Moroccan Food Recipes

Find great Moroccan Recipes @ 123easyaspie.com.

Q: Looking for moroccan recipes?
I’m getting married this summer to a man from morocco and would love to find some recipes. I’ve only found a few on the moroccan website and would like to find more so I can practice and surprise him when he arrives.

A: try looking in one of these links..
World Recipes by country
http://www.ivu.org/recipes/
http://www.cliffordawright.com/recipes.html
http://www.pbs.org/home/home_cooking.html
http://www.johnrussell.name/recipes/index-en.htm
http://www.africa.upenn.edu/Cookbook/about_cb_wh.html
http://www.fatfreevegan.com/includes/ethnicity.shtml
http://fooddownunder.com/
http://fitdv.myrecipefriends.com/
http://dmoz.org/Home/Cooking/World_Cuisines/
http://foodgeeks.com/recipes/cat/10,ethnic__international.phtml (countries and ethnic)
http://about.com/food/bSrch.htm
http://asiarecipe.com/ (asia by country)
http://recipes.howstuffworks.com/ethnic-recipes.htm (ethnic recipes)
http://www.europeancuisines.com/Regions (europe by country)
http://www.netcooks.com/links.html (international cooking links)
http://www.cbel.com/european_recipes/?order=alpha (Europe by country)
http://www.recipesource.com/ (ethnic recipes by country)
http://www.cooksrecipes.com/category/international.html
http://www.recipeatlas.com/
http://www.elca.org/countrypackets/select.html (click on the country and then click on recipes on right side)
http://www.knowledgehound.com/topics/cuisines.htm (world, native american, soul food, Pennsylvania dutch)
http://recipes2.alastra.com/ethnic/ (Nepal, Tibet, Dutch, Ukraine, midieval etc)
http://www.seatofmars.com/elizabethanfoodrecipes.htm (elizabethian recipes)

Q: what are some good moroccan recipes I can present?
I just started an International Cooking class, and I need to present four moroccan dishes for the students to prepare. I need help!

A: Moroccan Chicken

1 tablespoon olive oil
1/4 cup chopped almonds
2 garlic cloves, minced
1 large onion, finely chopped
8 whole boneless skinless chicken thighs
2 tablespoons harissa
1 1/4 cups water
1 (400 g) can chickpeas, drained
2 fresh tomatoes
2 tablespoons dried currants or raisins or craisins
1 tablespoon honey
3/4 teaspoon ground cumin
1/2 teaspoon cinnamon
3 cups hot cooked couscous or cooked rice

Heat oil in large pan or wok over medium high heat until hot.
Add almonds and cook until golden brown.
Remove with slotted spoon and set aside to drain on kitchen paper.
Add garlic, onion then chicken to same pan that almonds were cooked inches.
Saute for 10 minutes or until browned.
Mix together harissa paste, water, currants, honey, cumin and cinnamon.
Add mixture to chicken and stir well.
Add chick peas and tomatoes (cut into sixths or eighths).
Reduce heat to medium, cover and cook.
Stir gently and baste occasionally for 20 minutes.
Add more water if necessary.
Serve over couscous (preferably) or rice.
Top with browned, chopped almonds.

4 servings

Moroccan Meatballs

2 teaspoons olive oil
1/2 small onion, chopped
1 clove garlic, smashed
1 lb ground lamb
1/2 cup cooked couscous
1 egg, beaten
2 tablespoons chopped fresh parsley
1/2 teaspoon turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger

Preheat oven to 350f degrees.
In a small nonstick frypan, heat oil over medium heat.
Saute onion and garlic for 3 minutes or until browned.
In a medium bowl, combine ground lamb, couscous, egg, parsley, tumeric, cinnamon and ginger.
Add sauteed onion and garlic.
Mix well, form into 1 and 1/2 inch meatballs.
Place on a prepared baking sheet.
Bake in preheated oven for 30 minutes, turning after 15 minutes, until browned on all sides and no longer pink.

4 servings

Moroccan Couscous

1 cup orange juice or other juice
1 cup instant couscous
1/4 cup pitted dates, finely chopped
1/4 cup raisins
1/4 cup slivered almonds
1 teaspoon cinnamon

Bring juice and 1 cup water to a boil in a small pot.
Remove from heat.
Stir in couscous and allow to sit covered for 5 minutes.
Meanwhile, in a separate pan, saute dates, raisins, almonds and cinnamon in 1/2 cup water for 2 minutes.
Add cooked couscous.
Mix well and serve warm.

4 servings

Moroccan Carrots

1 lb of whole baby carrots, trimmed and peeled

Vinaigrette
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
2 tablespoons sweet paprika
2 tablespoons ground cumin
3 cloves garlic, finely chopped
1/4 cup flat leaf parsley, finely chopped
1/2 teaspoon salt
1 teaspoon pepper

To make the vinaigrette, mix together the oil, vinegar, paprika, cumin, garlic, parsley, salt and pepper.
Cook carrots in boiling water to just tender.
Drain.
Toss with the vinaigrette and leave at room temp for 3-4 hours, tossing twice.
Serve at room temp.

8 servings

Q: A good page on Internet of Moroccan recipes please?
Andcan you suggest for me please, just the name of recipes that are made with apricots, prunes, raisins and almonds??? THANKS VERY MUCH!!!

A: Here’s links to some online Moroccan Cookbooks:

http://www.recipezaar.com/cookbook.php?bookid=93373

http://www.recipezaar.com/cookbook.php?bookid=81762

http://www.recipezaar.com/cookbook.php?bookid=47380

http://www.recipezaar.com/cookbook.php?bookid=32752

Q: What is a good website with *easy* Moroccan recipes?
Sarah- Where the hell is my bag of couscous? I can’t find it ANYWHERE and I actually felt like cooking today.

A: just call me lol i’ll give YOU some

Edit~if it was up…..oh you know

Q: Do you know any moroccan dessert recipes?
preferably vegetarian (no gelatine) and able to make within 1 hour….thanks a lot!

A: The Casata
Almonds, fruit, chocolate

First Layer
2 eggs separated
1/2 cups sifted powdered sugar
1/2 cup whipping cream
4 drops almond extract

Second Layer
2 tablespoons unsweetened cocoa
1-1/2 teaspoons cold water
2 ounces semisweet chocolate
2 eggs, separated
1/2 cup sifted powdered sugar
1/2 cup whipping cream

Third Layer
1/3rd cup sliced almonds
12 red candied cherries
12 green candied cherries
2 pieces glaced pineapple wedges
2 to 6 glaced or dried apricots
1 large egg white
1/3 cup sifted powdered sugar
1 cup whipping cream
1 teaspoon vanilla

First Layer:
Place 9″x3″ pan in freezer. Beat egg whites until soft peaks form, gradually add sugar. Lightly beat egg yokes in bowl and fold into egg whites. Beat cream and almond extract in another small bowl until stiff. Fold in egg white mixture. Pour into chilled pan and spread. Freeze until firm or one hour.

Second layer:
Mix cocoa and water in cup until smooth. Melt chocolate. Whisk egg yokes into chocolate; whisk in cocoa mixture. Beat egg whites forming soft peaks. Gradually add sugar. Beat cream in bowl until stiff. Fold cream into egg whites, then fold in chocolate mixture. Pour over first layer, spread, and freeze firm for one hour.

Third layer:
Heat oven to 350 degrees. Bake almonds in baking pan until light brown – 6 to 8 minutes. Cool. Chop red and green cherries, pineapple, and apricots. Beat egg whites in bowl forming soft peaks. Gradually add sugar. Beat cream and vanilla in mixer bowl until stiff, fold in egg whites. Add almonds and fruit and mix. Pour in pan. Freeze 6 hours. Unmold, cut into wedges.

Macadamia Nut Butterscotch Bars

1 cup unbleached flour
1/3 cup confectioners sugar
1/2 cup unsalted butter at room temperature
6 Tbls unsalted butter, melted 1/2 cup firmly packed brown sugar
1 tsp vanilla extract
1 large egg
2 cups Macadamia nuts, roasted

Sift the flour and confectioners sugar together in small bowl. With 2 knives or floured fingers, blend in the 1/2 cup butter until the mixture looks like small crumbs. Pat mixture into bottom of 9″ x 12″ greased pan. Bake 17 to 20 minutes at 325 degrees or until lightly browned at the edges.
Whisk together melted butter, brown sugar and vanilla until no lumps remain. Whisk in egg and beat until mixture resembles pudding. Add the Macadamias, stirring to coat thoroughly.

Pour mixture over crust and bake at 325 degrees for 25 minutes or until browned all over and puffed slightly in center. Cool completely before cutting into squares.

hope these help. enjoy.

Q: i need moroccan recipes?
i want to surprise my husband who is from marrakech with a full moroccan meal that doesnt consist of LAMB. can you please help me so i can surprise him with a wonderful meal that will cure his homesickness for food

A: Moroccan Braised Chicken
Serves 6

4 tablespoons olive oil

6 whole chicken legs (about 12 ounces each), drumsticks and thighs attached, skin removed

Coarse salt and ground pepper

1 large onion, halved and thinly sliced

1 teaspoon turmeric

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1 1/2 cups large pitted prunes (dried plums)

1. In a large (5-quart) heavy pot, heat 2 tablespoons oil over medium-high. Season chicken generously on all sides with salt and pepper. Place 3 chicken legs in pot; cook, turning once, until browned, about 10 minutes total. Transfer to a plate. Repeat with remaining chicken and oil.

2. Add onion and 1/4 cup water to pot; cook, stirring to loosen browned bits on bottom. Add turmeric, ginger, and cinnamon; cook, stirring occasionally, until onion has softened, about 5 minutes. Return chicken to pot. Add 2 cups water and half the prunes; bring to a boil. Reduce heat; partially cover, and simmer until chicken is cooked through and very tender, about 45 minutes.

3. Transfer chicken to a platter; cover tightly with aluminum foil to keep warm. Add remaining prunes to pot; raise heat to high. Continue to cook, stirring occasionally, until sauce has thickened, about 10 minutes more. If not serving immediately, top chicken with sauce, cover and refrigerate up to 1 day in an airtight container. Otherwise, divide chicken among serving plates, and top with sauce.

Q: I recently went to a Moroccan restaurant loved it!! Anyone have Moroccan recipes?

A: CHORBA FASSIA OR FASSI CHORBA
Soup of Vegetables originally from Fes city

Ingredients for 6 people

* 250 g of calf meat
* 2 carrots
* 2 turnips
* 2 potatoes
* 2 branches of celery
* 3good tomatoes
* 1 bouquet of parsley
* 1 onion
* half tea cup of vermicelli
* 1 soup spoonful of oil
* 1 coffee spoonful of pepper
* 1 pinch of saffron

Preparation

Peel and cut the vegetables into little pieces(except for tomatoes), put them inside a boiler ,add the meat cut in little pieces plus the vegetables(except for tomatoes with parsley,crushed onion,oil salt, pepper and saffron ;then add 2 liters of water, put the boiler on fire till boiling.

Remove the tomatoes center, wash them and plunge them for 1 min into boiled water before peeling them, crush the pulp with a fork in a pan, put the tomatoes in the boiler , cover the boiler and leave it cook on a medium fire for 60min

10 minutes before serving, throw vermicelli in rain , cover the ¾ and leave it to cook.serve as soon as it is cooked.

ZALOUK
EGG PLANT SALAD

Ingredients

* 1 kg of egg plant
* 500 g of tomatoes
* 5 to 6 cloves of garlic
* 5 soup spoonful of olive oil
* 1 soup spoonful of lemon juice
* 1 soup spoonful of red pepper
* 1 soup spoonful of cumin
* salt
* a half soup spoonful of pepper
* black olives and preserved slice lemon

Preparation

Cook during 30 mn the non_peeled egg plant cut in big pieces into salty water, cleanse the tomatoes and cut them into pieces, cook them during 5 mn in a shallow pan with oil , red pepper, cumin, garlic, salt and lemon juice.When the egg plant is almost cooked drain and press it to extract its water, add it to tomatoes, crush the whole while stirring up on a little fire for 15 to 20mn,rectify condiment if necessary with lemon juice, leave it cool, serve in saucers.

Kefta
(foliated minced meat)

Ingredients

* 500 g of minced calf meat
* 100 g of mutton grease
* 1 coffee spoonful of salt
* 1 coffee spoonful of cumin
* 1 spoonful to coffee of red pepper
* 1 cup of minced parsley
* 1 cup of coriander
* 1 minced thin onion
* 100 g of butter
* 4 churned eggs
* 2 coffee spoonful of cinnamon
* 1 kg of pastille
* oil for frying
* chilly sugar and cinnamon in saucers

Preparation

Mix the minced meat and grease with parsley, coriander[cilantro], red pepper, cumin,onion and salt.

Cook the whole in butter, while crushing with a spoon to separate the grease, allow to simmer till the liquid is completely evaporated.

Add cinnamon while mixing on a little fire , incorporate progressively the eggs(keep some to glue the briouates), mix and remove from fire.

The briouates’ folding

Cut the leaves of pastille in two pieces, take1/2 of one leaf in its length, bring down the sides to the center to have a rectangular border.

Put one soup spoonful of the mixture in one extremity then fold up again or roll to form a triangle, rectangular or a cylinder, make sure to close the force meat.glue the extremity with eggs, to serve the briouats, fry them in a very hot oil, remove them with a skimmer when they have a golden color, drain and put them on an absorbing paper.

They can be served hot ,crown _shaped within a plate, with a saucer of chilly sugar and cinnamon.

Chermoula
Chermoula is the preparation of sauce for fish condiment in Moroccan recipes, either for fried fish or cooked fish in tagine with vegetables or stuffed and cooked fish in oven , it can be prepared in advance and be conserved in a bowel in the fridge.

Ingredients

* 1 big bouquet of coriander
* salt
* 4 cloves of garlic
* ½ glass of water
* 2 coffee spoonful of sweet red pepper
* ½ spoonful to coffee of hot red pepper
* 1 soup spoonful of cumin
* 2 soup spoonful of lemon juice
* 3 soup spoonful of olive oil

Preparation

Crush the coriander with salt and garlic , mix in a plate with sweet and hot red pepper, cumin, lemon juice; water and olive oil.

Cover fish with the pickle and leave it to impregnate for at least ½ hour , then fry the oil in hot oil or cook it in a tagine.

M’qalli

Ingredients

* 2 chikens
* 3 onions cut into slides
* 3 crushed cloves of garlic
* 1 coffee spoonful of ginger
* A little bit of safran
* 1 soup spoonful of lemon juice
* salt
* 1 glass of water
* 2 preserved lemon cut into slides
* 10 preserved green olives

Preparation

Clean and drain the chiken, salt it, leave it for 2 hours, then clean and drain it again.

Cook it in a pressure cooker with onions, garlic, safran, ginger, lemon juice, salt and water, mix and cover, then cook on a middle fire, till the chiken is almost cooked, add lemon slides, olives and cook for 5 mn on a little fire.

Present the chiken in complete, watered with sauce and decorated with olives and preserved lemon slides.

Tagine of meat and prunes

Ingredients for 12 people

* 1 and ½ kg of mutton meat(shoulder), cut into pieces
* 500 g of prunes, washed and swollen in water
* 100 g of blanched and fried almonds
* 2 middle onions
* 3 cloves of garlic
* 2 sticks of cinnamon
* 1 soup spoonful of granulated cinnamon
* 1 coffee spoonful of granulated ginger
* 1 pinch of crushed natural saffron
* ½ cup of sesame seed
* 5 soup spoonful of granulated sugar
* 1 coffee spoonful of salt

Preparation

In a container, put the meat cut into pieces, add salt, oil, spices, 1 crushed onion and garlic, mix, leave it to impregnate, then add water, cover the container and cook for 20 min on a middle fire.

Take 2 soup ladles of sauce from the container to a saucepan, use that sauce to cook the prunes, when almost cooked, add 3 soup spoonful s of sugar and 1 soup spoonful of cinamon, allow to simmer.

Add meat, the second crushed onion,sprinkle with 2 soup spoonful of sugar and finish cooking(15 mn), mix frequently.

Blanch fry and drain almonds, grill the sesame seed slightly in a dry shallow pan

Serve meat and prunes in a plate, water them with sauce and decorate with fried almonds and sesame.

Kebab

Ingredients:

* 1kg 500 of beef meat(fillet or steaks)
* 500 g of nodule grease
* 2 slightly 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
* saffron
* 1 soup spoonful of lemon juice
* 5 soup spoonful of olive oil
* salt

Preparation:

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, saffron, lemon juice and oil, 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.

Beghrir or tulle pancake

Ingredients

* 375 g of fine semolina
* 125 g of flour
* 1 coffee spoonful of salt
* 1/ 2 liter of milk
* 1/ 2 liter of water
* 3 eggs
* 40 g of yeast (bakery)
* 4 soup spoonful of honey
* 1/ 4 liter of water
* 50 g of butter

Preparation:

Dilute the yeast in a tepid water slightly sugary. Sift the yeast and the flour in a big bowl together.

Make the milk and water tepid, salt, beat the eggs and insert them to the liquid. Pour the half of liquid in the semolina gradually while kneading. Beat vigorously to the hand the gotten dough in order to air it and eliminate the curds. after 10 min, insert the remainder of liquid then cover with a clean cloth and let to raise at least 1/ 2 h, sheltered from air.

Heat2 or 3 stoves slightly oiled, mix the dough with a soup ladle then pour the value of1/4 of soup ladle in every stove Spread out the dough with the back the soup ladle .cook to soft fire until some holes form to the surface and that all trace of raw dough disappears. Put the crepes on the clean cloth smooth face under until they cool.

Melt the butter and the honey with water in a pan and let the liquid boil for some minutes. Dispose the beghrir in a dish and water them of honey. We can also to caramelize some of them to the oven.

Bon Appetit

Q: Authentic moroccan recipes?
I have a Moroccan themed party coming up and need some great authentic recipes. In particular, I’ve had a spicy fried (not breaded) eggplant out at a Moroccan restaurant that was served as part of a trio of salads. It was delicious…any ideas?

A: Moroccan cuisine is famous for their varieties of salads, kebabs, couscous & tagines served with Moroccan Mint Tea & Moroccan bread.

MOROCCAN EGGPLANT SALAD

Ingredients:

2-3 large eggplants (this salad can be made with green peppers instead of eggplant)
1-2 cloves garlic, minced
3-4 small tomatoes, chopped
1 medium onion, minced
2 tsp. red pepper
2-3 Tbs. tomato paste
1 tsp fresh parsley, minced
1/2 tsp. pepper
1/2 tsp. powdered ginger
1/2 tsp. tumeric
1/2 tsp. cumin
olive oil

Preparation:

- Put the green peppers on an open flame or under the broiler until the skin is burned black; put the peppers in a plastic bag rubbing briskly between the hands to remove the burned skin (if you are using eggplant instead of peppers, char them in the same manner, but simply scrape off the burned skin with a fork).

- Sauté the onions and garlic in the olive oil over medium to high heat; when the onions have become soft add the peppers, tomatoes, red pepper and other spices; when the tomatoes are soft add the tomato paste; lower heat, cover and simmer for 15-20 minutes.

- Allow to cool before serving, sprinkle with minced parsley

GREAT WEBSITES:

http://www.moroccan-recipes.com/

http://www.africa.upenn.edu/Cookbook/Morocco.html

http://www.al-bab.com/maroc/food.htm

http://visualrecipes.com/recipe-search/cuisine/Moroccan/

http://www.tagines.com/tagine_recipes.cfm

http://recipes.wuzzle.org/index.php/75

http://www.thespicehouse.com/recipes-by-cuisine/moroccan-recipes

http://www.epicurious.com/tools/searchresults?search=tagine&x=0&y=0

http://www.foodnetwork.com/recipes/moroccan-mint-tea-recipe/index.html

http://friendsofmorocco.org/Food/recipes.htm

http://www.world-recipes.info/morocco-moroccan/

http://www.thegutsygourmet.net/africa.html

http://www.recipehound.com/Recipes/morocco.html

Q: Do you have any moroccan recipe to share?
i am new at making moroccan foods…does anyone have some recipes that I may try?

A: MOROCCAN CARROT AND ORANGE SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Carrots, shredded
3 tb Olive oil
4 Oranges, peeled
1 Lemon, juice of
1 Onion, sliced
1/4 c Walnuts, chopped
1/2 c Currants
Pepper freshly ground
1/4 ts Red hot pepper flakes

1. Section the oranges (about 2 cups).
2. Cut the onions into 2-inch lengths (about 2 cups).
3. Soak the currants in water for 10 minutes and drain. 4. Put all the
ingredients in a bowl and toss. Refrigerate for 1/2 hour or more before
serving.

Title: MOROCCAN LEMON CHICKEN WITH OLIVES
Categories: Moroccan, Chicken
Yield: 4 servings

1 Medium onion. peeled and
-quartered
2 Medium garlic cloves, peeled
-and minced
2 1/2 lb Chicken, skinned
2 tb Flour
1 tb Olive oil
2 1/2 c Water, divided
1/8 ts Saffron
1/2 ts Ground ginger
1/2 ts Ground cumin
1/2 ts Paprika
1/4 ts Salt
3 tb Lemon juice
Grated peel of 2 lemons
1/2 c Green olives, pitted and
-coarsley chopped
2 tb Minced cilantro
3/4 c Couscous
Fresh ground black pepper

In a food processor, finely chop onion and garlic. Dredge chicken in
flour. In a large skillet, heat oil over medium heat. Saute chicken
and onion mixture until mixture has softened, about 10 minutes.
Stir in one cup water, saffron, ginger, cumin, paprika, salt and
lemon peel. Bring to a boil, reduce heat and simmer, covered, 35
minutes. Remove chicken from sauce and allow to cool a few minutes.
Debone chicken and cut meat into small pieces. Put meat back into
sauce with the lemon juice, olives, cilantro and pepper. Simmer
gently 5 minutes.
While the chicken is cooking, bring 1 1/2 cups of water to a boil
in a medium saucepan. Add the couscous and bring back to a boil.
Remove from heat and allow to sit for 5 minutes.
Spoon chicken mixture over couscous and serve.

Moroccan Spiced Salmon On Lentils (Hl)

Recipe By : TVFN: RECIPE FOR HEALTH SHOW #RHC218
Serving Size : 1 Preparation Time :0:00
Categories : Fish-fs Oven-fs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups french green lentils (3/4 pound)
–picked over and rinsed
salt and freshly ground pepper
1/4 cup coriander seeds
1/4 cup fennel seeds
2 tablespoons cumin seeds
1 teaspoon cardamom seeds
2 teaspoons whole cloves
1/4 cup olive oil — plus 2 tablespoons
8 garlic cloves — minced
2 large shallots — minced
2 tablespoons harissa*
35 ounces italian plum tomatoes — drained and chopped
–juices reserved
6 salmon (6-ounce) fillets — with skin
1 tablespoon unsalted butter
–cut into 6 pieces

*Available at specialty food shops

In a medium saucepan, cover the lentils with 6 cups of water and bring to a
boil over high heat. Reduce the heat to low, cover and simmer, stirring
occasionally, until the lentils are tender, about 25 minutes. Season with
salt and pepper and set aside, covered.

In a medium skillet, combine the coriander, fennel, cumin and cardamom
seeds with the cloves. Toast the spices over moderate heat, stirring, until
fragrant — about 3 minutes. Transfer to a plate to cool. Finely grind the
spices in a spice grinder or mortar.

In a medium nonreactive saucepan, warm 1/4 cup of the olive oil over
moderately low heat. Add the garlic and shallots and cook, stirring, until
translucent, about 5 minutes. Add the harissa and 1 tablespoon of the spice
mixture and cook, stirring, until fragrant — about 3 minutes. Add the
tomatoes and their juices and increase the heat to moderate. Simmer the
sauce, stirring occasionally, until the flavors are well blended — about 5
minutes. Season with salt and pepper. (MAKE AHEAD: The lentils and the
tomato sauce can be refrigerated for 3 days. Store the spice mixture in a
glass jar at room temperature.)

Preheat the oven to 400 degrees. Place 2 large ovenproof skillets over high
heat. Add 1 tablespoon of the oil to each skillet. Season the salmon
fillets with salt and pepper and coat them on both sides with the remaining
spice mixture. When the oil is very hot, add 3 salmon fillets to each pan,
skin side down. Put 1 piece of the butter next to each fillet and shake the
pans to incorporate the butter into the oil. Saute the salmon fillets for 3
minutes. Transfer the skillets to the oven without turning the fillets and
roast the salmon for about 6 minutes, or until the skin is very crisp and
the fish is just cooked through.

Meanwhile, reheat the lentils and the tomato sauce. Spoon the lentils into
the center of warmed dinner plates and set the salmon fillets on top, skin
side up. Spoon the tomato sauce around the lentils and serve at once.

Yield: 6 servings

Q: I want to make a good moroccan meal using boneless skinless chicken breast and couscous. Recipes?
What should I do?
________________________________

I’ve done some reading up on Moroccan cooking/spices/etc. but don’t know exactly what to make. Have any of you MADE a Moroccan meal before and if so, recommendations?

P.S.
Please dont tell me to go to google, allrecipes.com, cooks.com, or any other site. I’m aware of the internet. I’m looking for personal experiences.

A: I make this dish about once a week, and every one that has tried it wants the recipe. It’s delicious, simple, very flavorful, and quite healthy.

The original recipe calls for using whole chicken breasts, but I prefer to cut the breasts into large chunks (marinade flavors the meat even more), marinate at least 6 hrs. or overnight, then skewer the chicken before grilling. I then serve it with lemon-garlic couscous (Near East brand).

GRILLED MOROCCAN CHICKEN

1/2 cup extra virgin olive oil (good quality)
1/4 cup chopped scallion (white part only)
1/4 cup chopped parsley
1/4 cup chopped fresh cilantro
1 tablespoon minced garlic
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
4 boneless skinless chicken breasts

1. Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric, and cayenne pepper in the container of a food processor.
2. Process until smooth.
3. Rub the mixture on both sides of the chicken breasts and let stand 30 minutes.
4. Preheat the grill to medium hot.
5. Grill chicken breasts 5-7 minutes on each side, or until done.

Q: where can i find recipes of moroccan dishes?

A: Here are a couple of resources

Q: Looking for a Moroccan recipe for savory Breewats?
Made with phyllo dough, chicken, eggs and cheese (i think?)
I just came back from Marrakech and had homemade Breewats – I can’t seem to find a recipe online- anyone have one?

A: Here is a recipe for Moroccan style chicken phyllo rolls. It is very similar to a breewat.

http://www.recipezaar.com/182157

Q: any good Moroccan recipes?

A: Moroccan Meatballs — Tagine Kefta

In Morocco, people eat it straight out of the tagine with lots of bread to soak up the sauce but it also makes the best spaghetti and meatballs! The key is to use the freshest, juciest tomatoes you can find. If you aren’t lucky enough to have a tagine, you should be able to make this dish in a deep frying pan, as long as it has a cover. A non-stick pan would be best. One other thing, be careful of adding onions to this dish as they are very watery and will make the sauce runny. If you do add onions, you will probably have to let it simmer uncovered for a few minutes to reduce the sauce.

2-3 servings
35 min 10 min prep

For the sauce

6-8 medium tomatoes, cored and roughly chopped
1 tablespoon paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper
3-4 tablespoons chopped fresh flat-leaf parsley
2 garlic cloves, minced
salt & freshly ground black pepper, to taste
1/4 cup vegetable oil

For the meatballs

400 g ground beef
1 tablespoon paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper
3-4 tablespoons chopped fresh flat-leaf parsley
2 garlic cloves, minced
salt & freshly ground black pepper, to taste

Mix all the ingredients for the sauce together in the tagine, cover and let simmer gently over a medium heat for 15 minutes, stirring occasionally.
Meanwhile, use your hands to mix the ingredients for the meatballs together and then roll the meat into small balls, about 1 inch round.
After the tomatoes have simmered for about 15 minutes, stir the sauce and add a little water if you feel it is needed.
Place the meatballs in the sauce.
Do not stir but just let them sit on top of the sauce.
Lower the heat, cover and cook for another 8-10 minutes. Uncover and let simmer another couple minutes if you feel the sauce needs thickening.
Serve with lots of crusty bread for dipping in the sauce or over spaghetti with parmesan cheese on top.
If you want to make these ahead of time and freeze them, leave the parsley out and place the meatballs in a rigid container like a tupperware dish before freezing.
To reheat, thaw in the fridge (you can do this overnight) and reheat on the stovetop over medium-low until bubbly. Add chopped parsley before serving.

Q: What are some typical 1942 Moroccan meals to serve at a Casablanca screening and dinner party?
I’m planning a dinner party followed by a screening of Casablanca and would like to serve some authentic Moroccan foods from that era. Nothing too fancy please; just some simple fare. Does anyone know of any web sites that might have Moroccan menus and recipes?

A: you could try this world recipe by country link list…just find morocco and look there..

World Recipes by country
http://www.ivu.org/recipes/
http://www.cliffordawright.com/recipes.html
http://www.pbs.org/home/home_cooking.html
http://www.johnrussell.name/recipes/index-en.htm
http://www.africa.upenn.edu/Cookbook/about_cb_wh.html
http://www.fatfreevegan.com/includes/ethnicity.shtml
http://fooddownunder.com/
http://fitdv.myrecipefriends.com/
http://dmoz.org/Home/Cooking/World_Cuisines/
http://foodgeeks.com/recipes/cat/10,ethnic__international.phtml (countries and ethnic)
http://about.com/food/bSrch.htm
http://asiarecipe.com/ (asia by country)
http://recipes.howstuffworks.com/ethnic-recipes.htm (ethnic recipes)
http://www.europeancuisines.com/Regions (europe by country)
http://www.netcooks.com/links.html (international cooking links)
http://www.cbel.com/european_recipes/?order=alpha (Europe by country)
http://www.recipesource.com/ (ethnic recipes by country)
http://www.elca.org/countrypackets/select.html (click on the country and then click on recipes on right side)
http://www.knowledgehound.com/topics/cuisines.htm (world, native american, soul food, Pennsylvania dutch)
http://recipes2.alastra.com/ethnic/ (Nepal, Tibet, Dutch, Ukraine, midieval etc)

Q: Anybody have a Moroccan Sephardic recipe that is their favorite and would like to share?
Maybe I’m really reaching with this one but I have a Sephardic (Moroccan) cookbook and it’s interesting but I haven’t tried enough of the things in it to have a favorite yet.
my mouth is watering!

A: Sambusak Sephardic Stuffed Pastries

Ingredients

(6 servings)

2 tb Active dry yeast (2 packages)
2 c Lukewarm water, divided
1 pn Of sugar
1 ts Salt
1/2 lb Pareve (without meat or milk products) margarine
2 lb Sifted all-purpose flour (about 8 cups)
1 tb Ground anise
Vegetable oil for frying
Meat Filling (recipe follows)

Instructions

Directions: Procedure: Dissolve the yeast in about cup warm water with a pinch of sugar.
Add salt, remaining water, margarine and some of the flour. Gradually add the remaining flour and the anise. Blend with your hands and knead well. If the dough is too soft or sticky, add more flour.
Place in a greased bowl and let rise, covered, until doubled in bulk (about 1 hour). Punch down, knead again and let rise again until doubled.
Take a piece of dough the size of a plum and roll it into a ball. Press it down on a floured board until it flattens into a circle. Place 1 tablespoon of filling in the center. Fold over and pinch into a half- moon shape.
Heat oil to 375 degrees. Deep-fry until golden. Drain and serve.
Meat Filling
1 tablespoon vegetable oil 1 bunch scallions, diced 1 pound very lean ground meat Dash of garlic powder, ginger, turmeric 1 teaspoon cinnamon Salt to taste
Procedure: Heat oil, add scallions, meat, spices. Keep turning meat as it browns. When cooked, turn up the heat so all the water evaporates. Cool.

Cheese Rolls (Sephardic Recipe)
Yield: 20 Servings

Ingredients

4 oz sharp cheddar cheese;
-crumbled
3 oz greek cheese (feta);
-crumbled
1 egg; beaten
1 pn cayenne pepper
1 white bread slices; trimmed
1 oil for deep frying

Instructions

From: Ruth Heiges

Date: Sun, 11 Aug 1996 16:00:22 +0300 (IDT)
From Memoirs & Menus, by Georges Spunt. The family was Ashkenazic, with
Sephardic elements. The cheese-roll recipe uses the same filling as one for
cheese sambuzeks, which I’ll post separately.

Place 1 teaspoon of filling down the length of 1 bread slice. Fold over the
filled side, tucking it in as you roll. Continue rolling as tightly as
possible without squeezing out the filling. Secure with tooth picks.

Bring about 3 inches of oil to sizzling in a large skillet (375 F on an
electric frying pan) and fry the rolls until they are golden brown. Drain
on paper towels and serve at once.

These may be frozen before frying by placing them on a large cookie sheet
and later transferring them to containers or freezer bags

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