Transcripts
1. Introduction: Hi, This is a Leah. I am in Marrakech, in the Secret Gardens. Offline is a hot one of the most beautiful Riyadh's here in Marrakech and for me, one of the most beautiful places in the world. A few years ago I filmed the cooking Siri's with the data of the cooking school of a missile and I had to come back for more.
2. Fish Tagine With Vegetables: today, we're going to make another touching with Dad. Arabia. The passions about in inhuman human hadn't saved contention. Jail Hurtle Bits Maher Gradual steps. Today we're making fish tagine with four types of vegetables that don't take a long time to cook. We're here. Tell me which law let his views. So whitefish once cleaned. No bones on. Lee takes 10 to 15 minutes. Took a step one. Marinating the fish. First. Let's prepare the sharmila. In a large bowl, combine paprika, cayenne pepper, ground cumin, ground ginger, pepper, salt and chopped parsley and cilantro. Now as tomato based olive oil lemon juice mix well. Get your whitefish ready. Place the white fish slices in the marinade and mix well so that every piece is coated with sharmila. Add a little more fresh herbs and a bit of water to dilute the marinade. Led the fish absorbs all these flavors. Why preparing the rest of the ingredients? Step to preparing the veggies. Feel the carrot and cut the tips, then peel the potatoes. Thes are tiny potatoes. If you're using a big one gutted into bite sized pieces, cut both ends of the green bell pepper slice in the middle and remove this seats. Now Slice the pepper into medium sized sticks. Do the same with the red bell pepper cuts, both ends. Remove this seeds and slice into sticks. Now thinly sliced the carrot into day. Agonal pieces. Also sliced the tomato without peeling or seed in it. Step. Three. Cook in the Taj. Place the carrot slices in the bottom of the magazine, then place the tomato slices on top of the carrots. Take some of the sharmila where the fish is marinating and spread it over the tomato and carrot slices. Place the fish slices on top of the tomatoes, then top it with the veggies, the green pepper sticks, the red pepper sticks, thief potato pieces and another slice of tomato for the rest of the sharmila. On top of all the veggies. Close the Taj gene and let it cook on him. He'd for around 20 minutes. Now, for extra yummy nous at a couple of babies to the sauce, a few green olives and top it all with chopped parsley and cilantro. Cover the Taj gene and cook for another 10 minutes. At one point, check on the Taj gene and basted the top vegetables with the sauce. You know that your tagine is ready when the potatoes become soft as they take the longest to cook at the end, decorate with the lemon slice and serve immediately with crusty bread. This stashing tastes heavenly. Uh huh.
3. Beef Tagine with Green Peas : a day that is making my favorite dish in Moroccan cuisine that I said when you were going to make crashing off, meet with green peas, create and the real market reach. Then you can also add artichokes to the stashing, but to cook it fast under one hour, we're going to remove the artichokes, and the beach is using is thin so it cooks faster. That start. Let's prepare the first ingredients off the sauce. Finally, chop the onions, fresh parsley and cilantro way are using a traditional tashfeen, but feel free to use a cooking pot or Dutch oven. Drizzle olive oil and vegetable oil on the hygiene plate. Heat the oils on medium heat, then add the chopped onion, parsley and cilantro mix. Add crushed garlic, salt, pepper, ground ginger and ground stra merrick Mix. Cook for a couple of minutes for the meat. Usually, we use chunk cuts for Tashjian dishes, but because we are using a traditional clay pot and we want the meat to cook fast, we're going to use thin filling out of the meat pieces to the onion. Cover the hygiene and cook for 10 minutes. Flip the meat pieces to the other side and continue cooking for another 10 minutes. Check on the meat and Anya's and see how much liquid has been released, if necessary, at boarding water to the machine until the meat is half covered at Greenpeace. Cover the hygiene and cook for another 15 minutes, or until the meat is done and tender. In the meantime, chops on more parsley and cilantro. Also prepare the preserved lemon. Cut it into quarters, separates the pop from the skin and thinly sliced the skin. Da gene is cooking if at any point the sauces or flowing, place a wooden spoon between the top and bottom of the and it will magically stop any over Flook. Once the meat is done, top with preserved lemon slices and olives, mainly green and purple olives. Sprinkle a little bit of the fresh arcs, based the olives and Greenpeace with the sauce. Cover the ta gene and cook for another five minutes. That's it. It's ready. Serve immediately with crested bread. How about a hot
4. Berber Vegetable Tagine : today, we're going to make a version with data via the passions were inside with you. You must love compassion. The left most singers contrary, a tamale coma that she looked self. So today we're going to make a vegetarian tagine with just vegetables. No meat, and they're using seasonal vegetables. So when the vegetables are fresh, it doesn't take so much time to cook. First, peel all the veggies, peel the carrots and cut both tips. Cut the tips of the zucchini, feel the turn it and got the tips. Also, cut the tips of the green beans, then covered beans into two. Peel the potato, cut the red pepper in half and remove the seeds. Peel the onion and cut in half. Peel the tomato. Got a few steps from the cauliflower. Get the green peas ready and, of course, you need some parsley. Now that the visions are peeled, time to slice of them. Finally, chop the online that the potato into medium sized pieces. Zucchini into quarters been sliced in half to get medium sized sticks. Do the same for the turn it and carrot. Now slice the red pepper into medium sized sticks and finally chop the parsley. Look at all these colorful vegetables. They are just so beautiful. You get off course, adjust the Vichy selection and use other vegetables that are in season time to cook these beauties. But before that, let's prepare our spice mix. In a bowl, combine black upper ground to americ ground sweet paprika, salt ground ginger, ground cumin and crushed garlic. Now add vegetable oil and olive oil. Finish with the chopped parsley. Add a little bit of water and mix it all eyes. Breath onion in the fashion plate and adds the chops tomato. Let them cook for a few minutes, then for some of the spice marinade and mix, keep cooking for another two or three minutes, until the tomato soft Layer the vegetables in the fashion plate with the ones that take more time to cook at the bottom. Turn it carrot, zucchini, potato and cauliflower. Make them look pretty, as we say in Morocco, the eyes beat first. Green beans, Greenpeace. Don't forget the red pepper sticks now for the remaining marinade. On top of all these veggies, close the tagine and let cook on medium heat for around 45 minutes or until all the veggies are cooked from time to time. Check on the tragedy to see if it has enough liquid and based the top veggies with way when the veggies are cooked, especially the potatoes that take the longest time, add a few green olives to the sauce and Sprinkle some chopped parsley on top. Closed the magazine and cook for another five minutes for the new flavors to integrate and that's it. Serve it immediately. Hot with crusty bread Look at this. Your vegetarian friends are going to love you. Uh huh. Oh!
5. Moroccan Chicken Tagine (Stew) : Today's recipe is with the idea of just who she's going to make my favorite Tashjian with of chicken with preserved lemons From and SAS Ron had after that, And this dish is usually presented in special occasions like weddings, engagements, verts and that's side B bashing left. So if it's a small portion that you want to make, you put it in a small tagines, it's quick. But if it's a large event, you need the big pot that starts got to the preserved lemon into quarters. Separate the bulk from this kid. Remove this seat and finally chop the pump. In a fashion plate. Combine the preserved lemon pulp, crushed garlic, chopped parsley and cilantro and finally chopped onion now at the spices. But for ground ginger ground americ and have been shuff saffron threats for the Fats Atzmon , which assaulted preserved butter. You can use butter instead. Vegetable oil and olive, or add a little bit of water and mix well. Note. We did not add solved on the ingredients because the preserved lemon, called defenseman, are already very salty. Place the chicken pieces in the Taj gene and roll them in the marinade so that all sides are coated. Cover the hygiene and cook on medium heat for 30 minutes, or until the chicken is done and becomes tender from time to time. Check on the Taj gene and turned the chicken pieces to their other side so that they cook evenly. Also at times. Base to the top of the chicken with the sauce for all the flavors to combine. Nice now Prepare that preserved lemon skin for decoration. Got small slits on the size of the skin to create the shape off a leaf. That way, once the chicken is done and become soft, dip the preserved lemon skin in the sauce and place it on top off the chicken. Also, add a few green olives to the sauce. Cover and continue cooking for another five minutes for the Citrus flavors to integrate. Serve the staging immediately. Hot with crusty bread. This looks so yummy. How how
6. Moroccan Coconut Ghriba: today, we're going to make more rock and cookies with that, a heavy box that heavy vest not within a human would become a believer. Tell Cook who she's going to make. Cocoanuts, Reba, Reba Tips and waxy observed anywhere. Sadly, lose faith. Ginger Lynn said. Coco who? So coconut kariba is one type off multiple. Everybody. Everybody is a round cookie, so you can make it with almond, walnuts, cocoa, not Blaine and so many other nuts thing in Morocco. We love to present these cookies with some Moroccan mint tea in a table with your friends and family. So let's start. In a large bowl, combine a pinch of salt, vegetable oil, vanilla, sugar, powdered sugar, eggs, an orange blossom water. Mix well. Do it with your head, Moroccan style out of the Africa jam and continue mixing now at the dry ingredients and sweetened shredded dried coconut, semolina and baking powder. Continue mixing until all the ingredients are well integrated, covered cookie batter with a plastic crap and let it rest for 10 minutes so that the cocoanut absorbs the moisture. Time to shave the cookies. What's your hands with a little bit of orange blossom water or just water. Take some off the coconut dough and make a ball the size of a walnut latin the ball slightly, then dip one side into the powdered sugar and place it on a baking pan covered with parchment paper. Now do it again and again and again until you finish all the dough. Make sure to leave space between the cookies as they expand. When bacon banking appreciated often. 280 Celsius degrees, 355 degrees for 15 minutes. Look at these beauties. Let the coconut Reebok cool completely before serving. I don't think I can wait. Wait. These are so yummy. Uh huh.
7. Carrot and Golden Raisin Salad : Hi, This is Aaliyah and welcome to Marrakech in the wonderful cooking workshops off LEM is a hub behind me. Are all the data as of lamb is a data means a master chef in traditional more rock and cooking. These data are going to show you how to make staple more rock and dishes in less than one hour in the comfort of your home. This series has 10 videos, 10 wonderful dishes, so make sure that you don't miss any of them. And if you want more than you have to come here under this beautiful son in the cash in a cooking workshop off, - today's recipe is with the any now and crucially about that preserves weakness. Who is going to make a salad off caramelized carrots and raisins? In Morocco? We like sweet, and we're famous for savory and sweet dish. So this is one of them, and it's delicious. Peel the carrots, trim off the bottom and top. Cut in half lengthwise and remove the hard core finale. Slice and dice. Speech. Carried half into small cubes. Board water in a saucepan and add a pinch of salt. Place the carrot in the saucepan where they are barely covered with a board in water. Cover the sauce, bang and cook on medium heat until the carrots are crisp tender. No. Give the rest of the ingredients ready at golden raisins, vanilla, sugar, ground cinnamon and sugar to the carats. Mix way. Continue cooking and covered for around 15 minutes or until the water has completely evaporated and the carrots are soaking in his therapy songs. Finally mixing the vegetable oil and lemon juice. Cook for another minute and that's it. Blake the carrot salad and decorate with cinnamon sticks. You can serve it warm, but chill in the refrigerator and serve it cool. It tastes even better. How How?
8. Cheese Stuffed Pastries (Briwat) : today we are with that I should for new recipe that I should actually say Will Juma say well, what we were, which is making very wet, which are more walking Spring rolls mobile for months. Stuff. We have just the job today. She's going to fill them up with cheese, but you can choose any feeling you want. Chicken, meats, shrimp wherever you like. Welcome from Israel. 15. Whenever I like the cheese on their tasty and cute and yami Ogallala, let's start first. Let's get the filling ingredients ready. Go cheese, parsley, onion, garlic, pepper and salt. In a large bowl, combine them all the goat cheese, finely chopped onion, chopped parsley, crushed garlic, salt and pepper. Mix well with a spoon until smooth. Time for the warka. If you have a large round, work all fold into two and cut in half to get half circles, then cut each half circle into three triangles. The cut will depend on the size of your worker at the edges of the triangles to make them smoother and also cut the tips. Prepare your Barca glue, which is an egg yolk. Let's start shaping the cigars. Take a triangular sheet and place about a tablespoon of the filling onto the edge. Closest to you. Folding the left and right sides off the warka towards the centre. Roll up the edge tightly, as if you were rolling a carpet. Brush the tip with a little bit off egg yolk to secure the cigar. Voila. Perfectly shaped to go to cheese cigars. If you want to make very what's the triangular shapes? First, cut the Warka into long strips about two inch wide. Take a strip and place about a tablespoon of the filling onto the edge. Closest to you. Fall to the bottom left corner off the work over the feeling, aligning it with the right edge of the strip to create a triangle. Now flip the bottom right corner upwards and align with the left edge off this trip. Continue. Fold in this way, left and right, while maintaining the triangular shape until you read to the end off the worker strip. Brush the tip with a little bit off egg yolk to secure the triangle. Heats vegetable oil in the pen and fry the pastries until they become golden brown, then packed with paper towel to remove excess oil. Serve immediately when still hut and crispy. How to help
9. Moroccan Zucchini Salad : we are back with data Amina for new recipe for the ammunition within a human ingenuity. Can you marshland? That little extra is we. Now we're going to make zucchini salad Super easy, super fast and tasty. Great for on appetizer. You know, lunch. Let's start first. Let's prepare the zucchini. Get the ends of the Cecchini, then lengthwise and dyes into bite sized pieces. Boiled water in a saucepan and and add a pinch of salt. Place the zucchini pieces in the boiling water, cover and cook for 3 to 5 minutes on medium heat and to the Cecchini is crisp tender. Remove the zucchini from the board and water and place in a bowl filled with cold water and ice cube for 30 seconds to stop the cooking process and keep the zucchini Chris. Remove the zucchini from the iced water and place in a separate bowl. Add olive oil, black pepper, ground cumin, crushed garlic, white vinegar on chopped parsley. Toss to combine. Serve warm or cool with crested bread. How
10. Moroccan Mint Tea: Today, we're going to make one of the most important things in Morocco. Minty with the tea master of lamb is ah ha cocaina. But have every conflict is on a future from Anna A table in a common Arabia. She's going to show us how to make real or rocket minty. First, boil some water. Add one cup of boiling water to the large Moroccan teapot and swirl it around. This will help clean the cheaper as well as heating it up. Discard the water now at two teaspoons of gunpowder, green tea and one cup of boiling water. Let rest for one minute, then for the water into a cup. This is called to the spirit of the tea. It is the first burst of flavors from the chiefs at another cup of boiling water to the cheap pot squish around, then pour the water into a cup. You will notice that this one is darker. This step is to clean the tea leaves. Now that they opened up after the first burst, This'll cup will not be used. Poor back. The first cup of tea spirituality. Add boiling water to the teapot until it is 3/4 full on medium heat. Bring the water to a board in point. Remove the tea pot from the heat and immediately add a large bunch of fresh mints. Also add sugar and Moroccan. She is sweet. Mix all the ingredients by pouring the tea into a glass and then pouring it back into the teapots. Repeating this step 2 to 3 times. Now serve the traditional way poor while holding the teapot high above the glass to give the distinctive phone off Moroccan Minty. How, huh?
Alia Al Kasimi, Cook and Artist
