Moroccans love their Thé à la Menthe, the typical mint tea that is served to almost every hour in Marrakech. It is sweetened most of the time, but you can also get it unsweetened if you ask for it. Our Riad (little Bed & Breakfast) served complimentary mint tea all day long, so that when we got back from dinner or from a shopping trip through the Souks (the markets), we enjoyed a cup of mint tea while reflecting on the happenings of the day.
The Souks are roughly divided by categories such as shoes, carpets, clothes or spices. Our favorite café was located by the Spices Souks so we loved to sit on the terrace and watch the happenings on the “place des épices” (spices square). Moroccan dishes always contain a mix of different spices, the most prominent being cumin, cardamom, coriander, cinnamon, turmeric and saffron. They also love their rose water, nutmeg and ginger. Lemon, parsley and mint are also wonderful additions of their salads, and chickpeas, vegetables, dates, figs and other dried fruits compliment many dishes. The most prominent dish in Morocco is the “Tajine” a braised vegetable or meat dish that is prepared in the typical “tajine” dish (which looks like a pointy hat).
Of course I wanted to bring you an exciting Tajine recipe today, however, as probably 1% of my readers own a tajine dish, I figured that it may just lead to confusion and despair amongst you readers. So therefore I brought you this exciting Moroccan spiced bliss bowl, which will take you right into the center of the Medina of Marrakech.
The main ingredients in this bowl (if you can even say that) are the roasted vegetables with all of the spices mentioned above. Then we have protein and fiber rich chickpeas, millet, which is rich in calcium, magnesium and B-vitamins, and for freshness the typical “salade moroccaine”, a cucumber tomato salad with lemon juice and mint. The best part is the large dollop of hummus in the middle – which, to be honest is not exactly typical Moroccan, but it’s delicious and full of B-vitamins and vitamin E from the tahini.
Ingredients
- For the bowl:
- two handful of mache or other green leaves
- 300g of cherry tomatoes
- ½ cucumber
- one bunch of fresh mint
- the juice of half a lemon
- a pinch of sea salt
- a pinch of black pepper
- beetroot hummus
- 300g of cooked millet
- For the moroccan spiced roasted vegetables:
- 1 - 2 tablespoons of extra-virgin olive oil
- 1 sweet potato
- 1 beetroot
- 1 fennel
- 1 yellow bell pepper
- 1 red onion
- ½ teaspoon of paprika
- ½ teaspoon of cumin
- ½ teaspoon of coriander
- ½ teaspoon of turmeric
- ½ teaspoon of ginger
- ½ teaspoon of cinnamon
- ½ teaspoon of sea salt
- ½ teaspoon of black pepper
- a pinch of cardamom
- a pinch of cayenne pepper
For the moroccan spiced chickpeas:
- 1 can of chickpeas
- ¼ teaspoon of paprika
- ½ teaspoon of cumin
- ¼ teaspoon of coriander
- ¼ teaspoon of turmeric
- a pinch of cinnamon
- a pinch of sea salt
- a pinch of cayenne pepper
For the orange tahini dressing (optional):
- 2 tablespoons of extra-virgin olive oil
- 2 tablespoons of apple cider vinegar
- the juice of half an orange
- 2 teaspoons of tahini
- a pinch of sea salt
- a pinch of black pepper
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