic, and water. Cover and cook over medium-low until carrots are tender, 10 to 15 minutes. Add vinegar, capers, and salt. Cook, uncovered, until carrots are lightly caramelized, 8 to 10 minutes. Cool to room temperature, sprinkle with parsley, and serve.

From The Vegetarian Table: North Africa. Updated and copyrighted Kitty Morse 2008

Tagine of Fresh Vegetables

Serves 4

This gets its zing from lemon juice and preserved lemons. You can use any root vegetable.

2 tablespoons olive oil
2 medium onions, sliced
1/4 parsley leaves
1 cup vegetable or chicken broth
1 teaspoon paprika
2 teaspoons fresh lemon juice
1 1/2 pounds small potatoes, peeled and cut in  1/2
4 medium carrots, peeled, and cut in 1-inch chunks
1 cup pitted green olives, drained, and blanched 1 minute in boiling water
2 teaspoons diced preserved lemon rind
1 cup frozen peas
1/2 teaspoon salt
1 teaspoon pepper

In a heavy pan, heat the oil over medium heat.  Add the onion, and cook stirring occasionally until golden, 4 to 5 minutes. 

Meanwhile, in a blender or food processor combine parsley, lemon juice, 1/4 cup of broth, and paprika. Process until fairly smooth.

Add mixture to onions and stir to blend.  Add preserved lemon, potatoes, carrots, and remaining broth.  Reduce heat to simmer.  Cover and cook, stirring occasionally, until vegetables are tender.  Add olives, preserved lemon, peas, salt, and pepper.  Continue cooking, covered, until vegetables are heated through, 10 to 15 minutes.

Serve over cooked rice or couscous.

From The Vegetarian Table: North Africa. Updated and copyrighted Kitty Morse 2008

Kitty’s Eggplant Tagine

Serves 4

I love eggplant’s versatility. It is one of the most widely used vegetables in the Mediterranean. It is often a substitute for meat. You can fry it, grill it (I often broil eggplant slices and freeze them. They don’t loose their consistency when thawed) or make this mouth-watering Moroccan tagine for couscous . Serve it cold, and it becomes a salad! 

2 medium eggplants
2 tablespoons olive oil
1/2 large onion, finely diced
2 large tomatoes, peeled and cubed
1 teaspoon sweet paprika
1/2 teaspoon black pepper
1/8 teaspoon cinnamon
1/8 teaspoon turmeric
1/4 cup chopped cilantro

Salt to taste

Peel the eggplants and cut lengthwise into 1-inch thick wedges . Set aside.

In a medium saucepan, heat oil over medium-high heat, and cook onions until soft. Stir in half of the cubed tomatoes,  paprika, pepper, cinnamon, and turmeric. Reduce heat to medium. Cook, covered, until mixture thickens somewhat. Add eggplant, remaining tomato and 1/2 cup water. Simmer until eggplant is quite soft, 12 to 15 minutes. Season with salt. To serve, sprinkle with cilantro. Serve over rice or couscous.

From The Vegetable Table: North Africa. Copyright 1996. Chronicle Books