MorrocanMorrocan and Algerian recipes with and Algerian recipes with saffronsaffron

FouziaFouzia BENMADIBENMADIMaster student at Master student at MAIChMAICh

Department of food quality Department of food quality and chemistry of natural and chemistry of natural

productsproducts

KaoutarKaoutar LABRIYAJLABRIYAJMaster student at Master student at MAIChMAICh

Department of food Department of food quality quality

and chemistry of natural and chemistry of natural productsproducts

International Plant Day 18 May 2015

Supervisor: Prof. Maria Z. TsimidouActivity oganised at the

Mediterranean Agronomic Institute of Chania, Crete, Greece

Moroccan production of saffron

• Morocco is currently classified as the forth saffron producer in the world, after Iran, India and Greece

• The main producing area is called Taliouine, situated in the southern Souss Region of Morocco

• According to the Moroccan Regional Agricultural Development Office, the volume of production of saffron in this region is 3182Kg per year

• In December of 2009, an application for a Protected Designation of Origin (PDO) has been filed for the Taliouine saffron.

Ref: The Moroccan Regional Agricultural Development Office 2010

Moroccan recipes with saffron

Moroccan Tea with SaffronINGREDIENTS• 1 tablespoon green tea leaves• 1/2 teaspoon saffron threads• 1/2 liter (about 2 cups) boiling water• 1/4 cup sugarPrep Time: 5 minutesCook Time: 10 minutesPREPARATION• Boil some water. Rinse a small tea pot with about

1/4 cup of the water.• Add the tea leaves and another 1/4 cup boiling

water. Swirl the pot to wash and rinse the leaves, and discard the water.

• Add the saffron and the sugar, and fill the pot with 1/2 liter (about 2 cups) boiling water. Leave the tea to steep for five minutes or longer.

• Gently stir the tea, pour into small tea glasses and serve.

Moroccan Tagine Beef with Prunes

INGREDIENTS• 2 lb. (about 1 kg) tender beef or lamb, cut into three inch pieces• 2 medium onions, grated or very finely chopped• 3 cloves garlic, finely chopped or pressed• 3/4 teaspoon salt• 1 teaspoonPEPPER• 1 teaspoon ginger• 1/2 teaspoon saffron threads, crumbled• 1 or 2 3" to 4" pieces of cinnamon stick• 1/4 cup olive oil• 1/4 cup butter or vegetable oil• handful of cilantro sprigs, tied together into a bouquet

• 1/2 lb. (about 1/4 kg) prunes• 1 tablespoon honey• 2 tablespoons sugar• 1 1/2 teaspoons ground cinnamon

• 1 tablespoon toasted golden sesame seeds (optional)• handful of fried almonds (optional)Prep Time: 15 minutesCook Time: 70 minutes

PREPARATIONClay or ceramic tagine method: Slice one of the onions, and layer the onion rings on the bottom of the tagine. Mix the meat with the grated onion, garlic, oils and spices, and place on theonion rings. Add 2 1/2 cups water, cover, and place the tagine on a diffuser over medium heat. Allow the tagine to reach a simmer, and then reduce the heat to the lowest temperature necessary to maintain the simmer..Allow the tagine to cook for three hours or longer, until the meat is very tender and the liquids are reduced. (Note: About two hours into the cooking, remove and reserve 1/2 cup of the liquids.)

Cook the PrunesWhile the meat is cooking, put the prunes in a small pot and cover with water. Simmer over medium heat, partially covered, until the prunes are quite tender. (How long this takes can vary greatly depending on the prunes, but the average time is 15 to 30 minutes.) Drain the prunes, and add the 1/2 cup of liquids reserved from the meat. Stir in the honey, sugar and cinnamon, and simmer the prunes another 10 minutes, or until they are sitting in a thick syrup.

To ServePut the meat on a large serving platter (if you've cooked in a tagine, it will also be used as the serving dish), and spoon the prunes and syrup on top. If desired, garnish with fried almonds and/or sesame seeds.

Moroccan Couscous with Seven Vegetables

INGREDIENTS• 1 kg dry couscous (not instant)• 1/4 cup vegetable oil• 1 kg beef, cut into large pieces (or 1 whole chicken)• 1 large onion, coarsely chopped• 3 tomatoes, peeled and coarsely chopped• 1/4 cup vegetable oil• 1 1/2 tablespoons salt• 1 tablespoon pepper• 2 teaspoons ginger• 1/2 teaspoon saffron threads, crumbled• 1 handful of parsley and cilantro sprigs, tied into a bouquet• 1/2 of a small cabbage, cut into 2 or 3 sections• 3 or 4 turnips, peeled and halved• 10 carrots, peeled and halved• 1 or 2 tomatoes, peeled and quartered• 1 or 2 small onions, whole or halved• 1 small acorn squash, quartered (or a small section of pumpkin, cut into 3" pieces)• 4 or 5 small zucchini (long or 8-ball round), ends removed and halved• 2 or 3 small sweet potatoes, peeled and halved • 1/4 cup dry chickpeas, soaked overnight • 2 tablespoons butter (for the couscous)• 1 tablespoon salt (for the couscous)Prep Time: 30 minutesCook Time: 120 minutes

PREPARATION• Mix the meat, onion, tomatoes, oil and spices in the bottom of a

couscoussier. Cook uncovered over medium to medium-high heat, stirring occasionally, for about 15 minutes, or until the meat is browned and the onions and tomatoes have formed a thick sauce

• Add 2 1/2 liters of water, the parsley/cilantro bouquet, and the chick peas. Cover, and bring to a boil over high heat. Reduce the heat to medium, and simmer rapidly for 25 to 30 minutes. (Note: If omitting both meat and chick peas, there's no need to simmer for awhile before proceeding to the next step.)

First Steaming of the Couscous• While the meat is cooking, get the couscous ready for its first

steaming. Oil the steamer basket and set it aside. Empty the dry couscous into a very large bowl, and work in 1/4 cup of vegetable oil with your hands, tossing the couscous and rubbing it between your palms. (This will help prevent the couscous grains from clumping together.) next, work in 1 cup of water in the same manner, using your hands to evenly distribute the liquid into the couscous. Transfer the couscous to the oiled steamer basket.

• Add the cabbage to the broth, and place the steamer basket on top• Once you see steam rising from the couscous, steam the couscous

for 15 minutes

Second Steaming of the Couscous• When the couscous has cooled enough to handle,

gradually work in 2 cups of water and 1 tablespoon of salt with your hands. Again, toss the couscous and rub it between your palms to break up any balls or clumps. Transfer the couscous back into the steamer, taking care not to pack or compress the couscous

• Add the turnips, tomatoes, onions and carrots to the pot. Place the steamer basket on top of the couscoussier, and steam the couscous a second time for 15 minutes, timing from when you see the steam rising from the couscous

• When the couscous has steamed for 15 to 20 minutes, turn it out into the large bowl again. Break it apart, and leave to cool a few minutes.

Third Steaming of Couscous• Gradually work 3 cups of water into the couscous with your

hands, tossing it and rubbing the grains between your palms. Taste the couscous, and add a little salt if desired.

• Transfer about half of the couscous to the steamer basket. Again, try to handle the couscous lightly and avoid packing it into the steamer.

• Add the squash, zucchini, and sweet potatoes to the couscoussier, and place the steamer basket on top

• When you see the steam rise through the couscous, carefully add the remaining couscous to the steamer. Continue cooking, watching for the steam to rise from the couscous. Allow the couscous to steam a third time for a full 15 to 20 minutes. At this point, all of the vegetables should be cooked. Test the vegetables to be sure, cooking longer if necessary. Taste the broth – it should be salty and peppery – and adjust the seasoning if desired.

Serving the Couscous and Vegetables

• Empty the couscous into the large bowl, and break it apart. Mix in the 2 tablespoons of butter with 2 ladles of broth

• To serve the couscous, shape it into a mound with a well in the center. Put the meat into the well, and arrange the vegetables on top and all around

• Distribute the broth evenly over the couscous and vegetables, reserving one or two bowlfuls to offer on the side for those who prefer more

Algerian production of saffron

The production of Algerian saffron still new, and till today there is no statistics about the amount of saffron produced every yearThe main cities in which the saffron isproduced are:

1. Biskra2. Tyaret3. Constantine4. Khenchla

Rechta with chiken and safron

ingredientsIngredients for the Rechta:500g of flour (or 500g of fine wheat semolina)A pinch of saltWaterCorn flour (for dusting)Sunflower oil (for rubbing)

Ingredients for the sauce:6 chicken legs1 white onion3 turnipsSaltBlack pepper1 tablespoon of ras el hanout (spice mix from North Africa)/’Head of the shop’ in Arabic1 teaspoon of cinnamon1 teaspoon of saffron150g of chickpeas (soaked a night before)4 tablespoons of sunflower oil1 liter and half of water

Procedure:• The manual procedure for Rechta:• In a large bowl add the flour (or the fine wheat semolina)and the salt.• In the middle make a small well and add slowly the water and knead (for 10

minutes) until you have a firm dough.• Separate the dough in four pieces.• Dust generously a clean surface with the corn flour.• With a rolling pin flatten each piece of the dough and stretch until you obtain a

dough a thickness of (around 2 millimeters) like a long rectangle, don’t forget from time to time to dust the dough to keep it from sticking.

Procedure• Set aside for 15 minutes.• With a knife cut long stripes ofhalf centimeters, scatter with yourhands the Rechta and put to steaminto the couscoussier or a steamer for 15 minutes.• Pour the Rechta into a large shallowbowl or for me a “Gasaa” (a large deepwooden plate) spread with a little of water.• Rub your hands with a little of sunfloweroil to separate the noodles.• Pour the Rechta into the steamer for the second time and steam for another 15 minutes.• Pour the Rechta into the large bowl and rub your hands with a little of sunflower oil again to separate the noodles between them.• Serve into a deep hollow plate and set aside.• Never boil Rechta like pasta, they are always steamed two times for a better

texture. If you have a pasta machine the process is easier.

Procedure • Manuel procedure for the sauce • Wash and rinse the chicken legs.• Wash and rinse the chickpeas.• Peel the turnips and rinse them.• In a large cooking pot, add the sunflower oil and the chopped onion.• Cook on a medium heat for 3 minutes.• Add the chicken legs the salt, the blackpepper, the ras el hanout and cinnamon.• Mix all the ingredients together for more flavor.• Cook for 5 minutes.• Pour the water and add the chickpeas and the turnips.• Cook for 45 minutes on a medium heat.• Serve the Rechta in a deep hollow plate add on the top the chicken

and the turnips and the hot sauce on the top.

Khoba eddar. House bread with saffron

INGREDIENTS• 3 1⁄2cups fine semolina (my cups hold

12oz, fluid)• 1 1⁄4cups strong white bread flour• 2cups water, room temp. plus extra• 4fluid ounces sunflower oil(or vegetable, canola etc.)• 7g fast action yeast• 1 tea spoon saffron• 1large egg, beaten• 2teaspoons sugar• 2teaspoons salt• 2large egg yolks, beaten• 2 -3tablespoons sesame seeds• 1tablespoon nigella seeds(optional)

DIRECTIONS• Grease a large round metal tin / pan (approx 12" across /

wide & 1.5" high / deep).• Place the semolina, flour, yeast, sugar, saffron & salt in a

very large mixing bowl. (In Algeria we traditionally use huge but shallow wooden bowls for mixing doughs.)

• Make a well in the centre & add the beaten egg & the oil along with 1 cup of water. Mix well, adding more water when necessary.

• Keep mixing until you have a soft dough. Now knead the dough for around 30 minutes until it is soft, smooth & elastic. You will need to add a little water from time to time as the semolina absorbs it.

• If you are having problems with a very sticky dough, don't worry - if you've used the correct amounts of ingredients, everything will be OK - just keep kneading & add dribbles of water to bring the dough back together again.

• After 30 minutes, mix in the nigella seeds if using then with wet hands bring the dough together in a ball.

Preparation • Place the dough in the greased pan & with wet hands, gently push the dough until it

completely covers the base of the pan.• Sprinkle a little semolina over the top, cover with a kitchen towel & leave to rise until

doubled in size.• Pre-heat the oven to 180°C• Brush the top of the dough with the egg yolks& sprinkle the sesame seeds over the top. Usinga skewer, make 6 pricks -going all the way through the dough - 5 evenly spaced holes 1" from the edge& 1 hole in the centre (This will make sure that the bread cooks evenly).• Place in the upper 1/3 of the oven & cook for approx 35 minutes or until a deep golden colour &sounding hollow when tapped.• Remove from the oven & allow to cool for 5 minutes bfore turning out onto a kitchen towel. Wrap the bread in the towle & allow to cool on a wire rack before serving.

Tajin of green olives with chiken and saffron

• Ingredients • 1 kg boneless chicken 1 medium onion 2 garlic

cloves 1/4 cup chopped fresh flat-leaf parsley4 tablespoons olive oil 1/4 cup lemon juice 1 preserved lemon Salt, ground black pepper, saffron or turmeric, green olives

preparation• 1. Cut the chicken in quarters. • 2. In a bowl, sprinkle chicken with salt,

pepper and saffron (or curcuma). Add the chopped garlic and onion.

• 3. Put olive oil in a large stew pan and heat over medium-high. Cook chicken 2 to 5 minutes on each side or until golden brown and done.

• 4. Add water until the chicken is covered. Cook during 30 minutes.

• 5. Add olives, preserved lemon and lemon juice to stew pan, and cook 1 to 2 minutes or until sauce is slightly thickened.

• 6. Place chicken in a plate and pour sauce over. Serve immediately. and garnish the top of the chicken with the quartered lemon and some olives.