Delicious Moroccan M’qualli Recipe
M’qualli is a quintessential Moroccan cooking method used for both special occasions and everyday meals. Mastering this technique opens the door to a variety of delectable Moroccan dishes. In this article, we will explore the essence of m’qualli, including its definition, ingredients, preparation method, and serving suggestions.
Understanding M’qualli: The Moroccan Cooking Technique
M’qualli, which translates literally to “fried” in Moroccan dialect, actually involves a slow sautéing process rather than traditional frying. Contrary to approaches where meat is seared first, m’qualli requires searing later in the cooking process. This technique traps the rich, succulent flavors and results in a tender texture, deeply infused with a juicy broth or sauce.
Every m’qualli recipe prominently features ginger and saffron as primary spices. To add color and flavor, turmeric or an artificial dye is often used. Depending on the specific recipe, ingredients like garlic, onions, cilantro, parsley, and pepper may also be included. For a sweeter variant, cinnamon sticks are added, while garlic and herbs are reduced or omitted.
The Signature Sauce: Daghmira
The hallmark sauce of m’qualli is known as daghmira, characterized by its oily texture that separates from the onions after prolonged cooking. This separation indicates a mastery of the dish. When the sauce has sufficiently thickened, we describe it as “waqfa,” marking a critical stage where deeper flavors develop.
In chicken dishes, the same oil can be used for the second phase of cooking, which varies by recipe. However, for everyday family meals, cooks often prefer a thinner sauce, turning it into a runny marqa, which is ideal for soaking up with Moroccan bread.
Choosing Your Meat: Traditional Options for M’qualli
M’qualli is most famously recognized through the dish of chicken with olives and preserved lemons. However, various types of meat including lamb, veal, beef, rabbit, goat, or even fish can be utilized to create unique dishes within this category.
The sauce created during m’qualli cooking—daghmira—is intensely flavorful, formed during the slow cooking of onions alongside the meat or poultry. While some may opt for shortcuts using blenders or starch to thicken their sauce, the traditional method yields superior taste and texture.
Sweet vs. Savory: Versatility of M’qualli
At festive occasions, m’qualli featuring chicken garnished with olives and preserved lemons is ubiquitous. Alternatively, sweet and savory variations, including celebrated dishes made with meat and prunes, often make an appearance as well.
Today’s adaptations sometimes see chicken m’qualli roasted in the oven rather than fried. This change provides a delightful contrast in texture—tender meat encased in a crispy exterior, complemented by the rich m’qualli sauce. This modern approach is not only healthier but also offers convenience.
M’qualli or M’hammar: The Distinction
The terminology surrounding m’qualli can be confusing, particularly the distinction between m’qualli and m’hammar, which refers to roasted meat. While many cooks now utilize oven roasting instead of frying during the second cooking phase, purists argue that traditional m’hammar should feature a robust crimson hue created by a heavy hand with paprika.
