Ras El Hanout (North African Spice mix)

 Literally translated as “head of shop,” the Arabic phrase ras el hanout really means “top shelf.” This version is a vibrant, earthy mix of eight spices (plus salt) including cinnamon, cumin, coriander, allspice, black pepper, and ginger. It’s essential to the savory pie known as b'stilla, but makes an excellent addition to lamb burgers and roasted chicken as well.

Makes 3 tbsp

• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon salt
• ¾ teaspoon freshly ground black pepper
• ½ teaspoon ground cinnamon
• ½ teaspoon ground coriander seeds
• ½ teaspoon cayenne
• ½ teaspoon ground allspice
• ¼ teaspoon ground cloves
• ½ teaspoon ground cardamom

In a small bowl whisk together all ingredients until combined well. Spice blend keeps in an airtight container at cool room temperature 1 month.

Kefta (Moroccan Meatballs)

 These are the best Moroccan meatballs you will make at home Easy, bite-size skillet meatballs, grilled with just a little bit of extra virgin olive oil. But the draw is in big flavors from aromatics and warm Moroccan spices. Serve these meatballs in pita pockets with minty carrot salad, olives, and other fresh items. Or, use them as a little party appetizer.

For Morrocan Kefta Meatballs

• 1 small slice of bread, toasted and soaked in water or milk until soft
• 1 1/4 lb lean ground beef or ground lamb (or a mixture of beef and lamb)
• 1 small red onion, grated
• 2 garlic cloves, minced
• Small handful fresh cilantro, chopped
• 2 1/2 to 3 tsp  Ras El Hanout spice blend 
• 1/2 tsp ground ginger
• 1/2 tsp cayenne, more if you enjoy spicy 
• Salt and pepper
• 3 tbsp extra virgin olive oil 

For Shaved Carrot Salad 

• 4 carrots, peeled 
• 3 tbsp  orange juice
• Extra virgin olive oil 
• Salt and pepper
• Handful fresh mint  leaves, torn (about 5 or 6 large leaves)

Option for Other Sides to Serve

• Cherry tomatoes, halved
• shallots or onions, thinly sliced
• Fresh parsley
• Marinated olives
• Tztaziki Sauce or plain Greek yogurt
• Pita pockets or flatbread of your choice

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INSTRUCTIONS

1. Make the shaved carrot salad first. Using a peeler, go ahead and peel the carrots into ribbons (or you can slice the carrots very thin sticks.) Place carrots and the remaining carrot salad ingredients into a bowl. Toss by hand to combine. Set aside or in the fridge for now.
2. If making other fresh sides to serve along, prepare those as well and save in the fridge. Toss the cherry tomatoes and onions with a little olive oil and lemon juice, if you like, and season with salt and pepper. Save in the fridge.

3. If using, prepare Tzatziki sauce but plain Greek yogurt is fine too. Save in fridge for later.
4. Prepare meatball mixture. Squeeze any liquid out of the bread and place in a large mixing bowl. Add the meat, onions, garlic, cilantro, Ras El Hanout, ground ginger, and cayenne. Sprinkle a generous pinch of kosher salt and black pepper. Using clean hands, mix/knead until meat mixture is well combined.

5. Divide the meat mixture into small meatballs. The size here is relative, but they're meant to be small bite-sized meatballs. Arrange the meatballs on a tray and cover. Refrigerate for 30 minutes (if you really don't have the time, you can skip this part.)

6. When you're ready, heat a cast iron skillet (or a frying skillet) over medium heat. Drizzle the meatballs with some extra virgin olive oil and cook in your hot skillet over medium heat for about 7 minutes or so, turning occasionally, until cooked through and charred. Do this in batches if needed.
7. Serve meatballs hot in pita pockets. Add the carrot salad and other prepared toppings in. Or, leave meatballs in skillet with the shaved carrot salad and other items on the side, let everyone decide how they'd like to enjoy them!

Vegan Tagine

 

• 1/4 cup olive oil, more for later
• 2 medium yellow onions, peeled and chopped
• 8-10 garlic cloves, peeled and chopped
• 2 large carrots, peeled and chopped
• 2 large russet potatoes, peeled and cubed
• 1 large sweet potato, peeled and cubed
• Salt
• 1 tbsp Harissa spice blend
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 2 cups canned whole peeled tomatoes
• 1/2 cup heaping chopped dried apricot
• 1 quart low-sodium vegetable broth (or broth of your choice)
• 2 cups cooked chickpeas
• 1 lemon, juice of
• Handful fresh parsley leaves

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INSTRUCTIONS

1. In a large heavy pot or Dutch Oven, heat olive oil over medium heat until just shimmering. Add onions and increase heat to medium-high. Saute for 5 minutes, tossing regularly.
2. Add garlic and all the chopped veggies. Season with salt and spices. Toss to combine.
3. Cook for 5 to 7 minutes on medium-high heat, mixing regularly with a wooden spoon.
4. Add tomatoes, apricot and broth. Season again with just a small dash of salt.
5. Keep the heat on medium-high, and cook for 10 minutes. Then reduce heat, cover and simmer for another 20 to 25 minutes or until veggies are tender.
6. Stir in chickpeas and cook another 5 minutes on low heat.
7. Stir in lemon juice and fresh parsley. Taste and adjust seasoning, adding more salt or harissa spice blend to your liking.
8. Transfer to serving bowls and top each with a generous drizzle of Private Reserve extra virgin olive oil. Serve hot with your favorite bread, couscous, or rice. Enjoy!

Chermula sauce

 With bright flavors from fresh herbs, lemon, ginger, and red pepper flakes, chermoula is the perfect sauce to add flavor to your meals. Use it over fish or meat, stir it in your soups, or spread it on your sandwiches. So many delicious ways to use this herby Moroccan sauce!

• 1 cup fresh parsley, ends trimmed
• ▢1 cup fresh cilantro, ends trimmed
• ▢1 to 2 cloves garlic
• ▢1 teaspoon coriander (ground)
• ▢1 teaspoon red pepper flakes
• ▢1/2 teaspoon paprika
• ▢1/2 teaspoon ground ginger
• ▢1/4 teaspoon saffron threads, optional
• ▢kosher salt
• ▢1 lemon, juice and zest
• ▢3/4 cup Extra virgin olive oil

INSTRUCTIONS

1. In the bowl of a large food processor, add the herbs, garlic, spices, saffron threads, and a big pinch of kosher salt. Add the lemon juice and zest.

2. Run the food processor to combine, and while it is running, drizzle the olive oil from the top opener. Don't over-process it, it should have a little texture to it at the end.
Taste and adjust seasoning to your liking.

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Jerusalem Bagel

 These iconic, fluffy sesame bagels called Ka'ak Al Quds are found all over the streets of Jerusalem--traditionally made in wood-fire ovens and sold on street carts. Reem writes, "The men push their ka'ak-laden wooden carts through the streets shouting 'kaaaaa'aaaaak' and everyone from schoolchildren to workers to store owners--even tourists--gathers around for these delicious and filling breads."

These do not have much in common with New York-style bagels which are round, doughy, and dense. Jerusalem bagels are thinner oval-shaped bagels that are soft, airy, and less doughy with a slight sweetness, thanks to the honeyed sesame topping.

• 4 ½ cup all-purpose flour or white bread flour
• ▢2 tablespoon sugar
• ▢2 teaspoon salt
• ▢1 ½ cups whole milk (or unsweetened almond milk for vegan option) warm
• ▢1 tablespoon active dry yeast fast-action
• ▢1 teaspoon baking powder
• ▢Olive oil

For the sesame coating

• ▢1 cup sesame seeds I used raw white sesame seeds
• ▢1 to 2 tablespoons honey

INSTRUCTIONS

Mix and knead the dough. Put the flour, sugar, salt, milk, yeast, and baking powder in the bowl of a freestanding mixer fitted with the dough hook (do not add the olive oil yet). Mix on medium speed until the dough comes together forming a soft and pliable ball. If you do not have a mixer, mix the dough ingredients in a large bowl and knead by hand (you can knead on a clean surface if that is easier for you) until the dough is smooth and pliable (it will take a bit longer this way, but will work). You are looking for a soft, elastic but robust dough.



Allow the dough to rise. Rub the dough with a little bit olive oil and place it in a large bowl. Cove with plastic wrap or a damp kitchen towel. Set aside in a warm spot for 1 hour; the dough should rise and double in size.
Work on the sesame coating. In a large shallow baking dish, combine the sesame seeds and honey with 1 tablespoon of water. Mix, adding a bit more water as necessary, until you have a wet mixture that is neither too sticky and thick that it clumps up, nor too thin (you’ll need to be able to coat the dough in the sesame seeds and have them stick).
Divide the dough and make 6 equal pieces. 



Punch down the risen dough and divide it into 6 portions that are equal in size. Place them on a lightly floured work surface. Roll and stretch each piece into a log (about 8-12 inches long), then attach the ends together to form a ring (you should end up with 6 rings). Gently stretch out the rings to form ovals rather than circles. Set aside for 15 minutes to rest.
Heat the oven to 450 degrees F (gas mark 8).



Coat the rings or bagels with the sesame coating. Take each dough ring and dip it in the sesame mixture. Set it on a large baking sheet. Repeat with the remaining rings. Allow the rings to rest on the baking sheet one more time for 10 minutes.
Bake. Place the baking sheet (or sheets) in the heated oven and bake for 15 to 20 minutes or until the bagels cook through and turn a deep golden color.

NOTES

• The sesame seed and honey mixture is likely more than you'll use here. If you want, you can start with ½ cup of sesame seeds and 1 tablespoon of honey. 
• You can freeze baked Jerusalem bagels for up to 1 month. Reheat in the oven (from frozen) before serving.

Challah Bread

 

• 2 1/4 tsp active dry yeast
• ▢1 cup warm water
• ▢4 cups all-purpose flour
• ▢7 large egg yolks you will use some of the egg whites later
• ▢1/4 cup sugar
• ▢1 teaspoon salt
• ▢6 tablespoons extra virgin olive oil
• ▢2-3 tbsp toasted sesame seeds

INSTRUCTIONS

1. In a small bowl, combine the yeast with the warm water. Add a large pinch of sugar. Stir to dissolve the yeast. Set aside for 10 minutes or so, until the yeast is activated forming a foamy layer.



2. In a large mixing bowl, combine the flour, egg yolks, sugar, salt, and oil. Mix with a wooden spoon.
Add the yeast mixture, and mix with the wooden spoon until the dough is too hard to mix.



3. Transfer the dough to a lightly floured work surface, and knead by hand for 10 minutes. If the dough is too sticky as you knead, add a very little bit of flour and continue kneading until the dough is soft and smooth.



4. Place the dough in a large, lightly oiled mixing bowl. Cover with a kitchen cloth and keep it in a warm spot for 1 ½ until the dough rises (the dough is ready when it has doubled in size).



5. Punch the dough down and turn it back onto a lightly floured work surface. Divide the dough into three equal pieces, then roll each piece into a rope that's about 16 to18 inches long. Braid the three ropes together like you would hair. Squeeze both ends together to complete the braid.



6. Place the braided loaf on a large baking sheet lined with parchment paper. Cover and return to a warm spot for another 30 to 45 minutes allowing it to rise again. Meanwhile, preheat the oven to 350 degrees F.



7. Brush the loaf generously with about 2-3 tablespoon of the egg whites you reserved earlier. Sprinkle the sesame seeds on top.
Bake in the 350 degrees F heated-oven for 20-25 minutes, or until golden brown. Let the challah bread cool before slicing.