Chermoula Halloumi, Butter Bean Tagine and Quinoa with Almonds and Raisins

25 Mar

This started out a s a recipe in the Terre a Terre vegetarian cookbook for Halloumi & Almond Kibbeh. Kibbeh are usually made with ground meat, spices and bulgur wheat shaped into balls or patties. The Terre a Terre version uses a mixture of ground almonds, halloumi, cream cheese, tofu and Chermoula spices to make the pattie mix which were then wrapped in thin aubergine slices and cooked.  Chermoula is a Moroccan/North African spice blend normally used as a rub or marinade for fish and meat.

This Chermoula spice mix (there are many variations) is made from toasted coriander, fennel and cumin seeds ground together and mixed with sumac (a dried, ground berry with a lemony, smokey flavour) and salt. You can use it dry for seasoning dishes or mix it with olive oil, lemon juice & garlic for a delicious marinade or dressing.  Okay, so I made the kibbeh without the tofu (I have a pathelogical dislike of tofu that I need to overcome). I really didn’t like the resulting texture I found them dry and quite heavy and after a lot of work too! Luckily I had made quite a lot of the bean tagine and quinoa so for lunch the next day I just pressed some sliced Halloumi into the Chermoula spices and dry fried them as I usually would for my favourite Halloumi recipe. So much easier! The Chermoula makes a perfect spice crust for my favourite salty, meaty cheese which could be served with the just the bean tagine or just the quinoa salad if you don’t want to make everything. The flavours are really complex and work fantastically together.

Another ingredient used in this dish is preserved lemons. Preserved lemons are a key ingredient in Moroccan cuisine. The preserved lemon peel is chopped and used to impart an intensely lemony flavours to soups, stews, tagines and many other dishes. The lemons are preserved in a mixture of lemon juice, salt and occasionally spices. I made my own because I had a mountain of lemons in my kitchen. It seemed like the perfect thing to do with them as I love all Middle Eastern cuisine. I used Spicie Foodie’s recipe which was really easy and now I am the very proud owner of a jar of  homemade preserved lemons. Who would have thought it?

At it’s narrowest point the southern coast of Spain is only about 8 miles from Morocco across the Atlantic. This means that it has a similar climate and a lot of the ingredients used are the same as in Andalucian cuisine. I was inspired to make this dish because a lot of the ingredients used I see growing while walking the dog. The almond blossom has now disappeared to reveal the young green nut and the oranges are still everywhere although coming to the end of their season.

 The quinoa salad could easily be made with bulgur wheat or couscous instead and feel free to substitute pistachios for almonds or olives for the raisins. Just use what you have, within reason, obviously. I’m not advocating the use of chocolate chips here but now that I’ve said it, it might make an interesting dessert…..

Chermoula Halloumi, Butter Bean Tagine & Quinoa with Almonds & Raisins

Serves 4 with leftovers, vegetarian. Adapted from Terre a Terre The Vegetarian Cookbook

For the Chermoula Halloumi

  • 2 packs Halloumi cheese, rinsed & sliced into 1/3 cm slices
  • 25 gr coriander seeds
  • 1 tbsp fennel seeds
  • 1 tbsp cumin seeds
  • 1 tbsp sumac
  • 1/4 tsp salt

Toast all the seeds until fragrant and grind them in a mortar & pestle or spice grinder. Mix them with the sumac & salt and store in an airtight container. When ready to cook the halloumi, sprinkle about 4 tbsp of the spice mix onto a shallow dish and press your halloumi slices into it to coat on both sides. To cook the halloumi heat a non stick frying pan to hot without any oil and dry fry the slices for a minute or so on each side until lightly browned. Serve with the butter bean tagine and/or the quinoa salad.

For the Butter Bean Tagine

  • 1 jar/tin cooked butter beans 400 gr, drained & rinsed
  • 2 tbsp olive oil
  • 3 or 4 shallots, chopped
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 3 or 4 cloves garlic, finely chopped
  • 1/2 tsp ground cinnamon
  • 1 star anise
  • 1 tsp minced ginger
  • 1/2 tsp turmeric (or saffron)
  • 1/2 tsp ground black pepper
  • 1 orange, zested then juiced
  • 1 tbsp lemon juice
  • 1 tbsp preserved lemon peel, finely chopped (or use lemon zest)
  • 1 tin 400 gr chopped tomatoes
  • 1/2 tsp harissa paste (or 1/4 tsp crushed dried chillis)
  • 100 ml veg stock
  • 1 tsp salt +
  • a handful of coriander leaves for garnish
  • olive oil to serve

Heat the olive oil in a large pan with a lid or casserole/tagine over a medium heat. Add the shallots, onion and red pepper and cook for about 3 minutes until translucent, then add the garlic and cook for another 2 minutes. Add in the cinnamon, ginger, turmeric/saffron, star anise and black pepper and cook for another 3 minutes.

Stir in all the remaining ingredients except the coriander & olive oil, cover and cook for about 30 minutes. Either leave it to cook in a pan on the stove top or, if you are using a tagine or casserole, put on the lid and put it in a 170C oven for the same amount of time.

Taste for seasoning and add more salt if necessary. Remove the star anise and use it again for the quinoa. Stir in some of the fresh coriander ad serve garnished with the rest of the coriander leaves and a drizzle of olive oil. Or serve topped with the Chermoula Halloumi slices.

For the Quinoa with Almonds & Raisins

  • about 150 gr quinoa (or bulgur or couscous)
  • about 750 ml veg stock
  • the star anise from the tagine above
  • 60 gr raisins or sultanas
  • 1 tbsp olive oil
  • 1 large shallot, chopped
  • 1 tbsp preserved lemon peel, finely chopped (or use lemon zest)
  • 1/4 tsp ground cinnamon
  • 80 gr toasted almonds (whole)
  • 50 gr toasted pine nuts
  • 2 tsp Chermoula spice mix (see recipe above)
  • 1 tbsp lemon juice
  •  a handful of fresh parsley chopped
  •  a handful of fresh mint leaves, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper

Cook the quinoa/bulgur/couscous according to the instructions on the packet. I use stock rather than water for more flavour. Put the raisins/sultanas in the hot stock as well to plump up aswell as the star anise. Heat the oil in a frying pan over a medium heat, add in the shallots and fry until soft and sweet, about 3 or 4 minutes. Add the preserved lemon peel (or zest) and cinnamon, stir, then pour over the cooked quinoa, season with the chermoula spice mix, salt & pepper and mix well. This can now be refrigerated until 15 minutes before serving when you take it out to come up to room temperature.

Serve at room temperature. Shortly before serving stir through the nuts, chopped herbs, lemon juice and check the seasoning. Serve topped with the Chermoula halloumi or on the side off the ButterBean Tagine.

I had quite a lot of the quinoa leftover so I also made a nice salad  for lunch with some rocket leaves dressed with olive oil & lemon juice . I just topped it off with some crumbled feta. Delicious….

  Enjoy!!

6 Responses to “Chermoula Halloumi, Butter Bean Tagine and Quinoa with Almonds and Raisins”

  1. Roxan March 25, 2011 at 7:44 pm #

    Wow, this look so filling and delicious! I wish I could cook stuff like this every day… Sadly, it’s saved for the weekends when I have more time.

  2. Recipe Chefs March 25, 2011 at 8:40 pm #

    I love food, and I really enjoy reading your blog very much thank you for sharing this post. Feel free to check out our recipes

    The Most Delicious Baked Cod Recipe

  3. Medeja March 26, 2011 at 10:59 am #

    Don know which of these recipes is the best, I love all of them🙂 Why dont you open restaurant, you recipes sound and look so great

  4. Clarkie @ Beloved Green March 27, 2011 at 6:06 am #

    Love this combo. Quinoa with nuts is one of my favorite combos.

  5. Taffy November 16, 2011 at 6:42 am #

    Making this for the 10th time today. Love this recipe.

Trackbacks/Pingbacks

  1. Tarta de Santiago with Mandarin Orange Compote « Cook Eat Live Vegetarian - January 4, 2013

    […] Oranges and almonds are a classic combination that complement each other perfectly in cooking. I have used them together before in this Mandarin Almond Drizzle Cake, these deliciously light Ricciarelli Biscuits and in this Butterbean Tagine with Quinoa & Halloumi […]

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