This sugar-dusted pastry may look like a dessert, but surprise! It’s a savoury pie. The must-try of Morocco’s cuisine, pastilla is traditionally served as a main-course dish on special occasions. Just one bite and you’ll know why this flaky parcel is a gift that keeps on giving: Turkey, apricots, slivered almonds and a warm blend of spices (cinnamon, cardamom and ginger) are delicately folded into pastry and pan-fried to perfection. Whether served as a light meal or with a pre-dinner glass of wine, this complex, crazily addictive dish will have you hankering for more.
Рубрика: To Freeze
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Hearty Vegetable and Chickpea Soup
This vegetarian soup that eats like a meal is the perfect recipe to make the most of your canned chickpeas.
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Lamb Tagine with Prunes
This slow-cooked stew is often associated with Morocco, but it’s no stranger to neighbouring Algeria, either. Made with a combination of meat, vegetables, spices, dried fruit and nuts, this dish is typically cooked in its earthenware namesake. A tagine’s wide, shallow bottom and distinct conical lid traps the steam inside and returns condensed liquid to the pot, which means ultra-tender meat with little additional cooking liquid. For our Moroccan-style lamb tagine that combines almonds, spices, sweet bursts of dried prunes and tender chunks of meat, we used a casserole dish to achieve the same moist, meltingly good results by cooking it low and slow in the oven.
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Lasagna Al Ragù and Béchamel
A dish that needs no introduction, lasagna is the definition of home cooking in Italy. It’s made with one of the oldest known pastas (by the same name) and has so many variations it will make your head spin. The dish dates back as far as the Middle Ages to the city of Naples, but the baked version, or lasagna al forno, we’re familiar with—and the one we recreated—hails from Emilia-Romagna. Our lasagna is made with the double punch of a meat ragù and a béchamel sauce, layered between sheets of pasta, Parmesan and mozzarella cheese. It’s unfussy, rustic and ridiculously good—so get ready to serve up seconds.
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Beef Kibbeh
These eastern-Mediterranean-inspired portable meat pockets with a crunchy crust and a moist, fragrant stuffing pop with a simple squeeze of lemon. The secret to their authentic flavour? A mix of spices that are common in Middle Eastern dishes, from keftas to pilafs. We tried baking our kibbeh, but that didn’t do justice to the classic deep-fried version, which crisps up the bulgur.
