MOROCCAN CHEF ISSAM RHACHI

Seafood Pastilla

Preparation:

Ramadan Iftar Food Moroccan Chef Issam Rhachi

Spinach and cottage cheese briouates

By: Rida Khan (Aviation Author)

Glazed Carrot Chourba with citrus fruits

Ingredients:

500g of spinach in bundle

500g of cottage cheese

750g of pastilla leaves

Preparation:

150g hazelnut butter

1 nutmeg

Salt and black pepper from the mill

Sauté the coarsely chopped spinach in olive oil in a frying pan over high heat. Add the white cheese, ground nutmeg, then the hazelnut butter, salt and pepper. Cut the pastilla sheets in two, brush with oil. Take a tablespoon of stuffing and put it at the beginning of the pastilla sheet. Fold the sheet in two. Fold over to the right and then to the left to form a triangle and so on to the end. Glue the end of the sheet that remains at the end with flour (mixed with water). Put the triangles in an oven dish and you brush with oil. Put them in a preheated oven at 180°c until they become golden brown. Or fry them in a hot oil bath Serve them hot

Ingredients:

250 gr of Carrots

1,5 pc of Oranges

Preparation:

15 gr Cinnamon powder

4 dumplings of carrot orange sorbet

Poach or steam the carrots. Mix the cold carrots with orange juice and cinnamon powder. Cut the rest of the poached carrots into small cubes, peel the oranges, crushed almonds. In a bowl, arrange the orange and carrot tartar. Arrange the scoop of ice cream, cinnamon tuile. Pour the soup well iced in the table.

Due to the fact that people fast throughout the entire month of Ramadan, the meals are regarded as nutritious and healthy. Dates, fruits, fried snacks, dairy products, desserts, bread, water, juices, sherbet, and other items are the main ingredients of iftar food. Following Asr prayer, people visit a variety of eateries and food stores to purchase bread and snacks for the iftar. The iftar table is set up with both homemade and market-brought food at home. Iftar trays are intended for sharing with neighbors and friends, whereas iftar boxes are intended for giving to the less fortunate. Small children eagerly anticipate and observe the iftar food set out on the table. It’s a time when everyone gathers to enjoy the iftar while dining together. The world is one, but it is geographically divided into regions with various cultures and cuisines. There are many different types of food in each country, some of which are served as traditional iconic foods, such as in: Saudi Arabia : ZamZam water/ Dates / Soups / Sambusa / Salads/ Foul with Tamees bread / Al-Shreik bread Yoghurt mixed with duqqa powder/ Beef Machboos/ Sobia drink Vimto drink / Laban , Morocco : Harira Singapore : Kue lapis which is a layered steamed cake, Jordan Mansaf, Turkey : Pidesi flatbread, India : Pakoras Samosas/ Nukti khare/ Papad/ Haleem, UAE : Harees Thareed, Egypt : Qatayef Somalia Nafaqo , Nigeria : Moi Moi, Spain : Gambas Al Ajillo , Armenia : Dolma, Philippines : Arroz Caldo, Africa : Jollof rzice Bangladesh : Seekh Kebabs / Shahi Jilapi, Malaysia : Ayam masak merah Nasi Lemak, Pakistan : Fruit Chaat Kebabs, Brunei Darussalam Boiled crab, Indonesia : Kolak, Iran : Fesenjan Koofteh, Sudan : Taameya known as falafel / Sudanese Asida , Japan : A healthy broth containing udon noodles, napa cabbage, negi, tofu, thinly sliced beef and another dish is Chicken katsu curry , Palestine : Shorbat Adas Furthermore, many cultures enjoy their postiftar cups of tea or coffee. Saudi Arabian coffee is a popular beverage in Saudi Arabia. I had the chance to interview Chef Issam Rhachi about Ramadan food, and he shared his opinions as well as some simple iftar recipes. Moroccan Chef Issam Rhachi (Instagram A/c: issamrhachi ) made an instant decision to pursue a career in cooking. His career and life have been filled with success. He started his cooking adventure with the luxury Meridien hotel chain as Demi Chef de partie. In 2012, Chef Issam Rhachi made it to the top 10 Best Chefs in Morocco, Bocuse d’Or Morocco. He won the 1st prize of revisited Moroccan cuisine in Crémai. During his career, he took part in different cuisine exchanges in France. He received a gold medal with Team Morocco in Dubai Hospitality World Cup and he continued to prove his professionalism while participating in international festivals. In 2017, he earned the title of ‘Grand Chef de Demain’ awarded to him by the international guide Gault-Millau, he got a silver medal in Trophée Passion in Paris. Ramadan food is renowned for its incredible variety and flavor, which we enjoy during this month, and Chef Issam claims that the Ftour table is famous for its array of unique and savory dishes made specifically for this holy month. Ramadan food must be balanced because it goes beyond simply preparing traditional dishes. Consuming nutrient-rich food is also essential.

Ingredients:

Pink shrimps

Squid

White fish

Vermicelli

In a frying pan, put the butter and brown the squids and shrimps Reserve them In another frying pan, brown the small dices of fish

Reserve them Preparation of the chermoula

Brown in olive oil, chopped garlic, spices, lemon juice and harissa. Add the parsley, chopped coriander Soak the vermicelli in hot water for 8 minutes, drain and cut it Poach the spinach, drain it and cut it up. Mix the spinach with a light béchamel sauce and a little bisque. In a large bowl, carefully mix the seafood, vermicelli and chermoula. In another bowl, mix the white fish and chermoula, lemon juice and salt. Correct the seasonings. Prepare the hazelnut butter, the eggs in a buttered round mould, spread the sheet of pastilla, hazelnut butter, white fish stuffing, spinach and finish with the seafood stuffing, vermicelli. Fold over the edges, coat with butter and beaten egg. Bake at 180°c, remove from oven when golden brown RHACHI Serve with the aioli and lemon sauce.

Zaalouk and Cheese Cigars

leaves

Ingredients:

250 gr of eggplant

Beef dama

100 g of white cheese

Paprika

Cumin

Olive oil

Pepper

3 cloves of garlic

Dried pepper

Preparation: Prepare the Eggplant Zaalouk. In a salad bowl, add two thirds of the white cheese and one third of eggplant zaalouk, beef dama Season with salt, pepper, Espelette pepper

Add chopped coriander

Make cigars with this stuffing, fry them