Honey & Harissa Roasted Carrots

Ingredients

• 2-3 tbls buckwheat honey

• 2 tbls butter

• 1/8c extra virgin olive oil

• 1 tbls harissa

• 1-2 tbls dukkah

• 1 bunch of carrots

• pinch sea salt

• pinch black pepper

Method

1. Preheat the oven to 450°F.

2. Mix together the olive oil, honey and harissa along with the salt and pepper to taste. Save a couple tablespoons to glaze the rest with the carrots towards the end.

3. Pour mixture over carrots on a rimmed baking sheet and cover with foil. After 15mins remove the foil and pour the rest of the glaze and add the butter over the top. Roast the carrots another 5 mins or until golden. Sprinkle dukkah and more salt and pepper to finish

4. Optional: serve with Greek honey mixed with 1-2tbls of honey

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Baked Chermoula Steelhead Royale

Ingredients

• 2lb 1 Steelhead filet deboned

• 1 lbs. fresh medium shrimp

• 2 tbsp olive oil

• salt and pepper

Chermoula Sauce:

• 1 large clove garlic (pressed)

• 1 large handful of parsley (finely chopped)

• 1 large handful of cilantro (finely chopped)

• 2 tablespoons olive oil

• 1 teaspoon salt

• 1 tbsp Harissa

• 1 tsp Chermoula

• 1 tbsp water

• 3-4 Saffron threads

Vermicelli Filling

• 6 oz. Chinese vermicelli (bean thread or rice vermicelli)

• 1 tablespoon Harissa (or to taste)

• 1 teaspoon Chermoula

• tomato sauce (recipe above)

• reserved liquids from cooking the seafood

Method

Make the Chermoula Sauce

1. In a bowl mix the chermoula, harissa, herbs, olive oil, water, garlic, salt and half amount of the fresh herbs. Mix well until you have a nice thick marinade.

2. Using a brush, ensure the entire fish is covered in the marinade. Let it sit for at least 30 minutes.

3. Preheat the oven to 400 and bake for 20min. Might be less or more depending on the thickness of the filet. Ours was perfect at 20 min.

Cook the shrimp and vermicelli

1. Heat a large skillet over medium-high heat. add shrimp a little bit of the marinade and gently cook for 3-5 minutes and add the shrimp. Remove the shrimp from heat.

2. Boil some hot water and cook noodles to package directions.

3. Drain the noodles and cut with scissors to 1-2 inches size pieces. Add the noodles to the shrimp mixture. Add the rest of the herbs, Marinade and toss well until the vermicelli soak up the marinade color.

4. Once the fish is cooked, lay on a serving platter. Pour the chermoula shrimp and noodles on top. Serve with some lemon wedges.

Harissa Roasted Potatoes

Harissa Mussels and Harissa Roasted Potatoes

Ingredients

• 8 medium Yukon potatoes (peeled and cut into cubes)

• 2 Tbsp olive oil

• 3 minced garlic cloves

• 2 tsp Harissa

• 1 cup chopped cilantro

• Lemon wedges (for serving 1/4 tsp tomato paste)

Method

1. Preheat the oven to 450°F

2. Place the potatoes on the baking sheet in one layer, drizzle 1 tablespoon olive oil on top and season with salt. Roast until the potatoes are golden brown, turning them after 15 minutes to allow equal browning on all sides.

3. Meanwhile, heat the remaining 1 tablespoon olive oil in a small pan. Add the tomato paste the garlic, half the harissa and half the cilantro. Cook until the garlic is golden in color, about 2 minutes; remove from heat.

4. When the potatoes are roasted, transfer the garlic mixture on top of the potatoes and toss with the remaining cilantro and the harissa.

5. Serve warm on a platter along with the lemon wedges on the side.

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

Harissa Prawns

Ingredients

• 4tbsp olive oil

• 1lb shrimp peeled and deveined

• 1 garlic clove

• 1tsp Villa Jerada Harissa

• 1/2 cup parsley and cilantro (chopped)

• 1 cup of water

• 2 tbsp tomato paste

• Salt to taste

Method

1. Heat the olive oil into a pan on medium heat. Add the tomato paste. Using a spatula spread the tomato paste to help it cook for 1 minute making sure not to burn it.

2. Add the garlic. Cool for another minute while stirring.

3. Add the water and stir to create a thick sauce. Cook another 3-5 minutes until it turns into a thicker saucy texture. If the sauce is too dry, add more water if the sauce is too watery, let it cook longer to reduce or add more tomato paste to get the right consistency.

4. Once the sauce looks done add the Harissa and cook for another minute.

5. Add the shrimp and cook about 1 minute on each side.

6. Toss in the cilantro and parsley and give it a good stir.

7. Finish it off with a drizzle of olive oil and serve with warm bread.

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.

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.

Prawn Shakshuka

Ingredients

• 3-4 Eggs

• 1tbsp Tomato paste

• 2-3 Tomatoes (chopped)

• 1 Onion

• 1lb Large Prawns (shell on)

• 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. Add prawns then reduce heat to medium-low and cook until the eggs reach desired finish and prawns are cooked through, about 10 minutes for medium-soft eggs. Sprinkle the eggs with a little salt. To garnish scatter whole cilantro leaves over and drizzle olive oil over the dish. Serve while hot.

Sweet Pea Shakshuka

Ingredients

• 3-4 Eggs

• 1tbsp Tomato paste

• 2-3 Tomatoes (chopped)

• 1 Onion

• 3 Tbls Sweet Peas

• 1tbsp Harissa

• 3tbsp Olive oil

• 1 cup Water

• 1tbsp Shakshuka Blend

• Parsley

• Cilantro

• Salt

Method

In a tagine or large skillet, sweat some onions in olive oil on a light heat for about 15 min. until translucent. Add the tomato, tomato paste, ¼ cup chopped cilantro, Harissa, Shakshuka Blend, a generous pinch of salt, pepper and water. Cook until the tomato has broken down and the mixture has thickened to a sauce-like consistency. Add sweet peas. 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 finish, about 10 minutes for medium-soft. Sprinkle the eggs with a little salt. To garnish scatter whole cilantro leaves over and drizzle olive oil over the dish and serve hot.

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.

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!

Roasted Fish with Chermoula

Ingredients

• 1-4 pieces of black cod (or any type of meaty, flaky white fish)

• 1 cup parsley

• 2 cup cilantro

• 1 tbsp paprika

• 1 tbls Villa Jerada Chermoula

• 1 tbsp Villa Jerada Harissa

• 1 tbsp cumin

• 2 threads of saffron

• 3 garlic cloves

• 2 tbsp olive oil

• 1/2 preserved lemons skin and flesh

• 1/2 cup of olives

Method

In a mortar pound all the ingredients except olives into a paste.
Rub the fish with the marinade and let sit for an hour.
Preheat the oven to 400. Place in the oven and bake for 12 to 17 min depending on the thickness of your fish fillets. Garnish fish with preserved lemon slices, olives, cilantro and parsley.

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.

Mderbel - Moroccan Cauliflower Salad

We don't really follow the trends like cauliflower rice but we do eat the cauliflower mash our mama fed us in Morocco.

Ingredients

• 1 Cauliflower head

• 2-3 Tbls Harissa (or to taste)

• 3 Garlic Cloves

• 1/2 Preserved Lemon (thinly sliced)

• 4 Tbls Olive Oil (or to taste)

• 1/4 cup Parsley

• 1/4 cup Cilantro

• Salt (pinch)

• Pepper (to taste)

Method

1. Cut cauliflower into small pieces and simmer in olive oil, garlic, parsley, cilantro, preserved lemons, salt and pepper until soft. About 20 mins.

2. Once cooked, add Harissa, mix and mash with a fork.

3. Drizzle olive oil over the top and serve!

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. 

Harissa Citrus Salad

• 2 Oranges 

• 1 tbsp Villa Jerada Harissa

• 5-6 Oil Cured Olives

• 1tbsp Olive oil

• Parsley, Fennel or Mint leaves (to taste)

• Onions (finely sliced)

  Peel the oranges, paring away all the exterior white pulp. Cut each orange into supremes or wedges (to your preference. If wedges then cut each wedge into 1-inch pieces). 

  Place the harissa, lemon, olive oil in a salad bowl. Add some juice from the oranges and whisk to combine. Add the oranges, parsley, mint or fennel, olives and onions. Toss gently to mix. Serve cold or at room temperature.

Moroccan Harissa Grilled Chicken

• 3lbs Chicken Legs

• 3 Tbls Harissa

• 1 Tbls Olive Oil

• 1 Tbls Honey

• 2 Garlic Cloves - grated

• 1 Lemon - squeezed

• Salt to taste

  Create marinade by whisking Harissa, Olive Oil, Honey, Lemon, Garlic and Salt until well blended. Add Chicken to the marinade to soak up all the flavors ideally overnight but doing so for at least an hour will also add some nice flavor when you’re in a pinch for time.

  Heat up your grill. Meanwhile create a small slit into each chicken leg to allow the heat to enter and cook the meat evenly so the skin doesn’t become too crisp. Cook roughly 6 min each side or until meat is cooked and tender and skin is slightly crispy.

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).

Grilled Whole Branzino & Chermoula

• 3 Whole Branzino

• 2 Tbls Chermoula

• 1 Tbls Harissa

• 2 Tbls Olive Oil

• 1 Tbls Water

• 1 Tsp Sea Salt

• 1/2 cup Cilantro

• 1/2 cup Parsley

• Lemon (to taste)

  Clean and prepare fish. Slit fish down the middle and diagonally across the outside. Mix chermoula, harissa, olive oil, parsley, salt, cilantro and water. Marinate in the cavity and outside of the fish and refrigerate for 1 hour. Grill 6-10 min each side adding extra marinade the last few mins of cooking time and grill until the fish is flaky and drizzle with olive oil and and squeeze of lemon to serve.

Grilled Quail with Harissa and Sumac

Harissa Quail:

• 3 tbsp Villa Jerada Harissa
• 1 tsp salt
• 2 tbsp olive oil
• 1/4 cup water
• 1/2 tsp crushed thyme
• 2 quail

Sumac Quail:

• 3 tbsp Sumac
• Half a lemon juiced
• 1 tsp salt
• 3 tbsp olive Oil
• 2 quails

In a bowl mix all ingredients to obtain a marinade. Soak the chicken into the marinade for at least 45 min. Grill (we did a bbq for ours) gently turning often enough to ensure nothing burns or overcooks (depending on the bird) about 7 min on each side or until cooked to your preference. Once cooked serve on a dish with some lemon wedges.