goldplateGold star recipes for the everyday plate

Inspired by Nisrine Merzoukchef, photographer, and blogger at

dinners and dreams.netDesign by Leighanie Diaz

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Table of Contents1

4

Salads

Entrees

Tagines

Desserts

Beverages

forewardMoroccan cuisine offers a diverse din-ing experience with a variety of sweet and hearty dishes. The cuisine is the ultimate combination of meat and fruit and the uses of ingredients from spices to dry fruits. Moroccan cui-sine’s diversity is owed to Morocco’s interaction with other countries such as Arab, Berber, Moorish, Mediterra-nean-African, and Eastern.

The modern day Moroccan cuisine was formulated with chefs from kitchens of Rabat, Marrakesh, and Tetouan. Moroccan cuisine is based of almost all locally produced ingredi-ents, making it difficult to capture the authentic flavors in other parts of he world.

Moroccan cuisine is mostly a blend of fruits, vegetables, and meats. Na-tive ingredients in Moroccan cuisine include lemons, olives, almonds, figs, and dates. Spices are extensively used–the most common being arfa (cinnamon_, kamoun (cumin), tahmi-ra (paprika), and kharkoum (turmer-ic) to name a few.

In Moroccan culture, midday is the main meal. Hot and cold salads are usually served followed by a tagine. Then comes cous cous with meat and vegetables on top. Moroccan meals generally end with a cup of mint tea, and bread is a common accompaniment with every meal.

Moroccan kitchens are stocked with common kitchen items, but silverware is no customary since Moroccans eat with their right hands using the thumbs and two fingers. Tagines are terracotta pots with conical lids. A couscou-siere is a two-part cooking part where cous cous is steamed in the top and vegetables and meat are cooked on the bottom.

This cookbook brings authentic Moroccan recipes to the everyday home. With personal commentary from Nisrine herself, one can make an authentic Moroccan meal right in the comfort of their home.

1salads

Eggplants

1 medium eggplant3 - 4 tablespoons olive oil

Sauce

2 medium tomatoes, peeled and diced3 garlic cloves, minced4 tablespoons extra virgin olive oilSea salt and freshly ground pepper1 teaspoon chili powder1 teaspoon cumin1 tablespoon white vinegar1 tablespoon chopped parsley, for garnish

Preheat the oven to 420 degrees Fahrenheit.

Cut off the top and bottom of the eggplant and peel it, leav-ing sporadic strips of skin throughout. Cut it into 1-inch cubes. If the eggplant is old and excessively seedy, you may need to salt and drain it for at least 30 minutes before use, otherwise proceed directly. Place the eggplant cubes in a single layer in a baking dish or cookie sheet and generously brush them with olive oil. Roast them for 25 to 30 minutes. (Alternatively, you can fry them until soft.) Remove from the oven and mash the eggplants on a cutting board with a fork or potato masher.

In a medium sauté pan, cook the tomatoes with garlic and olive oil over medium heat, for 5 to 7 minutes. Add the mashed eggplants and cook for another 10 to 15 minutes, mashing them some more with a spatula to completely blend with the tomatoes. Remove from the heat and stir in the sea salt, pepper, chili powder, cumin and vinegar.

Serve warm, cold or at room temperature, garnished with chopped parsley. Serve with flat-bread or crusty bread.

4 servings | Prep Time: 20 min | Cook Time: 60 min

If I had never had zaalouk and somebody told me about an eggplant mash recipe, I would not have been impressed. Not only that, I would have turned my heel and walked away, not interested the least bit in what sounds like a slimy mush at best. But, dear reader, I know how good it is. I know that it’s smoky and garlicky, spiced and zesty. So there is no turning of heels nor walking away but rather open arms and an excited appetite. Knowing is trusting. Really knowing is trusting hard. Trusting is loving. And loving is bragging about and recommending. I know, trust and love zaalouk. And I recommend it.

Moroccan eggplant salad–zalook

heirloom grape tomatoes with goat cheese and thyme

1 pint heirloom grape tomatoes, halved lengthwiseSea salt and freshly ground pepper, to taste4 oz goat cheese, cubed1 teaspoon fresh thyme leaves2 tablespoons extra virgin olive oil (optional)2 tablespoons balsamic vinegar (optional)

Arrange the heirloom tomatoes on the serving plate. Season them with salt and pepper. Top them with goat cheese and thyme leaves. Drizzle the salad with olive oil and balsamic vinegar.

Serve with whole grain bread.

4 servings | Prep time: 5 min | Cook Time: 5-7 min

2

entrees

cous cous stuffing

8 servings

3 cups water2 tablespoons butter2 tablespoons honey½ cup chopped almonds or pecans½ cup golden raisins2 tablespoons chopped parsley1 teaspoon salt1 teaspoon ground cinnamon¼ teaspoon ground ginger

2 cups uncooked instant couscous (about 2 “10-oz” boxes)

Place the water, butter, honey, almonds or pecans, raisins,parsley, salt, cinnamon and ginger (the first 9 ingredients)in a medium saucepan and bring to just a boil. Add the couscous and remove from the heat. Cov-er with a lid and let stand 5 minutes. Fluff with a fork.

Stuff your bird or serve alongside it.

8 Servings | Prep Time: 5 min | Cook Time: 10 min

Moroccans make the most delicious stuffing. They obviously don’t celebrate Thanksgiving –I hope this doesn’t shock anyone :)–, but they like to stuff their birds for holidays and other festive occasions. Turkey is not typically cooked

whole so they prefer to stuff smaller birds such as pigeons or small cornish hens called “coquelets”.

This is also a wonderful a side dish to prepare anytime.

merguez

1 pound ground beef or lamb1 tablespoon butter, softened1 tablespoon harissa 4 garlic cloves, minced1 ½ teaspoons ground cumin½ teaspoon crushed fennel seeds¾ teaspoon salt½ teaspoon ground black pepper

Place the ground meat with the butter, harissa, gar-lic, cumin, crushed fennel seeds, salt and pepper in a glass bowl. Knead well to combine. Cover with plastic wrap and refrigerate for 1 to 2 hours to marinate.

Oil your grill and preheat it to very hot. Shape the meat into sausage shapes. Grill the sausages undis-turbed, until marked on the bottom, 4 to 6 minutes. Flip the sausages with tongs and grill the other side for 4 to 6 minutes.

Serve right away with a salad.

For those unfamiliar, merguez is spicy North African sausage.

This homely version is uncased and not difficult to make at all.

4 Servings | Prep Time: 10 min | Cook Time: 10 min

bstilla frisée

For the chicken1 pound chicken breast, cut into chunks1 medium yellow onion, diced1/4 cup canola oilSalt and freshly ground pepper1/2 teaspoon turmeric powder1/8 teaspoon saffron1/2 teaspoon ground ginger1 teaspoon ground cinnamon6 sprigs parsley, chopped2 cups water

For the almond mixture1 1/2 cups salted roasted almonds2-3 tablespoons brown sugar1/2 tablespoon ground cinnamon1/2 tablespoon orange blossom water (op-tional)

For the phyllo8 ounces (1/2 package) phyllo dough or warqa1/4 cup canola oil3 tablespoons unsalted butter, melted

For garnishHoneyGround cinnamon

Thaw the phyllo dough according to package direc-tions.

In a medium pot, combine all the ingredients for the chicken. Cover and cook over medium heat until the chicken is tender, 45 to 50 minutes. Discard the parsley. Take out the chicken and shred it on a cutting board using 2 forks. Place the shredded chicken back in the pot to absorb some of the sauce.

Grind the toasted almonds in a food processor into a paste or desired consistency. Transfer to a bowl and stir in the brown sugar, cinnamon, and orange blossom water.

Preheat the oven to 350 degrees Fahrenheit.

Using scissors, cut the phyllo sheets into strips. Moist-en it with canola oil and melted butter and toss.

Spread half of the phyllo in a 9-inch round pan. Spread the almond mixture evenly on the phyllo. Follow with the chicken. Top with the remaining phyllo strips.

Bake the bstilla until crispy and golden, 30 to 35 min-utes. Drizzle it with honey and sprinkle some cinna-mon on top, if you wish. Serve immediately.

4 to 6 Servings | Prep Time: 10 min | 80- 90 min

My sister-in-law, Lamia, whom I’ve mentioned here, fills me in on new cooking trends and techniques whenev-er I see her. She’s into the same stuff I’m into, you see, so we tend to get along and have lots to talk about. The thing I learned from her this year that I’m so thankful for is bstila frisée (frizzy bstila). While I’ve always loved bstila I rarely have time for all the folding involved. Bstila frisée pretty much solves this issue completely since there is no folding needed. All there is to do is cut the warqa/phyllo sheets into strips and spread them in the pan. Really!

goat cheese, roasted pepper and walnut eggplant rolls

1 large eggplantOlive oil for brushingSalt and ground black pepper5 ounces soft goat cheese, at room temp.1 small garlic clove, pressed1 roasted red bell pepper, minced1/3 cup chopped walnutsMinced basil and finely chopped wal-nuts, for garnish (optional)

Cut off both ends of the eggplant and slice it thinly lengthwise. You should be able to obtain 10 to 12 slices, about 1/8-inch thick.

Brush the eggplant slices generously with olive oil on both sides. (Don’t skimp on oil or they won’t cook through.) Season with salt and pepper on both sides.

Heat a griddle pan on the stove over medium-high heat. Grill the eggplant slices until charred, 3 to 5 minutes per side. (I used a Panini press. It did the job nicely and cooked both sides at the same time.) Set aside to cool a bit.

Combine the goat cheese, garlic, roasted pepper and walnuts in a bowl. Season with salt and pep-per, if you wish, and mix with a spoon.

To fill the eggplant slices, place about a tablespoon of the goat cheese mixture on the wider end of the eggplant and roll.

Garnish with minced basil and finely chopped wal-nuts, if you wish. Serve at room temperature with crusty bread.

10 to 12 Rolls | Prep Time: 30 min | Cook Time: 10 min

3

tagines

raisin, onion, and meatball tagine

For the meatballs1 pound ground chicken1 teaspoon pumpkin pie spice (buy or make)Sea salt and freshly ground pepper2 tablespoons grated onions1 egg yolk

For the sauce3 tablespoons olive oil1 small onion, cut into thin strips½ cup raisins½ cup water½ cup half and half (optional)

In a medium bowl, combine the ground chicken with the pumpkin pie spice, salt, pepper, grated onion and egg yolk. Shape into medium meatballs the size of a small plum.

Place the olive oil and onions in a medium/large pot or tagine over medium heat. Cook the onions until they’re translucent, 3 to 4 minutes. Add the meatballs and sauté them, turning occasionally, about 5 minutes. Add the water, cover with a lid and cook for 10 minutes. Add the half and half and raisins, and cook for an additional 2 minutes. Let cool just a bit.

Serve warm with a dollop of strawberry or fig jam, if you wish

4 Servings | Prep Time: 10 min | Cook Time: 30 min

pea, artichoke, and fennel tagine

1 pound stewing lamb or beef, cut into 4 pieces1 large yellow onion, minced1/4 cup olive oil1/2 teaspoon sea salt, or to taste1/2 teaspoon freshly ground pepper1 ½ teaspoons ground ginger1 teaspoon ground coriander 1/4 teaspoon crushed aniseeds, optional1/2 teaspoon ground turmeric2 cups water1 small fennel bulb, sliced2 cups fresh or thawed frozen peas6 ounces marinated artichoke bottoms or hearts, drained2 tablespoons chopped cilantroJuice of 1 large lemon1 preserved lemon, rinsed and cut into strips

Place the beef, onion, olive oil, salt, pepper, ginger, anise, and turmeric in a large pot over medium-high heat. Sautee, turning the meat once, 6 to 8 minutes.

Add the water and bring to a simmer. Lower the heat to medium and cover with a lid. Cook the stew until the meat is tender, 50 to 60 minutes. Add the fennel slices and peas. Cook them in the stew until crisp-ten-der, 10 to 12 minutes.

Remove the pot from heat. Stir in the cilantro and lemon juice. Add the artichoke hearts and preserved lemons and allow them to warm up for a few minutes before serving.

Serve warm with bread to dip in the sauce.

4 Servings | Prep Time: 15 min | Cook Time: 60-70 min

Pea tagine is one of my family’s favorites. Peas and artichokes are a classic combination in Moroccan cooking. Other vegetables sometimes accompany the inseparable duo in a sauce of ginger, turmeric and coriander — I like to add fennel and preserved lemons to the feast of flavors.

lamb and carrot tagine

1 pound stew meat4 medium carrots, sliced lengthwise and cut into bite-sized cubes1 medium yellow onion, minced3 garlic cloves, mincedJuice of half a lemon¼ cup olive oilSea salt and freshly ground pepper1 teaspoon ground cumin½ teaspoon ground ginger¼ teaspoon ground turmeric1 1/2 cups water

Place all of the ingredients in a large mixing bowl. Stir the ingredients to combine the flavors. Transfer the ingredients to the base of a tagine, placing the meat on the bottom and the carrots on top. Sauté the contents of the tagine over medium heat for 5 to 7 minutes. Add water , lower the heat to low and cover with the tagine lid. Cook the stew for about 3 hours, checking occasion-ally and adding water if necessary.

Alternatively, use a slow cooker

3 to 4 Servings | Prep Time: 10 min | Cook Time: 60 to 70 min

4

desserts

2 cups almond meal or blanched, peeled and ground almonds2 grains gum mastic, ground (optional)A pinch of salt1/2 teaspoon ground cinnamon2 tablespoons unsalted butter, melted2 teaspoons orange blossom water1/4 cup honey (or brown sugar)30 phyllo sheets or 15 b’stilla sheets

For brushing:2 tablespoons unsalted butter, melted1/4 cup canola oil

For dipping:1 cup warm honey

Preheat the oven to 350 degrees Fahrenheit.

Combine the almond meal with gum mastic, salt, cinnamon, butter, orange blossom water and honey. Shape the mixture into 1-inch balls.

Fold a stack of b’stilla/phyllo sheets in half (as shown in the pic above) and cut out half a circle on the folded end. When you open the phyllo, you’ll have full circles of dough.

Combine the melted butter and canola oil in a bowl.

Brush each circle of b’stilla dough with the butter-oil mixture. If using phyllo, stack two butter-brushed circles together. Place an almond ball in the middle of the circle. Lift the sides of the phyllo over the almond, pinch and gently twist clockwise to close the purse.

Place the purses on a cookie sheet and bake for 15 minutes.

Dip the baked purses in the warm honey and let drip on parchment paper. Allow the purses to cool before serving.

Note: If you don’t have orange blossom water or gum mastic, flavor with almond and/or vanilla extract instead.

15 Servings | Prep Time: 20 min | Cook Time: 15 min

bourses aux amandes [almond purses]

espresso marscapone-stuffed dates

12 Medjool dates, pitted8 ounces mascarpone cheese1 teaspoon agave syrup3 teaspoons espresso or strong coffee2 tablespoons shaved chocolate (optional)

Delicately clean the dates with a damp paper towel. In a medium bowl, combine the mascarpone, agave syrup and espresso. Stuff each date with about a tablespoon of the coffee flavored mascarpone.

Top with shaved chocolate for a wonderful taste and look.

12 Servings | Prep Time: 5 min | Cook Time: 5 min

5

beverages

Pho

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2 teaspoons sugar1 green tea bag3 sprigs fresh mint1 cup boiling water

Place the sugar, green tea bag, and mint sprigs in a serving cup. Add the boiling water and let infuse, 3 to 4 minutes. Stir to distribute the sug-ar, discard the tea bag, and enjoy

1 tablespoon green tea leaves10 oranges, blossoms (fresh & washed)10 spearmint, leaves (fresh & washed)1/2 liter about 2 cups boiling water1/4 cup sugar

Boil a liter of water. Rinse the small tea pot with about 1/4 cup of the boiling water and discard. Add the tea leaves and add 1/4 cup boiling water.Swirl the pot to wash and rinse the leaves, and then carefully discard the water. Add the orange flower blossoms, mint leaves and the sugar.Fill the pot with 1/2 liter (about 2 cups) boiling water. Leave combined tea mixture to steep for five minutes.

Gently stir the tea, pour into small tea glasses and serve.

moroccan mint tea

orange blossom tea

1 cup | Prep Time: 3 min | Cook Time: 5 min

2-4 servings | Prep Time: 5 min | Cook Time: 5 min

meetthechef

Nisrine Merzouk

Nisirine is a Moroccan American who spent the first 23 years of her life in Morocco and now lives in Orlando, FL, with her husband, John, and her children, Maya and James

Words from Nisrine’s About page at dinnersanddreams.net:“I love whole grains and natural ingredients. I love simple and wholesome cooking. I love dates, grapefruit, coffee and Mary Poppins. I don’t like beets (no beet recipes on this site, sorry!). I love languages; I speak three of them fluently and sometimes use foreign words in my posts, especially when I get excited about a recipe or an ingredient. When I’m not writing, cooking or eating, I teach French to high school students.

I write about Moroccan food. It is my first love and no matter how often I wander off and how many temporary passions I go through, I always go back to the food that flows in my very veins. A few years ago, I started experi-menting with gluten-free baking and fell in love with it. Many, but not all, of my recipes are gluten-free. I limit sugars in my recipes by using smaller amounts and healthier alternatives. I use in-season ingredients as much as possible and do my best to keep recipes simple, natural, seasonal and acces-sible to the home cook.

My work has been featured in several publications including Channel 4, CNN, Fine Cooking, The Florida Times, The Boston Globe, npr, Edible Orlando, Ruhlman, Apartment Therapy: The Kitchn, Food News Journal, Culinate, Good Bite, About, and Examiner.”