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Basic Moroccan Flavorings

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MarkR View Drop Down
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    Posted: 01 March 2013 at 10:56
Now those are cool!
Mark R
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 01 March 2013 at 03:41
Originally posted by MarkR MarkR wrote:

Originally posted by HistoricFoodie HistoricFoodie wrote:

Ahhhh. My work is done. Approve
Actually, Ron, a not so generous pinch. Based on my figures, 3 pods would make 1/8 tsp, which is pretty much a good pinch. One pod would be much less than that.
By the same token, however, I can't imagine a recipe that used just one pod. It wouldn't make much difference in the final dish, whatever it happens to be.

Ohhhhh, a conversion - 3 pods = 1/8tsp = "a good pinch"!
Can we make a table of that?
I won't even ask how you differ a "good pinch" from a "bad pinch".

Heck....I'll give you an answer to that one Mark....wouldn't a "good pinch" actually be closer to a "dash" 1/8 tsp , and a "bad pinch" be closer to a "smidgen" 1/32 tsp?

That's just according to my old time measuring spoons..LOL
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 28 February 2013 at 12:42
You can ask, Mark. Just don't expect an answer. Confused
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 28 February 2013 at 11:23
Originally posted by HistoricFoodie HistoricFoodie wrote:

Ahhhh. My work is done. Approve
Actually, Ron, a not so generous pinch. Based on my figures, 3 pods would make 1/8 tsp, which is pretty much a good pinch. One pod would be much less than that.
By the same token, however, I can't imagine a recipe that used just one pod. It wouldn't make much difference in the final dish, whatever it happens to be.

Ohhhhh, a conversion - 3 pods = 1/8tsp = "a good pinch"!
Can we make a table of that?
I won't even ask how you differ a "good pinch" from a "bad pinch".
Mark R
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 15 March 2012 at 11:15
Gents.
 
In the section: Cooking Basics, there is a Mediterranean Gastronomic Vocabulary List, which is a group of  lists being built by myself on Italia, España and Greece since I have strong ties to these nations, and have lived in all three.  However also, in this listing, is the vocabulary words:
Tagine and Berber Tajine.
 
I believe you both shall find it worthwhile reading.
 
Since, Tangier and Marrakesh, Morocco and Tunisia are quite close to Tarifa, Cádiz in Andalucia and thus, it is a hop, skip and jump from Tarifa, 14 km via Ferry to Tangier, we enjoy spending a long wkend every so often there. Nice markets.
 
Thanks for the posts Gents. 
Margaux Cintrano.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 15 March 2012 at 08:31
Ahhhh. My work is done. Approve
 
Actually, Ron, a not so generous pinch. Based on my figures, 3 pods would make 1/8 tsp, which is pretty much a good pinch. One pod would be much less than that.
 
By the same token, however, I can't imagine a recipe that used just one pod. It wouldn't make much difference in the final dish, whatever it happens to be.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 15 March 2012 at 07:57
how's this for irony - just this morning, the beautiful mrs. tas was looking at a recipe, and asked how much 1 pod of cardamom seed would be in terms of ground cardamom. from what i can see of brook's experiment above, it would be just a generous pinch, but i could be wrong!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 14 March 2012 at 15:32
Piquant tolerance is very subjective and Harissa is piquant just as are Mexican or Peruvian salsas or Japanese wasabi ... up to the person to adjust to their individual palate.
 
While that's certainly true, Margi, I have to agree with Chris on this.
 
Harissa is inherently hot. Blow the roof off your mouth hot. And it's typically used in rather large amounts in traditional Moroccan food (restaurant food, especially when served to Westerners, does not use near the amount you'd find in a home-cooked meal, btw).
 
So, if you don't want that much heat, for whatever reason, you moderate it by using less of the harissa. Instead of an amount measured in tablespoons, of the original recipe, you might only use a half teaspoon. All well and good.
 
But I suggest that if you were to eat that half teaspoon of the stuff right off the spoon it would be some time before your mouth got over the burn.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 14 March 2012 at 09:11
Yes, this is great. The other website has one --- as many menus are in French as well as recipe methods, and Italian too ... and of course 50 Million People speak Spanish in the USA and then there are Uncountable Asians too --- so if we are speaking about a specific ingredient, or dish or cooking vessel, Herb, spice etc., we shall be learning too --- Fab fab fab.
Margaux.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 14 March 2012 at 07:55
Originally posted by Margi Cintrano Margi Cintrano wrote:

Ron and Hoser: we should have a Community Gastronomic Vocabulary Section where we can also, translate the words.  Chris Belgium speaks a few langs and so do I ... Can be a wonderful tool for home gourmets, as well as professional chefs, cooks, pastry chefs, maîtrés, sommeliers etcetra.
 
Margi, this is a great idea - not long ago, i posted 31 Culinary Terms in the Cooking Basics section of the forum - if you think this would be a good place to start, i'll go ahead and modify the title to "FotW's Gastronomic Vocabulary" and make it a sticky in that section. how does that sound?
 
Let me know, and thank you for a wonderful idea ~
 
Ron
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 14 March 2012 at 07:48
 
Historic Foodie,
 
Cous cous tastes quite distinctly different in Paris verses Madrid ( alot better in Paris verses Madrid ) ... and in varying parts of Morocco, for example Tangier or Marrakesh and Tunis ...
 
I recall all tasted different from 1 city to another in the USA ... water and the products ... 
 
I cannot stand Spanish Pasta ... very starchy and heavy. I always buy Barilla or make my own with Italian products.
 
My pet peeve especially with  Italian products for Italian Cuisine and Spanish for Spanish ...
 
Nice thread that you have started with the gastronomic vocab.
 
Ron and Hoser: we should have a Community Gastronomic Vocabulary Section where we can also, translate the words.  Chris Belgium speaks a few langs and so do I ... Can be a wonderful tool for home gourmets, as well as professional chefs, cooks, pastry chefs, maîtrés, sommeliers etcetra.
 
Margi.
 
 
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 14 March 2012 at 07:39
 
Chris,
 
Piquant tolerance is very subjective and Harissa is piquant just as are Mexican or Peruvian salsas or Japanese wasabi ... up to the person to adjust to their individual palate.
 
In the fish cous cous, I posted today, yes, some cooks place the Harissa inside the cooking broth, and some as a side coulis salsa -- or dip ... ( lingustics ) ... Also, they do put cayenne or chili peppers and smoked paprika ! So, you have quite a bit of piquant there ...
 
One time I posted a recipe, and Historic Foodie said, it was too bland. However, I had not mentioned that the referenced recipe was for two 5 year old twin boys.
 
Thanks for post Chris.  
 
Margaux.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote ChrisFlanders Quote  Post ReplyReply Direct Link To This Post Posted: 14 March 2012 at 06:12
Originally posted by Margi Cintrano Margi Cintrano wrote:

 HARISSA, actually originated in Caesarea, Israel and thus, is a fresh hot pepper paste used in Israeli, Palestinian, Syrian, Pakistani ( the Moghul Kings ), ancient Persian and Marrakesh, in the interior of Morocco and in North African regional cuisines.
 
Each family has their signature on their individual recipes. Here are two I have had during one my trips 14 km across Spain´s southern Atlantic  to North Africa.
 
1 cup chopped fresh cilantro ( key ingredient )
1 cup chopped parsley
1/4 cup chopped fresh red chili pepper
1/4 cup water
1/4 cup extra virgin olive oil
1 1/2 tblps minced garlic
1 tsp salt
1 tsp freshly ground black pepper
1 tsp smoked paprika sweet
1 tsp ground cumin
 
Combine all ingredients in a food processor and blend with olive oil very slowly until finely integrated. Refrigerate in air tight container for 2 hrs.
 
Harrisa can be used as a side dip and / or as a basting rub for meats and chicken.
 
This should have a " dip / coulis " texture, not a thin tomato like texture ...
 
HARISSA IN MOROCCO
 
The variation here is that Morocco is a large lemon and date producer; thus,  Lemon juice, chili, cumin, coriander and smoked paprika for the paste, with the rest of the above ingredients is blended for their Harissa.
 
 
I believe you posted a standard chermoula recipe as I already referred to in a previous post in this thread.
Harissa used as a dip? Harissa tastes like burning fire! I've seen it used in Marocco when they served couscous. First the couscous, meat and vegetables, all cooked in the same couscousière but on different levels, go on a large plate, then they take a full ladle of the liquid (stock) from the lower part of the couscousière, add 1/2 teaspoon of harissa in the ladle of stock and stir, then the ladle of stock, now fired up with harissa goes over the couscous.
Most used harissa, also in Marocco is this one from Tunesia,.. from a tube or a tin;

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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 14 March 2012 at 04:41
Given your list, Margi, it should be pointed out, too, that cous cous in Morocco is not the same cous cous we (i.e., Americans) are used to.
 
Well, that's not correct. The pasta is the same. But it's cooked differently.
 
When we make cous cous it is typically done with quick-cooking or instant cous cous, and is served as a side-dish. For instance, an American meal might be a tagine with cous cous.
 
In Morocco, cous cous is a main-meal dish, and is cooked totally differently. It goes through several washings and steamings, and is cooked in a special utensil called a couscouserie, and the protein element is part of the finished dish.
 
Typically, a meal would include a tagine or a cous cous, but not both.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 14 March 2012 at 03:10
 
Some of the dishes I have had are:
 
Fish Cous Cous,  Chicken cous cous, lamb cous cous, Shellfish and seabass Tagine, Lamb and date tagine, chicken with preserved lemon and olives, Charmoula, Harissa, Kebabs, roast lamb and numerous others.
 
margaux.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 14 March 2012 at 03:07
 
 
 
Written by: Margaux Cintrano.
 
HARISSA, actually originated in Caesarea, Israel and thus, is a fresh hot pepper paste used in Israeli, Palestinian, Syrian, Pakistani ( the Moghul Kings ), ancient Persian and Marrakesh, in the interior of Morocco and in North African regional cuisines.
 
Each family has their signature on their individual recipes. Here are two I have had during one my trips 14 km across Spain´s southern Atlantic  to North Africa.
 
1 cup chopped fresh cilantro ( key ingredient )
1 cup chopped parsley
1/4 cup chopped fresh red chili pepper
1/4 cup water
1/4 cup extra virgin olive oil
1 1/2 tblps minced garlic
1 tsp salt
1 tsp freshly ground black pepper
1 tsp smoked paprika sweet
1 tsp ground cumin
 
Combine all ingredients in a food processor and blend with olive oil very slowly until finely integrated. Refrigerate in air tight container for 2 hrs.
 
Harrisa can be used as a side dip and / or as a basting rub for meats and chicken.
 
This should have a " dip / coulis " texture, not a thin tomato like texture ...
 
HARISSA IN MOROCCO
 
The variation here is that Morocco is a large lemon and date producer; thus,  Lemon juice, chili, cumin, coriander and smoked paprika for the paste, with the rest of the above ingredients is blended for their Harissa.
 
Margaux. Cintrano.  
 
 
  
 
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 14 March 2012 at 02:55
 
Lands steeped profoundly in antiguities, the coast and sea and inward, the desert. From these lands, had come the invadors, and the bringers of spices and herbs from faraway lands ... Thus, here are two of the staples in traditional North African and Middle Eastern regional cuisines.
 
I.) Charmoula:
 
1/3 cup coarsely chopped cilantro herb
1/3 cup coarsely chopped flat leaf parsley herb
3 garlic cloves halved 
3/4 tsp. cumin
1/2 tsp. sweet smoked Paprika
1/8 tsp. salt
1/4 tsp. ground red chili pepper or cayenne flakes
4 tblps. extra virgin olive oil
1/3 cup Lemon juice fresh
*** a pinch of saffron threads and a pinch of turmeic are commonly employed as well
 
1) prepare in food processor by combining the cilantro, parsley, garlic, cumin, paprika, cayenne or chil pepper, 12 saffron threads, turmeic  and salt  process until finely chopped like a paste - dip. 
2) add the olive oil and lemon juice processing very slowly until the mixture is well blended.
 
Charmoula is used as a marinade prior to tagine oven baking and in the tagine itself, by pouring the reserve marinade on top of the fish and vegetables, or lamb or chicken and vegetables.
 
This recipe had originated in Tangier and Tétouan, a 90 minute  trip southeast from Tangier on the coast, and is used in fish and shellfish tagines. Their cuisine reflects the Old Spanish and Moorish cultures of centuries gone by. Often, called the Daughter of Granada, Spain, their cuisine is a fusion of the two old empires.
 
Written by: Margaux Cintrano
 
 
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 13 March 2012 at 18:59
Moroccan food is easy to love, Ahron.
 
Would you care to share some of the dishes you most enjoyed?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 13 March 2012 at 13:49
I love Moroccan food we cook Moroccan food at home ,and more after a visit to Morocco .
i love to add lemon juice to the mix.
Ahron
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 13 March 2012 at 10:53
Historic Foodie,
 
I shall check this evening when I return home ( I am on Tablet Android ) ... and if it does differ, I shall post it for sure tomorrow --- and provide the designation of origin, from the exact region I was given the recipe ...  I believe it is slightly different ---  
 
Nice to hear from u again.
Have nice evening.
Margi
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