Harissa - the classic Moroccan hot sauce. This one was made with a mix of fresh green chilis (I couldn't find fresh red ones) and dried red chili, caraway, cumin, garlic, roasted red pepper, tomato paste, red wine vinegar, olive oil, sweet smoked paprika.
Home made flatbread with sumac.
A Moroccan meal often starts with a selection of cooked and raw salads served with bread. Roasted pepper salad. [ roasted red, yellow and orange peppers, lemon juice, olive oil, cilantro ]
Sweet roasted tomatoes [ peeled and seeded tomatoes, salt, sugar, olive oil, orange blossom water, cinnamon sticks. 45 mins at 300 covered in foil ]
A Moroccan style herb salad. A lot of greens are wilted and chopped to a paste. [ mint, parsley, cilantro, arugula, spinach, garlic, preserved lemon rind ]
Fava bean puree. [ fava beans, garlic, cumin ] sauteed then pureed with lemon juice, fresh cilantro, olive oil.
Fish tagine. This one turned out way better than the test run from a few days ago. The trick here was to pre-boil the sliced potatoes and to roast and peel the peppers first.
For the chermoula [ parsley, cilantro, garlic, red win vinegar, paprika, lemon juice, olive oil ]
For the pepper mix [ roasted green peppers, cherry tomatoes, garlic, tomato paste ]
The fish - in this case tilapia - is marinated for a few hours in chermoula, then the tagine is layered. Potatoes, fish and chermoula, pepper/tomato mix, a little water. Preserved lemons and olives acan be added at the end. This is one top notch fish tagine.
Couscous. [ Lebanese couscous, caramelised onions, chick peas, cumin, coriander, paprika, cinnamon, pine nuts, golden raisins, roasted butternut squash, mint ]
