Elements of a Moroccan Passover meal

Chicago Tribune

More Moroccan dishes to flavor a Passover meal

Candied oranges

After boiling in water and cooking in syrup, the oranges are flattened amd transferred to a glass container. Warm syrup is then added. (Bill Hogan/Chicago Tribune)

By Peggy Wolff, Special to Tribune Newspapers

April 4, 2012

As the table was cleared after our Passover meal in Fez, Morocco (see today’s cover story), and more glasses of mint tea poured, I thought of a Torah story of Abraham, who was known for his hospitality in welcoming guests into his tent that opened on all four sides. This was our host, Danielle Mamane. She welcomed strangers from another continent to her table.

We realized she had given us all the cooking and baking in a small amount of time, and she had done this with absolutely no expectation of anything in return. That’s all. A kindness received when it was most needed and certainly least expected.

Fried fava beans

Prep: 5 minutes
Soak: Overnight
Cook: 3-5 minutes per batch
Servings: 8

Note: Adapted from “A Biblical Feast,” by Kitty Morse (Ten Speed Press)

Ingredients:
2 cups dried, peeled fava beans
2 cups vegetable oil
2 teaspoons salt
2 teaspoons cumin seeds, toasted, ground, see note below

1. Place the fava beans in a large bowl; cover with 4 inches water. Soak overnight. (Many will split open.) Drain; pat dry.

2. Heat the oil over medium-high heat to 350 degrees in a deep saucepan; deep-fry the beans a handful at a time until they turn golden brown, float to the surface and are crispy, 3-5 minutes per batch. Remove beans with a slotted spoon to a paper towel. Pat dry.

3. Sprinkle with the salt and cumin; serve at room temperature. Fried favas will keep for a week in an airtight container at room temperature.

Note: Toast cumin seeds on a baking sheet in a 300 degree oven, 6 minutes. Cool completely. Grind with a spice grinder or mortar and pestle.

Nutrition information:
Per serving: 160 calories, 4 g fat, 0 g saturated fat, 0 mg cholesterol, 22 g carbohydrates, 10 g protein, 587 mg sodium, 9 g fiber.

Candied oranges

Prep: 20 minutes
Cook: 2 hours
Soak: 2 hours
Makes: about 1 quart

Note: From “The Scent of Orange Blossoms,” by Kitty Morse and Danielle Mamane (Ten Speed Press)

Ingredients:
4 large unblemished oranges, about 2 pounds
2 pounds granulated sugar
2/3 cup water
2 tablespoons fresh lemon juice

1. Weigh the oranges. Weigh out an equal amount of sugar.

2. Gently grate the zest from each orange, using a fine grater. (Save zest for another use.) Place the fruit in a large bowl of water. Soak, 2 hours; drain.

3. Heat a large saucepan of water to a boil; boil the oranges, 10-12 minutes. Drain; allow to cool. Pierce each orange in four places.

4. Combine the sugar, 2/3 cup water and lemon juice in a large saucepan over low heat; cook, stirring occasionally, until no grittiness remains, 15-20 minutes. Do not let the mixture boil. Add the oranges; cook, turning them over every 5 minutes, 30 minutes. Skim off the foam. Gently press on the top of each orange with a wooden spoon to flatten it and let the syrup penetrate it. Cook, turning the oranges every 15 minutes and gently pressing on the fruit until it acquires a translucent appearance and the syrup turns dark amber,

1 1/2-2 hours. (Cooking time will vary depending on the size of the oranges.)

5. Transfer the oranges with a slotted spoon to a glass bowl. Pour the warm syrup over the fruit through a fine-mesh sieve to remove any trace of foam. Cut into wedges for serving. Store in a 2-quart glass jar at room temperature, up to 6 months.

Harissa

Prep: 25 minutes
Cook: 20 minutes
Makes: about 1 cup

Note: The hot sauce called harissa is a staple of North African cuisine. The piquancy depends on the variety of peppers you select. For more intense heat, substitute 2 pounds chilies, such as guajillos or anchos. This recipe is adapted from “The Scent of Orange Blossoms,” by Kitty Morse and Danielle Mamane.

Ingredients:
2 pounds red bell peppers (about 5), seeded, cored, cut into 2-inch pieces
10 cloves garlic
6 tablespoons extra-virgin olive oil
1 teaspoon salt
Juice of 1 lemon
2 teaspoons white wine vinegar

1. Combine the peppers and garlic in a blender; process until fairly smooth. Transfer to a colander; drain, 1 hour.

2. Place the pepper mixture in a saucepan over medium heat. Cook, stirring, until any liquid evaporates, about 10 minutes. Add 5 tablespoons oil, salt, lemon juice and vinegar. Cook, stirring, until the moisture disappears, 10-12 minutes. Remove from the heat; cool.

3. Add the remaining 1 tablespoon oil; blend in a blender or food processor until a smooth paste forms. Let stand overnight at room temperature. Seal in a jar; refrigerate. Keeps up to 2 weeks.

Nutrition information:
Per teaspoon: 22 calories, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 1 g carbohydrates, 0 g protein, 49 mg sodium, 0 g fiber.