[Moroccan Casserole - Rau Củ Hầm Kiểu Ma Rốc]

Morocsan Casserole is a spicy casserole dish which can be make thick or thin depending on each personal taste. The vegetbles can be vary to make it convient for anyone. A good way of use up the cupboard ingredients.

I also have written a children fantasy/adventure book called A Journey of Little Croft. It is free and something you can read to pass the time after a delightful meal. You can also email me if you have any questions about cooking or comments on my book. It is my pleasure to share these recipes and knowledges with you guys. Thank you very much and have a great day!!! 


Serves: 4

For Casserole

  • 200g potatoes, cut into 4-5cm chunks
  • 100g green beans, cut into halves
  • 100 mushrooms, cut into quarters
  • 300g cauliflower, cut into florets
  • 300g tomatoes, chopped into small pieces
  • 300g butter beans, cooked. However a whole tin should be fine
  • 3 to 4 garlic cloves, chopped into small pieces
  • 3 coffee spoons vegetables stock
  • 4 coffee spoons rose harisa
  • 2 to 3 tablespoons oil
  • Salt to taste

For bulgur wheat

  • 200g bulgur wheat
  • 100g fine rice noodles, broken into 1-2cm long
  • 1/2 tablespoons paprika
  • 1/2 tablespoons cayenne pepper
  • 1/2 tablespoon ground ginger
  • 1 and 1/2 coffee spoons salt
  • 3 coffee spoons sugar
  • 3 coffee spoons vegetables stock
  • 3 to 4 garlic cloves, chopped into small pieces
  • 3 to 4 tablepoons oil

Cooking Method:

For casserole

  1. Preheat the large pan with oil until very hot. Add the garlic and fry until golden.
  2. Add the tomatoes into the pan and stir fry for 3-4 minutes until all the tomatoes pieces is broken and form a paste.
  3. Add the potatoes into the pan and cook for another minutes. Add the cauliflower into the pan and cook for one minute. Add the green beans and 500-700ml of boiling water(Less water means the casserol will be thick and the vegetables might need more cooking) into the pan and cook for 4-6 minutes.
  4. Add the mushrooms and the butter beans into the pan and cook for 2 minutes.

For bulgur wheat

  1. Preheat a large pan with the oil until very hot. Add the garlic and fry until golden. Add the bulgur wheat, paprika, cayenne pepper, ground ginger, sugar, salt and stock into the pan. Stir fry for 1-2 minutes. Add 1.0 litre of boiling water into the pan and reduce the heat to medium. Simmering for 4-6 minutes.
  2. When the bulgar wheat is cooked. Drain the water away. Stir into the bulgur wheat a knob of butter.
  3. Soak the noodles in boiling water for 4-6 minutes until cook. The noodle should not be tranparent.
  4. Mix the bulgur wheat with the cooked noodles.

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