MOROCCAN HERB JAM
Paula Wolfert's first and still-influential book, "Couscous and Other Good Food From Morocco," published in 1973, influenced a generation of cooks yearning to expand its horizons. This fascinating recipe for a mixture of long-cooked greens, which she learned while living in Morocco, appeared in her 2003 book, "The Slow Mediterranean Kitchen: Recipes for the Passionate Cook". The acclaimed chef Russell Moore of Camino restaurant in Oakland, Calif., a great fan of Ms. Wolfert and this recipe, has now adapted it and incorporated herb jam into his menu on a daily basis. Among its virtues: It tastes wonderful and lasts for a week or more in the refrigerator; it is great when spread on toasted bread or stirred into a soup; and it uses greens, like the outer leaves of lettuce, that would otherwise be wasted.
Provided by David Tanis
Time 1h
Yield About 4 cups
Number Of Ingredients 10
Steps:
- Put the greens and herbs and garlic cloves all together in a large steamer set over medium-high heat, and steam until tender, 15 to 20 minutes. (If you don't have a steamer, use a large, deep skillet with a lid. Put 2 inches of water in bottom of pan, add greens, cover and cook at a brisk simmer.)
- Set the garlic aside. Drain greens, let cool and squeeze out moisture; pick out the tougher herb stems if necessary. Put greens and herbs on a cutting board and chop very finely with a large knife.
- Put 4 tablespoons olive oil in a wide skillet over medium-high heat. Add the chiles and let them sizzle without browning (or use a pinch of crushed red pepper), then add the chopped greens, a pinch of salt and half the cumin seeds. The flavor is concentrated by cooking most of the moisture out of the greens; this will take about 10 to 15 minutes. (Stir the herb jam mixture often as the water evaporates; it will want to stick.)
- Turn the heat off but leave the mixture in the pan. Peel the steamed garlic and mash it into the pan along with the olives. Mix everything and taste; add salt as needed, a good splash of olive oil, the pimentón and more cumin to taste. The herb jam should be highly seasoned. Add more chile if it isn't spicy enough. Just before serving, add a squeeze of lemon. Spread on toasted pita or flatbread if desired. The herb jam can be stored in the refrigerator, tightly covered, for about 5 days.
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cbn martins
[email protected]This is the best Moroccan herb jam recipe I've ever tried. It's so easy to make and the flavor is amazing.
emeka Anachusi
[email protected]This jam is a great way to add a touch of Moroccan flair to your next meal.
Araji Parker
[email protected]This jam is a great way to preserve your favorite fruits. It's a delicious way to enjoy them all year long.
Muyomba johnmary don
[email protected]This jam is a great way to add a touch of sweetness to your favorite savory dishes. I love it on grilled meats, roasted vegetables, and even in stir-fries.
Kat Cartsay
[email protected]This jam is a great way to use up ripe fruit. I love to make it with peaches, apricots, and plums.
Christina piaskowski
[email protected]This jam is a great way to add a little something extra to your favorite dishes. I love it on toast, crackers, and even ice cream.
Nasai Mupangani
[email protected]I've been making this jam for years, and it's always a hit. It's the perfect balance of sweet, savory, and herbal flavors.
Md Mahinbd
[email protected]This jam is a great gift for friends and family. It's unique, delicious, and easy to make. I always get rave reviews when I give it as a gift.
Ireen Emmanuel
[email protected]I love the way this jam looks on a cheese plate. It's so colorful and vibrant, and it really adds a touch of elegance to any gathering.
White Sherif
[email protected]This jam is a bit time-consuming to make, but it's definitely worth the effort. The flavor is incredible, and it's a great way to impress your friends and family.
Falah Shwan
[email protected]I'm not usually a fan of sweet jams, but this one is different. The herbs and spices give it a really unique flavor that I love.
Omsri Sinhala Tech
[email protected]This jam is a great way to use up leftover herbs. I always have a bunch of fresh herbs in my fridge, and this is a great way to use them up before they go bad.
Urooj fatima Urooj fatima
[email protected]I love the way this jam pairs with grilled meats. It adds a delicious sweetness and herbiness that really enhances the flavor of the meat.
Ahmed Sharif
[email protected]This is the best jam I've ever tasted. It's so flavorful and unique, and it's the perfect addition to any meal.
Alecia Brimer
[email protected]I've never been a fan of jam, but this one has changed my mind. The combination of sweet and savory flavors is perfect, and it's the perfect addition to a cheese plate.
Man Bc
[email protected]This jam is a labor of love, but it's definitely worth it. The end result is a delicious and versatile condiment that can be enjoyed in many different ways.
Malik Shahid
[email protected]I made this jam for a party last weekend, and it was a huge hit! Everyone loved the unique flavor, and I had to make a second batch the next day.
RAFSAN PC
[email protected]This is one of my favorite recipes for homemade jam. It's so easy to make, and the results are always delicious. I love the way the herbs and spices complement the sweetness of the fruit.
Omar Thomas
[email protected]I love the versatility of this jam. I've used it on everything from sandwiches to roasted vegetables, and it always adds a delicious touch.
Mohammad Limon
[email protected]This jam is a delightful blend of sweet and savory flavors, with a perfect balance of herbs and spices. It's the perfect accompaniment to grilled meats, cheeses, or crackers.