HAMC Parents Take Moroccan Cooking Cues

Our Parent Association Cooking Class recently undertook Moroccan cuisine, thanks to our very own Head of School Moshe Vaknin and Moroccan dishes that were passed down from his mother. The class made challah for Shabbat, muffaletta with honey (a lightly fried dough with honey that traditionally is eaten after Passover), roasted eggplant with homemade tehina, beets with garlic and cumin, and spicy fish, which traditionally is eaten on Friday night.

The scent of Moroccan spices and the unique sounds of Moroccan music flowed throughout the school.

Moshe, who donned special clothing for the evening, also made sweet treats of peanut butter cookies and macaroons -- also traditional to his culture. The meal was paired with tea and nana (mint), and everyone enjoyed the feast.




Moshe’s Spicy Fish Recipe


Ingredients
Skinless Salmon, cut into 2-inch pieces
5 Roma tomatoes
2 red peppers
1-2 jalapeno peppers
1/2 cup vegetable oil
1/2 cup water
1 Tbls cumin
1-2 Tbls paprika
3 Tbls Osem vegetable soup mix
half a head of garlic (Moshe uses a whole head!)
juice of one lemon

1. Place the salmon in the bottom of the skillet and pour the juice of one lemon over the fish.
2. Chop the Roma tomatoes, red peppers, and jalapenos and sprinkle over the fish. Then, sprinkle the sliced garlic on the fish.
3. Pour the vegetable oil over the fish and put the pan on the stove on medium-high heat.
4. Add 1/2 cup cold water, just enough to cover the fish.
5. Cook until it boils and then turn it down to a simmer -- do NOT cover the fish!
6. As it starts to bubble, add the cumin, paprika, and Osem vegetable mix.
7. Let simmer on low for an hour, and add more water if needed. 

Muffaletta


Ingredients
3 3/4 cups flour
1 1/2 cups warm (not boiling) water
Pinch salt
Vegetable (not olive) oil, as needed.

1. Place the flour and salt in a bowl, and scoop out a "well" in the middle and add the water there.
2. Mix, adding a little extra water if dough seems too dry. Mix together until a light and elastic dough is formed.
3. Divide the dough into 15 to 20 small balls, cover with a dish towel, and let stand for 30 minutes on a flat, well-oiled surface.
4. Oil hands, and on an oiled surface, roll the dough into thin circles.
5. Spread a small amount of oil in a frying pan and cook muffaletta on medium heat.
6. Cook both sides. (Note: Pan doesn't need to be re-greased before cooking the rest.)
7. Place on a plate and cover with a dish towel to keep them warm.
8. Serve warm with honey.

Makes 15 to 20 muffalettas, and they can be frozen and reheated in the microwave.

B'tayavon! (Bon Appetite!)