Lamb Stew

3 carrots peeled and sliced into small peices

3 handfuls of small finger size potatoes cut in half

1 onion fine chopped

1 bulb of garlic peeled and choppe

3 stalks of celery chopped

Leftover roasted lamb chopped

1 tablespoons olive oil in sauce pan heat add chopped vegetables and meat sauté 5 minutes then add .

Salt and pepper to taste.

1 quart of stock note* I saved the liquid from the roast and used it and added 2 cups of water

Boil until vegetables are tender

3 tablespoons cornstarch mixed with 1 cup cold water

Add to stew and cook 5 more minutes then turn off and serve hot with bread or biscuits .

Note* you can use roasted beef in place of lamb or roasted chicken it’s a good way to use leftover roasted meat

Harsha (Moroccan Semolina Bread ) Double recipe

3 cups Semolina flour find grind (11/2 cups for single recipe)

1/2 teaspoon salt (1/4 teaspoons salt single recipe)

2 teaspoon baking powder (1 teaspoon baking powder single recipe)

Mix dry ingredients together until well blended

4 tablespoons of honey ( 2 tablespoons honey single recipe)

8 tablespoons melted butter (4 tablespoons melted butter)

Mix the butter and honey into the flour mixture until it looks like wet sand then add in the milk

1 3/4 cups milk to 2 cups depending on how the batter is ,(3/4-1 cup milk for single recipe)

Batter will be a bit wet set a timer and let sit for 5 minutes then shape into round shapes using a biscuit cutter to mold make a ball then flatten in the biscuit cutter I flatten on aluminum foil or waxed paper

Heat pan on stove to medium high then turn down to medium cook each side for five minutes

Serve hot with butter, honey, jam , cream cheese or serve savory with Moroccan olives and scrambled eggs seasoned with cumin and salt can add pepper if you want .

Can make a double batch and cool down they freeze great to freeze place on wax paper on a cookie sheet and freeze then place in a freezer bag .

To reheat use oven or microwave until hot . Goes great with Moroccan mint tea and coffee

Homemade Spaghetti Sauce

12 tomatoes 5 giant ones the rest small

2 bulbs of garlic peeled and crushed up

1 white sweet onion chopped

Sweet basil 1 bunch

Oregano 1 bunch

Marjoram 1 bunch

1 cup mushrooms chopped

Salt and pepper to taste

Place in saucepan and cover with water bring to boil then reduce heat and simmer until everything is mushy remove from heat add salt and pepper to taste . Remove herb stems and cool down then run through a blender and serve with pasta or can use as pizza sauce

I cooked my sauce for about two hours

Sauce before blending
Sauce after running through a blender

Baked Vegetables

1 large zucchini sliced in circles

5 big sweet meat eater tomatoes sliced

2 onions slice

3 bulbs of garlic peeled then cut into half

1/2 cup olive oil place zucchini in bowl coat with oil

In baking dish I used a rectangle one oil bottom and sides with some of the olive oil

Make rows of zucchini, onion and tomatoes then take chopped garlic and sprinkle between the rows I got 3 rows then take bowl that you tossed the zucchini with oil using a rubber spatula scrape remaining oil over vegetables then salt to taste can use pepper if you want to

Bake in oven 375 for half a hour Serve hot enjoy

Millwee

1 cup semolina flour

1 cup white flour

1 teaspoon salt* if watching sodium intake omit the salt

1 cup warm water

Butter 1 stick soften

Olive oil 1/2 cup to pour over soften butter

Olive oil as needed for coating hands and dough

Place the flour and salt in a kitchen aide mixer mix with your hand until combined make a well in flour and add water then using a dough hook mix until blended then beat on high for 15 minutes once throughly mixed take dough out and oil well and let sit for 15 minutes then divide into ball I do 6 for this recipe coat balls in oil let rest for 15 minutes then take one ball oil hands well and surface your working on .

Note you can mix this by hand it just tires the arms and takes a while longer you mix the liquid into the flour then knead it for 15 minutes

Using hands and some of the oil and butter flatten and stretch thinly without breaking once thin rub butter and oil onto it sprinkle with a bit of semolina flour and fold into thirds thin roll into round rolls and stretch the ends and tuck into the center then set aside after you oil it , repeat until done.

Note some people just fold and make square instead of rolling into tubes and flattening either way is fine I’ll post pictures of both

To cook use a cast iron pan or if you have a Moroccan bread pan for stove top cooking use that a griddle will also work.

Heat over medium heat pan is hot enough when a few small drops of water dance and disappears

If doing the round kind flatten to about 1/4 thick cook until golden brown on one side flip and cook until golden brown

Ways to serve

Serve hot with tea can put jelly on it ,

Serve as base for marshooes the chicken recipe tear into small pieces https://diaryofarevertmuslimah.wordpress.com/2020/04/02/marshooes/

Can store in freezer and reheat later if doing this make sure they are completely cooled down and place waxed paper between the breads then wrap in plastic wrap and place in gallon size zipper freeze bag and freeze

To thaw take out and place on counter once thawed can warm on stove top or oven

Note there’s a variation to this recipe where you add 1 teaspoon yeast and follow the same directions

Folded into thirds before rolling
Round roll

Moroccan Lentils

1 cup raw dried lentils sorted and cleaned

5 cloves of garlic peeled and chopped

1 onion diced

1 small handful of parsley washed and minced

1/2 teaspoon each of sweet paprika

1/2 teaspoon cumin

1/2 teaspoon ginger

1/2 teaspoon turmeric

1/2 teaspoon pepper

1/2 teaspoon salt or to taste can be cooked without salt

2 Roma Tomatoes grated with a cheese grater

1 tablespoon olive oil

In sauce pan place oil over medium heat add onion, garlic and spices with lentils and sauté for 5 minutes then add the parsley and tomato add 3 cups of water and bring to boil lower heat and simmer until lentils are tender then serve hot with a spoon of olive oil stirred into it , keep a eye on the liquid and if needed add more .

Note, I am using lentils from Morocco these are different than the lentils found in USA as the Moroccan lentils are firmer . Use the brown colored lentils

Moroccan Lentils sorting them on the tea tray
Moroccan lentils

Sugar Free Cranberry Sauce

One can frozen orange juice concentrate thawed

1 bag fresh cranberries

1/2 teaspoon cinnamon

1/4 teaspoon of ginger

1/8 teaspoon nutmeg

1/8 teaspoon of salt

Place everything in saucepan and bring to boil cook until cranberries pop.

About 10 minutes the turn off, can serve hot or cold.

* note you can use apple juice concentrate instead of orange juice

Cookies

Cookies

Nutritional yeast, flax seed, rolled oats, wheat germ. I made these no bake bites and they are delicious! Fenugreek does the opposite for me and dries me up so I had to find other routes.

2 cups old-fashioned oats

½ cup ground or milled flaxseed

3 tablespoons brewer’s yeast

1 cup peanut butter or almond butter

½ cup honey

1 teaspoon vanilla

½ cup dark chocolate chips

Steps

In the bowl of an electric mixer fitted with the paddle attachment, add all ingredients except for the chocolate chips. Mix on low speed until mixture is well combined. Stir in chocolate chips.

Roll mixture into 2-tablespoon sized smooth balls and place on a parchment-lined baking sheet. Place in the refrigerator for 30 minutes or enjoy right away. Once the bites have set, transfer them to an air-tight container and store in the refrigerator for up to 2 weeks.

Notes

Mixture can be pressed into an 8×8-inch baking dish and cut into bars, if desired. Other optional add-ins: ½ chopped nuts (such as almonds or walnuts) and ½ cup dried fruit

Easy Sugar Free Muffins

1 cup rolled old fashioned oatmeal run through a food processor until flour consistency

1/2 cups flaxseed meal basically run through food processor until flour consistency

1/2 cup nutritional yeast

1 1/4 cups flour can use white or whole wheat

1/4 teaspoon salt

3 teaspoons baking powder

1 teaspoon baking soda

Mix dry ingredients well

Can store dry in airtight container until your ready to use I make up several batches of dry and keep in quart jars until I want to make muffins.

Wet mixture

1 cup applesauce

1 cup peanut butter * note can use other types of butters or yogurt or applesauce or pumpkin purée just keep the liquid ratio the same

3 eggs combine wet ingredients well then add in dry ingredients

1 cup of mini chocolate chips

If using chips do not add more than 1 cup chips

I’ve used pecans pieces and cranberries 1 cup each and replaced the peanut butter with applesauce

Combine wet dry and pieces mix well place in well greased muffins tins I use Pam spray on the tins.

Bake for 20 minutes in 375F oven remove from oven and cool down store in airtight container.

Note you can mix the muffins and store the mixture in the fridge and bake next morning too.