Harissa Mussels

Harissa Mussels and Harissa Roasted Potatoes

Ingredients

• 2 lbs mussels

• 1/2 shallot (chopped finely)

• 1 cup white wine

• 1 tbsp Harissa (you may add more at the end for more heat if you wish)

• 1 tsp Aleppo Pepper

• 3 tbsp olive oil

• 1 cup white wine

• 10 parsley sprigs + more for garnish

Method

1. Scrub each mussel and rinse well. Pull the beard off the mussel and place all cleaned mussels in a bowl filled with cold water.

2. In a pot, bring the olive oil, shallots, wine, harissa, and parsley and salt and pepper to a boil. Allow to reduce slightly (about 4-5 minutes).

3. Use your hands to remove the mussels from the water and rinse them well in a colander.

4. Add the mussels and close lid on the pot. Let cook for about 5 minutes or until the mussels all open. Remove any mussels that didnt open. Add the aleppo pepper just before removing from heat. Toss gently.

5. Serve the mussels bowls. Add the broth on top. Garnish with parsley and serve with your favorite bread.

See Harissa Roasted Potatoes recipe pictured above as a side dish

Msemen (Moroccan Stuffed Flatbread) with Prawns

Ingredients

Filling:

• 1lb Shrimp (cooked)

• 1 tsp Harissa

• 1 tsp Kefta rub

• 1/2 cup Cilantro and Parsley (chopped)

• 1/2 Onion

• Salt to your taste

Dough:

• 3 1/2 cups White Flour (all purpose or bread)

• 1/2 cup Semolina or Durum flour (fine)

• 2 tsp Sugar

• 2 tsp Salt

• 1/4 tsp Dry Yeast (less in very warm weather)

• 1 1/2 cups Warm Water (not hot)

Method

For Folding the Msemen

• 3 cups of Olive Oil (more if needed)

• 1/2 cup Semolina (fine - you can use coarser caliber if you like)

1. Mix the dry ingredients in a large bowl. Add the water and combine to make a dough.

2. Knead the dough by hand (or with a mixer and dough hook) until very smooth, soft and elastic but not sticky. Adjust water or flour as necessary to achieve that texture.

3. Divide the dough into balls the size of small plums. Be sure the top and sides of the balls are smooth. Transfer the balls of dough on an oiled tray, cover loosely with plastic and leave to rest for 10 to 15 minutes.

4. While the dough is resting, set up a work area. You'll need a large flat surface for spreading and folding the dough. Set out bowls of olive oil and semolina. Set your griddle or large frying pan on the stove, ready to heat up.

Shape the Msemen

1. Generously oil your work surface and your hands. Dip a ball of dough in the oil and place it in the center of your work space. Using a light touch and quick sweeping motion from the center outward, gently spread the dough into a paper-thin, roughly shaped circle that's almost paper thin. Oil your hands as often as needed so that they slide easily over the dough.

2. Place the filling in the middle of the first flattened layer and shape as for Msemmen. Spread the filling around the centre of the flattened layer of dough.

3. Place the filled and slightly flattened square of Msemmen in another layer of flattened dough (basically one msemmen square inside another before we start the flatening process).

4. Slighly flatten the square.

5. Place all filled Msemmen in an oiled baking tray. Leave at least 15 cm around and between each one as we will flatten them further before pan-frying.Pan-fry each Msemmen until nicely golden from both sides (top and bottom).

6. Serve warm with a hot glass of Moroccan tea.

Chef Renee Erickson's Roasted Halibut with Saffron Steamed Clams

Ingredients

• 2# halibut

• 2# manila clams, rinsed many times and broken clams thrown away

• 1/2 cup heavy cream

• 1 large pinch Villa Jerada Saffron

• sea salt

• juice of half a lemon

• 2 cups white wine

• 6 tbsp olive oil

• 1 leek, sliced into rounds about 1/2 inch thick

• baguette for grilled bread

Method

1. Preheat your oven to 400 degrees. On your stove heat a hot pan  and then add 3 tables olive oil. Season the halibut with salt and place skin side down in the hot oil. Gently give it a shake so it does not stick. Roast in the pan for about 2-3 minutes, and then place in your hot oven. It will cook fully in about 10-12 minutes depending on thickness.

2. While the fish is roasting, heat another pan on the stove. Add in 3 tablespoons olive oil, the sliced leeks. Cook over medium heat for about 3 minutes. They should not brown, only turn bright green and translucent. Then add the white wine, saffron, clams, and a pinch of salt. Cook for about 3 minutes stirring occasionally. Next add the cream, and lemon juice. Stir. Then cover and steam the clams open. As they open you can remove the open clams to a bowl next to the stove. Keep cooking the rest of the clams. 

3. Check in on your halibut. If it's pretty firm with barely a give you are almost done. Feel free to peek inside the filet to make sure it's mostly opaque. Remove from the oven and set aside.

4. Once all the clams are open (throw away any that don't after about 5 minutes of steaming) place the broth back on the stove and simmer and reduce by half. Check your seasoning. 

5. On a large platter place the halibut and then ladle over the halibut the clams, leeks and broth. Serve right away with grilled bread.

Chef Sabrina Tinsley's Brodo d’Agnello allo Zafferano (Rich lamb and saffron broth with sumac laced pasta)

Ingredients

Lamb Saffron Broth

(serves 4-6)

• 2 lbs lamb meat with bone (such as shank or shoulder)

• 1 yellow onion, peel left on and quartered

• 2 stalks celery, cut in half

• 1 large ripe tomato, quartered

• 1 cup dry white wine

• 4 cloves garlic

• Two generous pinches of Villa Jerada saffron threads (or more to taste)

• Salt

Garnish

• 1 carrot, brunoise (fine, uniform dice)

• ¼ fennel bulb, brunoise

• ½ stalk celery, brunoise

Pasta

• 2 eggs

• 1 ¼ cup all-purpose flour

• 2 tsp Villa Jerada sumac

• Pinch of salt

Method

Make the Broth

-pre-heat the oven to 400º

-place lamb, onion, celery and tomato on a roasting pan, sprinkle with salt and roast in the oven for 30-45 minutes or until the lamb and vegetables begin to caramelize (lamb does not need to be cooked, but the caramelization will add a lot of flavor)

-transfer lamb and vegetables to a stock pot, then deglaze the roasting pan with the white wine and loosen the browned bits with a rubber spatula, then pour the wine into the stock pot

-add 1 ½ qts water and the whole garlic cloves to the stock pot, bring to a boil over high heat then reduce to a simmer, add about 2 tsp salt, cover and simmer for 1 ½ to 2 hours or until meat is tender, add additional salt to taste if needed

-while still hot, strain the stock, reserve the lamb meat and discard vegetable solids (or find a different use)

-add saffron threads, allow to infuse for 30 minutes or overnight if possible

-chop lamb meat into small cubes, set aside or refrigerate overnight

Make the Pasta

-in the meantime, make your pasta

-pour flour out onto work surface, preferably wood or marble, make a well in the flour and drop in the eggs, sumac and salt

-with a fork, whisk the eggs and gradually pull in the flour from the borders, equally on all sides, continue this way until the dough becomes stiff enough to work with your hands

-knead the dough and gradually work into a ball adding flour as needed to make a stiff dough

-wrap with plastic and let the dough rest for 30 min before proceeding

-roll out small pieces of dough into long thin ropes

-pinch off pieces of dough the size of mini peas, and curl into mini shells with your thumb on the work surface

-transfer to a tray lined with parchment and allow to dry while you finish the broth (you may also freeze it at this point if making it for a later date, use within 1 week)

Plating

-bring lamb stock to a boil with the brunoise vegetables

-add the pasta (as much or as little as desired), cover and cook until desired tenderness, about 5 minutes

-once the pasta is cooked, add the cubed lamb, heat through and serve immediately, drizzle with Villa Jerada’s Desert Miracle extra virgin olive oil if desired

Chef Yasmina Ksikes's Saffron Gazpacho

Ingredients

Filling

• 1 Red or orange pepper

• 2 lbs. of ripe tomatoes, cored and cut into chunks

• 1 peeled and seeded cucumber cut into chunks

• I shallot peeled and cut into small chunks

• 2 garlic cloves

• ½ cup of olive oil

• 2 Teaspoons of sherry vinegar

• A few threads of Villa Jerada Saffron, diluted in 1 tbsp of water

Method

Put all ingredients in blender for about 5 min.

1. Once fully blended put through the strainer or a chinois.

2. Add the saffron water and mix by hand.

3. Serve chilled and garnish with some parsley, fine diced shallots and a drizzle of olive oil.

Chef Zarah Khan’s Green Tahini Tacos

Ingredients

Green Tahini

• 1 JALAPEÑO, SEEDED

• ½ BUNCH PARSLEY, LEAVES ONLY

• ½ BUNCH CILANTRO, STEMS AND LEAVES, STEMS ROUGH-CHOPPED

• ½ CUP MINT

• 1 TABLESPOON CORIANDER, TOASTED AND GROUND

• 1½ CLOVES FRESH GARLIC, PEELED

• ½ TEASPOON KOSHER SALT

• 2 TABLESPOONS LEMON JUICE

• ¼ CUP EXTRA-VIRGIN OLIVE OIL

• 1 CUP WHIPPED TAHINI (RECIPE BELOW)

Whipped Tahini

• ½ CUP TAHINI

• 1 CLOVE GARLIC, PEELED

• ¼ CUP LEMON JUICE

• 1½ TEASPOONS KOSHER SALT

• ½ CUP COLD FILTERED WATER

Method

To make the whipped tahini:
Add the garlic, lemon and salt to a food processor and pulse until the garlic is broken down to a paste. Add the tahini and pulse to incorporate. With the machine running, slowly stream in the water until the mixture is creamy and emulsified. 

To make the green tahini:
Add everything except the whipped tahini to a Vitamix or blender and blend on high to make a smooth paste. Pour into a bowl and fold in the whipped tahini, mixing until fully incorporated.

Dukkah Brie Sandwich

Ingredients

• 1 Baguette

• 1 Brie (sliced)

• 1 tbls Dukkah

• 5-7 Walnuts (whole and/or crushed)

• 2-3 tbls Honey

• 1 handful Arugula

Method

1. Simply cut open your baguette

2. Arrange brie, walnuts and drizzle honey

3. Broil sandwich at 425 degrees for 5 mins or until golden on top - for the best warm toasty version (although untoasted is also delicious!).

4. Place arugula and sprinkle Dukkah to finish et Voila!

Celery Kefta Tagine

Ingredients

• 3 Celery stalks

• 1 Onion

• 1 Garlic clove

• 1 Preserved Lemon

• 1tsp Ras el hanout

• 1tsp Turmeric

• 1/2tsp Black pepper

• 3 tbsp Olive Oil

• 1 cup of Water

• Salt to taste

Kefta Meatballs:

• 1lb Ground Meat

• 2 tbsp Kefta Rub

• 2 crushed Walnuts

• 1 cup chopped Parsley

• 1 cup chopped Cilantro

• 1 Green Onion

• 1/3 cup diced Onion

• 2-3 Mint leaves

• 1 Sage leaf

Method

To prepare the Kefta:

1. Mix the ingredients together and knead until the mixture resembles a dough ball

2. Make small little balls. You could make this ahead of time and let the Kefta sit overnight

To prepare the Tagine:

1. Thinly slice the onions.

2. Heat the olive oil and cook onions on medium heat for 5 minutes stirring occasionally until translucent. Meanwhile cut the celery into thin long pieces.

3. Add the celery to the onion and cook for 3 minutes. Add a tiny bit of water if the pan is drying.

4. Add your spices, and garlic. Cook for another 5 minutes while stirring occasionally.

5. Add liquid and let simmer until the sauce has thickened and the celery is soft enough. This should be around 15-20 minutes covered on a slow med heat.

6. Add your rolled Kefta balls and cook for another 5 mins and add chopped parsley and cilantro. Let cook for 5 minutes. Your tagine is ready to enjoy with some crusty bread. Drizzle with more olive oil before serving.

Octopus Sandwich

Ingredients

• 3 Octopus Tentacles (precooked)

• 1 Crusty Bread (we love a good French baguette!)

• 1 tsp Urfa Biber

• 1 tsp Moruno Rub

• 2 tbls Chermoula

• 3 tbls Extra Virgin Olive Oil

• 1 tbls Mayonnaise

• Onion (thinly sliced), Arugula, Parsley (optional)

Method

1. Sauté octopus 3-5 mins until seared on each side.

2. Add Moruno and stir for 1 min. Add Urfa Biber and stir for an additional minute.

3. Toast bread in the oven/toaster and spread generously to your liking with mayo and Chermoula.

4. Add octopus and any of your preferred greens. We like to add raw onions and parsley.

Green Bean Tagine

Ingredients

• 1 medium onion (diced)

• 2 cloves garlic

• 1 tsp turmeric

• 1 tsp black pepper

• 1 tsp of saffron (steeped in warm water for 30min)

• 4 tbsp olive oil

• 1 cup of mixed parsley and cilantro

• 1 can chopped tomatoes (we like Posardi)

• 2 tbls tomato paste

• 1 lb green beans (trimmed and cleaned)

• 1 preserved lemon (inside removed and thinly sliced)

• 1 cup warm water

• Salt to taste

Method

In a cooking pot (we use a Dutch pot) warm some olive oil, add your onions and cook until translucent, add garlic cook for another minute then add the tomatoes, herbs, spices and beans. Let cook for another 5 min then add the water and half of the preserved lemons (cut in thin slices). Reduce heat to med-low and cover. to simmer. Cook until the beans are tender. Once the beans are cooked add the rest of the preserved lemons in thin slices.
Serve warm with some more good quality fruity olive oil (we recommend our Atlas Olive Oil) and warm bread.

Bekkoula - Steamed Spinach Salad Tartine

Ingredients

• 1 bunch Spinach leaves, most of the stem removed

• 1/2 cup olive oil

• 1/2 cup tomato (fresh or we like Posardi tomato sauce)

• 1/2 cup chopped parsley

• 1/2 cup chopped cilantro

• 2 cloves garlic (finely chopped or pressed)

• 1 tbls Kefta rub

• 1/2 teaspoons salt, or more to taste

• 1 to 2 tablespoons lemon juice

• 1 preserved lemon rind (quartered)

• Pulp from 1 preserved lemon (finely chopped)

• 1 handful of Picholine olives

Method

1. Wash the spinach and drain well. Finely chop the leaves and crush the garlic then steam until spinach is wilted, about 2-3 mins.

2. Remove any excess liquid move to a frying pan. Add the remaining ingredients, stir to mix, and saute over medium heat for several mins until all the greens are wilted and well blended.

3. Serve warm or at room temperature, garnishing the salad with the olives and preserved lemon rinds and serve with bread or our favorite - on a tartine.

Shawarma Crab Sandwich

Ingredients

• 3 tbls Butter

• 1/2 cup Cooked Crab Meat

• 1 tsp Shawarma

• 1/4 of a Chopped Raw Onion

• Parsley (to taste)

• Lemon (a squeeze)

Method

Brown the butter and sauté the crab (we love king crab in this!) in the mixture adding shawarma spice. Take mixture and stuff into a pita bread or your bread of choice. We use our homemade semolina/rye bread here. Stuff your sandwich with the crab mixture, onions, parsley and squeeze lemon to taste et viola!

Thon Ohror (Harissa Tuna Sandwich)

Ingredients

Serves 2-4, depending on hunger and sides

• 2 cans good tuna in olive oil

• 3 tbsp mayo, and more for construction

• 4 tbsp Villa Jerada Harissa

• Baguette (Vietnamese style or Ciabatta)

• ½ cup green olives, sliced crosswise

• ½ small red onion, thinly sliced

• 2 eight-minute eggs, sliced crosswise, and seasoned with salt and pepper

• 1 boiled potato, sliced crosswise, and seasoned with salt and pepper

• ¼ Villa Jerada Preserved Lemon, sliced

• 8 cornichon pickles, sliced crosswise

• Big handful of flat-leaf parsley leaves, whole or roughly chopped
  Salt and pepper

• Parsley (handful)

• Salt & Pepper (to taste)

Method

Mix tuna, mayo, and harissa together. 

Slice baguette lengthwise and spread mayo thinly on both sides.

Spread tuna mixture onto the bottom of the bread.

Layer all remaining ingredients evenly and to your pleasure. 

Kefta Meatball Shakshuka Tagine

Ingredients:

• 3-4 Eggs

• 1tbsp Tomato paste

• 2-3 Tomatoes grated

• 1 Onion

• 1tbsp Harissa

• 3tbsp Olive oil

• 1 cup Water

• 1tbsp Kefta rub

• Parsley

• Cilantro

• Salt

In a tagine, sweat some onions in olive oil on a light heat for about 15 min.

Meanwhile make the kefta

• 1lb Ground Meat

• 2 tbsp Kefta Rub

• 2 crushed Walnuts

• 1 cup chopped Parsley

• 1 cup chopped Cilantro

• 1 Green Onion

• 1/3 cup diced Onion

• 2-3 Mint leaves

• 1 Sage leaf

1. Mix the ingredients together and knead until the mixture resembles a dough ball.

3. Make small little balls. Could make this ahead of time and let the kefta sit overnight.

4. Add the tomatoes, tomato paste, spices, herbs and let simmer for 10 min until a good thick sauce develops.

5. Add the kefta balls, cook for 5 min, add the eggs. Remove from heat once everything is cooked or until the eggs are to your liking.

Serve with a nice crusty French bread or our personal favorite Batbout (homemade Moroccan Semolina flatbread).

Saffron Parsnip & Zucchini Soup

• 1 Leek
• 1 Parsnip
• 1 Zucchini
• 3 cups of water
• 2 cups of milk (or almond milk if vegan)
• 1 pinch of saffron
• 1 Oregano sprig
• Salt to taste
• 4 tbsp olive oil

Sweat the leeks in olive oil along with parsnips cut in pieces for 5 minutes. Stir frequently to avoid browning. Then add the water, salt, saffron and oregano. Cool for 10 minutes. Cook until all the vegetables are tender. Then add the milk. Blend until a silky creamy soup.

Chermoula Asparagus with Carmelized Onions

Ingredients

• 1lb asparagus
• 1 medium yellow onion
• 2 cloves of garlic
• 2 Tbsp Villa Jerada Chermoula
• 3 Tbsp extra Virgin olive Oil
• Half of a lemon
• Salt to taste

Method

Heat the olive oil, add the onions and cook on a medium heat until they sweat and caramelize, stirring frequently for about 20 minutes. Meanwhile trim your asparagus and boil it for 3-4 minutes drain and cut in halves. Once the onions are cooked, add the asparagus, the Chermoula and stir until the Chermoula blends in to make a nice thick sauce. Add olive oil and drizzle lemon to taste.