Diffa Menu

5:00 p.m.
Monday, 13 April 2009
1006 Mississippi Avenue
Duluth, Minnesota 55811

Ron Haxton, Chef du Jour

 

MARINATED MOROCCAN OLIVES

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PRESERVED LEMONS

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MOROCCAN HUMMUS WITH MELLOW GARLIC

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رأس الحانوت

Ras el hanout
Moroccan Spice Blend

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Slada jazar

ORGANIC CARROT AND CUMIN SALAD
WITH CINNAMON AND ORANGE FLOWER WATER

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   Shlada Matish Wal Hamed Markad

TOMATO AND PRESERVED LEMON SALAD

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Shlada Feddous Wa Zitoun

ORANGE AND RADISH SALAD

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Rozz za’fran

SAFFRON RICE

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KHODRA BL BARKOOK

MOROCCAN
BAKED SEVEN VEGETABLE TAGINE
WITH BABY ARTICHOKES AND PRUNES

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CLASSIC MOROCCAN
LAMB TAGINE
WITH APRICOTS, ALMONDS, AND HONEY

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DATES WITH ALMOND PASTE FILLING

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Gunpowder Green Mint Tea

MARINATED MOROCCAN OLIVES

It is always easy to buy an excellent selection of  olives at any good deli or supermarket.  Following is a good recipe for an olive mixture that is “home made.”   Almost any olive can be substituted for the Kalamatas or greens.

Ingredients

Method

1. Make two or three cuts lengthways in each olive and put them in a medium bowl.  Cut the peel from a preserved lemon and julienne in thin strips, discard pulp.  Combine with olives.
   
   
2. Crush the coriander seeds and add to olives. Mix Well.
   
   
3. Spoon the olive mixture into a clean wide-mouthed canning jar or other covered container, cover with olive oil, shake and cover tightly. Marinate in the refrigerator for at least a day, shaking periodically.
   
   Makes 6 to 12 servings.

Adapted from The Book of North African Cookery by Leslie Mackley.

© Ron Haxton 4 / 2009

PRESERVED LEMONS

Preserved lemons are an important condiment and distinctive contribution of Moroccan cuisine.  Small, thin-skinned organic Meyer lemons are preferable.  The unique combination of aged mellow tartness of citrus skin, rind, pulp and salt are important for tagines, stews, roasts, grilled fish, appetizers, garnishes, marinades . . . and even can be used as a Moroccan lemon “twist” in a martini!

Ingredients

Method

1. Sterilize a one or two (or larger?)  quart wide-mouthed glass jar with boiling water and set aside to drain.  (A two quart will accommodate about ten lemons.) Lemons should be fresh with no bruises, cuts or soft spots.
   
   
2. Cut a dime sized pieces from both ends of lemons.  Turn lemon on end and make a vertical cut about three quarters of the way through the fruit but NOT all the way through. Reverse lemon and on same end make cut at right angle to first cut.  Pack a heaping tsp. of salt into each cut with a small stainless spoon. (Note: wood may harbor bacteria.)
   
   
3. Fill jars with lemons, slight tamp down lemons towards bottom of jar and allow to stand at room temperature for a day.  Shake jar to help dissolve salt. Lightly press lemons down into jar with bottom of spoon. Squeeze extra lemon juice to completely cover cut lemons. Cure lemons in refrigerator for at least six weeks before using.  Your lemons should last at least 9 months
   
   
4. To use simply remove lemons from jar with stainless spoon and scrape away from inner pulp and slice peel.  Hint: Don’t throw pulp away.  Save to stuff inside baked chicken! 

© Ron Haxton 4 / 2009

MOROCCAN HUMMUS
WITH MELLOW GARLIC

This version of hummus depends on four of the most popular ingredients in Middle Eastern cooking—garbanzo beans, tahini (seasame paste), garlic and olive oil.  Tahini is a rich, nutty flavored ground seasame paste that amplifies the flavor of other foods.  Hummus has become one of the most popular savory appetizers in the world.  This Moroccan version avoids an excess of raw garlic.  Instead, sliced garlic is gently cooked in warm olive oil with cumin and Ras el hanout.  This creates a flavorful but mellower dish.  Serve with toasted or plan pita, other Middle Eastern bread slices or any savory cracker or diagonally sliced organic carrots, English cucumber or vegetable spears.

Ingredients

Method

1. Combine the 1/3 C. of olive oil with the garlic and cumin/Ras el hanout in a small saucepan over medium-low heat and gently simmer (about 3 minutes at most) until garlic softens. DON’T let garlic brown or overcook! Take off heat and cool completely.
   
   
2. Put chickpeas , tahini, lemon juice, soy sauce and salt in a blender or food processor. Process untill a grainy texture is achieved. Remove garlic from oil and add/pulse in processor.  Add and process all BUT 1 T. cumin oil (i.e., the oil that the garlic was originally toasted in, the olive oil that has had the umin added to it) for 20 seconds.  Add about 1/4 C. of cool water. Hummus should have a slightly grainy texture. Add lemon juice or salt to taste.  Reserve 1 T. cumin oil.
   
   
3. For best results, let hummus sit at room temp for a few hours (at least)  for flavors to meld.  If possible refrigerate for a day or so ahead. Return to room temp. Adust seasonings and spread in a decorative bowl and surround with dipping vegetables, breads, crackers, etc.  For decorative touch drizzle the reserved cumin oil over hummus and, if available, a few T. of lightly toasted pine nuts, and/or minced flat leaf parsley and/or fresh pomegranate seeds.

© Ron Haxton 1 / 2009

رأس الحانوت

Ras el hanout
"head of the shop"

Moroccan Spice Blend

Ingredients

© Ron Haxton 4 / 2009

ORGANIC CARROT AND CUMIN SALAD WITH CINNAMON AND ORANGE FLOWER WATER

Slada jazar

Ingredients

Method

1. Coarsely grate carrot into medium bowl.
   
   
2. Pour in lemon and orange juices and orange flower water.
   
   
3. Add the sugar, cumin, candied orange, and, if using, salt and pepper. Stir to combine.
   
   
4. Chill at least 30 minutes in refrigerator before serving. Toss and shape into a dome.  Sprinkle cinnamon over top.

Serves 3-4

Adapted from Flavors of Morocco by Ghillie Bassan.

© Ron Haxton 6 April 2009

TOMATO AND PRESERVED LEMON SALAD

   Shlada Matish Wal Hamed Markad

With its hot climate and fertile land for truck farming, Morocco produces a superabundance of fruits and vegetables.  The tomatoes are considered some of the most luscious in the world and are combined here in a classic and simple salad combination.  Almost any vinaigrette may be substituted here if more flavors are desired.  This is a great accompaniment to any tagine dinner. 

Ingredients

Method

1. Score a cross in the base of each tomato using a sharp knife. Put the tomatoes in a bowl of boiling water for 20 seconds, and then plunge them into a bowl of cold water to cool.  Remove from the water core and peel the skin away from the cross. Cut the tomatoes in half crosswise and gently squeeze out the seeds. Dice the tomatoes and put them into a bowl.
   
   
2. Halve the onion lengthways, pole to pole.  Cut out the root end.  Slice into slender wedges and add to the tomatoes.
   
   
3. In a small bowl, beat the oil, lemon juice and paprika, and add 1/2 tsp. salt and a good grinding of black pepper.  Pour the dressing over the salad, toss lightly, then cover and set aside for 30 minutes.  Just before serving, add the parsley and coriander and toss again.  If refrigerating, bring to room temp before adding the chopped herbs.
   
   Serves 4.
   
   Adapted from The Food of Morocco by Tess Mallos.

© Ron Haxton 4 / 2009

ORANGE AND RADISH SALAD

Shlada Feddous Wa Zitoun

Ingredients

Method

1. Cut off the peel from orange using a sharp knife, removing all traces of pith and cutting outer membranes to expose the flesh.  Holding the oranges over a small bowl to catch the juice, segment them by cutting between the membranes.  Remove the seeds from the orange segments if necessary.  Squeeze the remains of the orange into the bowl. 
   
   
2. Drain the segments reserving the orange juice and return drained oranges to the bowl.
   
   
3. Wash the radishes and trim off the roots and top.  Slice thinly on an angle using a very sharp knife or mandolin. Add to oranges.
   
   
4. Put 2 or 3 T. of reserved orange juice in a small bowl and add the lemon juice, sugar, olive oil and a pinch of salt.  Beat well and pour over the salad.  Sprinkle with orange flower water.  Toss lightly and chill for 15 minutes.  Transfer to a serving bowl, sprinkle lightly with cinnamon and scatter the mint leaves.
   
   Adapted from The food of Morocco by Tess Mallos.

© Ron Haxton 4 / 2009

SAFFRON RICE

Rozz za’fran

Spanish Andalusian and perhaps even Turkish influence is obvious in this rice dish, which is popular in northern Morocco.  While Moroccans steam the rice—a lengthy process—the following uses an absorption method and adds an extra ingredient often seen in Moroccan cooking—a dried fruit, in this case red cherries. A long grain rice like Basmati is the type often used in Morocco.

Ingredients

Method

1. Pour 1 C. warm water over cherries and set aside.  Wash the rice in a sieve until the water runs clear, then drain well.
   
    
2. Over medium heat, heat the oil in a heavy-based saucepan and add the rice, stirring so that all the rice is coated evenly with oil.  Add 3-1/2 C. water, the saffron and 1/4 tsp. salt and stir well.  Bring to a boil over high heat and boil for 1 minute ONLY.
   
   
3. REDUCE heat to low, cover and cook for 10-12 minutes or until all the water has been absorbed.  Steam tunnels will form holes in the surface of the rice.  Turn off the heat, then leave the pan, covered for 10 minutes.  Add the softened butter and fluff with a fork.  Saffron rice can be used as a substitute for couscous.
   
   Serves at least 6.

   © Ron Haxton 4 / 2009

MOROCCAN
BAKED SEVEN VEGETABLE TAGINE
WITH BABY ARTICHOKES AND PRUNES

KHODRA BL BARKOOK

Ingredients

Method

1. Pour olive oil into 12 x 16 x 2 inch ovenproof dish and add the onions, garlic and carrots. Toss well. Bake in preheated oven at 400 F for 15 minutes.
   
   
2. Peel and cut the squash, sweet potato, turnips, and prunes and mix/coat with a few T. of olive oil.  Add to the dish along with the Ras el hanout and tomatoes.  Bake for further 30 minutes.
   
   
3. Stir in the warmed vegetable stock, zucchini, artichokes and honey and return to oven for further 30 minutes. Add additional broth if necessary.  Serve with steamed couscous or as a vegetable accompaniment. 

Adapted from The Food of Morocco by Tess Mallos.

© Ron Haxton 30 March 2009

CLASSIC MOROCCAN
LAMB TAGINE
WITH APRICOTS, ALMONDS, AND HONEY

Ingredients

Method

1. Heat olive oil in Dutch oven untill hot but not boiling.  Sear lamb cubes till browned (2-3 minutes) in three groups reserving each group to warm plate or bowl.
   
   
2. Whisk together Ras el hanout, salt, pepper, ginger, saffron, and 1 C. broth and add to Dutch oven.
   
   
3. Stir in remaining lamb and broth, onion garlic, cinnamon sticks, and butter and simmer, covered until lamb is just tender about 1 to 1-1/2 hours.
   
   
4. Stir in raisins, apricots, almonds, honey and ground cinnamon and simmer, covered, until meat is very tender, about 15 minutes.
   
   
5. Remove and discard cinnamon sticks before serving.  Serve in large shallow bowl and surround with warmed couscous. 

© Ron Haxton 30 March 2009

DATES WITH ALMOND PASTE FILLING

Dates and nuts have been nutritious staples of the Moroccan diet for millennia.  During the Muslim observance of Ramadan, they are served with soup to break the day’s fast. According to a Moroccan saying, date palms must have their heads in fire and their feet in water—the hot Moroccan sun to bring the fruit to succulent sweetness, and groundwater for their roots to maintain growth.  The best dates for stuffing are the succulent Medjools variety native to all the oases across Moroccan and the Algerian Sahara. Luckily, for North America, Medjools are grown in California’s Coachella Valley (our own American oasis) near Palm Springs having been planted there from stock collected in the late 1800’s at the Algerian oasis of Biskra.

Ingredients

Almond paste

Method

1. In a spice grinder or food processor, grind the almonds until they achieve paste-like consistency. Transfer to bowl. Add powdered sugar and melted butter and blend by hand. Add orange flower water, almond extract and zest. Blend well.
   
   
2. Take half of the amount into second bowl and add drips of green coloring.
   
   
3. By hand, blend both mixtures into a thick, sticky dough. Cover with plastic wrap to prevent drying. Set aside.
   
   
4. Spread fine granulated sugar on a plate.  
   
   
5. When ready to stuff, form one heaping teaspoon of paste into an oval spindle shape and gently stuff the paste into date.  Lightly compress the date to force the almond paste to bulge out slightly.  Lightly press tines of fork into paste to create imprint. Gently roll in granulated sugar.

Note: Paste can also be put between walnut halves like a sandwich.  Serve all at room temperature. 

© Ron Haxton 6 April 2009