Cooking Together Moroccan – Harira Soup; Spiced Seabass;

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Cooking Together Moroccan Recipes

Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the dishes again.

We Cooked:

Harira Soup – Starter

Harira is a traditional Moroccan soup of tomato, lentils, and chickpeas. Wonderfully fragrant with zesty seasoning, it ranks high on lists of must-try Moroccan foods, offered in Moroccan homes and restaurants, and sold as street food.

Ingredients – Serves 4:

  • Olive oil
  • 1 onion, finely chopped
  • 1x carrot peeled and finely diced
  • 2 celery stalks, chopped
  • Salt and pepper to taste
  • 3 garlic cloves, minced
  • 1 teaspoon cumin
  • 2 cm of fresh ginger, grated
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cayenne
  • 1x 400g can of crushed tomatoes
  • 2 tbsp tomato paste
  • A handful of chopped coriander
  • 200g red lentils, rinsed
  • 1 can of chickpeas, drained
  • 500ml of veg stock
  • Lemon wedges for serving

Method:

  1. Place a medium saucepan on the heat with 4 tablespoons of olive oil. Add the onions, celery, and carrots. Season with salt. Cook for 5 minutes, stirring regularly until softened.
  2. Add the garlic, ginger and spices and cook for a couple of minutes, stirring regularly.
  3. Add the crushed tomatoes, tomato paste, lentils and chickpeas. Cook for 5 minutes, stirring.
  4. Add the broth and raise the heat. Bring to a boil for 5 minutes, then turn the heat to low. Cover and let simmer for 10 minutes or until the legumes are fully cooked and very tender (check occasionally and plan to add more stock or water. The soup will be thick, but it should not be too thick that you cannot pour it. Make sure to adjust the salt as you add more liquid.)
  5. Serve with lemon wedges, chopped herbs and a scoop of yoghurt

Yoghurt Flatbread – Starter

Ingredients – Serves 2:

  1. 175g of self-raising flour
  2. 175g of thick yoghurt
  3. 1/2 tsp of baking powder
  4. a generous pinch of salt

Method:

  1. Mix all the ingredients in a bowl first.
  2. Tip on your working bench and kneed for at least five minutes.
  3. Wrap in a cling film and rest in the fridge for at least 30 minutes.
  4. Dust you bench with some extra flour and split the dough into 4 dough balls.
  5. Roll evenly, until 1cm thickness is achieved.
  6. Place a non stick pan on medium-high heat and pan-fry the bread on each side until slightly charred and blistered.

Tabbouleh Salad – Main

Ingredients – Serves 2:

  • â…“ cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 garlic clove, grated
  • ½ teaspoon sea salt
  • ¼ teaspoon ground coriander
  • Pinch cinnamon
  • 3 cups finely chopped curly parsley, about 2 bunches
  • 1 cup diced English cucumber
  • 1 cup cored and diced tomato
  • â…” cup cooked bulgur wheat*
  • â…“ cup finely chopped fresh mint
  • 2 scallions, chopped
  • 1 radish
  • Pomegranate seeds

Method:

  • In a large bowl, whisk together the olive oil, lemon juice, garlic, salt, coriander, and cinnamon. Add the parsley, cucumber, tomato, bulgur, mint, scallions, radish and pomegranate seeds and toss to combine.
  • Season to taste and chill until ready to serve.

Notes

* To cook coarse bulgur, bring 2 cups of water to a boil in a medium pot. Stir in 1 cup dry coarse bulgur, cover, and remove from the heat. Let sit for 20 to 30 minutes, or until the bulgur is tender. Drain any excess water, then fluff with a fork. Measure 2/3 cup cooked bulgur for the salad, and save the rest for another use. Allow the bulgur to cool to room temperature before adding to the salad.
 
To prepare fine bulgur, place it in a bowl and cover with 1/2 inch of water. Soak for 20 minutes, or until tender. Drain.

Harissa Spiced Seabass – Main

Ingredients – Serves 2:

  • Seabass x 2 fillets per couple
  • 1 tsp harissa paste

Method:

  1. Diagonally slash the skin of each fillet in three or four places, without cutting through the meat of the fish. Rub the harissa paste all over each fillet and chill in the fridge for up to an hour.
  2. Turn the oven temperature to 200C/400F/Gas Mark 6
  3. In a baking tray, place the marinated sea bass fillets on top, skin-side up.
  4. Place in the oven for 10 minutes or until fish is cooked through.
  5. You could scorched the skin with a cook’s blowtorch. If you don’t have one, finish the dish and crisp the skin under a medium-high grill, rather than the oven. Four or five minutes should do it – watch it doesn’t burn.

Moroccan Roasted Cherry Tomato Sauce

Ingredients:

  • – 1 tablespoon olive oil
  • – 1/2 medium onion, thinly sliced (about 1/2 cup)
  • – 1 clove garlic, finely chopped 1 tsp
  • – 1 red chilli, chopped
  • – 1/2 teaspoon harissa paste
  • – 1/2 tablespoon tomato paste plus a pinch of sugar
  • – 2 cups cherry tomatoes (1 pint) (about 3/4 lb)
  • – 1/4 cup water or more as needed
  • – 2 tablespoon chopped fresh coriander
  • – 1/4 teaspoon turmeric
  • – 1/4 teaspoon cumin
  • – 1/2 teaspoon paprika or smoked paprika I use half and half

Method:

  1. Heat oil in medium pan. Sauté onions for 4-6 minutes until tender and lightly browned. Add garlic, spices, tomato paste (with a pinch of sugar) and harissa. Stir and cook for 1 minute.
  2. Add cherry tomatoes, chilli and water. Bring to boil. Then lower heat to simmer, stirring occasionally. The total time will be about 10 minutes,after 5 minutes, help burst tomatoes by gently pressing with spatula or large spoon to burst them (careful not to squirt yourself).
  3. Stir in coriander. Continue cooking until tomatoes form a sauce the consistency you like. More cooking will make it thicker. Add more water to thin it out if needed. Taste and adjust seasonings e.g., more salt, sugar, harissa.
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