It’s always a big advantage havening at home many delicious ingredients ready to be used for surprising good preparation as this salad or side dish with a preserved lemon dressing. I know that this can be hardly be found in your shop, but you can easily prepare some or better than nothing for this recipe use simply a mixture of lemon juice, lemon zest and salt.
For the preparation I used the ingredients listed below, but you can use any vegetables who would fit to be roasted in the oven. I served the dish warmfebeta from the oven, but it can be served lukewarm or cold as salad as well.
Suggestion: prepare more dressing and serve it with grilled chicken breasts.
Lentils with tomatoes sauce and smoked speck or “zampone” (Pork sausage foot) are a very traditional North Italian dish. Try this Moroccan recipe very similar to the Italian one but enriched with a lot of spices and a delicious yogurt sauce.
The quantity of spices can be adapted to your taste; I know, I tend to use a lot of them!
This serves 4-6 persons, but if you have leftovers, you will see that the lentils are even better the day after.
The cooking time depends on the lentils, mines needed about 40 minutes.
In a wide pot (about 4 liters size) roast the merguez with the oil on oil sides until lightly browned. Pinch them while cooking to that they will release the fat and liquid. If you like add little water to help releasing the fat. Continue to cook until water is evaporated. At this point you will see the released fat which will be needed to fry the vegetables. If you want you may reduce the fat by discarding part of the fat.
Set merguez aside in a warm place (wrapped with foil) and fry the vegetables in the oil until onion are translucent.
Add spices and fry for a few more minutes.
Add lentils, canned tomatoes and the first “can” of water, season with salt and pepper. Let simmer until water is almost adsorbed. Add gradually more water until lentil are soft but not mush. Season again and stir in the fresh coriander.
While the lentils are cooking prepare the yogurt sauce combining the ingredients best do this just after adding the lentils to the pot so that the yogurt sauce will have time to rest and develop the flavors.
The merguez may be cooked with the lentils, or reheated by placing them over the ready lentils before serving.
This is another of our evergreens which has not been posted since now. The first title I gave to this recipe was “Tagine En Vitesse De Poulet, Olives Et Citrons Confits” as this is quick version of the this famous Moroccan recipe.
I’ve always the preserved lemons on hand a batch of Maroccan Mix spices, so that this works very quickly for me and in 30 minutes I can serve this delish. If you have time I suggest to cook this for about 1 hours and the chicken will be much softer and the spice will be better combined.
This is not the original recipe, but the taste was great, it’s very light and it remembers us the fabulous meal we had in a beautiful restaurant in Fes (Marocco).
Other suggestion: Greek yogurt, Yogurt sauce, chili sauce, spring rolls sauce…
Salad (optional or to taste):
1 cup apple, peeled diced
1 cup zucchini, diced
1/2 cup cherry tomatoes, sliced
1 tablespoon olive oil
Salt and pepper to taste (in this recipe salt is not really necessary!J)
Other suggestion: green salad or a salsa recipe you love
Place the raisins in a cup with lukewarm water to soak.
In a big skillet heat the oil and fry the onion, with walnuts stirring constantly until onion are translucent and walnuts lightly toasted.
Add garlic stir and remove from heat.
After 5 minutes add eggs, meat, cinnamon, spices, herbs and season with salt and pepper.
Cut each phyllo sheets into 4 rectangles or use the spring rolls sheets.
Divide the meat into 16 equal portions.
Prepare the sheet rectangle on the working place and brush it with olive oil. Place the filling on the border of rectangle in an oblong shape leaving about 2 free. Fold the lateral borders over it and finish to roll starting from the side closest to the meat to make a nice cigar. You can also roll it as for spring rolls. Brush with olive oil again
Fry in the skillet for a few minutes on all sides and then finish to bake in a preheated oven for about 20 minutes at 160°C. You can also bake them in the oven starting with the temperature of 200°C first 5 minutes and then reducing to 160°C for other 20 minutes until golden crispy.
Serve with your favorite sauce and serve with some greens or salad.
Ww- 23 smart points per each of 4 serving (3 meat cigars per serving, salad and sauce not included)