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It’s mid-May so we can officially say summer is around the cauliflower, ugh I mean the corner! Ok, not funny.

But seriously, I have been waiting for summer since last September after we came back from our little voyage around the Mediterranean. These past months, I have been asking Google where I could find a sunny beach and the answer was always somewhere that requires me to take a nine hours flight, #notconvenient. Knowing that I can go to a nice beach for a quick weekend right now really elevates my mood, so I am really thrilled summer is around the corner.

This cauliflower ! I had been thinking about doing a version of a whole baked cauliflower for a long time. After seeing all the delicious and cute roasted cauliflower online I couldn’t help myself and I really do love cauliflower. I usually roast the florets and eat them as a side but keeping the whole veggie creates a fun presentation and makes it a “main” rather than a side.

Sweet chermoula is honestly one of the creation I am the most proud of, it’s simply a basic chermoula made with different ratio and some honey ! It’s powerfully tasty and has the perfect balance of salty, sweet and sour. I make a big batch very often and keep it in the fridge because it really works with everything, it’s my favourite go-to marinade !

Sweet chermoula Whole Roasted Cauliflower INGREDIENTS
  • 5 tablespoons olive oil

  • 4 tablespoons clear honey

  • 3 garlic cloves, peeled and crushed

  • 3 tablespoons lemon juice

  • 30g fresh coriander, finely chopped

  • 3 teaspoons paprika

  • 2 teaspoons ground cumin

  • 1 ¼ teaspoons salt, or more to taste

  • 1 medium sized whole cauliflower (roughly 600gr)

  • Flaked almonds for garnish, if desired

  • Lettuce leaves to serve, if desired

 METHOD 

 • Preheat the oven to 200°C (180°C fan) and stir all the ingredients for the sweet chermoula together in a bowl until smooth. Alternatively you can place all the ingredients in a food processor.

 • With a sharp knife, remove the bottom stalk of the cauliflower and any remaining leaves without damaging core. You want the cauliflower to be able to sit flat in the roasting pan.  

 • Place the cauliflower upside down and fill it with half of the sauce.  Then use both your hands to shake it to make sure that the sauce goes in the inner parts of the cauliflower. Carefully flip the cauliflower inside the roasting pan (so it’s core side-down) and use a brush or your fingers to cover the cauliflower with the rest of the sauce.

 • Cover with aluminum foil and place in the oven for 20 minutes or until the cauliflower is almost cooked (you should be able to insert a knife but with some difficulties).

 • Uncover and put then pan back in the oven for another 15 to 20 minutes until the cauliflower is soft and fully cooked (you should be able to insert a knife easily) and the cauliflower is nicely golden. Serve with almond flakes and lettuce leaves if desired.

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Do you know rfissa? Rfissa is a kind if chicken tagine served with thin stripes of pan fried bread similar to msemen – called trid – and then topped with lentils. Because making trid is relatively time consuming, when we make rifssa at home in Morocco, we usually buy the trid from the souk or a local bakery.  

A few weeks ago as I was looking at my cupboard, I found some papardelle and immediately thought, how about making rfissa with them instead of trid! I had been craving this dish for so long and never found the motivation to make trid myself so it definitely sounded like a good idea.

I have to say, I was a bit sceptical because the consistency of pasta is definitely different than the consistency of trid. Trid’s texture is closer than that of bread, it has a good absorption level which is very important in order to enjoy all the juices and onion sauce of rfissa. But I decided to give it a go and chose to cook my pasta very al dente so it can absorb will the juices and hopefully feel more like trid.

The result was just perfect, not only did I found all the flavours of rfissa but I didn’t have to spend hours in the kitchen making trid. This recipe is my mom’s, it’s very straightforward and ready in a bout 1 hour from start to finish.

 Rfissa Express – Fragrant chicken and lentils with papardelleINGREDIENTS
  • 4 tablespoons olive oil

  • 4 large chicken legs

  • 3 large onions, sliced

  • 20g fresh coriander, finely chopped and more for garnish, if desired

  • 3 garlic cloves, peeled and crushed

  • 1 teaspoon ground turmeric

  • 1 teaspoon ground ginger

  • 1 teaspoon ras el hanout

  • ¾ teaspoon salt, or more to taste

  • ¼ teaspoon ground black pepper

  • 1 pinch saffron threads

  • 200ml vegetable or chicken stock

  • 1 x 400g can green lentils, drained

  • 500g papardelle, cooked according the packaging 

METHOD

 • Heat 2 tablespoons of the olive oil in a large saucepan over a medium-high heat. Add the chicken legs (in batches if necessary), skin-side down, and sear for about 5 minutes until golden brown. Make sure that the oil is very hot before adding the chicken – you should hear a sizzle when the skin touches the pan, otherwise it isn’t hot enough. The skin will be released naturally from the chicken flesh once seared, so don’t be tempted to remove it beforehand. Transfer the seared chicken to a dish and set aside until you are ready to use it. 

 • Reduce the heat under the saucepan to medium and heat the remaining 2 tablespoons of  olive oil. Add the onions, cover the pan and leave to cook for about 10 to 15 minutes or until they are soft and translucent, stirring occasionally. Add the coriander, garlic, turmeric, ginger, ras el hanout, salt, pepper and saffron and cook for 5 minutes, stirring occasionally. Return all the chicken legs to the pan and pour in the stock. Bring to the boil over a high heat, then reduce the heat to medium-low, cover the pan and leave to simmer gently for 45 minutes or until the chicken is almost cooked, stirring occasionally. If it looks like there isn’t enough liquid in the pan at any point during the cooking process, add a couple of tablespoons of water.

• Once the chicken is cooked, remove it from the pan and if necessary and adjust the consistency of the onion sauce. The sauce needs to be pourable but not soup-like, if the sauce is too dry add a few tablespoon to the pan and if it’s too liquid, reduce the sauce for a few minutes. Taste the sauce and adjust the seasoning with salt if necessary.

• In a separate small saucepan, add in the lentils along with a ladle of the onion sauce and warm up over medium-low heat. Taste the sauce and adjust the seasoning with salt if necessary.

• While the lentils are warming up, return the chicken to the pan over low heat and cook your pasta according the packaging. I recommend eating the paste al dente. Drain the pasta and serve immediately with the chicken and lentils on top. Garnish with ground coriander, if desired.

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Hello 2019! The very first post of the year had to be a healthy (healthy-ish?) one and not the kind that makes you force yourself to empty your plate and then immediately grab your phone to order a burger. Tell me you’ve also been there…?

Today we’re talking about the kind that makes you want to go for a second serving! If you like harissa and if you like chickpeas, you’re going to love this twist on the classic Ceasar salad. Basically, what I have done here is replace the croutons with crispy on the outside and deliciously soft on the inside harissa spiced chickpeas. It’s so good and addictive, I recommend making a double batch of harissa chickpeas! One for this Caesar salad and one for Netflix nights.

Enjoy!

Crispy Harissa Chickpea Caesar SaladServes 4  INGREDIENTSHarissa chickpeas
  • 500g drained chickpeas

  • 2 tablespoons olive oil

  • 2 tablespoons harissa

Caesar dressing
  • 125g  plain Greek yogurt

  • 4 tablespoons mayonnaise

  • 20g coarsely grated or finely chopped Parmesan and more for garnish

  • 1 large garlic clove, minced

  • 1 ½ tablespoons fresh lemon juice

  • 1 tablespoon Worcestershire sauce

  • 2 teaspoons Dijon mustard

  • Salt & pepper to taste

Salad
  • 100g romaine lettuce chopped

  • 100g baby kale chopped

  • Handful cherry tomatoes

  • 4 hard boiled eggs, halved 

METHOD 

• Preheat the oven to 180 C and line a roasting tray with baking paper. Rinse and drain the chickpeas thoroughly and use a tea towel to pat them dry. Transfer the chickpeas, olive oil and harissa in a large mixing bowl. Use your hands to cover all the chickpeas with the harissa and transfer in the lined baking tray. Roast for 35 to 40 minutes giving the chickpeas a good stir every now and then until they are baked and crisp.

 • Meanwhile mix all the Caesar dressing ingredients and place in the fridge until ready to serve.

• When ready to serve, toss together the lettuce and baby kale in a large bowl. Add the tomatoes, chickpeas and boiled eggs halves. Drizzle the salad with the dressing and serve immediately.

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Oh la la, it’s already December. Have you started planning your meals for the holiday season? For now, I am pretty sure that chermoula oysters and turkey, cranberry & chestnut tagine will be on the menu. I am really struggling to find new canapés or bite-size-thingies ideas. Any tips welcomed!

These cookies. For those who have my book you probably came across something that reminds you of them, their older cousin: my ‘chebakia sugar cookie’! Chebakia is a delicious pastry that Moroccans enjoy during Ramadan. It really is delicious and wonderful but it’s quite time consuming so whenever I had been having a craving for it, I made my chebakia sugar cookie. It has all the flavours of the chebakia contained in an easy to make and quick sugar cookie.

I happen to be a serious chocolate chunk cookie aficionado so lately I experimented a white chocolate version of my chebakia sugar cookie. The goal was to create a white chocolate chunk version of it with the same flavours but more chocolate-chunky and super comforting. The white chocolate adds sweetness and texture to the cookie and I don’t think I will ever look back. The recipe is based on Adrianna Adarme’s chocolate chip cookie recipe. She is the queen of cookie recipes and I am pretty sure she is the very reason there’s always a batch of ready to be baked cookies in my freezer.

If you’re looking for nicely spiced and sweet cookie to serve our guests before the end of the year, you won’t be disappointed with these white chebakia and white chocolate cookie.

And for those who are looking for the perfect gateway in Marrakech and entered the giveaway in collaboration with Dar Jaguar a few weeks ago, don’t forget that you qualify for a 15% discount off rooms and special Christmas packages. All you have to do is quote “Nargisse”.

Chebakia and white chocolate cookiesMakes 24 cookies INGREDIENTS
  • 4 tablespoons toasted sesame seeds

  • 430gr plain flour

  • 1 ½ teaspoons baking powder

  • 1 ½ teaspoons baking soda

  • ½ teaspoon salt

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground aniseed

  • ½ teaspoon ground turmeric

  • 250ml unsalted butter, melted and cooled slightly 

  • 200gr brown sugar

  • 90gr granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 200gr white chocolate pieces (chunks or chips)

  • 4 tablespoons clear honey

  • 2 tablespoons orange blossom water 

METHOD  

Use a pestle and a mortar or coffee grinder (or a small food processor) to finely ground the sesame seeds. Take care not to overgrind them, otherwise they could turn into sesame seed butter.  

In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, aniseed and turmeric together. Set aside.

In a separate large bowl, add in the melted butter, brown sugar and white sugar  and beat together with a hand-held electric whisk (or using a stand mixer fitted with the paddle attachment) for about 2–3 minutes or until the mixture is smooth and fluffy. Add the eggs and the vanilla extract and beat once more.

In one batch, add the flour and mix on a low speed until everything is incorporated – be careful not to overmix as this will make the cookies quite tough. Pour in the chocolate chunks and mix one last time. Cover the bowl with cling film and leave to rest in the fridge for a minimum of 2 and up to 24 hours.

When ready to bake, preheat the oven to 170 C (350 F). Scoop the dough in single tablespoonfuls and place the cookies on a lined baking tray, leaving at least 5cm between each of them, and bake for about 10 to 12 minutes until the edges are lightly golden brown and the centre is a bit soft. Remove from the oven and leave the cookies to rest on the tray for 5 minutes, then transfer them to a wire rack to cool completely – if you try to remove them sooner, you may damage the cookies.

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It's been a while since I've last posted a tagine recipe! Well, this mainly proves one thing: Moroccan cuisine is not only about tagines, don’t you think?  Not that I don't love love love our yummy stews but Moroccan food has so many other treasures to offer, like bastilaalmond briouates or maakouda!

Artichoke season started a few weeks ago in the UK and I couldn't resist but purchase these beautiful purple artichokes when I saw them. And the first thing that sprung to my mind when I got home was that I was going to *tagine* them!

Traditionally artichoke tagine is prepared in Morocco with meat and green peas but I substituted the meat with baby potatoes because summer and occasional veganism habits plus potatoes and artichoke make a very very good match!

It has green peas, plenty of spices, olives, and preserved lemon! It's satisfying, fragrant, citrusy and only takes one hour to prepare!

On a side note, I am currently in Lebanon where I am enjoying and discovering tons of yummy foods! Enjoy this recipe while I go back to my favourite hobby: e a t i n g !

Artichoke Tagine with peas, baby potatoes and preserved lemon (vegan)INGREDIENTS

Serves 4

  • 2 tablespoons olive oil

  • 2 large onions chopped or sliced (400 gr)

  • 2 teaspoons finely chopped garlic (about 2 to 3 cloves)

  • ½ teaspoon ground turmeric

  • ½ teaspoon ground dried ginger

  • ¾ teaspoon salt or more to taste

  • ¼ teaspoon ground black pepper

  • 1 ½ to 2 cups vegetable stock (300 ml to 450 ml)

  • 400 gr baby potatoes

  • 1 medium size preserved lemon

  • 10 medium size artichoke bottoms (600 gr)

  • 200 gr green peas

  • 150 gr red-brown olives, like kalamatas

  • Chopped coriander for garnish

METHOD

• In a large casserole, heat the olive oil and add the onions over medium heat. Cover with a lid and leave the onions until they are soft and translucent, about 10 min. This will allow to sweat the onions.

• Add the garlic, the spices, salt and pepper and 1 ½ cup (300ml) vegetable stock. Cover with a lid and leave to simmer gently for 30 minutes to obtain a nice broth.

• Meanwhile, remove the flesh from the preserved lemon and finely chop the skin (discard the flesh).

• Add the potatoes, the artichoke bottoms and the preserved lemon in the casserole and cover with a lid for 20 to 25 minutes until both the artichoke and the baby potatoes are nicely cooked and soft. At this stage, there should be enough liquid in the casserole to partially cover the potatoes and the artichokes, if it looks like the tagine is too dry, add more vegetable stock.

• Add the green peas and cover for 3 to 4 minutes or until the green peas are cooked.

• Serve warm with a side of couscous or crusty bread. Top with olives and fresh chopped coriander.

Notes

• Depending on the seasons, it might be hard to find artichoke bottoms. If you do find them, heres how to obtain artichoke bottoms from whole ones. If you can’t find artichoke, don’t hesitate to use frozen ones.

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Happy birthday MyMoroccanFood.com!!

Can you believe this? It has been already one year since I posted my very first recipe. I launched this blog a year ago to share my love and passion for Moroccan food and when I look back at all the recipes I have developed and the support I have received this past year, I couldn’t feel happier! So thank YOU for following along <3.

To celebrate, I decided to share the recipe for these delightful Moroccan mint tea infused chocolate truffles, they are

If you like all the above, you should definitely try this recipe! They are so easy to prepare, you won’t believe it!

Enjoy!

Moroccan Mint Tea Infused Chocolate TrufflesINGREDIENTSMakes about 20 truffles
  • 250 ml double cream

  • 20 gr butter

  • 3 teaspoons loose gunpowder green tea leaves

  • A handful of fresh mint leaves

  • 200 gr dark chocolate (70%), chopped

  • 3 tablespoons honey

  • ½ teaspoon vanilla extract

  • 1 cup cocoa powder to coat the truffles

METHOD

• In a deep skillet transfer the cream and the butter and bring to a boil. Remove from the heat and add the green tea and mint leaves. Leave to steep for 30 min.

• Strain the cream and transfer it back into the deep skillet. Place over medium heat and add the chocolate, honey and vanilla. Stir until the mixture is smooth and the chocolate is melted, about 5 minutes.

• Once the mixture is melted transfer it into a bowl and place in the fridge until the ganache firms up, about 1 hour.

• Spoon teaspoons of the ganache and roll them into balls.

• Transfer the cocoa into a bowl and place several balls at a time and turn to coat with cocoa. 

• Enjoy chilled or at room temperature.

Notes

• Keep in an airtight container for up to 1 week. 

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Harcha is a type of pan fried semolina cake and like baghrir or msemen, harcha is famous for being one of the classic Moroccan breakfast essentials. Usually served for breakfast they are also enjoyed in Morocco during tea time with jam or with honey and butter syrup.

I wasn’t sure if they would be considered as bread or biscuits but I think the right term would be a galette (aka crusty bread). Their consistency is delicately soft on the inside and slightly crispy on the outside. They are deliciously tasty and rich. They can be sweet or savoury, flavoured and/or filled with dried fruits, meat, herbs, etc. I love love love harcha with black olives and zaatar so I decided to share this recipe with you! 

I advise you to enjoy them while they are warm. As you can see I had my plain harcha with sprinkles but my favourite way is the British scone way: with clotted cream and jam!

HarchaINGREDIENTS

Makes 16 5 cm small harchas

  • 250 gr semolina

  • 3 tablespoons caster sugar

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • 75 gr unsalted butter at room temperature (softened)

  • 100 ml milk, any type

METHOD

• In a medium sized bowl mix together the dry ingredients; semolina, sugar, baking powder and salt.

• Add the soft butter to dry mixture and using your hands, mix them together making sure that the dry mixture is now moist.

• Add half of the milk and mix again. Keep adding milk until you obtain a dough consistency. Depending on the type of semolina you will be using the amount of milk will vary. Let the harcha dough rest for 20 minutes to allow the semolina flour to absorb the milk.

• Divide the dough into equal sized balls and flatten them into 1 cm thick discs or any other shape. 

• Coat the harcha discs with more semolina on each side to obtain a crispy texture once cooked. 

• To cook them, place them in a warm pan over medium-low heat and cook on each side for 5 minutes or more until golden on each side.

 • Serve warm with anything you fancy!

Notes

• The traditional topping for harcha in Morocco is melted honey and butter syrup. To make the syrup, heat equal portions of honey and butter until melted. You can also add some drops of orange blossom water to the syrup. 

Zaatar and black olive HarchaINGREDIENTSMakes 16 5 cm small harchas
  • 250 gr semolina and more for coating

  • 75 gr butter at room temperature

  • 100 ml milk

  • 1 teaspoon baking powder

  • 3 tablespoons zaatar

  • 2 tablespoons finely chopped pitted black olives

  • 1 teaspoon salt

METHOD

• In a medium sized bowl mix together the semolina, zaatar, olives, baking powder and salt.

• Add the soft butter to this mixture and using your hands mix them together making sure that the dry mixture is now moist.

• Add half of the milk and mix again. Keep adding milk until you obtain a dough consistency. Depending on the type of semolina you will be using the amount of milk will vary. Let the harcha dough rest for 20 minutes to allow the semolina flour to absorb the milk.

• Divide the dough into equal sized balls and flatten them into 1 cm thick discs or any other shape. 

• Coat the harcha discs with more semolina on each side to obtain a crispy texture once cooked. 

• To cook them, place them in a warm pan over medium-low heat and cook on each side for 5 minutes or until golden on each side.

 • Serve warm with anything you fancy!

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It’s that time of the year again (already ?), yay!

Supermarkets and stores are filled with gigantic pumpkins and all you can do is give in to their appealing and cheerful orange hue and pick your favourite one.  

There are so many things we can do with pumpkin such as vegetarian hamburgers, pumpkin pie, pumpkin jam (we do that a lot in Morocco!) and of course a scary jack o’lantern.

Since this blog is about Moroccan food, I thought I will make a tagine, because pumpkin and aubergine and of course caramelised onions. I’ve been having serious cravings for dishes that include a massive amount of caramelised onions.

Caramelised onions are like my best friends at the moment, I love them, they make everything taste yummier: tagines, hamburgers, pasta, sandwiches and even salads.  

This tagine bursts with earthy flavours and aromas, it’s scrumptiously oniony, pumpkin-y and super creamy.

Enjoy! 

Aubergine and pumpkin tagine with caramelised onionsServe 4 to 6INGREDIENTS
  • 3 tablespoons olive oil

  • 800 gr onions, chopped

  • 200 gr shallots, chopped

  • 4 garlic cloves, finely chopped, about 1 tablespoon chopped garlic

  • 600 gr aubergine (2 large aubergine), quartered and chopped into 4 cm (1.5 inch) chunks

  • 600 gr pumpkin or squash, peeled, deseeded and cut into large chunks

  • 1 teaspoon ground turmeric

  • ½ teaspoon ground ginger

  • 1 teaspoon salt or more to taste

  • ¼ teaspoon ground black pepper

  • 2 cups water (500 ml)

  • 100 gr raisins

  • Chopped coriander for garnish

METHOD

• In a large casserole warm the olive oil over medium-high heat. Once the oil is warm, transfer the onions and the shallots. Lower the heat to medium and cover with a lid. Leave until the onions are soft and translucent, about 25 minutes. Stir occasionally.

• Once the onions are soft and translucent, uncover and reduce the heat to medium low. Stir occasionally for 20 minutes until the onions are golden brown.

• Add the rest of the ingredients (garlic, aubergine, pumpkin, turmeric, ginger, salt, black pepper, water and raisins) and cover the casserole with a lid. Let simmer gently and leave until the vegetables are cooked, about 35 minutes. 

• Serve warm with couscous, brown rice or bread and garnish with coriander. 

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Oh hey friends! Happy autumn, fall, apple/pumpkin and all things cosy season! Every year, the blogger in me can’t resist but post a supper autumn-y recipe, after seeing hundreds of images of pumpkins and apples, how could I NOT share a recipe for one of these ingredients? It would make me a blogger who doesn’t care about seasons, right?

But to be honest, there’s one trend I still haven’t given in to and it’s pie making, including the dough (obviously). Don’t get me wrong, I love, love, love watching images of beautifully latticed and designed pies, but I never felt the need to actually go for it on a regular basis.  In other words, even Instagram wouldn’t change the lazy baker in me! So today, my friends, we are making the lazy but super charming and delicious cousin of the pie, a galette! And we are not going to stop there, we are making a galette topped with a crumb (yes yes yes!) shall we call it a crambelette!?  

The recipe comes together so quickly and it’s SOOO good, I packed a slice for my mom and took it to Brussels last week. She doesn’t like apple pie and she surely changed her mind after a bite of this magical galette.

The brown butter definitely takes the filling to a whole other level, it gives it a nutty and irresistible taste that goes so perfectly with the orange blossom and the sweetness of the apples. The crumble with brown sugar brings crunchiness and a caramel-like taste to the whole ‘lazy version of a pie’ experience! I am addicted.

Brown butter and orange blossom apple galette with crumble top  INGREDIENTSServes 6  
  • 60g unsalted butter

  • 550g apples (about 4 medium ones), cored and sliced

  • 50g g caster sugar

  • Juice of half a lemon (about 2 tablespoons)

  • 2 tablespoons plain flour

  • 1 teaspoon orange blossom water

  • 1 teaspoon vanilla extract

  • ¼ heaped teaspoon salt

  • 280g premade or store bought shortcrust pastry sheet  

  • Vanilla ice cream to serve, if desired

 For the crumble

  • 90g plain flour

  • 60g g brown sugar

  • 60g cold unsalted butter

  • Pinch salt

METHOD

• Preheat oven to 200 C (390 F)

• Make the brown butter; melt butter in a small saucepan over medium heat. Keep an eye on the butter, the butter will start to foam and turn into a golden yellow. Leave the pan over the heat or until the butter turns into a light brown (about 2 minutes). Immediately, remove the pan from the heat and transfer the butter in a bowl to make sure the butter stops browning and avoid burning it. Place in the fridge for 5 to 10 minutes to allow the butter to firm up a bit.

• Make the galette filling. In a large bowl, mix the apple slices, sugar, lemon juice, flour, orange blossom, salt, vanilla and solidified brown butter (it doesn’t have to be very firm just a little bit).

 • Make the crumble. In a separate mixing bowl add in the flour, butter and salt. Take the butter from the fridge and cut it into 1 cm cubes. Using your finger tips, rub the flour into the butter until the mixture looks like coarse breadcrumbs and you can’t feel the butter anymore. Make sure you use your fingertips and not your hand palms as this will warm up the butter and you need to keep it cold in order to obtain the right crumbly texture. Add in the brown sugar and use a large spoon (or your fingers tips) to mix to combine.

• Line a baking sheet with parchment paper and roll out your pastry. Arrange the apple slices over the dough (including the juices, if any) and leave 3 to 5 cm (1 to 2 inch) border around the edge of the dough, depending on the shape of your pastry (round or squared). 

• Fold the edges of dough towards the centre and over the apples. Gently press the corner of the galette to seal. Sprinkle the crumble mixture over the apple slices making sure that all the slices are now covered. Transfer in the oven until the crust is golden brown, about 25 to 30 minutes.

• Leave to cool down for 10 minutes before removing the galette from the baking sheet to avoid damaging it. Serve warm or at room temperature with vanilla ice cream, if desired.

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I know it’s been a very long time friends and I had genuine intentions to post this recipe a few weeks ago but as you probably noticed, summer happened and it made me postpone a few blog posts on my editorial calendar #sorrynotsorry.

But first, how have you been and how was your summer? Mine was quite blissful, I’ve managed to enjoy a good balance of London heatwave and Mediterranean coastal sea wind. It was perfect because as soon as the heatwave kicked in in London we coincidentally had plans to go to the seaside somewhere in Europe or Morocco. Now it’s back to school season, we’ve been in London for a couple of weeks and I am just starting to feel reacquainted with my alarm and snooze button. And talking about back to school, our baby girl Laelia – who’s no longer a baby! – started preschool this week. We dropped her off and left her for the first time ever and she couldn’t be happier about it. When we left, her answer was “bye bye”, I am not going to bother you with how it made me feel and how am still wondering why she’s not missing us just *a little* bit.

This recipe! A few weeks (or is it few months?) ago, I visited Belazu’s Pembury Kitchen in London and cooked a feast with their development chef Henry Russell. It was so much fun to brainstorm together and to create super tasty dishes inspired by Morocco and Belazu’s products. By the end of the morning we had cooked some serious deliciousness including this artichoke, green peas and preserved lemon salad.

This recipe is a sort of salad version of the Artichoke, baby potato & preserved lemon tagine that’s in my cookbook Casablanca. We intended to make the whole tagine but then decided at the last minute to make a quick and easy version of it (minus the potatoes) and the salad form tastes just as good as the tagine one! Once you have all the ingredients in hand, the salad is ready in no-time, super comforting and fragrant. I re-tested it a few times at home and the recipe is now *all for you*.

Artichoke, green peas, purple olives and preserved lemon saladINGREDIENTS
  • 3 tablespoons olive oil
  • 2 garlic cloves, peeled and crushed
  • 2 small preserved lemons, flesh and rind finely chopped
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground ginger
  • 200g frozen green peas
  • 2 tablespoons finely chopped coriander
  • ¼ teaspoon salt, or more to taste
  • Generous pinch ground black pepper
  • 200gr drained precooked artichokes, roughly chopped
  • 60g drained red-brown olives, such as Kalamata, pitted and roughly chopped
METHOD

• Heat the olive oil in a large saucepan over a medium heat. Mix in the garlic, preserved lemon, ground turmeric and ground ginger and fry for a minute until the oil is fragrant.

• Stir in the green peas, coriander, salt and pepper and give a good stir to the content of the pan. Cover the pan and leave until the green peas are fully cooked, about 4 minutes. Mix in the artichokes and Kalamata olives, taste and adjust the seasoning with salt if necessary. Serve warm or cold, as desired.

 

Photos by Belazu & Jose Laborda Ubiria. 

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