Tag: Moroccan Food

The Comfort of Moroccan Hamin with Ras El Hanut

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The last Day of January 2022.  By now we know what resolutions we are keeping up with, and which of them we are going to toss out, until we revisit them in December.  Put those aside for a day and think of the comfort of an amazing, delicious, and fragrant Moroccan staple.  What could be better than a comforting Moroccan Hamin with Ras El Hanut?

I made this recipe recently, and I can tell you, it will melt your troubles away, at the end of a long day.

Spices First – Ras El Hanut

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Ras El Hanut is a Moroccan combination of spices, which literally means “the head of the shop,” as it is made of many beautiful and fragrant spices mixed together.

Ingredients you need for Ras El Hanut (from Epicurious.com):

1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
¾ teaspoon freshly ground black pepper
½ teaspoon ground cinnamon
½ teaspoon ground coriander seeds
½ teaspoon cayenne
½ teaspoon ground allspice
¼ teaspoon ground cloves

In a small bowl whisk together all ingredients until combined well. Spice blend keeps in an airtight container at cool room temperature 1 month.

Hamin with Ras El Hanut

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Hamin is a traditional Jewish North African dish, and is usually made for Shabbat, as it cooks all night in the oven or a special electric plate for Shabbat. This particular recipe is inspired by the Hamin my mother used to make when I was a child.

Ingredients:
1 pound garbanzo beans (optional)
1 cup wheat berries (optional)
4 tablespoons olive oil (used about half the oil)
1 onion, chopped
2-3 pounds pork shoulder, or chuck beef, or chicken pieces (I used pork, as used in the photo)
1 tablespoon Ras El Hanut (see recipe)
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoon silan (date syrup, can be found on Amazon) (optional)
2 onions, cut in eighths
2 carrots, sliced
4 potatoes, cut into quarters
Eggs, as many as you need
Water or broth

Instructions:
If using garbanzo beans, soak in water overnight, or use canned.

Rub the meat with the spices.
Heat some of the oil in a Dutch Oven on the stove on med-high. Brown the chopped onion and the meat.
Add garbanzo beans and wheat berries and mix well.
Add water/broth, add silan, add vegetables, and cover with liquid. Taste for flavor.

Add the eggs, and cook until almost boiling for approximately 30 minutes..

Transfer to oven on 225 F, and cook for approximately 8 hours or overnight.

Bon Apetite!

Traditional Moroccan Couscous Dinner

rikicarignan1 Comment

Dinner is one of those things that gives you an opportunity to turn an ordinary night into an extraordinary evening. You don’t have to wait for Friday night to do that. Why not have a relaxing evening in the beginning of the week?

In my desire to take another break from cookbooks, and still stay healthy, I gave in to my Mediterranean roots. After a trip to one of my local organic produce shops, where I was inspired to prepare a hearty dinner, I knew what to do.

At this point, you ask: so, what is it that you made?

The answer? Couscous with Moroccan style vegetable and garbanzo bean soup, served with baked turmeric chicken. Sounds like a lot of work, right?  Not really!

Moroccan food is slow to cook, and for that I enlisted the help of my beloved slow cooker, which I used to make this delicious soup.

Here is what you need:

1/2 Butternut squash, cut to 2″ cubes

4 Carrots, cut to three pieces each

4 White zucchini squash, sliced in the middle and cut up to 1″ pieces

One big onion, peeled and cut to 8 pieces

1 can of garbanzo beans

Extra virgin olive oil

Chicken bullion

Salt

Pepper

Turmeric

Chicken broth

Here is what you do:

Drizzled one tablespoon olive oil on the bottom of the slow cooker. I like to use a plastic slow cooker liner, which makes it easy to clean later, but it’s up to you.

Place butternut squash, carrots, white zucchini squash, and onions (in this order) and top with garbanzo beans.

To season, drizzle just a touch of olive oil and sprinkle chicken bullion, salt, pepper, and turmeric according to your taste. Fill up slow cooker about 3/4 with chicken broth and… Cook for 6 hours on high.

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This soup is served over couscous.  Making couscous from scratch is a laborious and time consuming process. The next best thing, which I find to be an acceptable culinary substitute, is the out-of-the-box version.  Just pick up your favorite kind (plain works best with this soup) and follow the cooking instructions. You can make this part right before you serve the meal, since it takes no longer than 10 minutes.

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The traditional way is to serve these two dishes together, with couscous first and the soup poured over it.

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Some people add chicken to the pot and cook it as part of the soup. I occasionally do that to make things easier, but wanted to have an abundance of vegetables, so I cooked the chicken separately.

Just spray an oven friendly dish with a non-stick spray (I like olive oil spray) and place the chicken on the dish. Season with a little olive oil, salt, pepper, chicken bullion, turmeric and parsley flakes, and a 1/4 cup water, cover with foil paper, and bake on 350 degrees for two hours. This is a delicious addition to the couscous and soup combo and makes for a satisfying dinner.

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Dinner was fabulous and colorful. It looked like I slaved in the kitchen all afternoon, when in reality it was super easy to make. My family was excited to have one of their favorite meals served in the beginning of the week, to cure the occasional case of the Monday Blues.