Recipe#10914

Title: Moroccan

From: "Fred Towner" townerf@cyberlink.bc.ca 
 Newsgroups: rec.food.recipes 
 Subject: Collection (4) Moroccan 
 Date: 16 Nov 1998 06:47:59 -0700 
 Message-ID: <72paef$a5q@llama.swcp.com> 

    Title: Eggplant Salad
  Categories: Salads, Moroccan, Kwanzaa, Appetizers, Vegetarian
     Yield: 4 servings
     1 lb Peeled eggplant, cubed
     1 lb Tomatoes, chopped
     2 tsp Cayenne
     1 tsp Salt
     1 Tbsp Olive oil
     1 Tbsp Tomato juice
 Boil eggplant in water for 30 minutes.  Drain well & squeeze out
 excess moisture.  In a large skillet over moderate heat, saute
 eggplant, tomatoes, cayenne & salt in olive oil & tomato juice for
 about 5 minutes, mashing with a fork until somewhat smooth.  Chill
 before serving.
     Title: Eggplant Salad La Tamu
  Categories: Appetizers, Moroccan, Salads, Vegetables
     Yield: 4 servings
     5 sm Eggplants, sliced
          Salt
     2 Tbsp Olive oil
   1/4 tsp Black pepper
   1/2 tsp Sweet red pepper
     1 tsp Vinegar OR lemon juice
   1/2 tsp Garlic, chopped
     1 Tbsp Italian parsley, chopped
     2 lg Tomatoes, skinned & grated
          Lemon quarters
 Salt eggplant slices generously & leave to drain for 30 minutes.
 Rinse well under running water & pat dry on paper towels.
 Saute eggplants in oil until just golden.  Add salt to taste, along
 with the peppers & the rest of the ingredients except the lemon
 quarters. Cook & mash gently for 10 to 12 minutes, or until excess
 liquids have evaporated. Adjust seasoning.  Allow to cool & then
 serve garnished with lemon quarters.
     Title: Puree of Fava Beans (Byesar)
  Categories: Dips, Moroccan, Spreads, Vegetables
     Yield: 1 batch
   1/2 lb Dried fava beans
     3    Garlic cloves; peeled
     1 tsp Cumin seeds
          Best quality olive oil
          ;A little water
          Salt; to taste
   1/4 tsp Za'atar or thyme or
          Marjoram or oregano
 The night before, soak fava beans in 3 to 4 times their volume of cold
 water.  Discard any favas that float.
 The following day, drain, skin and cover with fresh water.  Cook
 gently, with the garlic and cumin seeds, until the beans are tender
 (about 2 hours, depending upon the age and quality of the beans).
 Drain.
 Puree the beans in a food mill or an electric blender.  Stir in enough
 olive oil, and a little water, to give the puree a soupy consistency.
 Sprinkle with salt to taste and beat well.  Heat just before serving
 with a little more olive oil and a sprinkling of crushed za'atar.
 Serve with Arab bread and a bowl of "mixed spices" (ground cumin,
 cayenne and salt). Yield: 4 to 6 servings.
     Title: Tagine of Chick Peas with Aromatics
  Categories: Appetizers, Moroccan, Vegetarian
     Yield: 4 servings
     4 cups  Chick peas, soaked
          Salt
     1 ea Spanish onion, grated
     3 lg Tomatoes, skinned, seeded & diced
     6 ea Sprigs Italian parsley, chopped
     4 ea Sprigs cilantro, chopped
   1/4 tsp Hot red pepper
   1/4 tsp Sweet red pepper
   1/4 tsp Cinnamon
   1/4 tsp Saffron
   1/4 tsp Cumin
   1/4 tsp Ginger
          Black pepper
     6 Tbsp Olive oil
 Drain chick peas & cook in boiling salted water until tender.  Drain.
 Peel chick peas & combine with onion in a tagine (or shallow
 casserole). Add tomatoes, herbs, spices, salt & pepper.  Mix well.
 When ready to cook, add olive oil & simmer over a low heat for 15
 minutes or until the chick peas are well impregnated with the
 aromatic flavours.