Best Moroccan Herb Jam Recipes

Moroccan Herb Jam image

Provided by David Tanis

Time 1h

Yield About 4 cups

Number Of Ingredients 10

1½ pounds various greens and herbs (like chard, kale, broccoli rabe, dill, marjoram, parsley, cilantro, celery tops and scallions, and outer leaves of lettuce or similar greens)
6 large cloves garlic, unpeeled
Extra-virgin olive oil
2 small hot red chiles (dried) or a pinch of crushed red pepper
Salt
1½ tablespoons cumin seeds, toasted in a dry pan until fragrant, then ground
1/4 cup roughly chopped pitted black olives, such as Kalamata, or oil-cured
Pinch of pimentón (Spanish smoked paprika)
Lemon, for final seasoning
Pita or flatbread, for serving

Steps:

Put the greens and herbs and garlic cloves all together in a large steamer set over medium-high heat, and steam until tender, 15 to 20 minutes. (If you don't have a steamer, use a large, deep skillet with a lid. Put 2 inches of water in bottom of pan, add greens, cover and cook at a brisk simmer.)
Set the garlic aside. Drain greens, let cool and squeeze out moisture; pick out the tougher herb stems if necessary. Put greens and herbs on a cutting board and chop very finely with a large knife.
Put 4 tablespoons olive oil in a wide skillet over medium-high heat. Add the chiles and let them sizzle without browning (or use a pinch of crushed red pepper), then add the chopped greens, a pinch of salt and half the cumin seeds. The flavor is concentrated by cooking most of the moisture out of the greens; this will take about 10 to 15 minutes. (Stir the herb jam mixture often as the water evaporates; it will want to stick.)
Turn the heat off but leave the mixture in the pan. Peel the steamed garlic and mash it into the pan along with the olives. Mix everything and taste; add salt as needed, a good splash of olive oil, the pimentón and more cumin to taste. The herb jam should be highly seasoned. Add more chile if it isn't spicy enough. Just before serving, add a squeeze of lemon. Spread on toasted pita or flatbread if desired. The herb jam can be stored in the refrigerator, tightly covered, for about 5 days.

Herb Jam with Olives and Lemon image

Provided by Paula Wolfert

Yield Serves 6; makes about 1 1/2 cups

Number Of Ingredients 13

4 large garlic cloves, halved
1 pound baby spinach leaves
1 large bunch of flat-leafed parsley (about 4 ounces), stems discarded
1/2 cup celery leaves, coarsely chopped
1/2 cup cilantro leaves, stemmed
1/4 cup extra virgin olive oil
12 oil-cured black olives (about 1 ounce), pitted, rinsed, and coarsely chopped
1 1/4 teaspoons Spanish sweet smoked paprika (pimentón de la Vera)
Pinch of cayenne
Pinch of ground cumin
1 tablespoon lemon juice, or more to taste
Salt and freshly ground pepper
Crackers or semolina bread

Steps:

1. Put the garlic cloves in a large steamer basket set over a pan of simmering water and top with the spinach, parsley, celery, and cilantro. Cover and steam until the garlic is soft and the greens are very tender, about 15 minutes. Let cool, then squeeze the greens dry, finely chop, and set aside. Using the back of a fork, mash the garlic cloves.
2. In a medium cazuela set over a flame-tamer or in a heavy-bottomed skillet, heat 1 tablespoon of the olive oil until shimmering. Add the mashed garlic, olives, paprika, cayenne, and cumin and stir over moderately high heat for 30 seconds, or until fragrant. Add the greens and cook, mashing and stirring, until soft and dry and somewhat smooth, about 15 minutes.
3. Remove from heat and let cool to room temperature. Mash in the remaining olive oil. Refrigerate, closely covered, for at least 1 day and up to 4 days.
4. To serve, return to room temperature. Stir in the lemon juice and season with salt and pepper. Pack in a serving dish and serve with crackers or semolina bread .