Best 5 Fassuliah Kdra Beans With Saffron Morocco North Africa Recipes

FASSULIAH K'DRA -- BEANS WITH SAFFRON (MOROCCO - NORTH AFRICA)

Steps:

• Drain the beans & rinse well, then place them in a large saucepan.
• Add the 1 generous pinch of saffron threads (crushed) & 1 1/2 quarts water, then bring to a boil over medium-high heat.
• Add butter, then reduce heat to low & simmer, covered, for 30 minutes.
• Stir in the onions, parsley & pepper & cook for another 30 minutes or until beans are tender. Stir occasionally to make sure beans are not sticking.
• Just before beans are ready, add salt to taste.
• If sauce is too thick, add a little water, but if it's too thin, increase the heat to high & boil until thickened, stirring regularly so that the beans don't stick.
• Taste & adjust the seasoning, if necessary.
• Serve hot, warm or at room temperature.

WHITE BEANS AND SAFFRON

Steps:

• Drain soaked beans. Place in a large pot with fresh water, bring to a boil, and reduce heat. Simmer for 1 1/2 to 2 hours with bay leaves. Add 1 teaspoon salt after simmering for 1 hour. In a saute pan over medium heat, heat olive oil. Add onions and saute until translucent. Add garlic and cook for 1 minute. Add parsley and saffron, allow to cook for 1 minute more, and remove from heat. Drain the cooked beans of excess water. Return the beans to the pot and add cooked onion mixture. Combine and reheat. Check seasoning and serve.;

NORTH AFRICAN BEAN STEW WITH BARLEY AND WINTER SQUASH

Steps:

• In a large pot over medium heat, heat oil and cook leeks until they begin to brown, 10 to 12 minutes.
• Finely chop cilantro stems. Stir into pot, along with diced fennel and garlic. Cook for 2 minutes. Stir in baharat, cinnamon and tomato paste, and cook until paste begins to caramelize, about 2 minutes.
• Stir in broth, 3 cups water, the barley and the salt. Bring to a gentle boil, stir in saffron, if using, and reduce heat to medium. Simmer uncovered for 40 minutes. Stir in beans, squash, turnip and lentils; cook until barley is tender, about another 20 to 30 minutes. Taste and adjust seasonings, if desired. Remove cinnamon stick.
• Ladle stew into bowls. Spoon a dollop of yogurt on top and drizzle with olive oil. Garnish with cilantro leaves, fennel fronds and Aleppo pepper or paprika.

K'SRA -- MOROCCAN BREAD (MOROCCO -- NORTH AFRICA)

Steps:

• In a small container, blend together the yeast & warm water & let set 5-10 minutes.
• In a shallow mixing bowl, whisk together the flour, salt, anise seeds & sesame seeds, then gradually pour in the yeast water, stirring to combine well, before adding another 1/2 cup of warm water & blending it into the flour mixture.
• Knead for aout 5 minutes, or until the dough is firm & elastic.
• With lightly floured hands, roll dough into a ball, before flattening it into a disk about 6 inches wide & 1 inch thick & placing it on a floured baking sheet. Set aside to rise in a warm place for about 1 1/2 hours or until it has doubled in size.
• Fifteen minutes before the dough is ready, preheat the oven to 400 degrees F.
• Bake bread in the preheated oven 45-50 minutes or until the bread sounds hollow when tapped on the bottom.
• Set the loaf on a wire rack to cool slightly, then serve it warm or at room temperature. {Freezes well].

EGYPTIAN MOUSSAKA (NORTH AFRICA)

Steps:

• Cut eggplant into rings and boil for short time until soft.
• Cut zucchini into rings and fry.
• Cut and fry potatoes.
• Fry onions.
• When onions are slightly brown, add meat.
• Fry until meat is brown. Drain grease.
• Add parsley, spices and meat, tomato paste and 1 cup water.
• Make 2 cups of white sauce (your favorite recipe).
• Layer ingredients in casserole or baking dish infollowing order: potatoes, eggplant, meat mixture, zucchini.
• Pour white sauce over the top.
• Bake at 350 degrees until top is bubbly and.
• browned slightly on top.
• Bake in 9 x 13-inch pan.