Sweet

Beef Tagine
- Brahim, Marrakech, Morocco

Ingredients:
1 big tsp black pepper + another ½ tsp for sweet mixture (step 6)
½ tsp cinnamon + another ½ tsp for sweet mixture (step 6)
1 big teaspoon turmeric
1 big teaspoon ginger + another ½ tsp for sweet mixture (step 6)
½ tsp 35 spices (Ras el hanot)
Pinch saffron (soak in a cup of hot water)
½ tsp salt
1 tsp minced garlic
1 tsp finely chopped fresh coriander and parsley
1 tsp preserved lemon (no skin)
• To make preserved lemon: place 5-6 lemons in a jar (squished) with ¼ cup olive oil
and ½ cup salt, leave unrefrigerated x 4 months)
Beef: 4-5 palm sized pieces
1 onion, diced
½ cup olive oil
¼ cup safflower oil
12 dried prunes
12 dried apricots
¼ cup sugar
1 cup almonds

Directions:
1. Place spices (black pepper, cinnamon, turmeric, ginger, 35 spice, salt), garlic,
coriander/parsley and preserved lemon on a plate (not saffron yet). Mix with a small
amount of cold water
2. Massage mixture above on beef
3. Place diced onion in bottom of tagine, put meat on top
4. Add olive and safflower oil
5. Place tagine on gas burner – initially high heat then decrease, stir and turn meat
occasionally
6. While meat is cooking, place in a pot:12 dried prunes, 12 dried apricots, ½ tsp ginger, ½
tsp cinnamon, ¼ cup sugar, ½ tsp black pepper, approximately 4 ups of water. Bring to
boil and simmer.
7. Also while meat is cooking, boil almonds for 5 minutes, then remove skin and fry in
safflower oil
8. After the meat has cooked for approximately 40 minutes, add the saffron
9. Cook beef in tagine for total 1.5 hours.

Moroccan Salad
- Brahim, Marrakech, Morocco

Ingredients
2 sweet green peppers
3 tomatoes
1 red onion, finely chopped/ minced
1 tsp salt
½ tsp cumin
1 Tbsp vinegar
2 Tbsp olive oil

Directions:
1. Roast green pepper over flame (or in oven/ in dry pan)
2. Scrape black off the pepper and dice
3. Remove skin and seeds of tomatoes
4. Add other ingredients and mix

Zalouk/ Eggplant salad
- Brahim, Marrakech, Morocco

Ingredients:
4 small eggplants
1 tsp salt
1 tsp fresh finely chopped parsley and coriander
2 Tbsp grated tomato (grate on fine carrot side)
1 Tbsp vinegar
1 Tbsp olive oil
½ tsp black pepper
1 tsp paprika
½ tsp cumin
1 Tbsp minced garlic

Directions:
1. Roast eggplant over flame (or in oven/ in dry pan)
2. Remove black off eggplant
3. Place all ingredients in a pot and cook for 3 minutes
4. Mash in pot and serve

Couscous with lamb and vegetables (can make vegetarian)
- Brahim, Marrakech, Morocco

Ingredients:
3 onions cut in bite sized chunks
4 chunks of lamb
1.5 tsp turmeric
1.5 tsp ginger
1 tsp black pepper +another 1 Tbsp for couscous
2 tsp salt + another 1 Tbsp for couscous
½ cup olive oil (if no meat, add another ½ cup oil) + another ½ cup for couscous
½ cup vegetable oil
4 tomatoes, sliced in half and grated on small carrot part of grater
5 small zucchini, cut in half lengthwise
5 small turnip, peeled and cut in half lengthwise
5 carrots, peeled, cut in half, core removed
5 mini eggplants – peel
4 palm-sized chunks of pumpkin
1 cabbage, quartered
1 cup beans (fava/ broad)
1 kg couscous
Uncut bunch of parsley and coriander – tied together (optional)

Directions:
1. Put in pot on stove: onion, lamb, turmeric, ginger, black pepper, salt, oils. Cook x 10
minutes then stir and turn meat
2. After 10 minutes, add grated tomato
3. After 5 more minutes, add quartered cabbage
4. Cook for 10 minutes then add a kettle full of hot water (1.5-2L)
5. Cook 10 more minutes then add turnip and carrot
6. While this is cooking for another 25 minutes, make couscous:
a. Traditional method: put couscous on large plate, add 1 Tbsp safflower oil and
mix with hands. Add small amount of water to help with mixing. Place couscous
in the top part of a “couscous pot” – like a large double boiler, top part has holes
so that couscous is steamed over cooking meat and veggies. After 10-15 minutes
of steaming, dump it back out on platter, add some water and mix to get rid of
lumps. Steam another 10-15 minutes then repeat.
b. Regular method to cook separately ok too
c. Add to couscous in last mixing step: 1 Tbsp black pepper, 1Tbsp salt, ½ cup olive
oil
7. 25 minutes after turnip and carrot, add rest of veggies and uncut parsley/ coriander (all
of this is cooking under the couscous)
8. Steam and continue cooking veggies/ meat for another 20 minutes
9. Place couscous on a large platter. Place meat in the center, arrange veggies on top, pour
liquid on and reserve some for individual servings to add to taste. Remove bundle of
parsley/ coriander.

Salty Chicken Tagine
- Brahim, Marrakech, Morocco

Ingredients:

4-5 chunks chicken: to wash, rub with salt first to remove debris then wash with vinegar, then
with lemon (cleans and gives flavour)
1 Tbsp garlic, minced
1 Tbsp parsley and coriander, minced
1 tsp turmeric
1 tsp black pepper
1 tsp ginger
¼ tsp 35 spices (Ras el hanot)
1 Tbsp preserved lemon (already salty)
¼ tsp salt
1 onion, diced
Pinch of saffron (soak in water)
1/4 cup olive oil
½ cup safflower oil

Directions:
1. Combine all spices (except soaking saffron, add a bit of water to mix, then rub on
chicken
2. Place onion in tagine, place chicken on the onion
3. Add ¼ cup olive oil and ½ cup safflower oil
4. Place tagine on stove to cook
5. After 40 minutes add saffron


Fish tagine
- Brahim, Marrakech, Morocco

Ingredients:
2 Tbsp parsley and coriander, minced (+1 tsp with tomato, step 3)
1 Tbsp garlic
1 tsp black pepper
1 tsp cumin
1 tsp paprika
1 tsp turmeric
1 tsp ginger
1 tsp salt (+1 tsp with tomato, step 3)
Juice of ½ lemon
¼ cup olive oil (+1/4 cup with tomato, step 3)
Fish chunks
2 tomatoes, grated (small carrot part of grater)

Directions:
1. Combine all spices above, add a small amount of water to mix + ¼ cup olive oil
 2. Coat fish chunks with the mixture
3. Combine: grated tomato + 1 tsp salt+ 1 tsp coriander/ parsley + ¼ cup olive oil
4. Place this mixture in bottom of tagine, place on stove
5. After 15 minutes of cooking, place fish on top


Moroccan tea
- Brahim, Marrakech, Morocco

Ingredients for one teapot:
3 Tbsp green tea
Sugar – to taste
Fresh mint, geranium leaves, sage (lots – 2-4 cups, uncut)

Directions:
1. Put green tea in teapot, add boiling water
2. Return to stove to boil for few more minutes
3. Add leaves
4. Add sugar (they use ½ cup or more)
Pour from height to create bubble