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Couscous (Moroccan)

July 25, 2010 by lamyaalmas


I made this for a party of 8, so do the math if you are going to make it for less than that number. I hated math at school–so i just eyeball everything when I am making it for less then 8.

You will need:

1) 3 pounds of veal cut into big pieces (if you cut them into small or medium pieces, they won’t retain their shape in the long cooking process)

2) 1/2 bunch of cilantro washed and tied with a piece of string

3) 3 tsp of freshly ground pepper

4) salt to taste

5) 3 big onions finely sliced

6) 12 saffron threads (crushed between your fingers)

7) Saffron food coloring (orange)

8) 1 tsp ground ginger

9) 3 tblsp of Olive Oil

10) 3 tblsp of Canola Oil

11) Chick peas (soaked overnight)

12) 3 tomatoes (medium) diced.

13) a small cabbage cut length wise, and then each half cut into two width wise.

14) 6 big carrots, peeled and cut into half

15) 4 small zucchini, cut lenghtwise and then into each half cut into two.

16) I used a whole ACORN SQUASH, peeled completely and cut into 6 quarters.

17) Couscous, Medium (DO NOT BUY THE READY IN 5 MINUTES)–the brands i used are either TRIA or FRIDA both of which are available at either a Middle Eastern Store of an Indian Store. MAKE SURE YOU BUY THE MEDIUM.

To make this dish, you will need a couscous pot–it looks like this: http://www.fantes.com/couscoussier.html They are available in the Middle Eastern Stores here in Minneapolis, and they come in sizes SMALL, MEDIUM and LARGE. For this recipe you will need the large one.

So, in the pot you will mix in the first 11 ingredients in the “You will need” section–except instead of the 3 onions you will add 2 and leave one for later. Mix them all together and place the pot, with over, on first high and then medium once it starts boiling. Leave on for 30 minutes to cook. After 30 minutes, add the tomatoes and let cook for another 20 minutes.

Now it is time to prepare the couscous. I used 1 and 1/4 kg of couscous (a packet and a quarter). Place it in a big plate. Add 1/2 cup of warm water and 2 tlsp of canola oil and and mix it in with your fingers. It should feel moist, if it isn’t add a little more water. Leave aside for 10 minutes.

After ten minutes, place the couscous in the pan with holes (it comes with the couscous pot ) and place on the opening of the pot with the meat and spices. Let it cook for 20 minutes. USE A TIMER–it REALLY helps. After twenty minutes add the rest of the onion and let cook for another 20 minutes, with the couscous still on top.

After 20 minutes empty the couscous again on a plate and run your fingers through it to make sure there aren’t ANY lumps. If there are loosen between your fingers. BE CAREFUL IT IS HOTTTTT ! Again add 1/2 cup of warm water and again mix with your fingers and leave aside for 10 minutes. After which you place in the pan with holes and attach to the pot on the stove again. Let cook for 20 minutes.

After 20 minutes add the carrots (they take longer to cook) and boiling water to the meat and spice mixture, covering it COMPLETELY.Attach the pan with the couscous to the pot and let boil for another 20 minutes.

After 20 minutes empty the couscous ONE LAST time onto the plate, salt to taste (keep on tasting it until it is as you desire) add 1/2 cup of water and cover and leave aside for 20 minutes.

After the 20 minutes add the rest of the vegetables, except for the zucchini and attach the pan with the couscous and let cook for 15 minutes. Then add the zucchini and let cook for another 15 minutes.

IT IS DONE !!! Serve on a platter of your choice. First form a bed of couscous, then SLOWLY spoon and arrange the vegetables and meat and then pour the liquid mixture to moisten the couscous. You can serve the rest on the side, so your guests can spoon some more while eating.

ENJOY !

Posted in Entrees | Leave a Comment »

Aseed

July 25, 2010 by lamyaalmas


This is a dish that requires lots of muscle. If you make it for two or three people you might be able to manage on your own–if it is your first time–but for more than that you will need some extra muscles to help you make it. Make use of your husband  or brother, or idle male in your household.

For the Aseed (the dough) will need:

1) 3 tblsp of yoghurt [optional]

2) 3 cups of white flour (I used Organic all purpose)

3) 2 cups of wheat flour (I also used Organic)

4) salt to taste

5) 3 tablespoons of olive oil (traditionally we use vegetable oil)

6) boiling water. Amount is as needed. 

For the soup in the middle:

1) a whole chicken quartered (more chicken if you like–i usually roast the rest of the chicken, depending on t number of guesys I have)

2) 2 medium onions

3) a green jalapeno (or less if you do not like spicy food)

4) 2 cloves of garlic

5) half a bunch of cilantro

6) 1 1/2 tsp of ground cumin

7) a tsp of ground coriander

8) 1/2 tsp of ground cinnamon

9) salt to taste

10) 1 tsp of concentrated tamarind ( you can get this from any East Asian or Middle Eastern store)

11) 1 tsp of tomato paste

For the Aseed:

Place a big pot on high heat and fill it with 5 cups of water. Let boil.SALT WELL, this is the only chance for you to add salt to the mixture. So, salt it well so that the dough has enough salt in it, or else it will taste very bland.

At the same time fill another medium sized pot with 1 cup of water, JUST WATER, and let it boil as well. Add the yoghurt and put in ALL the flour while mixing at the same time with a wooden rod  (you can get this from Yemen for the purpose, they call it Mu’sod), if you do not have one you can use a STURDY wide but thick wooden spoon. It has to be sturdy so it does not break. Keep on mixing in a circular motion, and vertical motion. It will  be easier for you if you bring the pot down to the floor, get on your knees, and lean it against a corner of your kitchen and steady it by pushing your knees against the pot.  Hold it firmly in place. But make sure to place a pot holder between your knees and the pot and make sure you put a pot holder underneath so you don’t burn your kitchen floor. Mix for a good 5 minutes. Keep on adding a little water from the salty boiling water (1/4 cup at a time) from the other pot and continue to mix. You want it to be a thick dough, but manageable in the sense that you can mix it with the wooden spoon. It should not be soupy, or too soft.

After five minutes of mixing add a little more water to it (1/4 cup at a time), mix it in and then place it back on the stove on medium heat and let it cook.It will start to bubble. Keep on mixing and mixing and mixing for about half an hour–either on the stove or take it down to the floor. In Yemen we take down to the floor. Add a little water as you go by, and mix again. Then stop adding any water, and let it cook for another 15 minutes until it bubbles with difficulty, because it remember it is nice and thick but silky smooth. When it is done it will start to pull from the side of the pot, that means it is ready.

Grease a big serving plate and arrange in in the same shape as the picture above. Make sure to grease your hands with the olive oil as you arrange it on the plate, otherwise it will stick to your fingers. Make a hole in the middle for the special sauce .

This is how you make the sauce:

In a medium sized pot add 2 tblsp of oilive oil. Add the chicken and fry briefly. While the chicken is frying, in a blender place the vegetable with half a cup of water and blend well. Basically liquidize. Pour into pot onto the chicken and let boil for about 5 minutes. Add the tamarind and spices and let cook for another 5 minutes.

Add 2 cups of water, cover and let boil for about 10 minutes on simmer. Then add the tomato paste and cover and let simmer for another 5 minutes. Add salt to taste, and serve immediately with hot Aseed.

Note: we also serve fenugreek (Hulba) traditionally with this dish. We spoon it in the middle. For the recipe please go to the following link: Hulbah

Enjoy making it and eating it. It’s a winner in

Posted in Yemeni Dishes | 49 Comments »

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