For 4

Preparation time: 15 mins

INGREDIENTS

200g of carrots
2 garlic cloves
Coriander
Paprika
Cumin
Salt
Harissa
Lemon juice

METHOD

Peel the carrots and cut in small pieces.

Add the pieces of carrots to a saucepan; cook them in water and salt for 20 minutes.

In a separate bowl, mix the chopped garlic, coriander, lemon juice and spices, add the carrots in the mixture.

Serve cold.

Bon appetit !!

4 people

Preparation time: 4h

Cooking time: 30mins

INGREDIENTS

300 g white flour
200 g of wheat flour or semolina “Smida Moroccan”
10 g of yeast or yeast powder (dried yeast)
Salt
50 ml of warm water or more (depending on how much dough there is)
Provide more semolina or white flour to work the dough
10 cl olive oil
1 teaspoon of granulated sugar

METHOD OF PREPARATION

To prepare the recipe of traditional Moroccan bread dissolve the yeast and salt in 100 ml of warm water

Cover and rest for 15 minutes

Put the 2 different flours in a large bowl or container or a “Moroccan Gassâa”, make a well in the center, add the yeast mixture then gradually add the warm water and oil while mixing the ingredients

Knead well for approximately 15 minutes

The dough should be soft and smooth (the texture is the same as pizza dough).

Cover the dough with a damp cloth and let rise for 1 hour. The dough should double in volume

Crush or “punch” the dough several times with your fists to get the air out, then form a ball and roll out the dough to 2 cm (80 inches) thick, cover and let rise for 1 or 2 hours according to the room temperature.

Preheat oven to 220°C (420 F and Gas Mark 7) and using a fork, put a few small holes on the bread and bake for 30 minutes or until crust is completely golden.

Bon appetit !!

For 4 people

Preparation time: 45 minutes

INGREDIENTS

1 kg aubergines
½ kg ripe tomatoes
1 large bunch of coriander
4 cloves of garlic
1 tsp of paprika
1 tsp of ground cumin
Salt
75 cl olive oil
Spicy version: chilli pepper

METHOD

Grill the aubergines and grate the tomatoes

Then cut the aubergines into cubes

Wash and chop the coriander finely

Gently fry the tomato pulp in a pan with the crushed garlic and all the spices and make sure it doesn’t burn.

When the tomato mixture has reduced sufficiently add the aubergine cubes.

Stir gently for 15 minutes, crushing the cubes from time to time to allow the tomato and the spices to flavour the aubergine.

Add the chopped bunch of coriander and if dry add a bit more olive oil.

Serve hot or cold.

NB this dish is often better the following day, as it will have had time to marinate in the fridge overnight.

Bon appetit!!