Recently I talked to one of my colleagues about how my kid had better been born in a society where you eat with your fingers. This made her drool about Moroccan food, which you do eat with your fingers (though there are of course strict rules of hygiene and politeness), and she mentioned something she really needs to make again. Of course i asked for the recipe and because you’ve all been very good kids, I share.
600g soft durum wheat semolina
1 tsp salt
at least 400ml of warm water.
Mix until there’s a rubbery dough, let rest for 10 minutes. Form small calls with lightly oiled hands, let them rest for 20 minutes. Roll/pull until they#re almost translucent, fry in a lightly oiled pan, let cool and tear apart.
I only used half the recipe and that was more than enough for 3 adults and 2 kids. Making the bread was a hello lot of work and I think I’d prefer to make it for a dinner where its role is more prominent. I also didn’t tear it into pieces.
Wash a chicken and cut into pieces, fry for a few minutes in a large pot with some oil. Add two large onions in not too small strips. Fill the pot 3/4 with water and season. The recipe says “to taste” and suggested ginger, ras el hanout, fenugreek, cumin, stock, coriander.
After 30 minutes add lentils and keep cooking. About 10 minutes before the lentils are done, add two more roughly cut onions and some parsley.
I didn’t use a whole chicken but chicken legs because 1 chicken is exactly too little for 5. For seasoning I used beef stock, fenugreek, cumin, black caraway seed, orange pepper, garlic and chili. I used small red lentils because they nicely fall apart and make a velvety sauce. I also only added my parsley after the cooking. And I cried a lot because onions.
The picture doesn’t do it justice. It’s very delicious and savoury. And since the sauce was basically onions and lentils, #1 ate two big servings. With her fingers.