The culinary method to prepare some Moroccan cuisine

Moroccan Mint Tea:

Ingredients:

• Green tea leaves

• Fresh mint leaves

• Sugar (optional)

Method:

• Rinse Tea Leaves: Rinse the green tea leaves with hot water and discard the water.

• Brew Tea: Steep tea leaves in hot water for a few minutes.

• Add Mint and Sugar: Add fresh mint leaves and sugar to taste.

• Pour from Height: Pour the tea from a height into glasses to create froth.

• Serve: Moroccan tea is often served in small glasses. Enjoy the refreshing blend of tea and mint.

Tagine Kefta:

Ingredients:

For Kefta (Meatballs):

• 1 lb ground beef or lamb

• 1 small onion, finely grated

• 2 cloves garlic, minced

• 1/4 cup fresh parsley, finely chopped

• 1 teaspoon ground cumin

• 1 teaspoon ground paprika

• Salt and pepper to taste

For Tagine Sauce:

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon ground paprika

• 1 can (14 oz) diced tomatoes

• Salt and pepper to taste

• 1/4 cup fresh cilantro, chopped

For Poached Eggs:

• Eggs (as many as needed)

Instructions:

1. Prepare Kefta (Meatballs):

• In a large bowl, mix together ground meat, grated onion, minced garlic, chopped parsley, ground cumin, ground paprika, salt, and pepper.

• Shape the mixture into small meatballs, about the size of a walnut.

2. Brown the Kefta:

• Heat olive oil in the bottom of the tagine or a large, deep skillet over medium heat.

• Brown the meatballs on all sides until they get a nice crust. Remove them and set aside.

3. Prepare the Tagine Sauce:

• In the same tagine or skillet, add more oil if needed. Sauté chopped onions until softened.

• Add minced garlic, ground cumin, ground coriander, ground paprika, and ground cinnamon. Cook for another minute until fragrant.

• Pour in the diced tomatoes with their juices. Season with salt and pepper. Allow the sauce to simmer for about 10 minutes until it thickens slightly.

• Add the browned meatballs back into the sauce. Simmer for an additional 15-20 minutes until the meatballs are cooked through.

4. Poach the Eggs:

• Create small wells in the sauce and carefully crack the eggs into the wells.

• Cover the tagine and let the eggs poach in the simmering sauce for about 5-7 minutes, or until the whites are set but the yolks are still runny.

• If you prefer firmer yolks, cook the eggs a bit longer.

5. Garnish and Serve:

• Sprinkle fresh cilantro over the tagine just before serving.

• Serve the Kefta with Eggs directly from the tagine accompanied with bread.

Chicken Tagine with Olives:

Ingredients:

For the Chicken Marinade:

• 2-3 lbs chicken, cut into pieces

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 1 teaspoon ground ginger

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon paprika

• 1/2 teaspoon turmeric

• Salt and pepper to taste

• 1/4 cup olive oil

• Juice of 1 lemon

For the Tagine:

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 1 cup green olives, pitted

• 1/2 preserved lemon, rind only, thinly sliced (optional)

• 1 cup chicken broth

• 1/2 cup chopped fresh cilantro

• 1/2 cup chopped fresh parsley

• Salt and pepper to taste

Instructions:

1. Marinate the Chicken:

• In a large bowl, mix together chopped onion, minced garlic, ground ginger, ground cumin, ground coriander, paprika, turmeric, salt, pepper, olive oil, and lemon juice.

• Add chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, or overnight for better flavor.

2. Prepare the Tagine:

• Heat olive oil in the bottom of the tagine or a large, deep skillet over medium heat.

• Add chopped onions and sauté until softened.

• Add marinated chicken pieces and brown them on all sides.

3. Add Olives and Preserved Lemon:

• Once the chicken is browned, add green olives and preserved lemon slices to the tagine.

• Mix well to incorporate the olives and preserved lemon into the chicken.

4. Simmer with Chicken Broth:

• Pour in chicken broth to the tagine, ensuring there is enough liquid to create a sauce.

• Season with salt and pepper to taste.

• Cover the tagine and let it simmer over low heat for about 30-40 minutes or until the chicken is cooked through and tender.

5. Garnish and Serve:

• Just before serving, sprinkle chopped fresh cilantro and parsley over the tagine for freshness and color.

• Serve the Chicken Tagine with Olives and some homemade bread.