The First Course:
Audra made a flavorful carrot soup.
From The Bon Appétit Test Kitchen via Epicurious Ingredients
- 2 tablespoons (1/4 stick) butter
- 1 cup chopped white onion
- 1 pound large carrots, peeled, cut into 1/2-inch dice (about 2 2/3 cups)
- 2 1/2 cups low-salt chicken broth
- 1 1/2 teaspoons cumin seeds (Note: I used ground and added to the mrouzia mixture)
- 1 tablespoon honey
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon ground allspice (Note: added to the mrouzia mixture)
- 1/2 cup plain yogurt, stirred to loosen
- I added a Mrouzia spice mixture to the soup - about 1 tsp of each. The ones I used are in bold. Tumermeric, cinnamon, ginger, fennel, anise seed, cardamon, galangal, star anise, cayenne, garlic, nigella, paprika, rosebuds, salt, ajwan seeds, lavender blossoms, and mace.
- Melt butter in large saucepan over medium-high heat. Add onion; sauté 2 minutes. Mix in carrots. Add broth; bring to boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.
- Stir cumin seeds in small skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind in spice mill. (Note - I didn't do this step)
- Remove soup from heat. Puree in batches in blender until smooth. Return to same pan. Whisk in honey, lemon juice, and allspice (mrouzia mixture). Season with salt and pepper.
- Ladle soup into bowls. Drizzle yogurt over; sprinkle generously with cumin. (Note: Didn't add yogurt or extra cumin)
Kim made olive bread and an eggplant salad/spread that we served on the bread.
from Food & Wine March 2005
recipe by Anissa Helou
Moroccan Olive Bread
1 1/2 teaspoons active dry yeast
1 cup tepid water
2 1/2 cups all-purpose flour, plus more for kneading
1/2 teaspoon salt
1/2 teaspoon anise seeds
6 pitted black or green olives, sliced crosswise
1. In a small bowl, mix the yeast with 1/4 cup of the water and let stand for 5 minutes. Sift the 2 1/2 cups of flour into a medium bowl. Stir in the salt and anise. With a wooden spoon, stir in the yeast and the remaining 3/4 cup of water until a raggy dough forms.
2. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 5 minutes. With lightly floured hands, shape the dough into a ball, then flatten it into a 7-inch disk. Press the olives into the top of the loaf. Set the bread on a lightly floured baking sheet and let rise in a warm place for 1 1/2 hours, or until doubled in volume.
3. Preheat the oven to 400°. Bake the bread for about 45 minutes, or until it sounds hollow when tapped on the bottom. Transfer the bread to a rack and let cool slightly before serving.
MAKE AHEAD The bread can be frozen for up to 1 month. Thaw the loaf before reheating it in a 350° oven.
Like many Moroccan salads, this super-silky and intensely flavored version of ratatouille is made from spiced or sweetened cooked vegetables that are mashed rather than cut into pieces. Like Italian antipasti, Moroccan salads are often served as an appetizer.
MAKE AHEAD The bread can be frozen for up to 1 month. Thaw the loaf before reheating it in a 350° oven.
from Food & Wine March 2005
recipe by Anissa Helou
Garlicky Eggplant Salad with Tomato Sauce
Like many Moroccan salads, this super-silky and intensely flavored version of ratatouille is made from spiced or sweetened cooked vegetables that are mashed rather than cut into pieces. Like Italian antipasti, Moroccan salads are often served as an appetizer.
2 pounds small eggplants—peeled, quartered lengthwise, then halved crosswise
6 medium garlic cloves, halved
2 tablespoons extra-virgin olive oil
One 28-ounce can peeled Italian plum tomatoes, coarsely chopped, juices reserved
1/2 cup coarsely chopped cilantro
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/8 teaspoon crushed red pepper
2 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper
2. Meanwhile, in a large, deep skillet, heat the olive oil. Add the chopped tomatoes and their juices along with the cilantro, cumin, paprika and crushed red pepper and cook over moderately high heat, stirring occasionally, until thickened, about 15 minutes.
Individual B'stillas (Moroccan Chicken and Almond Pies)
Gourmet | August 1994
Yield: Makes 9 b'stillas, to serve 6 with second helpings
ingredients
For the almond sugar:
1/2 cup blanched whole almonds, toasted and cooled
3 tablespoons granulated sugar
1 teaspoon cinnamon
For the chicken filling:
1/4 teaspoon saffron threads, crumbled
2 tablespoons hot water
1 medium onion, chopped (about 1 1/4 cups)
2 garlic cloves, cut into thin strips
1 1/2 sticks (3/4 cup) unsalted butter
3/4 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
2 teaspoons ras el hanout
2 pounds boneless, skinless chicken breast
1 1/2 cups low-salt chicken broth
3 large eggs, beaten lightly
1/4 cup plus 2 tablespoons chopped fresh parsley leaves
3 tablespoons chopped fresh coriander
1 1/2 tablespoons fresh lemon juice, or to taste
18 sheets (about 1 1/2 packages) phyllo (preferably Number 4 ultra-thin)
confectioners' sugar and cinnamon for sprinkling
For the ras el hanout: (moroccan spice blend)
1/2 teaspoon aniseed
1 teaspoon fennel seeds
8 whole allspice berries
seeds from 8 cardamom pods
8 whole cloves
15 whole black peppercorns
1 stick cinnamon, broken in half
1 tablespoon sesame seeds
1 teaspoon coriander seeds
1/2 teaspoon cuminseed
a pinch dried red pepper flakes
a pinch ground mace
1 tablespoon ground ginger
1 teaspoon freshly ground nutmeg
preparation
To make the almond sugar:
In a food processor grind fine almonds, granulated sugar, and cinnamon. Almond sugar may be made 1 day ahead and kept covered in a cool dark place.
To make the filling:
In a small bowl combine saffron with hot water and let stand 10 minutes.
In a heavy 4-quart kettle sauté onion and garlic in 3 tablespoons butter over moderately high heat, stirring occasionally, until onion is golden, about 4 minutes. Reduce heat to moderate and add ginger, ras el hanout, and pepper. Cook mixture, stirring, 3 minutes.
Add chicken, broth, and saffron mixture and simmer, covered, turning the chicken once, until chicken is very tender and cooked through, around 15minutes for breast only. Let chicken stand in cooking liquid off heat 30 minutes. Transfer chicken to a plate, reserving cooking liquid and solids, and, when cool enough to handle, shred chicken.
Measure reserved cooking liquid and solids and if necessary boil, stirring occasionally, until reduced to about 1 3/4 cups. Reduce heat to moderate and add eggs in a stream, whisking. Cook mixture, stirring, until eggs are set, about 3 minutes. Remove kettle from heat and pour egg mixture into a coarse sieve set over a bowl. Let mixture drain undisturbed 10 minutes before discarding liquid. Transfer egg mixture to a bowl. Stir in chicken, parsley, coriander, lemon juice, and salt and pepper to taste and chill. Filling may be made 1 day ahead and kept chilled, covered.
Preheat oven to 425°F. and butter 2 large shallow baking pans.
In a small saucepan melt remaining 9 tablespoons butter and keep warm but not hot.
(I made one large bstilla so I used whole sheets of phyllo instead of half-sheets and i did not roll the sheets after adding filling.)
Cut phyllo sheets in half lengthwise and stack between 2 sheets wax paper. Cover wax paper sheets with a kitchen towel. On a work surface arrange a half sheet of phyllo with short side facing you and brush with melted butter. On this, layer and brush 3 more half sheets of phyllo in the same manner.
Sprinkle 1 tablespoon almond sugar on short side of phyllo nearest you to cover about 2 1/2-by 4-inch area, leaving a 1-inch border on 3 edges. Put 1/3 cup chicken mixture over almond sugar and spread out slightly. Top chicken mixture with 1 more tablespoon almond sugar and roll up filling in phyllo, folding in sides after first roll. Transfer b'stilla immediately.
Form 8 more b'stillas in the same manner with remaining phyllo, butter, almond sugar, and chicken mixture, chilling each b'stilla as it is made. B'stillas may be prepared up to this point 4 hours ahead and kept chilled, covered lightly with plastic wrap once cold.
Bake chilled b'stillas in oven until tops and ends are puffed and browned, 15 to 20 minutes. Cool b'stillas slightly on a rack. Sprinkle b'stillas with confectioners' sugar and cinnamon and serve warm.
To make the ras el hanout:
In a spice grinder or cleaned coffee grinder grind fine aniseed, fennel seeds, allspice berries, cardamom seeds, cloves, peppercorns, cinnamon stick, sesame seeds, coriander seeds, cuminseed, and red pepper flakes, In a small bowl stir together ground spice mixture, mace, ginger, and nutmeg until combine well. Ras el hanout may be stored in a tightly closed jar in a cool dark place up to 6 months. Makes about 1/4 cup.
The recipe is at Epicurious: Individual B'stillas Moroccan Chicken and Almond Pies
I (Rebecca) made a Kefta Meatball Tagine in Tomato Sauce served over hand-rolled couscous which Kim, Lauren and Rebecca made just before supper club started.
The Kefta Meatball Tagine recipe was from the book Morocco by Jeff Koehler.
Make the sauce - (note: I would just use tomato puree next time). In a food processor, pulse to puree the tomatoes and their juices. In a tagine or a large, heavy skillet, add the olive oil and tomatoes, season with salt and cook over medium-low until the sauce is a deep red and thicker, about 15 minutes. Stir in the remaining garlic, spices and herbs.
Cook the meatballs - Gently set the meatballs in the sauce. Cook uncovered for 5 minutes, gently turning the meatballs with a pair of spoons. Dribble in 1/4 cup water, loosely cover and cook over low heat for 40 minutes. The tomato sauce should be a little loose. Add water as necessary or remove the lid to evaporate liquid and thicken the sauce.
Serve immediately.
Strain out the larger pellets and continue to swirl the remaining flour while sprinkling water until most of the flour has turned into pellets.
Toss the pellets with a tablespoon of water until it's absorbed and then place them inside a cheesecloth-lined steamer basket over boiling water mixed with a dash of salt, a cinnamon stick and 2 bay leaves. If your steamer basket is not tightly fitting, wrap foil around the edges of the pan to tighten the fit.
Steam the couscous for 20 minutes. Pour the couscous out onto a sheet pan. Fluff the couscous with a fork, breaking up any larger clumps. While raking your fingers through the couscous, gradually add 1/2 cup of cool water mixed with 1/4 tsp. of sea salt into the couscous until the water is completely absorbed. Repeat this process with 2 Tbsp. of olive oil and then another 1/2 cup of salted water.
Re-steam the couscous for another 20 minutes, being sure to check the water level in the steamer first.
Pour the couscous out onto the sheet tray again and fluff with a fork or your fingers. If desired, the couscous can be held at this point and re-steamed just before serving. If necessary, moisten with another little bit of water or some chicken broth. Allow the couscous to sit, covered, for about 10 minutes.
I (Rebecca) also made iced Moroccan Mint Tea to go with the meal. Moroccan mint tea is usually abundantly sweetened with sugar. I chose to make it a little lighter by sweetening it subtly with agave nectar.
Heat water to just below a boil. Remove from heat and add mint tea leaves and steep for 4 minutes. Strain the leaves out of the tea and stir in agave nectar. Allow to cool and then serve over ice.
Creamy Rice Pudding infused with Orange Blossom Water & Cardamom
1 cup Basmati Rice, Cooked
2 cups Whole Milk
1/2 cup Heavy Cream
1/4 cup Sugar
1/4 teaspoon Ground Cardamom
1 teaspoon Orange Flower Water
1 handful Toasted & Chopped Pistachios
1. Please Note: I found that cooked basmati rice makes the process much easier & the process is much quicker. In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins comes to boil.
2. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
3. Increase the heat to medium, add the heavy cream, sugar, orange blossom water and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes.
4. Once the mixture just begins to thicken, remove from the heat and transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the rice pudding.
5. Serve chilled with the toasted pistachis topping. I used my Turkish Chai glasses to serve the rice pudding which I bought from the Grand Bazaar in Istanbul.
Fakkas: Morroccan Biscotti
3 3/4 cups all purpose flour, sifted
1 1/2 tsp baking powder
1 tsp salt
1 1/2 cups sugar
3/4 cup rough chopped marcona almonds
3/4 cup rough choppeddried cranberries
3/4 cup rough chopped dried turkish apricots
1 tsp vanilla
2 tbs olive oil
2 tsp orange blossom water
3/4 cup melted butter
4 eggs
1 - 2 large egg yolks beaten
Preheat the oven to 350 degrees.
Sift together flour, baking powder, salt and sugar. Mix in almonds and dried fruit.
In another bowl whisk together the olive oil, butter and whole eggs. Add to dry ingredients until a dry dough forms. Roll into 2 inch logs and flatten into an oval shape. Brush the tops with a beaten egg yolk. Place onto a sheet try with a non stick mat or parchment paper and bake for 20-25 minutes.
Remove from oven and cool slightly. Slice on the bias into 1 inch slices. Place slices on a baking rack on a baking sheet and return to the oven and bake form about another 20 minutes until crisp.
Almond Pastries in Honey Syrup Recipe
1/2 pound clear honey
1/2 cup cold water
1 cup ground almonds plus more for sprinkling
1 cup ground pistachios plus more for sprinkling
1/2 to 2/3 cup superfine sugar
1 teaspoon ground cinnamon (optional)
2 tablespoons orange blossom water
14 sheets phyllo
5 tablespoons (1/3 cup) unsalted butter, melted
1. Bring the honey and water to a boil in a small saucepan and simmer for half a minute. Remove from the heat and let the syrup cool.
2. Mix the ground almonds and pistachios with the sugar, cinnamon, and orange-blossom water in a bowl.
3. Preheat the oven to 300°F (150°C). Open the package of phyllo only when you are ready to make the pastries. Keep the sheets of phyllo covered.
4. Place 2 to 2 1/2 tablespoons of the almond filling in a line 3/4 inch from one of the short ends of the phyllo rectangle. Extend the filling to within 3/4 inch of both of the long sides. Roll the sheet up loosely into a fat cigar shape by first turning the ends in about 1/3 of the way along to trap the filling for a turn or two, then continue to roll with the ends opened out. Repeat with the remaining sheets of phyllo. Keep the rolled pastries in a pile and lightly brush the top one with melted butter so they do not dry out.
5. Place the pastries on a baking sheet, brush the top of each with melted butter, and bake for 30 minutes, or until lightly golden and crisp.
6. Turn each pastry, while still warm, very quickly in the syrup and arrange the pastries on a serving dish. Let cool. Serve cold, pouring the remaining syrup over the pastries and sprinkling the pastries with almonds or pistachios, if desired.
6 medium garlic cloves, halved
2 tablespoons extra-virgin olive oil
One 28-ounce can peeled Italian plum tomatoes, coarsely chopped, juices reserved
1/2 cup coarsely chopped cilantro
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/8 teaspoon crushed red pepper
2 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper
1. In a large saucepan fitted with a large steamer basket, bring 1/2 inch of water to a simmer. Add the eggplant and garlic to the steamer. Cover the saucepan and steam the eggplant over moderate heat until tender, about 20 minutes.
2. Meanwhile, in a large, deep skillet, heat the olive oil. Add the chopped tomatoes and their juices along with the cilantro, cumin, paprika and crushed red pepper and cook over moderately high heat, stirring occasionally, until thickened, about 15 minutes.
3. Drain the steamed eggplant and garlic in a colander, pressing gently to extract any excess water. Transfer to a bowl and finely mash the garlic and coarsely mash the eggplant with a fork, then scrape them both into the tomato sauce. Add the fresh lemon juice and simmer over moderate heat for 5 minutes, stirring a few times. Season the eggplant with salt and pepper and transfer to a serving bowl. Serve the eggplant salad at room temperature or lightly chilled.
Lauren made B'stilla/Pstilla. I (Lauren) had the chicken version of this phyllo pie many times and found it to be delicious. This is the first time I made it. I used a recipe that had you make your own spice blend but called for individual portions. I made one large b'stilla instead. To lighten it up, I used less butter than called for and or olive oil and used all chicken breast.
Individual B'stillas (Moroccan Chicken and Almond Pies)
Gourmet | August 1994
Yield: Makes 9 b'stillas, to serve 6 with second helpings
ingredients
For the almond sugar:
1/2 cup blanched whole almonds, toasted and cooled
3 tablespoons granulated sugar
1 teaspoon cinnamon
For the chicken filling:
1/4 teaspoon saffron threads, crumbled
2 tablespoons hot water
1 medium onion, chopped (about 1 1/4 cups)
2 garlic cloves, cut into thin strips
1 1/2 sticks (3/4 cup) unsalted butter
3/4 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
2 teaspoons ras el hanout
2 pounds boneless, skinless chicken breast
1 1/2 cups low-salt chicken broth
3 large eggs, beaten lightly
1/4 cup plus 2 tablespoons chopped fresh parsley leaves
3 tablespoons chopped fresh coriander
1 1/2 tablespoons fresh lemon juice, or to taste
18 sheets (about 1 1/2 packages) phyllo (preferably Number 4 ultra-thin)
confectioners' sugar and cinnamon for sprinkling
For the ras el hanout: (moroccan spice blend)
1/2 teaspoon aniseed
1 teaspoon fennel seeds
8 whole allspice berries
seeds from 8 cardamom pods
8 whole cloves
15 whole black peppercorns
1 stick cinnamon, broken in half
1 tablespoon sesame seeds
1 teaspoon coriander seeds
1/2 teaspoon cuminseed
a pinch dried red pepper flakes
a pinch ground mace
1 tablespoon ground ginger
1 teaspoon freshly ground nutmeg
preparation
To make the almond sugar:
In a food processor grind fine almonds, granulated sugar, and cinnamon. Almond sugar may be made 1 day ahead and kept covered in a cool dark place.
To make the filling:
In a small bowl combine saffron with hot water and let stand 10 minutes.
In a heavy 4-quart kettle sauté onion and garlic in 3 tablespoons butter over moderately high heat, stirring occasionally, until onion is golden, about 4 minutes. Reduce heat to moderate and add ginger, ras el hanout, and pepper. Cook mixture, stirring, 3 minutes.
Add chicken, broth, and saffron mixture and simmer, covered, turning the chicken once, until chicken is very tender and cooked through, around 15minutes for breast only. Let chicken stand in cooking liquid off heat 30 minutes. Transfer chicken to a plate, reserving cooking liquid and solids, and, when cool enough to handle, shred chicken.
Measure reserved cooking liquid and solids and if necessary boil, stirring occasionally, until reduced to about 1 3/4 cups. Reduce heat to moderate and add eggs in a stream, whisking. Cook mixture, stirring, until eggs are set, about 3 minutes. Remove kettle from heat and pour egg mixture into a coarse sieve set over a bowl. Let mixture drain undisturbed 10 minutes before discarding liquid. Transfer egg mixture to a bowl. Stir in chicken, parsley, coriander, lemon juice, and salt and pepper to taste and chill. Filling may be made 1 day ahead and kept chilled, covered.
Preheat oven to 425°F. and butter 2 large shallow baking pans.
In a small saucepan melt remaining 9 tablespoons butter and keep warm but not hot.
(I made one large bstilla so I used whole sheets of phyllo instead of half-sheets and i did not roll the sheets after adding filling.)
Cut phyllo sheets in half lengthwise and stack between 2 sheets wax paper. Cover wax paper sheets with a kitchen towel. On a work surface arrange a half sheet of phyllo with short side facing you and brush with melted butter. On this, layer and brush 3 more half sheets of phyllo in the same manner.
Sprinkle 1 tablespoon almond sugar on short side of phyllo nearest you to cover about 2 1/2-by 4-inch area, leaving a 1-inch border on 3 edges. Put 1/3 cup chicken mixture over almond sugar and spread out slightly. Top chicken mixture with 1 more tablespoon almond sugar and roll up filling in phyllo, folding in sides after first roll. Transfer b'stilla immediately.
Form 8 more b'stillas in the same manner with remaining phyllo, butter, almond sugar, and chicken mixture, chilling each b'stilla as it is made. B'stillas may be prepared up to this point 4 hours ahead and kept chilled, covered lightly with plastic wrap once cold.
Bake chilled b'stillas in oven until tops and ends are puffed and browned, 15 to 20 minutes. Cool b'stillas slightly on a rack. Sprinkle b'stillas with confectioners' sugar and cinnamon and serve warm.
To make the ras el hanout:
In a spice grinder or cleaned coffee grinder grind fine aniseed, fennel seeds, allspice berries, cardamom seeds, cloves, peppercorns, cinnamon stick, sesame seeds, coriander seeds, cuminseed, and red pepper flakes, In a small bowl stir together ground spice mixture, mace, ginger, and nutmeg until combine well. Ras el hanout may be stored in a tightly closed jar in a cool dark place up to 6 months. Makes about 1/4 cup.
The recipe is at Epicurious: Individual B'stillas Moroccan Chicken and Almond Pies
The Main Course:
Katharina made a chicken and potato salad with olives.
I (Rebecca) made a Kefta Meatball Tagine in Tomato Sauce served over hand-rolled couscous which Kim, Lauren and Rebecca made just before supper club started.
The Kefta Meatball Tagine recipe was from the book Morocco by Jeff Koehler.
Kefta Meatball Tagine (serves 4 - I doubled this)
- 1 1/4 lb ground beef
- 1/2 medium red onion, grated
- 2 garlic cloves, minced
- 1/2 tsp. ground cumin
- 1/2 tsp. sweet paprika
- 1/2 tsp ground cinnamon
- Heaped 1 Tbsp. finely chopped fresh flat-leaf parsley
- Heaped 1 Tbsp. finely chopped fresh cilantro
- Salt and freshly ground black pepper
- 1 1/2 cups canned peeled whole Italian plum tomatoes, seeded with juice
- 2 Tbsp. olive oil
Make the sauce - (note: I would just use tomato puree next time). In a food processor, pulse to puree the tomatoes and their juices. In a tagine or a large, heavy skillet, add the olive oil and tomatoes, season with salt and cook over medium-low until the sauce is a deep red and thicker, about 15 minutes. Stir in the remaining garlic, spices and herbs.
Cook the meatballs - Gently set the meatballs in the sauce. Cook uncovered for 5 minutes, gently turning the meatballs with a pair of spoons. Dribble in 1/4 cup water, loosely cover and cook over low heat for 40 minutes. The tomato sauce should be a little loose. Add water as necessary or remove the lid to evaporate liquid and thicken the sauce.
Serve immediately.
Hand Rolled Steamed Couscous - serves 4
(note: we doubled this recipe and probably shouldn't have for the size of our pot as the double batch clumped, probably from the weight)- 1 Cup semolina flour
- fine sea salt
- water
- cinnamon stick
- bay leaves
- olive oil
Strain out the larger pellets and continue to swirl the remaining flour while sprinkling water until most of the flour has turned into pellets.
Toss the pellets with a tablespoon of water until it's absorbed and then place them inside a cheesecloth-lined steamer basket over boiling water mixed with a dash of salt, a cinnamon stick and 2 bay leaves. If your steamer basket is not tightly fitting, wrap foil around the edges of the pan to tighten the fit.
Steam the couscous for 20 minutes. Pour the couscous out onto a sheet pan. Fluff the couscous with a fork, breaking up any larger clumps. While raking your fingers through the couscous, gradually add 1/2 cup of cool water mixed with 1/4 tsp. of sea salt into the couscous until the water is completely absorbed. Repeat this process with 2 Tbsp. of olive oil and then another 1/2 cup of salted water.
Re-steam the couscous for another 20 minutes, being sure to check the water level in the steamer first.
Pour the couscous out onto the sheet tray again and fluff with a fork or your fingers. If desired, the couscous can be held at this point and re-steamed just before serving. If necessary, moisten with another little bit of water or some chicken broth. Allow the couscous to sit, covered, for about 10 minutes.
I (Rebecca) also made iced Moroccan Mint Tea to go with the meal. Moroccan mint tea is usually abundantly sweetened with sugar. I chose to make it a little lighter by sweetening it subtly with agave nectar.
Iced Moroccan Mint Tea
- 2 Tbsp. Republic of Tea Moroccan Mint Loose Leaf Tea
- 6 cups water
- 3 Tbsp. agave nectar
Heat water to just below a boil. Remove from heat and add mint tea leaves and steep for 4 minutes. Strain the leaves out of the tea and stir in agave nectar. Allow to cool and then serve over ice.
Dessert:
Dani made a trio of desserts: rice pudding, Moroccan biscotti and Filo pastry.Creamy Rice Pudding infused with Orange Blossom Water & Cardamom
1 cup Basmati Rice, Cooked
2 cups Whole Milk
1/2 cup Heavy Cream
1/4 cup Sugar
1/4 teaspoon Ground Cardamom
1 teaspoon Orange Flower Water
1 handful Toasted & Chopped Pistachios
1. Please Note: I found that cooked basmati rice makes the process much easier & the process is much quicker. In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins comes to boil.
2. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
3. Increase the heat to medium, add the heavy cream, sugar, orange blossom water and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes.
4. Once the mixture just begins to thicken, remove from the heat and transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the rice pudding.
5. Serve chilled with the toasted pistachis topping. I used my Turkish Chai glasses to serve the rice pudding which I bought from the Grand Bazaar in Istanbul.
3 3/4 cups all purpose flour, sifted
1 1/2 tsp baking powder
1 tsp salt
1 1/2 cups sugar
3/4 cup rough chopped marcona almonds
3/4 cup rough choppeddried cranberries
3/4 cup rough chopped dried turkish apricots
1 tsp vanilla
2 tbs olive oil
2 tsp orange blossom water
3/4 cup melted butter
4 eggs
1 - 2 large egg yolks beaten
Preheat the oven to 350 degrees.
Sift together flour, baking powder, salt and sugar. Mix in almonds and dried fruit.
In another bowl whisk together the olive oil, butter and whole eggs. Add to dry ingredients until a dry dough forms. Roll into 2 inch logs and flatten into an oval shape. Brush the tops with a beaten egg yolk. Place onto a sheet try with a non stick mat or parchment paper and bake for 20-25 minutes.
Remove from oven and cool slightly. Slice on the bias into 1 inch slices. Place slices on a baking rack on a baking sheet and return to the oven and bake form about another 20 minutes until crisp.
1/2 pound clear honey
1/2 cup cold water
1 cup ground almonds plus more for sprinkling
1 cup ground pistachios plus more for sprinkling
1/2 to 2/3 cup superfine sugar
1 teaspoon ground cinnamon (optional)
2 tablespoons orange blossom water
14 sheets phyllo
5 tablespoons (1/3 cup) unsalted butter, melted
1. Bring the honey and water to a boil in a small saucepan and simmer for half a minute. Remove from the heat and let the syrup cool.
2. Mix the ground almonds and pistachios with the sugar, cinnamon, and orange-blossom water in a bowl.
3. Preheat the oven to 300°F (150°C). Open the package of phyllo only when you are ready to make the pastries. Keep the sheets of phyllo covered.
4. Place 2 to 2 1/2 tablespoons of the almond filling in a line 3/4 inch from one of the short ends of the phyllo rectangle. Extend the filling to within 3/4 inch of both of the long sides. Roll the sheet up loosely into a fat cigar shape by first turning the ends in about 1/3 of the way along to trap the filling for a turn or two, then continue to roll with the ends opened out. Repeat with the remaining sheets of phyllo. Keep the rolled pastries in a pile and lightly brush the top one with melted butter so they do not dry out.
5. Place the pastries on a baking sheet, brush the top of each with melted butter, and bake for 30 minutes, or until lightly golden and crisp.
6. Turn each pastry, while still warm, very quickly in the syrup and arrange the pastries on a serving dish. Let cool. Serve cold, pouring the remaining syrup over the pastries and sprinkling the pastries with almonds or pistachios, if desired.
