Moroccan recipes

Moroccan meatballs recipe - Kefta

2011-04-16T05:55:00.000-07:00

How to prepare Moroccan meatballs ( Kefta ) :
An easy recipe for the popular Moroccan Meatball Tagine called Kefta Mkaouara or Kefta Mkawra in Morocco . Well-seasoned meatballs are cooked in a spicy tomato sauce. Eggs are an optional but classic addition to the dish.

Ingriedients For Moroccan Meatballs - Kefta - :

1 cup brewed Coffee, cooled

2 Tbsp. honey

1-1/2 tsp. potato starch

2 lb. ground beef

2 cloves garlic, minced

2 tsp. salt

2 tsp. paprika

1-1/2 tsp. ground cumin

1/2 tsp. ground allspice

1 small onion, thinly sliced

Preparation :

COMBINE coffee, honey and potato starch; set aside. Mix meat, garlic, salt, paprika, cumin and allspice until well blended. Shape into 24 meatballs.

COOK in large nonstick skillet on medium heat 10 min. or until browned on all sides, stirring occasionally. Increase heat to medium-high.

ADD onions and coffee mixture to skillet; stir until meatballs are evenly coated. Bring just to boil. Reduce heat to medium; simmer 10 min. or until meatballs are cooked through (160°F) and sauce is thickened, stirring occasionally.

how to prepare Bstilla recipe

2010-02-17T16:11:00.000-08:00

Pastilla, Bsteeya, Bastilla, B’stilla or Bstilla (pronounced Pastiya) is a North African dish made usually of squab. use ground chicken as a substitute. It is a pie which combines sweet and salty flavours, and is made with a crust that is similar to the Greek phyllo pastry.

here is the recipe :

Moroccan B'stilla (Shredded Chicken Pie)

Ingredients:

1- 3 lb chicken (FILLING)
1 bunch cilantro, chopped
2 tablespoons vegetable oil
1-1/2 cups water
some ground cinnamon
8 oz unsalted butter
1 cup confectioners' sugar, extra
1 large onion, finely chopped
1/4 teaspoon ground turmeric
1 teaspoon ground ginger
5 eggs, lightly beaten : SAUCE AND PASTRY
some ground pepper
1 cup ground almonds
1 large bunch flatleaved parsley, chopped
1/4 teaspoon ground saffron
1 1 teaspoon ground cinnamon
1 cup confectioners' sugar
1 lb filo pastry
some ground cinnamon

Directions of Bstilla :

1 Preheat oven to 350 F. Place chicken, onion, parsley, cilantro, turmeric, saffron, oil, ginger and cinnamon in a roasting dish with water. Bake for 1-1/2 hours. Remove the chicken from pan and cool. Shred flesh, discard skin and bones. 2 Skim fat from liquid in roasting pan and transfer to medium-sized pan. Bring liquid to a simmer and add beaten eggs, sugar, cinnamon and pepper, to taste. Cook until thick. 3 Preheat oven to 375 F. Grease an 8 inch pie dish. 4 Place a sheet of filo in prepared dish. Brush lightly with melted butter. Place a second sheet on top and brush with butter. Repeat layering and light buttering with seven more sheets, sprinkling some of the combined ground almonds, cinnamon and confectioners' sugar on the last sheet. 5 Spread egg mixture and chicken filling on top, fold over pastry edges and brush again with butter. Butter and layer four more sheets, cut into a round and cover pie. Butter more sheets of filo and form into rose shapes. Place on top of pie and brush with melted butter. 6 Bake for 30-45 minutes until golden brown. Sprinkle with rest of combined almond mixture.

bon appetit

MOROCCAN TAGINE OF LAMB WITH POTATOES

2010-02-14T19:34:00.000-08:00

MOROCCAN TAGINE OF LAMB

Ingredients:

1 lb. of lamb shanks
2 medium potatoes, 1/8” slices
3 medium zucchini, in finger-sized wedges
1 medium onion, prefere to be sliced thinly
2-3 artichoke hearts
1 tsp. ginger
1 Tbs. pepper
1 tsp. tumeric
2 tsp. cumin
1 tsp. red pepper
2 Tbs. salt
4-5 threads of saffron (soaked in 1/4 cup hot water
for 10 minutes to release flavor and color)
olive oil

Preparation of the Tajine

-Start preparing coals so that they will be red when you are ready preparing the tagine for cooking; the coals can be prepared in a barbecue or a hibachi and there should be enough to last for 2 hours

- You will need a tagine pot which consists of a flat round terra cotta dish with a rim, and a cone shaped top (you can use an oven safe casserole or a cast iron pot instead)

- Place the lamb shanks in the center of the tagine dish creating a flattish mound; next cover the meat with a layer of onions followed by a layer of potatoes, then the zucchini and then the artichokes; sprinkle with the spices (except for the saffron) and for 3T of olive oil over the ingredients

- Place the tagine dish on the barbecue/hibachi and cover; after about 10 minutes of cooking pour 1- 1 1/2 cups of water over the ingredients and cover again; there is no predetermined cooking time - the dish is ready when the ingredients are ready; the meat should be fully cooked and tender and the vegetables should not be too mushy; keep an eye on the tagine to make sure it doesn’t dry out; about 10 minutes before it is finished cooking add the saffron and the water

- Serve hot right in the tagine dish; let everyone eat from the dish using their hands and pieces of bread.

How to prepare crepes - crepes recipes

2010-01-23T13:55:00.000-08:00

Moroccan dishes are one of the best gastronomy in the world, because it contains a various meal that every area prepares.
So one of these meals that Moroccan people prepared is: crepes. Whish made as follow
Ingredients :
250 g flour
12 Tablespoons
3 eggs
½ liter of milk
2 tablespoons of oil
1 pinch salt
2 tablespoons vanilla
2 tablespoons of sugar
a little oil for cooking

Preparation :

Put the flour into a bowl, vanilla and sugar. Next you add the eggs, salt, eggs, oil, (or drops another perfume). Stir in gradually amalgamating the flour and eggs. Use a mixer to beat the dough, and add milk gradually, and you let it 15 MIN.
Cooking crepes :
To cook the crepes, put a pan on the fire. Take the dough with a small ladle in his right hand. add the batter into the pan and immediately turn it in all directions to spread the batter over bottom of pan. Cook one side; turn the crepes to the other side.
Repeat for the next crepes until all the dough.
at the end you can put chocolate in the side of the crepes and you bend it as triangle .

Prepare the Morocan Grilled Chicken

2010-01-09T18:37:00.000-08:00

How to prepare Grilled Moroccan Chicken

Ingredients :
Moroccan Spices :
4 garlic cloves, peeled and pressed
1 teaspoon ground moroccan cumin
1/4 teaspoon ground allspice
1 tablespoon paprika
1 1/2 teaspoons salt
1 1/2 teaspoons turmeric
3 tablespoons vegetable oil
1 chickens, cut up or whole

Preparation :

Prepare and wash the chicken and patting it dry.
Mix spice paste ingredients together in a small glass bowl.
For a whole chicken, rub the paste on the outside and inside and chill in the fridge for a minimum of one hour. For pieces, place them in a large bowl and pour paste over them, mixing until all pieces are coated. Chill for one hour.
Grill until done. For whole chicken, unitl the thermometer registers 175 in the thinckest part of the thigh .

Moroccan soup ( HARIRA ) in Ramadan

2009-06-08T03:18:00.000-07:00

Here is how to prepare moroccan soup harira :

Harira is the traditional meal eaten to break the fast during Ramadan; it is usually served with dates, figs and special sweets called chabakiya ( chbakiya ).

Ingredients :

1 lb of lamb cut in large pieces
1 small onion, minced
1/4 head of cabbage cut in largish pieces
1 C chickpeas soaked overnight (or from a can)
1/3 C lentils
2 quarts of water
1/4 C olive oil
1/3 C fresh parsley, minced
6-7 strands of saffron (soaked in a few tablespoons of hot water)
1/2 - 1 t pepper
2/3 t ginger
1 cube of chicken bouillon
salt
1/2 lemon

- Cook the lentils in salted water, when done drain then and squeeze the half lemon over them

- Cook all the other ingredients in a soup pot over low heat for 50-60 minutes (enough time to cook the meat and the chickpeas)

Additional ingredients :

1/4 C rice
1/4 C angel hair pasta, broken up
2 lbs crushed tomatoes (in cans)
3 T flour
1/3 C fresh coriander, minced
salt

- Add the tomatoes to the broth previously prepared and cook for 10 minutes

- Mix the flour with a little water to form a paste and then add this to the soup a little bit at a time while stirring constantly to avoid lumps

- Bring the soup to a boil, add the rice, pasta, coriander and the salt; allow to simmer another 10-15 minutes, stirring occasionally

- Add the lentils, let cook for another 5 minutes and serve in bowls with lemon wedges on the side for those who want to add it to their soup

- Harira should be somewhat creamy but not thick so if it is too thick add a little water and cook for a few more minutes; if it is too thin add a little flour and water paste to thicken it

- Some cooks break an egg into the soup during the last five minutes of cooking and mix it well to keep it from solidifying
Bonne appetite

Ramadan mobarak

MOROCCAN PRESERVED LEMON

2009-05-21T11:32:00.000-07:00

Moroccan Preserved lemons (MSSIYAR) and olives

Ingredients :

1 Lbs. Salt, more than one if desired
1 Cinnamon stick
1/4 Cup Bay leaves
1/4 Cup of vegetable oil
Spring water
Directions :

Quarter the lemons from the top to within 1/2 inch of the bottom. Gently spread them without breaking the bottom and pack them with salt and then reshape the fruit.
Place 1 tablespoon salt on the bottom of a sterilized one pint mason jar.
Pack in the lemons and push them down, adding more salt and the optional other spices, between layers. Press the lemons down to release their juices and to make room for the remaining lemons. Cover the lemons with the spring water and leave enough space for the oil.
For the vegetable oil and seal the jar. The vegetable oil has no effect on the actual flavoring except that it works as a seal and protects the lemons from air contact during the preservation time.
Let the lemons ripen in a cool dry and dark area for at least 30 days before reopening.
To use, rinse the lemons, as needed, under running water, remove the pulp if desired.
Preserved lemons, sold loose in the markets (Souks) of Morocco, are one of the indispensable ingredients of Moroccan cooking, used in fragrant lamb and vegetables Tagines, recipes for chicken with lemons and olives, and salads. Their unique pickled taste and special silken texture cannot be duplicated with fresh lemon or lime juice.
Sometimes you will see a sort of lacy, white substance clinging to preserved lemons in their jar; it is perfectly harmless, but should be rinsed off for aesthetic reasons just before the lemons are used. Preserved lemons are rinsed, in any case, to rid them of their salty taste.
There is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over a year.

Moroccan Chicken baked with orange-spiced harissa sauce

2009-05-03T11:19:00.000-07:00

Moroccan Chicken baked with orange-spiced harissa sauce

Ingredients :

* 1/4 c Harissa sauce (preceeding)
* 1/2 c Orange juice
* 1 tb Grated orange peel
* 1/4 c Cider vinegar
* 2 tb Vegetable oil
* 2 ts Sugar
* 1 ts Ground cinnamon
* 3 lb Chicken

Instructions :

Combine all ingredients except chicken to make a smooth sauce. Thin with orange juice if needed. Separate skin from chicken breast being careful not to cut the skin. Place some of the sauce between breast skin and breast. Cover chicken with the remainder of the sauce and marinate 3-4 hours in the refigerator. Bake chicken in a 350ø F oven for two hours until done basting frequently with sauce. Cover chicken with aluminum foil if chicken browns too soon.

Moroccan Tagine of Seabass and Seasonal Vegetables

2009-05-03T08:50:00.000-07:00

Moroccan Tagine of Seabass and Seasonal Vegetables

Ingridients :

30 sprigs flat leaf parsley, finely chopped
20 sprigs cilantro, finely chopped
3 garlic cloves, minced
1 teaspoon turmeric
2 teaspoons sweet paprika
1 and 1/2 teaspoons ground cumin
1/4 cup freshly-squeezed lemon juice
4 thick slices (4 to 6-ounces each) white fish, rinsed and patted dry
4 carrots, peeled and thinly sliced on the diagonal
6 ribs celery, strings removed, and cut into 2-inch pieces
2 medium zucchini, cleaned, and cut into 1/4-inch slices
4 medium tomatoes, peeled, seeded, and cut into 1/4-inch slices
1 small onion, cut into 1/4-inch slices
20 large green Italian olives, pitted
1/2 medium lemon, seeded, and cut into 1/8-inch slices
Freshly-ground pepper to taste
Wedges of lemon for garnish

Directions :

First For the marinade, in a large bowl, mix the parsley, cilantro, garlic, turmeric, paprika, cumin, and lemon juice. Stir to blend. Add the fish steaks and coat evenly with the marinade. Cover with foil or plastic wrap, and refrigerate 20 minutes to 8 hours.

In a small saucepan, blanch the sliced carrots in boiling water for 3 minutes. Drain and set aside. Prepare the remaining vegetables for assembling the dish.

Preheat the oven to 400 degrees F. To assemble the tagine, place the celery pieces at the bottom of a glass 12x 8-inch baking dish. Top with all of the carrots and zucchini slices. Cover with half of the tomato and onion slices. Dot with half of the olives. Season with salt and pepper. Set the fish on top of the vegetables. Layer the remaining tomato and onion slices over the top. End with lemon slices and the remaining olives. Cover with remaining marinade.

Wrap with foil. Bake until the vegetables are tender, 40 to 45 minutes. Then serve !
Bonne appétit

Moroccan recipes : Moroccan spiced leg of lamb

2009-04-24T04:51:00.000-07:00

Moroccan recipes : Moroccan spiced leg of lamb

Ingredients :

1 leg of lamb, skinned, boned and butterflied open
4 green cardamom pods
2 black cardamom pods
1 tbsp cumin seeds
1 tsp coriander seeds
1 tsp fenugreek seeds
1 tsp fennel seeds
3 dried red chillies
2 bay leaves, torn into pieces
½ tsp ground cinnamon
1 tsp ground black pepper
4 fat cloves garlic, peeled
olive oil
grated zest of 2 lemons
salt

Directions :

1. Get your butcher to skin, bone out and butterfly the leg of lamb for you.
The idea is to end up with a large piece of meat of as even a thickness as
possible – no part more than 2” thick. Or do it yourself (see below).

2. Remove seeds from cardamom pods and toast them along with the cumin,
coriander, fenugreek, fennel and chillies in a small dry frying pan. It will
only take a few minutes – they’re ready when they start to smell great.

3. Grind the toasted spices up in an electric spice grinder or
with a pestle and mortar along with all the other spices and the bay leaves.

4. Pound garlic with a pestle and mortar, or smash it to a pulp with the back
of a knife. Using a little salt helps as it acts as an abrasive.

5. Mix garlic and spices in a bowl, along with enough olive oil to lubricate it
into a loose paste. Zest lemons over the bowl (so as to catch the oils that
are sprayed out) and stir to combine.

6. Around 6 hours before it’s time to cook, season the meat on both sides with
a good, even sprinkling of salt. Make sure the thicker areas get more salt
than the thinner areas. Place lamb in a large container and rub the spice
paste all over both sides. Store in the fridge, covered.

7. 1 hour before it’s time to cook take lamb out of fridge to bring to room
temperature. Get the grill (BBQ) really hot, if you have one, or
alternatively heat oven to 260C (500F) and find a rack you can fit over or
in a large roasting dish/tray.
8. Roast the lamb until an instant-read thermometer inserted into the
thickest part reads 49C (120F), approximately 25 mins. The lamb should
still feel a little springy to the touch. If it feels hard, you’ve over-cooked it.
NB You should turn the meat over once or twice during cooking. Once
done, place on a cutting board, loosely ‘tent’ with foil and let sit for 10
mins. During this time the juices and heat will distribute themselves and
the internal temperature will rise by a few more degrees. (NB These
instructions are for medium-rare meat, which is by far the nicest way to
have lamb. If you want it more safely on the medium side, cook until the
temperature reads 55C (130F).)

9. Slice the meat fairly thinly at an angle and across the grain. The grain
direction will change periodically as the leg is made up of several different
muscles, each with their own grain direction. Serve with pita bread, rice or
couscous, some delicious sauces such as harissa and minty yoghurt, and a
fresh salad of some sort.
bonne appetit

Moroccan Fish Tagine

2009-04-02T11:25:00.000-07:00

Here is how to prepare a Moroccan Fish Tajine (Serves 4-6)

Ingredients :

1kg Monk fish or Sole (or similar),
450g onions, peeled and chopped
1 small whole garlic (crush the cloves)
175g dried apricots, chopped
85g flaked almonds
55g sultanas
400g chopped tinned tomatoes
1½ tbspn ground ginger
2 tspn black pepper
2 tspn cinnamon
3 tspn ground turmeric
1½ tbspn paprika
1 tspn cayenne pepper
1 tbspn olive oil
2 tbspn honey
1 tspn saffron
300ml fish stock
lemon rind, chopped
25g coriander leaves, chopped

Directions :
Moroccan Fish Tagine
Heat the olive oil in the tagine and add the spices, garlic and onion. Allow the onion to soften.
Add the apricots, almonds, sultanas, honey, saffron,lemon rind, tomatoes and fish stock. Bring to the boil, then simmer for 45 minutes.
After 30 minutes, add the fish to the tagine and finish cooking for 15-20 minutes.
Garnish with the coriander leaves .

Chicken Stew Moroccan recipe

2009-03-26T07:15:00.000-07:00

Here is how to make the chicken stew recipe in Moroccan way

Moroccan Chicken Stew recipe :

ingredients :

• 600g skinless, boneless chicken breast fillets, chopped
• 2 teaspoons salt
• 2 teaspoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 2 carrots, sliced
• 2 stalks celery, sliced
• 4cm knob fresh ginger, peeled and finely grated
• 1/2 teaspoon paprika
• 3/4 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon ground turmeric
• 1 1/2 cups chicken stock
• 280g passata or tomato puree
• 200g canned chick peas, drained
• 1 zucchini, sliced
• 1 tablespoon lemon juice

preparation :

Season the chicken with salt and brown in the oio in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
After that Add onion, garlic, carrots and celery to pan and cook gently until tender. Stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric. Stir fry for about 1 minute, then mix in stock and passata. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
Then Add chickpeas and zucchini to pan and bring to a simmer. Cover pan and cook for about 15 minutes, or until zucchini is tender. Stir in lemon juice and serve. bon appetit

Moroccan Couscous with Seven Vegetables

2009-03-21T15:48:00.000-07:00

Moroccan Couscous with Seven Vegetables

Ingredients :

Vegetables - Swede, parsnip, carrot, zucchini and pumpkin
4 cups rich homemade stock
4 Roma tomatoes
1 cup frozen broad beans
1 tbsp each ground coriander, ginger, cumin and paprika
Handful of fresh coriander
Handful of fresh parsley
500g packet couscous
2-3 tbsp vegetable oil
1 tsp salt
150g light blue vein cheese

Directions :

1. Cut vegetables into a large pieces. Leave the skin on pumpkin as it will help to hold it together. Place into base of a large steamer pot with stock, tomatoes and broad beans. Add 1 tablespoon each of ground coriander, ginger, cumin and paprika and add the coriander and parsley. Bring to the boil and meanwhile prepare moroccan couscous.
2. Empty couscous into a bowl. Add 2-3 tbsp vegetable oil and stir to coat. Add 1 tsp salt and small amounts of water and stir with the hands until grains are saturated. Transfer to the steamer basket and sit over the vegetables. Cover.
3. Once it begins to steam, remove from pot and empty into a bowl Crumble cheese over couscous while still warm and stir so that it melts through. Sprinkle with a little more water but don't drown.
4. Return steamer to pot over the vegetables. Cover with lid and leave until steaming. When steaming, remove lid and turn couscous out onto a large platter. Spoon over vegetables and a little stock and serve.
bonne appetit

MOROCCAN KITCHEN EQUIPMENT

2009-03-11T15:28:00.000-07:00

this is an article talking about tajine :

Tagine,Tajine,Tagines :
Tagines come in all shapes and sizes The most common are for cooking, cooking tagines are normally glazed and can be painted in traditional designs,Plain tagines without the glazing are also used.The tagine is not only a cooking pot it is also used to serve food,normally moroccans eat directly from the tagine,using bread to scoop up the food.This is a nice easy and relaxing way to eat food.
There is also a large variety of serving tagines these are used for serving food.They are very ornate with many colourfull designs.This type of tagine can not be used for cooking.
Ornamental tagines are use mainly in decor and come in a vast variety of colours and designs, many decorated with silver or brass,sometimes with gold.
Shop Morocco Specializes in moroccan tagines, and always carry a large variety in stock.
Care for your Tagine

•Before cooking for the first time,coat the inside of the Tagine in a mixture of cooking oil and chopped onions.Leave about 1/3 cup of the mixture in the Tagine.And place in a low oven or on a low flame for a hour or more.

•Never place a hot Tagine on a cold surface.

•Always cook on a low heat slowly, this way you get the most out of your Tagine and your food.

Moroccan M'hanncha (The Snake) (Moroccan Almond Pastries)

2009-03-11T15:23:00.000-07:00

Moroccan M'hanncha (The Snake) (Moroccan Almond Pastries)

Ingredients :

8 pastries

2 cups almonds
1/3 cup sugar
1 tablespoon butter, melted
1 teaspoon orange flower water (or more, to taste)
cinnamon
8 sheets filo pastry

Directions :

Pound the almonds in a mortar with the sugar. Add the butter, flower water, and cinnamon. Pounding the almonds makes a smoother paste than simply grinding them.
Lay out a sheet of filo pastry. Using 1/4 cup of the almond paste, place about an inch thick sausage down the centre, roll the sheet around the stuffing and then then coil the sausage to form a snail's shell. Fry in butter until browned, then sprinkle with cinnamon and icing sugar before serving.

Note: Use rose water instead of orange flower water.

Cooked tomato and green pepper salad - taktouka -

2009-03-03T11:13:00.000-08:00

Ingredients :

* 6 tb Olive oil
* 3 lg Green bell peppers halved
* 6 lg Tomatoes
* 1 ea Garlic clove finely chopped
* 1/2 ts Cumin
* 1/8 ts Hot red pepper

Instructions :

Salt and pepper Juice of 1/2 lemon Heat olive oil in a large skillet. Saute the halved peppers until soft and just beginning to change colour. Halve the tomatoes and gently squeeze out the seeds & juices. Place cut side up in the skillet & continue to cook shaking the skillet from time to time. Turn the peppers occasionally. Cook until the tomatoes are cooked through. Transfer peppers and tomatoes to a serving dish. Pour off half the olive oil & return skllet to the heat. Add garlic and saute at a high heat for 1 minute. Remove from heat & season with remaining ingredients. Spoon this sauce over the vegetables. Serve warm or cold.

Fried Moroccan Bread with Cinnamon

2009-02-26T12:10:00.000-08:00

Ingredients :

1/2 French bread stick
1-2 eggs
1 cup milk
1/2 tsp vanilla essence
butter
1/4 cup caster sugar
1 tbsp ground cinnamon
1/2 tsp ground nutmeg

Directions :

1. Cut French bread stick into 2 cm thick slices, diagonally.
2. In a bowl, beat eggs until well mixed, add milk and vanilla essence and mix again.
3. Melt butter in frying pan.
4. In a shallow bowl, combine sugar, ground cinnamon and nutmeg.
5. Dip pieces of bread into egg and milk mixture and cook in melted butter until crisp and golden on both sides. Place on absorbent paper and then dip immediately into sugar mixture. Add more butter in frying if necessary and continue frying.

it’s Very good with coffee for an indulgent breakfast

bon appetit

Moroccan Kebab with marinated meat

2009-02-24T12:16:00.000-08:00

Ingredients :

1kg 500 of beef meat(filet or steaks)
500 g of nodule grease
2 slighty crushed onions
1 bouquet of slightly crushed parsley
1 soup spoonful of sweet red pepper
1 coffee spoonful of hot red pepper
1 coffee spoonful of cumin
safran
1 soup spoonful of lemon juice
5 soup spoonful of olive oil
salt

Directions :

Clean , drain and dry the meat and grease cut into big pieces, mix with your hand in a big container while adding onion, parsley, sweet and hot red pepper, cumin, safran, lemon juice andoil, leave it marinate for 2 hours

String on kebab, intercalate pieces of meat with that of grease, make sure it's two kebabs for one person, grill on embers, serve as soon as they are cooked on a plate adorned with salad leaves and parsley add lemon with mint tea.

bon appetit

carrot-raisin salad

2009-02-24T12:05:00.000-08:00

Ingredients :

1 pound baby carrots
2 tablespoons lemon juice
1 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 tablespoon olive oil
1/4 cup minced parsley
1 cup SUN-MAID Raisins

Directions :

Slice carrots, diagonally, into two or three pieces. Cook carrots in boiling water until crisp-tender, about 5 minutes. Drain, rinse with cold water and drain again. While carrots cool, in medium bowl, combine lemon juice, sugar, paprika, cumin, cinnamon, salt, and cayenne pepper; stir to dissolve sugar and salt. Stir in olive oil, parsley and raisins. Add carrots and toss. Cover and refrigerate at least one hour to chill and blend flavors. Stir occasionally. Serve on lettuce leaves, if desired. Makes 3 cups.Nutrients Per 1/2 Cup

Bon appétit

Contact me

2009-02-22T13:30:00.000-08:00

How to prepare MERGUEZ

2009-02-22T07:29:00.000-08:00

Ingredients :

1 lb lean ground lamb
3/4 tsp ground cumin
1/2 tsp thyme
1/8 tsp grated nutmeg
1/2 tsp hot red pepper flakes
1 tsp minced garlic
Pepper to taste
1 TBL vegetable oil
1 TBL butter, melted

How to prepare merguez :

In a mixing bowl, combine the lamb, cumin, thyme, nutmeg, red pepper flakes, garlic and pepper. Blend well with your fingers.
Shape then mixture into 4 patties of equal size. using a grill, preheat it to high and brush the grill surface with oil. If a skillet is used, use a nonstick pan. Add the oil to the skillet and cook the patties 3-4 minutes on 1 side. Turn & cook the other side 3-4 minutes or to the desired degree of doneness. Transfer patties to a plate & brush the top of each with melted butter then serve. bon appetit

Zaalouk recipe

2009-02-17T11:13:00.000-08:00

Ingredients :

- Aubergines
- Coriander
- Cumin
- Salt
- Red pepper
- Saffron
- Olive oil
- Garlic
- Lemon juice

Directions :

Remove the two ends of the aubergines, without peeling them. (Some people would peel them partially). Put them then in a pot full of water to cook for almost 20 minutes.
Afterwards, take a large frying pan and put olive oil in it. Add the aubergines, and crush them with a fork. Add a little salt, cumin, saffron and red pepper. (Make it as spicy and you want it to be, if you don't like red pepper, you can skip it).
Add also chopped coriander and garlic, and lemon juice.
bon appetit

moroccan vegetarian berber tagine

2009-02-12T21:38:00.000-08:00

Here is the recipe:

Carrots, Potatoes, Tomatoes, Coriander, Parsley, Lemon, Olives, Curcum, Cumin, Safran, Paprika, Chickpeas, Green Beans, Zucchini. Chop it all up and put it in a clay Tajine. Place the tajine on charcoal or on metal plate under a low gas fire for 1 hour making sure there is always water in the bottom of the tajine. Very simple
watch the video recipes how to prepare the populare moroccan berber tagine ( tajine )

Easy way to Moroccan Couscous Salad

2009-02-08T13:16:00.000-08:00

Ingredients :

• 1½ cups couscous
• ¼ cup orange juice
• 1 tablespoon dijon mustard
• 1 tablespoon chopped fresh thyme (or one teaspoon dried thyme it depends on you )
• 1 teaspoon grated orange rind
• 2 cups boiling water
• 1 cup chopped parsley
• ½ cup chopped spring onions
• 1 orange, peeled and sliced
• 1 tablespoon fresh lemon juice
• freshly ground black pepper

Directions :

you can make prepare it in a large bowl, stir together couscous, orange juice, mustard, thyme, and orange zest. Stir in boiling water, cover and set aside for five minutes, or until all liquid has been absorbed. Fluff cous cous with a fork. Add parsley, spring onions, orange slices and lemon juice. Toss to blend. Season with black pepper, chill. Serve with grilled or BBQ fish.

this recipes is for 6 to 8

bon appétit .

Moroccan Mint Tea

2009-02-06T10:14:00.000-08:00

Ingredients :

• 10 fresh mint sprigs, plus 4 for garnish
• 3 teaspoons green tea
• 3 tablespoons sugar
• 4 cups water

Directions :

Boil water. Pour a small amount in teapot and swish around to warm the pot. Combine the mint and green tea and sugar in the teapot, then fill it with the rest of the hot water. Let tea brew, stirring the leaves once or twice, for 3 minutes. Pour tea through a tea strainer into glass teacups to serve. Garnish with remianing 4 sprigs of mint.
bon appetit

Moroccan Stuffed Dates

2009-02-04T12:18:00.000-08:00

Serves: 10
Ingredients: 4
Category: Dessert

Ingredients:

375 gr. dates, pitted
1 cup each peeled, ground almonds and sugar
1/4 cup confectioners' sugar
1 egg white

Directions:

Mix the ground almonds, sugar and egg white together. Put this mixture in a skillet and cook over a low flame, stirring constantly, until the mixture becomes sticky. Add 1 tsp water and cook 1 minute longer. Remove from the flame and let cool for several minutes. With this mixture stuff the dates and roll in confectioners' sugar. Serve while the filling is hot or at room temperature.

Moroccan soup

2009-02-03T06:44:00.000-08:00

Its red, its good, and you will really want more ! This recipe is a time saver. It uses chicken, but if you like you can use beef or lamb. I suggest making it double (chicken or lamb) .

watch the video How to prepare the moroccan soup Harira

moroccan food, moroccan dishes, moroccan soup, soup

Apple cake

2009-02-02T06:13:00.000-08:00

Ingredients :

# 14 tablespoons flour
# 14 tablespoons sugar
# 14 tablespoons milk
# 14 tablespoons of oil
# 3 eggs
# 2 bags of baking powder
# 1 packet of vanilla sugar
# 2 apples
# A little salt
# Sesame seeds

Directions :

Using a mixer ,mix eggs, sugar, oil, milk, salt and vanilla sugar. Although work on mix and then add the flour and yeast.

Peel apples, cut into very thin strips and place in a saucepan with a little sugar and butter.

In a buttered pan , add the paste and arrange the apple slices on top. Bake in oven to warm temperatures.

After cooking place a layer of topping choice and sprinkle with sesame seeds.
bon appetit

Bakkoula

2009-01-30T05:03:00.000-08:00

Ingredients :

1 bunch of purple (Bakkoula)
1 cup of parsley and chopped coriander
3 cloves garlic
1 cup olive oil
1 lemon
1 s cumin
1 s Paprika
Hot pepper (to taste)
Salt
red olives

Directions :

Wash purple, clean it well and then chop it.
Made it to steam with the chopped garlic for 15 minutes.
Once cooked, put it in a pot and heat over low heat, add olive oil, the flesh and rind of half a lemon, diced, and spices.
Simmer all the while stirring constantly to avoid the purple n'attache.
few minutes before removing the purple fire, add the olives and sprinkle with parsley and cilantro.Serve decorated with purple slices of lemon.
bon appetit

Smoked salmon with Bricks

2009-01-27T17:13:00.000-08:00

Ingredients :

4 potatoes
2 onion
chives
¼ c a c Curry
8 sheets of bricks
Oil fritture
fresh goat cheese
4 slices of smoked salmon
1 egg
salt, pepper

Preparation :

Epulcher potatoes and cut into cubes. Put them to cook in boiling water and salt for 15 minutes.

Meanwhile, peel and chop the onion and fry in some oil until it becomes tender.

Drain well the potatoes and sprinkle with Curry.

Take a sheet of bricks, put down and the center of the bricks, a piece of fresh goat cheese, ½ slice of smoked salmon, onion and little then potatoes. Sprinkle with chives, salt and pepper.

Fold both edges of the bricks in the center, then roll the tape on itself to form a cigar. Close the end with the egg.

Continue the same for the rest of bricks.Chauffer oil in a skillet and brown cigars. Once ready, drain them on absorbent paper.
bon appetit

Moroccan Couscous Salad

2008-07-31T06:08:00.000-07:00

Ingredients :

· 1½ cups couscous
· ¼ cup orange juice
· 1 tablespoon dijon mustard
· 1 tablespoon chopped fresh thyme (or one teaspoon dried
thyme)
· 1 teaspoon grated orange rind
· 2 cups boiling water
· 1 cup chopped parsley
· ½ cup chopped spring onions
· 1 orange, peeled and sliced
· 1 tablespoon fresh lemon juice
· freshly ground black pepper

Preparation :

In a large bowl, stir together couscous, orange juice, mustard, thyme, and orange zest. Stir in boiling water, cover and set aside for five minutes, or until all liquid has been absorbed. Fluff couscous with a fork. Add parsley, spring onions, orange slices and lemon juice. Toss to blend. Season with black pepper, chill. Serve with grilled or BBQ fish. Serves 6-8.
bon appetit

Moroccan herbed smen

2008-07-31T06:02:00.000-07:00

Ingredients and directions :

Boil a small handful of salt and the oregano leaves in 1 quart of water. Strain into a shallow bowl; allow to cool. When the blackened "oregano water" has cooled to the point where it will no longer melt butter, add the butter, cut up into pieces, and knead until it has the consistency of mashed potatoes, pressing the mixture again and again against the bottom of the bowl so that every bit has been thoroughly washed. Drain the butter and then squeeze to extract excess water. Knead into a ball, place in a sterile, airtight glass container, and cover tightly. Keep the container in a cool place (not the refrigerator) for at least 30 days before using. Once it has been opened store in the refrigerator, where it will keep 1 to 2 months longer. The author also writes: "In Safi ( moroccan city ) I have tasted smen made by washing the butter with water containing cinnamon, ground coriander seeds, and other pickling spices. Of course in the bled, or countryside, one finds some extremely potent smens. Some Berbers cook it, salt it, and bury it in the ground in earthen jugs for a year, after which it comes up tasting something like Gorgonzola cheese. The rich people of Fez (the Fassis) are the keepers of legendary quantities of smen, stored away for years in secret caches in the cellars of their magnificent homes, and brought out on rare occasions in all its pungent, dark-brown glory to be sniffed by honored guests." From "Couscous and Other Good Food from Morocco" by Paula Wolfert
bon appetit

Chicken and rice

2008-04-17T21:45:00.000-07:00

Ingredients :

For the rice

220g rice
1 tablespoon vegetable oil
1 teaspoon salt
1L water

For the chicken:

500g chicken ( cut into pieces)
2 onions
4 tablespoons olive oil
1 teaspoon salt
1 tablespoon fresh coriander
1/2 teaspoon paprika
1/2 teaspoon curry powder
1 pinch cumin
1 pinch ginge

Preparation :

For the rice

Boil the water and add salt, vegetable oil and rice.
Cook for approximately 25 min or until soft. Stirring occasionally to prevent it from sticking.
Drain in a strainer and run cold water over it.
Shake slightly and let it stand in a warm until ready to serve or heat it in the microwave just before serving.

For the chicken

In a large cooking pot, heat oil on medium high heat and add chicken, diced onion, paprika, curry powder, minced coriander, salt, cumin and ginger.
Cook about 10 min and add 1/2 cup water.
Cover and cook about one hour or until chicken is thoroughly cooked.(Water when necessary to keep the mixture wet and saucy).
Serve the chicken over the rice and the sauce in a small bowl.

Yield
6 persons

Moroccan Chicken tagine

2008-04-17T21:28:00.000-07:00

Ingredients :

1 pound skinless, boneless chicken breast meat - cubed
2 teaspoons salt
1 onion, chopped
2 cloves garlic, chopped
2 carrots, sliced
2 stalks celery, sliced
1 tablespoon minced fresh ginger root
1/2 teaspoon paprika
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground turmeric
1 1/2 cups chicken broth
1 cup crushed tomatoes
1 cup canned chickpeas, drained
1 zucchini, sliced
1 tablespoon lemon juice

DIRECTIONS :

Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.

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