Category Moroccan / page 1
African and Middle Eastern Spice Info
Around the Arabian Gulf, highly spiced food is still common: recipes from the region call for comple...
Almond Macaroons
Preheat oven to 180 degrees C. In a large mixing bowl combine cmg sugar and beaten egg. Beat until m...
Amalou
In a blender, mix pulse the almonds with the walnut oil and salt. When smooth, spoon in honey and bl...
Apple Milk Drink (Sharbat)
Peel and cube the apples. Place in the blender jar with sugar, perfumed water and milk. Whirl at hig...
Aromatic Carrot Soup - (Moroccan)
Bring the stock to a boil in a medium saucepan and add the whole carrots with the garlic. Reduce hea...
Aubergine Salad La Tamu
Salt aubergine slices generously & leave to drain for 30 minutes. Rinse well under running water & p...
Aziza Benchekroun's Five-Day Preserved Lemon Special
Wolfert writes: "If you run out of preserved lemons, or decide on just a few day's notice to cook a ...
Bacha's Moroccan Salad Dressing
Mix together all the ingredients & let sit for a while to allow the flavours to marry. The use.* Or ...
Baked Filo Triangles with Lamb and Moroccan Spices
Combine the lamb, onion, garlic, cumin, ginger, paprika, cinnamon, cayenne, saffron, parsley, corian...
Barbecued Lamb with Chermoula
To make Chermoula:Mix onion garlic flat leaved parsley coriander cumin saffron harissa olive oil and...
Barbecued Mechoui Lamb
Place the lamb in a non-aluminium container. Combine all the ingredients for the marinade and rub ov...
Basics for Couscous
There must be seven vegetables, never fewer - usually onion, carrot, green peppers, courgettes, turn...
Basteeya (Moroccan Chicken Pie)
Preheat oven to 375 degrees F. Brush a 10-inch pie dish with some melted butter. In a large skillet ...
Bean and Almond Soup (Morocco) and Lt;t and Gt;
In a large saucepan, bring the beans and their water to a boil and cook over medium heat for 45 minu...
Beet Appetizer Salad
Cut off ends of beets. Wash well & cook in boiling salted water until tender. Drain & remove skins u...
Beet, Orange, and Walnut Salad
Preheat the oven to 375F. Wash the beets and place in a baking dish. Drizzle with 1 tablespoon of ol...
Beet Salad i and ii
Wash beets well, being careful not to break their skins. Cut off the tops, leaving a stalk of about ...
Beets with Moroccan Dressing
Prepare a charcoal fire or preheat a gas grill. Brush the beats with olive oil and place over medium...
Bisteeya (Morocco) pt 1
This is my absolute favorite recipe, but it's rather involved (for me anyway hehe) I don't make it n...
Bisteeya (Morocco) pt 2
Tucking in sheets). Brush entire pie again with butter and pour any remaining butter around the edge...
Braised Squash with Moroccan Spices
1. Cut the squash in half lengthwise. Remove the seeds and fibers, and peel. Cut into 1 inch pieces....
Briouats - Pastry Triangles
Prepare the Almond Filling: In a food processor, chop the almonds to a coarse consistency, then add ...
Bstila - Moroccan Chicken/Nut Pie
Brown 1/2 lb blanched almonds in a little oil until golden. chop coarsely or pound with a mortar and...
Bstilla Info
Ancient in origin the Bstilla is the great party piece of every moroccan banquet. The traditional ve...
Butterflied Lamb with Moroccan Mint Mechoui
1 Put the lamb in a shallow non- metallic dish. Mix all the remaining ingredients but the salt and r...
Byesar - Puree of Dried Beans
Soak the beans the night before in 3-4 times their volume of water. Discard any floating beans. The ...
Calf's Liver with Cumin
Mix the flour, chilli powder/paprika (depending on how spicy you want your liver) and cumin seeds wi...
Caramelised Oranges
Slice the peeled oranges horizontally. Secure the pieces in their original shape with cocktail stick...
Carrot, Orange and Radish Salad
Combine carrots, oranges, radishes & cilantro in a salad bowl. Whisk together the olive oil, juices,...
Chermoula (Moroccan Fish Marinade)
In food processor or blender combine cilantro, garlic, vinegar, lemon juice, paprika, cumin, crushed...
Chick-Pea Tomato Stew with Moroccan Flavors
In a bowl soak chick-peas in water in cover by 2 inches overnight or quick-soak (procedure page 103)...
Chicken and Olives
Combine chicken with spices in large bowl. Stand covered for 1 hour. Heat 2 tablespoons oil in a lar...
Chicken Baked with Orange-Spiced Harissa Sauce
Combine all ingredients except chicken to make a smooth sauce. Thin with orange juice if needed. Sep...
Chicken in Moroccan Style with Pickled Lemons and Olives
Rub the chicken pieces well with a mixture of the salt and 4 of the garlic cloves, finely chopped. L...
Chicken Morocco
In a asaucepan, bring 1- 1/2 cups water to a boil; add bulghur. Cover and cook over low heat for 20 ...
Chicken Simmered in Smen
*See "Basic Method for Preparing Poultry" recipe. Place prepared chicken in 5 1/2 qt. casserole with...
Chicken Tagine with Seven Vegetables
Cut chicken into serving pieces. Remove backs and wings and save for soup. Remove all skin and fat f...
Chicken Tangine with Seven Vegetables
Place the cubed eggplant in a colander, salt it and let it drain for 20 minutes. Rinse well and set ...
Chicken with Ginger and Garbanzo Beans
Place chicken in a large bowl, cover with water. Add lemon juice, let marinate for 20 minutes. Drain...
Chicken with Olives and Lemon Tajine
Heat oil in a heat-proof casserole or Dutch oven. Stir in next 7 ingredients. Add chicken pieces and...
Chickpea Moroccan Flatbread
At Stage 2 of the basic recipe, mix in the cumin seeds, coriander seeds and chickpeas and carry on t...
Chopped Chicken and Chick Pea Saladwith Moroccan Spices
To prepare the dressing: Put the garlic and half of the cilantro in a food processor or blender; pro...
Cooked Carrots' Salad
Here is another Spicy Carrot Salad from Morroco:Pascal PerezWash and cook carrots in salt water for ...
Cooked Tomato and Green Pepper Salad
Heat olive oil in a large skillet. Saute the halved peppers until soft & just beginning to change co...
Cornish Game Hens with Dried Fruit and Honey
Heat 2 tablespoons oil in heavy medium skillet over medium heat. Add almonds; saute until golden, ab...
Courgette Salad
Trim the courgette & cut into 1/4" thick slices. Combine slices in a pot with 2/3 c water, oil, hot ...
Couscous
1. Soak the chickpeas overnight in four times their volume of water in a noncorrisble bowl. 2. Heat ...
Couscous
IN A SAUCEPAN, BRING WATER, SALT AND BUTTER TO A BOIL. STIR IN COUSCOUS; COVER. REMOVE FROM HEAT AND...
Couscous
Place the couscous in a large bowl and add 2 1/2 cups boiling water and salt. Let the couscous rest ...
Couscous Avec Pois Chiche Et Raisins
Put all the ingredients, except the raisins, couscous and butter, in the bottom of the couscousier. ...
