Spiced Tomato Dipping Sauce Moroccan Style Food

MOROCCAN KOFTE WITH SPICY TOMATO SAUCE

Steps:

• Soak eight wooden skewers in water for 20 minutes, to stop them burning.
• Using your hands, mix the meat in a bowl with the onion, coriander, mint and plenty of seasoning. Shape into 8 sausages, about 10cm long, then thread a bamboo skewer through the centre of each.
• To make the sauce, heat the oil in a pan, add the garlic and briefly fry. Add tomatoes, harissa, sugar and seasoning. Simmer, uncovered, for 15-20 mins until sauce has thickened.
• Grill the kofte for 6-8 mins, turning until they are nicely browned (be careful not to burn the skewers). Spoon the sauce over a warm platter, drizzle over the yogurt and put the kofte on top. Scatter with pine nuts and serve with pittas or couscous (recipe, below).

MOROCCAN SPICED PIE

Steps:

• First, make the harissa yoghurt sauce. Mix the yoghurt and the milk together to make a thin sauce. Stir in the mint and cilantro and season to taste with salt and pepper. Lightly stir in the harissa paste, and set the sauce aside.
• Preheat oven to 200°C (390°F).
• Heat a small skillet over medium heat and dry-roast the coriander and cumin seeds, taking care not to burn them. Grind them coarsely with a mortar and pestle or an electric spice grinder, then transfer to a small bowl. Mix in the paprika, cinnamon, 1/2 teaspoon salt and 4 tablespoons of the olive oil.
• Place the winter squash in a roasting tin, then pour over the spiced oil and toss well to ensure each piece of squash is coated with the oil. Roast for 20 minutes in the pre-heated oven, then set aside.
• Meanwhile, heat 2 tablespoons of the olive oil in a skillet, then add the shallots and cook, stirring, until they start to brown. Stir in the chopped ginger and 3 1/2 oz each of the almonds and pistachios, reserving the remainder. When the nuts are golden brown, add the craisins, 2 tablespoons of honey, and the spinach. When the spinach wilts, remove the skillet from the heat and stir in the roasted winter squash. Set aside.
• Process the chickpeas, garlic, cumin, the remaining oil, lemon juice, 2 tablespoons of water, and salt and pepper to taste, in a processor or with a stick blender. Stir in the chopped cilantro.
• Melt the butter in a small pan. Place a loose-bottomed 11 inch quiche tin on a baking sheet and brush with some butter. Keeping the phyllo covered with a damp cloth so it doesn't dry out, lay one sheet over half of the tin so that it hangs over the edge by about 4 inches. Lay another sheet on the other side, so it overlaps the first in the centre and hangs over the opposite edge. Brush with butter. Lay two more phyllo sheets in the opposite direction in the same way and brush with more butter. Build up two more layers in this way, so there is a total of eight sheets of phyllo.
• Pile half the squash mixture in the centre of the pastry. Cover with the chickpea mixture, then top with the rest of the squash mixture.
• One at a time, bring the edge of each phyllo sheet up to the centre to cover the filling, creating voluptuous folds as you go. Brush carefully with more butter.
• Bake the pie for 30-35 minutes, until crisp and golden. Cover loosely with foil if browning, too quickly, near the end of cooking time.
• Just before the pie is ready, reheat any remaining butter, in the pan, add the remainder of the nuts and saute until golden. Spoon in the remainder of the honey and, when it melts, remove from heat and pour over the pie.
• Serve with harissa yoghurt sauce and lemon wedges, and a large tossed green salad.

SPICED TOMATO SAUCE

Steps:

• Cook onion, garlic, ginger, and spices in oil in a 1- to 2-quart heavy saucepan over moderately low heat, stirring, until onion is softened, about 4 minutes. Stir in vinegar and simmer over moderately low heat 1 minute. Add tomatoes (with juice) and brown sugar, then increase heat to moderate and simmer, stirring occasionally, until slightly thickened, about 30 minutes. Cool slightly, about 5 minutes.
• Purée sauce in a blender until smooth (use caution when blending hot liquids). Serve at room temperature.

SPICED TOMATO DIPPING SAUCE - MOROCCAN STYLE

Steps:

• Saute onion, garlic, ginger and spices in olive oil in large saucepan over moderately low heat.
• Stir frequently until onion is softened, about 4 minutes.
• Stir in vinegar and simmer over moderately low heat about 1 minute.
• Add tomatoes with juice and brown sugar.
• Increase heat slighly and simmer, stirring occasionally until slightly thickened, about 30 minutes.
• Cool slightly.
• Puree sauce in blender or food processor until smooth.
• Be careful when blending hot liquids.
• Serve at room temp or slightly warmer.