Matbucha - Morrocan Bell Pepper and Tomato Dip

Ingredients:
    2 lbs tomatoes **
    1 lb red bell pepper
    3 garlic cloves, quartered
    3 dried chillies (optional)  A jalapeño or two will also work!
    1 1/2 teaspoons hot paprika
    1/3 cup olive oil
    1 teaspoon salt

Method:
Place bell peppers on a cookie sheet and roast in the oven at 350°F until the skins have browned.

Cut out cores of tomatoes. Submerge tomatoes in boiling hot water for 2 minutes.  The skins will easily peel off.

Cut peeled tomatoes in chunks.

Peel the skin from the bell peppers and remove the seeds and stem.  Cut into chunks.

Add all ingredients to a heavy bottomed pan and pour oil over top. Bring contents to a boil, then turn down to a medium-low heat.  (On my stove, I need to use a lower heat)

Cook in a heavy-bottomed pan, covered for 2 hours.  Give it a stir now and then to make sure it is not burning.

Remove cover and finish cooking until most of the liquid has evaporated.  Stir often to keep it from sticking or scorching.

Refrigerate and serve cold.  Makes about 1 pint (2-cups)

** If you cannot find affordable, good-quality tomatoes, substitute a few cans of whole or chopped canned tomatoes. 

Moroccan Fish Cakes in Lemon Sauce

Adapted from Levana Kirshchenbaum


Ingredients:


For the fish cakes:

• 1 pound skinless, boneless fish fillets, such as cod, hoki, scrod, flounder, sole, tilapia or salmon, cut into big chunks (children usually prefer a mild fish such as cod, hoki or sole)
• 1/2 small onion
• 4 sprigs flat-leaf parsley, stems removed - sometimes I use corriander/cilantro - yum!
• 1 beaten egg
• 1 tablespoon vegetable oil
• 1/2 tablespoon grated lemon zest
• dash of nutmeg
• dash of cayenne
• salt and pepper
• 1/2 cup fresh bread crumbs

For the sauce:

• 1 1/2 cups water
• pinch of saffron threads
• 1/4 teaspoon turmeric
• 1 1/2 tablespoons vegetable oil
• 1 1/2 tablespoons lemon juice
• 1 tablespoon capers
• 1 tablespoon Dijon mustard

 Method:

1. Combine the fish, onion, parsley or coriander/cilantro, egg, oil, lemon zest, nutmeg salt and pepper to taste in a food processor, and process until perfectly smooth. Transfer the mixture to a mixing bowl, add the bread crumbs, and GENTLY mix thoroughly. With wet hands, shape the fish mixture into 6 oval patties.
2. Combine the water, saffron, turmeric, oil, lemon juice, and capers and bring to a boil in a heavy saucepan over high heat.
3. Add the fish patties to the pot and cook, uncovered, for about 20 minutes. Using a slotted spoon, transfer the patties to a platter. Reduce the liquid in the pot until thickened, 8 to 10 minutes. Add the mustard and stir until smooth. Pour the sauce over the patties. Serve warm or at room temperature.

YIELD: About 6-8 fish course servings

K (p)

Delicious Moroccan Beef Stew

This is so delicious.  It can be made vegan if you omit the meat, use kosher broth cubes, reduce the oil and use additional vegetables.  I love eggplant, summer squash, mushrooms, lentils, and curry leaf in this, myself. 

Ingredients:
1/4 cup olive oil
1 lb (or 1/2 kilo) stew meat
2 Tbsp plain flour
1 onion, chopped
4 cloves garlic, diced
1 Tbsp ginger (fresh) peeled and chopped
1 Tbsp paprika
2 tsp cumin
1/4 tsp chili flakes
1/2 cinnamon quill (stick)
1 litre vegetable or beef stock
2 x 400g cans peeled tomatoes
1 x 400g can chickpeas, rinsed and drained

To serve:
1 lemon, zested
fresh corriander (cilantro)

Method:

Dust beef with flour (I shake it in a bag)
Heat half the olive oil in a large, heavy bottomed soup pot and brown the beef well.
Add onions, garlic and ginger and turn the heat down to a simmer.
Add the rest of the olive oil and spices and fry gently for 5 minutes
Turn up the heat and add the stock and tinned tomatoes
Bring to the boil and season with salt and pepper as desired (I wait until closer to the end to season)

Cover and simmer gently for 1-1/2 - 2 hours, till beef is totally tender.
** If you wish, this step can be done in a slow cooker (crock pot) and cooked overnight or on a blech.**

Add the chickpeas, simmer for a bit and check seasonings.

Serve in large bowls with rice (I am making saffron rice!) and plenty of challah.

This would make for a fantastic 'cholent' or hamin, as I call it.

I prefer a bit more cumin and chili in mine. I also like the taste of hawaij - a mixture of cardamom, tumeric and other spices.

The version above will please even palates of children.

In addition, other vegetables such as fresh spinach, zucchini, small diced potatoes, carrot, eggplant, and okra (YUM!) can be added if it is for Shabbat dinner. These tender vegetables will over-cook if for hamin.

K (F) but can be K (P)