Moroccan Rghaif#BreadBakers

Rghaif is a squared flatbread usually eaten in Morocco for breakfast or tea time. You can have them plain or stuffed, sweet or savory, their texture is very soft. It’s richer, but also crispy and super comforting. I have made a vegan version of this bread. This is also made with a meat, caramelized onions filling and there’s many ways to prepare this bread. Traditionally they are individually pan-fried but we can also bake them.

Ingredients

For The Dough
1 Cup Heaped All Purpose Flour
2 Tablespoons Semolina
¼ Teaspoon Salt
2 Tablespoons Oil 
For The Stuffing
2 Tablespoons Oil
1 Cup Sliced Onions
Salt to taste
2 Chopped Olives
2 Chopped Jalapenos

Method 
Prepare The Dough

Mix the flour and semolina together. Add oil and mix well, then keep adding little water at a time and knead to a stiff dough. Keep aside covered for at least 15 minutes.
In the meantime let's make the stuffing

In a pan heat oil, add the onions with add a pinch of salt and sauté until light golden brown/caramelized. 
Transfer the onions in bowl add olives, jalapenos and mix well.

Divide the dough into 4 parts and roll each into a round circle about ¼ inch thick. 

Place the filling in the center and now fold it like an envelope to make a square. Lightly roll it to make it slightly thin and to even out the stuffing.

Fold it into a square parcel.

Roll this square rghaif to flatten it a little.

Heat a skillet with oil and fry these on low flame until golden on both sides. 

Serve hot with pickle.

Labels: Moroccan, Middle Eastern, Stuffed Flatbreads, Caramelized Onions, Breads, Bread Bakers, Vegan, Pan Fried

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. http://www.pinterest.com/flpl/bread-bakers/ Links are also updated after each event on the BreadBakers home page. https://www.foodlustpeoplelove.com/p/breadbakers.html 

We take turns hosting each month and choosing the theme/ingredient. 

• French Onion Soup Rolls from Food Lust People Love
• Garlic Cloverleaf Rolls from Passion Kneaded
• Garlic Confit Focaccia from What Smells So Good?
• Gluten-Free Millet Chives Flatbread (Bajra chives Paratha) from Cook with Renu
• Moroccan Rghaif from Sneha’s Recipe
• Onion and Bay Loaf from A Messy Kitchen
• Onion Garlic Loaf from Ambrosia
• Onion Lover Rolls from A Day in the Life on the Farm
• Scallion and Sesame Rolls from Karen’s Kitchen Stories
• Whole Wheat Onion Kulcha from Magical Ingredients 

Keto Moroccan Whole Oven Roasted Chicken#EatTheWorld

I made this chicken to take for our friends house warming party. This has a crispy skin. Brining the chicken will give you this result. Points to note. Do not brine the chicken for more than 24 hours. The chicken should be pat dry before your rub it with dry prepared rub.

Ingredients
1¼ Kg Whole Chicken
For The Brine
1 Red Onion - roughly chopped
4 Cloves Garlic - chopped
2 - 3 Whole Limes
½ Teaspoon Cardamom Powder
2 1/2 - 3 tablespoons Marrakesh Market Blend
2 Teaspoons Pink Himalayan Salt or Sea Salt
Other Ingredients
2 -3 Tablespoons Olive oil
For The Dry Rub
2 Teaspoons Turmeric powder
1 Teaspoon Smoked Paprika
1 Teaspoon Cayenne pepper powder
1 Teaspoon Cumin powder
1/2 Teaspoon Cinnamon powder
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper powder

Method
For Brining The Chicken

Add all the ingredients in a large pot and the chicken, cover the chicken with water - enough to submerge it. Refrigerate it only for 24 hours. After 24 hours, wash the chicken well inside out with fresh water to remove all the excess salt. Place it on a wire rack to remove all the excess water in a sitting position. After 15 -20 minutes, dry this a clean cloth. The chicken should be pat dry or else you will not get a crispy skin.
For The Dry Rub

Mix the ingredients for the dry rub in a small bowl. Add the oil and mix it well in. Rub over the chicken. 

Place in a 9-inch x 13-inch roasting pan. Nestle a sliced lime in the cavity of the chicken and tie the legs with a thread. Roast it in a pre heated oven with both the elements on at 200°C for 1 hour tented with a foil. 

After an hour remove the foil, change the side / flip the side of the chicken again bake for 45 minutes to an hour or till the chicken is cooked when the thermometer inserted on the thicken part of the chicken reaches the temperature is 165°F / 74°C. Now broil ( only the top element on at 225°C degrees for 10 minute. 

The chicken is done to perfection. Take this out and serve hot.

My Notes

All nutritional data are estimated and based on per serving amounts.
Net Carbs per serving: 3 g

Labels: Eat the World, Moroccan, Middle Eastern, Chicken, Baked

 

Check out all the wonderful Moroccan dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

 Amy’s Cooking Adventures: Kefta Tagine with Eggs in Tomato Sauce 

Culinary Adventures with Camilla : Briwat Bil Kefta + Other Moroccan-Inspired Bites 

Sneha’s Recipe: Keto Moroccan Whole Oven Roasted Chicken 

Sugarlovespices: Moroccan vegetable stew with butternut squash and chickpeas 

Palatable Pastime: Moroccan Roasted Cauliflower with Sesame 

Kitchen Frau: Grated Carrot Salad with Oranges 

Pandemonium Noshery: Bissara - Moroccan Legume Soup  

A Day in the Life on the Farm: Harira CulturEatz: Chicken Bastilla  

Magical Ingredients: Spicy Moroccan Vegetable Tagine

Moroccan Chermoula Baked Fish Fillet For One#Fish Friday

This amazing baked  Chermoula fish is served with baked  potatoes and couscous a super filling, healthy and delicious meal.   There not much of cleaning and chopping just add all ingredients in a sheet pan and  place it in the oven and forget it for 30 minutes and your done. 

What is Chermoula?  Chermoula  is like a pesto. It’s made with coriander,  parsley leaves, garlic, olive oil, lemon juice, and mix of spices. Very flavorful and has a beautiful green color.  

Ingredients
½ Cup Coriander Leaves
½ Cup Parsley leaves
1 Big Clove Garlic
¼ Teaspoon Cumin powder
¼ Teaspoon Paprika powder
¼ Teaspoon Sea Salt
¼ Teaspoon Coriander powder
¼ Teaspoon Cayenne pepper
1 Tablespoon Lemon juice
¼ Cup Olive oil
1 Basa Fish fillet (200 Grams)
10 Red Skinned Baby Potatoes - scrubbed and diced
For the Couscous
1 Cup Couscous
2 Cups Hot Water
A Dash of Chilly Flakes
1 Small Chicken cube
1 Small  Onion - chopped
1  Small Tomato - chopped
For the Dressing  
1 Tablespoon Olive oil
1 Teaspoon White Vinegar
1 Big Clove Grated Garlic
A Pinch of Salt
¼ Teaspoon Black pepper
¼ Teaspoon Mustard paste
¼ Teaspoon Caster Sugar

Method 
For the Dressing  
 Pour all the ingredients in a bottle and shake it so well till it thickens. Keep aside 
For the Couscous  

In a pan bring the water and chicken cube to boil. Stir it well so that cube dissolves.

In a big bowl, place the couscous, pour in the hot water and immediately cover it with a cling film or a lid. Keep it aside for at least 15 minutes or till you are ready to serve.

Mix in the chilly flakes, onion, tomato and the dressing. Mix well and keep aside.
For the Chermoula .
Place the coriander, parsley leaves, garlic, spices, lemon juice, salt and olive oil in a small blender and blend till it forms a smooth paste.

Place the fish fillet on a oiled baking sheet. 

Season the fish with a pinch of salt. Spoon the chermoula over the fish fillet on both sides well to get a nice this coating.

Spoon  in reaming chermoula over the potatoes and toss them well.

Place the fish in lined baking tray in the center. Scatter the diced red potatoes around the fish. 

Tent the pan with aluminium foil. Bake in a pre heat oven to 170°C, for 30 minutes, until cooked and done. 

When done, remove the tent and let is remain for five minutes in the oven if case there is any moisture in the pan it will get evaporated and potatoes will get a nice color.
Remove from the oven.  

To Assemble

Place the couscous in the center of a serving plate, keep the fish on top and scatter the potatoes around.

Enjoy this healthy and delicious meal.

Labels : Fish, Baked, Moroccan, Mediterranean, Fish Friday, Red Baby Potatoes, Couscous, Main course, Healthy

Fish Friday Foodies January 2020 our Host is Sue and our theme is Mediterranean Fish & Seafood:

Baccala Soup from Palatable Pastime
Seafood Paella from Making Miracles
Greek Seafood Rice from Karen's Kitchen Stories
Greek Bronzini Pan-fried Paleo Dish from Of Goats and Greens
Zarzuela de Pescado from Culinary Adventures with Camilla
Linguine Pescatore from Food Lust People Love
Moroccan Chermoula Baked Fish Fillet for One from Sneha's Recipe
Coquilles St Jacques from Caroline's Cooking
Mediterranean Shrimp from A Day in the Life on the Farm

Moroccan Lamb Soup#Soupswappers

This is a complete meal, with hearty chunks lamb, chickpeas and rice, this Moroccan soup is rich, golden-orange color.

Serves 3
Ingredients
2 Tablespoons Oil
1 Medium Onion - finely chopped
1 Teaspoons Turmeric powder
500 Grams Tender Lamb Meat/Mutton - cut into small cubes
5  - 6 Cups Water
1 Chicken Stock Cube
1/2 Cup Boiled Chickpeas 
1/2 Cup Tomato puree
2  Carrots - diced
2  Stalks Celery - chopped
2 Tablespoons of Flat-leaf parsley - did not add
2 Tablespoons Coriander leaves
2 Tablespoons Rice - washed
Salt to taste
1/2 Teaspoon freshly ground pepper or to taste

Method

Heat oil in a large pan / pot over medium-high heat. Add onion and turmeric; stir to coat. Add meat and cook, stirring occasionally, until the onion is tender, 4 to 5 minutes. Add broth (or water), tomatoes , tomato puree, chickpeas, carrots, celery and rice . Bring the soup to a boil. Cover and reduce to a simmer. Cook until the meat is tender, 45 to 50 minutes, taste for salt and pepper, add if necessary. 

Serve sprinkled with parsley or coriander leaves, if desired. 

Enjoy this one pot meal / soup. 
Labels : Moroccan, International Cuisine, Mutton, Soup, Chickpea, Celery, Soup Swappers, Rice, Healthy
Soup Swappers
Moroccan Soups and Stews
Chicken Tagine Mchermel by Pandemonium Noshery
Harira Soup with Merguez Sausage by Palatable Pastime
Moroccan Apple and Sweet Potato Beef Stew by Making Miracles
Moroccan Bean Soup by Our Good Life
Moroccan Carrot & Ham Soup with Coconut Milk by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Moroccan Lamb, Chickpea, and Lentil Soup (Harira) by Karen's Kitchen Stories
Moroccan Lamb Soup by Sneha's Recipe
Moroccan Lentil Soup by A Day in the Life on the Farm
Moroccan Tomato and Chickpea Soup by Sid's Sea Palm Cooking

Moroccan Tortilla / Tortilla Omelette

This recipe for Tortilla also called Moroccan Omelet, a Ramadan special dish. This recipe is delicious and so easy to make! 

Can be served as an appetizer,  for a filling and hearty breakfast  or for Suhūr also known as Sehri ,  it's an Islamic term referring to the meal consumed early in the morning by Muslims before fasting / before dawn during or outside the Islamic month of Ramadan.

Serves 2
Ingredients
2 Medium Potatoes- boiled and sliced
2 Tablespoons Coriander Leaves - finely chopped
2 Large Eggs
1 Medium Onion - chopped
2 Teaspoons Oil
1/2 Teaspoon Salt or to taste
1/4 Teaspoon Black pepper
1/2 Teaspoon Paprika powder
1/4 Teaspoon Cumin Powder

Method 

Heat a teaspoon oil in a frying pan and add onions and saute till soft and just start to turn pink. Now add potatoes, all the spices and saute for a minute or two only. 

Add coriander leaves and transfer this into a bowl, keep it aside to cool.

In a separate bowl, beat the eggs till light and fluffy.

Add it to the potatoes mixture to it and mix it well.

Heat the same frying pan with the remaining oil and pour this mixture into the pan and level it by spreading it with a spatula. 

Cover with a lid.

Cook till the top is dry. 

To flip the tortilla take a plate and place it on top of the pan and flip it .. see pic so that it does not break and remains in one piece.

Now gently tilt the plate and transfer the top side on to the pan and again cover and cook for 2 minutes or until it is nice and brown.. 

After both side is done.

Transfer it to the serving plate.

Slice it.

Serve it hot, warm, cool, or at room temperature. !  Enjoy this yum and delicious Moroccan Tortilla.

Labels : Egg, Potato, Omelette, Tortilla, Moroccan, Mena Cooking Club, Gluten Free
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MOROCCAN SPICY RICE WITH MOROCCAN SALAD ( SHLADA)

This easy Moroccan rice recipe is very versatile,  served as a main dish.  This I made for luuch and we enjoyed this spicy rice with Shalda (salad).

Serves 4
Ingredients 

1.1/2 Cups Long Grain Rice
 1/4 Cup Oil
1 Large Onion -  chopped
1 Green pepper - diced
1/2 Yellow pepper - diced
1/2 Red pepper - diced
2 or 3 Cloves Garlic - finely chopped
1 Large Tomato - seeded and chopped 
2 tablespoons tomato paste 
3 to 3.1/2 Cups Vegetable broth
1/2 Teaspoon Salt - or to taste
1/2 Teaspoon Cumin powder
1 Teaspoon Paprika
1/4 Teaspoon Black Pepper powder
1/2 Teaspoon Turmeric powder
1/2 Teaspoon Cinnamon powder

Method

Wash and soak the rice  for 20 minutes.

In a  deep pan heat oil add the garlic and  onion fry till light brown then add the rice, saute the rice till light pink then add all the green, red and yellow peppers. Then add cumin, black pepper, turmeric and paprika powder stir in lightly then add the chopped tomato and tomato paste and stir again lightly.  Then add vegetable broth, salt to taste, and cinnamon powder.  Cover and cook on medium flame till done.  When done let it rest for 10 minutes covered.  Fluff the rice with a fork lightly and serve hot with salad.

 MOROCCAN SALAD ( SHLADA)

Moroccan salad has  vinaigrette and fresh mint. This salad is also referred  as shlada 'arobiya (country salad) or shlada nationale (national salad).

Mix the salad at least 10 minutes before serving will allow the flavors to blend. This salad can also be eaten as a dip with Moroccan bread (khobz) for scooping it up.  So let's go to the ...
Ingredients 
3 Cucumbers
2 Ripe Tomatoes
2 Tablespoons Mint  - chopped
1 Onion
2 tablespoons Vinegar
3 tablespoons Olive  oil
Salt to taste
1/4 Teaspoon Pepper powder or to taste
1 Teaspoon Coriander Leaves - finely chopped

Method

Peel the skin of the cumber  and finely chop it. 

De - seed the tomatoes and chop them into small pieces. Mix the tomatoes with the cucumber, mint, onion, lemon juice or vinegar, oil and salt, pepper to taste and chopped coriander.

Leave the salad to marinate at room temperature or in the fridge for up to an hour.

Serve in small bowls or on individual salad plates.

My Notes :

Adjust the seasoning or quantity of bell peppers for the rice to your taste.

Diced beef, lamb or chicken can be added – simply brown the meat with the rice before adding the liquids.

For the salad lemon juice can be used instead of vinegar.

This is Day 4 of the Marathon theme Combos from Countries.

Labels : Rice, Salads, Moroccan, Continental Cuisine, Blogging Marathon

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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