Basic Moroccan M'qualli Recipe for Sweet Dishes
How to make a basic sweet Moroccan M'qualli for dishes that will be paired with with sweet toppings or stewed fruits. It uses a set of aromatics based on a precise codification.Your choice of chicken, lamb or beef will define your cookery time.
- 3.3 lbs large pieces of lamb, calf or beef meat on the bone or chicken cut into 6 pieces
- 1/4 cup olive and vegetable oil, (mixed 50/50)
- 1 medium-size yellow or Spanish onion, (finely chopped)
- 1 tsp smen
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1 pinch saffron threads
- 3/4 tsp salt (or to taste)
- 1/2 tsp ground white and black pepper
- 1 clove of garlic, (grated or chopped (optional))
- 1 cinnamon stick
- 1/2 tsp ground turmeric
- 1/2 tsp salt (to taste, beware this is not meant to be a salty dish)
- 1 tsp ground ginger
- 1 small bouquet of of coriander (cilantro), (optional)
- 1 tbsp clear honey (or sugar)
- 1/2 tsp ground cinnamon
- 1 tsp Ras el Hanout
- Make the chicken or meat marinade: In a small glass, top the saffron threads with 1/4 cup of hot water and set aside for about 10 minutes. Stir in salt, turmeric, ginger pepper and smen.
- Transfer the marinade to a large bowl and add the meat or chicken. Coat each piece with the marinade, cover and leave for a minimum of 1 hour or overnight.
- Transfer the meat and marinade liquid to a tagine or deep pot with a heavy bottom. Add the chopped onion and 1/4 cup of water.
- Bring to a simmer for 10 to 15 minutes over medium heat while turning the meat a few times. You may cover the pot during this step and uncover it to stir.
- When the water seems to have mostly evaporated and the meat has browned on all sides, add the rest of the ingredients except for the honey.
- If cooking meat, add enough water to fully cover the ingredients.. If cooking chicken, add only enough water to cover 2/3 of the ingredients.
- Cover and let simmer until the meat or chicken is cooked through and has become tender to the touch. The liquid should have greatly reduced by now. Add the honey and stir.
- The red meat might require more water as it cooks, especially if you are not using a pressure cooker, so check liquids regularly. Top up the water if needed in order to avoid burning or a sticky bottom.
- If the meat or chicken has cooked and you are left with a good amount of sauce, remove it and cover while you reduce the sauce (marqa). Return the meat or chicken to the pot too reheat just before serving.
- In the case of sweet toppings cooked on the side, plate the meat or chicken first on the serving dish (leave in a tagine if that was your cooking vessel) and cover with the thick sauce. Finish by garnishing with the caramelized fruits or any topping you have in the recipe. You might also sprinkle the dish with toasted sesame seeds or crushed fried or baked almonds.
- Always serve warm or hot.
Stir in salt, turmeric, ginger pepper and smen. Transfer the marinade to a large bowl and add the meat or chicken.
Coat each piece with the marinade, cover and leave for a minimum of 1 hour or overnight. Transfer the meat and marinade liquid to a tagine or deep pot with a heavy bottom. Bring to a simmer for 10 to 15 minutes over medium heat while turning the meat a few times.
You may cover the pot during this step and uncover it to stir. When the water seems to have mostly evaporated and the meat has browned on all sides, add the rest of the ingredients except for the honey.
If cookery meat, add enough water to fully cover the ingredients.. If preparation chicken, add only enough water to cover 2/3 of the elements.
Cover and let simmer until the meat or chicken is cooked through and has become tender to the touch. The liquid should have greatly reduced by now. The red meat might require more water as it cooks, especially if you are not using a pressure cooker, so check liquids regularly.
Top up the water if needed in order to avoid burning or a sticky bottom. If the meat or chicken has cooked and you are left with a good amount of sauce, remove it and cover while you reduce the sauce (marqa).
Return the meat or chicken to the pot too reheat just before serving. In the case of sweet toppings cooked on the side, plate the meat or chicken first on the serving dish (leave in a tagine if that was your preparation vessel) and cover with the thick sauce.
Finish by garnishing with the caramelized fruits or any topping you have in the method. You might as well sprinkle the dish with toasted sesame seeds or crushed fried or baked almonds.