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lagatta
rabble-rouser
Babbler # 2534

posted 20 May 2003 06:27 PM      Profile for lagatta     Send New Private Message      Edit/Delete Post  Reply With Quote 
While discussing the terrorist attacks in Casablanca, several babblers alluded to wonderful Maghrebian hospitality, culture, history or food. But it would have been in bad taste to talk about such pleasures of the body and soul in light of that attack (that horrified all the Moroccans I know here). So a thread on Moroccan and Maghrebian stuff, but not bombings?

I'll start of with a simple chakchouka recipe. There are infinite variations on this type of recipe, also found elsewhere in the Mediterranean, from Spain to Turkey. If you are able to get the veg at a decent price, it is cheap. Use fresh tomatoes in season, if they are ripe. You could add potato, or many other things. I add a bit of my black beans (I cook them myself and freeze them in little baggies) but that is not very common:
Chakchouka

2 tbsp (25 mL) olive oil
2 small red peppers, seeded and thinly sliced
2 small green peppers, seeded and thinly sliced
2 cloves garlic, finely chopped
1-2 small chilies, seeded and finely chopped
1 19 oz (400 g) tin peeled chopped tomatoes
1 tsp (5 mL) harissa paste
salt
1 tsp (5 mL) caraway seeds, ground
1/2 tsp (2 mL) sweet paprika
1/2 tsp (2 mL) ground cumin seeds
4 large eggs

Heat the oil in a large frying pan and fry the sliced capsicum until soft. Add the garlic and chilies and cook for a further one to two minutes, stirring to combine. Add the tomatoes, harissa, salt and spices. Leave to simmer gentIy for 10-15 minutes, it should be reasonably thick.

Make four indentations in the mixture using the back of a spoon and break one egg into each. Cover and leave to simmer for about five minutes or until whites are cooked and yolks soft. Serve with a Mediterranean type bread.

Serves four.
 


From: Se non ora, quando? | Registered: Apr 2002  |  IP: Logged

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