2 posts tagged “moroccan”

Bastilla

My first pie of the summer is on its way to a (hopefully) happy client and her friends.  I've been making this recipe for years out of Kitty Morse's Vegetarian Table:  North Africa which is filled with wonderful recipes.  When I get permission to reprint the recipe I will, but it's worth it to buy the book.  Bastilla is the traditional Moroccan savory filo pie.  Usually it's filled with a mixture made of braised pigeon or chicken and scrambled eggs, scented with lots of yummy spices.  Using cashews instead of meat is a nice touch especially since the nuts are very rich and meaty.  It may sound weird to have a pie made of eggs but believe me, once the filling is encased in layers of buttery,  filo dough, cooked to shattering crispness and topped with a blanket of powdered sugar...well, let's just say that Bastilla is an addiction.  It's that sweet, savory, crunch thing.  Here's the menu that accompanied the pie.

Moroccan Grazing Menu
Eggplant Salad with Capers and Heirloom Tomato Sauce
Moroccan Carrot Salad with Weiser's Rainbows
Corn and Date Salad
Beet and Tomato Salad with Onion and Lemon Vinaigrette
Chicken Charmoula Skewers
Fattoush

Harissa

A listener recently emailed looking for a place to buy Harissa:

"I bought a bottle of harissa about a year ago at Sur La Table that I use to mix with non-fat greek yogurt for a wonderful spread for moraccan style turkey burgers or a healthy dip.  I cannot find it anymore.  Any ideas where I might locate it.  If not, could you provide a recipe?" - Leslie

I recently found some at Cube - 615 N La Brea Ave Los Angeles, CA 90036 323-939-1140.

However, it's really easy to make.  I love the recipes in Kitty Morse's books on Moroccan cooking. 

Here's a great recipe from About.com that is similar to Kitty's:

For a very spicy harissa: use a blend of cayenne, chile de arbol, or cayenne with a milder chile like ancho chilies.  For a medium spiciness: use a blend of New Mexico chilies with guajillo chilies.

Prep Time: 10 minutes

Ingredients:

10-12 dried red chili peppers
 3 cloves garlic, minced
 1/2 teaspoon salt
 2 tablespoons olive oil
 1 teaspoon ground coriander
 1 teaspoon ground caraway seeds
 1/2 teaspoon cumin

Directions:

Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.  In a food processor combine chili peppers, garlic, salt and olive oil.  Blend.  Add remaining spices and blend to form a smooth paste.  Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.