Three-course Moroccan Menu Recipe

Prep

Rinse the red lentils under cold water until water runs clear. Chop the cilantro and parsley, mince the garlic, and dice the carrot and celery if not already done.

Heat a large heavy-bottomed pot over medium heat. Add 3 tbs olive oil. When shimmering, add the chopped onion, carrot and celery. Sauté until softened, about 6–8 minutes.

Add the minced garlic and cook 1 minute until fragrant, then stir in cumin, ground coriander, cinnamon and smoked paprika; cook 30 seconds to bloom the spices.

Stir in the tomato paste and cook 1 minute, then add the crushed tomatoes, rinsed red lentils and chickpeas. Pour in 6 cups of stock and bring the pot to a simmer.

Reduce heat to maintain a gentle simmer. Cook uncovered for 20–25 minutes until lentils are very soft and soup has thickened. Stir occasionally to prevent sticking.

Season with 1.5 tsp salt and 1 tsp black pepper. Stir in half the chopped cilantro and parsley and 2 tbs lemon juice. Taste and adjust salt, pepper, or lemon as needed.

Optional serkah (egg tempering)

If using, beat 1 egg in a small bowl. Temper by whisking in about 1/2 cup of hot soup into the egg, then slowly whisk the egg mixture back into the pot while stirring. Cook 1–2 minutes to set slightly — this makes the harira silky. Do not boil after adding egg.

Ladle into bowls and finish each with a sprinkle of remaining chopped herbs and an extra squeeze of lemon if desired.

Prep

If using saffron, soak the threads in 2 tbs warm water for 5 minutes. Slice the preserved lemon rind thinly after removing inner pulp. Pat chicken pieces dry and season with 1 tsp salt and 1 tsp black pepper.

Heat a large Dutch oven or heavy skillet over medium-high heat. Add 3 tbs olive oil. Brown the chicken pieces in batches, skin-side down first, about 4–5 minutes per side until golden but not fully cooked through. Transfer browned chicken to a plate.

Reduce heat to medium. In the same pot add the sliced onion and cook until translucent and slightly caramelized, about 6–8 minutes. Add the minced garlic and cook 1 minute.

Stir in ground ginger, cumin, turmeric, sweet paprika and the soaked saffron with its water. Cook 30–45 seconds to bloom the spices.

Return the browned chicken to the pot, nestling pieces among the onions. Pour in 1 cup chicken stock (or water). Add the sliced preserved lemon rind, 1 cup green olives, and 1 tbs honey.

Bring to a simmer, then reduce heat to low, cover partially, and simmer gently for 30–35 minutes until chicken is cooked through and tender. If using bone-in thighs, ensure internal temperature reaches 165°F (74°C).

Uncover for the last 5–10 minutes if the sauce is too thin to concentrate flavors. Taste and adjust seasoning with remaining 0.5 tbs salt if needed and black pepper. Stir in chopped cilantro and parsley just before serving.

Transfer to a serving dish and garnish with extra lemon slices or more herbs. Serve hot alongside couscous or crusty bread.

Prep

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the base with parchment. Zest two oranges and measure orange juice and orange blossom water.

In a large bowl whisk together 1 cup semolina, 1/2 cup all-purpose flour, 1/2 cup almond meal, 1 tsp baking powder, 1/2 tsp ground cinnamon and 1/4 tsp salt until evenly combined.

In a separate bowl, whisk 3 eggs with 1 cup sugar until slightly thickened and paler, about 2–3 minutes by hand (or 1–2 minutes with a mixer). Add 1/2 cup olive oil (or melted butter), 1/2 cup plain yogurt, orange zest, 1/2 cup orange juice and 1 tsp orange blossom water; whisk until smooth.

Fold the wet mixture into the dry ingredients until just combined. Do not overmix; batter will be somewhat thick from semolina. Pour batter into prepared pan and smooth top. Sprinkle 2 tbs sliced almonds evenly over the cake.

Bake in preheated oven for 30–40 minutes, until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs. If the top is browning too quickly, tent loosely with foil for the last 10 minutes.

Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool further. While still slightly warm, dust with 1 tbs powdered sugar if desired or drizzle a little extra orange juice mixed with 1 tsp sugar for shine.

Slice into wedges and serve with a dollop of yogurt or whipped cream and a few fresh orange segments if desired.