Recipe: Serves 4-6
– 1lb plain couscous
– 1 tsp kosher salt
– 1 tbsp canola oil
– 1 cup raisins
– ½ cup dried apricots, sliced
– ½ cup dates, pitted and sliced
– 1 handful of slivered almonds
– 1 tsp ground cinnamon
– ½ stick salted butter (or unsalted), diced
– Superfine sugar or brown sugar to serve.
Rinse the couscous in a colander under running water. Drain it well and invert into a bowl. Let it sit for 15 minutes.
Meanwhile, bring a big pot of water to a boil. Fluff the couscous by rubbing it between your hands. Put the couscous in the steamer insert of your couscoussier, (if you don’t have a couscoussier, use a large metal colander that will fit tightly above the pot). Place it over the boiling water, without touching the water, reduce the heat to medium and cook for about 30 minutes or until the couscous feels dense when you tap it gently with your hand.
Remove the couscous from the boiling water and invert it into a large bowl (don’t turn off the heat). Add salt, oil and one ladle of the boiling water and let it stand for about 10 minutes.
Without burning your fragile hands, rub the couscous between your hands to break up any lumps. At this point, if you taste the couscous, you will find it rather dry and uncooked. Add one ladle of boiling water at a time, and continue rubbing the couscous between your hands, until the grains feel soft to your tongue. It usually takes me two to three ladles of boiling water to have a soft, melt in your mouth couscous.
Rinse the steamer, or the colander, and grease it with some oil or butter. Put a layer of couscous in the steamer, then a layer of raisins and dried apricots and dates, and another layer of couscous. We want the dried fruits to steam and plump up perfectly without being mushy. Place the steamer over the boiling water again and steam for another 25-30 minutes.
Turn the couscous out, with the raisins, dried apricots and dates, into the large bowl and add the butter. Stir using a wooden spoon until the butter has melted, then use your hands to fluff the couscous and break up any lumps.
Serve the couscous as shown in the photo with the cinnamon sprinkled in stripes down the mound and the slivered almonds scattered over the top. Serve hot. Serve the sugar in a small bowl on the table for you and your guests to add to the couscous.
Great cuisine and recipes from around the globe!
Morocco Ramadan Cuisine: Recipe for Baghrir
Baghrir is a Moroccan crepe. Traditionally, it is made out of fine semolina or white flour. The small holes on the surface of Baghrir gives it a unique lovely look and allow to soak up honey or anything you prefer to spread on it. Most Moroccans serve it with honey, butter or jam for breakfast or for evening snacks along with tea and some nuts, but others prefer it plain. Because it is light and nutritive, Moroccans prepare it widely in Ramadan for breaking the fast during ftour meal. Since it is easy to be prepared, anyone can try it any time.
1 and ½ cup of fine semolina
2tbsp white flour
1 baking powder
1tsp baking yeast
½ tsp salt
1 tbsp sugar
1 and ½ cup water
Way of preparation:
In a bowl put the dry ingredients and add water gradually then mix well. Put the mixture in a blender and mix for five minutes.
The batter shouldn`t be so thick, it has to be thin like crepes.
In a warm place, let the batter rest for 20 minutes or more till the bubbles are seen on the surface.
Use a nonstick pan to cook Baghrir.
Pour some batter (enough to cover fully the surface of the pan) on a cold pan using a small ladle, then set the pan on fire. Don`t heat the pan in the beginning!!
On medium high heat, cook Baghrir till you notice that there are plenty holes on the surface.
Keep the same procedure for the rest of batter.
After you cook Baghrir, you may want to serve it with some honey and butter. Some people prefer it with jam others just enjoy it alone.
By Layla Dahamou
Morocco World News