Moroccan Cooking Class with Hind Mhaouer
Here are all of the recipes from our recent Moroccan cooking class with Hind Mhaouer of Casablanca Bazar! Learn how to make 3 traditional Moroccan recipes, including dessert. The menu includes:
- Chicken Tagine - a traditional Moroccan dish with braised chicken, potatoes, garlic, onions, olives, preserved lemons, saffron, herbs and spices, served with four ciabatta bread rolls. A vegan eggplant tagine is also available!
- Taktouka - a stewed okra side dish with tomato sauce, garlic, parsley, cilantro, and spices
-
Ghriyba - sweet coconut and semolina cookies for dessert
What You'll Need
- Cutting board
- Knife
- Tagine, dutch oven, or large soup pot with lid
- Saucepan
- Baking sheet
- Grater
- Mixing bowls & prep bowls
Class Process
- Clean and prepare chicken.
- Prepare all vegetables.
- Marinate chicken.
- Build the tagine and let it simmer.
- Cook okra dish.
- Prepare and bake cookies.
- Plate and eat.
Ingredients
Chicken Tagine
Chicken thighs, cut into pieces
1-2 pounds
Ginger
1 tablespoon
Garlic cloves, minced
2
Parsley, minced
1 handful
Cilantro, minced
1 handful
Yellow onions, grated
2
Yellow potatoes, peeled & quartered
4
Ginger
1 teaspoon
Turmeric
1 teaspoon
Salt
To taste
Black pepper
1/4 teaspoon
Saffron
Pinch
Olive oil
2-3 tablespoons
Green olives
1 handful
Preserved lemon
1
Olive oil
For drizzling
Ciabatta rolls
4
Taktouka (Stewed Okra)
Garlic cloves, minced
2
Olive oil
For sauteeing
Tomato sauce
1 15-ounce can
Paprika
1 tablespoon
Cumin
1/2 teaspoon
Black pepper
1 teaspoon
Parsley & cilantro, minced
2 tablespoons
Salt
To taste
Chili flakes
To taste
Frozen okra
1 pound
Olive oil
For drizzling
Ghriyba (Coconut Semolina Cookies)
Semolina flour
250 grams
Shredded coconut
125 grams
Eggs
2
Canola oil
150 mililiters
Granulated sugar
125 grams
Baking powder
8 grams
Powdered sugar
100 grams
Lemon zest
1 teaspoon
Salt
Pinch
Apricot jam, optional
1 tablespoon
Chicken Tagine
- Place the chicken in a bowl with salt, 1 tablespoon dried ginger, and a bit of water. Let sit for 5 minutes, then rinse and pat dry.
- Mince the garlic, parsley, and cilantro. Grate or mince the onions. Peel and quarter the yellow potatoes.
- In a bowl, marinate the chicken with the spices.
- Place a tagine, dutch oven, or lidded soup pot over medium heat and add 2-3 tablespoons of olive oil. Place the onion and garlic in the pan, followed by the potatoes and then the chicken.
- Cook for 45 minutes, covered, then add a generous drizzle of olive oil, the olives, and the preserved lemon. Leave some of the preserved lemon skin for decorating the tagine. Add some water to the baking dish, if needed, to prevent it from burning.
- Cook for an additional 30 minutes, until the chicken and potatoes are tender.
- Garnish with preserved lemon and serve with ciabatta rolls.
Taktouka (Stewed Okra)
- Finely mince the yellow onion, garlic, parsley, and cilantro.
- In a saucepan, add a generous amount of olive oil and saute the garlic and onion until colorful.
- Add the tomato sauce and let it simmer for a few minutes. Add the spices and herbs and chili flakes (optional), and cook for a few more minutes.
- Add okra and a bit of water, and let it stew until tender.
- Add more olive oil, and salt, and garnish with extra herbs.
Ghriyba (Coconut Semolina Cookies)
- In a large bowl, mix the eggs, sugar, salt, and lemon zest.
-
Add the oil, and apricot jam, and mix well until the sugar is dissolved.
- Add the shredded coconut and mix well using your hand until the ingredients are well combined.
- Gradually add the semolina and baking powder while mixing.
- The dough should not be runny or too compact. Cover with a plastic bag and let it rest for 10 minutes.
- Put a little water in your hand - this will ensure the dough won't stick to your hands.
- Form dough balls of around 30 grams and coat them in powdered sugar until they are fully coated.
- Place the balls on a baking sheet lined with parchment paper.
- Bake at 250 degrees for 10 minutes.
- Let them cool, and store them in an airtight container.