Delicious fishball tagine recipe from Hassan's hometown in Morocco.
500 gr Hoki fish filet
4 diced potatoes
400gr frozen peas
Bunch of coriander
5 cloves of garlic
1 red capsicum
1 lemon
1 can of diced tomatoes
1 big carrot (or 2 smaller)
1 green capsicum
3 tsp Zaaffran fish spice mix (you can buy it in our online store)
Pinch of salt
2 tbsp of olive oil
10-15 0lives
Chop the Hoki fish filet into very small pieces until it gets a minced texture.
Add finely chopped coriander, 3/4 of the minced garlic mixed with a pinch of salt, finely chopped red capsicum, lemon juice, little bit of the canned tomatoes, and fish spice mix. You can add harissa as well to make it a bit more spicy. Mix well, so that all ingredients are evenly distributed and combined with the fish. Then shape pieces of the mix into balls.
Head up 2 tbsp of olive oil in a tagine or big sauce pan. Add 2 tsp of fish spice mix, the can of tomatoes, the rest of the garlic mixed with salt, lemon zest, and a little bit of water. Then add carrot slices and green capsicum and leave to cook for a little.
After a while, add the fishballs, frozen peas, potatoes, and a few olives. Close the tagine or sauce pan with a lit and let simmer for a while until all ingredients are cooked.
Serve with bread and enjoy!
Hassan is from Essaouira, a port town renowned for their fish tagines. This recipe melts in your mouth! It's really delicious. Serves 4.
1kg conga eel pieces
3 carrots sliced
3 large potatoes sliced
200g frozen peas
bunch of fresh coriander finely chopped
1/2 can diced tomatoes
1/2 preserved lemon
4 cloves garlic crushed
2 heaped tsp fish spice mix (available in our online store)
juice of 1/2 lemon
a little salt (1/4 tsp)
3 tbsp olive oil
Layer sliced potatoes over the bottom of a shallow lidded saucepan to prevent the conga eel from burning. Add tomatoes leaving a little aside for the shermoula sauce. Place conga eel pieces on top distributing evenly.
Prepare shermoula sauce: combine chopped coriander, remaining tomatoes, garlic, lemon juice, flesh of preserved lemon (leaving lemon rind aside), spices, a little salt (as the preserved lemons are salty) and olive oil.
Rub shermoula onto the conga eel pieces. Cover with carrots, add peas and any remaining slices of potatoes. Finely slice the preserved lemon rind and place on the top of the tagine.
Cook on a medium low heat for approx 45-1hr. Don't add water as the conga eel will release plenty of water over time. Enjoy!
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Ingredients
300g brown lentils
1 diced onion
2 tsp red spice (available in our store)
Half bunch of chopped coriander
3 cloves of chopped garlic
1 tbsp of tomato paste
2 tbsp of olive oil
Pinch of salt
Couscous
Method
Sauté the diced onion in olive oil, add spices, garlic, pinch of salt. Add a bit of water so the spices don’t burn. Add lentils, coriander, tomato paste. Add another litre of water.
Let simmer for 45 minutes. Add extra water so it doesn’t dry out.
Serve with couscous. Enjoy!
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Ingredients
500g premium beef mince
1 can of chopped tomatoes
1 medium onion finely diced
4 free range eggs
2 tbsp olive oil
Handful chopped fresh coriander and parsley
2 Cloves garlic crushed then finely chopped
2 tsp Moroccan red spice mix (available in our store)
1/2 tsp Ras el hanout spice mix (available in our store)
Salt to taste
Method
Sauté the onions in olive oil in a shallow saucepan with lid or a tagine dish on medium high heat until clear. Add 1 tsp of red spice, garlic and herbs, cook for a few minutes, careful not to burn them (add a little water if you need to).
Add the can of chopped tomatoes and cook over a medium low heat for 20 minutes adding a little water from time to time as needed (so it doesn't burn and is not too runny).
Meanwhile prepare the kofta: combine remaining red spice and ras el hanout spices to the mince (add cayenne pepper or chilli if you like it hot spicy) and mix well. Shape into balls and add to the tomato sauce.
Cook on a medium heat for a further 15minutes or until cooked through (depending on the size of your meatballs)
Crack 4 eggs on top and cover til cooked.
Add chopped herbs to garnish. Serve with flat bread or baguette. Enjoy!
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Ingredients
1 whole chicken (quatered or cut into pieces as you like with the bone-in)
2 onions finely sliced
2 cloves garlic crushed
Handful chopped parsley
Handful chopped coriander
1/2 preserved lemon
3-4 medium potatoes cut into wedges
Handful of pitted olives (not stuffed)
3 tsp Moroccan yellow spice mix (you can buy it in our online store)
Salt to taste
1/2 fresh lemon juice
3 tbsp olive oil
Pinch of saffron soaked in a little water for a few minutes
1 medium tomato sliced
Method
Heat the olive oil in a tagine or big saucepan over a medium high heat, add the chicken, onions and spices. Mix together over the heat.
Add 1/4 preserved lemon, lemon juice, garlic, saffron. Add little parts of water as needed to ensure it doesn't dry or burn. Add salt to taste, 3/4 of the fresh coriander and parsley. Lower the heat to medium/low.
Add the potatoes on top formed into a cone shaped and spread the olives around. Garnish with 1/4 preserve lemon, sliced tomato and with remaining fresh herbs. Add enough water to visualise (to prevent the bottom from drying out/burning) and top up as needed.
Cover and simmer on top of a low heat til cooked (approx. 1hr).
2 tbsp olive oil
Crushed garlic clove
1/2 tsp turmeric
1/2 tsp ginger
1/2 tsp cumin
Pepper and salt to taste
Can chopped tomatoes
5 Free range eggs
Fresh chopped coriander
Add olive oil, garlic, turmeric, ginger, cumin in a tagine stove (or frying pan) on a low pit.
When the spices release their odour, add can of chopped tomatoes.
When the sauce is well cooked, add eggs and coriander.
Stove for 5-10 minutes.
Serve with fresh bread, rice or couscous.
Harira is a staple dish in Morocco, especially during the month of Ramadan where it is commonly eaten for Ifta (to break the fast) accompanied by dates. It's full of nutrition and flavour, and each house gives it their own special twist.
Serves 6 people, takes 1 hour approx.
Ingredients
2 handfuls (150g) dried brown lentils
2 onions diced
3-4 celery stalks (or Chinese celery) finely diced
1 can chickpeas (drained)
1/4 packet Vermicelli (gluten free)
1 can diced tomatoes (mashed)
1tbsp tomato paste
2 tbsp flour (or cornflour for gluten-free) whisked with a little water
4 cloves of garlic (crushed)
1 heaped tbsp red spice mix
salt to taste
3 tbsp olive oil
4 liters of water
juice of 1 lemon
1 tsp lemon rind
finely chopped fresh coriander and parsley
Method
Sauté the diced onions in a pan with olive oil until clear
Add spice and garlic. Add a little water so the spices don’t burn.
Add chopped celery stalk while stirring, so it mixes well with the spices. Then add lentils and 2litres of water, close the pan with a lid and let simmer for 30 minutes.
Add mashed tomatoes, tomato paste, chickpeas, salt, and chopped herbs and lemon rind. Add remaining water. Simmer for a further 10mins or so.
In a separate bowl, soak vermicelli until softened. Drain it, chop it into small pieces, and add to the soup.
Mix flour with a little water and slowly add to the soup while stirring
Leave to simmer for a few minutes, add lemon juice and serve in a bowl with a slice of lemon.
Enjoy!!
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1.5 kg lamb leg or shoulder cut into large pieces (with bone recommended)
1 large onion, diced
4 cloves of crushed garlic
1/2 tsp salt
1/4 tsp ground black pepper
1 tsp paprika powder
1 tsp ras el hanout spice mix
2 tbsp olive oil
200g soaked prunes
50g roasted almond slices
1 tbsp toasted sesame seeds
Combine lamb, onion, garlic, spices and olive oil together in a wide, deep saucepan. Add 1/2 cup of water and cover with the lid.
Bring to boil then reduce heat to simmer. Simmer for an hour and a half or until lamb is tender. Add a little water from time to time to ensure it doesn’t stick to the bottom or burn.
When the sauce is thick and caramelised, add the prunes and simmer for a further 10 minutes.
Garnish with sliced almonds and sesame seeds and serve with fresh flat bread. Bon apetit!
2 onions
3 carrots
3 parsnips
1/2 packet frozen broadbeans
250g pumpkin
Canned chopped tomatoes
250g turnip
Chopped parsley
Chopped coriander
4 cloves crushed garlic
2 tsp paprika powder
1 tsp ginger powder
1 tsp turmeric
1/2 tsp cumin
1/2tsp pepper
Salt to taste
Juice of 1 lemon
Steamed couscous
Sauté the onions in olive oil in a large saucepan until clear.
Add spices and garlic, add tomatoes and vegetables, add water or stock til the vegetables are covered, cover with a lid and simmer til tender.
Steam couscous on a steaming pan. Instead of covering the vegetables with a lid, you can also steam the couscous on top of vegetables for extra flavour if you have a steamer to fit.
When steam comes through the couscous, put the couscous on a large plate, sprinkle and fluff with cold water and let cool down. Then transfer the couscous to the steamer again. Repeat 3 times.
Finish couscous with butter or olive oil. Enjoy!
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