I’m so glad that exams are finally over! My final exam was on Friday, and on Saturday I thought I’d be feeling really good, but in actual fact, I didn’t. I’ve done really well with my coursework, and was desperately hoping to get a first, which I have! However, my exams have really brought my marks down. Even though I studied hard, it got to a point where even if you know everything on the lecture slides and the stuff we covered throughout the year, none of us could answer the questions on the papers because we just didn’t cover them! Quite infuriating! Anyway, Ed came and stayed the night on Saturday, and we played badminton. The on Sunday, we went to our tennis club’s open day, where it was the busiest I’ve ever seen it! It’s quite rainy today, but luckily yesterday the weather held out and it turned out to be a pleasant day.
For my family today, I made the kefta tagine. In Morocco, Tim and I had kefta, but not in a tagine with eggs quite like this. When I looked the at the recipe, the photos looked really nice, but I thought it as just gonna be a sort of bolognaise sauce and didn’t really think it’d be too nice with rice. But it turned out ok actually! Would probably go just as well with pasta!
Below you can see some pictures of some of the food we had with the Moroccan flat bread. I never took a picture of the bread, but fortunately it managed to sneak its way into some of our pictures. I also didn’t take a photo of the kofta we ate that one time… The top left picture is one of the only times we ate pasta, and the top right was in Tangier, the day we left for Madrid airport.
I also made some Moroccan flat bread, which they have everywhere in Morocco, and it turned out to be just like it (which I was surprised about, because the last time I made bread it was a hard rock of something completely inedible)! I was pretty pleased, and I love fresh bread from the oven, when it’s warm and smells of yeast.
Adapted from: About Moroccan Food
Makes 2 loaves
• 4 x cups plain white flour
• 2 tsp salt
• 2 tsp sugar
• 1 x sachet dried yeast (7g)
• 1 ¼ cups warm water
• 4 x tbsp olive oil
• extra flour
Prepare a baking sheet with grease-proof paper, and 2 tbsps olive oil. Sieve the flour in a large bowl, and add the salt and sugar. Make a well in the centre, and add the yeast, 2 tbsps olive oil and water into the centre. Mix together, and knead on a floured surface for 10 minutes. Make sure that the dough is soft yet firm, but not sticky to the touch.
Split the dough into two, and form into balls. Place on the baking tray and cover with wet kitchen roll for 10 minutes.
Then, use your hand to flatten the dough out into about ½” thick discs, and score two lines through the dough in a cross formation. Cover with the wet kitchen roll for an hour.
The pop them into an oven preheated to 180◦C for 30-35 minutes.
Moroccan Kefta Mkaouara
Adapted from: Almost Bourdain
• 2 tbsps oil
• 500g minced beef (or lamb)
• 1 tsp paprika
• 2 tbsp dried parsley
• Salt and pepper, to taste
• 1 x onion, diced
• 2 x garlic cloves, diced/minced
• 2 x 400g tins of chopped tomatoes
• A small handful of fresh corianders leaves and finely chopped stalks
• 4 x eggs
Pop the minced beef (or lamb), parsley and ½ tsp paprika into the bowl, and a good shake of salt and pepper. Use your (dampened) hands to mix it all together, and form tight little balls; I got 26.
Heat 2 tbsp oil in an oven-proof dish over the stove, and brown the meatballs all over. Remove them with a slotted spoon and put them on a plate.
Add the diced onion and garlic into the remaining oil and fry until they start to turn brown. Add ½ tsp paprika, the coriander stalks and a few leaves and the tinned tomatoes (with another shake of salt and pepper). Simmer for 10 minutes before adding the meatballs
Bring to the boil, and cover, leaving to simmer for 15-20 minutes.Preheat oven to 200◦C.
Crack four eggs onto the top of the dish, and pop, covered, into the oven for abotu 10 minutes (or until the eggs have just cooked).
Serve with salad, the remaining coriander leaves, soft, fluffy rice, and khobz!