Cucina Marocchina

Bricks Spinaci fetà

10 foglie di bricks (si trovano nelle macellerie Marocchine)

1 cipolla (usarla tutta, tagliata a Julienne)

500 g di spinaci

Menta

Olio di oliva

Una volta chiuso l’impasto nel foglio di Bricks, friggere.

Tajine di agnello  e pollo alle mele cotogne e prugne

500g di pollo

500g di agnello

2 mele cotogne

10 prugne

2 cipolle

1 cucchiaio di zenzero in polvere

1 cucchiaio di curcuma

1 cucchiaio di cumino

1 cucchiaio di paprika dolce

Olio di Oliva

Sale e pepe.

Fare il soffritto con cipolla aggiungendo tutte le spezie, poi la carne e successivamente il resto.  Per avere un risultato migliore lei consiglia la pentola apposita,  la tajine, altrimenti una pentola alta con coperchio va bene. Far cucinare il tutto almeno per 2 ore e mezzo.

Torrone al Sesamo

1 bicchiere di sesamo

1 bicchiere di zucchero

1 cucchiaio di olio di girasole.

Mescolare il tutto finché non si forma la glassa, non ha messo olio nella pentola  per questo è necessario cucinare con una pentola antiaderente, ma l’ha aggiunto sulla carta da cucina dove è andata a mettere il preparato dopo averlo cucinato per lasciarlo raffreddare; in seguito, una volta freddo, tagliarlo a pezzettini.

Vi abbraccio e bacio.

Good morning love people! How was your approach to cold? My goodness…I feel the cold terribly, I have already turned the heat on at the house and changed my bed sheets into a warm comforter! So, since the weather is so cold, let’s talk about something that will surely warm everybody up: food!! Yes, because on Monday night I attended a very interesting cooking class! The location where the event took place was beautiful: the Summano attic in Schio, a city in the province of my Vicenza (and I am going to talk about it quite a bit from now on…you’ll see why)… the person who instructed the class was the super talented Chef Julie, she was born in France and now lives in Veneto, and she taught us how to cook three different Moroccan dishes: bricks with spinach and fetà, lamb and chicken Tajine with quince and prunes and lastly sesame nougat. What I noticed right away was that Moroccan food does not lack in the use of onions nor spices, and even if, as we were preparing the dishes, I was thinking in my head that the taste was going to be too strong for me, I ended up eating everything and I enjoyed it all!! Honestly, for my experience, I think Moroccan food is amazing. I can also tell you that those three dishes were actually pretty easy to prepare, perhaps it was also thank to Julie’s professionalism, and while I was crying as I was stirring  the onion in my pan, she was telling us about her 4 children and that life was her main teacher. Each journey she has done or she is planning to do will allow her to learn something new about cooking and, most of the time, she travels on her own… I spent the entire night amazed, listening to her incredible experiences! Congratulations to her and to Maria Giovanna for organizing the event that turned out great! And also congratulations to the rest of the group because each one of the people there shared some of their cooking knowledge and it really was interesting… As Julie says: “cooking is a universal language and it conciliates everyone”. Now I am going to give you the ingredients for our Moroccan dishes and now it’s your turn, have fun and enjoy!  

                                                        Moroccan dishes:

Bricks with spinach and fetà

10 brick leaves (you can find them in Moroccan butcheries)

1 onion (in its entirety, cut into julienne strips)

500 g of spinach

Mint

Olive oil

Frying the brick after stuffing it with the mixture.Lamb and chicken Tajine with quince and prunes

500 g of chicken

500 g of lamb

2 quinces

10 prunes

2 onions

1 spoon of ginger powder

1 spoon of turmeric

1 spoon of sweet paprika

Olive oil

Salt and pepper Fry the onion with all the spices, then add the meat and then add the other ingredients. In order to obtain a better result it is recommended to use the specific pot for tajine, if that’s not possible a pot with high sides and a  cover will do the job. Cook the ingredients for 2 and a half hours.

Sesame nougat

1 glass of sesame

1 glass of sugar

1 glass of sunflower oil

Mix the ingredients until they become a glaze, no oil goes in the pan, that’s why you need to have a nonstick pan. Add  the oil on the wax paper before putting the mixture on it, after cooking it and letting it cool down. After it has cooled off, cut it in pieces.

Hugs and kisses.