Tuesday, July 31, 2012

Batboot or Moroccan Pitta

This Moroccan Bread is perfect for any kind of sandwiches or dipping! it's so delicious classic and a very popular flat bread in Morocco, Thin or thick , Small or Big , you can Always choose how You like to make Them.


2 To 3 Cups All purpose Flour 
1         Teaspoon Salt 
1          Teaspoon Sugar
1          Full TBS Yeast 
2         TBS Olive oil
1         Cup warm water to form the dough


1-Put the flour, salt and sugar in a large bowl , make a well in the center and add the yeast, and oil, Cover an let aside 5 min , then mix well with your hands, adding gradually warm water.

2- make your dough really wet , and knead with hands for about 10 minutes , it will be little bit sticky , add some flour and keep kneading , it shouldn't be stiff ( If it does work in additional water, small quantity at a time and keep kneading ).

3-Cover the dough and allow to rest for 30 minutes to 1 hour.

4-Punch the dough down to release any air bubbles and divide it into equal balls with the help of additional flour to avoid that they stick . Cover and leave them to rest for another 30 minutes.

5- Roll out each ball into a thin circle about 0.2 cm or less (it depends on how Thick you like your sandwich) . Use a rolling pin to go faster.

6-Set the rolled out dough on a clean, dry Kitchen towel and cover with another DRY towel. Leave to rise for about 20  to 30 minutes.

7-Preheat a heavy non-stick frying pan over medium high heat . DON'T PUT OIL OR BUTTER ON THE PAN. Wait until the pan is very hot, then start to cook Batboot or Moroccan Pitta .  When you put it on the hot pan, wait for about 1 minute then turn it over, don't wait until it is cooked on one side to turn it.  Keep turning it several times, until it puffs up

Sunday, July 29, 2012

Cuban Style Grilled Chicken

this Recipe Bring an other twist to the Grilled Chicken with Nice & Light Lime Taste. 


      Chicken Breasts 
2    TBS Cilantro
1    Garlic minced
1    Lime Juice
1    TBS lime Peel
1/2 Ground Onion
1/4 Small Ground Green pepper 
1/4 Small Ground Red Pepper
      Sea Salt (or regular Salt)
      Olive Oil


1- Prepare the Marinade for the Chicken : in a bowl combine the Cilantro , Garlic , Lime Juice , lime peel , Onion , green and red peppers , Turmeric , Salt , Cumin , Oregano and the Olive oil 

2- Add the chicken Breasts to the marinade and mix well to cover all sides of the Chicken , Cover and let rest in the Fridge for 1 Hour or all night .

3- Grill chicken, turning as needed, until cooked through, about 15 to 20 minutes.

Curry Rice

In this rice dish, green & Red Peppers give great colors, & the mild curry flavor pleases all palates.


2         Cups Basmati Rice 
4         TBS butter or Olive oil
1          Medium chopped Onion
1/2       Chopped green pepper
1/2       Chopped red pepper
1          TBS tomato paste
1&1/2  Curry powder
1          Teaspoon Turmeric
1&1/2  Teaspoon Salt 
3           Cups vegetable stock
1           Cup Green peas 


1- Wash the rice by water twice , let it rest in warm salted water for 20 min.

2- Over medium heat , heat the olive oil in the Pan , Add Onion , saute for 5 min , then Add the green and the Red Peppers , Add the Tomato Paste and the curry powder, Salt & the Turmeric 

3-Drain your Rice From the water , Add to the First Mixture and stir.

4- Add the water , and reduce the Heat , Cover your Pan and let your Rice cook for 15 min.

5- After that Wash the peas in warm water and Add them over your Rice, Cover and let it Cook for an other 10 min & Serve Hot.

Friday, July 27, 2012

Zaalouk or Eggplant Cooked Salad

This a very traditional tasty cooked Moroccan salad made with eggplant, fresh tomatoes and pure olive oil, flavored with spices and cooked to a puree.  It's a very common side entree to many dishes with the Bread .


1     Large eggplant 
4     Tomatoes 
3     Garlic cloves 
1     Small green Pepper
2     TBS olive oil
1     TBS cilantro and Parsley
1/4  Teaspoon Cumin 
1/2  Teaspoon Paprika
2     TBS Lemon Juice
1      Pinch of cayenne Pepper
2     TBS Olives  
1/4  Teaspoon tomato paste 
1/2   Cup water
       Salt  & Pepper to taste 


1- Get out a deep and large pan, and add olive oil to it. Heat up the pan to a medium heat.
2- Add the chopped eggplant , Tomatoes , and the green Pepper , & the Garlic.

3- stir little bit in the Olive oil and Add the water , Cover and let simmer till the vegetables become so tender and the mixture is boiling (add little bit more water if needed).

4-Add the spices and the tomato Paste and cilantro and Parsley , let all continue simmer & stir from time to time till it's well cooked then start to Mash with the fork or wood spoon.

5- when all access of water are gone and the mixture is thick add chopped Olives and Lemon Juice , stir to mix & make sure it doesn't stick in the bottom of the pan  .

6- Turn off the Heat & Adjust seasonings if necessary, a bit of more salt or ground black pepper or ground cumin if you wish.  Add a pinch of sugar if the sauce tastes too acidic & Serve warm or cold. 

Thursday, July 26, 2012

Harira Soup

Harira is a famous Moroccan soup,it's especially popular in Ramadan as one of a wonderful comfort food. It's easy to make, delicious and healthy! 


1/2  Lb Meat balls (or Beef chunks) 
1     Cup chopped celery 
1/2  Cup lentils
1      Cup chickpeas
1      Small chopped Onion
1/2   Cup chopped Cilantro
1/2   Cup parsley
1      Teaspoon Pepper
1      Teaspoon  Salt 
1/4   Teaspoon cinnamon
1/2   Teaspoon Ginger
1      Teaspoon Turmeric 
1/2   Teaspoon Saffron
3      TBS olive Oil
1L    Water
For Later:  3TBS Flour , 1/2 Cup water , 2 TBS tomato Paste ,1/2 Cup water , 2 TBS vermicelli or Rice (or both) , 3 Big tomatoes in puree .


1- On a low Heat put oil into a Large Pan , add Meat balls , Onion , lentils , chickpeas .

2- Mix tomatoes puree with celery in the blender to grind the celery little bit .

3- Add the Mix into the Pan , stir and add the spice then cook for 5 min and add water 

4- let boil over medium Heat till the Lentils & Chickpeas are cooked .

5- Mix 1/2 Cup water with the tomato paste and add into the boiling Soup with the 2 TBS vermicelli or Rice (or both) .

6- Mix the flour and 1/2 Cup water and whisk in a small bowl .

7- Add the Flour and the water mixture and cook for 20 min , keep stirring slowly from time to time a foam from the tomatoes will appear into the surface try remove it each time ,stir and cook till the tomatoes stop Foaming .

PS: (Add an egg while stirring if desired ) Optional.
         If you use conserved chickpeas Add them at the end with the vermicelli . 
         If you are a vegetarian you can skip Adding the Meat for this Soup.

Wednesday, July 25, 2012

The Chimichanga Dog

This recipe is a different spin on the hot dog. 
Super easy and can be topped and flavored 
with anything, it's an awesome dish that stays warm and gives the unique snack aspect everyone is looking for.


4   All beef hot dogs
4   Small Flour Tortillas
2   TBS chili powder
1    Egg, beaten 
1/2 Cup flour
1    Cup cheddar cheese, grated
Sour cream
Sliced jalapenos
Vegetable oil


1- Rub hot dogs with chili powder and wrap each in a flour tortilla (use toothpicks to hold on the tortillas).
2- Dip in beaten eggs, then dredge in flour 

3- Deep-fry in 350 degree F vegetable oil until golden (remove toothpicks  while you continue frying) after it's done sprinkle with cheddar and bake at 375 degree F until the cheese melts &Top with  sour cream and jalapenos to serve.

Tuesday, July 24, 2012


Chicken Rfissa Medhoussa (sometimes called trid) is a Moroccan chicken and lentil dish that's served on a bed of shredded pastry, mssemen, melwi.


(for 4-6 servings)

1         Chicken , quartered or left whole
2 or 3 Large Onions, thinly sliced
1/3      Cup olive oil 
2         Teaspoon Salt 
2         Teaspoon Black Pepper
1          Teaspoon Ginger
2          Teaspoon Ras El Hanut 
1          Teaspoon Turmeric
1/2       Cup uncooked lentils
1          Teaspoon saffron threads, heated gently and then crumbled
1           Small handful fresh cilantro & parsley tied together
3           Cups water
1 1/2     Batches of cooked Mssemen (Click Here)

Ras El Hanout : is a complex, aromatic Moroccan spice blend. Most recipes include cardamom, nutmeg, anise, mace, cinnamon, ginger, various peppers, and turmeric, but 30 or more ingredients might be used. Typically prepared by grinding together whole spices, dried roots and leaves, this recipe keeps things simple by using ground spices:
2 teaspoons ground ginger
2 teaspoons ground cardamon
2 teaspoons ground mace
1 teaspoon cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander seeds
1 teaspoon ground nutmeg
1 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seeds
1/4 teaspoon ground cloves


1- In a large, heavy-bottomed pot, mix the chicken with the onions, olive oil, salt, pepper, ginger, turmeric and Ras El Hanout spices. Stir to coat the chicken well, cover, and set aside to marinate for a few hours, or overnight in the refrigerator.

2- Make and shred the mssemen into bite-size pieces ahead of time .

3- Place the chicken on the stove over medium heat, and cook, covered, stirring occasionally, for about 15 to 20 minutes, until a rich sauce has formed.

4- Add the drained lentils, saffron, parsley & cilantro and 3 cups of water. Cover, and simmer over medium-low to medium heat for about one hour, or until the lentils are tender and the chicken is well-cooked. There should be ample sauce in the pot.

5- Taste the sauce for salt & If desired, remove the chicken from the pot and place it under a broiler for a few minutes to brown and crisp the skin.

6- Shred freshly made mssemen while they are still hot (or steam previously shredded msemen for 10 minutes). Mound it on a large serving dish. Add the chicken to the Top of it , and distribute most of the sauce and lentils over both the chicken and the shredded mssemen. Reserve a bowlful of sauce to offer on the side.

Monday, July 23, 2012

Chicken Fijitas

known in traditional Mexican cuisine and in Tex-Mex cuisine,commonly referring to any grilled meat served as a taco on a flour or corn tortilla This is easy-to-follow and delicious Dinner recipe for tonight.


(for 2 servings)
2    TBS lemon Juice
1    Big Chicken  Breast cut into thin strips
2    Colored small Peppers (yellow , red julienned)
1    Green small Pepper julienned
3    Mushrooms
1/2 Onion julienned
1    TBS Olive Oil
       Salt & Pepper to Taste 
2     Teaspoon  Fijitas Seasoning Divided.
2     Tortillas
Fijitas Seasoning:
         1 tablespoon cornstarch
         2 teaspoons chili powder 
         1 teaspoon salt  
         1 teaspoon paprika  
         1 teaspoon sugar  
         3/4 teaspoon crushed chicken bouillon cube 
         1/2 teaspoon onion powder 
         1/4 teaspoon garlic powder  
         1/4 teaspoon cayenne pepper (optional if you like it with some heat) 
         1/4 teaspoon cumin  
PS : Combine all ingredients in a small bowl &  Use as needed in recipes calling for fajita seasoning.


1- In Large skillet Saute the Onion in the olive oil add the Chicken strips and mushrooms with 1 Teaspoon of the Fijitas Seasoning. Cook over medium high and stir to separate the Chicken strips continue until no longer Pink, then add salt and pepper to taste.

2- Add Julienned Peppers and the other Teaspoon Fijitas seasoning and Cook to remove any access of water .

3- Over a new warm skillet warm your Tortillas, Spoon filling down the center of it with the chicken Fijitas , fold in half and serve.

Thursday, July 19, 2012

Mssemen (or Melwi)

One of the  Authentic  Moroccan Foods , Mssemen is made by different ways in Morocco & and this is the basic way of them all.
Usually it's served with some butter, honey and mint Tea.


( for 8 small Mssemen)

2   Full Cups all purpose Flour 
1   teaspoon Salt 
1   Cup warm water to assemble the dough 
2   TBS butter
4   TBS Canola oil
2   TBS semolina 


1- in big bowl combine the Flour and the Salt and pour warm water little by little till you Form a dough

2-  Knead dough by hand for 15 minutes or knead using an electric mixer with dough hook attachment for 5 minutes. The dough should be smooth and elastic.

3- form 8 Small balls and let them set aside for 5 min.

4- Melt the butter in the oil & prepare a Soft surface to form the Mssemen.

 5- butter and Oil your surface and put one lil ball and start working on stretching it  till it become really thin, sprinkle some semolina in it and close both sides , sprinkle some other semolina again and close the left sides to form a little square .

6- Form all the 8 squares and  heat your skillet on medium heat. 

7- stretch just lightly the first square of Mssemen you made with some butter and oil and put it in your Hot skillet flip when the face is lightly brown.
 8- conserve them in a Bread Bag , and wrap by plastic bag, put them in the freezer, you can later reheat them on the pan.

Nancy's Potato Salad

This is potato salad the old fashioned way - with eggs, celery and pickles is a beautiful combination of Flavors.


6-10 Red Potatoes
3       Boiled Eggs
2       Green Onions
1       Cup celery
1/4    Cup diced pickle relish
1       Teaspoon Mustard
1        Cup mayonnaise (Hellmann's)


1- Boil the Red Potatoes About 20 min until part tender, then peal and dice them Hot .

2-Add the chopped green Onions + celery +pickle relish + 2 diced boiled Eggs.

3-Add the mustard and the mayonnaise (Hellmann's) and stir into Potatoes mixture, Add Salt and Pepper to Taste .(Add more mayonnaise id Salad seems too Dry) 

4- Slice the last hard boiled Egg to decorate the Top of your Salad.

Wednesday, July 18, 2012

Sloppy Joe

Nice Sloppy Joe recipe except that i made it less sloppy!


        ( for 6 servings)
  • 1      Pound lean ground beef
  • 1/4  cup chopped onion
  • 1/4  cup chopped green bell pepper
  • 1/2  teaspoon garlic powder
  • 1     teaspoon prepared yellow mustard
  • 1/4  cup ketchup
  • 2/4  Barbecue Sauce
  •        salt  & ground black pepper to taste
       Pinch of Cayenne Pepper if you prefer some Heat (Optional)
       Olive Oil


1-In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.

2-Stir in the garlic powder, mustard, ketchup, 
    and Barbecue Sauce
; mix thoroughly. Reduce heat, and simmer for 20 minutes or less.

3- Season with salt and pepper.