Tag Archives: tagine

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!!

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Moroccan Butternut Squash and Barley “Tagine”

19 Dec
 

 

 

This my version of a Moroccan Vegetable Tagine which would generally be served with couscous not barley but barley gives me a Winter warmer feeling and couscous reminds me of Summer for some reason. Tagine is the name of the dish that the casserole or stew is cooked in. Usually earthenware/terracotta with a conical lid to let the steam circulate while the dish cooks.

I don’t have a Tagine which is unbelievable since the restaurant we owned here was decorated in a Moroccan style and I went to Tangiers with my dad to buy the lights, lanterns, fabrics and ashtrays.  That was a long day, we left the house at about 5.30 am to drive down the coast to Algeciras to catch the ferry to Tangiers. When we finally arrived at the port of Tangier and disembarked we were surrounded by about 30 guides all offering their services. They wouldn’t take no for an answer so we ended up being escorted through the souk to a shop owned by the guide’s cousin.

It really would be a shopper’s paradise if you were left alone to browse through the beautiful lanterns, slippers and fabrics, but no, out come the kelims, hundreds of them, hand-woven in silk by virgins in the mountains. They are beautiful but we were on a very tight budget given to us by the Washer Up and were under strict instructions not to deviate and we didn’t need any rugs!! My dad doesn’t “do” budgets and can’t resist beautiful things so I had my work cut out. We also had the shop owner plying us with mint tea and pastries, which gave me a huge sugar rush, I had to take control so I told them all to leave us alone or we wouldn’t by anything… It worked!

We ended up buying everything we needed in budget and surprisingly didn’t miss the last boat home. Probably because it sat in the port not moving for 2 hours while we were waiting for it to leave! This meant that we didn’t get home until 1am the next day. A successful trip but not one to be repeated in a hurry.

The ashtrays we bought for the tables were mini decorated tagines which were really popular and were always being stolen or people wanted to buy them. I think this probably explains why I don’t own a Tagine, I spent nearly 10 years emptying & cleaning them so I would be quite happy never to see one ever again….

This recipe is very flexible you can use whatever vegetables & beans you have in the house. The red beans could be replaced with chickpeas, the squash replaced with sweet potato, the possibilities are endless…

 

Moroccan Butternut Squash & Barley “Tagine”

 

serves 4 Vegetarian
 
 

 

  • 1 onion chopped
  • 1 leek washed & sliced
  • 1 kilo squash or pumpkin, peeled & cut into 2cm chunks
  • 2 cloves garlic chopped
  •  1 carrot, diced
  • 2 stalks celery sliced (reserve some leaves for garnish)
  • 2 tomatoes, chopped
  • 2 tbsp tomate frito (tomato puree not paste)
  •  7 or 8 dates, stoned & chopped
  •  200 gr cooked red beans(about 1/2 a jar/tin) drained and rinsed
  • 100 gr barley
  • a squeeze of lemon juice
  •  1/2 tsp harissa paste (or any chilli paste or cayenne pepper)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp cinnamon
  • 1 tsp turmeric
  • 1 /4 tsp freshly grated nutmeg
  • 1 tsp Ras-al Hanout (a Moroccan spice mix) optional
  • 1 tsp sumac (a crushed dried berry which has a smokey lemony flavour) optional
  • 750 ml veg stock
  • salt & black pepper
  • the juice of 1 mandarin
  • toasted almonds chopped
  • a handful of mint, coriander & parsley chopped and the reserved celery leaves
  • some feta crumbled or greek yoghurt

 

 

 

Heat about 2 tbsp olive oil in a large pan over a medium heat. Cook the onion, celery, leek & carrots with a pinch of salt for about 10 minutes until softened. Then add the garlic cook for another minute and start adding the spices. You can moisten the pan with some lemon juice if its drying out. Add the chopped tomatoes & tomato puree, cook for 2 a minute then add the squash cubes and dates. Stir the squash to coat it in the tomatoey spices then add the veg stock and season generously with salt & black pepper. Turn the heat up and bring to the boil, then turn the heat down to medium low and cook with a lid on for about 20 minutes.

After 20 minutes add the barley, stir to combine, replace the lid and cook for a further 10 – 12 minutes. By this time the squash and the barley should be cooked, if not give it a bit longer. Stir in the mandarin juice and the beans and give it a couple of minutes more. Taste for seasoning.

Serve garnished with the chopped almonds, crumbled feta (or yoghurt)  and the fresh herbs……
 

This is one of the those dishes I will cook again and again it is so flavourful and comforting and the colours are beautiful as well.

 
 

 
 

 
 

 
 

 
 

 
 

 
 

 

 

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