Marrakech Tagine Bread Recipes

Steps:

• In the work bowl of the food processor, combine the semolina flour, unbleached all-purpose flour, yeast, salt, and sugar. Pulse until it's all mixed together. While the machine is running, slowly pour in the warm water and olive oil, and process until it's all mixed and you have a dough that is silky-smooth. It may feel slightly to very sticky, depending on humidity. If it's too wet, as in runny, add another tablespoon or so of all-purpose flour and process until it's mixed inches.
• Turn the dough out onto a floured surface and lightly turn it over a couple times to make the dough smooth, elastic, and satiny. Cover with a cloth and let it rest for 15 minutes.
• Punch the dough down, turn it over, and divide into 4 or 6 equal pieces. Flatten each piece into a round about 1/4-inch (0.64 cm) tall. Lay a piece of parchment (optional) on a large pizza peel or the back side of a baking sheet and sprinkle it with additional semolina and lay the rounds on it, side by side. Cover with a tea towel and let rise in a warm place until doubled, about 45 minutes.
• While the dough is rising, position the oven rack on the lowest rung in the oven and place the baking stone on it. Preheat the oven to 400° F/200°C.
• Press the center of each round with the palm of your hand to deflate it, then prick with a fork a couple times. The loaf should hold its shape. Brush each round with the melted butter. Immediately slide Immediately slide the loaves onto the hot stone and bake until the tops are golden and the loaves sound hollow when tapped on the bottom, about 15 to 20 minutes. Transfer to a towel-lined board to cool.

Steps:

• Heat the oil in a large pot or Dutch oven over medium heat. Fry the onion in the oil until soft. Add the lamb meat to the pan, and fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt and pepper. Pour just enough water into the pot to cover the meat. Cover, and simmer over low heat for 1 1/2 to 2 hours, until meat is tender and the mixture is stew-like. Displace lid a little after an hour if there appears to be too much liquid.
• Add the pears, golden raisins and almonds to the stew, and cook for another 5 minutes or so, until the pears are soft. Serve with rice.

Steps:

• To make the chermoula, whizz paste ingredients in a blender. Heat oven to 220C/fan 200C/gas 7. Tip the oil and vegetables into a heatproof casserole and cook on the hob until lightly browned, about 7 mins. You may have to do this in two batches.
• Add the chermoula paste to the casserole, along with the dried fruit. Pour in 400ml water, cover with a lid and cook in the oven for 45 mins. Reduce heat to 180C/fan 160C/gas 4 and cook for another 45 mins. Sprinkle with the mint. Serve on its own or with couscous or crusty bread.