Moroccan Cooking with Grandma Lalouf

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Grandma Lalouf's Eggplant Dip Recipe
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Cook eggplant in oil for 10 minutes then remove. Cook tomato for about 10 minutes. Add eggplant, garlic, chili oil and salt to cooked tomato. Simmer for 1 hour uncovered.
  2. This dip not only can be served with pita chips, vegetable cridite, but even spread on bread for a different sandwich!
  3. Cooking option 2: leave out the tomato and add lemon juice (to taste) and cumin (1 tsp)
  4. Enjoy!

:: Pretzel Balls & Bacon Jam ::

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:: Pretzel Balls & Bacon Jam ::
Pretzel Balls Adapated from Paula Deen and Bacon Jam adapted from Martha Stewart
Servings
Ingredients
Bacon Jam
Pretzel Balls
Servings
Ingredients
Bacon Jam
Pretzel Balls
Instructions
Bacon Jam
  1. In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 7 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
  2. Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.
Pretzel Balls
  1. In a large mixing bowl, combine warm water and yeast. When the yeast dissolves/activates, add half of the flour, the butter, salt, and sugar and mix for about 3 minutes. Stir in the remaining flour. Turn dough out onto a floured surface and knead until the dough is no longer sticky. Let the dough rise in a greased, covered bowl until it doubles in size, about 45 to 50 minutes. Punch down the dough and divide into 12 pieces. Roll each piece of dough into 18-inch long ropes. On a greased cookie sheet, shape each rope into a pretzel shape. Let rise again until almost doubled, about 30 minutes.
  2. Preheat oven to 500 degrees F.
  3. In a large non-aluminum dutch oven over high heat, bring 4 cups of water and baking soda to a boil. Using a large spoon, gently lower pretzels into water a few at a time and boil until they float. Return the pretzels the sheet pan and brush with an egg wash then sprinkle with kosher salt. Bake until browned, about 12 minutes.

Baked Stuffed Artichokes

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Baked Stuffed Artichokes
Prep Time 10 minutes
Cook Time 1 hour and 15 minutes
Servings
Prep Time 10 minutes
Cook Time 1 hour and 15 minutes
Servings
Instructions
  1. Preheat oven to 425.
  2. Wash artichokes thoroughly then slice the bottom stem off letting it stand evenly.
  3. Slice 1/4 inch off the top leaves leaving them exposed. Then stretch open the leaves making room for the stuffing.
  4. Combine all ingredients except the lemon then stuff in between each leaf. After you're done stuffing, squeeze a spritz of lemon on top to preserve the color (oops I forgot to do that). Then drizzle olive oil on top of each.
  5. Place the artichokes in a baking dish and fill 1/4 of the way up with boiling water. Cover with foil and bake for 1 hour and 15 minutes.

The Best Latkes

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The Best Latkes
Prep Time 10 minutes
Cook Time 8 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 8 minutes
Servings
Ingredients
Instructions
  1. In a food processor fitted with the blade attachment, blend the garlic, shallots and onion.
  2. Change the blade attachment to the shredder. Peel, wash and shred the potatoes. After, empty the mixture into a kitchen towel and squeeze out all of the liquid. Open the towel, fluff the mixture and squeeze 1 more time. You may have to do this in 2 segments, as there will be a lot of the potato mixture.
  3. Empty the drained potato mixture into a large bowl. Add salt, pepper, flour, eggs, and baking powder and mix by hand.
  4. In a large skillet, pour vegetable oil ¼” from the bottom. Heat to medium and test with a small piece of potato- the mixture should sizzle.
  5. Using a 1 ½ Tablespoon scoop, scoop and drop the mixture into the oil. Flatten them out with a spatula to ensure an even distribution. Cook on each side about 4 minutes depending on the heat level. The bottom should be a nice golden brown color.
  6. Once the latke is done cooking, transfer to a cookie sheet lined with foil and 2 paper towels on top. Sprinkle a little salt on top while it’s still hot. Serve immediately.
  7. You can keep them warm in a 300 degree oven until you serve them.
  8. Freezer friendly: put the latkes in a freezer bag and freeze for up to 3 weeks. Place them on a cookie sheet and into a 350 degree oven for 15-20 minutes to re-crisp.
Recipe Notes

I have 2 major tips that will make a world of a difference:

  1. Squeeze out the shredded potato onion mixture 2 times in a towel.
  2. After scooping the mixture and dropping it into the oil, gently flatten with a spatula.