Monday, January 09, 2012
I improvised a filling made from butter beans, parsley, onions, garlic, mint, and spices. It was spicier than Danny's typical dinner, but he ate it happily enough, asking for seconds and (gasp) thirds. He never does that.
The original recipe is HERE. As the post is so detailed, I won't bother to reprint the ingredients and technique for the dough, but will instead give you an idea of what I did for the filling. I will note that the dough handled beautifully. This dish will be in regular rotation at our house. If you haven't been reading Moroccan Cuisine Marocaine, you should probably set aside some time to do so as you won't be able to stop clicking through the archives marveling at the incredible dishes. The breads! Oh, the breads! Really, go have a look and bookmark the URL because you know you'll want to make practically everything there.
For the filling I used:
(about) 3 tablespoons olive oil
1 sweet onion, chopped
2 large cloves garlic, chopped
1 cup chopped parsley
1 cup chopped coriander
2 tablespoons chopped, preserved lemon
4 tablespoons paprika
1 tablespoon ground cumin
1 teaspoon dried red pepper flakes
1 small tin butter beans, drained
4 dried apricots, chopped
1/4 cup raisins
In a large pan, heat the oil. Add everything except the parsley, butter beans, and coriander. When onions have softened, add remaining ingredients. Mix well and cook a few minutes until the herbs wilt. Remove from heat and cool before using to fill dough.