Moorish Fusion Cuisine: Conquering the New World
44
Reprinted with permission from “Moorish Fusion Cuisine: Conquering the New World” by Zouhair Zairi.
In this recipe, I combine two of my
favorite ingredients, fennel and artichoke.
This light, healthy, saffron broth is a
perfect soup any time of the year.
Preparation: 25 minutes
Cooking: 1 hour, 30 minutes
Ingredients:
4 whole artichokes, cleaned and quartered
(leave stem on for presentation)
1 cup olive oil, reserving 1½ tablespoons
2 quarts fennel broth (see recipe below)
1 pinch saffron, toasted
1 shallot, julienned
2 garlic cloves, sliced very thin
1 whole fennel, julienned
(reserve top part for stock)
8 organic grape tomatoes or
cherry tomatoes
Kosher salt to taste
Freshly ground black pepper to taste
Garnish:
Zest of 1 lemon
Fresh parsley leaves
Method:
Poach the artichokes as follows. In a small
sauce pot, over medium heat, place the
artichoke quarters in the olive oil and
poach for about 15 to 20 minutes or until
the artichokes are tender. Keep warm.
In a medium soup pot, bring the fennel
broth to warm, add the toasted saffron,
and simmer for 30 to 45 minutes, allowing
the saffron to release all its flavors.
Meanwhile, in a separate soup pot, heat 1
tablespoon of olive oil over medium heat.
Sweat the shallot and garlic for a few
minutes, stirring occasionally to make sure
the shallot and garlic don’t burn. Add the
julienned fennel and cook for a few more
minutes. Pour the saffron broth into the
mixture and cook for 15 more minutes.
In a small sauté pan, heat ½ tablespoon of
oil over high heat and sauté the tomatoes
for a few seconds or until their skins start
to blister. Add to the soup and simmer for
five minutes. Season with salt and pepper.
To serve, ladle the soup into medium bowls
and top with artichoke quarters crisscross.
Sprinkle with lemon zest and garnish with
fresh parsley leaves. Serve at once.
Fennel Broth
Yield: about 3 quarts
Ingredients:
2 fennel bulbs with tops, roughly chopped
1 tablespoon fennel seeds
2 bay leaves
4 parsley stems
4 quarts cold water
Method:
Combine all ingredients with 4 quarts of
water in a large stockpot. Bring to a boil
and simmer for 45 minutes. Strain and
reduce to about 3 quarts. Chill and use
according to recipe. The broth can keep
for up to five days.
Coriander and Rosemary-Scented Lamb Rack with Brown Lentil Salad
Serves 4 to 6
Lamb is frequently used in Moroccan cuisine and throughout the Mediterranean
region. The combination of fresh rosemary
and ground coriander elevates the flavor
of the lamb chops, which are perfectly
matched with a light lentil salad.
Preparation: 25 minutes + 2 hours
to marinate
Cooking: 15 minutes
Ingredients for the lamb:
2 pieces rack of lamb
( 7 to 8 ribs each, Frenched)
5 garlic cloves, sliced
1 tablespoon ground cumin
3 tablespoons ground coriander
4 sprigs fresh rosemary
2 tablespoons olive oil
Kosher salt to taste
Freshly ground black pepper to taste
Ingredients for the lentil salad:
1 tablespoon olive oil
1 shallot, finely chopped
1 tomato, peeled, seeded,
and finely chopped
2 cups cooked brown lentils
½ teaspoon ground cumin
½ teaspoon paprika
2 tablespoons flat-leaf parsley, chopped
Kosher salt to taste
Freshly ground black pepper to taste
Garnish:
Fresh rosemary sprigs
Method:
Trim any excess fat from the lamb racks
and French cut down between the bones of
each rack of lamb to create chops (about
four double lamb chops from each rack). In
a medium bowl, combine the lamb chops,
garlic, 1 tablespoon of cumin, coriander,
rosemary, and 2 tablespoons of olive oil,
and toss gently. Cover and marinate for
two to three hours.
For lentil salad, heat 1 tablespoon of olive
oil in a medium pan, and sauté the shallot
until translucent. Add tomato, cooked
lentils, ½ teaspoon of cumin, and paprika,
and cook for five to 10 minutes. Add parsley,
season with salt and pepper, remove from
heat, and set aside.
Preheat oven to 375°F. Remove the lamb
chops from the marinade and season with
salt and pepper. Place the lamb chops in
a hot sauté pan and sear over medium-high heat for three to five minutes. Roast
in the oven for 10 minutes or until cooked
medium rare.
To serve, spoon a large amount of lentil
salad on a plate. Place two double lamb
chops on top and garnish with fresh
rosemary. Serve hot.
