Moroccan Mallow Salad with Lemon Juice and Olives - Bakoula

Common mallow (khoubiza or bakoula) grows wild in Morocco, and it's not unusual to see people gathering the leaves from fields.. They're also sold in large bunches in the markets . The leaves are chopped, steamed and then sauteed with olive oil, spices, olives and preserved lemons. The resulting cooked salad is eaten as a dip with Moroccan bread.

I Used in here some Greens and spinach leaves since i don't have any mallow so The nutrition is high and the result is the Same.  

Ingredients :

1/2 lb. (250 g) mallow leaves or a Mix of Collar Greens and spinach, stems removed (about 8 cups, packed)

1/2 cup olive oil

1/2 cup chopped parsley or cilantro, or a mix

4 cloves garlic, finely chopped or pressed

1 1/2 teaspoons paprika

1 1/2 teaspoons cumin

1/2 teaspoons salt, or more to taste

1/4 teaspoon cayenne pepper

1 to 2 tablespoons lemon juice

1 handful of red or Green olives

Steps:

1- Wash the mallow or the Greens and spinach leaves Mix very well several times in a large bowl of water. Drain thoroughly. Finely chop the leaves, place them in a steamer, and steam over simmering water for 15 to 20 minutes, until the leaves darken and are tender.

2- Squeeze out any excess liquid from the steamed leaves, and transfer them to a skillet. Add the remaining ingredients (except for the olives), stir to mix, and saute over medium heat for 5 to 10 minutes, until the parsley is wilted and the flavors have blended. Adjust seasoning if desired.

3- Serve warm or at room temperature, garnishing the salad with the olives and preserved lemon rinds if u have any.

Sweet Potato Casserole

A sweet potato casserole , is a Traditional American dish for special Occasions made with mashed sweet potatoes and a crunchy pecan topping...I find That the combination of these Ingredients is delightful !

Ingredients:

Potatoes:

2     Pounds sweet potatoes, peeled and chopped
3/4 cup granulated sugar
1/4 cup evaporated low-fat milk
3    TBS butter, melted
1/2 Teaspoon salt
1    Teaspoon vanilla extract
2    Large eggs (Can skip it if you are a vegetarian)
Cooking spray 

Topping:

(about 1/3 cup) all-purpose flour 
2/3             cup packed brown sugar
1/8             teaspoon salt
2                TBS melted butter
1/2             cup chopped pecans

Steps:

1-  Preheat oven to 350° F.

2-  To prepare potatoes, place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Cool 5 minutes.

3- Place potatoes in a large bowl; add granulated sugar, evaporated milk, 3 tablespoons melted butter, 1/2 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well. Pour potato mixture into a 13 x 9–inch baking pan coated with cooking spray.

4- To prepare topping, weigh or lightly spoon flour into a dry measuring cup ,level with a spatula or a knife . Combine flour, brown sugar, and 1/8 teaspoon salt , stir with a whisk. Stir in 2 tablespoons melted butter. Sprinkle flour mixture evenly over potato mixture , arrange pecans evenly over top. Bake at 350°F for 25 minutes or just until golden.

5- Preheat broiler (remove casserole from oven).

6- Broil casserole 45 seconds or until topping is bubbly. Let stand 10 minutes before serving.

Enjoy!

Parmesan stuffed Puff Pastery

Parmesan , cream cheese with Jalapenos and  bell peppers give this recipe a different and Unique Flavor .

Ingredients:

1    Package cream cheese (8 Oz) at room temperature

1/4 Cup Parmesan 

5 or more sweet bell peppers ( red , orange and yellow) Diced

1    Jalapeno seeded and diced 

Salt 

Black pepper

1/8 Teaspoon of Garlic Powder

2  Packages of Puff Pastry sheets 

1  Egg ( yolk and white divided)
Sesame seeds

Steps:

1- mix the diced Jalapeno , bell peppers and the Cream cheese with the Parmesan , adding the garlic powder , salt and pepper to Taste.

2- divide the puff pastry sheets on long sheets , and cut each one on equal squares .

3- add one Teaspoon of the filling Mixture in each square  , brush the edges with the egg white and once you fold it in from of a triangle press the edges with fork .

4- Brush with egg yolk , and sprinkle with some sesame seeds .

5- Preheat the oven on 350 Degree F and Bake for 20 - 25 min , watch it carefully until it puff and brownish on the top.

(use non stick parchment paper)

Enjoy!

Moroccan black-eyed peas

A hearty bowl of black-eyed peas cooked with garlic, onion, tomatoes adding lemon juice and  Cumin makes it Taste even better  .

Ingredients:

1    Cup Black eyed Peas (put in Hot water for 30 min )

1    Tomato Pealed and diced 

1/2 Onion Diced 

2    Garlic Cloves 

2    TBS Fresh Chopped parsley and cilantro

1     Teaspoon Cumin 

1     Teaspoon Paprika 

1/2  Teaspoon Ground Ginger 

1/4  Teaspoon Turmeric 

1/4  Teaspoon Black pepper 

2     Teaspoon Salt to taste 

4      Cups water or vegetable stock

1      Teaspoon Tomato Paste 

Lemon Juice or Slices if desired 

Olive OIL

Steps:

1- in deep pan pour 1 to 2 TBS Olive Oil , the diced Onion , minced Garlic Cloves , Diced Tomato , stir over medium Heat for 5 min , then add the Black eyed Peas and the spice and stir in 1 Teaspoon tomato Paste and water.

2- Cover and Let cook until most of the sauce evaporate and the black eyed Peas are cooked . 

3- Turn off the Heat and add the 2 TBS of Fresh Chopped parsley and cilantro and 1 Teaspoon of Cumin with a drizzle of Olive Oil , Stir and Serve with Lemon Slices or Drizzle with Little bit of Lemon Juice to Eat .

Enjoy!

Quinoa ( Moroccan way)

Quinoa is very Healthy Grain, tossed with onion, garlic, and Dried parsley  This side Dish may be served hot or at room temperature. It can be cooked in chicken broth for adding richness..

Ingredients:

1    Cup Quinoa

2    Cup water 

1/4 Green Pepper cut into cubes 

1/2 medium Tomato Cut into Cubes

1/4 Onion Cut into Cubes 

1    TBS Dried Parsley

1    Teaspoon Salt 

1    Teaspoon Paprika

1/2 Teaspoon Turmeric

Pinch of Black Pepper

1      Clove Garlic Minced

1     Teaspoon Tomato Paste 

Olive Oil

Steps:

1- in Pan over Medium Heat poor 1 Teaspoon of Olive Oil , Onion , Green Pepper , Tomato Cubes, Minced Garlic cook for 10 min then add Tomato Paste melted in some water.

2- Add the spices and and the Quinoa and Mix then the 2 Cups of Water , Cover and let Cook Until all the water evaporates.

3- Turn off the Heat , and Add the Dried Parsley , Mix all Good and Serve Hot .

 

Enjoy !

P.S: The key with using Quinoa is to rinse it first ( If it's not Already Rinsed ). That washes away the hint of bitterness that can come with this grain, leaving a pleasant, adaptable food. 

Spanish Rice Pudding (Aroz Con Leche)

This is a typical and very popular dish that is served in households all over Spain. It is rich and sweet with a touch of Orange & Cinnamon  flavor.

Ingredients:

1               Cup regular Rice 

2               Cups water

1               Cup Milk 

1               Cup Heavy Cream

1/2 & 1/4 Cup Sugar 

Zest of one Orange peel

1               Teaspoon Salt 

cinnamon to garnish

Steps:

1- Place the rice in a large saucepan with the water, and salt let it boil then lower the heat and cook, covered, until most of the water has been absorbed.

2- Stir in the milk, and sugar, stirring constantly, over low heat until the mixture thickens.

3- Add the Heavy Cream and stir , let it Boil over low Heat , Add the Orange Zest , let thicken little bit .

4- Remove from the heat and let cool for 10 to 20 minutes.

5- Garnish with ground cinnamon ans some Orange Zest if desired.

Enjoy !

Tostones (fried plantains) with Creamy Garlic Cilantro Dip

Tostones also known as patacones pronounced "pataˈkones", are a popular side dish in many Latin American countries,The dish is made from sliced green (unripe) plantains cut either length-wise or width-wise,   fried twice,They are Very Delicious and Unique!

Ingredients:

 2     Green plantains
 4     Cloves roasted garlic
 1     Cup sour cream or plain low fat greek yogurt
 1/2  Cup fresh cilantro, roughly chopped
 1     Green onion, roughly chopped
 Pinch salt
 Pinch fresh cracked Black pepper
 Canola or safflower oil for Frying
 Sea salt
 Juice of 1 lime

Steps:

To make the garlic dip:

1-  Add roasted garlic, sour cream or the Greek yogurt, cilantro, green onions, and lime juice to a food processor or blender. Process until well blended. Add salt and pepper to taste. Chill until your tostones are ready.

Fry the plantains:

2- To peel the plantains: Start by running a paring knife 3-4 times along the length of the plantain, only going deep enough to slice the thick skin , then peel it away of the plantains.

3- Slice the plantains, on the bias, about 1 or 1/4 inch thick.  Place slices in a bowl of lightly salted water to prevent browning before cooking if your oil isn't hot enough.

4- Heat 1 to 4 cups oil (depending on the size of your cooking vessel) in a large pan over medium high heat (oil should reach 350-375 degrees F). Dry the plantains and carefully add to the hot oil, making sure not to crowd the pan. Fry the plantains 2-4 minutes on each side, then remove to a plate lined with paper towel.

5- Carefully press the plantains between two sheets of wax paper, using a tortilla press, or by the bottom of a large glass ( While they still Hot) . Fry the smashed plantains another 1-2 minutes in the hot oil.

6- Sprinkle with sea salt, Dip and enjoy!

A simple mushroom spinach pizza

much better than takeout pizza! i made this recipe as a quick Dinner for tonight it was a hit!

Ingredients:

1    Cup mushroom, sliced

1/2 Cup Spinach Chopped

1    Cup Mozzarella shredded cheese 

1/3 Cup finely shredded parmesan blend

1/4 Cup cheddar cheese shredded 

  Pizza Sauce (Got the one Ready from The store)

  Homemade Pizza Crust (Click Here)

  Italian herbs

Steps:

1- Preheat the Oven at 400F 

2- Top the crust with The Tomato Sauce , Then the Sliced Mushrooms and the Chopped Spinach.

3- Add the Mozzarella Cheese , the Finely shredded Parmesan blend , and the Cheddar Cheese .

4- Sprinkle with some Italian herbs and cook for 10-15 min 

Enjoy!

Ma'akouda or Moroccan Potato Patties

Ma'akouda, similar to the potato latke is a dish well known in Essaouira the Moroccan city. This can be served as an appetizer or made into a sandwich with some tomato Sauce and lettuce leaves .

Ingredients:

1    Pound of potatoes, peeled and diced
1   TBS of finely chopped cilantro
1    TBS of finely chopped parsley
1    Teaspoon of cumin
1    Teaspoon of salt
1/4 Teaspoon of pepper
1     Egg
1/2  Minced garlic cloves

Mix :1 Cup Flour, 1 Cup water , 1 Teaspoon baking Powder, Pinch of turmeric & salt  and set aside .

Oil for frying

Steps:

Preparing the Potato Mixture

1- Cook the potatoes in boiling water until they become soft.

2-  Once the potatoes are cooked, drain them from the water.

3-  Mash the potatoes with a fork or a manual potato masher.

4-  Add the parsley and cilantro, egg and garlic and splices to the potatoes. If you like spicy food you can add hot chile pepper to the potatoes.

5- Make small patties out of the potato mix.

Frying the Ma'akouda

1- First heat the oil in the skillet

2- Dip the potato patties in water and flour with the baking Powder, salt and turmeric thick Mixture and then fry them. Make sure the oil is very hot before frying so they don't absorb so much oil or melt .

3- Cook the Ma'akouda until it becomes golden brown and use paper towels to absorb the excess oil.

4- Serve the Ma'akouda immediately. You can serve it as an appetizer or as the way it is sold on the streets in Morocco as a sandwich using bread or Moroccan bread lettuce, tomato and hot sauce.

P.S you can always refrigerate it and reheat whenever you like. 

Moroccan Potato Tortilla

Potato Tortilla Originally is a Spanish Dish adapted by the Moroccan Cuisine by adding a Moroccan Touch of Flavors to it , It is also called Tortilla de Patata or Potato Omelet.

Ingredients:

4   Large Potatoes Peeled and cut     into Small Cubes 

1   TBS  Chopped Cilantro

3    Large Eggs beaten with 2 TBS Milk

1    Medium chopped yellow Onion saute in 1 TBS olive oil

2    Teaspoon Salt (Not Full)

1/4 Teaspoon Cumin

1/4 Teaspoon Paprika 

Pinch of Black Pepper

Steps:

1- Fry your Potato Cubes into some canola oil until lightly Brown,   then set aside to drain .

2- in Big Bowl Combine Cilantro , salt & Pepper , Paprika & the fried Potato Cubes.

3- Mix well then Add the Beaten eggs with the 2TBS Milk , and Mix.

4- Pour into non-stick baking Pan and Shake to Flat the potato Mixture into the Dish.

5- Preheat the Oven into 400 F , Bake for 15-20 min .

Curry Rice

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

Ingredients:

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 

Steps:

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.