Shakshuka

Ingredients

• 3-4 Eggs

• 1tbsp Tomato paste

• 2-3 Tomatoes (chopped)

• 1 Onion

• 1tbsp Harissa

• 1tbsp Shakshuka Blend

• 3tbsp Olive oil

• 1 cup Water

• Parsley

• Cilantro

• Salt

Method

In a tagine or large skillet, sweat some onions in olive oil on a light heat for about 15 minutes until translucent. Add the tomato, tomato paste, ¼ cup chopped cilantro, Harissa, Shakshuka Blend, a generous pinch of salt and pepper and the water. Cook until the tomato has broken down and the mixture has thickened to a sauce-like consistency. Use a spoon to make an egg-sized hole in the Shakshuka. Crack one of the eggs into the hole. Repeat with the remaining 3 eggs. Then reduce heat to medium-low and cook until the eggs reach desired finish. Sprinkle the eggs with a little salt. To garnish, scatter whole cilantro leaves and drizzle olive oil over the dish. Serve while hot.

Beghrir (Moroccan Pancakes)

Ingredients

• 250g Semolina

• 8 gram Yeast

• 11 gr Baking Powder

• 450ml Water (lukewarm)

• pinch of Salt

• pinch of Sugar

Method

In a cup or a mug put about 1/2 cup of water from the water measured already and add the yeast and the sugar. Let the yeast rise for 5 minutes. In a bowl mix all of the ingredients until the batter is liquid and well mixed. Transfer to a blender and blend until is very smooth. Let sit for 5 minutes then start cooking in a non stick pan on onside only until they start bubbling. Cook about 4 minutes per pan cake. Serve warm with warm butter and honey.

Tahini Za'atar Toast

Ingredients

• 3 Tbls Tahini

• 1 Tbls Za’atar

• 1 Tbls Olive OIl

Method

This is a simple way to enjoy a nutritious morning or afternoon snack. Just combine Tahini, extra virgin olive oil and Za’atar and dip with your favorite crusty bread.

Harsha - Moroccan Scones with Almond Amlou

Harsha is a popular breakfast staple - a cross between a French galette and an American scone. It’s usually accompanied with Amlou (Argan Almond Butter), cream cheese or butter and honey then sipped with mint tea or a nice latte.

It's easy to make and has so many variations to try (we love using anise or fennel seeds).

Recipe

• 350 grams of fine semolina

• 1 Tbsp of sugar

• 10 grams baking powder

• 100 grams of butter

• 1/2 cup milk

• 20g more semolina for dusting

• pinch of salt

In a mixing bowl, incorporate the semolina, sugar, salt and baking powder. Mix well.

Melt the butter and add without kneading to the flour mix until you obtain a sandy texture.

Pour the milk over and gently mix until it is absorbed. Let sit for 10 min.

With a rolling pin spread the dough to a 1/2 inch thick block. With a cutting disk cut little rounds. 

Gather the remaining dough again and flatten with the rolling pin to get more pieces. Repeat until all dough is consumed.

Heat a cast iron skillet to med heat: once the pan is hot dust with semolina and start cooking the mini breads. cook for 5 minutes on each side.

Kefta Shakshuka

Ingredients

Makes 4 servings

• 1 lb ground beef chuck
• ½ cup chopped cilantro, divided
• 2 teaspoons Villa Jerada Shakshuka Blend
• 2 ½ teaspoons Villa Jerada Kefta Rub
• 1 teaspoon coarse sea salt, plus additional to taste
• 1 small onion, grated on the large holes of box grater or finely minced
• 3 tablespoons extra-virgin olive oil
• 1 large ripe tomato, diced
• 2 tablespoons tomato paste
• 1 teaspoon Villa Jerada Harissa
• Freshly-ground black pepper, to taste
• 1 cup water
• 4 eggs
• Whole cilantro leaves, to serve
• Crusty bread or pita, to serve (optional)

Method

1. First, make the kefta (meatballs): combine the beef, ¼ cup of the chopped cilantro, 2 ½ teaspoons of the kefta rub, 1 teaspoon salt and the onion in a medium bowl. Mix well to combine. (I think it’s easiest to mix with your hands.) Using your hands or a small scoop, shape the mixture into walnut-sized balls. Place on a parchment-lined sheet pan and chill for at least 20 minutes.

2. While the kefta are chilling, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the tomato, tomato paste, remaining ¼ cup chopped cilantro, harissa, the 2 teaspoons Shakshuka blend, a generous pinch of salt and pepper and the water. Cook until the tomato has broken down and the mixture has thickened to a sauce-like consistency. Add the kefta. Cover and cook until the meatballs are almost cooked through, about 10 minutes. Use a spoon to make an egg-sized hole in the shakshuka. Crack one of the eggs into the hole. Repeat with the remaining 3 eggs. Reduce heat to medium-low and cook until the eggs reach desired doneness, about 10 minutes for medium-soft. Sprinkle the eggs with a little salt. Scatter the whole cilantro leaves over the shakshuka and serve hot.