November 9, 2015
From Mint Tea and Minarets: a Banquet of Moroccan Memories
(La Caravane, 2013)
Egg Tagine with Olives
2 tablespoons olive oil
2 medium onions, very finely diced
1 (14¼-ounce) can diced tomatoes, drained
½ teaspoon sugar
10 green or purple olives, rinsed, pitted, and coarsely chopped
2 garlic cloves, minced
1 bay leaf
1 tablespoon chopped cilantro
2 teaspoons ground cumin
1 tablespoon mashed preserved lemon pulp (optional)
Freshly ground pepper
Fresh cilantro leaves for garnish
BAGUETTE slices, for serving
In a tagine or medium skillet, heat olive oil over medium heat. Cook onions, stirring occasionally, until light brown, 8 to 10 minutes. Add tomatoes, sugar, olives, garlic, and bay leaf. Mash lightly with a fork. Reduce heat to low and simmer until tomatoes thicken somewhat, 15 to 20 minutes. Discard bay leaf. Set aside half of this mixture for garnish.
In a bowl, beat eggs, cilantro, cumin, preserved lemon pulp, and pepper. Add to tomato mixture. Cook, stirring gently, until eggs are not quite set. Garnish with the reserved tomato mixture and cilantro. Serve immediately with crusty bread.
From Cooking at the Kasbah: Recipes from my Moroccan Kitchen (Chronicle Books, 1999)
now in its tenth printing
Moroccan Squash with Caramelized Onions
1 lb Mediterranean pumpkin or butternut squash
2 large onions, thinly sliced
1/4 C olive oil
2 tsp ground cinnamon
2 T sugar
Salt and pepper to taste
1/2 C raisins, plumped in warm water and drained
1/4 C slivered almonds, toasted
Place unpeeled squash in baking dish and bake at 350 degrees F until soft, about 1 hour. Let cool. Peel and cut into serving pieces and place in baking dish.
Cook the onions in the oil, with the cinnamon, sugar, salt, and pepper, until very soft, about 15 minutes. Add the raisins and cook 5 minutes longer. Spread the mixture over the squash, cover with foil, and return to the oven to heat for 20 minutes.