Best Fassuliah Kdra Beans With Saffron Morocco North Africa Recipes

FASSULIAH K'DRA -- BEANS WITH SAFFRON (MOROCCO - NORTH AFRICA)

Steps:

• Drain the beans & rinse well, then place them in a large saucepan.
• Add the 1 generous pinch of saffron threads (crushed) & 1 1/2 quarts water, then bring to a boil over medium-high heat.
• Add butter, then reduce heat to low & simmer, covered, for 30 minutes.
• Stir in the onions, parsley & pepper & cook for another 30 minutes or until beans are tender. Stir occasionally to make sure beans are not sticking.
• Just before beans are ready, add salt to taste.
• If sauce is too thick, add a little water, but if it's too thin, increase the heat to high & boil until thickened, stirring regularly so that the beans don't stick.
• Taste & adjust the seasoning, if necessary.
• Serve hot, warm or at room temperature.

CHICKEN TAGINE WITH POTATOES AND PEAS (MOROCCO -- NORTH AFRICA)

Steps:

• In a large flameproof casserole, combine chicken, onions, garlic, oil, saffron, cumin, ginger pepper, paprika & salt, then cover with water, about 2 cups. Over medium-high heat, bring to a boil & cook, covered, for 30 minutes.
• Add parsley, cilantro & potatoes, then cook, covered, another 15 minutes, stirring occasionally, until potatoes are nearly done.
• Add peas, lower the heat & simmer for 5 minutes more.
• If sauce is still runny, uncover the pan & boil hard until thickened, then taste & adjust seasoning, if necessary, before transferring to a preheated serving dish ~ Serve very hot with a good bread!

K'SRA -- MOROCCAN BREAD (MOROCCO -- NORTH AFRICA)

Steps:

• In a small container, blend together the yeast & warm water & let set 5-10 minutes.
• In a shallow mixing bowl, whisk together the flour, salt, anise seeds & sesame seeds, then gradually pour in the yeast water, stirring to combine well, before adding another 1/2 cup of warm water & blending it into the flour mixture.
• Knead for aout 5 minutes, or until the dough is firm & elastic.
• With lightly floured hands, roll dough into a ball, before flattening it into a disk about 6 inches wide & 1 inch thick & placing it on a floured baking sheet. Set aside to rise in a warm place for about 1 1/2 hours or until it has doubled in size.
• Fifteen minutes before the dough is ready, preheat the oven to 400 degrees F.
• Bake bread in the preheated oven 45-50 minutes or until the bread sounds hollow when tapped on the bottom.
• Set the loaf on a wire rack to cool slightly, then serve it warm or at room temperature. {Freezes well].

KHOSHAF -- DRIED FRUIT AND NUT COMPOTE (IRAN -- MIDDLE EAST)

Steps:

• Rinse raisins & dried apricot halves under cold water, then place in a bowl, cover with 1 quart of cold water & let soak 2-3 hours.
• Put nuts in a bowl & cover with boiling water & let soak 45 minutes to soften them & freshen their taste.
• Transfer fruit & its macerating liquid to a serving bowl, then add the sugar & orange blossom water. Stir until sugar is dissolved.
• Rinse & drain the nuts & add to the fruit, mixing well.
• Serve immediately or refrigerate.

TOASTED SPICE BLEND (AFRICA - MOROCCO)

Steps:

• Combine spices. Spread in a thin, even layer in a dry skillet.
• Cook over med heat for approx 1-2 min, till fragrant & just beginning to smoke. Shake pan throughout cooking to prevent burning.
• Cool & store in airtight container for up to 2 wks.

BARAZIQ -- SESAME COOKIES (SYRIA -- MIDDLE EAST)

Steps:

• FOR THE COOKIES: In a mixing bowl, combine sugar & butter & stir together with a wooden spoon until completely blended.
• Add rest of the cookie ingredients & blend with your hands until there is a soft dough. (If too soft to work with immediately, refrigerate for 1 hour.).
• Divide dough into 18 pieces to make small baraziq.
• Preheat oven to 350 degrees F & line a large baking sheet with parchment paper.
• Shape each ball of dough with your hands until you have a thin disk about 2 1/2 inches across, & place it on a large platter. Repeat with the other pieces of dough.
• FOR THE GARNISH: Put the egg white in a saucer, the pistachio nuts in another saucer & the sesame seeds in a third saucer.
• Dip each of the shaped disks in the egg white, then in the pistachios ON ONE SIDE ONLY & then in the toasted sesame seeds on the other side, making sure you coat them well with the seeds.
• Arrange the coated disks, pistachio side down, on the prepared baking sheet.
• Bake 25-35 minutes or until cookies are golden brown, then let cool before serving. Keep uneaten cookies up to 2 weeks in a tightly sealed container.