Explore Maakouda and Chermoula: Moroccan Patties Recipe

Maakouda is a popular Moroccan street food and appetizer that consists of spiced mashed potato patties, often deep-fried until golden and crispy. These flavorful potato patties are enjoyed on their own, in sandwiches, or as a side dish. Here’s a simple recipe to recreate this Moroccan favorite at home.

Ingredients:

For the Potato Patties:

• 4 large potatoes, peeled and cut into chunks
• 1 onion, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Vegetable oil for frying

For Coating (Optional):

• 2 eggs, beaten
• Bread crumbs

Instructions:

Prepare the Potato Patties:

1. Boil Potatoes: Place the potato chunks in a pot of salted water. Bring to a boil and simmer until the potatoes are tender. Drain and mash them in a large bowl.
2. Combine Ingredients: To the mashed potatoes, add chopped onion, parsley, cilantro, minced garlic, ground cumin, ground coriander, paprika, salt, and pepper. Mix well to combine all the ingredients.
3. Shape the Patties: Take portions of the mixture and shape them into round or oval patties. You can make them as large or small as you prefer.

Fry the Potato Patties:

4. Heat Vegetable Oil: In a frying pan or skillet, heat enough vegetable oil for shallow frying or deep-frying over medium-high heat.
5. Coat with Eggs and Bread Crumbs (Optional): If desired, dip each potato patty into beaten eggs and then coat it with bread crumbs. This step adds an extra layer of crispiness.
6. Fry Until Golden Brown: Carefully place the coated or uncoated patties into the hot oil. Fry until they are golden brown on both sides, ensuring they are cooked through.
7. Drain Excess Oil: Remove the fried potato patties and place them on a plate lined with paper towels to absorb any excess oil.

Serve and Enjoy:

8. Serve Warm: Maakouda is best served warm. Arrange the potato patties on a serving platter.
9. Garnish (Optional): Garnish with additional fresh herbs and serve with your favorite dipping sauce, such as harissa or tzatziki.
10. Enjoy the Moroccan Flavors: Dive into the delicious flavors and textures of these Moroccan potato patties. They can be enjoyed as a snack, appetizer, or even in sandwiches.

Conclusion:

Maakouda showcases the simplicity and deliciousness of Moroccan street food. With a perfect balance of spices and a crispy exterior, these potato patties are a delightful addition to your culinary repertoire. Whether served at gatherings or enjoyed as a quick snack, Maakouda captures the essence of Moroccan flavors.

Chermoula: Moroccan Herb and Spice Marinade

Chermoula is a versatile and flavorful Moroccan marinade that’s widely used in North African cuisine. It’s known for its vibrant green color and robust combination of herbs and spices. Chermoula is commonly used to marinate fish, seafood, and meats before grilling or roasting. Here’s a simple recipe to make this delicious and aromatic Moroccan condiment.

Ingredients:

• 1 cup fresh cilantro, chopped
• 1 cup fresh parsley, chopped
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• Juice of 1 lemon
• Zest of 1 lemon
• 1/4 cup white wine vinegar or red wine vinegar
• 1/2 cup olive oil
• Salt and black pepper to taste

Instructions:

1. Prepare Fresh Herbs: Wash and chop the fresh cilantro and parsley. You can use both leaves and tender stems.
2. Combine Ingredients: In a food processor or blender, combine the chopped cilantro, chopped parsley, minced garlic, ground cumin, ground coriander, sweet paprika, cayenne pepper, ground turmeric, ground cinnamon, ground ginger, lemon juice, lemon zest, and vinegar.
3. Blend: Pulse the ingredients in the food processor until you achieve a coarse paste.
4. Add Olive Oil: With the food processor running, gradually pour in the olive oil until the mixture forms a smooth and well-blended marinade.
5. Season: Season the chermoula with salt and black pepper to taste. Adjust the level of cayenne pepper if you prefer more or less heat.
6. Store or Use Immediately: You can use the chermoula immediately as a marinade, or transfer it to a jar with a tight-fitting lid and store it in the refrigerator for up to a week.

Using Chermoula:

• Marinade: Coat fish, seafood, chicken, or lamb with chermoula and let it marinate for at least 30 minutes before grilling, baking, or roasting.
• Grilling: Brush chermoula onto vegetables or meats while grilling for added flavor.
• Dressing: Mix chermoula with yogurt or mayonnaise to create a flavorful dressing for salads or sandwiches.
• Dipping Sauce: Serve chermoula as a dipping sauce for bread or grilled vegetables.

Conclusion:

Chermoula is a key ingredient in Moroccan and North African cuisine, adding depth and vibrancy to a variety of dishes. With its bold flavors and aromatic profile, this versatile marinade enhances the taste of grilled or roasted meats and vegetables, offering a delightful taste of Moroccan culinary tradition.

Read also Discover the Savoring Chicken Tagine – A well known Moroccan Dish

Discover the Savoring Chicken Tagine – A well known Moroccan Dish