Moroccan Pan De Casa Recipes

Steps:

• Combine lemon juice, lemon zest, 2 tablespoons olive oil, 1 1/2 teaspoons ras el hanout, and 1/2 teaspoon salt in a resealable plastic bag. Place chicken thighs into the bag, making sure marinade gets under skin. Seal and refrigerate at least 30 minutes. Remove chicken from refrigerator 20 minutes before baking and let come to room temperature.
• Preheat the oven to 400 degrees F (200 degrees C).
• Combine sweet potato, zucchini, chickpeas and artichoke hearts in a bowl. Sprinkle with 1 teaspoon ras el hanout and 1/2 teaspoon salt. Drizzle with 2 tablespoons olive oil and stir to combine evenly.
• Remove chicken from marinade and place on a 13x18-inch rimmed sheet pan. Place vegetable mixture around chicken.
• Bake in the preheated oven, flipping vegetables halfway through, or until chicken has reached an internal temperature of 165 degrees F (74 degrees C), about 30 minutes.
• Remove from oven and garnish with pomegranate seeds, parsley, and pistachios before serving.

Steps:

• Dissolve the yeast and sugar in water in a large bowl.
• Using a dough hook, stir the flour, salt, anise seeds, and sesame seeds into the yeast mixture and knead until smooth.
• Place dough in a greased bowl and let rise, covered, for an hour and a half.
• Turn the dough out and knead again. Grease two cookie sheets. Divide the dough into 3 rounds and let rise, covered, for another half hour on cookie sheets.
• Preheat the oven to 375 degrees. If you want to make this the old-fashioned way, take uneven stones and heat them in the oven on cookie sheets.
• Bake the rounds in the oven for 30 minutes or until the rounds sound hollow when tapped. If using stones, brush them with oil first, then place the rounds on top.

Steps:

• Make the dough: Place the flours, salt, warm water and 2 tablespoons oil in a large bowl. Use your hands to mix and form a soft, smooth dough. If the mixture is too dry, gradually add a couple tablespoons of warm water. If it's too sticky, gradually add teaspoons of semolina flour. Once your dough is soft and smooth, lightly dust a work surface with semolina flour and knead the dough for about 8 minutes, until supple and elastic.
• Lightly grease a sheet pan with oil. Divide the dough into 9 equal pieces and form each into a ball. Place the balls on the sheet pan and use your hands or a brush to lightly rub the balls with oil, cover with plastic wrap and let rest in a warm place for 30 minutes.
• In a small bowl, combine the remaining 2 tablespoons vegetable oil and melted butter. Generously oil your work surface and place a ball of dough on it. Flatten the ball lightly and spoon about 1/2 teaspoon butter mixture on top. Using your hands, flatten the dough as thin as you can to make an 8- to 10-inch circle and lightly sprinkle some semolina flour over the dough.
• Fold the msemen: Fold one-third of the top and bottom of the dough towards the center as you would to fold a letter, then fold one-third of the dough from the left and right sides towards the center to make about a 2 1/2 to 3 1/2-inch square. Place the folded msemen on the oiled work surface and cover with a clean cloth or plastic wrap. Repeat until you have folded all the dough balls, adding more oil to your work surface as necessary.
• Lightly oil and heat a griddle or a nonstick pan over medium-high. Transfer a folded msemen to the work surface, spoon another 1/2 teaspoon of the butter mixture on top and flatten it using your hands to make a 6-inch square. Gently place the flattened msemen on the warm pan and cook, turning several times and adjusting the heat and adding more oil to the pan as necessary, until golden and starting to puff, 60 to 90 seconds. Transfer to a plate and cover with a clean towel to keep warm. Repeat with the remaining msemen. Serve warm or at room temperature.

Steps:

• Heat the oven to 350 degrees. Grease a 8½-by-4½-inch loaf pan with olive oil, and line it with a sheet of parchment paper so that you have extra on the sides. (You'll use this to lift the loaf out of the pan.)
• In a large bowl, whisk together the flour, baking powder, baking soda and salt until well combined. In another large bowl, whisk together the granulated sugar and eggs until well combined. Add the yogurt, olive oil, orange zest, orange juice and vanilla extract to the sugar and egg mixture, and whisk until well incorporated.
• Pour the wet ingredients into the dry ingredients and gently mix using a spatula until you no longer see flecks of flour, making sure not to overmix. (The batter will be slightly lumpy.) Transfer the batter to the prepared pan, and use a spatula to spread into an even layer.
• Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out with some small, moist crumbs. (If the cake needs another minute or two, but is becoming too brown, tent with foil.) Allow to cool completely on a wire rack before using the parchment overhang to remove from the pan.
• Make the optional whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whisk the cream and the confectioners' sugar for about 2 to 3 minutes on medium-high until medium peaks begin to form. You want a spreading consistency. Cover and keep in the fridge until ready to serve the cake.
• To serve, cut the cake in slices, top with whipped cream, if using, and garnish with chocolate shavings, if using. Alternatively, you can also top the whole cake with whipped cream, then slice it. Without the whipped cream, the cake keeps for up to 5 days in an airtight container on the counter.

Steps:

• In a bowl, combine yeast and sugar. Stir in 1/4 cup warm water and let it rest about 10 minutes, until bubbling. In another bowl, combine the three flours, salt and turmeric (if using) and set aside.
• In a small bowl, combine baking powder and 3 tablespoons warm water, stirring to dissolve. Pour into a blender and add 1 1/2 cups warm water, the milk and the yeast mixture. Blend on low speed just to combine. With the blender running, gradually add the dry ingredients.
• Pour batter into a bowl, cover with a towel and set aside at least 1 1/2 hours, until doubled in size and very bubbly. Batter can be used immediately or refrigerated overnight.
• When ready to cook, stir to deflate. Batter should be a little thicker than heavy cream; thin with warm water if necessary. Heat a heavy nonstick (or very well seasoned cast-iron) skillet over medium heat. (If you have a nonstick pan for silver dollar pancakes, use that.) Pour 1/4 cup batter into the pan (or, for silver-dollar size, a heaping tablespoon). Cook at a very gentle sizzle for about 3 minutes, until the top is covered with holes and completely set; the bottom should be golden and lacy. Repeat with remaining batter.
• Meanwhile, combine equal amounts of honey and butter in a small microwaveable pitcher or bowl. Heat until hot, smooth and pourable; thin with warm water if necessary.
• Serve pancakes immediately, with hot honey-butter mixture. Or slide onto a baking sheet covered with a kitchen towel and top with another towel to keep warm. Cooled pancakes can be briefly reheated in microwave.