From Casablanca with love: 3 dishes recipes for an unforgettable holiday feast

Creamy Jerusalem artichoke soup with crispy leek

Gallery

Creamy Jerusalem artichoke soup

(Photo: Courtesy of Chef Haim Dayan, Botanica Hotel and Terrace restaurant, Fattal Hotels)

• 1 kg (2.2 lb) Jerusalem artichokes, peeled and sliced
• 2 potatoes, peeled and diced
• 1 onion, peeled and roughly chopped
• 1 leek, white part only; cut some into rings and the rest into thin strips
• Olive oil
• Thyme
• White wine
• Vegetable stock or water
• Salt to taste
• Pepper to taste
• Nutmeg to taste
• Saffron
• Coconut cream
• Flour and oil for deep-frying

1. Heat the olive oil in a deep pot and gently fry the onion and leek rings for about 5 minutes. Important: The onion should soften without caramelizing.
2. Add the thyme, Jerusalem artichokes and potatoes and continue to fry briefly.
3. Pour in the white wine and cook until the liquid has reduced. Add enough vegetable stock or water to cover the vegetables.
4. Season with salt, pepper and a little nutmeg.
5. Separately, soak the saffron in a small amount of hot water, then add it to the pot.
6. Cook for about 50 minutes, until the vegetables are completely tender. Blend with an immersion blender until smooth and creamy.
7. Add the coconut cream, stir well and adjust the seasoning as needed.

1. Lightly coat the thin leek strips in flour and deep-fry until golden and crisp.
2. Place the crispy leek on top of the soup just before serving.

Casablanca-style beef brain and veal sweetbreads

Casablanca-style beef brain and veal sweetbreads

(Photo: Courtesy of Botanica Hotel)

• 500 g (1.1 lb / 17.6 oz) koshered beef brain, precooked
• 300 g (10.6 oz) veal sweetbreads, cleaned
• 10 garlic cloves
• 3-4 hot green peppers
• 3-4 dried sweet shatta peppers
• 2 cups cooked chickpeas
• 1 large bunch cilantro, chopped
• 1 tsp turmeric
• 2 tbsp paprika
• 2 tbsp homemade harissa, or store-bought
• 1 tbspn cumin
• 1 heaping tsp salt
• 1/2 cup (120 ml) good-quality olive oil
• 1/2 cup (120 ml) sunflower oil
• 2 cups (480 ml) water
• 1 lemon, for juicing

1. Soak the brain in cold water with vinegar and a little salt for about 10 minutes. Carefully clean it, removing the membranes.
2. Cook in boiling water with 1 teaspoon turmeric and lemon, then immediately transfer to ice water to cool.
3. Once chilled, cut into thick slices.

1. Sear the sweetbreads in a skillet or on a grill until browned on the outside. Cut into slices or medium-size pieces.

1. Heat the sunflower oil in a wide pot or tagine and fry the garlic until golden. Add the hot green peppers and dried shatta peppers.
2. Season with turmeric, cumin and salt, then add the chickpeas. Pour in the water and bring to a boil.
3. In a separate bowl, combine the paprika and harissa with the olive oil. Add the mixture to the pot and cook for about 10 minutes, until the sauce comes together.
4. Add the sweetbreads and beef brain, arranging the pieces evenly in the pot. Scatter the cilantro over the top and add the lemon juice.
5. Cover and cook for about 20 minutes. From time to time, gently shake the pot so the pieces become evenly coated in the sauce.

Bee sting mille-feuille

Bee sting mille-feuille

(Photo: Courtesy of Fattal Hotels)

• 1 package good-quality butter puff pastry
• 500 ml (about 2 cups plus 2 tbsp) heavy cream
• 1 cup sugar
• 100 g (3.5 oz) sliced almonds, toasted and caramelized
• 5 tbsp honey
• 100 g (3.5 oz / about 7 tbsp) butter
• 3 tsp powdered sugar
• 1 tbsp vanilla pudding powder
• The dessert can also be made pareve using appropriate dairy-free substitutes. This recipe is for the dairy version.

1. Cut the puff pastry into individual squares or rectangles. Roll each piece out slightly and sprinkle with sugar.
2. Arrange on a baking sheet lined with parchment paper. Place a second baking sheet on top to keep the pastry from rising fully.
3. Bake for 20-25 minutes at 190°C (375°F), until golden, crisp and caramelized.

• 100 g (3.5 oz / about 7 tbsp) butter
• 3 tbsp honey
• Sugar
• 100 ml (about 1/2 cup) heavy cream

1. Make sure the remaining heavy cream and the mixing bowl are very cold.
2. Begin whipping the cream at medium speed, gradually adding the powdered sugar and vanilla.
3. Add 2 tbsp honey and continue whipping at medium-high speed until the cream is smooth and firm.
4. Refrigerate for about 30 minutes.

1. Pipe the honey cream between layers of caramelized puff pastry. Build each dessert with two or three pastry layers.
2. Drizzle the caramel sauce over the top and finish with the caramelized almonds.