Fassuliah Kdra Beans With Saffron Morocco North Africa Recipes

GARBANZO BEAN SOUP WITH SAFFRON

Steps:

• Heat oil in heavy large pot over medium heat. Add onion and garlic; sauté until tender, about 6 minutes. Add saffron; stir 1 minute. Add 5 cups broth and next 5 ingredients; bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes. Stir in garbanzo beans. Simmer 10 minutes. Season with salt and pepper. Ladle soup into bowls. Sprinkle with cilantro and serve.

SAFFRON ALMOND RICE

Steps:

• Pour the rice and water into a small pot with a lid and add saffron, almonds, apricots and seasoning.
• Stir gently and bring to a slow steady simmer, stir and cover with a tight fitting lid.
• Simmer for 15 minutes on low heat.
• Without opening the lid turn off the heat and let the pot rest at least five to ten minutes or so before serving. Enjoy!

CHICKEN TAGINE WITH POTATOES AND PEAS (MOROCCO -- NORTH AFRICA)

Steps:

• In a large flameproof casserole, combine chicken, onions, garlic, oil, saffron, cumin, ginger pepper, paprika & salt, then cover with water, about 2 cups. Over medium-high heat, bring to a boil & cook, covered, for 30 minutes.
• Add parsley, cilantro & potatoes, then cook, covered, another 15 minutes, stirring occasionally, until potatoes are nearly done.
• Add peas, lower the heat & simmer for 5 minutes more.
• If sauce is still runny, uncover the pan & boil hard until thickened, then taste & adjust seasoning, if necessary, before transferring to a preheated serving dish ~ Serve very hot with a good bread!

KHOSHAF -- DRIED FRUIT AND NUT COMPOTE (IRAN -- MIDDLE EAST)

Steps:

• Rinse raisins & dried apricot halves under cold water, then place in a bowl, cover with 1 quart of cold water & let soak 2-3 hours.
• Put nuts in a bowl & cover with boiling water & let soak 45 minutes to soften them & freshen their taste.
• Transfer fruit & its macerating liquid to a serving bowl, then add the sugar & orange blossom water. Stir until sugar is dissolved.
• Rinse & drain the nuts & add to the fruit, mixing well.
• Serve immediately or refrigerate.

TOASTED SPICE BLEND (AFRICA - MOROCCO)

Steps:

• Combine spices. Spread in a thin, even layer in a dry skillet.
• Cook over med heat for approx 1-2 min, till fragrant & just beginning to smoke. Shake pan throughout cooking to prevent burning.
• Cool & store in airtight container for up to 2 wks.

K'SRA -- MOROCCAN BREAD (MOROCCO -- NORTH AFRICA)

Steps:

• In a small container, blend together the yeast & warm water & let set 5-10 minutes.
• In a shallow mixing bowl, whisk together the flour, salt, anise seeds & sesame seeds, then gradually pour in the yeast water, stirring to combine well, before adding another 1/2 cup of warm water & blending it into the flour mixture.
• Knead for aout 5 minutes, or until the dough is firm & elastic.
• With lightly floured hands, roll dough into a ball, before flattening it into a disk about 6 inches wide & 1 inch thick & placing it on a floured baking sheet. Set aside to rise in a warm place for about 1 1/2 hours or until it has doubled in size.
• Fifteen minutes before the dough is ready, preheat the oven to 400 degrees F.
• Bake bread in the preheated oven 45-50 minutes or until the bread sounds hollow when tapped on the bottom.
• Set the loaf on a wire rack to cool slightly, then serve it warm or at room temperature. {Freezes well].

FASSULIAH K'DRA -- BEANS WITH SAFFRON (MOROCCO - NORTH AFRICA)

Steps:

• Drain the beans & rinse well, then place them in a large saucepan.
• Add the 1 generous pinch of saffron threads (crushed) & 1 1/2 quarts water, then bring to a boil over medium-high heat.
• Add butter, then reduce heat to low & simmer, covered, for 30 minutes.
• Stir in the onions, parsley & pepper & cook for another 30 minutes or until beans are tender. Stir occasionally to make sure beans are not sticking.
• Just before beans are ready, add salt to taste.
• If sauce is too thick, add a little water, but if it's too thin, increase the heat to high & boil until thickened, stirring regularly so that the beans don't stick.
• Taste & adjust the seasoning, if necessary.
• Serve hot, warm or at room temperature.