Hodra Mechwya (Morocco)

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HODRA MECHWYA (GRILLED VEGETABLE KABOBS WITH CHARMOULA MARINADE)

 

The versatile charmoula serves as a sauce and a marinade in a wide variety

of Moroccan dishes. Although traditionally used with seafood, it is also

mixed with puréed tomatoes to create a delicious sauce for green beans, fava

beans, or carrots. In this dish, it imparts a wonderful flavor to fresh

vegetables. Serving little saucers of ground cumin on the side is the

tradition in Morocco.

 

CHARMOULA

½ cup olive oil

1 tablespoon ground cumin

2 tablespoons fresh lemon juice

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 tablespoon sweet paprika

½ teaspoon ground ginger

½ teaspoon dried marjoram

12 fresh cilantro sprigs, minced

 

KABOBS

1 small head cauliflower, separated into florets

2 zucchini, cut into 1-inch chunks

1 eggplant, peeled and cut into 1-inch chunks

1 red bell pepper, seeded, deribbed, and cut into 1-inch pieces

2 small fennel bulbs, quartered

12 pearl onions, peeled

ground cumin for serving

 

To make the charmoula: In a small bowl, combine all the ingredients and mix

until well blended. Set aside.

Blanch the cauliflower in boiling water for 5 minutes. Drain and place in a

large bowl, along with the zucchini, eggplant, bell pepper, fennel, and

onions. Add the marinade and mix gently. Cover and refrigerate for 30

minutes or up to 4 hours, stirring occasionally.

Prepare a charcoal fire or preheat the broiler. Thread the marinated

vegetables on metal skewers, reserving the marinade for basting. Grill or

broil the vegetables, rotating the skewers carefully and basting the

vegetables several times until lightly and evenly browned, 8 to 10 minutes.

Serve hot, with cumin on the side.

 

Serves 4.

 

country : Morocco

course : side dish

 

source : North Africa : The Vegetarian Table / Kitty Morse

 

 

 

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