Moroccan Cooking Class with Hind Mhaouer
Here are all the recipes from our latest virtual cooking class, Moroccan with Hind Mhaouer of Casablanca Bazar! The menu includes:
- Kufta Tagine - traditional Moroccan dish with stewed ground beef meatballs in a flavorful tomato sauce with onion, cilantro, parsley, and kufta spices.
- Zaalook Eggplant - a cooked eggplant side dish with tomato sauce, garlic, parsley, cilantro, and spices served with crusty ciabatta bread
- Ghriyba Cookies - deliciously fluffy coconut and semolina sweet cookies dusted in powdered sugar
What You'll Need:
- Cutting board
- Chef's knife
- Mixing bowls
- Measuring spoons
- Measuring cups
- Large pot or tagine
- Box grater
Ingredients
Kufta Tagine Meatballs
Ground beef or beyond beef
1 pound
Kufta spices
1 1/2 teaspoons
Paprika
1 1/2 teaspoons
Ground cumin
1 1/2 teaspoons
Salt
To taste
Black pepper
1 1/2 teaspoons
Kufta Tagine Sauce
Tomatoes, chopped
2
Garlic cloves, minced
2
Parsley, chopped
Handful
Cilantro, chopped
Handful
Large onion, grated
1
Olive oil
For drizzling & sauteeing
Kufta spices
1 1/2 teaspoons
Paprika
1 1/2 teaspoons
Ground cumin
1 1/2 teaspoons
Salt
To taste
Black pepper
1 1/2 teaspoons
Zaalook (Eggplant Salad)
Medium eggplants
2
Garlic cloves, minced
2
Olive oil
For drizzling
Tomatoes
2
Paprika
2 tablespoons
Ground cumin
1 teaspoon
Black pepper
1 teaspoon
Parsley, chopped
Handful
Cilantro, chopped
Handful
Salt
To taste
Chili flakes
Pinch, optional
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
1 tablespoon, optional
Kufta Tagine
- Mix all of the ingredients for the sauce together in a tagine or large pot. Cover and let simmer gently over a medium heat for 15 minutes, stirring occasionally.
- Meanwhile, use your hands to mix the ingredients for the meatballs together, then roll the meat into small balls, about 1-inch round.
- After the tomatoes have simmered for about 15 minutes, stir the sauce and add a little water if needed.
- Place the meatballs in the sauce. Do not stir, but just let them sit on top of the sauce.
- Lower the heat, cover, and cook another 8-10 minutes. Uncover and let simmer another couple minutes if you feel the sauce needs thickening.
Zaalook (Eggplant Salad)
- Cut the eggplant and tomatoes into small cubes.
- Place them in a large pot and add the minced garlic, parsley, cilantro, paprika, cumin, pepper, salt, chili flakes, 1/2 cup of water, and olive oil. Let simmer for about 20 minutes.
- Stir until the water is evaporated and the zaalook is thick.
- Garnish with some parsley and drizzle with olive oil.
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 hands - 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 in an airtight container.