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Jan 9, 2025 | 
seriouseats.com | Nargisse Benkabbou
The Simple but Surprising Technique for Cooking Perfect Fluffy Couscous, According to a Moroccan Chef Prep 15 mins Cook 30 mins Total 45 mins Cook Mode (Keep screen awake) 3 cups (510g) dry couscous (see notes) 1 1/2 cups (360g) cold or room temperature homemade chicken or vegetable stock or store bought low-sodium chicken or vegetable broth or water, plus more as needed 1/2 teaspoon Diamond Crystal kosher salt; for table salt or fine sea salt use half by volume, plus more to taste 3...
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Oct 21, 2024 | 
seriouseats.com | Nargisse Benkabbou
Covering the onions while they cook ensures the onions soften and steam without browning. Simmering the chicken with a blend of aromatics, honey, and warm spices, including ginger, turmeric, and cinnamon, adds complexity to the dish. Crinkling the pastry and placing it on top of the filling produces the pie's signature crispy texture but takes much less time than the traditional layering method.
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Jul 29, 2024 | 
seriouseats.com | Nargisse Benkabbou
A thoughtful mix of salty-tart preserved lemon, briny olives, and sweet green peas creates an easy salad that's big on flavor. Using frozen peas (which are sweeter than fresh peas most of the year) makes this a salad that works in any season. A classic Moroccan meal includes an array of salads, usually served at the beginning of the meal with bread on the side. These salads can either be cooked or eaten raw and are traditionally heavy in olive oil.
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Jul 22, 2024 | 
denverpost.com | Ali Slagle |David Tanis |Yotam Ottolenghi |Nargisse Benkabbou
By Ali Slagle, The New York TimesI spend most days tinkering with new recipes, so when it’s time to eat dinner, there are usually whole meals left over from that morning’s testing to eat, or various ingredients to puzzle into a dinner. Some of those use-what-I’ve-got situations give me an idea for a new recipe, and the cycle continues. But! Every season brings a handful of dishes that are non-negotiables, meals I have to make regardless of what’s already in the fridge.
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Jul 17, 2024 | 
twincities.com | Ali Slagle |David Tanis |Yotam Ottolenghi |Nargisse Benkabbou
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May 18, 2024 | 
bbc.co.uk | Sabrina Ghayour |Nargisse Benkabbou |Manju Malhi |Mary Berry
Add some sizzle and spice to your Sunday roast with our moreish recipes.
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Mar 4, 2024 | 
wral.com | David Tanis |Alison Roman |Nargisse Benkabbou |Rick Martinez
The Mediterranean diet isn't like other diets. To begin with, it's more of a style of eating than a strict regimen. And adopting it doesn't involve many of the sacrifices people associate with healthy eating. Compared with other wholesome diets, for example, the Mediterranean diet is relatively high in fat. Federal health officials recommend that 20% to 35% of your daily calories come from fat - while that number can be around 30% to 40% in the Mediterranean diet.
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Feb 9, 2024 | 
bbc.co.uk | Nargisse Benkabbou |Marcus Wareing |Giancarlo Caldesi
Preheat the oven to 180C/160C Fan/Gas 4. Segment the oranges, reserving any juice for the dressing. Set aside in the fridge. For the candied walnuts, place the walnuts in a bowl and cover them with boiling water, leave for a minute and then drain them. Immediately place the walnuts in a lidded container and add the icing sugar and cinnamon. Close the container and shake it to coat all the walnuts with the sugar and cinnamon. Line a baking tray with baking parchment.
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Jan 10, 2024 | 
bbc.co.uk | Nadiya Hussain |Eid sweets recipes |Nargisse Benkabbou |Lorraine Pascale
Preheat the oven to 170C/160C Fan/Gas 3½. Lightly grease a 20cm/8in square cake tin and line with baking paper; leave some paper overhanging to make it easier to lift out the flapjack. Put the butter, sugar and golden syrup in a pan over a low heat. Stir occasionally, to encourage the butter and sugar to melt. Put the oats in a large bowl. Add the almond extract to the melted butter mixture and stir well. Pour the mixture over the oats and mix well until there are no patches of dry oats.
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Nov 14, 2023 | 
bbc.co.uk | Nargisse Benkabbou |Marvellous meatballs recipes |Sarah Cook |Mary Berry
To make the kefta, combine all the ingredients together in a large bowl using a spoon or your hands. Shape the mixture into large meatballs 2.5cm/1in in diameter, then cover with cling film and keep in the fridge until ready to use. To make the tagine, place a large frying pan over a high heat. Add the oil, tomatoes, garlic, parsley, cumin, paprika, salt, sugar and pepper.
