MixitUp M o r r o c an - C h i n e se To p R e c i p e s
Roumi
MixitUp M o r r o c an - C h i n e se To p R e c i p e s
Roumi NooniPub 2014
Table of contents
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Creat your own recepie Moroccan way Chinese way MixitUp Popular ingredients Key ingredients
10 12 18 25 26 38
Based on Chinese Cuisine Desert Salad Brunch Main meal Passover
30 32 38 43 48 52
Based on Moroccan Cuisine 50 Desert 56 Salad 61 Brunch 67 Main meal 72 Passover 83
Dumplings CHICKEN STOCK Make the chicken stock In a large, deep pot, combine the chicken, pork, ginger, scallions, carrot, broth and water and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 30 minutes. Remove the chicken and, when it is cool enough to handle, pull the meat from the bones. Return the bones to the pot and simmer over moderately low heat until the broth is very flavorful and reduced to 6 cups, about 1 1/2 hours longer. Strain the stock and skim the fat from the surface.
Creat your own recepie
PREPARATION
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Form and steam the dumplings Cut the dough into 4 pieces. Working with one piece at a time and keeping the rest covered, roll the dough into a 1-inchthick rope. Pinch or cut the rope into 3/4-inch pieces and roll them into balls. Then, using a small dowel, glass bottle or Chinese-style rolling pin, roll each piece of dough into a thin 3 1/2-inch round, dusting with flour as necessary. (For an alternative method, see Note.) Lightly dust the rounds with flour, transfer to a floured baking sheet and cover with a damp towel to keep them from drying out.
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Ingredients 1 kg (2 lb. 3 oz.) leg of lamb or beef fillet, cut into 3/4� cubes 1 medium onion, finely choppped 3 tablespoons chopped fresh parsley 3 tablespoons chopped fresh cilantro 2 teaspoons paprika 1 teaspoon cumin 1 teaspoon pepper 2 teaspoons salt 1 tablespoon vegetable oil Prep Time: 30 minutes Cook Time: 15 minutes Total Time: 45 minutes
Pastilla Pastilla The traditional b’stilla is an enormous pigeon or chicken pie wrapped in golden paper-thin pastry leaves. However, we made individual pies for ease of serving. The idea of meat mixed with spices and encased in pastry was brought to Morocco by Arabs from the Middle East; the delicate pastry sheets, it is thought, came specifically from Persia. Spices play a big part in Moroccan cooking.
Based on Chinese Cuisine
PREPARATION
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Ingredients 1 kg (2 lb. 3 oz.) leg of lamb or beef fillet, cut into 3/4” cubes 1 medium onion, finely choppped 3 tablespoons chopped fresh parsley
In a small bowl combine saffron with hot water and let stand 10 minutes. In a heavy 4-quart kettle sauté onion and garlic in 3 tablespoons butter over moderately high heat, stirring occasionally, until onion is golden, about 4 minutes. Reduce heat to moderate and add ginger, ras el hanout, and pepper. Cook mixture, stirring, 3 minutes.
3 tablespoons chopped fresh cilantro
Add chicken parts, broth, and saffron mixture and simmer, covered, turning the chicken once, until chicken is very tender and cooked through, 25 to 35 minutes. Let chicken stand in cooking liquid off heat 30 minutes. Transfer chicken to a plate, reserving cooking liquid and solids, and, when cool enough to handle, shred chicken,
1 tablespoon vegetable oil
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2 teaspoons paprika 1 teaspoon cumin 1 teaspoon pepper 2 teaspoons salt Prep Time: 30 minutes Cook Time: 15 minutes Total Time: 45 minutes
Stirfries multi-course meal Tender, flavorful cuts of meat work best for these easy, tasty kebabs. Try using leg of lamb or beef steak fillets. Serve Moroccan kebabs as an entrĂŠe, as part of a multicourse meal, or as a sandwich filler in crusty Moroccan bread or pita-like batbout. Tomato and Roasted Pepper Salad is a popular accompaniment. Serves four to six as a main course. Well suited for entertaining or special occasions.
PREPARATION Combine all ingredients in a bowl. Cover with plastic, and leave the lamb or beef to marinate for several hours in the refrigerator. Transfer the meat to skewers and grill or broil on mediumhigh heat about 6 or 7 minutes on each side, or until the meat tests done to your preference. Serve immediately.
Based on Moroccan Cuisine
Yields 10 to 15 large skewers.
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Ingredients 1 kg (2 lb. 3 oz.) leg of lamb or beef fillet, cut into 3/4� cubes 1 medium onion, finely choppped 3 tablespoons chopped fresh parsley 3 tablespoons chopped fresh cilantro 2 teaspoons paprika 1 teaspoon cumin 1 teaspoon pepper 2 teaspoons salt 1 tablespoon vegetable oil Prep Time: 30 minutes Cook Time: 15 minutes Total Time: 45 minutes
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