Carrots & Preserved Lemons

Ingredients

• 2-4 Carrots

• 1 Garlic Clove

• 1 tsp Kefta Rub

• 1/2 Preserved Lemon (pulp removed)

• 1/2 cup Parsley

Method

Boil carrots and garlic until cooked and soft. Remove from water and drain. Peel and cut into rings. In a frying pan add the olive oil, the spices, the preserved lemon cut into thin pieces and the garlic and cook until warm, ensuring not to burn the spices. Toss the cut carrots and mix well until it’s all coated and serve warm.

Endive Dukkah Salad with Preserved Lemon Vinagrette

Ingredients

• 2 Endives

• Soft Cheese (to preference)

• 1 tsp Dukkah

• 1/4 Preserved Lemons (pulp removed)

• 2 tbsp Extra Virgin Olive Oil

• 1/2 tsp Honey

• 6 Walnuts (halved or diced)

• Salt to taste

Wash the endives and cut the bottom to obtain whole leaves. Scatter them on a plate, crumble the cheese and the walnuts on top. Make the vinaigrette by whisking the olive oil, honey, dukkah and the chopped preserved lemon until the vinaigrette is nice and thick, drizzle over salad and serve.

"Pepper Shlada" - Roasted Pepper Salad

Ingredients

• 2 Bell Peppers

• 1/2 Preserved Lemons (pulp removed)

• 1 Garlic (clove, grated)

• 8 Tbsp Olive Oil

• Parsley (chopped)

• Cilantro (chopped)

Method

Roast a bell pepper on the stove or on the BBQ. Transfer to a bowl and cover until the skin is soft. Remove the skin, and seeds. Slice and marinade in olive oil, grated garlic clove and a sliced or diced Preserved Lemon, cilantro and parsley.

Chermoula Fava Beans

Ingredients

• 1/2lb Fava Beans (shelled)

• 4 Tbsp Chermoula

• 1/2 Preserved Lemon (pulp removed)

• 2-3 Tbsp Olive Oil

• Salt to taste

Method

In a medium saucepan boil shelled beans, uncovered until tender, about 10 mins. Strain and while hot, toss the beans in Chermoula with olive oil and Preserved Lemons. Serve warm or at room temp.

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.

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.

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.

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.

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!

Tomato Salad Merhzina

This dish is a staple you'll find on every single Moroccan table, every season. It compliments just about anything you can imagine and is incredibly easy to make.

Ingredients

• 2-3 Heirloom Tomatoes (Rough chopped)

• 1/2 cup Picholine Olives

• 1/2 Onion (finely chopped)

• 1/2 Red or Green Bell Pepper (roasted and chopped)

• 1/4 Preserved Lemon (thinly sliced)

• 4 Tbls Olive Oil (or to taste)

• 1 Tbls Vinegar or squeeze of fresh Lemon

• 1/4 cup Parsley

• 1/4 cup Cilantro

• Cumin (pinch)

• Salt (pinch)

Method

1. Peel the tomatoes and cut in half. Remove the seeds and any liquid. Dice finely.

2. Wash and chop the herbs well.

3. Mix all the ingredients and add the vinegar and olive oil.

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. 

Lamb Tanjia

• 3lb Lamb Shoulder or Beef Short Ribs

• 1 full head of Garlic

• 1 generous sprinkle Saffron threads (roughly 0.15g)

• 1 tbsp Cumin (whole)

• 2 tbsp Olive Oil

• 3 cups Water

• 3 Preserved Lemons (Beldi style)

Steep saffron in water for 1 hour minimum and cover the bowl so the aromas don’t evaporate.

In a Dutch pot put the meat, olive oil, garlic, water and saffron.

Rub the cumin between your hands to obtain some that are partially crushed. Cover the pot and cook on a med heat for 3 hours.