A taste of Morocco
|...not to mention this great statue|
You really can't go wrong with any of these dishes - the flavors are just incredible, and the meat always turns out perfectly cooked and tender. I highly recommend trying at least one of these! There are still a ton of recipes in the book that I want to try, but the dishes I've made are so good it's sometimes hard to stray away! Next stop, fish or vegetable tagines - maybe brain salad? Well, maybe not. If you're really up for it, be sure to make some of this Moroccan bread as well - it's perfect to sop up any remaining sauce from the tagines or cous cous!
Kisra - Moroccan Bread
1 package active dry yeast
1 t granulated sugar
3 1/2 cups unbleached flour
1 cup whole wheat flour
2 t salt
1/2 cup lukewarm milk
1 t sesame seeds
1 T aniseed
Soften the yeast in 1/4 cup sugared lukewarm water. Let stand for two minutes, stir, and set in a warm space until the yeast is bubbly and doubles in volume. Meanwhile, sift together the flours in a large mixing bowl. Stir the bubbling yeast into the flour, then add the milk and enough lukewarm water to form a stiff dough. Turn the dough out onto a lightly floured surface and knead hard with closed fists, adding water if necessary. If you are kneading with your fists, do so for about 10-15 minutes to achieve a smooth, elastic consistency. You could use a mixed with a dough hook, and that would take a bit less time. During the final part of the kneading, add the seeds. Form into two balls and let stand for 5 minutes.
Lightly grease a mixing bowl. Transfer the first ball of dough to the bowl and form acone shape by rotating the dough against the sides of the bowl. Turn out onto a baking sheet sprinkled with cornmeal, flatten the cone to form a disc about 5 in in diameter with a slightly raised center. Repeat with the remaining dough. Cover lossley with a damn towel and let rise about 2 hours in a warm place. The dough is ready when it doesn't spring back when you poke it with your finger.
Preheat the oven to 400F. With a fork, prick the bread around the sides four or five times, then place in the center rack of the oven. Bake for 12 minutes, then lower the heat to 300 and bake for about 30-40 minutes more. The bread is done when it sounds hollow when you tap the bottom. Remove, let cool, and cut into wedges just before serving.