Basbousa cake

 3 eggs

1 cup sugar (use 1/4 cup next time)

1 cup oil 

1 coconut flakes

1 can media cream/sweetened condensed milk

2 tsp baking powder

1 cup shooji

combine all the ingredients in the blender. Add shooji at the end and give it another whirl. 

Put in pie dish/pyrex, wait 5 minutes. 

Bake 400 F at 20 minutes. 

Can add syrup if needed 

Red Lentil and Squash Soup (Shorabit Jarjir)

 Yield: serves 6

Ingredients

• 1⁄4 cup olive oil
• 4 cloves garlic, finely chopped
• 3 medium carrots, finely chopped
• 2 stalks celery, finely chopped
• 1 medium white onion, finely chopped
• 1 tsp. ground cumin
• 1⁄2 tsp. crushed red chile flakes
• 1⁄2 small butternut squash (about 1 lb.) peeled, seeded, and finely chopped
• Kosher salt and freshly ground black pepper, to taste
• 6 cups chicken stock
• 1 cup red lentils
• Finely chopped parsley, for garnish
• Paprika, for garnish
• Flatbread and lemon wedges, for serving

Instructions

1. Heat oil in a 6-qt. saucepan over medium-high heat. Add garlic, carrots, celery, and onion; cook, stirring occasionally, until slightly caramelized, 12–14 minutes. Stir in cumin, chile flakes, squash, salt, and pepper; cook until squash is soft, about 15 minutes. Add stock and lentils; bring to a boil. Reduce heat to medium-low; cook, slightly covered, until lentils are very tender, about 20 minutes. Let soup cool slightly, then, working in batches, purée soup until smooth. Ladle soup into bowls and garnish with parsley and paprika; serve with flatbread and lemon wedges on the side.

Lgeimat (saffron fritters/Emirati)

 Yield: makes ABOUT 2 1/2 DOZEN

FOR THE SYRUP

• 2 cups sugar
• 2 tsp. saffron
• 2 green cardamom pods, crushed
• 1 cinnamon stick
• 1 tbsp. fresh lemon juice

FOR THE FRITTERS

• 2 cups flour
• 1 tbsp. sugar
• 1 tbsp. baking powder
• 1 tsp. baking soda
• 1⁄2 tsp. kosher salt
• 1⁄2 cup plain Greek yogurt
• 1 egg, lightly beaten
• Canola oil, for frying

Instructions

1. Make the syrup: Bring sugar, saffron, cardamom, cinnamon, and 1 cup water to a boil in a 2-qt. saucepan over medium-high heat; remove from heat and let sit for 30 minutes. Pour syrup through a fine strainer into a medium bowl and stir in lemon juice; set syrup aside.
2. Make the fritters: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a small bowl, whisk together yogurt, egg, and 1⁄2 cup water; add to dry ingredients and stir with a fork just until a dough forms; let sit for 10 minutes.
3. Meanwhile, pour oil to a depth of 2″ into a 6-qt. Dutch oven, and heat over medium-high heat until a deep-fry thermometer reads 360°. Working in batches and using a 1⁄2-oz. ice cream scoop or tablespoon-size measuring spoon, drop balls of dough into oil, and fry, tossing, until golden brown and cooked through, about 3 minutes. Transfer fritters to paper towels to drain briefly, and then transfer to a large shallow serving dish or platter. Pour syrup over the fritters and toss to coat evenly; serve immediately.

Baba Ghannoush

 Yield: makes 3 cups

Ingredients

• 2 lb. eggplants, halved lengthwise (2 medium/large) eggplants
• 1⁄3 cup fresh lemon juice
• 3 tbsp. tahini
• 2 cloves garlic, minced
• 1 cup plain, full-fat yogurt (use 1/2 to 3/4 cup instead)
• Kosher salt and freshly ground black pepper, to taste
• 1⁄4 cup extra virgin olive oil
• 1⁄4 cup pomegranate seeds (did not use)
• Mint leaves, for garnish

Instructions

1. Heat oven broiler. Place eggplant cut side down on a baking sheet; prick all over with a knife. Broil, flipping once, until skin is charred and eggplant is tender, 20–25 minutes. Transfer eggplant to a colander set over a bowl; cover with plastic wrap. Let cool; peel. Place lemon juice, tahini, and garlic in a food processor; let sit 10 minutes. Add reserved eggplant, the yogurt, salt, and pepper; pulse until slightly smooth and transfer to a shallow dish. Using a spoon, make a well on the surface; drizzle with oil. Garnish with pomegranate seeds and mint.

Tabbouleh

 Yield: serves 8

Ingredients

• 3 cups packed parsley leaves, roughly chopped
• 1 1⁄2 cups packed mint leaves, roughly chopped (used 1 cup)
• 1⁄2 cup extra virgin olive oil
• 1⁄2 cup fresh lemon juice
• 1 tbsp. pomegranate molasses (did not do)
• 1⁄2 tsp. ground allspice
• 1⁄2 tsp. ground cinnamon
• 4 vine-ripe tomatoes, minced
• 1 medium red onion, minced
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Stir ingredients in a bowl; let sit 10 minutes before serving.

Moroccan lamb stew

 

easy moroccan lamb stew recipe

★★★★★

5 from 74 reviews

• Author: Suzy Karadsheh
 
• Prep Time: 15 mins
 
• Cook Time: 2 hours 15 mins
 
• Total Time: 2 hours 30 minutes
 
• Yield: Serves 6 to 7 1x

DESCRIPTION

If you’re looking to make the best lamb stew, this recipe is all you need! Comforting, fall-apart tender braised lamb with loads of veggies, chickpeas and warm Moroccan flavors. You can make this in your crock pot or pressure cooker; instructions included for both!

Be sure to check out my tips above and watch the video for how to make this lamb stew.

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INGREDIENTS

SCALE

• Private Reserve Greek Extra Virgin Olive Oil
• 1 large yellow onion, chopped
• 3 carrots, cubed
• 6 Yukon gold potatoes (or any small potatoes), peeled, cubed
• Kosher salt and pepper
• 2.5 lb boneless leg of American lamb, fat trimmed, cut into cubes (Or American lamb shoulder, bones removed, fat-trimmed)
• 3 large garlic cloves, roughly chopped
• ½ cup dried apricots (used beresta)
• 1 cinnamon stick
• 1 bay leaf
• 1 ½ tsp ground allspice
• 1 1/2 tsp ras el hanout Moroccan spice blend (find it here)
• ½ tsp ground ginger
• 6 plum tomatoes from a can, cut in halves (used fresh plum tomatoes)
• 2 ½ cups low-sodium beef broth
• 1 15-oz can chickpeas

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INSTRUCTIONS

1. In a large Dutch oven (affiliate) or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking.
2. In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.
3. In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.
4. Turn heat to medium-high and return the sauteed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.
5. Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or so.
6. Cover the pot and place in the 350 degrees F heated-oven for 1 ½ hours (check partway through to add water or broth if needed). Now stir in the chickpeas, cover and return to the oven for another 30 minutes.
7. Remove from the oven and serve hot with your choice of Lebanese rice, couscous, pita bread or your favorite rustic bread.
8. A simple Mediterranean salad like Fattoush makes a great starter for this hearty meal. Enjoy!

NOTES

• Crockpot Instructions: If you prefer, after step #5 is completed, transfer the lamb stew to a large slow cooker insert. Cover and cook on low for about 6 hours, then stir in chickpeas and cook another 1 to 2 hours (total of up to 8 hours.) Or cook on high for 4 to 5 hours in total.
• Pressure-Cooker Instructions:Instead of using a Dutch oven or other oven-safe cooking pot, follow the steps below to sauté and braise using your pressure cooker.Then, add in all the ingredients except for the chickpeas to the pot and lock the lid in place. Cook for 30 minutes on high pressure.When the timer is up, allow the pressure to safely release for about 10 minutes before using quick-release according to the manufacturer’s directions. Add in the chickpeas and cook for another 5 minutes. Allow the pressure to release again according to the manufacturer’s instructions.
• Recommended for this Recipe: Private Reserve Greek extra virgin olive oil; all-natural Ras El Hanout spice blend; and ground allspice.
• Visit Our Online Shop to browse our olive oils and all-natural and organic spices.

MUST BRAISE. Makes all the difference. 

I braised, cooked and baked a bit. left in overnight and baked again in AM.