Recipes
1lb Beef (chunks for skewers or your preferred cut for kebabs)
2 tsp Moruno Rub
1/2 Onion (diced)
2 tbsp Extra Virgin Olive Oil
1 tbsp Cilantro (chopped)
1 tbsp Parsley (chopped)
Salt (to taste)
Create a marinade by mixing everything together. Marinate for 2 hours in the cooler if possible. Build your brochette by inserting the meat cubes into the skewers. Grill for 4 minutes per side or until cooked depending on the heat of your bbq/grill.
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
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.
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
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.
1 Flank Steak (about 9 to 12oz)
1 Tbsp Shawarma blend
1/4 cup Olive Oil
1/4 Lemon Juice
1 -2 Garlic (cloves, grated)
1 Small Onion (sliced)
Cilantro (garnish)
In a mixing bowl add the olive oil, lemon juice and the onions. Mix well then add your meat, toss well and let marinade for min 30 minutes or for 2-3 hours in the refrigerator before grilling. Cook over the grill until desired finish is achieved and garnish with cilantro OR heat on a pan over high heat, and using your tongs, add the meat in. Spread the meat out so that as much of it is touching the hot surface as possible (and if you need to, do this in batches). Cook for 8 to 15 minutes, flipping and tossing occasionally (if you like less juice and for the meat to be more charred, you will likely go 15 minutes). Slice and serve or keep it whole if serving individual steaks.
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.
2 Bell Peppers
1/2 Preserved Lemons (pulp removed)
1 Garlic (clove, grated)
8 Tbsp Olive Oil
Parsley (chopped)
Cilantro (chopped)
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.
1/2lb Fava Beans (shelled)
4 Tbsp Chermoula
1/2 Preserved Lemon (pulp removed)
2-3 Tbsp Olive Oil
Salt to taste
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.
4 Saffron Rose Green Tea Bags
2 tbls Honey or Simple Syrup
3-4 Fresh Mint Leaf Sprigs
Bring 6- 8 cups water to a simmer; remove from the heat and add 4 tea bags. Let steep about 4 minutes, until it's the strength you like. Add honey or sweetener of your choice. Let cool, then transfer to a pitcher, cover and refrigerate. Serve with fresh mint and ice.
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
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.
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.
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.
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.
On a large platter place the halibut and then ladle over the halibut the clams, leeks and broth. Serve right away with grilled bread.
1 clove garlic
6 green onion tops
¼ cup fresh mint leaves
¼ cup fresh dill leaves & stems
¼ cup fresh tarragon
¼ cup cilantro leaves & stems
¼ cup Villa Jerada tahini
¼ cup olive oil
juice of 2 lemons
½ -1 cup cold water
1 tsp kosher salt
In the bowl of a food processor, blend the garlic, green onion tops & herbs until finely chopped. Add the tahini, lemon juice & salt. & continue to blend.
With the machine running, slowly add the olive oil. The mixture will separate but will quickly come back together once the water is added.
With the machine running, slowly add the water until smooth and creamy. Depending on what you are using the dressing for will determine how much water you use. If it’s to dress a salad use more water to make it thinner. If it’s to be used as a dip add less water so it is thicker.
(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
1 carrot, brunoise (fine, uniform dice)
¼ fennel bulb, brunoise
½ stalk celery, brunoise
2 eggs
1 ¼ cup all-purpose flour
2 tsp Villa Jerada sumac
Pinch of salt
-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
-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)
-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
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
Put all ingredients in blender for about 5 min.
Once fully blended put through the strainer or a chinois.
Add the saffron water and mix by hand.
Serve chilled and garnish with some parsley, fine diced shallots and a drizzle of olive oil.
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)
½ CUP TAHINI
1 CLOVE GARLIC, PEELED
¼ CUP LEMON JUICE
1½ TEASPOONS KOSHER SALT
½ CUP COLD FILTERED WATER
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.
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
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.
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.
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.
1 pound lamb (shoulder or neck)
1/2 tbls Ras-El-Hanout
1/2 tsp ground ginger
Pinch of saffron threads
1 onion (grated)
1/2 cup (75 grams) dried raisins
3 tbls extra virgin olive oil
2 cinnamon sticks
2 tablespoons of honey
Almonds (whole raw)
Fried almonds (whole blanched)
1/2 tsp salt (to taste)
1/2 tsp ground black pepper
First make the marinade. In a bowl combine all the spices. Ras-El-Hanout, ground ginger, a large pinch of saffron, salt, and pepper. Add a little bit of water and mix well. For the meat, you can use lamb shoulder or neck – if you do not like lamb you can use beef instead. Pour the marinade over the meat, cover, and refrigerate for a few hours or overnight if you can.
When you are ready to cook the meat, do the following: peel and cut the onion, then grate it using the big holes of a grater. Place the raisins in a bowl and cover them with hot water for 1-2 hours so they become soft.
In a heavy pot, drizzle the olive oil over medium heat, add the grated onion, mix, and cook for a couple of minutes. Now add the meat with all the marinade, and brown the meat from all sides cooking meat for around 5 minutes until it changes color, this will help hold the flavors into the meat.
Once the meat is browned, add 2 cinnamon sticks to the pot, and cover the meat with water. Increase the heat to medium-high, cover the pot, and cook until the meat is tender! This can take up to 2 hours meanwhile you have to check on the meat every 20 minutes or so. Stir the meat, keep adding hot water, and just check on it until it’s done.
When the meat is done, which means it is very soft, you can easily cut it with a knife add the drained raisins. Remove the cinnamon sticks and add the honey that brings this dish together.
Uncover the pot, and continue cooking on medium-high for around 10 minutes, until the sauce thickens and becomes syrupy.
To plate it, first place the meat, put the raisins in the middle on top of the meat, pour the sauce on top and around the meat, then top the entire thing with fried almonds!!! Serve with Moroccan bread or French baguette.
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)
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.
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
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.
Let sit for 5 mins. Add the vinegar and mix again.
Let sit for at least an hour at room temperature and add olive oil and garnish with sumac before serving.
1 Baguette
1 Brie (sliced)
1 tbls Dukkah
5-7 Walnuts (whole and/or crushed)
2-3 tbls Honey
1 handful Arugula
Simply cut open your baguette
Arrange brie, walnuts and drizzle honey
Broil sandwich at 425 degrees for 5 mins or until golden on top - for the best warm toasty version (although untoasted is also delicious!).
Place arugula and sprinkle Dukkah to finish et Voila!
1lb Mushroooms of choice
2 tbls Extra Virgin Olive Oil
2 tbls Tahini
2 tsp Shawarma
2 Garlic Cloves
2 tbls Water
2-3 Green Onions
1 cup Parsley
1 cup Cilantro
Salt to taste
Cut up garlic and mushrooms and saute in olive oil, water and Shawarma mix for a good 5-7 mins or until tender. Roughly chop parsley and cilantro and mix with tahini to make a sauce. Stuff Batbout bread (or Pita works) and mushrooms. Add green onions and tahini mix and enjoy an amazing sandwich.
1jar Picholine Olives
1tbls Harissa
1tbls Extra Virgin Olive Oil
1tbls Cilantro
1tbls Parsley
Finely chop cilantro and parsley and in a bowl mix together olives, harissa, olive oil and herbs and serve!
