Chermoula Steak Bites

Ingredients

• 1 lb ribeye steak cut into square pieces

• 1 tbsp extra virgin olive oil

• 1 tsp Kefta Rub

• 1/4 leek

• 1 garlic clove

• 1 tsp Buckwheat honey

• 1/4 cup water

• 2-4 tbsp Chermoula

• 1 head of romaine lettuce

• Salt to taste

Method

1. In a bowl add a little bit of olive oil, the Kefta Rub and the meat pieces. Rub well until all the meat is coated and let rest for 1-2 hours in the fridge or overnight if possible.

2. In a hot sizzling pan add the olive oil then immediately toss in the meat. Cook for few minutes until it is nicely cooked to medium and starts to char, then remove the meat.

3. Reduced the heat to med-low and add the leeks and the garlic to the pan, and cook leeks for about a minute or until softened, making sure to stir regularly to avoid burning.

4. Increase the heat to medium and add the water to create a reduction. Turn off the heat and add the honey while stirring, add the meat back in and glaze/coat the meat with the sauce.

5. On a serving platter present the meat in the middle with a dollop of the Chermoula next to the lettuce boats. Assemble the lettuce wraps by adding in some Chermoula and steak.

Leek Salad

Ingredients

• 1 Leek (trimmed and cut into circles)

• 1/2 Preserved Lemon (pulp and skin)

• 4 tbsp Extra Virgin Olive Oil

• 1/2 cup Parsley

• 1/2 cup Cilantro

• 1 clove Garlic

• 1 cup Water

• 1/4 tsp Black Pepper

• Salt to taste

Method

1. In a frying pan on low to medium heat place the water and the leeks cut into circles while maintaining them together. Add a bit of salt and cook covered on a relatively moderate heat to create steam but not boiling so the leeks stay intact, about 5-7 minutes.

2. Meanwhile in a mortar and pestle, put the garlic, lemon and a bit of salt and pound until you obtain a nice paste. Transfer to a bowl and add the rest of the salt, pepper and olive oil. Taste and adjust seasoning if needed.

3. Check the leeks, They should be soft by then. Otherwise add some water and keep cooking until they are soft. Plate them on a shallow plate and drizzle the vinaigrette on top. Let sit in the cooler for an hour at least to allow the leeks to soak in the flavors. Enjoy with some bread or in a sandwich with boiled eggs, roasted vegetables or a nice grilled steak.

Pickled Harissa Picholine Olives

Ingredients

• 1 jar of Picholine Olives

• 1 Garlic clove (grated)

• 1 tbsp Harissa

• 1/4 of a Preserved Lemon (skin only)

• 1 Napa Cabbage Leaf (diced)

• 1/4 Onion (chopped)

• 1 cup of Parsley and Cilantro (mixed)

• 1/2 tsp of Kefta Rub

• 2 tbsp of Extra Virgin Olive Oil (or more to your liking)

Method

Drain the olives and remove the bay leaf, garlic and preserved lemon from the brine.

Mix all the ingredients in a bowl and mix well until all the ingredients are well incorporated.

Enjoy as a salad. Add to sandwiches or serve as an appetizer.

Rose Onion Pickles

Ingredients

• 1 red onion

• 2 tbsp raisins

• 1 tsp sumac

• 1 tsp rose water or 1 rose bud

• 1/2 cup vinegar

• 2 tsp salt

• 1 tsp sugar

• 1 tbls extra virgin olive oil

Method

1. Thinly slice the onions and scatter them onto a shallow plate. Sprinkle the salt and the sugar. Add the raisins and the rosebuds or rosewater and mix with your hands to ensure the onions are fully coated.

2. Let sit for 5 mins. Add the vinegar and mix again.

3. Let sit for at least an hour at room temperature and add olive oil and garnish with sumac before serving.

Picholine Olives with Harissa

Ingredients

• 1jar Picholine Olives

• 1tbls Harissa

• 1tbls Extra Virgin Olive Oil

• 1tbls Cilantro

• 1tbls Parsley

Method

Finely chop cilantro and parsley and in a bowl mix together olives, harissa, olive oil and herbs and serve!

Goat Cheese with Aleppo & Urfa Biber

Ingredients

• 1 Goat Cheese Log

• 1tbls Aleppo

• 1tbls Urfa Biber

Method

We like to use a young goats cheese on this which contrasts the spice of the Aleppo and Urfa Biber well. This one is so easy, simply sprinkle a generous amount of Aleppo and Urfa onto your goat’s cheese to your liking. Here we use about a tablespoon each to coat the top which just gives it a lovely presentation.

Potato Chips with Dried Lime

Ingredients

• 2cups Potato Chips (salted)

• 2-3tsp Dried Lime (to taste)

Method

Using your favorite salted potato chips simply grate dried lime over the top to your taste. We use about 3tsp worth but we like it tangy!

Baked Brie with Dukkah & Honey

Ingredients

• 1 Brie (8oz or so)

• 1tsp Dukkah

• 1-2tbls Honey

Method

Preheat the oven to 350 degrees. Place your brie in a oven proof baking dish, drizzle honey and sprinkle with dukkah. Heat for 5-7 mins depending on the size of your brie (and your oven). Keep an eye on it so it doesn’t burn or become flat. The cheese should maintain it’s shape and have just a bit of oozing out the center.

Roasted Cashews with Za'atar

Ingredients

• 1lb Cashews (raw & unsalted)

• 2tbls Za’atar

• 2tbls Extra Virgin Olive Oil

• Sea Salt (to taste)

Method

Preheat oven to 350 degrees. In a mixing bowl combine cashews with olive oil and Za’atar coating the cashews evenly. Lay them flat on a baking sheet and roast them in the oven for about 7-8 mins depending on your oven. Do keep an eye on them as they should become a light golden brown, if I they cook too long they can become bitter. Enjoy!

Kemia Chickpeas with Kefta Rub

Ingredients

• 1lb Chickpeas

• 1 tbsp Kefta Rub

• 2-3 tbls Vegetable/Frying Oil

• Sea Salt

Method

Soak your chickpeas overnight in the morning strain and dry in a towel until fully dry. Heat frying oil and dry until crispy. Dry in paper towel then put in a bowl. Add salt and Kefta rub, mix until all chickpeas are fully coated with the spice mixture. Add more spice to taste.

Zaalouk

Zaalouk is one our favorites on the Moroccan mezze repertoire.

Ingredients

- 3 Eggplants

- 4 Tomatoes (roasted or grilled)

- 2 tbsp Harissa

- 1 tsp Kefta rub

- 1 Garlic clove

- 1/2 cup of chopped parsley and cilantro

- 5 tbsp extra virgin olive oil

- Salt to taste

Method

Grill Eggplants and tomatoes until they blister. Dice the eggplants and finely chop the parsley and cilantro, then add to the tomatoes to a pan with olive oil. Cook for 5 minutes. Add Harissa, Kefta, garlic, salt and herbs.

Mix and serve.

Roasted Tomatoes & Ras el Hanout Yogurt

Ingredients

• 1 cup Greek Yogurt

• 1 tbls Honey

• 1 tbls Ras el Hanout

• 3 cups Tomatoes (we like a mix of heirloom cherry tomatoes)

• 2 cloves Garlic

• 4 Tbls Olive Oil

• Half bunch of Cilantro

• Salt (to taste)

Method

Mix the greek yogurt, honey and Ras el Hanout.

Create a marinade with the cilantro, grated garlic and olive oil.

Cut the tomatoes in slices or quarters or if using cherry tomatoes use them whole. Marinade them for an hour or so then either heat olive oil in a pan, add tomatoes and lightly sear for roughly 3 mins on each side OR roast them in the oven at 400 degrees for about 20 mins until skin begins to burst. Spread a generous scoop of yogurt on a plate and the tomatoes on top. Drizzle with the remaining olive oil from the pan. Enjoy with bread or serve with grilled meats.

Orange & Carrot Gazpacho

• 4 medium carrots, peeled and finely grated (about 1.5 cups)

• 1/4 cup freshly squeezed orange juice (or more to taste)

• 1 navel orange (optional) peeled and chopped or cut into wedges

• 1 tsp orange blossom water

• 1 pinch salt

• 2 mint leaves

• 1 pinch ground cinnamon

  Mix all ingredients. Place in the fridge for at least 1 hour.

  Serve cold. Garnish if desired with extra cinnamon and mint leaves

Ras el Hanout Saffron Clams

This dish is one of our all time favorites. It’s an incredibly simple way to impress at any dinner party with it’s complex fragrant, floral, earthy flavors.

• 2lbs Clams

• 8oz Cream

• 1sm Leek- finely chopped

• 1tsp Ras el Hanout

• 1 pinch Saffron

• 3/4 cup Cilantro

Wash and steam clams in a large pot until they open. Drain most of the water out leaving about 1/4 cup at the bottom. Add the cream and leeks then cook on medium heat until it begins to bubble. Add Ras el hanout and lower heat mixing until the sauce thickens to your desired consistency. Toss in cilantro and cook for another minute or so, then enjoy!

Ras El Hanout Yogurt

• 1 ½ cups full-fat greek yogurt or labneh
• 2 teaspoons Res el Hanout spice blend
• 2 teaspoons honey
• Best quality extra virgin olive oil, to serve
• Raw sliced vegetables, to serve

Whisk the yogurt, Res el Hanout and honey together in a medium bowl. Set aside for 10 minutes to allow the flavors to come together. Serve with vegetables and topped with best quality olive oil. (I used Les Terroirs de Marrakech extra-virgin olive oil.)