Moroccan Recipes for Ramadan
During the holy month of Ramadan, families across the Maghreb are seeking both classic and new meals to break their fasts each evening. The following recipes are courtesy of Magharebia.
Moroccan Tartlets (Msemen)
•250g white flour
•150g of wheat flour
•1 1/4 tablespoon salt
•1 1/4 tablespoon yeast
•100g melted butter mixed with some oil
•(this will make about 7 tartlets)
Blend both types of flour in a pot. Add warm water, yeast and salt. Knead well until mixture is a moist paste. Let stand for 15 minutes or slightly longer until it starts to bubble. Form as many small balls as desired. Flatten each ball on an oiled surface. Use the butter and oil mixture to form the msemen into circles. Sprinkle with flour and fold into four corners to form small squares and then flatten once more. When all balls have been flattened, fry on both sides in a deep fryer.
Tips: msemen can be stuffed with ground or dried meat, olives, or any other favourite ingredient. Cooked msemen may be frozen and saved for later use.
[Iman Belhaj] Msemen, or Moroccan tartlets, can be stuffed with ground or dried meat, olives, or any other favourite ingredient. Cooked msemen may be frozen and saved for later use.
Harira soup
Ingredients:
•1 medium cup of chickpeas
•1 medium cup of lentils
•1 small cup of rice
•1 diced onion – 2 crushed tomatoes – 1 large tbsp of canned tomatoes
•finely chopped parsley, coriander and celery
•ginger, salt, pepper
•saffron or turmeric for colour
•some oil or butter
•flour and water
•diced meat or chicken
Fry the diced onion and meat in butter or oil. Add the chickpeas, lentils, crushed tomatoes, parsley, coriander and celery. Add the spices, as well as half the amount of water until all ingredients are covered. Let the mixture simmer until the meat is cooked, approximately 30 to 35 minutes. Add rice, since it cooks relatively quickly, along with a teaspoon of canned tomatoes. Finally, dissolve the flour in a bit of water. Stir well to avoid any lumps, then add to the soup and stir for a few minutes. The soup is now ready and should be served hot.
Tips: Rice can be replaced with vermicelli. Instead of meat, you can break a raw egg into the Harira pot. The amounts of lentil, chickpeas and rice may vary depending on whether you prefer your Harira light or with a more creamy texture. Many people prepare enough Harira ingredients to last several days.