Baghrir/ 1000-hole Moroccan crepes … البغرير المغربي

Standard

Ingredients:

  • 250 gram fine semolina (1 1/2 cup)
  • 4 tbs all purpose flour
  • Pinch of sat and turmeric 
  • 1 tbs yeast
  • 1 tsp baking powder
  • 375 ml warm water (1 3/4 cup)

Method:

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  1. In a blender, pulse in the semolina, flour, yeast, salt, and turmeric until combined.
  2. Add water and  blend on the lowest speed for 2 minutes (the blending time allows the semolina to become finely ground so it thickens the Baghrir batter). 
  3. Add the baking powder and continue blending for 4 minutes more. 
  4. Pour the Baghrir batter into a big bowl, cover with plastic wrap and let rest at room temperature until foamy, about 25 minutes.
  5. To Cook the Baghrir, heat a small non-stick skillet over medium heat. Stir the batter, and use a ladle to pour batter into the hot skillet. Pour carefully and slowly into the center and the batter will spread evenly into a circle. (Do not swirl the pan as you would for a crepe; the batter should spread itself.) Make the Baghrir the size you like.
  6. Bubbles should appear on the surface of the Baghrir as it cooks. Don’t flip the Baghrir, It only gets cooked on one side.
  7. Cook for about two minutes, or until the beghrir doesn’t appear wet anywhere on the surface. It should feel spongy, but not sticky or gummy when you touch it lightly with your finger. 
  8. Transfer the Baghrir to cool in a single layer on a clean kitchen towel. 
  9. Repeat with the remaining batter. 
  10. Serve Baghrir on the side of honey butter or jam.
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No-knead bread loaf 

Standard


Ingredients:

  • 3 cups all-purpose or bread flour
  •  3/4 tsp active dry yeast
  • 1 1/2 tbs honey
  • 1 teaspoon salt
  • 1 1/2 cups warm water
  •  3 tbs flour for dusting and shaping
  •  2 tbs corn meal

For this recipe you will need: 

  • Dutch oven
  • Parchement paper

Method:

  1.  In a large bowl, add flour and salt. In another small bowl stir in water, yeast and honey, until it’s well combined. Cover with plastic wrap until frothy (approximately 5 minutes)
  2.  Add liquid mixture to dry mixture and stir with a wooden spoon or a spatula until combined. 
  3. Cover with plastic wrap and let stand at room temperature for 3 hours.
  4. After 3 hours, the dough will become puffy and dotted with bubbles. Transfer it to a well-floured surface and sprinkle dough with a little flour. Shape into a rough ball.
  5. Sprinkle the corn meal onto a pice of parchment paper. Put the parchment paper into a bowl and place the dough inside. Next cover with a towel. Let rest for about 35 minutes.
  6.  Meanwhile place a dutch oven with lid in a cold oven and preheat to 450° F.
  7.  When oven reaches 450° carefully, using oven gloves, transfer the parchment paper and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too) 
  8.  In a sieve place 1 tbs all purpose flour and sprinkle it on top of the dough, and with a sharp knife make some slashes. Cover with the lid, and bake on the middle rack of the oven for 30 minutes.
  9. After 30 minutes, carefully using oven gloves, remove the lid. 
  10. Return it back uncovered to the oven and bake 10 more minutes.

Enjoy!

                       
  This is the dutch oven👇🏻

 

Baked oatnmeal الشوفان المخبوز

Standard


Delicious and healthy breakfast or snack that you can have anytime of the day.

Ingredients:

  • 2 cupsorganic old fashion oats
  • 1/2 cup walnuts toasted and chopped
  • 1/2 cup brown sugar
  • 1tsp baking powder
  • 1 1/2 tsp  ground cinnamon
  • 1/2 tsp salt
  • 1/2 cup raisin or any dried fruit you prefer
  • 2 cups milk
  • 1 large egg
  • 3 tbs unsalted butter, melted and cooled slightly
  • 2 tsp vanilla extract or 1/2 tsp vanilla powder 


Method:

  1. Preheat the oven to 375°F/190°C with a rack in the middle of the oven. 
  2. Bring an oven safe dish and spray it with none stick spray or brush it with butter.
  3. In a big bowl, mix together the oats, half the walnuts, sugar, baking powder, cinnamon, raisin and salt.
  4. In another bowl, whisk together the melted butter, the milk, the egg and the vanilla.
  5. Add the liquid mixture to the dry mixture and mix until combined.
  6. Spread the oatmeal mixture in the prepared oven safe dish.
  7. Bake it for 40 minutes.
  8. Take it out of the oven and sprinkle it with the rest of the walnuts.
  9. Serve it in a small bowl with hot milk and a teaspoon of brown sugar if desired.

Enjoy!

Tips: 

  • you can be creative and add any fresh or dried fruits you like.
  • Be sure to use old the fashion or the rolled oats not the instant oats.
  • Substitute the brown sugar for maple syrup or honey depends to your likings.
  • Substitute the walnuts with any kind of nuts you like.

Chicken and potatoes in lemon garlic olive oil sauce … الدجاج و البطاطا مع صوص الليمون و الثوم و زيت الزيتون

Standard


Ingredients:

  • 1 chicken cut into 4 or 8 pieces washed and dried
  • 4 big potatoes washed and pealed
  • 1 tsp salt
  • 1 tsp white pepper
  • 1 tsp crushed coriander
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric 
  • 1/2 tsp ground cardamoms 
  • 1 cup water

For the sauce

  • 1/2 cup olive oil
  • 4 garlic cloves smashed
  • Lemon juice of 2 lemons

Method:

  1. Preheat oven to 350F. / 180C.
  2. In a small bowl mix salt, pepper, cinnamon, cardamom, coriander and turmeric.
  3. In an oven safe dish, add chicken pieces. Rub the chicken pieces with the spices mixture from all sides and rub some spices under the skin.
  4. Cut potatoes into wedges
  5. Arrange the potato wedges around the chicken pieces in the dish.
  6. Sprinkle the potatoes with salt and pepper.
  7. In a bowl mix in olive oil, garlic and lemon juice until combined.
  8. Drizzle sauce over the chicken and potatoes.
  9. Add 1 cup of water to the dish and cover the dish with aluminum foil.
  10. Bake it for 1 hour and 15 minutes or until chicken is tender.
  11. Take off the aluminum foil.
  12. Turn on the broiler in the oven and just before serving broil the chicken and potatoes until golden brown.

Enjoy!

Plum galette … فطيرة البرقوق

Standard


Ingredients

For the crust:

  • 1 1/4 cup all purpose flour
  •  2 tbs sugar
  •  1/2 tsp salt
  •  1 stick (8 tbs) unsalted butter cut into cubes
  • 1 egg yolk
  • 2 tbs ice water
  •  1 egg, beaten, for egg wash 
  •  1 tsp cream for egg wash 
  •  Coarse sugar forsprinkling 

For filling:

  •  7 tart plums  pitted and sliced 
  • 1/2 cup sugar
  • 1 tbs flour or corn starch.
  •  A sprinkle of cinnamon (optional)

Method:

  1. Start with making the dough, in the food processor, add flour, salt and sugar and pulse to combine.  
  2. Add the butter until the mixture resembled crumbs, with pieces of butter no bigger than a pea.
  3. With the machine running, add ice water, drop by drop and slowly add egg yolks, until the dough just holds together without being wet or sticky; about 30 seconds. Test the dough at this point by squeezing a small amount together. If it is too crumbly, add a bit more water.
  4. Turn dough out onto a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands, press dough into a flat circle with your fists. Wrap dough in the plastic wrap and chill for at least an hour.
  5. In a medium size bowl, toss the plum slices with the sugar, cinnamon and flour.
  6.  Preheat oven to 375°F 
  7.  Remove the pie dough from the refrigerator to let stand for 5 minutes before rolling out. 
  8. Lightly flour a parchment paper sheet. Place the dough in the center and roll it out  to a 13-inch round of even thickness.
  9. Arrange the plum slices in the center of the dough round and fold  starting from 1 1/2 to 2 inches from the outside edge of the dough, working your way into the center. Fold the edges of the pie crust up and over so that circle of the filling is visible. Transfer the parchment paper sheet with the galette to a baking sheet.
  10. For egg wash, in a small bowl whisk together the egg  and the cream. Brush the galette with egg wash and sprinckle with the course sugar.
  11. Bake at the middle rack of the oven for 45 minutes or until golden in color.
  12. Enjoy with a dollop of whipped cream or vanilla ice cream!