Anna Jones Moroccan recipes | The Modern Cook

A spicy aubergine dip with halloumi and a vegetarian take over the two countries signature pie

At least once a day this winter I have found myself mentally wandering the street of Marrakech. There is something about it that I crave on gray-headed, wintertime periods; there is something warm and generous about Morocco, tones shaped obvious by its food. The free-handed use of warming spice, the liberal use of sweetness in savoury bowls, the overflowing flavours.

This week I attained two things I have desired eating there the most: zaalouk, a cousin of baba ganoush; and a sweet-potato pastilla- a messy, heady, spiced filo tart. And now I’m off to search for flights.

Spiced aubergines with halloumi( zaalouk- portrait above)

Half dip, half salad, and Morocco’s answer to baba ganoush. I eat this as a meal with grilled halloumi( as I show here ), some flatbreads and a good green salad, but it would be brilliant as one of the purposes of a meze or starter. Vegans could use firm tofu in place of the halloumi, or just leave it out. Thanks to my friend, the cook and writer John Gregory Smith, for the inspiration.

Prep 5 min
Cook 30 min
Serves 2

2 aubergines
600 g tomatoes
1 pinch cumin seeds
1 pinch smoked paprika
Olive oil
2 garlic cloves , peeled and finely chopped
Salt and black pepper
1 tbsp tomato puree
1 tbsp red-wine vinegar
1/2 tsp sugar
200 g halloumi , slicedlengthways

Blacken the aubergines all over, either under a red-hot grill on a foil-lined tray, or by turning them with tongs over a ignite gas hob. Make sure they char entirely, then left open to cool so that the skin comes away from the flesh.

For an authentic finish, peel the tomatoes( though I sometimes skip this stair if I am in a hurry ): score a cross in the base of the fruit, then handle them with just-boiled ocean. Leave for 30 seconds to a minute, then drainage and cool slightly before peeling off the skin. Chop finely.

Heat the spices in a frying pan until fragrant. Add the petroleum, tomatoes and garlic, season well and fry for a few minutes, until the tomatoes start to break down. Stir through the tomato puree, vinegar and carbohydrate, then squeeze the body from the charred aubergine into the tomatoes. Simmer for 20 times, until coagulated slightly.

Meanwhile, heat a griddle pan over a high hot. Cook the halloumi on it for two minutes on each side, then s. Provide it on top of the warm plunge. Drizzle with extra-virgin petroleum, and scoop it all up with warm flatbreads.

Sweet potato and feta pastilla

I use a frying pan for this to ensure the bottom of the pastilla crisp up. Deter the filo sheets in the fridge until required, or under a damp tea towel, to stop them drying out. Vegans could use a vegan-friendly filo( which many of the supermarket brands are ): supersede the butter with a vegan spread and leave out the feta( or switch to a vegan cheese ).

Anna
Anna Jones’ sweet potato and feta pastilla.

Prep 15 min
Cook 1 hr 10 min
Serves 6-8

850 g sweet potato , peeled and cut into chunks
1 tsp cumin seeds
1/2 tsp cinnamon , plus extra to sprinkle
Olive oil , for drizzling
Salt and black pepper
50 g unsalted butter , plus extra for greasing, and the other 25 g, melted, for brushing the filo
3 large red onions , finely sliced
1 big cluster parsley , finely chopped
200 g feta cheese , crumbled
1 handful skin-on almonds
10 sheets filo tart

Heat the oven to 200 C( 180 C fan )/ 390 F/ gas 6. Toss the sweet potato, cumin and cinnamon in a cook tray with a good rain of olive oil, season well, then roast for 30 minutes, until softened. Once cooked, mash well, or pulse briefly in a food processor until smooth but with some texture.

Meanwhile, heat 50 g butter in a large frying pan, and fry the onion on a medium heat with a pinch each of salt and pepper for at least 25 times, arousing occasionally, until golden and beginning to caramelise.

Stir the onions into the sweet potato mash, add the parsley, feta and almonds, and mix to combine.

Grease a 20 cm deep frying pan with butter. Brush or rub the melted butter over the two sides of the filo sheets, then lay seven of the buttered sheets on the base of the pan. They usually come in rectangles, so try to lay them in a sun shape with an overhang around the pan margin. Spoon the filling into the pan and smooth it out with the back of a wooden spoon, then lay the remaining sheets on top and fold over the overhang.

Scrunch the edges a little to form a messy look round the leading edge of the tart and cook for 30 minutes, until the filo is crisp and softly golden. Leave to cool, then serve directly from the pan or gratuity on to members of the board to slice. Delicious warm or cold; I serve this with a crisp dark-green salad and some harissa and yoghurt spooned over the top.

Read more: https :// www.theguardian.com/ meat/ 2019/ tainted/ 01/ moroccan-recipes-zaalouk-baba-ganoush-filo-pie-pastilla-anna-jones

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