Three recipes from the Maghreb, before, during or after Ramadan

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Chorba with cuttlefish and coriander

The chorba, the unmissable soup of the Maghreb, is revisited in a “sea” version by Nordine Labiadh, chef of the restaurant A mi-chemin, Paris 14e.

Number of people: 4

Preparation: 20 minutes

Cooking: 1 hour

Ingredients :

  • 1 small onion
  • 2 tomatoes
  • 1 stalk of celery
  • 8 sprigs of fresh coriander
  • 2 lemons
  • 500 g of cuttlefish
  • 4 cloves of garlic
  • 6 cl of olive oil
  • 1 C. to s. by ras el-hanout
  • 1 liter of water
  • 100 g bulgur
  • Salt pepper

Peel and chop the onion. Wash and cut the tomatoes into small cubes. Collect the celery leaves and cut them into pieces. Hull the coriander branches. Squeeze the juice from one lemon and cut the remaining lemon into thin slices. Clean and roughly chop the cuttlefish. Peel and crush the garlic cloves. In a Dutch oven, brown the onion with the olive oil. Add the cuttlefish in large pieces. Stir in the celery, tomatoes and ras el-hanout. Let reduce for 5 minutes. Salt and pepper. Add two ladles of water, then simmer for 5 minutes, stirring gently. Add the remaining water and bring to a boil. Cook for 30 minutes over medium heat.

Add the bulgur and crushed garlic. Cook for 20 minutes over low heat, until boiling.

The chorba should start to thicken and the cuttlefish should start to melt. Let the soup reduce more or less according to taste. Season with salt and pepper again.

Serve in a deep plate. Place the fresh cilantro leaves on the soup and a slice of lemon. Serve hot, sprinkling with a squeeze of lemon.

It is possible to increase the quantity of bulgur to make this entry a real dish.

Fouzia Ayaou’s chicken pastilla

The tutorial of this crispy and tasty pastilla, made by Fouzia Ayaou, the catering chef for Meet My Mama, is available in the culinary series “Sahha! », At the initiative of the Arab World Institute.

For 4 people

Preparation: 40 minutes

Cooking: 35 minutes

Ingredients :

  • 1 kg of onions
  • 1 C. to c. ground pepper
  • 1 C. to c. ground ginger
  • 1 C. to s. ground cinnamon
  • 1 C. to c. ground turmeric
  • 1 C. to c. ground ras el-hanout
  • 2 cloves garlic
  • 6 eggs
  • 1 and a half packets of brick pastry sheets
  • 1 bunch of parsley
  • 1 bunch of coriander
  • Whole almonds
  • Mixture of olive oil (3 tbsp) and sunflower oil (6 tbsp)
  • Water
  • 1 C. to s. orange blossom
  • 1.5 kg of chicken (drumsticks)
  • 3 sugar cubes
  • 2 tbsp. to c. honey
  • Icing sugar
  • 400 g of crushed almonds

Step 1: preparing the ingredients

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