Results tagged Moroccan from David Lebovitz

Chicken Basteeya

Basteeya

When I went to get the chicken to make my bisteeya, I wanted to follow the recipe to a T. So I went to the butcher to get a precise amount of chicken in grams. Since I wasn’t sure what one chicken thigh weighed, I took a guess that I might need 3 or 4 thighs. Judging from the reactions I get when ordering things by weight, they don’t get a lot of recipe-testers or cookbook authors shopping at my butcher shop. When the butcher put the poulet fermier thighs on the scale to show me, I wavered, thinking that the quantity looked a bit stingy and perhaps I should get a few extra. Then I started thinking (which often gets me into extra-trouble), “Well, since I’m here, I may as well get a few more.”

Chicken

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Moroccan Preserved Lemons

Although it’s possible to buy citrons confits at Arab markets here in Paris, making Moroccan Preserved Lemons couldn’t be easier and they taste far fresher than anything you can buy. I insist on foraging through the mounds of lemons at my market in pursuit of the smallest citrus possible (which I don’t recommend doing here, by the way, unless you know the vendor pretty well.)

But you may be lucky to have a friend with a lemon tree and they’re probably more than happy to let you take a few off their hands… although none of my friends in Paris seem to have lemon trees growing in their apartments, unfortunately. And if you live where Improved Meyer Lemons are available, by all means feel free to use them instead of the more common Eureka lemons.

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I like to finely dice preserved lemons and mix them with sautéed vegetables, such as green beans, fava beans, or to elevate lowly rounds of carrots into something interesting and exotic, perhaps tossing in a few cumin seeds as well. They’re also good mashed into butter with some fresh herbs, then smeared on top of grilled fish or a nice hunk of caramelized roasted winter squash. And I’ve been known to sneak some into a batch of tapenade, as well as adding some finely-chopped little pieces to a batch of lemon ice cream too!

In addition to their ability to multi-task, there’s something comfortable and nice about having a jar of vivid lemons on the kitchen counter to keep tabs on their progess every morning, like a flowering Amaryllis bulb or a family of Sea Monkeys coming to life. I’m keeping a vigilant eye on my lemons daily, noticing how much juice they’re giving off, how soft they’re getting, and enjoying how they gently deflate and nestle themselves against each other as they settle nicely into the corners of my vintage glass canning jar (which I barely rescued from the clutches of some madame at a flea market last summer.)

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Lamb Tagine Recipe

One of the first lessons I learned on my way to becoming une vrai Parisian was to never, ever be on time. I should backtrack and say: One should never to be on time when invited for dinner party. The hosts, who called with my first invitation to a soirée about a week after I arrived in Paris, said “Come at 8pm…But you know, in Paris, that means to come at 8:30pm.”

Subsequently when I have guests for dinner, I expect them to be around 20 minutes late, although there’s much debate on how late you’re actually supposed to be. But if you’re on time, or early, you might acidentially catch your hosts either in their little DIM skivvies.

Or less-appetizingly, stashing away the Picard boxes.

It’s a tricky balance when you inviting folks for dinner, trying to make sure what dinner’s gonna be hot and well-cooked without having to spend the last 30 minutes trapped in the kitchen while your guests drink up all the rosé. And it’s now become fashionable to be even more late, as if to show that you have oh-just-so-much on your agenda, which has made being tardy something of a status symbol. But if your friends show up one hour late, and you’ve made something like Pork Roast, which can dry out in a minute, you’re screwed. Then you’ll only be thankful for them not arriving early and catching you in your petit slip français.

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In Paris, with so many Arabic butchers around, it’s easy to find cuts of meat that lend themselves to slow-braising and making North African stews like Tagines. Being a pastry chef since the beginning of time, I was always a little terrified of meat, never quite knowing how to handle it. But I bravely started going into the butcher shops, inspecting the enormous slabs of meat trying to look as if I knew something about them, then I’d make my pick. Conveying how to cut it for me is another story, but most of the time, chopping my hands through the air like Helen Keller doing karate seems to get the point across. My Arabic is terrible, so most of the time, I end up brining home a lamb shoulder, since it’s inexpensive, not terribly fatty, and most importantly…easy to point to since they keep them right in front of the butcher cases.
(Ok, lamb shoulder’s also hard to ruin.)

For some reason, leaner cuts of meat usually tastes better in restaurants than when I make them at home. I don’t know why. But stewing cuts of meat, like lamb shoulder, I find I can make taste equally as good, or better, than anything I get when I go out. I’ve been making Tagines for the past few years with great success and once you start with a solid master recipe, like the one below, you can vary it for different kinds of meat or poulty, and you can make them as spicy or aromatic as you want by adjusting the spices. And since most benefit from long, leisurely braise in the oven, they’re perfect when you’re entertaining guests who arrive at various times, leaving you free to assist in the all-important task of making sure you guests have plenty of cool rosé in their glasses. But don’t neglect yours either.

Lamb Tagine
About 6 servings

You can substitute chicken for the lamb. Cut it into 8 pieces and reduce the oven time to about 1 to 1½ hours. I also like to add a handful, say about 1/2 cup (75g) toasted, blanched almonds to the stew during the final 30 minutes of braising, or some green olives. Another option is to add prunes or dried California apricots, which add a sublime sweetness. I used to add strips of salty preserved lemons, but I’d always wake up in the middle of the night ravenously thirsty and have to chug a few liters of water, so now I don’t anymore.

Often Tagines are served with big hunks of softly-baked bread sprinkled with anise seeds, I prepare cracked wheat or bulgur to serve underneat with a bit of chopped parsley added at the end. I’ve find it preferable to bread of couscous since it’s a whole grain and the fabulously nutty and crunchy grains are really a delightful chew.
And so friends can customize their Tagine, I pass little dishes of plumped yellow raisins, homemade sweet shallot marmalade, and toasted chick peas (pois chiche brun) which I find in the Indian markets near La Chapelle, places I often spend hours poking around in.

  • 1 lamb shoulder, cut into 6 pieces (have the butcher do it)
  • vegetable oil
  • 1 medium onion, minced
  • 1½ cups (375 ml) chicken stock (or water)
  • 1 teaspoons dried ginger
  • 1½ teaspoons coarse salt, plus more if necessary
  • 1 teaspoons turmeric
  • 2 teaspoons sweet paprika
  • 2 cinnamon sticks
  • freshly ground black pepper
  • 1 bunch cilantro (coriandre), rinsed and tied with a string
  • 20 threads of saffron
  • juice of ½ lemon

Up to three days before you plan to make the Tagine, massage the lamb shoulder with the salt and let it sit in the refrigerator before you cook it.

To make the Tagine, in a heavy-duty Dutch oven, heat a few tablespoons of oil and sear the lamb pieces very well, turning them only after they’re nicely dark, browned, and crusty (this helps add flavor to the Tagine.) As you cook them, don’t crowd ‘em in. If your Dutch oven isn’t big enough to cook them all in a single layer at once, brown the lamb pieces in batches.

Preheat the oven to 350 degrees (175 C). Once the lamb is browned, add the onions and some of the stock, then scrape the bottom of the pan with a flat wooden spatula to release the flavorful browned bits. Add the remaining stock, then the spices, the bunch of cilantro, and the saffron.

Cover the pan and bake in the oven for 2 1/2 to 3 hours, turning the lamb over in the liquid a few times during the oven-braising. The liquid should just be steaming-hot and simmering gently. If it’s boiling, turn down the heat (some Dutch ovens conduct heat differently.) When the meat starts to fall apart easily, that’s when it’s ready. It’s hard to overcook lamb shoulder, so even an extra hour or so in the oven won’t hurt it.

Remove the lid and let the Tagine remain in the oven for another 30 minutes, so the juices reduce, becoming rich and savory.

To serve, remove the cilantro and discard. Squeeze some lemon juice into the liquid and add more salt if you think it needs it. Serve mounds of cracked wheat underneath the Tagine, with lots of the juices poured over. At the table, make sure you have a tube of harissa handy, the fire-y Moroccan hot sauce, for those of us who like spicy food, as I do.

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For dessert, I recommend something fruity and refreshing, like a scoop of Sour Cherry Frozen Yogurt, from my book The Perfect Scoop.

I like it served with a fruity coulis made from red raspberries and cassis (black currants), mixed with sautéed cherries, made from the last cherries of the season, which I’m going to miss terribly.