Saturday, April 23, 2011

Moroccan Spice by Chef Brud

Handouts from Chef Brud's Moroccan Cooking Class

Hi Barb,

Just had a minute to take a peek at your food blog….I just taught my Moroccan class at 171 last Saturday and had a great turnout.(30ppl) Anyway, we put together the Ras El Hanout –“top of the shop” spice and everyone really enjoyed the flavors and aromas. I happened to see that you commented in your blog about Moroccan spice so I thought I’d send you a couple of the recipes that we prepared….the spice and the beef and lamb meatball tagine. Try them if you get a chance. I’ll probably be trying out the meatballs as a special one night at the club some time soon.

On another note….love that shell painting!

See you soon.


Ras El Hanout
(The "top" or "best" of the shop) has been said to have been made from up to 100 different spices, roots and leaves...commonly up to 30 are used.  We'll try 16.

2 T. Ginger
2 T. Mace
1 T. Cinnamon
1 T. Nutmeg
1 T. Allspice
1 T. Coriander seed
1 T. Cardamom
1 T. Turmeric
1 T. Cumin Seed
1 T. Paprika
2 t. Saffron
1 t. Cloves
1 t. Anise Seed
1 t. Black Pepper
1 t. White Pepper
1/2 t. Cayenne Pepper

Kefta Mkaouara
(Beef & Lamb Meatball Tagine)

...the Moroccan version of "Swedish Meatballs"

Recipe #1:  Tomato Sauce
Recipe #2:  Beef and Lamb Meatballs

For the Tomato Sauce:
1/2 cup olive oil
1 T. garlic, minced
1 large onion, minced
1 T. cumin
1 T. paprika
1 T. kosher salt
1/4 t. cayenne
2  28-ounce cans diced tomatoes
1/4 cup parsley, chopped
1/4 cup fresh cilantro, chopped

In a large saucepan on medium heat, add the olive oil, garlic and onion.  Cook for 1-2 minutes until onions begin to brown slightly. Add the cumin, paprika, salt and cayenne.  Stir well to coat the onion mixture.  Continue cooking for 1 minute. Add the tomatoes, parsley and cilantro and stir to combine.  Bring up to a simmer and continue cooking for 20 to 30 minutes.  Meatballs may be added and cooked slowly with a cover on the saucepan for 45 minutes to 1 hour.

For the Beef and Lamb Meatballs:
1 large onion,  minced
1 T. garlic, minced
1 T. kosher salt
2 T. Ras El Hanout
1/2 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
1 lb ground beef
1 lb ground lamb

In a large mixing bowl, combine all ingredients and mix well with your hands.  Roll the meatballs in approximately 1/2 ounce sized balls---about 1 1/2 teaspoons or the size of a fresh cherry.  Add the meatballs to the tomato sauce and cook on low, slow heat with a cover for 45 minutes to 1 hour.

Alternatively, it may be cooked in a Tagine in a slow oven (about 275 degrees) for up to 2 hours.

The secret is in the slow, covered cooking whether it be on the stovetop or in a traditional Tagine.


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