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Recipe Name : Moroccan Baked Fish Tagine With Potatoes, Carrots, Tomatoes and Peppers Recipe
Description : This classic Moroccan recipe is prepared by baking chermoula-marinated whole fish with potatoes, carrots, tomatoes, and green peppers–the result is zesty, saucy and delicious. Serve directly from the baking dish with Moroccan bread for a complete one-dish meal.Use any firm, white fish such as sea bass, red snapper, or orange roughy. Be sure to slice the potatoes and carrots quite thin so that the vegetables will be tender by the time the fish has finished cooking.For stove top preparation in a traditional tagine, see this Fish Tagine Recipe.Serves 6.
Ingredients : ['4 1/2 pounds (2 kilograms) sea bass, red snapper, or orange roughy, about 1 to 2 fish', '2 large carrots, cut into thin sticks', '2 large potatoes, peeled and thinly sliced', '3 to 4 tomatoes, thinly sliced', '2 green peppers, sliced into rings', '1 to 2 chili peppers', '1 to 2 lemons, sliced', 'Salt, to taste', 'Ginger, to taste', 'Freshly ground black pepper, to taste', '2 ounces red olives', '2 tablespoons chopped parsley, or chopped cilantro, for garnish']
Total time for preparation : 90 mins
Steps for preparation : {'Steps to Make It': ['Wash and dry the fish.', 'Mix all of the Chermoula ingredients, adding a little more lemon juice or vegetable oil if necessary to thin the marinade.', 'Taste and adjust the seasoning so that the chermoula is as salty, lemony, and spicy as you like.', 'Reserve a little more than half of the chermoula, and use the remaining chermoula to marinate the fish, rubbing the chermoula over the outside of the fish and\xa0inside the cavity.', 'Cover the fish and leave to marinate while proceeding with the recipe. (Or, refrigerate the fish and leave to marinate at least several hours or even overnight.) Bring the fish to room temperature while proceeding with the recipe.', 'Preheat an oven to 425 F (220 C).', 'Lightly oil a baking dish with olive oil.', 'Distribute the carrots over the bottom of the dish, crossing them to create a bed for the potatoes and fish.', 'Add the potato slices in a single layer and season them to taste with salt, ginger, and pepper.', 'Place the fish in the baking dish and arrange the tomato slices on and around the fish.', 'Thin the reserved chermoula with 1/4 cup of water and several tablespoons of olive oil, and spoon the mixture over the fish and vegetables.', 'Top the fish with the green pepper, lemon slices, chili peppers and olives.', 'Cover the fish with aluminum foil and bake for 25 minutes.', 'Remove the foil and continue baking for another 20 to 30 minutes, until the fish and vegetables are tender.', "If the liquids in the dish have not reduced to a thick sauce during the baking, you'll want to do this on the stove. Carefully pour out the liquids into a saucepan and cover the fish to keep warm.", 'Reduce the liquids to a thick sauce over medium to medium-high heat and pour immediately back into the baking dish.', 'Garnish with the chopped parsley and serve.']}
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{'Steps to Make It': ['Wash and dry the fish.', 'Mix all of the Chermoula ingredients, adding a little more lemon juice or vegetable oil if necessary to thin the marinade.', 'Taste and adjust the seasoning so that the chermoula is as salty, lemony, and spicy as you like.', 'Reserve a little more than half of the chermoula, and use the remaining chermoula to marinate the fish, rubbing the chermoula over the outside of the fish and\xa0inside the cavity.', 'Cover the fish and leave to marinate while proceeding with the recipe. (Or, refrigerate the fish and leave to marinate at least several hours or even overnight.) Bring the fish to room temperature while proceeding with the recipe.', 'Preheat an oven to 425 F (220 C).', 'Lightly oil a baking dish with olive oil.', 'Distribute the carrots over the bottom of the dish, crossing them to create a bed for the potatoes and fish.', 'Add the potato slices in a single layer and season them to taste with salt, ginger, and pepper.', 'Place the fish in the baking dish and arrange the tomato slices on and around the fish.', 'Thin the reserved chermoula with 1/4 cup of water and several tablespoons of olive oil, and spoon the mixture over the fish and vegetables.', 'Top the fish with the green pepper, lemon slices, chili peppers and olives.', 'Cover the fish with aluminum foil and bake for 25 minutes.', 'Remove the foil and continue baking for another 20 to 30 minutes, until the fish and vegetables are tender.', "If the liquids in the dish have not reduced to a thick sauce during the baking, you'll want to do this on the stove. Carefully pour out the liquids into a saucepan and cover the fish to keep warm.", 'Reduce the liquids to a thick sauce over medium to medium-high heat and pour immediately back into the baking dish.', 'Garnish with the chopped parsley and serve.']}
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Recipe Name : Moroccan Tagine With Carrots, Potatoes, and Chickpeas Recipe
Description : This Moroccan tagine features a family style vegetable combo of carrots, potatoes, and chickpeas. Spicy food lovers will want to add the optional cayenne pepper or serve harissa on the side.Moroccans usually prefer dried chickpeas over canned. If using dried, soak about 1 cup of beans overnight, and then cook until tender (60 minutes or longer) in salted water before adding them to the recipe.Cooking time is for a pressure cooker. Allow double this time if preparing in a conventional pot, and triple this time if cooking in a clay or ceramic tagine.
Ingredients : ['1 to 1 1/2 pounds (500 to 700 grams) beef, lamb or goat meat, cut into 2- or 3-inch pieces', '2 medium onions, chopped or sliced', '3 cloves garlic, finely chopped or pressed', '1/4 cup finely chopped cilantro, plus more as needed for garnish', '1/4 cup finely chopped parsley, optional, plus more for garnish', '1 1/2 teaspoons ground ginger', '1 teaspoon salt, or to taste', '1 teaspoon turmeric', '1/2 teaspoon freshly ground black pepper', '1/4 teaspoon ground cinnamon, or 1 cinnamon stick', '1 pinch saffron threads, crumbled, optional', 'Cayenne pepper, optional, to taste', '1/3 to 1/2 cup olive oil', '1 pound (500 grams) carrots, peeled and quartered lengthwise', '1 pound (500 grams) potatoes, peeled and quartered lengthwise', '2 cups chickpeas, cooked or canned', '1/2 cup red or green olives', '1 preserved lemon, quartered and seeds removed']
Total time for preparation : 95 mins
Steps for preparation : {'Steps to Make It': ['Gather the ingredients.', 'Mix the meat with onion, garlic, cilantro/parsley, spices and olive oil in a pressure cooker. Brown the meat, uncovered, over medium heat for about 10 minutes, stirring occasionally.', 'Add 3 cups of water, cover, and cook the meat with pressure for 25 minutes if using beef, and about 35 minutes if using lamb or goat meat.', 'Add the carrots, adding water if necessary so that the broth almost reaches the top of the carrots. Cover and cook with pressure for about 7 minutes. Add the potatoes and chickpeas, and cook with pressure until the potatoes are tender\xa0about 5 to 6 minutes. Add the preserved lemon and olives, and reduce the sauce until it is thick.', 'Transfer the tagine to a large serving platter, garnished with freshly chopped parsley if desired.', 'Serve and enjoy!'], 'Pressure Cooker Method': ['Gather the ingredients.', 'Mix the meat with onion, garlic, cilantro/parsley, spices and olive oil in a pressure cooker. Brown the meat, uncovered, over medium heat for about 10 minutes, stirring occasionally.', 'Add 3 cups of water, cover, and cook the meat with pressure for 25 minutes if using beef, and about 35 minutes if using lamb or goat meat.', 'Add the carrots, adding water if necessary so that the broth almost reaches the top of the carrots. Cover and cook with pressure for about 7 minutes. Add the potatoes and chickpeas, and cook with pressure until the potatoes are tender\xa0about 5 to 6 minutes. Add the preserved lemon and olives, and reduce the sauce until it is thick.', 'Transfer the tagine to a large serving platter, garnished with freshly chopped parsley if desired.', 'Serve and enjoy!'], 'Conventional Pot Method': ['Gather the ingredients.', 'Mix the meat with onion, garlic, cilantro or parsley, spices and olive oil in a Dutch oven or pot. Brown the meat, uncovered, over medium heat for about 10 minutes, stirring occasionally.', 'Add 3 cups of water, cover, and simmer the meat for about 1 hour if using beef, and about 1 1/2 hours if using lamb or goat meat. Occasionally check on the level of the broth, and add more water if necessary during the cooking.', 'Add the carrots and enough water so that the broth almost reaches the top of the carrots. Cover and simmer the carrots until almost tender, about 10 to 15 minutes. Add the potatoes, chickpeas, olives and preserved lemon, and continue simmering, covered, until the potatoes are tender. Uncover and reduce the sauce until thick.', 'Transfer the tagine to a large serving platter, garnished with freshly chopped parsley if desired.', 'Serve and enjoy!'], 'Clay or Ceramic Tagine Method': ['Gather the ingredients.', 'Slice the onioninstead of chopping it, and tie the parsley or cilantro into a bouquet instead of chopping it.', 'Pour about half of the olive oil into the base of a large tagine. Distribute the onions over the bottom and then arrange the carrots on top of the onions.', 'In a bowl, mix the meat with the garlic and spices. Place the meat in the middle of the tagine, bone or fatty sides down. Swirl 2 cups of water in the bowl to rinse the spices, and then add this water and the remaining olive oil to the tagine.', 'Top the meat with the parsley bouquet and distribute the olives and preserved lemon wedges over the meat and carrots.', "Cover the tagine and place on a diffuser over medium-low to medium heat and allow the tagine to reach a simmer. This can take some time so be patient. Once a simmer is achieved, reduce the heat to the lowest temperature necessary to maintain the simmer, and cook for about 3 hours. Add the chickpeas (and a little water if you feel it's necessary), and continue cooking for another 30 to 60 minutes, until the meat and carrots are very tender and the liquids are reduced. Discard the cilantro bouquet, and garnish with freshly chopped parsley if desired.", 'Serve directly from the tagine. Enjoy!']}
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{'Steps to Make It': ['Gather the ingredients.', 'Mix the meat with onion, garlic, cilantro/parsley, spices and olive oil in a pressure cooker. Brown the meat, uncovered, over medium heat for about 10 minutes, stirring occasionally.', 'Add 3 cups of water, cover, and cook the meat with pressure for 25 minutes if using beef, and about 35 minutes if using lamb or goat meat.', 'Add the carrots, adding water if necessary so that the broth almost reaches the top of the carrots. Cover and cook with pressure for about 7 minutes. Add the potatoes and chickpeas, and cook with pressure until the potatoes are tender\xa0about 5 to 6 minutes. Add the preserved lemon and olives, and reduce the sauce until it is thick.', 'Transfer the tagine to a large serving platter, garnished with freshly chopped parsley if desired.', 'Serve and enjoy!'], 'Pressure Cooker Method': ['Gather the ingredients.', 'Mix the meat with onion, garlic, cilantro/parsley, spices and olive oil in a pressure cooker. Brown the meat, uncovered, over medium heat for about 10 minutes, stirring occasionally.', 'Add 3 cups of water, cover, and cook the meat with pressure for 25 minutes if using beef, and about 35 minutes if using lamb or goat meat.', 'Add the carrots, adding water if necessary so that the broth almost reaches the top of the carrots. Cover and cook with pressure for about 7 minutes. Add the potatoes and chickpeas, and cook with pressure until the potatoes are tender\xa0about 5 to 6 minutes. Add the preserved lemon and olives, and reduce the sauce until it is thick.', 'Transfer the tagine to a large serving platter, garnished with freshly chopped parsley if desired.', 'Serve and enjoy!'], 'Conventional Pot Method': ['Gather the ingredients.', 'Mix the meat with onion, garlic, cilantro or parsley, spices and olive oil in a Dutch oven or pot. Brown the meat, uncovered, over medium heat for about 10 minutes, stirring occasionally.', 'Add 3 cups of water, cover, and simmer the meat for about 1 hour if using beef, and about 1 1/2 hours if using lamb or goat meat. Occasionally check on the level of the broth, and add more water if necessary during the cooking.', 'Add the carrots and enough water so that the broth almost reaches the top of the carrots. Cover and simmer the carrots until almost tender, about 10 to 15 minutes. Add the potatoes, chickpeas, olives and preserved lemon, and continue simmering, covered, until the potatoes are tender. Uncover and reduce the sauce until thick.', 'Transfer the tagine to a large serving platter, garnished with freshly chopped parsley if desired.', 'Serve and enjoy!'], 'Clay or Ceramic Tagine Method': ['Gather the ingredients.', 'Slice the onioninstead of chopping it, and tie the parsley or cilantro into a bouquet instead of chopping it.', 'Pour about half of the olive oil into the base of a large tagine. Distribute the onions over the bottom and then arrange the carrots on top of the onions.', 'In a bowl, mix the meat with the garlic and spices. Place the meat in the middle of the tagine, bone or fatty sides down. Swirl 2 cups of water in the bowl to rinse the spices, and then add this water and the remaining olive oil to the tagine.', 'Top the meat with the parsley bouquet and distribute the olives and preserved lemon wedges over the meat and carrots.', "Cover the tagine and place on a diffuser over medium-low to medium heat and allow the tagine to reach a simmer. This can take some time so be patient. Once a simmer is achieved, reduce the heat to the lowest temperature necessary to maintain the simmer, and cook for about 3 hours. Add the chickpeas (and a little water if you feel it's necessary), and continue cooking for another 30 to 60 minutes, until the meat and carrots are very tender and the liquids are reduced. Discard the cilantro bouquet, and garnish with freshly chopped parsley if desired.", 'Serve directly from the tagine. Enjoy!']}
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Recipe Name : Moroccan Harcha Semolina Pan-Fried Flatbread
Description : Harcha (or harsha) is a Moroccan pan-fried bread made from semolina. Although it looks a bit like an English muffin, it's more like cornbread in texture and taste. Recipes for harcha vary from family to family. This one is quite rich in that it uses all butter and milk—it is delicious, especially when hot from the griddle!Offer harcha for tea time or breakfast; they're best served warm with jam, cheese, or syrup made from melted butter and honey. For a step-by-step tutorial, see how to make harcha.
Ingredients : ['2 cups (350 grams) fine semolina (not durum flour)', '3 tablespoons sugar', '2 teaspoons baking powder', '1/4 teaspoon salt', '1/2 cup (125 grams) soft or melted unsalted butter', '1/2 to 3/4 cup (120 to 180 milliliters) milk', '1/4 cup coarse semolina, optional']
Total time for preparation : 40 mins
Steps for preparation : {'Steps to Make It': ['In a large bowl, blend together the fine semolina, sugar, baking powder, and salt. Add the butter, and blend with your hands or a wooden spoon just until the mixture is the consistency of sand and the semolina grains have all been moistened.', 'Add 1/2 cup milk and mix until dough forms. It should be quite moist, wet almost,\xa0and easily packed into a large mound. Add additionalmilkif necessary to achieve this consistency.', 'Shape the dough into balls any size that you like and leave the dough to rest a few minutes.', 'Preheat a griddle or large skillet over medium-low heat. While the griddle is heating, roll the balls in the coarse semolina, if using,\xa0and flatten each ball into a disc about 1/4-inch thick, or a bit thicker if you like.', "Cook theharchaover fairly low heat, about 5\xa0to 10 minutes on each side, until they turn a pale to medium golden color. Flip only once, and check occasionally to be sure theharchaaren't coloring too quickly, as they need some time to cook all the way through.", 'Serve immediately withjam, cheese, or butter.']}
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{'Steps to Make It': ['In a large bowl, blend together the fine semolina, sugar, baking powder, and salt. Add the butter, and blend with your hands or a wooden spoon just until the mixture is the consistency of sand and the semolina grains have all been moistened.', 'Add 1/2 cup milk and mix until dough forms. It should be quite moist, wet almost,\xa0and easily packed into a large mound. Add additionalmilkif necessary to achieve this consistency.', 'Shape the dough into balls any size that you like and leave the dough to rest a few minutes.', 'Preheat a griddle or large skillet over medium-low heat. While the griddle is heating, roll the balls in the coarse semolina, if using,\xa0and flatten each ball into a disc about 1/4-inch thick, or a bit thicker if you like.', "Cook theharchaover fairly low heat, about 5\xa0to 10 minutes on each side, until they turn a pale to medium golden color. Flip only once, and check occasionally to be sure theharchaaren't coloring too quickly, as they need some time to cook all the way through.", 'Serve immediately withjam, cheese, or butter.']}
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Recipe Name : Moroccan Lamb or Beef Tagine with Apricots
Description : This sweet and spicy tagine is a savory combination of dried apricots and meat stewed with saffron, cinnamon, ginger, and pepper. Fried almonds or sesame seeds are scattered over the tagine as a garnish. Delicious and easy to make, it's a classic Moroccan recipe which works equally well as a family dinner or special occasion meal.The cooking time is for a pressure cooker; double this time if preparing in a conventional pot. If using a ceramic or clay tagine, allow at least three hours cooking time.
Ingredients : ['1 kilogram (about 2 1/4 pounds) boneless lamb or beef, cut into 2- to 3-inch pieces', '2 medium onions, sliced into rings', '3 cloves garlic, finely chopped', '1 teaspoon salt', '1 teaspoon freshly ground black pepper', '1 teaspoon ground ginger', '1/2 teaspoon saffron threads, crumbled', '1/2 teaspoon ground turmeric', '1/2 teaspoon Ras el Hanout, optional', '2 or 3 small cinnamon sticks', '1/4 cup olive oil', '1/4 cup vegetable oil', '1/4 bunch cilantro, tied with kitchen twine', '1 cup dried apricots', '3 tablespoons sugar or honey', '1 teaspoon ground cinnamon', '1/4 cup fried almonds, optional', '1 to 2 teaspoons sesame seeds, optional']
Total time for preparation : 85 mins
Steps for preparation : {'Steps to Make It': ['Gather the ingredients.', 'Select the preferred cooking vessel and follow the directions for each as indicated below.', 'Pressure cooker method.In a large bowl, combine the meat, onion, garlic, salt, pepper, ground ginger, crumbled saffron, ground turmeric, Ras el Hanout, cinnamon sticks, and oils.Transfer the mixture to the pressure cooker. Brown the meat mixture for a few minutes over medium heat.Add 2 1/2 cups of water and the cilantro. Over high heat, bring the meat and liquid to a fast simmer.Cover tightly and continue heating until pressure is achieved. Reduce the heat to medium, and cook with pressure for 45 to 50 minutes.After the meat has cooked, release the pressure. Remove and reserve 1/2 cup of the liquids.Continue cooking the mixture in the pressure cooker over low heat, uncovered, stirring occasionally, until the sauce is reduced to mostly oils and onion.', 'Pot method.In a large bowl, combine the meat, onion, garlic, salt, pepper, ground ginger, crumbled saffron, ground turmeric, Ras el Hanout, cinnamon sticks, and oils.Transfer the mixture to a large pot. Brown the meat mixture for a few minutes over medium heat.Add 2 1/2 cups of water and the cilantro. Over high heat, bring the meat and liquid to a fast simmer.Cover and simmer the meat over medium heat for 2 to 2 and 1/2 hours, until the meat is very tender. About halfway through cooking, remove and reserve 1/2 cup of the liquids.If necessary, add a small amount of water during cooking to prevent the meat from scorching.When the meat has cooked, reduce the sauce over low heat, uncovered, stirring occasionally, until it is mostly oils and onion.', 'Clay or ceramic tagine method.Layer the onion rings on the bottom of the tagine.Place the meat mixture on top of the onion rings.Add the water, cover, and place the tagine on a diffuser over medium heat.Allow the tagine to reach a simmer (this may take a long time), and then reduce the heat to the lowest temperature necessary to maintain the simmer.About two hours into the cooking, remove and reserve 1/2 cup of the liquids.Allow the tagine to cook for about three hours, or until the meat is tender and the liquids are reduced.', 'For the apricots.While the meat is cooking, put the apricots in a small pot and just cover with water. Simmer the apricots over medium heat, partially covered, for 10 to 15 minutes, or until tender.', 'Drain the apricots and add the sugar (or honey), cinnamon and the 1/2 cup of reserved liquid from the meat. Simmer the apricots for about 5 to 10 minutes, or until they are sitting in a thick syrup.', 'To serve.Remove and discard the cilantro. Put the meat on a large serving platter (or leave in the base of the tagine, if using). Spoon the apricots and syrup on top. If desired, garnish withfried almondsand sesame seeds.']}
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{'Steps to Make It': ['Gather the ingredients.', 'Select the preferred cooking vessel and follow the directions for each as indicated below.', 'Pressure cooker method.In a large bowl, combine the meat, onion, garlic, salt, pepper, ground ginger, crumbled saffron, ground turmeric, Ras el Hanout, cinnamon sticks, and oils.Transfer the mixture to the pressure cooker. Brown the meat mixture for a few minutes over medium heat.Add 2 1/2 cups of water and the cilantro. Over high heat, bring the meat and liquid to a fast simmer.Cover tightly and continue heating until pressure is achieved. Reduce the heat to medium, and cook with pressure for 45 to 50 minutes.After the meat has cooked, release the pressure. Remove and reserve 1/2 cup of the liquids.Continue cooking the mixture in the pressure cooker over low heat, uncovered, stirring occasionally, until the sauce is reduced to mostly oils and onion.', 'Pot method.In a large bowl, combine the meat, onion, garlic, salt, pepper, ground ginger, crumbled saffron, ground turmeric, Ras el Hanout, cinnamon sticks, and oils.Transfer the mixture to a large pot. Brown the meat mixture for a few minutes over medium heat.Add 2 1/2 cups of water and the cilantro. Over high heat, bring the meat and liquid to a fast simmer.Cover and simmer the meat over medium heat for 2 to 2 and 1/2 hours, until the meat is very tender. About halfway through cooking, remove and reserve 1/2 cup of the liquids.If necessary, add a small amount of water during cooking to prevent the meat from scorching.When the meat has cooked, reduce the sauce over low heat, uncovered, stirring occasionally, until it is mostly oils and onion.', 'Clay or ceramic tagine method.Layer the onion rings on the bottom of the tagine.Place the meat mixture on top of the onion rings.Add the water, cover, and place the tagine on a diffuser over medium heat.Allow the tagine to reach a simmer (this may take a long time), and then reduce the heat to the lowest temperature necessary to maintain the simmer.About two hours into the cooking, remove and reserve 1/2 cup of the liquids.Allow the tagine to cook for about three hours, or until the meat is tender and the liquids are reduced.', 'For the apricots.While the meat is cooking, put the apricots in a small pot and just cover with water. Simmer the apricots over medium heat, partially covered, for 10 to 15 minutes, or until tender.', 'Drain the apricots and add the sugar (or honey), cinnamon and the 1/2 cup of reserved liquid from the meat. Simmer the apricots for about 5 to 10 minutes, or until they are sitting in a thick syrup.', 'To serve.Remove and discard the cilantro. Put the meat on a large serving platter (or leave in the base of the tagine, if using). Spoon the apricots and syrup on top. If desired, garnish withfried almondsand sesame seeds.']}
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Recipe Name : Moroccan Fish Tagine (Mqualli)
Description : This is a recipe for a classic Moroccan fish mqualli tagine with potatoes, tomatoes, and peppers. Traditionally, the ingredients are layered in a tagine or deep skillet, then cooked over a fire or on the stove. In the north of Morocco, fish stews such as this one are prepared in tagras, round or oval clay casseroles similar to tagines, but without the conical top.Mqualli is a term which refers to sauces made with ginger, saffron, and oil. Here, however, the additional zesty flavor comes from fresh or preserved lemons, olives and a Moroccan marinade called chermoula.Any firm, thick fish can be used—cut up or whole—but slices of conger eel work best because there are fewer bones to deal with at the table. Swordfish, Dorado, large whole whiting and sea bass are other good choices.
Ingredients : ['2 pounds firm fish, or eel', '1 batch chermoula marinade', '2 bell peppers, any color', '1/3 cup olive oil', '1 large onion, cut into rings, optional', '1 carrot, or celery stalk, cut into thin sticks', '2 large potatoes, cut into thin slices', '1 teaspoon ginger', '1 teaspoon kosher salt', '1/2 teaspoon freshly ground black pepper', '1/2 teaspoon turmeric', 'Pinch saffron threads, crumbled', '2 to 3 tomatoes, seeded and cut into thin slices', '1 lemon, cut into thin slices, or 1 preserved lemon, quartered', 'Handful red olives']
Total time for preparation : 4 hrs 30 mins
Steps for preparation : {'Steps to Make It': ['Gather the ingredients.', 'Makechermoula marinade. Reserve and refrigerate half of the chermoula, and mix remaining half with fish.', 'Cover fish and refrigerate, allowing it to marinate for two hours or overnight.', 'Roast peppers, peel and seed them, and cut them into strips. Or, alternatively, slice raw pepper into rings. Set aside.'], 'Make the Chermoula and Roast the Peppers': ['Gather the ingredients.', 'Makechermoula marinade. Reserve and refrigerate half of the chermoula, and mix remaining half with fish.', 'Cover fish and refrigerate, allowing it to marinate for two hours or overnight.', 'Roast peppers, peel and seed them, and cut them into strips. Or, alternatively, slice raw pepper into rings. Set aside.'], 'Make the Tagine': ['Pour olive oil into atagine, and distribute onion slices across bottom. Criss-cross celery or carrot sticks in center to form a bed for the fish.', 'Mix potato slices with ginger, salt, pepper, turmeric, and saffron, and arrange potatoes around perimeter of tagine. Top potato with tomato slices, then distribute reserved chermoula over vegetables.', 'Add fish and its marinade to center of tagine, and arrange strips of pepper on top of fish in a decorative manner. Garnish tagine with lemon and olives, and sprinkle salt and pepper over all.', 'Cover tagine and cook over low to medium-low heat for 1 to 1 1/2 hours, or until the fish and potatoes are finished. Reduce sauce if necessary until it is quite thick.', 'Serve tagine directly from dish in which it was cooked, withMoroccan breadfor scooping up the fish and sauce.']}
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{'Steps to Make It': ['Gather the ingredients.', 'Makechermoula marinade. Reserve and refrigerate half of the chermoula, and mix remaining half with fish.', 'Cover fish and refrigerate, allowing it to marinate for two hours or overnight.', 'Roast peppers, peel and seed them, and cut them into strips. Or, alternatively, slice raw pepper into rings. Set aside.'], 'Make the Chermoula and Roast the Peppers': ['Gather the ingredients.', 'Makechermoula marinade. Reserve and refrigerate half of the chermoula, and mix remaining half with fish.', 'Cover fish and refrigerate, allowing it to marinate for two hours or overnight.', 'Roast peppers, peel and seed them, and cut them into strips. Or, alternatively, slice raw pepper into rings. Set aside.'], 'Make the Tagine': ['Pour olive oil into atagine, and distribute onion slices across bottom. Criss-cross celery or carrot sticks in center to form a bed for the fish.', 'Mix potato slices with ginger, salt, pepper, turmeric, and saffron, and arrange potatoes around perimeter of tagine. Top potato with tomato slices, then distribute reserved chermoula over vegetables.', 'Add fish and its marinade to center of tagine, and arrange strips of pepper on top of fish in a decorative manner. Garnish tagine with lemon and olives, and sprinkle salt and pepper over all.', 'Cover tagine and cook over low to medium-low heat for 1 to 1 1/2 hours, or until the fish and potatoes are finished. Reduce sauce if necessary until it is quite thick.', 'Serve tagine directly from dish in which it was cooked, withMoroccan breadfor scooping up the fish and sauce.']}
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Recipe Name : Spicy Moroccan Rice with Tomatoes and Peppers
Description : While it's true that bread accompanies almost every Moroccan meal, khobz is not necessarily needed when the main dish is built around couscous or pasta or rice, all of which might be offered alone with no sides or bread at all.This saucy, spicy Moroccan rice recipe is one example. It's very versatile and can be served as a main dish or side. I was introduced to the recipe many years ago by my mother-in-law, and it immediately reminded me of a Spanish rice dish which my own mother used to prepare in the States. A Spanish influence might indeed be at play here, as a number of regional Moroccan dishes can be linked to our northern neighbor.Here, the rice gets a little bit of kick from its blend of Moroccan spices which includes cayenne pepper, but if you really like things fiery throw a chili pepper into the pot while the rice is cooking. Conversely, omit the cayenne if you don't want any heat at all.I'm most inclined to offer the rice as stand-alone fare in the evening when a light supper suffices after a much heartier main meal at lunchtime. I like it as a vegetarian entree with lots of bell peppers, but if you prefer, go ahead and add some diced beef, lamb or chicken – simply brown the meat with the rice before adding the liquids, or throw in some leftover cooked meat when you add the broth.
Ingredients : ['1 cup uncooked long-grain rice, or medium-grain rice', '2 tablespoons olive oil, or a little more if desired', '1 medium onion, coarsely chopped', '1 green pepper, coarsely chopped', '1/2 yellow pepper, coarsely chopped', '1/2 red pepper, coarsely chopped', '3 cloves garlic, or more, pressed or very finely chopped', '1 large tomato, , peeled, seeded, and chopped', '1 large tomato, grated', '2 1/3 cups chicken broth, or beef or vegetable broth', '1 to 2 tablespoons tomato paste', '2 to 3 tablespoons chopped cilantro, or parsley', '1/2 teaspoon salt, or to taste', '1/2 teaspoon ground cumin', '1/2 teaspoon paprika', '1/4 teaspoon cayenne pepper', '1/4 teaspoon freshly ground pepper, optional', '1/4 teaspoon turmeric', '1 pinch saffron threads, optional', '1 small stick cinnamon stick, optional']
Total time for preparation : 50 mins
Steps for preparation : {'Steps to Make It': ['Gather the ingredients.', 'Heat the broth to nearly boiling, then hold warm over low heat.', 'In a deep skillet or heavy bottomed pot placed over medium heat, saute the rice, onions and peppers in the oil. When the rice begins to brown, add the garlic and tomatoes. Cook for several minutes, stirring frequently.', 'Add the broth, tomato paste, cilantro and spices. Bring the liquids to a boil then reduce the heat, cover the pan, and simmer gently for 25 to 30 minutes without stirring, until the rice is tender and has absorbed most of the liquids.', 'Remove the rice from the heat and lightly stir with a fork to fluff the rice and mix the vegetables throughout. It should still be a little saucy; if not, gently mix in a few tablespoons of hot water. Cover\xa0and leave the rice sit for at least five minutes before serving.']}
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{'Steps to Make It': ['Gather the ingredients.', 'Heat the broth to nearly boiling, then hold warm over low heat.', 'In a deep skillet or heavy bottomed pot placed over medium heat, saute the rice, onions and peppers in the oil. When the rice begins to brown, add the garlic and tomatoes. Cook for several minutes, stirring frequently.', 'Add the broth, tomato paste, cilantro and spices. Bring the liquids to a boil then reduce the heat, cover the pan, and simmer gently for 25 to 30 minutes without stirring, until the rice is tender and has absorbed most of the liquids.', 'Remove the rice from the heat and lightly stir with a fork to fluff the rice and mix the vegetables throughout. It should still be a little saucy; if not, gently mix in a few tablespoons of hot water. Cover\xa0and leave the rice sit for at least five minutes before serving.']}
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Recipe Name : Moroccan Couscous With Meat and Seven Vegetables
Description : This outstanding recipe for classic Casablanca-style couscous features steamed couscous piled high with stewed meat and vegetables. (You can omit the meat for a vegetarian couscous.) Feel free to vary the vegetables to your family's preferences, but try to include a full variety to achieve an authentically flavored sauce. It's become increasingly popular in recent years to garnish this dish with a generous topping of tfaya, a caramelized onion and raisin mixture that can also adorn couscous all on its own.If you've never used a couscoussier, a traditional steamer used to make couscous, it is not difficult to learn how to use. Just be prepared to steam the couscous three times, about 15 minutes each. If you choose to use chicken as the meat, an organic, free-range bird works best due to the long cooking time.
Ingredients : ['1 kilogram (about 2 1/4 pounds) bone-in lamb or beef, cut into large pieces, or 1 whole chicken', '1 large onion, coarsely chopped', '3 medium tomatoes, peeled and coarsely chopped', '1/4 cup vegetable oil', '1 1/2 tablespoon salt', '1 tablespoon freshly ground black pepper', '2 teaspoons ground ginger', '1/4 teaspoon ground turmeric, or 1/4 teaspoon Moroccan yellow colorant', '2 1/2 liters (about 2 1/2 quarts) water', '1 handful fresh parsley and cilantro sprigs, tied into a bouquet', '1/4 cup dry chickpeas, soaked overnight']
Total time for preparation : 2 hrs 30 mins
Steps for preparation : {'Steps to Make It': ['Gather the ingredients.', 'Mix the meat, onion, tomatoes, oil, and spices in the bottom of a couscoussier. Cook uncovered over medium to medium-high heat, stirring occasionally, for about 15 minutes, or until the meat is browned and the onions and tomatoes have formed a thick sauce.', 'Add the water, the parsley/cilantro bouquet, and the chickpeas, if using. Cover, and bring to a boil over high heat. Reduce the heat to medium, and simmer rapidly for 25 to 30 minutes. (If omitting both meat and chickpeas, simmer for just a few minutes.)'], 'Make the Meat': ['Gather the ingredients.', 'Mix the meat, onion, tomatoes, oil, and spices in the bottom of a couscoussier. Cook uncovered over medium to medium-high heat, stirring occasionally, for about 15 minutes, or until the meat is browned and the onions and tomatoes have formed a thick sauce.', 'Add the water, the parsley/cilantro bouquet, and the chickpeas, if using. Cover, and bring to a boil over high heat. Reduce the heat to medium, and simmer rapidly for 25 to 30 minutes. (If omitting both meat and chickpeas, simmer for just a few minutes.)'], 'First Steaming of Couscous': ['Gather the ingredients.', 'While the meat is cooking, get the couscous ready for its first steaming. Oil the steamer basket and set it aside. Empty the dry couscous into a very large bowl, and work in the vegetable oil with your hands, tossing the couscous and rubbing it between your palms. (This will help prevent the couscous grains from clumping together.)', 'Work in 1 cup of water in the same manner, using your hands to evenly distribute the liquid into the couscous. Transfer the couscous to the oiled steamer basket.', 'Add the cabbage to the meat mixture, and place the steamer basket on top (seal the joint if necessary). Once you see steam rising from the couscous, steam the couscous for 15 minutes.', 'Pour the couscous back into the large bowl and break it apart.', 'When the couscous has cooled enough to handle, gradually work in 2 cups of water and 1 tablespoon of salt with your hands. Again, toss the couscous and rub it between your palms to break up any balls or clumps. Transfer the couscous back into the steamer, taking care not to pack or compress the couscous.'], 'Second Steaming of Couscous': ['Gather the ingredients.', 'Add the turnips, carrots, tomatoes, onions, and fava beans (if using) to the pot. Place the steamer basket on top of the couscoussier (seal the joint if necessary), and steam the couscous a second time for 15 minutes, timing from when you see the steam rising from the couscous.', 'Once the couscous has steamed for 15 to 20 minutes, turn it out into the large bowl again. Break it apart, and let cool a few minutes.', "If you're serving the couscous with jalapeño peppers, simmer the peppers, covered, in a half-ladle of broth and a little water, for about 40 minutes, or until the jalapeños are tender. (The peppers are typically placed on top of the couscous, and small pieces may be broken off as a condiment.)"], 'Third Steaming of Couscous': ['Gather the ingredients.', 'Gradually work 3 cups of water into the couscous with your hands, tossing it and rubbing the grains between your palms. Taste the couscous, and add a little salt if desired.', 'Transfer about half of the couscous to the steamer basket. Again, try to handle the couscous lightly and avoid packing it into the steamer.', 'Add the squash, zucchini, and sweet potatoes, if using, to the couscoussier, and place the steamer basket on top. (Again, seal the joint if necessary.)', 'When you see the steam rise through the couscous, carefully add the remaining couscous to the steamer. Continue cooking, watching for the steam to rise from the couscous. Allow the couscous to steam for a full 15 to 20 minutes. At this point, all of the vegetables should be cooked. Test the vegetables to be sure, cooking longer if necessary. Taste the broth—it should be salty and peppery—and adjust the seasoning if desired.'], 'Serving the Couscous and Vegetables': ['Empty the couscous into the large bowl, and break it apart. Mix in the 2 tablespoons of butter with 2 ladles ofbroth.', 'To serve the couscous, shape it into a mound with a well in the center. Put the meat into the well, and arrange the vegetables on top and all around. Distribute the broth evenly over the couscous and vegetables, reserving one or two bowlfuls to offer on the side for those who prefer more.']}
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{'Steps to Make It': ['Gather the ingredients.', 'Mix the meat, onion, tomatoes, oil, and spices in the bottom of a couscoussier. Cook uncovered over medium to medium-high heat, stirring occasionally, for about 15 minutes, or until the meat is browned and the onions and tomatoes have formed a thick sauce.', 'Add the water, the parsley/cilantro bouquet, and the chickpeas, if using. Cover, and bring to a boil over high heat. Reduce the heat to medium, and simmer rapidly for 25 to 30 minutes. (If omitting both meat and chickpeas, simmer for just a few minutes.)'], 'Make the Meat': ['Gather the ingredients.', 'Mix the meat, onion, tomatoes, oil, and spices in the bottom of a couscoussier. Cook uncovered over medium to medium-high heat, stirring occasionally, for about 15 minutes, or until the meat is browned and the onions and tomatoes have formed a thick sauce.', 'Add the water, the parsley/cilantro bouquet, and the chickpeas, if using. Cover, and bring to a boil over high heat. Reduce the heat to medium, and simmer rapidly for 25 to 30 minutes. (If omitting both meat and chickpeas, simmer for just a few minutes.)'], 'First Steaming of Couscous': ['Gather the ingredients.', 'While the meat is cooking, get the couscous ready for its first steaming. Oil the steamer basket and set it aside. Empty the dry couscous into a very large bowl, and work in the vegetable oil with your hands, tossing the couscous and rubbing it between your palms. (This will help prevent the couscous grains from clumping together.)', 'Work in 1 cup of water in the same manner, using your hands to evenly distribute the liquid into the couscous. Transfer the couscous to the oiled steamer basket.', 'Add the cabbage to the meat mixture, and place the steamer basket on top (seal the joint if necessary). Once you see steam rising from the couscous, steam the couscous for 15 minutes.', 'Pour the couscous back into the large bowl and break it apart.', 'When the couscous has cooled enough to handle, gradually work in 2 cups of water and 1 tablespoon of salt with your hands. Again, toss the couscous and rub it between your palms to break up any balls or clumps. Transfer the couscous back into the steamer, taking care not to pack or compress the couscous.'], 'Second Steaming of Couscous': ['Gather the ingredients.', 'Add the turnips, carrots, tomatoes, onions, and fava beans (if using) to the pot. Place the steamer basket on top of the couscoussier (seal the joint if necessary), and steam the couscous a second time for 15 minutes, timing from when you see the steam rising from the couscous.', 'Once the couscous has steamed for 15 to 20 minutes, turn it out into the large bowl again. Break it apart, and let cool a few minutes.', "If you're serving the couscous with jalapeño peppers, simmer the peppers, covered, in a half-ladle of broth and a little water, for about 40 minutes, or until the jalapeños are tender. (The peppers are typically placed on top of the couscous, and small pieces may be broken off as a condiment.)"], 'Third Steaming of Couscous': ['Gather the ingredients.', 'Gradually work 3 cups of water into the couscous with your hands, tossing it and rubbing the grains between your palms. Taste the couscous, and add a little salt if desired.', 'Transfer about half of the couscous to the steamer basket. Again, try to handle the couscous lightly and avoid packing it into the steamer.', 'Add the squash, zucchini, and sweet potatoes, if using, to the couscoussier, and place the steamer basket on top. (Again, seal the joint if necessary.)', 'When you see the steam rise through the couscous, carefully add the remaining couscous to the steamer. Continue cooking, watching for the steam to rise from the couscous. Allow the couscous to steam for a full 15 to 20 minutes. At this point, all of the vegetables should be cooked. Test the vegetables to be sure, cooking longer if necessary. Taste the broth—it should be salty and peppery—and adjust the seasoning if desired.'], 'Serving the Couscous and Vegetables': ['Empty the couscous into the large bowl, and break it apart. Mix in the 2 tablespoons of butter with 2 ladles ofbroth.', 'To serve the couscous, shape it into a mound with a well in the center. Put the meat into the well, and arrange the vegetables on top and all around. Distribute the broth evenly over the couscous and vegetables, reserving one or two bowlfuls to offer on the side for those who prefer more.']}
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Recipe Name : Moroccan Vegetarian Carrot and Chickpea Tagine
Description : Tagines are usually the main dish in Morocco, but this vegetarian version works equally well as a side to meat or poultry.Chickpeas and carrots are stewed with piquant, aromatic seasonings including ginger, cinnamon, and the multi-spice know as ras el hanout. A touch of honey adds complementary sweetness.When a recipe calls for chickpeas, the vast majority of Moroccans prefer to start with dried chickpeas rather than canned. If you want to follow suit, allow additional time for soaking the chickpeas overnight, then cooking until tender. This may be done well in advance, as it's perfectly fine to freeze cooked chickpeas until needed.You have plenty of flexibility as to how to season the tagine. To add heat, throw in one or two chile peppers. For a sweeter presentation, increase the honey and include the optional raisins. Using half vegetable or chicken broth instead of all water will add depth of flavor, but be sure to watch the salt.Although tagines are typically served with Moroccan bread for scooping everything up like a dip, you can break tradition and serve the chickpeas and carrots over a bed of rice or couscous.
Ingredients : ['1 large onion, chopped', '4 cloves garlic, finely chopped or pressed', '3 tablespoons olive oil', '1 1/4 teaspoons salt, or to taste', '1 teaspoon ginger', '1 teaspoon turmeric', '3/4 teaspoon ground cinnamon', '1/2 teaspoon freshly\xa0ground black pepper', '1/4 teaspoon cayenne pepper', '1/8 teaspoon ras el hanout, or to taste, optional', '2 to 3 tablespoons chopped\xa0fresh parsley, or\xa0cilantro, plus more for optional garnish', '4 to 5 carrots, peeled, cut into 1/4-inch-thick sticks', '1 cup water', '2 to 3 teaspoons honey, or to taste', '2 cups cooked or canned\xa0chickpeas, drained', '1 or 2 small chile\xa0peppers, optional', '1/4 cup golden raisins, optional']
Total time for preparation : 55 mins
Steps for preparation : {'Steps to Make It': ['Gather the ingredients.', 'In the base of atagineor in a large skillet with a lid, sauté the onions and garlic in the olive oil over medium-low heat for several minutes.', 'Add the salt, ginger, turmeric, cinnamon, black pepper, cayenne pepper, ras el hanout, parsley or cilantro, carrots, and the water.', 'Bring to a simmer over medium-low heat, then continue cooking, covered, until the carrots are nearly cooked to desired tenderness. In a skillet, this may take up to 25 minutes, in a tagine a bit longer.', 'Stir in the honey and add the chickpeas and optional chile peppers and raisins. Continue simmering until the chickpeas are heated through and the sauce is reduced and thick.', 'Taste, adjust seasoning if desired, and serve garnished with parsley or cilantro.', 'Enjoy.']}
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{'Steps to Make It': ['Gather the ingredients.', 'In the base of atagineor in a large skillet with a lid, sauté the onions and garlic in the olive oil over medium-low heat for several minutes.', 'Add the salt, ginger, turmeric, cinnamon, black pepper, cayenne pepper, ras el hanout, parsley or cilantro, carrots, and the water.', 'Bring to a simmer over medium-low heat, then continue cooking, covered, until the carrots are nearly cooked to desired tenderness. In a skillet, this may take up to 25 minutes, in a tagine a bit longer.', 'Stir in the honey and add the chickpeas and optional chile peppers and raisins. Continue simmering until the chickpeas are heated through and the sauce is reduced and thick.', 'Taste, adjust seasoning if desired, and serve garnished with parsley or cilantro.', 'Enjoy.']}
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Recipe Name : Moroccan Grilled Lamb Chops With Garlic, Mint and Spices Recipe
Description : Grilled meats are quite popular in Morocco, and you'll often see grills set up outside neighborhood butcher shops so customers can have small purchases of meat or offal cooked to order for a quick meal. Salt and cumin are usually offered on the side for meats cooked with little or no seasoning—this includes lamb chops.An easy Moroccan marinade of garlic, lemon juice, mint, and Moroccan spices adds tangy, zesty flavor, helping to transform the chops into a memorable family or company meal.Select rib or loin lamb chops. Allow the meat to marinate at least several hours (overnight is better) for tender, flavorful results. If weather or time doesn't allow for grilling, you can broil or pan-sear the meat instead.Moroccan grilled meats are often served with Moroccan mint tea. Consider adding the following side dishes for a complete meal: green bean and new potato sauté and zaalouk —cooked salad of eggplant and tomato.
Ingredients : ['1 kilogram (about 2 pounds) lamb chops', '1/4 cup coarsely chopped fresh spearmint leaves', '1/4 cup coarsely chopped fresh cilantro', '2 to 3 cloves garlic, pressed', '2 tablespoons freshly squeezed\xa0lemon juice', '2 tablespoons olive oil', '1 tablespoon ground cumin', '1 1/2 teaspoons paprika', '2 teaspoons salt, or to taste', '1/2 teaspoon ground ginger', '1/2 teaspoon ground turmeric', '1/2 teaspoon freshly ground black pepper', '1/2 teaspoon cayenne, or hot paprika, optional']
Total time for preparation : 30 mins
Steps for preparation : {'Steps to Make It': ['Gather the ingredients.', 'In a large mixing bowl combine the herbs, garlic, lemon juice, olive oil, and spices. Add the lamb chops and mix well to coat the meat evenly.', 'Cover the bowl and refrigerate the lamb chops. For best results, allow the lamb tomarinatefor at least 5 to 6 hours, or as long as overnight.', 'Remove the lamb chops from the fridge and allow the meat to come to room temperature while you heat your grill. Lightly oil the grill rack\xa0or agrilling basketto prevent the meat from sticking.', 'When the coals are hot, arrange the meat on the rack or in the grilling basket without crowding. Plan to cook the lamb chops in batches if necessary.', 'Cook the lamb chops for 5 to 8 minutes on each side, depending on the thickness of the cuts of meat. Be careful of flames from fat drippings, which can scorch the meat.', 'Serve immediately, or hold the lamb chops warm for a short while by wrapping in aluminum foil and leaving to the side of the grill away from direct heat.']}
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{'Steps to Make It': ['Gather the ingredients.', 'In a large mixing bowl combine the herbs, garlic, lemon juice, olive oil, and spices. Add the lamb chops and mix well to coat the meat evenly.', 'Cover the bowl and refrigerate the lamb chops. For best results, allow the lamb tomarinatefor at least 5 to 6 hours, or as long as overnight.', 'Remove the lamb chops from the fridge and allow the meat to come to room temperature while you heat your grill. Lightly oil the grill rack\xa0or agrilling basketto prevent the meat from sticking.', 'When the coals are hot, arrange the meat on the rack or in the grilling basket without crowding. Plan to cook the lamb chops in batches if necessary.', 'Cook the lamb chops for 5 to 8 minutes on each side, depending on the thickness of the cuts of meat. Be careful of flames from fat drippings, which can scorch the meat.', 'Serve immediately, or hold the lamb chops warm for a short while by wrapping in aluminum foil and leaving to the side of the grill away from direct heat.']}
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Recipe Name : Moroccan Saffron Chicken
Description : This dish of chicken cooked with lots of onions, saffron, and other Moroccan spices is easy to make and is the savory foundation to a number of delicious Moroccan specialties such as chicken bastilla and chicken briouats.Saffron threads, a featured seasoning in Moroccan cooking, are the stigmas from a small purple crocus. Saffron is the world's most expensive spice by weight since each flower has only three stigmas, which have to be carefully hand-picked and dried, resulting in the saffron threads we find in jars on store shelves. Since this is a laborious process, and it takes over 14,000 of tiny stigmas to create an ounce of saffron, the spice comes with a hefty price tag. Fortunately, a little goes a long way.You'll be tempted to eat this tender, flavorful chicken right from the pot, but it is best served on a bed of Moroccan rice pilaf or in seffa medfouna.
Ingredients : ['1 whole chicken, cut into pieces and skin removed', '2 large sweet white onions, or yellow onions, chopped', '1 tablespoon ground ginger', '1 teaspoon freshly ground white pepper', '1/2 teaspoon freshly ground black pepper', '2 (2- to 3-inch) pieces cinnamon stick', '1 teaspoon saffron threads, crumbled', '1 teaspoon turmeric', '1/2 to 2 teaspoons salt', '1/4 cup (2 ounces) unsalted butter', '1/4 cup olive oil', '1/4 cup chopped fresh cilantro']
Total time for preparation : 75 mins
Steps for preparation : {'Steps to Make It': ['Gather the ingredients.The Spruce', 'Mix all ingredients in a Dutch oven or heavy-bottomed pot.The Spruce', 'Cover and cook over medium to medium-high heat, stirring occasionally, for about 1 hour, or until the chicken is very tender and pulls easily off the bone. Do not add water, and be careful not to burn the chicken.The Spruce', 'Reduce the liquids until they are mostly oils. Discard the cinnamon sticks and taste for seasoning. (The sauce should be a bit salty and peppery.)The Spruce', 'Serve the chicken and sauce on a bed of rice or hidden within a mound of steamed broken vermicelli or couscous.The Spruce', 'Enjoy!']}
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{'Steps to Make It': ['Gather the ingredients.The Spruce', 'Mix all ingredients in a Dutch oven or heavy-bottomed pot.The Spruce', 'Cover and cook over medium to medium-high heat, stirring occasionally, for about 1 hour, or until the chicken is very tender and pulls easily off the bone. Do not add water, and be careful not to burn the chicken.The Spruce', 'Reduce the liquids until they are mostly oils. Discard the cinnamon sticks and taste for seasoning. (The sauce should be a bit salty and peppery.)The Spruce', 'Serve the chicken and sauce on a bed of rice or hidden within a mound of steamed broken vermicelli or couscous.The Spruce', 'Enjoy!']}
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Recipe Name : Classic Moroccan Lamb or Beef Kebabs (Brochettes)
Description : We grill all kinds of food year-round in Morocco and these lamb or beef brochettes among our very favorites. Usually reserved for special occasions, most notably in the days following Eid Al-Adha, they're best made with pricier, extra-tender cuts of meat such as leg of lamb or fillet of steak.The traditional seasoning below includes lots of onion, herbs and zesty paprika, cumin, salt, and pepper. Cayenne pepper is optional; we do like to include it.For a simpler variation, you can omit the paprika and cumin and season only with the onion, herbs and salt and pepper. Vegetables are not traditionally threaded onto the skewers with the meat, but you can do so if you like.The Spruce Eats / Julia HartbeckServe Moroccan kebabs as an entrée, as part of a multi-course meal, or as a sandwich filler in crusty Moroccan bread or pita-like batbout. Tomato and roasted pepper salad is a popular accompaniment and sometimes my in-laws offer black olive tapenade as well.For best results you'll want to allow two hours or longer for the meat to marinade in the spices, so plan ahead.
Ingredients : ['2 1/2 pounds beef filet, or leg of lamb, cut into 3/4-inch cubes', '1 large onion, finely chopped', '3 tablespoons coarsely chopped fresh parsley', '3 tablespoons coarsely chopped fresh cilantro', '1 tablespoon vegetable oil', '1 tablespoon freshly squeezed lemon juice', '2 teaspoons paprika', '2 teaspoons salt, or to taste', '1 teaspoon ground cumin', '1 teaspoon freshly ground black pepper']
Total time for preparation : 2 hrs 40 mins
Steps for preparation : {'Steps to Make It': ['Gather the ingredients.The Spruce Eats / Julia Hartbeck', 'Transfer the meat to a large bowl. Add the onion, parsley, cilantro, oil, lemon juice, paprika, salt, cumin, and pepper.The Spruce Eats / Julia Hartbeck', 'Use your hands to mix the meat with the spices, kneading it gently to ensure even distribution. Cover the bowl, refrigerate, and let marinate for 2 hours or up to overnight.The Spruce Eats / Julia Hartbeck', 'Prepare a gas or charcoal grill to medium heat (350 F to 375 F). Thread the meat onto metal skewers, or wood skewers which have been soaked in water for at least 30 minutes.The Spruce Eats / Julia Hartbeck', 'Cook the kebabs in batches for\xa03 to 5 minutes on each side, turning two or three times, or until the meat is done to your liking, about 10 minutes total for medium.The Spruce Eats / Julia Hartbeck', 'Transfer the cooked kebabs to a plate as they become done. Cover with foil to stay warm while you cook the remaining kebabs.The Spruce Eats / Julia Hartbeck']}
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{'Steps to Make It': ['Gather the ingredients.The Spruce Eats / Julia Hartbeck', 'Transfer the meat to a large bowl. Add the onion, parsley, cilantro, oil, lemon juice, paprika, salt, cumin, and pepper.The Spruce Eats / Julia Hartbeck', 'Use your hands to mix the meat with the spices, kneading it gently to ensure even distribution. Cover the bowl, refrigerate, and let marinate for 2 hours or up to overnight.The Spruce Eats / Julia Hartbeck', 'Prepare a gas or charcoal grill to medium heat (350 F to 375 F). Thread the meat onto metal skewers, or wood skewers which have been soaked in water for at least 30 minutes.The Spruce Eats / Julia Hartbeck', 'Cook the kebabs in batches for\xa03 to 5 minutes on each side, turning two or three times, or until the meat is done to your liking, about 10 minutes total for medium.The Spruce Eats / Julia Hartbeck', 'Transfer the cooked kebabs to a plate as they become done. Cover with foil to stay warm while you cook the remaining kebabs.The Spruce Eats / Julia Hartbeck']}
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Recipe Name : Moroccan Black-Eyed Peas (Cowpeas) - Ful Gnaoua
Description : The standard Moroccan treatment for dried legumes such as lentils and white beans is applied to the black-eyed pea recipe here. After soaking, the beans are stewed with tomatoes, onions, garlic, and Moroccan spices. The resulting dish is saucy, zesty, and surprisingly delicious to even those who don't normally enjoy beans.In Morocco, black-eyed peas or cowpeas are called ful gnaoua (gnawa), a name which literally translates to "Guinea bean." Remember to allow time for soaking the dried black-eyed peas in cold water overnight. Or, you can give them a quick soak by dropping them in boiling water for a minute or two, then soaking off the heat for 1 hour.Once soaked, the stewed beans are quite easy to prepare and can be offered as a side or vegetarian main dish. Although you can use a spoon, in Morocco it's also quite normal to eat beans by hand, using Moroccan bread instead of a utensil to scoop up the beans and sop up every last bit of the flavorful sauce.Cooking time is for a pressure cooker. Allow double this time if preparing the beans in a conventional pot.
Ingredients : ['1 1/2 cups (250 grams) dried\xa0black-eyed peas, soaked', '2 medium tomatoes,\xa0grated', '1 large onion, sliced', '3 cloves garlic, finely chopped or pressed', '4 tablespoons fresh parsley, chopped', '1 1/2 teaspoons salt', '2 teaspoons ground cumin', '1 1/2 to 2 teaspoons sweet paprika', '1 teaspoon ground ginger', '1/4 teaspoon cayenne pepper', '1/4 cup olive oil']
Total time for preparation : 50 mins
Steps for preparation : {'Steps to Make It': ['Gather the ingredients.', 'Drain the soaked black-eyed peas, then mix them with the remaining ingredients in a pressure cooker or pot. Add 3 1/2 to 4 cups of water and bring to a simmer.'], 'Pressure Cooker Method \u200b': ['Cover tightly and cook with pressure over medium heat for about 35 minutes. Check to see if the black-eyed peas are tender. If not, add a little water if necessary and cook for another 5 minutes with pressure.\xa0Once the beans are cooked to your liking, reduce the liquids so that the beans are quite saucy, but not watery. Adjust the seasoning if desired, and serve.\u200b Enjoy!'], 'Conventional Pot Method \u200b': ['Cover andsimmerthe black-eyed peas over medium heat for an hour or longer, until the beans are tender and sitting in a reduced, but ample rich sauce. Check the water level occasionally during the cooking, adding a little more if necessary. Adjust the seasoning if desired, and serve. Enjoy!']}
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{'Steps to Make It': ['Gather the ingredients.', 'Drain the soaked black-eyed peas, then mix them with the remaining ingredients in a pressure cooker or pot. Add 3 1/2 to 4 cups of water and bring to a simmer.'], 'Pressure Cooker Method \u200b': ['Cover tightly and cook with pressure over medium heat for about 35 minutes. Check to see if the black-eyed peas are tender. If not, add a little water if necessary and cook for another 5 minutes with pressure.\xa0Once the beans are cooked to your liking, reduce the liquids so that the beans are quite saucy, but not watery. Adjust the seasoning if desired, and serve.\u200b Enjoy!'], 'Conventional Pot Method \u200b': ['Cover andsimmerthe black-eyed peas over medium heat for an hour or longer, until the beans are tender and sitting in a reduced, but ample rich sauce. Check the water level occasionally during the cooking, adding a little more if necessary. Adjust the seasoning if desired, and serve. Enjoy!']}
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Recipe Name : Moroccan Chicken and Apricot Tagine
Description : Dried or fresh fruits are often key additions to sweet and savory Moroccan tagines such as this one. Here, chicken is stewed until tender with onions, saffron, ginger, and pepper, and the dish is then topped with apricots and a honey-cinnamon syrup. Fried almonds or sesame seeds are traditional, but optional, garnishes.The seasoning here reflects a preference for fruit tagines that are zesty and a bit peppery. Feel free to reduce the white and black peppers (and Ras el Hanout, if using) if you want a seasoning that is on the mild side. Keep in mind that the cooking time is for traditional clay or ceramic tagine preparation. If you prepare this dish with conventional cookware, the ingredients will cook faster, so keep an eye on the chicken and sauce to make sure it doesn't overcook; you may need to reduce the cooking time by up to an hour.
Ingredients : ['1 whole chicken, cut into 4 or 8 pieces', '3/4 teaspoon salt', '1 1/4\xa0teaspoons freshly grated ginger', '1/2\xa0teaspoon saffron threads, crumbled', '1/2\xa0teaspoon freshly ground black pepper\xa0', '1/4 teaspoon white pepper', ' 1/4 teaspoon ras el hanout, optional', '1/2 teaspoon turmeric']
Total time for preparation : 2 hrs 30 mins
Steps for preparation : {'Steps to Make It': ['Gather the chicken ingredients.The Spruce / Julia Hartbeck', 'Combine the spices in a bowl large enough to hold the chicken.The Spruce / Julia Hartbeck', 'Add the chicken and toss to evenly coat the pieces with the spices.The Spruce / Julia Hartbeck', 'Gather the remaining tagine ingredients.The Spruce / Julia Hartbeck', 'Over medium-low heat, melt the butter in\xa0the base of a large tagine or Dutch oven.The Spruce / Julia Hartbeck', 'Add the olive oil, onions,\xa0garlic, andcinnamon stick.The Spruce / Julia Hartbeck', 'Add the seasoned chicken, meat-side down, in a single layer\xa0on top of the onions.The Spruce / Julia Hartbeck', 'Place the cilantro bouquet on top. Add the broth to the tagine.The Spruce / Julia Hartbeck', 'In the bowl used to season the chicken, swirl the water to cleanse it of the spices.The Spruce / Julia Hartbeck', 'Add the water to the tagine.The Spruce / Julia Hartbeck', 'Cover\xa0and leave the liquids to reach a simmer\xa0over medium-low heat.The Spruce / Julia Hartbeck', 'Oncesimmering, cook\xa0the chicken, undisturbed, for 1 hour.The Spruce / Julia Hartbeck', 'Remove 1/2 cup of the cooking liquids and set aside.The Spruce / Julia Hartbeck', 'Carefully turn over the chicken pieces so that they are meat-side up.The Spruce / Julia Hartbeck', 'Cover the pan and\xa0continue simmering for another 30 minutes to 1 hour,\xa0until the chicken is done and the liquids are thick and reduced.The Spruce / Julia Hartbeck', 'While the chicken is cooking, put the apricots in a small pot and cover with water.The Spruce / Julia Hartbeck', 'Simmer the apricots over medium heat, partially covered, for 10 to 15 minutes, or until tender enough to pinch in half with your fingers.The Spruce / Julia Hartbeck', 'Drain the apricots and return to the pot.The Spruce / Julia Hartbeck', 'Add the sugar (or honey), ground cinnamon, and the 1/2 cup of the reserved cooking\xa0liquid.The Spruce / Julia Hartbeck', 'Simmer the apricots gently\xa0for 5 to 10 minutes, or until they are sitting in a thick syrup.The Spruce / Julia Hartbeck', 'Discard the cilantro bouquet and cinnamon stick from the tagine.The Spruce / Julia Hartbeck', 'Arrange the chicken\xa0on a large serving platter (or simply leave in the base of the\xa0tagine).\xa0Spoon the apricots and syrup on and around the chicken. If desired, garnish with\xa0fried almonds or\xa0sesame seeds.The Spruce / Julia Hartbeck']}
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{'Steps to Make It': ['Gather the chicken ingredients.The Spruce / Julia Hartbeck', 'Combine the spices in a bowl large enough to hold the chicken.The Spruce / Julia Hartbeck', 'Add the chicken and toss to evenly coat the pieces with the spices.The Spruce / Julia Hartbeck', 'Gather the remaining tagine ingredients.The Spruce / Julia Hartbeck', 'Over medium-low heat, melt the butter in\xa0the base of a large tagine or Dutch oven.The Spruce / Julia Hartbeck', 'Add the olive oil, onions,\xa0garlic, andcinnamon stick.The Spruce / Julia Hartbeck', 'Add the seasoned chicken, meat-side down, in a single layer\xa0on top of the onions.The Spruce / Julia Hartbeck', 'Place the cilantro bouquet on top. Add the broth to the tagine.The Spruce / Julia Hartbeck', 'In the bowl used to season the chicken, swirl the water to cleanse it of the spices.The Spruce / Julia Hartbeck', 'Add the water to the tagine.The Spruce / Julia Hartbeck', 'Cover\xa0and leave the liquids to reach a simmer\xa0over medium-low heat.The Spruce / Julia Hartbeck', 'Oncesimmering, cook\xa0the chicken, undisturbed, for 1 hour.The Spruce / Julia Hartbeck', 'Remove 1/2 cup of the cooking liquids and set aside.The Spruce / Julia Hartbeck', 'Carefully turn over the chicken pieces so that they are meat-side up.The Spruce / Julia Hartbeck', 'Cover the pan and\xa0continue simmering for another 30 minutes to 1 hour,\xa0until the chicken is done and the liquids are thick and reduced.The Spruce / Julia Hartbeck', 'While the chicken is cooking, put the apricots in a small pot and cover with water.The Spruce / Julia Hartbeck', 'Simmer the apricots over medium heat, partially covered, for 10 to 15 minutes, or until tender enough to pinch in half with your fingers.The Spruce / Julia Hartbeck', 'Drain the apricots and return to the pot.The Spruce / Julia Hartbeck', 'Add the sugar (or honey), ground cinnamon, and the 1/2 cup of the reserved cooking\xa0liquid.The Spruce / Julia Hartbeck', 'Simmer the apricots gently\xa0for 5 to 10 minutes, or until they are sitting in a thick syrup.The Spruce / Julia Hartbeck', 'Discard the cilantro bouquet and cinnamon stick from the tagine.The Spruce / Julia Hartbeck', 'Arrange the chicken\xa0on a large serving platter (or simply leave in the base of the\xa0tagine).\xa0Spoon the apricots and syrup on and around the chicken. If desired, garnish with\xa0fried almonds or\xa0sesame seeds.The Spruce / Julia Hartbeck']}
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Recipe Name : Moroccan Berber Tagine With Lamb or Beef and Vegetables
Description : Moroccan tagines that combine meat and vegetables make wonderful one-dish meals to offer at family dinners or when entertaining casually. They can be slow-cooked on the stove, or prepped indoors and then cooked outside over charcoal for backyard dining or at beach outings and picnics.Berber style tagines such as this one are distinguished not only by the seasoning but also by the presentation of ingredients. The vegetables are carefully arranged in conical fashion around the beef or lamb, fully concealing the meat in an artistic, appetizing manner.Although many of the tagine recipes on this site include directions for alternative preparations in a pot or pressure cooker, this one is best slowly cooked in the traditional clay or ceramic vessel from which it takes its name. The seasoning below is ideal when using potatoes as the dominant ingredient, but other vegetables are added for color and complementary flavor. Here I'm recommending carrots and zucchini, but either or both can be replaced with fresh peas, green beans, sliced tomatoes, turnips, or other veggies you might have on hand.Preserved lemon and olives are classic additions and do add a distinctive flavor and some saltiness, but may be omitted if you don't have them on hand. Adjust salt accordingly. If using chicken instead of red meat, see the tips below.The tagine serves as both the cooking vessel and serving dish; diners gather around and eat from their own side of the tagine using Moroccan bread (khobz) in place of a utensil.
Ingredients : ['1 pound beef, or lamb, cut into 2-inch to 3-inch pieces', '1/4 to 1/3 cup olive oil', '1 medium onion, sliced', '1 medium onion, finely chopped', '3 to 4 cloves garlic, finely chopped or pressed', '3 to 4 small potatoes, or medium, quartered lengthwise', '3 to 4 medium carrots, halved or quartered lengthwise', '4 small zucchini, whole, or other veggies, optional', '1 small bell pepper, any color, cut into strips or rings', '1 small handful parsley, and/or cilantro sprigs, tied into a bouquet', '1 small jalapeño, or chile pepper, optional', '1 small preserved lemon, quartered', '1 handful\xa0olives, green or red/violet']
Total time for preparation : 3 hrs 55 mins
Steps for preparation : {'Steps to Make It': ['Pour the olive oil into the base of a tagine.', 'Arrange the onion rings across the bottom and scatter the\xa0chopped onion and garlic on top.', 'Arrange the meat, bone-side down, in a mound in the center of the tagine. (The taller the mound, the more conical your arrangement of vegetables will be.)', 'Combine the spices in a small bowl.', 'Sprinkle a little less than half of the seasoning over the meat and onions.', 'Place the prepped vegetables in a large bowl.', 'Add the remaining seasoning and toss to coat the vegetables evenly.', 'Arrange the vegetables in a conical shape around the meat.', 'Arrange the bell pepper strips in the center and top with the parsley bouquet and then the jalapeño pepper, Garnish the tagine with\xa0the preserved lemon quarters and olives.', 'Add 2 1/2 cups water to the empty bowl and swirl to rinse the residual spices.', 'Add the water to the tagine, cover, and place the tagine over medium coals in a brazier, or stovetop over\xa0medium-low heat. Note that use of a diffuser under the tagine is necessary if using clay or ceramic on an electric stove and recommended for other heat sources as well.', 'Leave the tagine to reach a simmer.\xa0This may take a long time, 20 minutes or so; be cautious in feeling the need to\xa0increase the heat.', 'Once simmering, continue cooking the tagine over medium-low heat until\xa0the meat and vegetables are very tender and the sauce is reduced, up to 3 hours for beef and up to 4 hours for lamb.', 'While the tagine is cooking, you may check the level of the liquids occasionally\xa0and add a little water as necessary, but otherwise, try\xa0not to disturb the tagine.', 'Do stay alert for the smell of anything burning, and lower the heat if necessary to avoid scorching ingredients and/or cracking the tagine. It is normal, however, for some of the base onions to burn and adhere to the bottom of the tagine as they caramelize and reduce.', 'Remove the cooked tagine from the heat and serve.\xa0It will stay warm while covered for 30 minutes.']}
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{'Steps to Make It': ['Pour the olive oil into the base of a tagine.', 'Arrange the onion rings across the bottom and scatter the\xa0chopped onion and garlic on top.', 'Arrange the meat, bone-side down, in a mound in the center of the tagine. (The taller the mound, the more conical your arrangement of vegetables will be.)', 'Combine the spices in a small bowl.', 'Sprinkle a little less than half of the seasoning over the meat and onions.', 'Place the prepped vegetables in a large bowl.', 'Add the remaining seasoning and toss to coat the vegetables evenly.', 'Arrange the vegetables in a conical shape around the meat.', 'Arrange the bell pepper strips in the center and top with the parsley bouquet and then the jalapeño pepper, Garnish the tagine with\xa0the preserved lemon quarters and olives.', 'Add 2 1/2 cups water to the empty bowl and swirl to rinse the residual spices.', 'Add the water to the tagine, cover, and place the tagine over medium coals in a brazier, or stovetop over\xa0medium-low heat. Note that use of a diffuser under the tagine is necessary if using clay or ceramic on an electric stove and recommended for other heat sources as well.', 'Leave the tagine to reach a simmer.\xa0This may take a long time, 20 minutes or so; be cautious in feeling the need to\xa0increase the heat.', 'Once simmering, continue cooking the tagine over medium-low heat until\xa0the meat and vegetables are very tender and the sauce is reduced, up to 3 hours for beef and up to 4 hours for lamb.', 'While the tagine is cooking, you may check the level of the liquids occasionally\xa0and add a little water as necessary, but otherwise, try\xa0not to disturb the tagine.', 'Do stay alert for the smell of anything burning, and lower the heat if necessary to avoid scorching ingredients and/or cracking the tagine. It is normal, however, for some of the base onions to burn and adhere to the bottom of the tagine as they caramelize and reduce.', 'Remove the cooked tagine from the heat and serve.\xa0It will stay warm while covered for 30 minutes.']}
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Recipe Name : Moroccan Lamb Tagine With Raisins, Almonds, and Honey
Description : Mrouzia, sometimes spelled M'rouzia, is a sweet and spicy Moroccan tagine traditionally prepared in the days following the Islamic holiday of Eid Al Adha or Eid Al Kabir. Lamb is most popular during this time, but beef or goat meat can also be used. It may also be served for a family dinner or special occasion meal, and it may be made a day or two in advance, as the flavors will continue to improve with time.A key ingredient in mrouzia is the Moroccan spice mix, Ras El Hanout. Saffron also contributes to mrouzia's unique flavor. The generous seasoning, as well as the honey, acted as preservatives in the days before refrigeration. Fatty cuts of meat were traditionally used for the same reason.The almonds can be cooked in the sauce for softer texture or fried and presented as a crunchy garnish.Overnight marinating of the meat is recommended. Cooking time is for a pressure cooker. Double the time if cooking in a conventional pot, and triple the time if preparing in a clay or ceramic tagine. All cooking methods are explained below.
Ingredients : ['3 pounds lamb shoulder, neck, or shanks, cut into 3-inch pieces', '2 teaspoons Ras el Hanout', '2 teaspoons ground ginger', '1 1/2 teaspoons salt', '1 teaspoon freshly ground black pepper', '1/2 teaspoon ground turmeric', '1/2 teaspoon saffron threads, crumbled', '2 medium onions, grated', '3 cloves garlic, finely chopped', '1/2 cup unsalted butter', '2 small cinnamon sticks', '3 cups water', '1 1/2 cups sultana raisins', '1/2 cup honey, or to taste', '1 teaspoon ground cinnamon', '1/2 cup blanched almonds']
Total time for preparation : 105 mins
Steps for preparation : {'Steps to Make It': ['Mix the seasoned meat in a pressure cooker with the onions, garlic, butter and cinnamon sticks. Cover and cook over medium heat for 10 to 15 minutes, stirring occasionally to turn the meat as it browns.', "Add the 3 cups of water, cover, and cook with pressure for about 40 to 45 minutes, or until the meat is tender. Add the raisins (drained), honey, and ground cinnamon. (If you're planning to cook the almonds in the sauce, add them now as well.) If necessary, add additional water to just cover the raisins. Cover the pot and simmer without pressure for 20 to 30 minutes, until the raisins are plump and the sauce is reduced to a thick, syrup-like consistency."], 'Ahead of Time': ['Mix the seasoned meat in a pressure cooker with the onions, garlic, butter and cinnamon sticks. Cover and cook over medium heat for 10 to 15 minutes, stirring occasionally to turn the meat as it browns.', "Add the 3 cups of water, cover, and cook with pressure for about 40 to 45 minutes, or until the meat is tender. Add the raisins (drained), honey, and ground cinnamon. (If you're planning to cook the almonds in the sauce, add them now as well.) If necessary, add additional water to just cover the raisins. Cover the pot and simmer without pressure for 20 to 30 minutes, until the raisins are plump and the sauce is reduced to a thick, syrup-like consistency."], 'Make theMrouzia': ['Mix the seasoned meat in a pressure cooker with the onions, garlic, butter and cinnamon sticks. Cover and cook over medium heat for 10 to 15 minutes, stirring occasionally to turn the meat as it browns.', "Add the 3 cups of water, cover, and cook with pressure for about 40 to 45 minutes, or until the meat is tender. Add the raisins (drained), honey, and ground cinnamon. (If you're planning to cook the almonds in the sauce, add them now as well.) If necessary, add additional water to just cover the raisins. Cover the pot and simmer without pressure for 20 to 30 minutes, until the raisins are plump and the sauce is reduced to a thick, syrup-like consistency."]}
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{'Steps to Make It': ['Mix the seasoned meat in a pressure cooker with the onions, garlic, butter and cinnamon sticks. Cover and cook over medium heat for 10 to 15 minutes, stirring occasionally to turn the meat as it browns.', "Add the 3 cups of water, cover, and cook with pressure for about 40 to 45 minutes, or until the meat is tender. Add the raisins (drained), honey, and ground cinnamon. (If you're planning to cook the almonds in the sauce, add them now as well.) If necessary, add additional water to just cover the raisins. Cover the pot and simmer without pressure for 20 to 30 minutes, until the raisins are plump and the sauce is reduced to a thick, syrup-like consistency."], 'Ahead of Time': ['Mix the seasoned meat in a pressure cooker with the onions, garlic, butter and cinnamon sticks. Cover and cook over medium heat for 10 to 15 minutes, stirring occasionally to turn the meat as it browns.', "Add the 3 cups of water, cover, and cook with pressure for about 40 to 45 minutes, or until the meat is tender. Add the raisins (drained), honey, and ground cinnamon. (If you're planning to cook the almonds in the sauce, add them now as well.) If necessary, add additional water to just cover the raisins. Cover the pot and simmer without pressure for 20 to 30 minutes, until the raisins are plump and the sauce is reduced to a thick, syrup-like consistency."], 'Make theMrouzia': ['Mix the seasoned meat in a pressure cooker with the onions, garlic, butter and cinnamon sticks. Cover and cook over medium heat for 10 to 15 minutes, stirring occasionally to turn the meat as it browns.', "Add the 3 cups of water, cover, and cook with pressure for about 40 to 45 minutes, or until the meat is tender. Add the raisins (drained), honey, and ground cinnamon. (If you're planning to cook the almonds in the sauce, add them now as well.) If necessary, add additional water to just cover the raisins. Cover the pot and simmer without pressure for 20 to 30 minutes, until the raisins are plump and the sauce is reduced to a thick, syrup-like consistency."]}
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Recipe Name : Moroccan Merguez Sausage
Description : Merguez is a spicy North African sausage that is popular in Morocco. They are grilled and rather easy to make from ground lamb or beef, or a mixture of the two. In Morocco, you can buy fresh merguez sausages in skinny three-inch links.When making merguez at home, you can feed the mixture into sausage casings or simply shape it into patties or cylinders. You will want to have merguez spice mix and harissa (a spiced chili paste) on hand. They contribute to the sausage's signature taste and color. Feel free to make your own merguez spice mix or use store-bought.As with any sausage, fat is the key to creating the best flavor and texture. Try not to skimp too much on the fat if you feel the need to adjust the recipe.
Ingredients : ['1 pound ground beef, or lamb', '3 cloves garlic, finely chopped or pressed', '2 tablespoons chopped cilantro', '2 tablespoons merguez spice mix', '2 to 3 teaspoons harissa', 'Sausage casings, optional']
Total time for preparation : 30 mins
Steps for preparation : {'Steps to Make It': ['In a large bowl, combine all ingredients except sausage casings (if using) in a large bowl.', 'Knead the mixture well to evenly distribute the spices, herbs, and harissa.', 'Shape as desired.', 'Alternatively, you can pass the ingredients through a meat grinder and feed the merguez\xa0mixture into sausage casings.', 'For the best flavor, allow the merguez to sit for 30 minutes or longer in the refrigerator before cooking.', 'Place on grill or under broiler\xa0until cooked through and meat registers temperature of 155 F with meat thermometer.']}
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{'Steps to Make It': ['In a large bowl, combine all ingredients except sausage casings (if using) in a large bowl.', 'Knead the mixture well to evenly distribute the spices, herbs, and harissa.', 'Shape as desired.', 'Alternatively, you can pass the ingredients through a meat grinder and feed the merguez\xa0mixture into sausage casings.', 'For the best flavor, allow the merguez to sit for 30 minutes or longer in the refrigerator before cooking.', 'Place on grill or under broiler\xa0until cooked through and meat registers temperature of 155 F with meat thermometer.']}
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Recipe Name : Moroccan Kefta Kebab
Description : Kefta (or kofta) is a deliciously spiced and tender type of Moroccan kebab made using ground beef or lamb. The mixture is flavored with cumin, paprika, minced onion, coriander, and parsley and formed into skewers. The cinnamon, cayenne pepper, and mint leaves are optional but highly recommended. Fresh mint makes an especially great seasoning when using ground lamb. This recipe includes the traditional quantities of these spices and herbs, but you may adjust to your taste.The Spruce EatsSeasoned kefta makes a superb grilled kebab (brochette). If you don't have skewers, you can grill the kefta as flat meatballs, but they can be a little cumbersome to deal with on the grill without a support. Serve your kebabs with a fresh salad and a side of couscous or serve on pita bread as a kefta sandwich with tomato and roasted pepper salad.The word kofta (or kefta) comes from an Urdu word meaning "pounded meat."Moroccan kefta kebabs are traditionally served with Moroccan bread (khobz), but naan or a similar flatbread would be fine. Serve the kebabs with grilled tomatoes and onions or a salad with fresh onions and tomatoes. Couscous is a great choice for a side dish, or serve them with rice.
Ingredients : ['1 pound ground beef (or lamb, or a combination of the two)', '3 ounces ground beef or lamb fat, optional', '1 medium onion, chopped very fine or grated', '2 teaspoons paprika', '1 teaspoon ground cumin', '1 teaspoon salt', '1/4 teaspoon pepper', '1/8 teaspoon cayenne pepper', '1/4 cup fresh parsley, chopped', '1/4 cup fresh cilantro, chopped', '1 teaspoon ground cinnamon, optional', '1 tablespoon fresh mint leaves, chopped, optional']
Total time for preparation : 90 mins
Steps for preparation : {'Steps to Make It': ['Gather the ingredients.The Spruce Eats', 'Mix1 pound ground beef (or lamb, or a combination of the two), 3 ounces ground beef or lamb fat (optional), 1 medium onion (finely chopped), 2 teaspoons paprika, 1 teaspoon ground cumin, 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 1/8 teaspoon cayenne pepper, 1/4 cup fresh parsley (chopped), 1/4 cup fresh cilantro (chopped), 1 teaspoon ground cinnamon (optional), 1 tablespoon fresh mint leaves (chopped, optional)together in a large mixing bowl and cover. Chill in the refrigerator for 1 hour or longer to allow the flavors to blend. If using bamboo skewers, soak them in water.The Spruce Eats', 'Preheat the grill or grill pan and prepare it for your kebabs. To make kebabs, take small amounts of kefta and shape them into cylinders or sausage shapes. Skewer the meat, squeezing it to mold it to the skewer.The Spruce Eats', "Cook over hot coals, approximately 5\xa0minutes on each side. If you don't have a charcoal grill, the kebabs can be cooked on a gas grill or grill pan. It may take less or more time, depending on how hot the grill is and how thick you shaped the kefta. Watch the kebabs carefully so you don't dry out the meat.The Spruce Eats", 'Serve immediately, or wrap in aluminum foil to keep hot while you cook additional kebabs.The Spruce Eats']}
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{'Steps to Make It': ['Gather the ingredients.The Spruce Eats', 'Mix1 pound ground beef (or lamb, or a combination of the two), 3 ounces ground beef or lamb fat (optional), 1 medium onion (finely chopped), 2 teaspoons paprika, 1 teaspoon ground cumin, 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 1/8 teaspoon cayenne pepper, 1/4 cup fresh parsley (chopped), 1/4 cup fresh cilantro (chopped), 1 teaspoon ground cinnamon (optional), 1 tablespoon fresh mint leaves (chopped, optional)together in a large mixing bowl and cover. Chill in the refrigerator for 1 hour or longer to allow the flavors to blend. If using bamboo skewers, soak them in water.The Spruce Eats', 'Preheat the grill or grill pan and prepare it for your kebabs. To make kebabs, take small amounts of kefta and shape them into cylinders or sausage shapes. Skewer the meat, squeezing it to mold it to the skewer.The Spruce Eats', "Cook over hot coals, approximately 5\xa0minutes on each side. If you don't have a charcoal grill, the kebabs can be cooked on a gas grill or grill pan. It may take less or more time, depending on how hot the grill is and how thick you shaped the kefta. Watch the kebabs carefully so you don't dry out the meat.The Spruce Eats", 'Serve immediately, or wrap in aluminum foil to keep hot while you cook additional kebabs.The Spruce Eats']}
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Recipe Name : Moroccan Steak Marinade
Description : This mild Moroccan marinade for steak can be used when grilling, broiling, or cooking in a grill pan. Try using it to add flavor to tenderloin cuts, or to tenderize sirloin or flank steaks. Double the quantity of olive oil and lemon juice if you'd like enough marinade to serve as a sauce.Allow up to 6 hours for the meat to marinate.
Ingredients : ['2 pounds 3 ounces/1 kg. steak', '2 cloves of garlic (pressed or very finely chopped)', '1 1/2 teaspoons salt', '2 teaspoons cumin', '1 teaspoon paprika', '1/2 teaspoon ginger', '1/4 teaspoon black pepper (or more to taste)', '1/8 teaspoon cayenne pepper', '2 tablespoons chopped fresh parsley', '2 tablespoons lemon juice', '2 tablespoons olive oil']
Total time for preparation : 30 mins
Steps for preparation : {'Steps to Make It': ['Mix all of the marinade ingredients together in a bowl and add the meat, stirring to make sure the marinade is coating each steak evenly.', 'Cover and refrigerate for 4 to 6 hours.', 'Grill, broil,\xa0orcook the steaksin a grill pan with high heat, turning once until your desired doneness is reached.', 'Allow the steaks to sit several minutes before serving.']}
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{'Steps to Make It': ['Mix all of the marinade ingredients together in a bowl and add the meat, stirring to make sure the marinade is coating each steak evenly.', 'Cover and refrigerate for 4 to 6 hours.', 'Grill, broil,\xa0orcook the steaksin a grill pan with high heat, turning once until your desired doneness is reached.', 'Allow the steaks to sit several minutes before serving.']}
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Recipe Name : Moroccan Cauliflower With Preserved Lemon
Description : Cauliflower has become a popular vegetable to have around the house. There are just so many things you can do with this delicious and versatile veggie. The recipes abound from using it to make rice, in casseroles, roasting the florets, mashing it to make creamy "potatoes," making a pizza crust, and much more. This Moroccan cauliflower recipe is sure to become a delightful addition to your repertoire as an easy side or vegetarian main dish.Turmeric gives this cauliflower the bright yellow color, while other Moroccan spices and preserved lemon add a zesty flavor. Simply mix, sauté, and simmer for a delightful dish that's ready in less than 40 minutes.Enjoy it on its own, with a tossed salad, or with your favorite protein.
Ingredients : ['1 large head cauliflower', '1 1/2 teaspoons ground cumin', '1 teaspoon ground ginger', '1 teaspoon salt', '1/2 teaspoon paprika', '1/2 teaspoon turmeric', 'Freshly ground black pepper, or cayenne pepper, to taste', '1 onion, sliced or coarsely chopped', '3 cloves garlic, finely chopped or pressed', '1/4 to 1/3 cup olive oil', '1 preserved lemon, quartered', '1 handful red olives, or purple olives', '1/2 cup water', '2 to 3 tablespoons chopped fresh cilantro, for garnish']
Total time for preparation : 35 mins
Steps for preparation : {'Steps to Make It': ['Gather the ingredients.', 'Break the cauliflower into small florets; wash and drain. Mix the cauliflower with the spices—cumin, ginger, salt, paprika, turmeric, black or cayenne pepper (whichever you choose)—and set aside.', 'In a wide, deep skillet or Dutch oven, saute the onions and garlic in theolive oilover medium heat for just a few minutes. Add the cauliflower, preserved lemon, olives, and water, and bring to a simmer.', 'Cover and cook for about 10 minutes, stirring gently once or twice\xa0until the cauliflower is just tender. Continue cooking, uncovered, to reduce the liquids to oil only.', 'Sprinkle the fresh cilantro over the cauliflower and serve.']}
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{'Steps to Make It': ['Gather the ingredients.', 'Break the cauliflower into small florets; wash and drain. Mix the cauliflower with the spices—cumin, ginger, salt, paprika, turmeric, black or cayenne pepper (whichever you choose)—and set aside.', 'In a wide, deep skillet or Dutch oven, saute the onions and garlic in theolive oilover medium heat for just a few minutes. Add the cauliflower, preserved lemon, olives, and water, and bring to a simmer.', 'Cover and cook for about 10 minutes, stirring gently once or twice\xa0until the cauliflower is just tender. Continue cooking, uncovered, to reduce the liquids to oil only.', 'Sprinkle the fresh cilantro over the cauliflower and serve.']}
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Recipe Name : Moroccan Lamb or Beef Tagine With Peas and Artichokes Recipe
Description : This delicious Moroccan tagine recipe can be prepared in a pressure cooker, conventional pot or traditional clay tagine. Directions are included for all methods. Fragrant with ginger and saffron, it's a classic. Goat meat may be substituted for the lamb or beef.
Ingredients : ['1 pound lamb, or beef, cut into 2- to 3-inch pieces', '1 medium onion, chopped, plus one more onion, sliced if cooking in a tagine', '3 cloves garlic, finely chopped', '2 teaspoons kosher salt', '2 teaspoons ginger', '1 teaspoon freshly ground black pepper', '1 teaspoon turmeric', '1/4 teaspoon saffron threads', '2 tablespoons parsley, chopped', '2 tablespoons cilantro, chopped', '1/2 cup olive oil', '1 pound peas', '1 pound artichokes, trimmed', '1 preserved lemon, optional']
Total time for preparation : 90 mins
Steps for preparation : {'Steps to Make It': ['Gather the ingredients.', 'Combine meat, onions, garlic, olive oil, parsley, cilantro, and spices (except for the saffron) in a pressure cooker or wide, heavy-bottomed pot. Cook over medium to medium-high heat, uncovered, for about 10 minutes, stirring several times to turn meat and brown it on all sides.', 'Add about 3 cups of water, cover,\xa0and increase heat to high until pressure is achieved or liquids boil. Reduce heat to medium and cook with pressure for 25\xa0minutes (or simmer conventionally for 40 to 60 minutes).', 'Add peas, artichokes, and saffron. If liquids are not level with vegetables, add a little more water.\xa0Cover, bring back to pressure and cook for 12\xa0to 15 minutes (or simmer for 25 to 30 minutes) until vegetables are tender. Check seasoning and\xa0If necessary, reduce liquids until a rich sauce has formed.', 'Serve withMoroccan\xa0breadfor scooping up meat and vegetables.'], 'Pressure Cooker or Conventional Pot Method': ['Gather the ingredients.', 'Combine meat, onions, garlic, olive oil, parsley, cilantro, and spices (except for the saffron) in a pressure cooker or wide, heavy-bottomed pot. Cook over medium to medium-high heat, uncovered, for about 10 minutes, stirring several times to turn meat and brown it on all sides.', 'Add about 3 cups of water, cover,\xa0and increase heat to high until pressure is achieved or liquids boil. Reduce heat to medium and cook with pressure for 25\xa0minutes (or simmer conventionally for 40 to 60 minutes).', 'Add peas, artichokes, and saffron. If liquids are not level with vegetables, add a little more water.\xa0Cover, bring back to pressure and cook for 12\xa0to 15 minutes (or simmer for 25 to 30 minutes) until vegetables are tender. Check seasoning and\xa0If necessary, reduce liquids until a rich sauce has formed.', 'Serve withMoroccan\xa0breadfor scooping up meat and vegetables.'], 'Clay or Ceramic Tagine Method': ['Gather the ingredients.', 'If using freshly shelled peas, parboil for several minutes; drain, and set aside.', 'Coat base of tagine with a little olive oil. Slice an\xa0additional onion into rings and distribute\xa0rings\xa0on bottom of tagine.', 'In a bowl, mix meat with remaining olive oil, chopped onion, garlic, spices, and chopped cilantro and place over sliced onions.\xa0Add mixture to the tagine, taking care to arrange meat in middle.', 'Surround meat with peas, then\xa0arrange artichokes all around.', 'Swirl about 2 1/2\xa0cups of\xa0water in bowl used for meat to "rinse" spices from sides of bowl, and add to tagine. Add a little more water if necessary to barely cover the peas.', "Close tagine and place over medium-low heat.(A\xa0diffuser\xa0is necessary if cooking over an electric burner and\xa0recommended for other heat sources as well.)Stay patient while tagine reaches a simmer—it could take some time. Once liquids have reached a simmer, continue cooking\xa0tagine for about 3 hours, checking liquids once or twice in the last hour of cooking and adding a little bit more water only if you feel it's necessary.", 'The tagine is done when you can easily break meat apart with fingers. If necessary, continue simmering uncovered to reduce sauce.', 'Garnish as desired with strips of preserved lemon. Serve dish directly from tagine with Moroccan bread on the side for scooping up meat and veggies.']}
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{'Steps to Make It': ['Gather the ingredients.', 'Combine meat, onions, garlic, olive oil, parsley, cilantro, and spices (except for the saffron) in a pressure cooker or wide, heavy-bottomed pot. Cook over medium to medium-high heat, uncovered, for about 10 minutes, stirring several times to turn meat and brown it on all sides.', 'Add about 3 cups of water, cover,\xa0and increase heat to high until pressure is achieved or liquids boil. Reduce heat to medium and cook with pressure for 25\xa0minutes (or simmer conventionally for 40 to 60 minutes).', 'Add peas, artichokes, and saffron. If liquids are not level with vegetables, add a little more water.\xa0Cover, bring back to pressure and cook for 12\xa0to 15 minutes (or simmer for 25 to 30 minutes) until vegetables are tender. Check seasoning and\xa0If necessary, reduce liquids until a rich sauce has formed.', 'Serve withMoroccan\xa0breadfor scooping up meat and vegetables.'], 'Pressure Cooker or Conventional Pot Method': ['Gather the ingredients.', 'Combine meat, onions, garlic, olive oil, parsley, cilantro, and spices (except for the saffron) in a pressure cooker or wide, heavy-bottomed pot. Cook over medium to medium-high heat, uncovered, for about 10 minutes, stirring several times to turn meat and brown it on all sides.', 'Add about 3 cups of water, cover,\xa0and increase heat to high until pressure is achieved or liquids boil. Reduce heat to medium and cook with pressure for 25\xa0minutes (or simmer conventionally for 40 to 60 minutes).', 'Add peas, artichokes, and saffron. If liquids are not level with vegetables, add a little more water.\xa0Cover, bring back to pressure and cook for 12\xa0to 15 minutes (or simmer for 25 to 30 minutes) until vegetables are tender. Check seasoning and\xa0If necessary, reduce liquids until a rich sauce has formed.', 'Serve withMoroccan\xa0breadfor scooping up meat and vegetables.'], 'Clay or Ceramic Tagine Method': ['Gather the ingredients.', 'If using freshly shelled peas, parboil for several minutes; drain, and set aside.', 'Coat base of tagine with a little olive oil. Slice an\xa0additional onion into rings and distribute\xa0rings\xa0on bottom of tagine.', 'In a bowl, mix meat with remaining olive oil, chopped onion, garlic, spices, and chopped cilantro and place over sliced onions.\xa0Add mixture to the tagine, taking care to arrange meat in middle.', 'Surround meat with peas, then\xa0arrange artichokes all around.', 'Swirl about 2 1/2\xa0cups of\xa0water in bowl used for meat to "rinse" spices from sides of bowl, and add to tagine. Add a little more water if necessary to barely cover the peas.', "Close tagine and place over medium-low heat.(A\xa0diffuser\xa0is necessary if cooking over an electric burner and\xa0recommended for other heat sources as well.)Stay patient while tagine reaches a simmer—it could take some time. Once liquids have reached a simmer, continue cooking\xa0tagine for about 3 hours, checking liquids once or twice in the last hour of cooking and adding a little bit more water only if you feel it's necessary.", 'The tagine is done when you can easily break meat apart with fingers. If necessary, continue simmering uncovered to reduce sauce.', 'Garnish as desired with strips of preserved lemon. Serve dish directly from tagine with Moroccan bread on the side for scooping up meat and veggies.']}
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Recipe Name : Moroccan Cow Feet With Chickpeas and Raisins
Description : While offal and specialty meats may not rank high on everyone's list of preferred foods, the traditional Moroccan dish known as hergma is indeed a comfort food favorite for many. Here, chickpeas, wheat berries, and raisins are stewed is a well-seasoned sauce with kour3ine, a cut of meat sometimes referred to as trotters in English. It includes the hoof and lowermost portion of calf or lamb legs; goat feet may also be used.The prep time below is for preparation in a pressure cooker; allow substantially more time if cooking in a regular pot.
Ingredients : ['2 calves feet, cut into pieces (or 8 lamb feet)', '2 large onions, chopped', '1 large onion, sliced', '6 to 8 cloves of garlic, finely chopped\xa0', '2 or 3 small pieces (2 to 3 inches) of cinnamon stick', '4 teaspoons salt', '3 teaspoons ground ginger', '2 teaspoons black pepper', '1 1/2 teaspoons paprika', '1 teaspoon cumin', '1 teaspoon saffron threads, crumbled', '1 teaspoon turmeric', '1 teaspoon smen, or to taste', '1/2 cup olive oil', '3/4 cup (125 g) dried chickpeas', '1 1/2 cups wheat kernels (wheat berries)', '1/4 cup golden or dark golden raisins']
Total time for preparation : 5 hrs 5 mins
Steps for preparation : {'Steps to Make It': ['The night before, soak the dried chickpeas in a generous amount of cold water.', 'When ready to begin cooking preparations, set aside the raisins and wheat kernels to soak in separate bowls of cold water.', 'Wash and clean the feet carefully. The hooves can be discarded. Also, remove any loose bone fragments. Wash the feet a final time by immersing them in water.', 'Put the feet in a deep pressure cooker or heavy-bottomed pot along with the onions, garlic, spices, smen and oil. Add enough water to come almost to the top of the meat, cover, and bring to a simmer.', 'Cook the meat for 1 1/2 hours with medium pressure(or 3 hours if simmering in a conventional pot). Stir and taste for salt, adding more if desired.', "Drain the chickpeas and add them directly to the pot. Drain the wheat kernels, wrap and tie them in a piece of cheesecloth, and add them to the pot as well.(Note: If you don't have cheesecloth, the wheat can be added directly to the pot. The advantage of the cheesecloth is that it allows you to create a nicer presentation at serving time.)", "Cover and continue cooking with medium-low pressure for another 2 1/2 hours(or simmer in a conventional pot for 5 hours – occasionally check on the level of the liquids), until the wheat is tender. You'll need to retrieve the cheesecloth to sample a wheat berry to see if it's cooked to your liking.", 'Drain the raisins and add them to the pot. Cover and continue cooking without pressure to reduce the liquids to a thick sauce.', 'To serve, arrange the meat in the center of a large platter and distribute the sauce, chickpeas, and raisins all around. Untie the cheesecloth and arrange the wheat on top of the meat.']}
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{'Steps to Make It': ['The night before, soak the dried chickpeas in a generous amount of cold water.', 'When ready to begin cooking preparations, set aside the raisins and wheat kernels to soak in separate bowls of cold water.', 'Wash and clean the feet carefully. The hooves can be discarded. Also, remove any loose bone fragments. Wash the feet a final time by immersing them in water.', 'Put the feet in a deep pressure cooker or heavy-bottomed pot along with the onions, garlic, spices, smen and oil. Add enough water to come almost to the top of the meat, cover, and bring to a simmer.', 'Cook the meat for 1 1/2 hours with medium pressure(or 3 hours if simmering in a conventional pot). Stir and taste for salt, adding more if desired.', "Drain the chickpeas and add them directly to the pot. Drain the wheat kernels, wrap and tie them in a piece of cheesecloth, and add them to the pot as well.(Note: If you don't have cheesecloth, the wheat can be added directly to the pot. The advantage of the cheesecloth is that it allows you to create a nicer presentation at serving time.)", "Cover and continue cooking with medium-low pressure for another 2 1/2 hours(or simmer in a conventional pot for 5 hours – occasionally check on the level of the liquids), until the wheat is tender. You'll need to retrieve the cheesecloth to sample a wheat berry to see if it's cooked to your liking.", 'Drain the raisins and add them to the pot. Cover and continue cooking without pressure to reduce the liquids to a thick sauce.', 'To serve, arrange the meat in the center of a large platter and distribute the sauce, chickpeas, and raisins all around. Untie the cheesecloth and arrange the wheat on top of the meat.']}
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Recipe Name : Vegetarian Moroccan Lentils Recipe
Description : For those who grew up with the notion that lentils belong in soups and salads and not much else, or for whom bean dishes in general just don't hold much appeal, this Moroccan dish will be a bit of a revelation. Who knew that lentils, all on their own, could be so good?!The traditional Moroccan treatment for these tiny legumes is to stew them until tender in a flavorful sauce with tomatoes, onions, garlic and hearty quantities of Moroccan spices and herbs. We do notch up the seasoning a bit as we like lentils extra zesty and saucy, but for palates that don't lean toward a preference for piquant, the seasoning below will suffice.Moroccan stewed lentils can be served as a side dish or entrée. Many families make them weekly or regularly offer them alongside fried fish. This recipe is the vegetarian version, but meat may certainly be added.You may find that lentils purchased in American supermarkets tend to cook faster than Moroccan or Middle Eastern lentils, so adjust the cooking time if necessary. Whatever lentils you use, be sure to pick through them to remove any debris or small stones. Wash them thoroughly before cooking. Soaking is not necessary.The cooking time below is for a pressure cooker, which is regarded as standard cooking equipment in Moroccan kitchens. If simmering the lentils conventionally in a pot, allow for double the time and keep an eye on liquids.
Ingredients : ['2 cups lentils, brown or green', '2 to 3 large ripe tomatoes, grated', '1 medium onion, chopped', '3 to 5 cloves garlic, finely chopped or pressed', '4 tablespoons chopped fresh parsley, and cilantro', '2 1/2 teaspoons cumin', '2 1/2 teaspoons paprika', '1 1/2 teaspoons ginger', '1/2 teaspoon freshly ground black pepper', '\xa0Cayenne pepper, to taste, optional', '2 teaspoons kosher salt, or to taste']
Total time for preparation : 50 mins
Steps for preparation : {'Steps to Make It': ['Gather the ingredients.', 'Mix all ingredients in a\xa0pressure cooker, like this one fromAmazon.', 'Add 2 liters (about 2 quarts) of water, and bring to a simmer.', '\u200bCover, and cook on pressure over medium heat for 35 to 40 minutes, or until the lentils are tender.', 'If the lentils are still submerged in sauce, you must reduce the liquids so that the sauce is ample, but not watery. Adjust the seasoning if desired.', 'Portion into bowls and garnish with some fresh parsley.', 'Enjoy.'], 'Pressure Cooker Method': ['Gather the ingredients.', 'Mix all ingredients in a\xa0pressure cooker, like this one fromAmazon.', 'Add 2 liters (about 2 quarts) of water, and bring to a simmer.', '\u200bCover, and cook on pressure over medium heat for 35 to 40 minutes, or until the lentils are tender.', 'If the lentils are still submerged in sauce, you must reduce the liquids so that the sauce is ample, but not watery. Adjust the seasoning if desired.', 'Portion into bowls and garnish with some fresh parsley.', 'Enjoy.'], 'Stovetop Method': ['Mix all ingredients in a\xa0heavy-bottomed pot.', 'Add 2 liters (about 2 quarts) of water, and bring to a simmer.', '\u200bCover, and simmer the lentils over medium heat about 1 1/2 hours, or until the lentils are tender and the sauce is not watery.(If the liquids reduce too much during cooking, add a little water to prevent the lentils from burning.)Adjust the seasoning if desired, and serve.', 'You can serve the lentils in individual bowls or on plates, but when offering the lentils as a main course, Moroccan tradition is to serve them on a communal platter, with each diner eating from his side of the dish.']}
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{'Steps to Make It': ['Gather the ingredients.', 'Mix all ingredients in a\xa0pressure cooker, like this one fromAmazon.', 'Add 2 liters (about 2 quarts) of water, and bring to a simmer.', '\u200bCover, and cook on pressure over medium heat for 35 to 40 minutes, or until the lentils are tender.', 'If the lentils are still submerged in sauce, you must reduce the liquids so that the sauce is ample, but not watery. Adjust the seasoning if desired.', 'Portion into bowls and garnish with some fresh parsley.', 'Enjoy.'], 'Pressure Cooker Method': ['Gather the ingredients.', 'Mix all ingredients in a\xa0pressure cooker, like this one fromAmazon.', 'Add 2 liters (about 2 quarts) of water, and bring to a simmer.', '\u200bCover, and cook on pressure over medium heat for 35 to 40 minutes, or until the lentils are tender.', 'If the lentils are still submerged in sauce, you must reduce the liquids so that the sauce is ample, but not watery. Adjust the seasoning if desired.', 'Portion into bowls and garnish with some fresh parsley.', 'Enjoy.'], 'Stovetop Method': ['Mix all ingredients in a\xa0heavy-bottomed pot.', 'Add 2 liters (about 2 quarts) of water, and bring to a simmer.', '\u200bCover, and simmer the lentils over medium heat about 1 1/2 hours, or until the lentils are tender and the sauce is not watery.(If the liquids reduce too much during cooking, add a little water to prevent the lentils from burning.)Adjust the seasoning if desired, and serve.', 'You can serve the lentils in individual bowls or on plates, but when offering the lentils as a main course, Moroccan tradition is to serve them on a communal platter, with each diner eating from his side of the dish.']}
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Recipe Name : Moroccan Couscous, Caramelized Onions & Raisins (Couscous Tfaya)
Description : Use either chicken or lamb in this Moroccan recipe for couscous tfaya. Tfaya refers to the sweet and spicy caramelized onions and raisins served with this dish. Some versions also include chickpeas.The ingredients call for the fragrant spice blend known as ras el hanout. If you can't find it, substitute a few whole cloves and a pinch of nutmeg.You can serve the dish on a bed of instant couscous, but for authentic results, steam the couscous over the simmering meat. Fried almonds are a garnish and can be made ahead of time. Steam additional couscous if planning to offer afterward.Allow for additional cooking time if preparing lamb instead of chicken.
Ingredients : ['1 small chicken, skinless, cut up, or 2 pounds (1 kilogram) lamb, cut into 3-inch to 4-inch pieces', '1 very large onion, thinly sliced', '1 tablespoon ginger', '2 teaspoons salt', '1 1/2 teaspoons freshly ground black pepper', '1 1/2 teaspoons cinnamon', '1 teaspoon ras el hanout', '1/4 teaspoon crumbled saffron threads', ' 1 teaspoon smen, Moroccan preserved butter, optional', '1/4 cup olive oil, or vegetable oil', '6 cups (1 1/2 liters) water']
Total time for preparation : 2 hrs 55 mins
Steps for preparation : {'Steps to Make It': ['In the bottom of a couscoussier, mix the chicken or lamb with the onion, ginger, salt, pepper, cinnamon, ras el hanout, saffron, optional smen, and oil. Over medium heat, brown the meat, turning occasionally, for about 15 minutes.', 'Add the 6 cups of water, cover, and bring to a boil. Reduce the heat to medium and continue simmering until the meat is tender—a little more than an hour for the chicken and about 2 hours or more for the lamb.', 'Check the level of the broth occasionally, especially toward the end of cooking, and add water if necessary. The broth should cover the meat, allowing ample sauce to stir into the couscous plus enough to serve on the side. When ready to serve, taste the sauce and adjust the seasoning to taste.'], 'Cook the Chicken or Lamb': ['In the bottom of a couscoussier, mix the chicken or lamb with the onion, ginger, salt, pepper, cinnamon, ras el hanout, saffron, optional smen, and oil. Over medium heat, brown the meat, turning occasionally, for about 15 minutes.', 'Add the 6 cups of water, cover, and bring to a boil. Reduce the heat to medium and continue simmering until the meat is tender—a little more than an hour for the chicken and about 2 hours or more for the lamb.', 'Check the level of the broth occasionally, especially toward the end of cooking, and add water if necessary. The broth should cover the meat, allowing ample sauce to stir into the couscous plus enough to serve on the side. When ready to serve, taste the sauce and adjust the seasoning to taste.'], 'Make the Tfaya': ['While the meat is cooking, mix the 2 pounds sliced onions, raisins, sugar or honey, 1 teaspoon pepper, 1 teaspoon cinnamon, ginger, turmeric, 1/4 teaspoon salt, and 1/4 teaspoon crumbled saffron threads in a large saucepan.', 'Add the butter and 1/2 cup water, cover, and bring to a simmer. Continue simmering for 30 minutes or longer over medium-low or low heat, stirring occasionally, until the onions are very soft and golden. Add more water only if the liquids evaporate before the onions are cooked.', 'Once the onions are cooked and richly colored, reduce the liquids to a thick syrup. Turn off the heat, and set the caramelized onions aside. Reheat the onions prior to serving.'], 'Steam the Couscous': ['Lightly oil the steamer basket and set it aside. Empty the dry couscous into a very large bowl, and work in 2 tablespoons vegetable oil with your hands,tossing the couscousand rubbing it between your palms. (This will help prevent the couscous grains from clumping together.)', 'Next, work in 1/2 cup of water, in the same manner, using your hands to evenly distribute the liquid into the couscous.', 'Transfer the couscous to the oiled steamer basket, being careful not to pack the couscous. Place the steamer on top of couscoussier, and steam the couscous for 15 minutes, timing from when you see steam rise from the couscous.'], 'First Steaming of the Couscous': ['Lightly oil the steamer basket and set it aside. Empty the dry couscous into a very large bowl, and work in 2 tablespoons vegetable oil with your hands,tossing the couscousand rubbing it between your palms. (This will help prevent the couscous grains from clumping together.)', 'Next, work in 1/2 cup of water, in the same manner, using your hands to evenly distribute the liquid into the couscous.', 'Transfer the couscous to the oiled steamer basket, being careful not to pack the couscous. Place the steamer on top of couscoussier, and steam the couscous for 15 minutes, timing from when you see steam rise from the couscous.'], 'Second Steaming of the Couscous': ['Once the couscous has steamed for 15 minutes, empty it back into your large bowl and break it apart. Allow it to cool slightly, and then gradually work in 1 cup of water and 1/2 to 1 teaspoon of salt with your hands. Again, toss the couscous and rub it between your palms to break up any balls or clumps.', 'Transfer the couscous back into the steamer, taking care not to pack or compress the couscous, and place it atop the couscoussier. Steam the couscous a second time for 15 minutes, timing from when you see the steam rising from the couscous. (Again, seal the joint if you see steam escaping.)'], 'Third Steaming of the Couscous': ['Turn the couscous out into the large bowl again. Break it apart, and let cool a few minutes. Gradually work 1 1/2 cups water into the couscous with your hands, tossing it and rubbing the grains between your palms to break up any balls.', 'Transfer the couscous to the steamer basket for its final steaming. Again, try to handle the couscous lightly and avoid packing it.'], 'Final Steaming of the Couscous': ['Time your final steaming of the couscous to coincide with when your meat is done the cooking. If preparing chicken, go ahead and steam immediately after adding the 1 1/2 cups of water. Ifcooking lamb, allow the lamb to finish cooking—perhaps another hour—before steaming the couscous for the last time.', 'Place the couscous back on top of the couscoussier, and steam for a final 15 minutes, timing from when you see the steam rise through the couscous. Again, seal the joint between the steamer and the pot if you see steam escape.'], 'Serving the Couscous Tfaya': ['Empty the couscous into the large bowl, and break it apart. Gently mix in 1 or 2 tablespoons of butter, and 2 ladles of sauce.', 'Spread about one-third of the couscous on a very large serving plate or platter, and pour a ladle of sauce all around. Arrange half of the chicken or meat in the center, and top with some of the caramelized onions and raisins.', 'Mound theremaining couscousover the meat to conceal it, and generously ladle more sauce all around the couscous. (Reserve some sauce to offer on the side, if desired.) Place the remaining chicken or lamb in the center of the mound or couscous, and top with the remaining caramelized onions and raisins. Decorate with the fried almonds andhard-boiled eggs.', 'Serve immediately. Traditionally, everyone gathers around the couscous, with each person eating from his own side of the platter.']}
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{'Steps to Make It': ['In the bottom of a couscoussier, mix the chicken or lamb with the onion, ginger, salt, pepper, cinnamon, ras el hanout, saffron, optional smen, and oil. Over medium heat, brown the meat, turning occasionally, for about 15 minutes.', 'Add the 6 cups of water, cover, and bring to a boil. Reduce the heat to medium and continue simmering until the meat is tender—a little more than an hour for the chicken and about 2 hours or more for the lamb.', 'Check the level of the broth occasionally, especially toward the end of cooking, and add water if necessary. The broth should cover the meat, allowing ample sauce to stir into the couscous plus enough to serve on the side. When ready to serve, taste the sauce and adjust the seasoning to taste.'], 'Cook the Chicken or Lamb': ['In the bottom of a couscoussier, mix the chicken or lamb with the onion, ginger, salt, pepper, cinnamon, ras el hanout, saffron, optional smen, and oil. Over medium heat, brown the meat, turning occasionally, for about 15 minutes.', 'Add the 6 cups of water, cover, and bring to a boil. Reduce the heat to medium and continue simmering until the meat is tender—a little more than an hour for the chicken and about 2 hours or more for the lamb.', 'Check the level of the broth occasionally, especially toward the end of cooking, and add water if necessary. The broth should cover the meat, allowing ample sauce to stir into the couscous plus enough to serve on the side. When ready to serve, taste the sauce and adjust the seasoning to taste.'], 'Make the Tfaya': ['While the meat is cooking, mix the 2 pounds sliced onions, raisins, sugar or honey, 1 teaspoon pepper, 1 teaspoon cinnamon, ginger, turmeric, 1/4 teaspoon salt, and 1/4 teaspoon crumbled saffron threads in a large saucepan.', 'Add the butter and 1/2 cup water, cover, and bring to a simmer. Continue simmering for 30 minutes or longer over medium-low or low heat, stirring occasionally, until the onions are very soft and golden. Add more water only if the liquids evaporate before the onions are cooked.', 'Once the onions are cooked and richly colored, reduce the liquids to a thick syrup. Turn off the heat, and set the caramelized onions aside. Reheat the onions prior to serving.'], 'Steam the Couscous': ['Lightly oil the steamer basket and set it aside. Empty the dry couscous into a very large bowl, and work in 2 tablespoons vegetable oil with your hands,tossing the couscousand rubbing it between your palms. (This will help prevent the couscous grains from clumping together.)', 'Next, work in 1/2 cup of water, in the same manner, using your hands to evenly distribute the liquid into the couscous.', 'Transfer the couscous to the oiled steamer basket, being careful not to pack the couscous. Place the steamer on top of couscoussier, and steam the couscous for 15 minutes, timing from when you see steam rise from the couscous.'], 'First Steaming of the Couscous': ['Lightly oil the steamer basket and set it aside. Empty the dry couscous into a very large bowl, and work in 2 tablespoons vegetable oil with your hands,tossing the couscousand rubbing it between your palms. (This will help prevent the couscous grains from clumping together.)', 'Next, work in 1/2 cup of water, in the same manner, using your hands to evenly distribute the liquid into the couscous.', 'Transfer the couscous to the oiled steamer basket, being careful not to pack the couscous. Place the steamer on top of couscoussier, and steam the couscous for 15 minutes, timing from when you see steam rise from the couscous.'], 'Second Steaming of the Couscous': ['Once the couscous has steamed for 15 minutes, empty it back into your large bowl and break it apart. Allow it to cool slightly, and then gradually work in 1 cup of water and 1/2 to 1 teaspoon of salt with your hands. Again, toss the couscous and rub it between your palms to break up any balls or clumps.', 'Transfer the couscous back into the steamer, taking care not to pack or compress the couscous, and place it atop the couscoussier. Steam the couscous a second time for 15 minutes, timing from when you see the steam rising from the couscous. (Again, seal the joint if you see steam escaping.)'], 'Third Steaming of the Couscous': ['Turn the couscous out into the large bowl again. Break it apart, and let cool a few minutes. Gradually work 1 1/2 cups water into the couscous with your hands, tossing it and rubbing the grains between your palms to break up any balls.', 'Transfer the couscous to the steamer basket for its final steaming. Again, try to handle the couscous lightly and avoid packing it.'], 'Final Steaming of the Couscous': ['Time your final steaming of the couscous to coincide with when your meat is done the cooking. If preparing chicken, go ahead and steam immediately after adding the 1 1/2 cups of water. Ifcooking lamb, allow the lamb to finish cooking—perhaps another hour—before steaming the couscous for the last time.', 'Place the couscous back on top of the couscoussier, and steam for a final 15 minutes, timing from when you see the steam rise through the couscous. Again, seal the joint between the steamer and the pot if you see steam escape.'], 'Serving the Couscous Tfaya': ['Empty the couscous into the large bowl, and break it apart. Gently mix in 1 or 2 tablespoons of butter, and 2 ladles of sauce.', 'Spread about one-third of the couscous on a very large serving plate or platter, and pour a ladle of sauce all around. Arrange half of the chicken or meat in the center, and top with some of the caramelized onions and raisins.', 'Mound theremaining couscousover the meat to conceal it, and generously ladle more sauce all around the couscous. (Reserve some sauce to offer on the side, if desired.) Place the remaining chicken or lamb in the center of the mound or couscous, and top with the remaining caramelized onions and raisins. Decorate with the fried almonds andhard-boiled eggs.', 'Serve immediately. Traditionally, everyone gathers around the couscous, with each person eating from his own side of the platter.']}
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Recipe Name : Loubia (Moroccan Stewed White Beans)
Description : If you think beans are something to buy in a can or that they must be baked with brown sugar to taste good, then it's high time you tried Moroccan loubia, or stewed white beans. This classic, flavorful dish is much loved in Moroccan homes, where the beans and zesty tomato-based sauce are traditionally scooped up with bread. It's a comfort food that stands alone as an entrée, but it also works well as a side, particularly to fried fish dinners.Make the stewed white beans as spicy as you like, but don't be shy on the seasoning, as you'll want enough of those Moroccan spices to yield a characteristically robust sauce. Olive oil provides another key flavor, along with fresh tomatoes, onions, garlic, and herbs. Take the heat up a notch by adding a chili pepper or cayenne, and consider adding beef or lamb.Please note that this recipe calls for dried beans, which do require overnight soaking in ample water. Plan ahead so that you remember to soak the beans the night before cooking.The cooking time is for preparation in a pressure cooker, which is regarded as essential cookware in Moroccan kitchens. Allow double this time if you'll be stewing the beans in a conventional pot.
Ingredients : ['1 pound (500 grams) dry white haricot or cannellini beans, soaked overnight and drained', '3 ripe tomatoes, grated', '1 medium onion, grated', '3 cloves garlic, finely chopped or pressed', '2 tablespoons chopped fresh parsley', '2 tablespoons chopped fresh cilantro ', '1 tablespoon salt', '2 teaspoons paprika', '2 teaspoons ground cumin', '1 1/2 teaspoons ground ginger', '1/2 teaspoon cayenne pepper, or to taste, optional', '1/2 cup olive oil']
Total time for preparation : 75 mins
Steps for preparation : {'Steps to Make It': ['Gather the ingredients.', 'Mix all ingredients in a\xa0pressure cooker.', 'Add 2 quarts (2 liters) of water, and bring to a simmer.', 'Cover, bring to pressure, then cook on pressure over medium heat for about 40 minutes, or until the beans are tender.', 'If the beans are still submerged in sauce, reduce the liquids until the sauce is thickened.', 'Adjust the seasoning if desired, and serve.', 'Enjoy!'], 'Pressure Cooker Method for Making Loubia': ['Gather the ingredients.', 'Mix all ingredients in a\xa0pressure cooker.', 'Add 2 quarts (2 liters) of water, and bring to a simmer.', 'Cover, bring to pressure, then cook on pressure over medium heat for about 40 minutes, or until the beans are tender.', 'If the beans are still submerged in sauce, reduce the liquids until the sauce is thickened.', 'Adjust the seasoning if desired, and serve.', 'Enjoy!'], 'Pot Method for Making Loubia': ['Gather the ingredients.', 'Mix all ingredients in a large pot.', 'Add 2 quarts (2 liters) of water and bring to a simmer.', 'Cover and simmer the beans over medium heat for about 1 1/2 hours, or until the beans are tender and the sauce is thick and no longer watery.', 'If the liquids reduce too much during cooking, add a little water to prevent the beans from burning.', 'Adjust the seasoning if desired, and serve.', 'Enjoy!']}
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{'Steps to Make It': ['Gather the ingredients.', 'Mix all ingredients in a\xa0pressure cooker.', 'Add 2 quarts (2 liters) of water, and bring to a simmer.', 'Cover, bring to pressure, then cook on pressure over medium heat for about 40 minutes, or until the beans are tender.', 'If the beans are still submerged in sauce, reduce the liquids until the sauce is thickened.', 'Adjust the seasoning if desired, and serve.', 'Enjoy!'], 'Pressure Cooker Method for Making Loubia': ['Gather the ingredients.', 'Mix all ingredients in a\xa0pressure cooker.', 'Add 2 quarts (2 liters) of water, and bring to a simmer.', 'Cover, bring to pressure, then cook on pressure over medium heat for about 40 minutes, or until the beans are tender.', 'If the beans are still submerged in sauce, reduce the liquids until the sauce is thickened.', 'Adjust the seasoning if desired, and serve.', 'Enjoy!'], 'Pot Method for Making Loubia': ['Gather the ingredients.', 'Mix all ingredients in a large pot.', 'Add 2 quarts (2 liters) of water and bring to a simmer.', 'Cover and simmer the beans over medium heat for about 1 1/2 hours, or until the beans are tender and the sauce is thick and no longer watery.', 'If the liquids reduce too much during cooking, add a little water to prevent the beans from burning.', 'Adjust the seasoning if desired, and serve.', 'Enjoy!']}
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Recipe Name : Moroccan Lamb Tagine With Dates
Description : This easy Moroccan tagine features meat cooked until tender with saffron, ginger, and pepper, which is then topped with soft dates in a cinnamon-flavored syrup. Sesame seeds and fried almonds are traditional garnishes, and Moroccan bread is served alongside for scooping everything up.Medjool dates are recommended for this dish, but other firm, chewy dates can be used. Ras el hanout (a Moroccan spice blend) and white pepper are optional seasonings. You can make this recipe in a pressure cooker, a conventional pot, or a traditional ceramic or clay tagine. The cooking times will vary depending on which method you use.
Ingredients : ['2 pounds 3 ounces tender lamb, or beef, cut into 2- or 3-inch pieces', '2 medium onions, grated', '3 cloves garlic, pressed or finely chopped', '1 teaspoon salt', '1 teaspoon ground ginger', '1 teaspoon freshly ground black pepper', '1/2 teaspoon saffron threads, crumbled', '1/2 teaspoon turmeric ', '1/4 teaspoon white pepper, optional', '1/4 teaspoon ras el hanout, optional', '1 cinnamon stick, for the meat', '1/4 cup olive oil', '1/4 cup vegetable oil, or butter', '2 1/2 cups water', '1 small handful cilantro sprigs, tied into a bouquet', '1 1/2 cups medjool dates', '2 tablespoons sugar, or honey', '1 1/2 teaspoons ground cinnamon, for the syrup', '1 tablespoon toasted sesame seeds, optional', 'Handful fried almonds, optional']
Total time for preparation : 85 mins
Steps for preparation : {'Steps to Make It': ['Gather the ingredients.', 'In a large pot orpressure cooker, mix the meat with the onions, garlic, spices including cinnamon stick, and oils. Brown the meat for a few minutes over medium heat.', 'Add 2 1/2 cups of water and the cilantro. Over high heat, bring the meat and liquids to a rapid simmer.'], 'Pressure Cooker Method': ['If using a pressure cooker, cover tightly and continue heating until pressure is achieved.', 'Reduce the heat to medium, and cook with pressure for 45 to 50 minutes. (About halfway through cooking, remove and reserve 1/2 cup of the liquids.)', 'After the meat has cooked, release the pressure and reduce the sauce, uncovered, until it is mostly oils and onion.'], 'Pot Method': ['If using a pot, cover and simmer the meat over medium heat for 2 to 2 1/2 hours, until the meat is very tender and breaks away easily from the bone. (About halfway through cooking, remove and reserve 1/2 cup of the liquids.)', 'If necessary, add a small amount of water during cooking to prevent the meat from scorching.', 'When the meat has cooked, reduce the sauce until it is mostly oil and onions.'], 'Clay or Ceramic Tagine Method': ['Slice 1 of the onions into rings instead of grating it, and layer the onion rings on the bottom of the tagine.', 'Mix the meat with the grated onion, garlic, oils, and spices including cinnamon stick, and arrange the mixture on top of theonion rings.', 'Add 2 1/2 cups water, cover, and place the tagine on a diffuser over medium-low to medium heat. Allow the tagine to reach a simmer (this may take a long time), and then reduce the heat to the lowest temperature necessary to maintain the simmer.', 'Allow the tagine to cook for 3 hours or longer\xa0until the meat is very tender and the liquids are reduced.\xa0(About 2 hours into the cooking, remove and reserve 1/2 cup of the liquids.)'], 'Simmer the Dates': ['While the meat is cooking, remove the pits from the dates. Put the pitted dates in a small pot with the liquids reserved from the meat.', 'Stir in the sugar and ground cinnamon, and simmer the dates gently for 5 to 10 minutes, or until they are sitting in a thick syrup.'], 'To Serve': ['Put the meat and sauce on a large serving platter, and spoon the dates and syrup on top. (If you cooked the dish in a tagine, the vessel will double as a serving dish; simply add the dates and syrup to thetagineat serving time.)', 'If desired, garnish with sesame seeds and/or fried almonds.']}
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{'Steps to Make It': ['Gather the ingredients.', 'In a large pot orpressure cooker, mix the meat with the onions, garlic, spices including cinnamon stick, and oils. Brown the meat for a few minutes over medium heat.', 'Add 2 1/2 cups of water and the cilantro. Over high heat, bring the meat and liquids to a rapid simmer.'], 'Pressure Cooker Method': ['If using a pressure cooker, cover tightly and continue heating until pressure is achieved.', 'Reduce the heat to medium, and cook with pressure for 45 to 50 minutes. (About halfway through cooking, remove and reserve 1/2 cup of the liquids.)', 'After the meat has cooked, release the pressure and reduce the sauce, uncovered, until it is mostly oils and onion.'], 'Pot Method': ['If using a pot, cover and simmer the meat over medium heat for 2 to 2 1/2 hours, until the meat is very tender and breaks away easily from the bone. (About halfway through cooking, remove and reserve 1/2 cup of the liquids.)', 'If necessary, add a small amount of water during cooking to prevent the meat from scorching.', 'When the meat has cooked, reduce the sauce until it is mostly oil and onions.'], 'Clay or Ceramic Tagine Method': ['Slice 1 of the onions into rings instead of grating it, and layer the onion rings on the bottom of the tagine.', 'Mix the meat with the grated onion, garlic, oils, and spices including cinnamon stick, and arrange the mixture on top of theonion rings.', 'Add 2 1/2 cups water, cover, and place the tagine on a diffuser over medium-low to medium heat. Allow the tagine to reach a simmer (this may take a long time), and then reduce the heat to the lowest temperature necessary to maintain the simmer.', 'Allow the tagine to cook for 3 hours or longer\xa0until the meat is very tender and the liquids are reduced.\xa0(About 2 hours into the cooking, remove and reserve 1/2 cup of the liquids.)'], 'Simmer the Dates': ['While the meat is cooking, remove the pits from the dates. Put the pitted dates in a small pot with the liquids reserved from the meat.', 'Stir in the sugar and ground cinnamon, and simmer the dates gently for 5 to 10 minutes, or until they are sitting in a thick syrup.'], 'To Serve': ['Put the meat and sauce on a large serving platter, and spoon the dates and syrup on top. (If you cooked the dish in a tagine, the vessel will double as a serving dish; simply add the dates and syrup to thetagineat serving time.)', 'If desired, garnish with sesame seeds and/or fried almonds.']}
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Recipe Name : Moroccan Kefta (Ground Meat) Briouat Recipe
Description : Briouats are small Moroccan pastries which are stuffed with a variety of fillings and then fried. This recipe features ground meat (kefta, kofta or kufta) enclosed in crisp, paper-thin Moroccan pastry called warqa. Phyllo (fillo) dough or spring roll wrappers can be substituted for the warqa.Kefta briouats are usually served as a finger food or appetizer, but they can also be served as an entrée. This filling is mildly seasoned. Also try Spicy Kefta Briouats.The recipe includes instructions to enclose the kefta in the pastry and fold the briouats into triangles.
Ingredients : ['1/2 kilogram (1 pound, 3 ounces) ground meat, beef, lamb, or a combo', '1 medium onion, finely chopped', '1 teaspoon paprika', '1 teaspoon cumin', '1 teaspoon pepper', '1 1/2 teaspoons salt', '1 teaspoon cinnamon', '8 tablespoons butter , divided', 'Handful fresh parsley leaves, chopped', '3 large eggs,\xa0lightly beaten', 'About 1 1/10 pound (1/2 kilogram) warqa, or filo dough, or large spring roll wrappers', '1 egg yolk, lightly beaten, for folding the briouats', 'Oil, for frying']
Total time for preparation : 60 mins
Steps for preparation : {'Steps to Make It': ['Gather the ingredients.The Spruce / Christine Ma', 'Mix the ground meat with the onion and spices in bowl.The Spruce / Christine Ma', 'Melt 4 tablespoons of the butter in a large skillet or frying pan and add the ground meat mixture. Cook over medium heat, stirring to break up the meat into fine pieces until the meat is well browned and thoroughly cooked.The Spruce / Christine Ma', 'Stir in the parsley and the three eggs, and cook over medium-high heat just until the liquids are absorbed. You should be able to pack and mold the meat. Set thekeftafilling aside.The Spruce / Christine Ma', 'With scissors, cut the pastry dough into strips about two-and-a-half inches wide. Place a single strip ofwarqaor spring roll wrapper – or two layered strips of phyllo dough – on your work surface.(If the strip of warqa is less than 10 inches long, use two layers.)The Spruce / Christine Ma', 'Melt the remaining butter and lightly brush melted butter on the bottom two-thirds of the dough strips.The Spruce / Christine Ma', 'Place a large tablespoon of filling towards the bottom of the strip, and fold the bottom up to enclose the filling.The Spruce / Christine Ma', 'Fold the bottom left corner of the enclosed dough upwards to the right, aligning it with the right edge of the strip.The Spruce / Christine Ma', 'Then flip the bottom right corner upwards to the left, aligning it with the left edge of the dough. You should see a triangle take shape.The Spruce / Christine Ma', 'Continue folding the triangle, flipping right and then left in this manner, until you reach the end of the dough.The Spruce / Christine Ma', 'Trim any excess length off the edge of the dough, dab it with a little egg yolk, and tuck the end of the dough into the "pocket" formed by the open edge of dough on thebriouat. You can use the tip of a butter knife or your scissors to help tuck in the flap of dough.The Spruce / Christine Ma', 'Deep fry thebriouatsin hot oil until light golden brown. Drain and serve.Briouatsstay warm for a long time, but if frying them well in advance of serving, you can reheat them in a 350 degree\xa0F oven for five to 10 minutes.The Spruce / Christine Ma']}
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{'Steps to Make It': ['Gather the ingredients.The Spruce / Christine Ma', 'Mix the ground meat with the onion and spices in bowl.The Spruce / Christine Ma', 'Melt 4 tablespoons of the butter in a large skillet or frying pan and add the ground meat mixture. Cook over medium heat, stirring to break up the meat into fine pieces until the meat is well browned and thoroughly cooked.The Spruce / Christine Ma', 'Stir in the parsley and the three eggs, and cook over medium-high heat just until the liquids are absorbed. You should be able to pack and mold the meat. Set thekeftafilling aside.The Spruce / Christine Ma', 'With scissors, cut the pastry dough into strips about two-and-a-half inches wide. Place a single strip ofwarqaor spring roll wrapper – or two layered strips of phyllo dough – on your work surface.(If the strip of warqa is less than 10 inches long, use two layers.)The Spruce / Christine Ma', 'Melt the remaining butter and lightly brush melted butter on the bottom two-thirds of the dough strips.The Spruce / Christine Ma', 'Place a large tablespoon of filling towards the bottom of the strip, and fold the bottom up to enclose the filling.The Spruce / Christine Ma', 'Fold the bottom left corner of the enclosed dough upwards to the right, aligning it with the right edge of the strip.The Spruce / Christine Ma', 'Then flip the bottom right corner upwards to the left, aligning it with the left edge of the dough. You should see a triangle take shape.The Spruce / Christine Ma', 'Continue folding the triangle, flipping right and then left in this manner, until you reach the end of the dough.The Spruce / Christine Ma', 'Trim any excess length off the edge of the dough, dab it with a little egg yolk, and tuck the end of the dough into the "pocket" formed by the open edge of dough on thebriouat. You can use the tip of a butter knife or your scissors to help tuck in the flap of dough.The Spruce / Christine Ma', 'Deep fry thebriouatsin hot oil until light golden brown. Drain and serve.Briouatsstay warm for a long time, but if frying them well in advance of serving, you can reheat them in a 350 degree\xa0F oven for five to 10 minutes.The Spruce / Christine Ma']}
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Recipe Name : Serrouda (Moroccan Chickpea Puree)
Description : Chickpeas (pois chiches in French or hummus in Arabic) are a popular legume in Moroccan cooking. In this recipe, dried chickpeas are soaked, peeled and then cooked until tender with onion, saffron, salt, and pepper. The beans are then pureed and the resulting mixture can be served as a dip or thinned to a soup-like consistency. Drizzle with olive oil, or add a small dab of butter and a tiny pinch of cayenne as a garnish.Allow eight hours or overnight soaking for the chickpeas. For a fat-free preparation, the olive oil may be omitted, but be aware that it does lend some flavor and a smoother consistency to the pureed serrouda.Note that the name serrouda may also refer to a salad of chickpeas in tomato sauce. Also try Bessara, a dried fava bean puree which can also be served as a dip or soup.
Ingredients : ['1 1/2 cups dried chickpeas', '1/4 cup olive oil, optional', '1 medium onion, coarsely chopped', '1 teaspoon salt', '1/2 teaspoon pepper', '1 pinch saffron threads, crumbled', '1 pinch turmeric', 'Salt, to taste', 'Ground black pepper, to taste', '1 teaspoon cayenne pepper, or paprika, to taste', 'Ground cumin, to taste', 'Butter, or olive oil, to taste']
Total time for preparation : 110 mins
Steps for preparation : {'Steps to Make It': ['Gather the ingredients.', 'Ahead of time, place the dried chickpeas in a large bowl and fill with tap water.', 'Leave the chickpeas to soak overnight or for at least eight hours.', 'Drain the chickpeas and remove the skin.(Note: You can peel the chickpeas by pinching them between your forefinger and thumb, or by rubbing the chickpeas vigorously between kitchen towels to loosen the skins.)', 'Proceed to the next step, or freeze the chickpeas until needed.', 'Place the soaked, peeled chickpeas in a 3-quart pot along with the onion, oil and spices.', 'Add 3 cups of water and bring to a boil.', 'Cover, reduce the heat, and simmer the chickpeas for about 1 1/2 hours, or until tender.', 'Pass the chickpeas and their liquid through a food mill, or puree everything in afood processoruntil smooth.', 'Add additional water as needed to yield either a dip which is thin enough to pour, or a thick, pureed soup.', 'Season to taste with additional salt and pepper.', 'Serve theserroudawarm as a soup, dip, side or light dinner with bread for dipping.', 'If desired, garnish the chickpea puree with olive oil or butter and a light dusting of cayenne pepper or paprika.', 'Cumin may also be added as seasoning.', 'Serve and enjoy!']}
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{'Steps to Make It': ['Gather the ingredients.', 'Ahead of time, place the dried chickpeas in a large bowl and fill with tap water.', 'Leave the chickpeas to soak overnight or for at least eight hours.', 'Drain the chickpeas and remove the skin.(Note: You can peel the chickpeas by pinching them between your forefinger and thumb, or by rubbing the chickpeas vigorously between kitchen towels to loosen the skins.)', 'Proceed to the next step, or freeze the chickpeas until needed.', 'Place the soaked, peeled chickpeas in a 3-quart pot along with the onion, oil and spices.', 'Add 3 cups of water and bring to a boil.', 'Cover, reduce the heat, and simmer the chickpeas for about 1 1/2 hours, or until tender.', 'Pass the chickpeas and their liquid through a food mill, or puree everything in afood processoruntil smooth.', 'Add additional water as needed to yield either a dip which is thin enough to pour, or a thick, pureed soup.', 'Season to taste with additional salt and pepper.', 'Serve theserroudawarm as a soup, dip, side or light dinner with bread for dipping.', 'If desired, garnish the chickpea puree with olive oil or butter and a light dusting of cayenne pepper or paprika.', 'Cumin may also be added as seasoning.', 'Serve and enjoy!']}
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Recipe Name : Moroccan Baked Whole Sardines
Description : In Morocco, sardines are abundant on the long coastline, making these flavorful little fish extremely affordable. They're a staple for families living in areas near the ocean, showing up as a regular, if not weekly, offering on their tables.Flavor and pricing aside, there's another good reason to select sardines at the fish market—they're very good for us. Rich in vitamin B and omega-3 fatty acids, as calcium, and vitamin D, the tasty humble sardine is considered a superfood.Allow approximately one-half pound or 250 grams of sardines per person when serving whole baked sardines as an entrée. The fish should be gutted and descaled before proceeding with the recipe.Serve with some roasted vegetables or a tossed salad.
Ingredients : ['2 pounds whole fresh sardines, gutted and descaled', '1/4 cup coarse sea salt, or\xa0rock salt, more or less as needed', '1 tablespoon olive oil', 'Freshly ground black pepper, to taste', 'Fresh lemon, thinly sliced or cut into wedges, for garnish, optional', 'Cumin, to taste, as a condiment for serving']
Total time for preparation : 20 mins
Steps for preparation : {'Steps to Make It': ['Gather the ingredients.The Spruce Eats', 'Preheat your oven to 350\xa0F/175 C. Wash the sardines in a bowl of water, scraping off any residual scales with a small knife. Drain the sardines.The Spruce Eats', 'If desired, line a shallow baking dish or rimmed baking sheet with aluminum foil. Generously sprinkle rock salt or coarse sea salt on the bottom and arrange the sardines on top of the salt.The Spruce Eats', 'Brush or drizzle each sardine with a little olive oil and season generously with freshly ground pepper. If you like, sprinkle additional rock salt over the fish, topping with a few thin slices of fresh lemon.The Spruce Eats', 'Bake the sardines in the middle of the preheated oven for 10 minutes, or just until the skin slides off easily and the fish is tender. For darker coloring, bake in the upper part of the oven.The Spruce Eats', 'Transfer the sardines to a serving platter garnished with lemon wedges. Cumin may be offered at the table as a condiment.']}
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{'Steps to Make It': ['Gather the ingredients.The Spruce Eats', 'Preheat your oven to 350\xa0F/175 C. Wash the sardines in a bowl of water, scraping off any residual scales with a small knife. Drain the sardines.The Spruce Eats', 'If desired, line a shallow baking dish or rimmed baking sheet with aluminum foil. Generously sprinkle rock salt or coarse sea salt on the bottom and arrange the sardines on top of the salt.The Spruce Eats', 'Brush or drizzle each sardine with a little olive oil and season generously with freshly ground pepper. If you like, sprinkle additional rock salt over the fish, topping with a few thin slices of fresh lemon.The Spruce Eats', 'Bake the sardines in the middle of the preheated oven for 10 minutes, or just until the skin slides off easily and the fish is tender. For darker coloring, bake in the upper part of the oven.The Spruce Eats', 'Transfer the sardines to a serving platter garnished with lemon wedges. Cumin may be offered at the table as a condiment.']}
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Recipe Name : Moroccan Fried Whiting Fish
Description : This easy fried fish recipe uses hake or whiting, which can usually be found in abundance in Morocco. Hake is seen to be the perfect fish for frying; not only does it have great mild flavor and texture, but the bones are easy to remove after cooking, making it less tedious to eat than other fish.In Morocco, hake is referred to as merna, cola, or merluzza. Smaller whiting tends to be tastier than larger ones. Try to select fish that are 7-inch or less in length.
Ingredients : ['2 pounds whole whiting, gutted', '2 teaspoons Moroccan fish spice blend, optional', 'Dash salt', 'Dash freshly ground black pepper', '1/2 cup all-purpose flour', '1 cup vegetable oil', '\xa0Lemon wedges, optional']
Total time for preparation : 35 mins
Steps for preparation : {'Steps to Make It': ['Gather the ingredients.The Spruce / Katarina Zunic', 'Wash each fish,\xa0checking to be sure the stomach cavities are clean; drain\xa0thoroughly.The Spruce / Katarina Zunic', 'Sprinkle the fish with about 2 teaspoons of the Moroccan Fish Spice, and a little bit of salt if desired. Alternatively, season the fish to taste with a light sprinkling of salt and pepper.The Spruce / Katarina Zunic', 'Place the seasoned whiting in acolanderset in a deep bowl and cover tightly; leave in the fridge until ready to cook. (The fish can be prepped up to this point and then refrigerated for up to a day.)The Spruce / Katarina Zunic', 'When ready to fry, place the flour on a plate or shallow dish. Lightly coat the fish with the flour, shaking off the excess, and set aside in a single layer on a tray.The Spruce / Katarina Zunic', 'Pour enough vegetable\xa0oil into a frying pan to fully coat the bottom, and heat for 2\xa0to 3 minutes over medium heat.The Spruce / Katarina Zunic', 'Cook the fish in batches, turning only once, until light to medium golden on both sides. Do not crowd the pan.\xa0Add a little more oil if needed. For very small whiting, the frying will only be several minutes on each side. For larger whiting, you might find it takes up to 7 to 8 minutes on each side.The Spruce / Katarina Zunic', 'Transfer the fish to a plate lined with paper towels to drain.The Spruce / Katarina Zunic', 'Then transfer the fish to a serving platter. Serve room temperature or warm, with lemon wedges on the side, if desired.The Spruce / Katarina Zunic']}
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{'Steps to Make It': ['Gather the ingredients.The Spruce / Katarina Zunic', 'Wash each fish,\xa0checking to be sure the stomach cavities are clean; drain\xa0thoroughly.The Spruce / Katarina Zunic', 'Sprinkle the fish with about 2 teaspoons of the Moroccan Fish Spice, and a little bit of salt if desired. Alternatively, season the fish to taste with a light sprinkling of salt and pepper.The Spruce / Katarina Zunic', 'Place the seasoned whiting in acolanderset in a deep bowl and cover tightly; leave in the fridge until ready to cook. (The fish can be prepped up to this point and then refrigerated for up to a day.)The Spruce / Katarina Zunic', 'When ready to fry, place the flour on a plate or shallow dish. Lightly coat the fish with the flour, shaking off the excess, and set aside in a single layer on a tray.The Spruce / Katarina Zunic', 'Pour enough vegetable\xa0oil into a frying pan to fully coat the bottom, and heat for 2\xa0to 3 minutes over medium heat.The Spruce / Katarina Zunic', 'Cook the fish in batches, turning only once, until light to medium golden on both sides. Do not crowd the pan.\xa0Add a little more oil if needed. For very small whiting, the frying will only be several minutes on each side. For larger whiting, you might find it takes up to 7 to 8 minutes on each side.The Spruce / Katarina Zunic', 'Transfer the fish to a plate lined with paper towels to drain.The Spruce / Katarina Zunic', 'Then transfer the fish to a serving platter. Serve room temperature or warm, with lemon wedges on the side, if desired.The Spruce / Katarina Zunic']}
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Recipe Name : Moroccan Fried Liver and Onions
Description : The sliced liver is marinated in the Moroccan spices of cumin and paprika and then cooked with a generous quantity of fried or caramelized onions. Make the dish spicier by adding cayenne pepper, and serve on a bed of mashed potatoes (Puré de Batata) for Moroccan comfort food at its best.The Spruce / Cure Art
Ingredients : ['1 pound calf or lamb liver', '1 teaspoon cumin', '1 teaspoon paprika', '1 teaspoon kosher salt, plus more for onions', '1/4 teaspoon freshly ground black pepper, plus more for onions', '1/8 teaspoon cayenne pepper', '1 tablespoon vegetable oil', '2 teaspoons vinegar, or lemon juice', '2 large onions, thinly sliced', '3 tablespoons vegetable oil, or olive oil', '1/2 cup all-purpose flour, optional', '2 tablespoons unsalted butter', '1 tablespoon finely chopped parsley, or cilantro']
Total time for preparation : 75 mins
Steps for preparation : {'Steps to Make It': ['Gather the ingredients.', 'Make sure the liver is properly cleaned and trimmed. Slice the liver into thin cutlets or steaks and score the edges all around to help prevent the liver from curling up while frying.', 'In a large bowl, mix the liver with the spices—cumin, paprika, 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper—, vinegar, and oil and let marinate for 30 minutes, up to two hours.', 'In a large skillet, heat the vegetable or\u200bolive oilover medium to medium-high heat.', 'Add thesliced onions, season to taste with salt and pepper, and stir to coat evenly.', 'Fry for about 10 minutes, stirring occasionally, until the onions are lightly colored and tender. Push the onions to the sides of the pan.', 'If desired, dredge the liver lightly in flour. Add the liver to the pan and fry it for 3 to 4 minutes on each side, or until cooked through (stirring the onions occasionally).', 'Transfer the meat and onions to a plate, and return the pan to low heat.', 'Add the butter to the pan and swirl the pan to melt the butter and combine it with the juices to form a sauce.', 'Serve the liver and onions immediately with the sauce poured on top. Garnish with chopped parsley or cilantro.']}
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{'Steps to Make It': ['Gather the ingredients.', 'Make sure the liver is properly cleaned and trimmed. Slice the liver into thin cutlets or steaks and score the edges all around to help prevent the liver from curling up while frying.', 'In a large bowl, mix the liver with the spices—cumin, paprika, 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper—, vinegar, and oil and let marinate for 30 minutes, up to two hours.', 'In a large skillet, heat the vegetable or\u200bolive oilover medium to medium-high heat.', 'Add thesliced onions, season to taste with salt and pepper, and stir to coat evenly.', 'Fry for about 10 minutes, stirring occasionally, until the onions are lightly colored and tender. Push the onions to the sides of the pan.', 'If desired, dredge the liver lightly in flour. Add the liver to the pan and fry it for 3 to 4 minutes on each side, or until cooked through (stirring the onions occasionally).', 'Transfer the meat and onions to a plate, and return the pan to low heat.', 'Add the butter to the pan and swirl the pan to melt the butter and combine it with the juices to form a sauce.', 'Serve the liver and onions immediately with the sauce poured on top. Garnish with chopped parsley or cilantro.']}
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Recipe Name : Stovetop Moroccan Chicken With Preserved Lemon and Olives
Description : Chicken with preserved lemons and olives is a classic Moroccan dish. Salty, lemony, and zesty, it’s a favorite of many Moroccans! Saffron is an optional but delicious, fragrant addition.This recipe is for conventional stovetop preparation in a Dutch oven or heavy-bottomed pot. The trick to this method is two-fold:This dish can also be made by cooking in a traditional tagine or slow-roasting in the oven. The last method is useful when serving a large group of people.Do not substitute fresh lemons for the preserved lemons. Outside of Morocco, you'll find it easy and inexpensive to make your own preserved lemons (allow a month for curing); or look for them in Middle Eastern and halal markets, or buy preserved lemons online.Although it's not necessary, many cooks allow time for marinating the chicken.
Ingredients : ['1 chicken whole chicken, skin removed and cut into pieces', '1/3 cup vegetable oil, or a mix of vegetable oil and olive oil; or a mix of oil and butter', '2 very large white or yellow onions, very thinly sliced', '1/4 cup coarsely chopped fresh cilantro', '1 tablespoon finely chopped fresh parsley', '2 to 3 cloves garlic, finely chopped', '2 teaspoons minced fresh ginger', '1 teaspoon freshly ground black pepper', '1 teaspoon ground turmeric\xa0', '1/2 teaspoon salt', '1/2 teaspoon crumbled\xa0saffron threads, divided, optional']
Total time for preparation : 105 mins
Steps for preparation : {'Steps to Make It': ['Ahead of time if possible, combine the chicken with the onion, garlic, herbs, and spices, including half of the saffron. (Reserve the rest of the saffron for adding to the sauce at a later time.) If time allows, cover and leave the chicken to marinate in the fridge for a few hours or even overnight. Otherwise, proceed to the next step.', "When ready to cook, transfer the chicken and onions (scrape every last bit out of your bowl) to a heavy-bottomed pot, deep skillet or Dutch oven. Cover and cook the chicken over medium or medium-low heat, gently stirring and turning the chicken every 15 minutes or so, until the chicken is tender enough to pinch off the bones. (This will take approximately one hour, but longer if using a free range chicken). Keep the heat adjusted so that the chicken doesn't scorch, and only add a little water if you feel you must. Typically the chicken will braise in its own juices.", 'When the chicken is cooked, carefully transfer it to a plate and cover.'], 'Cook the Chicken': ['Ahead of time if possible, combine the chicken with the onion, garlic, herbs, and spices, including half of the saffron. (Reserve the rest of the saffron for adding to the sauce at a later time.) If time allows, cover and leave the chicken to marinate in the fridge for a few hours or even overnight. Otherwise, proceed to the next step.', "When ready to cook, transfer the chicken and onions (scrape every last bit out of your bowl) to a heavy-bottomed pot, deep skillet or Dutch oven. Cover and cook the chicken over medium or medium-low heat, gently stirring and turning the chicken every 15 minutes or so, until the chicken is tender enough to pinch off the bones. (This will take approximately one hour, but longer if using a free range chicken). Keep the heat adjusted so that the chicken doesn't scorch, and only add a little water if you feel you must. Typically the chicken will braise in its own juices.", 'When the chicken is cooked, carefully transfer it to a plate and cover.'], 'Reduce the Sauce': ['Continue cooking the onion mixture and sauce over medium-low heat, stirring occasionally, until the liquids evaporate and the onions can be mashed into a blended mass which separates from the oils. If your onions do not appear to be melding, you can give a few pulses with an immersion blender, but do not overprocess.', 'Add the preserved lemon, olives, the rest of the saffron, and a few tablespoons of water, and simmer gently for 5 to 10 minutes. Return the chicken to the pot to heat through, or place under the broiler to brown the skin.'], 'Serve the Chicken': ['Place the chicken on a serving platter, pour the onion sauce over the top and sides, and garnish the top of the chicken with the quartered lemon and some olives.', 'For casual meals, consider garnishing the chicken with a handful or two offrench fries(patate frite), which may also be offered\xa0as a traditional side.', 'Moroccan tradition is to eat by hand, using crustyMoroccan breadfor soaking up the sauce.']}
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{'Steps to Make It': ['Ahead of time if possible, combine the chicken with the onion, garlic, herbs, and spices, including half of the saffron. (Reserve the rest of the saffron for adding to the sauce at a later time.) If time allows, cover and leave the chicken to marinate in the fridge for a few hours or even overnight. Otherwise, proceed to the next step.', "When ready to cook, transfer the chicken and onions (scrape every last bit out of your bowl) to a heavy-bottomed pot, deep skillet or Dutch oven. Cover and cook the chicken over medium or medium-low heat, gently stirring and turning the chicken every 15 minutes or so, until the chicken is tender enough to pinch off the bones. (This will take approximately one hour, but longer if using a free range chicken). Keep the heat adjusted so that the chicken doesn't scorch, and only add a little water if you feel you must. Typically the chicken will braise in its own juices.", 'When the chicken is cooked, carefully transfer it to a plate and cover.'], 'Cook the Chicken': ['Ahead of time if possible, combine the chicken with the onion, garlic, herbs, and spices, including half of the saffron. (Reserve the rest of the saffron for adding to the sauce at a later time.) If time allows, cover and leave the chicken to marinate in the fridge for a few hours or even overnight. Otherwise, proceed to the next step.', "When ready to cook, transfer the chicken and onions (scrape every last bit out of your bowl) to a heavy-bottomed pot, deep skillet or Dutch oven. Cover and cook the chicken over medium or medium-low heat, gently stirring and turning the chicken every 15 minutes or so, until the chicken is tender enough to pinch off the bones. (This will take approximately one hour, but longer if using a free range chicken). Keep the heat adjusted so that the chicken doesn't scorch, and only add a little water if you feel you must. Typically the chicken will braise in its own juices.", 'When the chicken is cooked, carefully transfer it to a plate and cover.'], 'Reduce the Sauce': ['Continue cooking the onion mixture and sauce over medium-low heat, stirring occasionally, until the liquids evaporate and the onions can be mashed into a blended mass which separates from the oils. If your onions do not appear to be melding, you can give a few pulses with an immersion blender, but do not overprocess.', 'Add the preserved lemon, olives, the rest of the saffron, and a few tablespoons of water, and simmer gently for 5 to 10 minutes. Return the chicken to the pot to heat through, or place under the broiler to brown the skin.'], 'Serve the Chicken': ['Place the chicken on a serving platter, pour the onion sauce over the top and sides, and garnish the top of the chicken with the quartered lemon and some olives.', 'For casual meals, consider garnishing the chicken with a handful or two offrench fries(patate frite), which may also be offered\xa0as a traditional side.', 'Moroccan tradition is to eat by hand, using crustyMoroccan breadfor soaking up the sauce.']}
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Recipe Name : Moroccan Chicken Tagine With Potatoes and Olives Recipe
Description : This easy Moroccan chicken dish is a family favorite and sure to become one in your home as well. I usually make it as my friend Souad taught me–in a heavy-bottomed pot with lots of sauce which are traditionally sopped up with Moroccan bread.
Ingredients : ['1 whole chicken, skin removed and cut into pieces', '1 large onion, chopped', '3 or 4 cloves garlic, finely chopped or pressed', '2 teaspoons ground ginger', '1 teaspoon salt, or to taste', '1 teaspoon turmeric', '1/2 teaspoon freshly ground black pepper', '1/2 teaspoon freshly ground white pepper', '1/2 teaspoon chicken bouillon, optional', '1/4 teaspoon saffron threads, crumbled, optional', '1/4 cup chopped fresh parsley, or cilantro', '1/3 cup olive oil', '3 to 4 large potatoes', '1 to 2 handfuls red olives', '1 preserved lemon, quartered and seeds removed, optional']
Total time for preparation : 85 mins
Steps for preparation : {'Steps to Make It': ["In a large, heavy-bottomed pot or Dutch oven, combine the chicken, onion, garlic, spices, parsley, and oil. Cook, covered, over medium heat, without adding water, for 30 to 40 minutes, or until the chicken is almost done. Stir occasionally to turn the pieces of chicken, and watch the heat so that the chicken doesn't stick to the bottom of the pot and burn.", 'Peel and quarter the potatoes. Add them to the pot, along with the olives, preserved lemon, and enough water to almost cover the potatoes. Bring the liquids to a simmer and cook, partially covered, until the potatoes are tender and the sauce is quite thick.'], 'Conventional Pot Method': ["In a large, heavy-bottomed pot or Dutch oven, combine the chicken, onion, garlic, spices, parsley, and oil. Cook, covered, over medium heat, without adding water, for 30 to 40 minutes, or until the chicken is almost done. Stir occasionally to turn the pieces of chicken, and watch the heat so that the chicken doesn't stick to the bottom of the pot and burn.", 'Peel and quarter the potatoes. Add them to the pot, along with the olives, preserved lemon, and enough water to almost cover the potatoes. Bring the liquids to a simmer and cook, partially covered, until the potatoes are tender and the sauce is quite thick.'], 'Traditional Tagine Method': ['Slice the onion instead of chopping it, and spread the onion slices on the bottom of a large tagine. Peel the potatoes and thinly slice them and layer them on top of the onions.(Or, you can cut the potatoes into wedges, and arrange them around the chicken after completing the next step.)', 'In a large bowl, combine the chicken, garlic, spices, and parsley. Add the chicken to the tagine Swirl 1/2 cup of water in the bowl to mix it with the spices, and add this water to the tagine. Pour the olive oil over all, and distribute the olives (and preserved lemon, if using) over the chicken and potatoes.', 'Cover the tagine and place it on a diffuser over medium-low to medium heat. Allow the tagine ample time to reach a simmer, and then reduce the heat to the lowest temperature necessary to maintain the simmer.', 'Interrupt the cooking after 1 hour and 15 minutes to check on the level of liquids. If you feel a little more water is needed, add it to the tagine, keeping in mind that the final sauce should be thick and not watery.', 'Continue cooking the tagine, covered, for another 30 minutes or more, until the chicken and potatoes are very tender. Let the tagine rest off the heat for about 10 minutes before serving.']}
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{'Steps to Make It': ["In a large, heavy-bottomed pot or Dutch oven, combine the chicken, onion, garlic, spices, parsley, and oil. Cook, covered, over medium heat, without adding water, for 30 to 40 minutes, or until the chicken is almost done. Stir occasionally to turn the pieces of chicken, and watch the heat so that the chicken doesn't stick to the bottom of the pot and burn.", 'Peel and quarter the potatoes. Add them to the pot, along with the olives, preserved lemon, and enough water to almost cover the potatoes. Bring the liquids to a simmer and cook, partially covered, until the potatoes are tender and the sauce is quite thick.'], 'Conventional Pot Method': ["In a large, heavy-bottomed pot or Dutch oven, combine the chicken, onion, garlic, spices, parsley, and oil. Cook, covered, over medium heat, without adding water, for 30 to 40 minutes, or until the chicken is almost done. Stir occasionally to turn the pieces of chicken, and watch the heat so that the chicken doesn't stick to the bottom of the pot and burn.", 'Peel and quarter the potatoes. Add them to the pot, along with the olives, preserved lemon, and enough water to almost cover the potatoes. Bring the liquids to a simmer and cook, partially covered, until the potatoes are tender and the sauce is quite thick.'], 'Traditional Tagine Method': ['Slice the onion instead of chopping it, and spread the onion slices on the bottom of a large tagine. Peel the potatoes and thinly slice them and layer them on top of the onions.(Or, you can cut the potatoes into wedges, and arrange them around the chicken after completing the next step.)', 'In a large bowl, combine the chicken, garlic, spices, and parsley. Add the chicken to the tagine Swirl 1/2 cup of water in the bowl to mix it with the spices, and add this water to the tagine. Pour the olive oil over all, and distribute the olives (and preserved lemon, if using) over the chicken and potatoes.', 'Cover the tagine and place it on a diffuser over medium-low to medium heat. Allow the tagine ample time to reach a simmer, and then reduce the heat to the lowest temperature necessary to maintain the simmer.', 'Interrupt the cooking after 1 hour and 15 minutes to check on the level of liquids. If you feel a little more water is needed, add it to the tagine, keeping in mind that the final sauce should be thick and not watery.', 'Continue cooking the tagine, covered, for another 30 minutes or more, until the chicken and potatoes are very tender. Let the tagine rest off the heat for about 10 minutes before serving.']}
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Recipe Name : Moroccan Steamed Sheep's Head
Description : While many of us in the West don't grow up eating head meat, trotters, tails, and other variety meats, such cuts are regular fare in other parts of the world. In Morocco, for example, steamed sheep's head is a much-anticipated dish around the time of Eid Al-Adha, when many families have the meat on hand after a home slaughter. It's also a popular offering at Moroccan grilles, particularly those who operate next to a butcher.
Ingredients : ["1 sheep's head, cut into 4 to 8 pieces and washed thoroughly", '1 1/2 tablespoons salt', '1 1/2 tablespoons ground cumin, plus more, optional, for dipping', '1 bunch parsley, tied into a bouquet', '1 small bunch cilantro, optional, tied into bouquet', '1 medium onion, very coarsely chopped or sliced', 'Salt, for dipping, optional']
Total time for preparation : 2 hrs 15 mins
Steps for preparation : {'Steps to Make It': ['Gather the ingredients.', "In a large pot or pressure cooker that's fitted with a steamer basket, bring a large quantity ofsalted waterto a boil. Be sure the water level is below the bottom of your steamer basket.", 'In a large bowl, combine the salt and cumin. Add the meat and toss, using your fingers to help rub and distribute the spice mixture evenly over the meat.', 'Add the onion and parsley to the boiling water.', 'Fit the meat into the steamer basket and follow one of the cooking methods below:'], 'Serving': ["Serve the steamed sheep's head on a large platter with small dishes of salt and cumin on the side.", 'The steamed meat is traditionally eaten from the communal dish by hand, dipping bite-sized portions into the salt and cumin.', "Before the head can be cooked, it's charred over coals until completely blackened. The burnt fur and skin are scraped off, the head is cut into half and then, if desired, into pieces. The\xa0brains\xa0are removed and cooked separately; the tongue is steamed with the head.", 'Enjoy!']}
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{'Steps to Make It': ['Gather the ingredients.', "In a large pot or pressure cooker that's fitted with a steamer basket, bring a large quantity ofsalted waterto a boil. Be sure the water level is below the bottom of your steamer basket.", 'In a large bowl, combine the salt and cumin. Add the meat and toss, using your fingers to help rub and distribute the spice mixture evenly over the meat.', 'Add the onion and parsley to the boiling water.', 'Fit the meat into the steamer basket and follow one of the cooking methods below:'], 'Serving': ["Serve the steamed sheep's head on a large platter with small dishes of salt and cumin on the side.", 'The steamed meat is traditionally eaten from the communal dish by hand, dipping bite-sized portions into the salt and cumin.', "Before the head can be cooked, it's charred over coals until completely blackened. The burnt fur and skin are scraped off, the head is cut into half and then, if desired, into pieces. The\xa0brains\xa0are removed and cooked separately; the tongue is steamed with the head.", 'Enjoy!']}
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Recipe Name : Moroccan Kefta Tagine
Description : A favorite of children and adults alike, kefta mkaouara (or Mmawra) is a presentation of petite, cherry-sized meatballs in a zesty homemade tomato sauce. Traditionally this famous Moroccan dish is prepared in a tagine, which lends earthy flavor, but a deep, wide skillet or Dutch oven will work just fine. Eggs are often added to the dish at the end of cooking; they're allowed to poach just until the whites set.The well-seasoned meatballs are easy to make, but a set of extra hands will make shorter work of this step. Plan to start simmering the sauce while you shape with the kefta, which can be made from ground lamb, ground beef, or a combination of the two. An egg is not traditionally used as a binder, but if your meat is extra lean, go ahead and use one. Likewise, breadcrumbs are not normally used as a filler, but if you prefer softer, spongier texture to your meatballs, a half cup or so may be added.The final presentation is comfort food that begs you to dip right on in with crusty Moroccan bread. Kefta mkaouara is traditionally served from the same dish in which it was prepared, with each person using bread for scooping up the meatballs from his own side of the dish.
Ingredients : ['2 pounds fresh ripe tomatoes', '1 medium onion, finely chopped, optional', '1/3 cup olive oil', '3 tablespoons chopped fresh parsley', '3 tablespoons chopped fresh cilantro', '3 to 5 cloves garlic, pressed', '1 1/2 teaspoons paprika', '1 1/2 teaspoons cumin', '1 1/2 teaspoons salt', '1/4 teaspoon freshly ground black pepper', '1 bay leaf']
Total time for preparation : 110 mins
Steps for preparation : {'Steps to Make It': ['Gather the ingredients.The Spruce / Victoria Heydt', "Peel, seed, and chop the tomatoes or, if they're very ripe, cut the tomatoes in half, seed them, andgrate them.The Spruce / Victoria Heydt", 'Mix the tomatoes with\xa01 finely chopped medium onion (if using),\xa0olive oil, parsley, cilantro, garlic, paprika, cumin, salt, black pepper, and bay leaf\xa0in the base of a tagine or in a large, deep skillet.The Spruce / Victoria Heydt', 'Cover and bring to a simmer over medium-low to medium heat. (Note: Ifusing a clay or ceramic tagineon a heat source other than gas, be sure to place a diffuser\xa0between the tagine and burner.)The Spruce / Victoria Heydt', 'Once simmering, reduce the heat a bit and allow the sauce to simmer gently, at least 15 to 20 minutes but longer if you like, before adding the meatballs.The Spruce / Victoria Heydt'], 'Prepare the Tomato Sauce': ['Gather the ingredients.The Spruce / Victoria Heydt', "Peel, seed, and chop the tomatoes or, if they're very ripe, cut the tomatoes in half, seed them, andgrate them.The Spruce / Victoria Heydt", 'Mix the tomatoes with\xa01 finely chopped medium onion (if using),\xa0olive oil, parsley, cilantro, garlic, paprika, cumin, salt, black pepper, and bay leaf\xa0in the base of a tagine or in a large, deep skillet.The Spruce / Victoria Heydt', 'Cover and bring to a simmer over medium-low to medium heat. (Note: Ifusing a clay or ceramic tagineon a heat source other than gas, be sure to place a diffuser\xa0between the tagine and burner.)The Spruce / Victoria Heydt', 'Once simmering, reduce the heat a bit and allow the sauce to simmer gently, at least 15 to 20 minutes but longer if you like, before adding the meatballs.The Spruce / Victoria Heydt'], 'Make the Kefta Meatballs': ['Gather the ingredients.The Spruce / Victoria Heydt', 'Combine the ground beef or lamb, onion, green pepper, parsley, cilantro, paprika, cumin, salt, cinnamon, black pepper, and cayenne pepper.The Spruce / Victoria Heydt', 'Using your hands to knead in the spices and herbs, shape the kefta mixture into very small meatballs the size of large cherries—about 3/4-inch in diameter.The Spruce / Victoria Heydt', 'Add the meatballs (and chile peppers, if using) to the tomato sauce, along with a little water—1/4 cup is usually sufficient—and cover.The Spruce / Victoria Heydt', 'Cook for about 30 to 40 minutes, or until the sauce is thick.The Spruce / Victoria Heydt', 'Add the eggs to the tagine without breaking the yolks.The Spruce / Victoria Heydt', 'Cover and cook for an additional 7 to 10 minutes, or until the egg whites are solid and the yolks are only partially set.The Spruce / Victoria Heydt', 'If desired, garnish with fresh parsley or cilantro, and serve immediately. Enjoy.The Spruce / Victoria Heydt']}
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{'Steps to Make It': ['Gather the ingredients.The Spruce / Victoria Heydt', "Peel, seed, and chop the tomatoes or, if they're very ripe, cut the tomatoes in half, seed them, andgrate them.The Spruce / Victoria Heydt", 'Mix the tomatoes with\xa01 finely chopped medium onion (if using),\xa0olive oil, parsley, cilantro, garlic, paprika, cumin, salt, black pepper, and bay leaf\xa0in the base of a tagine or in a large, deep skillet.The Spruce / Victoria Heydt', 'Cover and bring to a simmer over medium-low to medium heat. (Note: Ifusing a clay or ceramic tagineon a heat source other than gas, be sure to place a diffuser\xa0between the tagine and burner.)The Spruce / Victoria Heydt', 'Once simmering, reduce the heat a bit and allow the sauce to simmer gently, at least 15 to 20 minutes but longer if you like, before adding the meatballs.The Spruce / Victoria Heydt'], 'Prepare the Tomato Sauce': ['Gather the ingredients.The Spruce / Victoria Heydt', "Peel, seed, and chop the tomatoes or, if they're very ripe, cut the tomatoes in half, seed them, andgrate them.The Spruce / Victoria Heydt", 'Mix the tomatoes with\xa01 finely chopped medium onion (if using),\xa0olive oil, parsley, cilantro, garlic, paprika, cumin, salt, black pepper, and bay leaf\xa0in the base of a tagine or in a large, deep skillet.The Spruce / Victoria Heydt', 'Cover and bring to a simmer over medium-low to medium heat. (Note: Ifusing a clay or ceramic tagineon a heat source other than gas, be sure to place a diffuser\xa0between the tagine and burner.)The Spruce / Victoria Heydt', 'Once simmering, reduce the heat a bit and allow the sauce to simmer gently, at least 15 to 20 minutes but longer if you like, before adding the meatballs.The Spruce / Victoria Heydt'], 'Make the Kefta Meatballs': ['Gather the ingredients.The Spruce / Victoria Heydt', 'Combine the ground beef or lamb, onion, green pepper, parsley, cilantro, paprika, cumin, salt, cinnamon, black pepper, and cayenne pepper.The Spruce / Victoria Heydt', 'Using your hands to knead in the spices and herbs, shape the kefta mixture into very small meatballs the size of large cherries—about 3/4-inch in diameter.The Spruce / Victoria Heydt', 'Add the meatballs (and chile peppers, if using) to the tomato sauce, along with a little water—1/4 cup is usually sufficient—and cover.The Spruce / Victoria Heydt', 'Cook for about 30 to 40 minutes, or until the sauce is thick.The Spruce / Victoria Heydt', 'Add the eggs to the tagine without breaking the yolks.The Spruce / Victoria Heydt', 'Cover and cook for an additional 7 to 10 minutes, or until the egg whites are solid and the yolks are only partially set.The Spruce / Victoria Heydt', 'If desired, garnish with fresh parsley or cilantro, and serve immediately. Enjoy.The Spruce / Victoria Heydt']}
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Recipe Name : Vegetarian Moroccan Mixed Vegetable Tagine
Description : If you've been under the impression that Moroccan stews must include meat or poultry, think again. A delicious vegetarian tagine with mixed vegetables can be prepared as your main dish. Vegetables cooked in traditional Moroccan tagines have appetizing texture, color, and flavor. Cut the veggies into wedges or planks and arrange them in conical Berber style, or simply slice and layer them.If cooking in a tagine, a diffuser is recommended for placing between the tagine and burner. If you don't own a tagine, a skillet may be used instead. Serve directly from the dish in which you cooked, using crusty bread such as Moroccan semolina bread for scooping up the veggies and sauce.Avoid rushing the cooking; you'll want to allow one to two hours for the veggies to slow cook. If using argan oil instead of olive oil, extra care must be given to maintaining a low temperature so as not to ruin the delicate flavor of the oil.
Ingredients : ['1 onion, sliced into rings', '2 tomatoes, thickly sliced', '4\xa0carrots, peeled and cut in half lengthwise or sliced', '2 or 3 small zucchini, cut in half lengthwise or thickly sliced', '1 to 2 large potatoes, peeled and quartered or cut into 1/4-inch-thick slices', '1 teaspoon salt, or to taste', '1 teaspoon ginger', '1/2 teaspoon freshly ground black pepper', '1/2 teaspoon turmeric', 'Pinch of saffron threads, crumbled, optional', '1/4 cup olive oil, or\xa0argan oil', 'Handful green olives, optional', '1 cup water', '1 tablespoon chopped parsley, or cilantro, for garnish']
Total time for preparation : 2 hrs 15 mins
Steps for preparation : {'Steps to Make It': ['Gather the ingredients.', 'Wash and slice the onion, tomato, carrots, tomatoes, zucchini, and potatoes.', 'Place the carrots, zucchini, and potatoes in a bowl. Add the salt, ginger, pepper, turmeric, and optional saffron threads. Toss to coat the vegetables evenly.', 'Pour half of the oil into the base of a tagine or in a skillet. Add the onion slices and top with the tomato slices.', 'Arrange the vegetables in conical fashion on top the tomatoes. First, add the carrots, then the potatoes, then the zucchini.', 'Add the optional olives, if using. Drizzle the remaining oil over the arranged vegetables.', 'Rinse the spices from the bowl which held the potatoes by swirling one cup of water in the bowl. Add this water to the tagine or skillet and cover.', "Place over medium-low to medium heat (use a diffuser between a tagine and the burner) and bring to a simmer. It's normal for this to take 15 or 20 minutes if cooking in clay, so stay patient.", 'Once you hear the tagine simmering, adjust the heat to the lowest temperature necessary for maintaining a simmer. Allow the tagine to cook undisturbed for about one to 1.5 hours. Check to see that the vegetables are tender, and reduce any excess liquid if desired.', 'Garnish the tagine with the chopped parsley or cilantro.', 'Serve the tagine warm and enjoy.']}
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{'Steps to Make It': ['Gather the ingredients.', 'Wash and slice the onion, tomato, carrots, tomatoes, zucchini, and potatoes.', 'Place the carrots, zucchini, and potatoes in a bowl. Add the salt, ginger, pepper, turmeric, and optional saffron threads. Toss to coat the vegetables evenly.', 'Pour half of the oil into the base of a tagine or in a skillet. Add the onion slices and top with the tomato slices.', 'Arrange the vegetables in conical fashion on top the tomatoes. First, add the carrots, then the potatoes, then the zucchini.', 'Add the optional olives, if using. Drizzle the remaining oil over the arranged vegetables.', 'Rinse the spices from the bowl which held the potatoes by swirling one cup of water in the bowl. Add this water to the tagine or skillet and cover.', "Place over medium-low to medium heat (use a diffuser between a tagine and the burner) and bring to a simmer. It's normal for this to take 15 or 20 minutes if cooking in clay, so stay patient.", 'Once you hear the tagine simmering, adjust the heat to the lowest temperature necessary for maintaining a simmer. Allow the tagine to cook undisturbed for about one to 1.5 hours. Check to see that the vegetables are tender, and reduce any excess liquid if desired.', 'Garnish the tagine with the chopped parsley or cilantro.', 'Serve the tagine warm and enjoy.']}
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Recipe Name : Moroccan Chicken or Turkey Kebabs (Brochettes) Recipe
Description : These flavorful, zesty kebabs are usually made with either chicken or turkey breast, but dark meat can be used if you prefer. Plan ahead, as marinating the meat for at least several hours will yield the best results.Saffron is optional, but very complementary. A little bit goes a long way, so don't be tempted to use more than the amount specified below.You can serve kebabs right off the skewer as an appetizer or part of a multicourse meal, but they also make a great sandwich filler. Try pairing them with tomato and roasted pepper salad and stuff them into wedges of Moroccan khobz or pita-like batbout.
Ingredients : ['1 1/2 pounds boneless chicken breasts, thighs, or turkey breast, trimmed', '3 tablespoons chopped\xa0fresh parsley', '1 1/2 tablespoons vegetable oil, or olive oil', '1 1/2 tablespoons lemon juice', '2 teaspoons salt', '2 teaspoons paprika', '1/2 teaspoon freshly\xa0ground black pepper', '1/2 teaspoon ground ginger', '1/2 teaspoon ground turmeric', '1/4 teaspoon crushed saffron threads, optional', '1 or 2 cloves garlic, pressed or finely chopped']
Total time for preparation : 3 hrs 45 mins
Steps for preparation : {'Steps to Make It': ['Gather the ingredients.The Spruce Eats / Cara Cormack', 'Pat the pieces of chicken dry. Cut the into\xa03/4-inch cubes and set aside while you make the marinade.The Spruce Eats / Cara Cormack', 'To make the marinade, combine the parsley, oil, lemon juice, salt, paprika, pepper, ginger, turmeric, saffron, if using, and garlic in a medium bowl or zip-top bag.The Spruce Eats / Cara Cormack', 'Add the cubed chicken, and massage or stir the mixture to fully coat the meat with the marinade. Cover tightly, transfer to the refrigerator, and let marinate for several hours or up to overnight.The Spruce Eats / Cara Cormack'], 'Marinate the Meat': ['Gather the ingredients.The Spruce Eats / Cara Cormack', 'Pat the pieces of chicken dry. Cut the into\xa03/4-inch cubes and set aside while you make the marinade.The Spruce Eats / Cara Cormack', 'To make the marinade, combine the parsley, oil, lemon juice, salt, paprika, pepper, ginger, turmeric, saffron, if using, and garlic in a medium bowl or zip-top bag.The Spruce Eats / Cara Cormack', 'Add the cubed chicken, and massage or stir the mixture to fully coat the meat with the marinade. Cover tightly, transfer to the refrigerator, and let marinate for several hours or up to overnight.The Spruce Eats / Cara Cormack'], 'Cook the Brochettes': ['Prepare a medium (350°F to 375°F) gas or charcoal grill fire, or position a rack 6 to 8 inches from the heat and turn the broiler to high. Transfer the marinated chicken to skewers. If using wooden skewers, presoak in cold water for about 20 minutes to avoid scorching on the grill. If broiling, use metal skewers and place the chicken on a large, rimmed baking sheet covered with foil.The Spruce Eats / Cara Cormack', 'Cook the brochettes, turning several times until the meat is cooked through and nicely colored, 7 to 9 minutes.The Spruce Eats / Cara Cormack']}
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{'Steps to Make It': ['Gather the ingredients.The Spruce Eats / Cara Cormack', 'Pat the pieces of chicken dry. Cut the into\xa03/4-inch cubes and set aside while you make the marinade.The Spruce Eats / Cara Cormack', 'To make the marinade, combine the parsley, oil, lemon juice, salt, paprika, pepper, ginger, turmeric, saffron, if using, and garlic in a medium bowl or zip-top bag.The Spruce Eats / Cara Cormack', 'Add the cubed chicken, and massage or stir the mixture to fully coat the meat with the marinade. Cover tightly, transfer to the refrigerator, and let marinate for several hours or up to overnight.The Spruce Eats / Cara Cormack'], 'Marinate the Meat': ['Gather the ingredients.The Spruce Eats / Cara Cormack', 'Pat the pieces of chicken dry. Cut the into\xa03/4-inch cubes and set aside while you make the marinade.The Spruce Eats / Cara Cormack', 'To make the marinade, combine the parsley, oil, lemon juice, salt, paprika, pepper, ginger, turmeric, saffron, if using, and garlic in a medium bowl or zip-top bag.The Spruce Eats / Cara Cormack', 'Add the cubed chicken, and massage or stir the mixture to fully coat the meat with the marinade. Cover tightly, transfer to the refrigerator, and let marinate for several hours or up to overnight.The Spruce Eats / Cara Cormack'], 'Cook the Brochettes': ['Prepare a medium (350°F to 375°F) gas or charcoal grill fire, or position a rack 6 to 8 inches from the heat and turn the broiler to high. Transfer the marinated chicken to skewers. If using wooden skewers, presoak in cold water for about 20 minutes to avoid scorching on the grill. If broiling, use metal skewers and place the chicken on a large, rimmed baking sheet covered with foil.The Spruce Eats / Cara Cormack', 'Cook the brochettes, turning several times until the meat is cooked through and nicely colored, 7 to 9 minutes.The Spruce Eats / Cara Cormack']}
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Recipe Name : Moroccan Chicken and Onion Tagine Recipe With Djaj Beldi
Description : Chicken tagines such as this are common fare at casual restaurants throughout Morocco and very easy to recreate at home. They're extra delicious when prepared in a clay tagine, which imparts an earthy essence to the finished dish. Free range chickens (called djaj beldi in Morocco) are more highly regarded than factory-raised hens but plan ahead as they do take more time to cook.Although well-seasoned, this particular tagine is not spicy. You can increase the quantity of spices or add a chili pepper or two for a zestier presentation, but try not to overshadow the prized flavor of a free range bird. The onions, some of which caramelize during cooking, will add a subtle sweetness. A little preserved lemon and olives are optional additions.Try to cook like the average Moroccan by skipping measuring spoons and simply sprinkling the approximate quantity of spices over the chicken before cooking. Exact measuring isn't critical to this dish. Remove the skin if you like, but I prefer to leave it intact when cooking free-range poultry in a tagine.Cooking time is for a free range hen. Reduce this time by an hour if using a regular chicken.
Ingredients : ['1 chicken (cut into quarters)', '2 large onions (sliced)', '3 cloves garlic (pressed or finely chopped)', '1 1/2 teaspoons salt', '1 teaspoon pepper', '1 teaspoon ginger', '1/2 teaspoon cumin', '1/2 teaspoon turmeric', 'Optional: 1/2 teaspoon Ras el Hanout', 'Optional: pinch of saffron threads', '1/4 to 1/3 cup olive oil', '1/2 cup water', 'Optional: 1/2\xa0preserved lemon\xa0(sliced or cut into quarters)', 'Optional: handful of olives', 'Garnish: parsley or cilantro']
Total time for preparation : 3 hrs 20 mins
Steps for preparation : {'Steps to Make It': ['Gather the ingredients.', 'Place half of the onion slices and thepressed garlicin the bottom of a tagine. Arrange the chicken, skin-side up, on top of the onions.', 'With your fingers, sprinkle the spices over the chicken. Add the olive oil, allowing some of it to drizzle over the chicken, and then add the water around the chicken. Arrange the remaining onion rings on top of the chicken.', 'Cover the tagine and place it over medium-low heat; use a diffuser if cooking the tagine on a heat source other than gas.\xa0Allow the tagine to heat slowly to a simmer, and then reduce the heat to the lowest temperature necessary to maintain the simmer.', 'Cook the chicken without turning until very tender, up to two hours for a regular chicken or three hours for afree range chicken. Test by seeing if you can easily pinch the meat off the bone.', 'Towards the end of cooking, add the preserved lemon and olives (if using) and check to be sure there is enough liquid to prevent the onions from scorching. Add a bit more water if necessary, keeping in mind that there should be relatively little sauce in the finished tagine; the sauce comprises mostly onions and oils.', 'Garnish with fresh parsley or cilantro, and serve the chicken directly from the tagine with Moroccan bread for scooping everything up.', 'Enjoy!']}
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{'Steps to Make It': ['Gather the ingredients.', 'Place half of the onion slices and thepressed garlicin the bottom of a tagine. Arrange the chicken, skin-side up, on top of the onions.', 'With your fingers, sprinkle the spices over the chicken. Add the olive oil, allowing some of it to drizzle over the chicken, and then add the water around the chicken. Arrange the remaining onion rings on top of the chicken.', 'Cover the tagine and place it over medium-low heat; use a diffuser if cooking the tagine on a heat source other than gas.\xa0Allow the tagine to heat slowly to a simmer, and then reduce the heat to the lowest temperature necessary to maintain the simmer.', 'Cook the chicken without turning until very tender, up to two hours for a regular chicken or three hours for afree range chicken. Test by seeing if you can easily pinch the meat off the bone.', 'Towards the end of cooking, add the preserved lemon and olives (if using) and check to be sure there is enough liquid to prevent the onions from scorching. Add a bit more water if necessary, keeping in mind that there should be relatively little sauce in the finished tagine; the sauce comprises mostly onions and oils.', 'Garnish with fresh parsley or cilantro, and serve the chicken directly from the tagine with Moroccan bread for scooping everything up.', 'Enjoy!']}
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Recipe Name : Seafood Bastilla With Shrimp, Calamari and Fish
Description : Swordfish, shrimp, and calamari are mixed with Chinese vermicelli, black mushrooms, and a spicy tomato sauce. The filling is enclosed in paper-thin warqa or phyllo dough and then baked.The measures below are for raw seafood prior to cleaning. Prep time does not include shelling or deveining shrimp or cleaning calamari. Save time by having your fishmonger do some of this for you.Seafood Bastilla can be assembled and frozen until baking time. Shape the bastilla into a single large pie as shown here or make small, individual-sized pies for easier serving.
Ingredients : ['For the Seafood:', '1 kilogram/2 pounds fresh medium shrimp (shelled, cleaned and tails removed)', '1/2 kilogram/1 pound fresh calamari, cleaned and cut into 1/4" rings (tentacles chopped)', '1/2 kilogram/1 pound fresh swordfish (or another firm, low-fat fish)', '3 tablespoons butter (divided)', '1/2 teaspoon salt and pepper', 'For the Tomato Sauce:', '2 large ripe tomatoes (seeded and grated)', '2 large cloves garlic (pressed or finely chopped)', '1 large handful fresh parsley (finely chopped)', '2 tablespoons vegetable oil', '1 teaspoon salt', '1 teaspoon pepper', 'For the Vermicelli Filling:', '1 handful dry black mushrooms', '175 grams/6 ounces dry Chinese vermicelli', '1 tablespoon hot sauce (or to taste)', '1 tablespoon soy sauce', 'Tomato sauce', 'Reserved liquids from cooking the seafood', 'For the Assembly:', '1/2 kilogram/1 pound warqa or phyllo dough', '1/2 cup butter (melted)', '1 tablespoon vegetable oil', '1 egg yolk (beaten)', '1 cup grated cheese (Edam, Mild Cheddar, Gouda, etc.)', 'For the Garnish:', '1/4 to 1/2 cup grated cheese (optional)', 'Cooked shrimp (optional)', 'Lemon slices (optional)', 'Parsley (optional)']
Total time for preparation : 2 hrs 15 mins
Steps for preparation : {'Steps to Make It': ['In a small pot or pan, mix the grated tomatoes, garlic, salt, pepper and vegetable oil.', 'Simmer over medium-low heat, uncovered, for 15 to 20 minutes, stirring occasionally.', 'Add theparsley, remove from the heat, and set aside.'], 'Make the Tomato Sauce': ['In a small pot or pan, mix the grated tomatoes, garlic, salt, pepper and vegetable oil.', 'Simmer over medium-low heat, uncovered, for 15 to 20 minutes, stirring occasionally.', 'Add theparsley, remove from the heat, and set aside.'], 'Cook the Shrimp': ['Melt 1 tablespoon butter in a large non-stick skillet.', 'Add the shrimp and 1/2 teaspoon each of salt and pepper.', 'Sauté over medium-high for one or two minutes, until the shrimp turns white but the center is still slightly clear.', 'Drain the shrimp, reserving the liquid, and set aside. If desired, you can reserve some of the shrimp for garnishing the baked bastilla at serving time.'], 'Cook the Swordfish': ['Melt 1 tablespoon butter in the skillet.', 'Add the swordfish and 1/2 teaspoon each of salt and pepper.', 'Cook over medium heat, turning several times, until the fish flakes easily.', 'Transfer the fish to a plate and reserve the liquid.', 'Pick the fish off the bones, breaking it into bite-size pieces, and set aside.'], 'Cook the Calamari': ['Melt 1 tablespoon butter in the skillet.', 'Add the calamari and 1/2 teaspoon each of salt and pepper.', 'Cover and simmer one hour over medium-low heat, or until very tender.', 'Drain the calamari, reserving the liquid, and set aside.'], 'Prepare the Mushrooms': ['Soak the dry mushrooms in water for 30 minutes.', 'Drain, chop the mushrooms coarsely and set aside.'], 'Cook the Chinese Vermicelli': ['Soak the vermicelli in water for 15 to 20 minutes.', 'Drain and chop into pieces about 2” to 3” long.', 'Place the vermicelli in a pot with the reserved liquids from the seafood.', 'Stir in the soy sauce, hot sauce and the tomato sauce.', 'Cook uncovered over medium-low heat, stirring occasionally until the vermicelli is tender and the liquids are mostly absorbed about 10 minutes.', 'Remove from the heat.'], 'Combine the Filling': ['Place the cooked shrimp, calamari, fish, mushrooms, and vermicelli into a very large bowl and mix well.', 'Taste the filling—it should be a bit salty and spicy.', 'If desired, adjust the seasoning with additional soy sauce and hot sauce.'], 'Assemble the Bastilla': ['Brush melted butter, then vegetable oil, on the bottom of your pan or your work surface.', 'Overlap single layers ofwarqa(shiny side down) or double layers of phyllo, to cover the bottom of the pan.', 'Allow several inches of excess dough to drape over the sides of the pan.', 'Remember to brush butter on each piece of dough.', 'Add a 12” circle ofwarqa(shiny side down) or two 12” circles of phyllo. This serves as the base of your pie. Butter the dough.', 'Distribute the filling over the base, lightly pressing and molding to maintain the circular shape. Dribble 2 tablespoons of the melted butter over the filling, and top with the grated cheese.', 'Fold the loose edges of the dough up around the filling to fully enclose the pie.', 'Try to maintain a circular shape, and trim off any excess dough that can’t be folded neatly.', 'Brush the tops and sides of the pie with butter.', 'Top the pie with two or three overlapping layers ofwarqa(shiny side up), or four or five overlapping layers of phyllo, to form a smooth top. Remember to butter each piece of dough.', 'Fold the edges of the dough snugly down around the edge of the pie, tucking the excess under the pie and gently molding a rounded edge.', 'Brush the entire top and sides of the bastilla first with butter, then with the beaten egg yolk.'], 'Bake and Serve': ['Preheat oven to 350 F/180 C.', 'Place the bastilla on a buttered baking sheet—a pan with no sides allows for easy transfer to a serving plate—and bake until crisp and golden brown, about 30 to 45 minutes. A bastilla taken from the freezer may take longer.', 'If desired, garnish the bastilla by sprinklinggrated cheeseon it and returning the pie to the oven to allow the cheese to melt and brown slightly.', 'Transfer the bastilla to a large platter for serving. If desired, you can further garnish the bastilla with a few cooked shrimp, twisted lemon slices and a little fresh parsley.']}
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{'Steps to Make It': ['In a small pot or pan, mix the grated tomatoes, garlic, salt, pepper and vegetable oil.', 'Simmer over medium-low heat, uncovered, for 15 to 20 minutes, stirring occasionally.', 'Add theparsley, remove from the heat, and set aside.'], 'Make the Tomato Sauce': ['In a small pot or pan, mix the grated tomatoes, garlic, salt, pepper and vegetable oil.', 'Simmer over medium-low heat, uncovered, for 15 to 20 minutes, stirring occasionally.', 'Add theparsley, remove from the heat, and set aside.'], 'Cook the Shrimp': ['Melt 1 tablespoon butter in a large non-stick skillet.', 'Add the shrimp and 1/2 teaspoon each of salt and pepper.', 'Sauté over medium-high for one or two minutes, until the shrimp turns white but the center is still slightly clear.', 'Drain the shrimp, reserving the liquid, and set aside. If desired, you can reserve some of the shrimp for garnishing the baked bastilla at serving time.'], 'Cook the Swordfish': ['Melt 1 tablespoon butter in the skillet.', 'Add the swordfish and 1/2 teaspoon each of salt and pepper.', 'Cook over medium heat, turning several times, until the fish flakes easily.', 'Transfer the fish to a plate and reserve the liquid.', 'Pick the fish off the bones, breaking it into bite-size pieces, and set aside.'], 'Cook the Calamari': ['Melt 1 tablespoon butter in the skillet.', 'Add the calamari and 1/2 teaspoon each of salt and pepper.', 'Cover and simmer one hour over medium-low heat, or until very tender.', 'Drain the calamari, reserving the liquid, and set aside.'], 'Prepare the Mushrooms': ['Soak the dry mushrooms in water for 30 minutes.', 'Drain, chop the mushrooms coarsely and set aside.'], 'Cook the Chinese Vermicelli': ['Soak the vermicelli in water for 15 to 20 minutes.', 'Drain and chop into pieces about 2” to 3” long.', 'Place the vermicelli in a pot with the reserved liquids from the seafood.', 'Stir in the soy sauce, hot sauce and the tomato sauce.', 'Cook uncovered over medium-low heat, stirring occasionally until the vermicelli is tender and the liquids are mostly absorbed about 10 minutes.', 'Remove from the heat.'], 'Combine the Filling': ['Place the cooked shrimp, calamari, fish, mushrooms, and vermicelli into a very large bowl and mix well.', 'Taste the filling—it should be a bit salty and spicy.', 'If desired, adjust the seasoning with additional soy sauce and hot sauce.'], 'Assemble the Bastilla': ['Brush melted butter, then vegetable oil, on the bottom of your pan or your work surface.', 'Overlap single layers ofwarqa(shiny side down) or double layers of phyllo, to cover the bottom of the pan.', 'Allow several inches of excess dough to drape over the sides of the pan.', 'Remember to brush butter on each piece of dough.', 'Add a 12” circle ofwarqa(shiny side down) or two 12” circles of phyllo. This serves as the base of your pie. Butter the dough.', 'Distribute the filling over the base, lightly pressing and molding to maintain the circular shape. Dribble 2 tablespoons of the melted butter over the filling, and top with the grated cheese.', 'Fold the loose edges of the dough up around the filling to fully enclose the pie.', 'Try to maintain a circular shape, and trim off any excess dough that can’t be folded neatly.', 'Brush the tops and sides of the pie with butter.', 'Top the pie with two or three overlapping layers ofwarqa(shiny side up), or four or five overlapping layers of phyllo, to form a smooth top. Remember to butter each piece of dough.', 'Fold the edges of the dough snugly down around the edge of the pie, tucking the excess under the pie and gently molding a rounded edge.', 'Brush the entire top and sides of the bastilla first with butter, then with the beaten egg yolk.'], 'Bake and Serve': ['Preheat oven to 350 F/180 C.', 'Place the bastilla on a buttered baking sheet—a pan with no sides allows for easy transfer to a serving plate—and bake until crisp and golden brown, about 30 to 45 minutes. A bastilla taken from the freezer may take longer.', 'If desired, garnish the bastilla by sprinklinggrated cheeseon it and returning the pie to the oven to allow the cheese to melt and brown slightly.', 'Transfer the bastilla to a large platter for serving. If desired, you can further garnish the bastilla with a few cooked shrimp, twisted lemon slices and a little fresh parsley.']}
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Recipe Name : Moroccan Lamb or Beef Recipe With Almonds and Rice
Description : While most Moroccan tagines are served with Moroccan bread for dipping in and scooping up meat and sauce, this particular dish is traditionally offered with rice, which yields a presentation similar to kabsa. Since ample sauce is desired for serving the meat over rice, a conventional pot or pressure cooker is usually the cooking vessel of choice.Crunchy, nutty fried almonds are often used to garnish Moroccan dishes, but here blanched almonds are stewed with the meat, yielding a soft texture and milder flavor. If you prefer more crunch, the almonds may be fried or toasted instead; see the tips at the end of the directions.Cooking time is for a pressure cooker. Allow two hours or more if cooking conventionally.
Ingredients : ['2 1/4 pounds (1 kilogram) lamb, or beef, cut into 2- or 3-inch pieces', '2 large onions, grated, or very thinly sliced', '3 cloves garlic, pressed or finely chopped', '1 teaspoon ginger, optional', '1 teaspoon salt', '1 teaspoon freshly ground black pepper', '1/2 teaspoon saffron threads, crumbled', '1/2 teaspoon turmeric', '1 or 2 cinnamon sticks', '1/3 cup butter, or vegetable oil', '2 to 3 cilantro sprigs, tied into a bouquet', '1 cup (100 grams) almonds, blanched and peeled', '1 to 2 tablespoons honey, optional', '1/2 teaspoon cinnamon', '2 cups rice', '4 1/4 cups water, broth, or combination of both', '1 to 2 tablespoons butter', '2 teaspoons salt (reduce or omit if using broth)', 'Freshly ground black pepper, to taste', 'Ginger, to taste', '3 to 4 threads saffron, optional', '1 teaspoon granulated sugar, optional']
Total time for preparation : 90 mins
Steps for preparation : {'Steps to Make It': ['In a large pot or pressure cooker, mix the meat with the onions, garlic, spices, and butter. Brown the meat for a few minutes over medium heat, stirring occasionally.', 'Add 2 1/2 to 3 cups of water, the cilantro, and the almonds. You can omit cooking the almonds and serve them as a garnish instead. See the note at the end of these directions. Over high heat, bring the meat and liquids to a fast simmer.'], 'Cook the Meat and Almonds': ['In a large pot or pressure cooker, mix the meat with the onions, garlic, spices, and butter. Brown the meat for a few minutes over medium heat, stirring occasionally.', 'Add 2 1/2 to 3 cups of water, the cilantro, and the almonds. You can omit cooking the almonds and serve them as a garnish instead. See the note at the end of these directions. Over high heat, bring the meat and liquids to a fast simmer.'], 'Pressure Cooker Method': ['If using a pressure cooker, cover tightly and continue cooking over high heat until pressure is achieved.', 'Reduce the heat to medium, and cook with pressure for 50 minutes.', 'Release the pressure and check to see that the meat is tender enough to break apart with a fork.', "If it isn't, add water if necessary and cook with pressure for another 10 minutes.", 'When the meat is cooked, discard the cilantro and cinnamon stick. Add the sugar and ground cinnamon (if using) and reduce the sauce, uncovered, until it is thick.', 'Taste and adjust seasoning.'], 'Pot Method': ['If using a pot, cover and simmer the meat over medium heat for 2 to 2 1/2 hours, until the meat is very tender and breaks apart easily with a fork. If necessary, add water during cooking to prevent the meat from scorching.', 'When the meat is cooked, discard the cilantro and cinnamon stick. Add the sugar and ground cinnamon (if using) and reduce the sauce, uncovered, until it is thick.', 'Taste and adjust seasoning.'], 'Cook the Rice': ['Prepare the rice while the meat and almonds are stewing. Place 4 1/4 cups water or broth in a pot. Add the salt, butter, sugar, and rice and bring to a boil. Stir, cover the pot\xa0and reduce the heat to low.', 'Cook the rice, undisturbed, for about 25 minutes or until the rice is tender and the liquids are absorbed.', 'Remove from the heat and keep covered to hold warm until serving time.'], 'To Serve': ['Toss the rice with a fork and arrange it into a mound on a large platter.', 'Make a well in the center and add the meat.', 'Spoon the almonds and sauce over the meat and rice and serve immediately. Moroccan tradition is to gather communally around the serving dish, with each person eating from his own side of the platter.']}
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{'Steps to Make It': ['In a large pot or pressure cooker, mix the meat with the onions, garlic, spices, and butter. Brown the meat for a few minutes over medium heat, stirring occasionally.', 'Add 2 1/2 to 3 cups of water, the cilantro, and the almonds. You can omit cooking the almonds and serve them as a garnish instead. See the note at the end of these directions. Over high heat, bring the meat and liquids to a fast simmer.'], 'Cook the Meat and Almonds': ['In a large pot or pressure cooker, mix the meat with the onions, garlic, spices, and butter. Brown the meat for a few minutes over medium heat, stirring occasionally.', 'Add 2 1/2 to 3 cups of water, the cilantro, and the almonds. You can omit cooking the almonds and serve them as a garnish instead. See the note at the end of these directions. Over high heat, bring the meat and liquids to a fast simmer.'], 'Pressure Cooker Method': ['If using a pressure cooker, cover tightly and continue cooking over high heat until pressure is achieved.', 'Reduce the heat to medium, and cook with pressure for 50 minutes.', 'Release the pressure and check to see that the meat is tender enough to break apart with a fork.', "If it isn't, add water if necessary and cook with pressure for another 10 minutes.", 'When the meat is cooked, discard the cilantro and cinnamon stick. Add the sugar and ground cinnamon (if using) and reduce the sauce, uncovered, until it is thick.', 'Taste and adjust seasoning.'], 'Pot Method': ['If using a pot, cover and simmer the meat over medium heat for 2 to 2 1/2 hours, until the meat is very tender and breaks apart easily with a fork. If necessary, add water during cooking to prevent the meat from scorching.', 'When the meat is cooked, discard the cilantro and cinnamon stick. Add the sugar and ground cinnamon (if using) and reduce the sauce, uncovered, until it is thick.', 'Taste and adjust seasoning.'], 'Cook the Rice': ['Prepare the rice while the meat and almonds are stewing. Place 4 1/4 cups water or broth in a pot. Add the salt, butter, sugar, and rice and bring to a boil. Stir, cover the pot\xa0and reduce the heat to low.', 'Cook the rice, undisturbed, for about 25 minutes or until the rice is tender and the liquids are absorbed.', 'Remove from the heat and keep covered to hold warm until serving time.'], 'To Serve': ['Toss the rice with a fork and arrange it into a mound on a large platter.', 'Make a well in the center and add the meat.', 'Spoon the almonds and sauce over the meat and rice and serve immediately. Moroccan tradition is to gather communally around the serving dish, with each person eating from his own side of the platter.']}
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Recipe Name : Moroccan Tangia Marrakchia
Description : This slow-cooked Marrakesh dish is traditionally prepared in a clay pot called a tangia. Rather than cook the meat at home, the tangia would be brought to an oven adjacent to a "hammam," where it would slow cook in the ashes from the fire used to heat the bathhouse. Because tangia was popular among men, particularly unmarried workers, it's sometimes referred to as "bachelor's stew." It's also served as a family dish or restaurant offering.If you don't have a tangia, you can recreate the dish using another oven-proof clay pot, a Dutch oven, or a deep casserole. Stovetop directions are also below.Also, try chicken tangia with preserved lemons and tangia meknassi with pearl onions. Or if you enjoy a variety of meat, you might like tangia with calves or lamb feet.
Ingredients : ['4 pounds lamb, or beef, cut into 4- to 5-inch pieces', '1 medium onion, chopped', '6 to 8 cloves garlic, chopped', '1 large handful fresh parsley, or cilantro, chopped', '2 teaspoons ras el hanout', '2 teaspoons cumin', '1 1/4 teaspoons salt', '1 teaspoon saffron threads, heated gently and crumbled', '1 teaspoon turmeric', '1 teaspoon ginger', '1/2 teaspoon freshly ground black pepper', '1/2 teaspoon freshly ground white pepper', '1/2 preserved lemon rind, finely chopped', '1/2 preserved lemon, cut into wedges', '1/4 cup olive oil', '3 to 4 tablespoons water']
Total time for preparation : 6 hrs 20 mins
Steps for preparation : {'Steps to Make It': ['Gather the ingredients.', 'Mix the meat with the onion, garlic, parsley or cilantro, spices, and chopped preserved lemon rind. Transfer the seasoned meat mixture to the tangia (or another deep ovenproof cooking dish). Add the olive oil, or smen (salted fermented butter—if using), preserved lemon wedges and water.', 'Cover the top of the tangia with a circle ofparchment paper(it should be cut a little larger than the diameter of the opening). Cover the parchment paper with a layer of aluminum foil, wrapping and sealing the foil snugly to the tangia. Pierce the foil and parchment paper in 2 or 3 places with a fork.', 'Place the tangia in a cold oven, set the thermostat to 275\xa0F/140 C, and turn the oven on. Leave the tangia for 5 to 6 hours, at which time you can check to see if the meat is adequately cooked. It should fall off the bone and be buttery-tender.', 'Serve the tangia on a large communal platter with Moroccan bread (khobz) for scooping up the meat and sauce.', 'Serve and enjoy!']}
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{'Steps to Make It': ['Gather the ingredients.', 'Mix the meat with the onion, garlic, parsley or cilantro, spices, and chopped preserved lemon rind. Transfer the seasoned meat mixture to the tangia (or another deep ovenproof cooking dish). Add the olive oil, or smen (salted fermented butter—if using), preserved lemon wedges and water.', 'Cover the top of the tangia with a circle ofparchment paper(it should be cut a little larger than the diameter of the opening). Cover the parchment paper with a layer of aluminum foil, wrapping and sealing the foil snugly to the tangia. Pierce the foil and parchment paper in 2 or 3 places with a fork.', 'Place the tangia in a cold oven, set the thermostat to 275\xa0F/140 C, and turn the oven on. Leave the tangia for 5 to 6 hours, at which time you can check to see if the meat is adequately cooked. It should fall off the bone and be buttery-tender.', 'Serve the tangia on a large communal platter with Moroccan bread (khobz) for scooping up the meat and sauce.', 'Serve and enjoy!']}
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Recipe Name : Moroccan Okra, Zucchini and Tomato Tagine Recipe
Description : Throughout the Middle East and the Mediterranean, you'll encounter a variety of dishes which pair okra and tomatoes. In this Moroccan tagine recipe, zucchini is added to the mix, providing complementary flavor and an alternate vegetable for those who may not be wild about okra.Okra tagines are commonly prepared with beef or lamb; chicken may be used instead but you'll want to reduce the liquids and adjust cooking time accordingly. Many people prefer baby or young okra; if using larger, longer pods, you can cut them into small pieces but leaving the pods intact allows for nicer presentation and reduces the amount of mucilage released. The gelatinous mucilage acts as a natural thickening agent, but some find its consistency to be unpleasantly slimy. Soaking the okra in a water and vinegar bath helps reduce that effect.In Morocco, you'll hear okra referred to as . That term can be confusing, as elsewhere in the Arabic speaking world the same word is used to refer to a mallow-like green which also releases mucilage when cooked.Cooking time is for a pressure cooker. Allow double this time if cooking in a conventional pot and triple this time if slow cooking in a tagine. Serve the tagine with crusty Moroccan bread (khobz) for scooping up the meat, sauce and vegetables.Also try Fez Style Shrimp, Beef and Okra Soup and Moroccan Tagine with Peas and Okra.
Ingredients : ['1 pound lamb or beef, cut into 3-inch pieces', '1 pound okra, trimmed', '1 pound zucchini, partially peeled lengthwise', '1/3 cup vegetable or olive oil (part butter, if desired)', '6 medium ripe tomatoes', '1 large onion, coarsely chopped', '6 cloves garlic, finely chopped', '2 tablespoons coarsely chopped fresh cilantro', '2 tablespoons coarsely chopped fresh parsley', '1 tablespoon minced fresh ginger', '2 teaspoons salt, or to taste', '1 teaspoon freshly ground black pepper', '1 teaspoon ground turmeric', '1 pinch saffron threads, crumbled', '1 cup vinegar']
Total time for preparation : 100 mins
Steps for preparation : {'Steps to Make It': ['Trim the stem and tip from each okra pod. Remove fuzz from older, larger pods by gently scrubbing under running water. Wash and drain the okra, then place in a bowl and cover with one cup of water and one cup of vinegar. Set aside to soak for 30 to 60 minutes. Drain and pat dry thoroughly when ready to use.', 'Trim the stem from each zucchini and partially pare by peeling several thin strips from the length of the zucchini, creating a striped effect. Smaller zucchini may be left whole; larger zucchini may be cut in half lengthwise. Set aside until ready to use.', 'Peel, seed and finely chop the tomatoes orseed and gratethem. Set aside.To Cook in a Pot or Pressure Cooker', 'Over medium heat, brown the meat, onion, garlic, oil and spices in a large pot or pressure cooker.', 'Add the tomatoes, parsley and cilantro. Cover and simmer for 10 to 15 minutes.', 'Add 2 1/2 cups \xa0to 3 cups of water. Increase the heat and bring to a boil.If using a pot, cover, reduce heat and simmer for 60 to 90 minutes, until the meat is nearly done.If using a pressure cooker, cover and cook with pressure for about 30 minutes.', 'Interrupt the cooking to add the okra (and a little water if necessary). Cover and bring back to a simmer for about 20 minutes (or bring back to pressure for about 10 minutes), until the okra is tender but still holds its shape.', 'Add the zucchini and continue simmering, partially covered, until tender.', 'Reduce the sauce until thick. Arrange on a serving platter or tagine and serve.To Cook in a Traditional Tagine', 'In a large tagine placed on a diffuser over medium-low to medium heat, saute the meat, onions and garlic in the oil, turning the meat several times to brown on all sides. Be careful not to burn the garlic.', 'Add the tomatoes, herbs and spices. Stir to combine then cover. Once simmering, cook for 10 to 15 minutes.', 'Position the meat in the center of the tagine and arrange the okra and zucchini all around. Add 1 1/2 cups of water, cover and allow the tagine to slowly reach a simmer. Continue cooking without stirring for about 3 hours(lamb may take longer),adding a little more water if needed, until the meat is very tender and the sauce is reduced.', 'Serve the dish directly from the tagine Tradition is to eat communally from the tagine, using pieces of bread in lieu of utensils.'], 'Prep the Vegetables': ['Trim the stem and tip from each okra pod. Remove fuzz from older, larger pods by gently scrubbing under running water. Wash and drain the okra, then place in a bowl and cover with one cup of water and one cup of vinegar. Set aside to soak for 30 to 60 minutes. Drain and pat dry thoroughly when ready to use.', 'Trim the stem from each zucchini and partially pare by peeling several thin strips from the length of the zucchini, creating a striped effect. Smaller zucchini may be left whole; larger zucchini may be cut in half lengthwise. Set aside until ready to use.', 'Peel, seed and finely chop the tomatoes orseed and gratethem. Set aside.To Cook in a Pot or Pressure Cooker', 'Over medium heat, brown the meat, onion, garlic, oil and spices in a large pot or pressure cooker.', 'Add the tomatoes, parsley and cilantro. Cover and simmer for 10 to 15 minutes.', 'Add 2 1/2 cups \xa0to 3 cups of water. Increase the heat and bring to a boil.If using a pot, cover, reduce heat and simmer for 60 to 90 minutes, until the meat is nearly done.If using a pressure cooker, cover and cook with pressure for about 30 minutes.', 'Interrupt the cooking to add the okra (and a little water if necessary). Cover and bring back to a simmer for about 20 minutes (or bring back to pressure for about 10 minutes), until the okra is tender but still holds its shape.', 'Add the zucchini and continue simmering, partially covered, until tender.', 'Reduce the sauce until thick. Arrange on a serving platter or tagine and serve.To Cook in a Traditional Tagine', 'In a large tagine placed on a diffuser over medium-low to medium heat, saute the meat, onions and garlic in the oil, turning the meat several times to brown on all sides. Be careful not to burn the garlic.', 'Add the tomatoes, herbs and spices. Stir to combine then cover. Once simmering, cook for 10 to 15 minutes.', 'Position the meat in the center of the tagine and arrange the okra and zucchini all around. Add 1 1/2 cups of water, cover and allow the tagine to slowly reach a simmer. Continue cooking without stirring for about 3 hours(lamb may take longer),adding a little more water if needed, until the meat is very tender and the sauce is reduced.', 'Serve the dish directly from the tagine Tradition is to eat communally from the tagine, using pieces of bread in lieu of utensils.']}
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{'Steps to Make It': ['Trim the stem and tip from each okra pod. Remove fuzz from older, larger pods by gently scrubbing under running water. Wash and drain the okra, then place in a bowl and cover with one cup of water and one cup of vinegar. Set aside to soak for 30 to 60 minutes. Drain and pat dry thoroughly when ready to use.', 'Trim the stem from each zucchini and partially pare by peeling several thin strips from the length of the zucchini, creating a striped effect. Smaller zucchini may be left whole; larger zucchini may be cut in half lengthwise. Set aside until ready to use.', 'Peel, seed and finely chop the tomatoes orseed and gratethem. Set aside.To Cook in a Pot or Pressure Cooker', 'Over medium heat, brown the meat, onion, garlic, oil and spices in a large pot or pressure cooker.', 'Add the tomatoes, parsley and cilantro. Cover and simmer for 10 to 15 minutes.', 'Add 2 1/2 cups \xa0to 3 cups of water. Increase the heat and bring to a boil.If using a pot, cover, reduce heat and simmer for 60 to 90 minutes, until the meat is nearly done.If using a pressure cooker, cover and cook with pressure for about 30 minutes.', 'Interrupt the cooking to add the okra (and a little water if necessary). Cover and bring back to a simmer for about 20 minutes (or bring back to pressure for about 10 minutes), until the okra is tender but still holds its shape.', 'Add the zucchini and continue simmering, partially covered, until tender.', 'Reduce the sauce until thick. Arrange on a serving platter or tagine and serve.To Cook in a Traditional Tagine', 'In a large tagine placed on a diffuser over medium-low to medium heat, saute the meat, onions and garlic in the oil, turning the meat several times to brown on all sides. Be careful not to burn the garlic.', 'Add the tomatoes, herbs and spices. Stir to combine then cover. Once simmering, cook for 10 to 15 minutes.', 'Position the meat in the center of the tagine and arrange the okra and zucchini all around. Add 1 1/2 cups of water, cover and allow the tagine to slowly reach a simmer. Continue cooking without stirring for about 3 hours(lamb may take longer),adding a little more water if needed, until the meat is very tender and the sauce is reduced.', 'Serve the dish directly from the tagine Tradition is to eat communally from the tagine, using pieces of bread in lieu of utensils.'], 'Prep the Vegetables': ['Trim the stem and tip from each okra pod. Remove fuzz from older, larger pods by gently scrubbing under running water. Wash and drain the okra, then place in a bowl and cover with one cup of water and one cup of vinegar. Set aside to soak for 30 to 60 minutes. Drain and pat dry thoroughly when ready to use.', 'Trim the stem from each zucchini and partially pare by peeling several thin strips from the length of the zucchini, creating a striped effect. Smaller zucchini may be left whole; larger zucchini may be cut in half lengthwise. Set aside until ready to use.', 'Peel, seed and finely chop the tomatoes orseed and gratethem. Set aside.To Cook in a Pot or Pressure Cooker', 'Over medium heat, brown the meat, onion, garlic, oil and spices in a large pot or pressure cooker.', 'Add the tomatoes, parsley and cilantro. Cover and simmer for 10 to 15 minutes.', 'Add 2 1/2 cups \xa0to 3 cups of water. Increase the heat and bring to a boil.If using a pot, cover, reduce heat and simmer for 60 to 90 minutes, until the meat is nearly done.If using a pressure cooker, cover and cook with pressure for about 30 minutes.', 'Interrupt the cooking to add the okra (and a little water if necessary). Cover and bring back to a simmer for about 20 minutes (or bring back to pressure for about 10 minutes), until the okra is tender but still holds its shape.', 'Add the zucchini and continue simmering, partially covered, until tender.', 'Reduce the sauce until thick. Arrange on a serving platter or tagine and serve.To Cook in a Traditional Tagine', 'In a large tagine placed on a diffuser over medium-low to medium heat, saute the meat, onions and garlic in the oil, turning the meat several times to brown on all sides. Be careful not to burn the garlic.', 'Add the tomatoes, herbs and spices. Stir to combine then cover. Once simmering, cook for 10 to 15 minutes.', 'Position the meat in the center of the tagine and arrange the okra and zucchini all around. Add 1 1/2 cups of water, cover and allow the tagine to slowly reach a simmer. Continue cooking without stirring for about 3 hours(lamb may take longer),adding a little more water if needed, until the meat is very tender and the sauce is reduced.', 'Serve the dish directly from the tagine Tradition is to eat communally from the tagine, using pieces of bread in lieu of utensils.']}
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Recipe Name : Moroccan Style Hamburger Recipe
Description : Ground beef is rarely cooked without seasoning in Morocco, even when shaping kefta into large patties to serve as hamburgers. The addition of Moroccan spices and herbs to the meat helps transform a routine hamburger into a memorable meal. Grilling the meat will add even more flavor.The recipe below reflects my preference for reducing standard kefta seasoning by about half when serving hamburgers with American toppings on soft rolls. If you'd like to try more intense Moroccan seasoning, follow the Kefta Kebabs Recipe and shape the meat into patties.Serve the Moroccan hamburgers on Homemade Hamburger Rolls or Moroccan khobz with lettuce, tomato, and other toppings. Some suggestions are:For best flavor, allow time for the seasoned hamburger mix to rest before cooking. It can be prepared a day in advance.
Ingredients : ['2 pounds (950 grams) ground beef, or half lamb, if desired', '1 small onion, grated', '2 cloves garlic, grated, optional', '4 tablespoons chopped parsley', '2 teaspoons paprika', '1 1/2 teaspoons ground cumin', '1 1/2 teaspoons salt', '1/2 teaspoon ground cinnamon, optional', '1/4 teaspoon freshly ground black pepper, or cayenne pepper']
Total time for preparation : 85 mins
Steps for preparation : {'Steps to Make It': ['Mix all the ingredients together, kneading the mixture for a minute or two to evenly distribute the spices and herbs.', 'Cover and leave the seasoned ground beef to rest for an hour or longer before cooking.', 'Shape the meat into patties and grill over hot coals, turning once.(If you prefer, you can cook the hamburgers under a broiler, on a grill pan, or in a regular frying pan.)\u200b', 'Serve immediately with your choice of toppings.']}
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{'Steps to Make It': ['Mix all the ingredients together, kneading the mixture for a minute or two to evenly distribute the spices and herbs.', 'Cover and leave the seasoned ground beef to rest for an hour or longer before cooking.', 'Shape the meat into patties and grill over hot coals, turning once.(If you prefer, you can cook the hamburgers under a broiler, on a grill pan, or in a regular frying pan.)\u200b', 'Serve immediately with your choice of toppings.']}
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Recipe Name : Moroccan Tagine With Quinces (Safarjal) and Honey
Description : This classic tagine recipe with lamb or beef is an easy, delicious way to take advantage of the unique flavor of the quintessential fall fruit—quinces, or safarjal as they're known in Arabic. As with other Moroccan fruit tagines, this one features savory, aromatic seasoning combined with the sweet flavors of fruit, honey, and cinnamon.
Ingredients : ['\xa01 kilogram (about 2 pounds) beef, or lamb, cut into 2- to 3-inch pieces', '2 medium onions, finely chopped', '3 to 4 cloves garlic', '1 or 2 (2- to 3-inch) pieces cinnamon stick', '1 1/2 teaspoons ginger', '1 teaspoon salt', '1 teaspoon turmeric', '1/2 teaspoon freshly\xa0ground black pepper', '1/2 teaspoon saffron\xa0threads,\xa0crumbled', '1/4 teaspoon cayenne pepper', '1/4 teaspoon ras el hanout', '4 tablespoons olive oil', '7 tablespoons (3.5 ounces) unsalted butter, divided', '1 small bunch fresh cilantro, tied into a bouquet', '1 to 1 1/2 kilograms (3 pounds) quinces', '1 teaspoon sugar', '3 to 4 tablespoons cooking liquid from the quinces', '3 to 4 tablespoons broth from the meat', '2 tablespoons honey', '2 tablespoons sugar', '1 teaspoon ground cinnamon', '1 pinch salt']
Total time for preparation : 95 mins
Steps for preparation : {'Steps to Make It': ['Set the saffron and cilantro aside.', 'Place the meat, onions, garlic, remaining spices, oil, and 4 tablespoons of butter in a pressure cooker or heavy-bottomed pot. Stir to mix well, then brown the meat over medium-high heat.', 'Add the saffron, cilantro, and about 3 cups of water.', 'Cover and cook with pressure for about 45 minutes, or simmer without pressure for an hour and a half, or until the meat is very tender.', 'Reserve 3 to 4 tablespoons of the broth, then reduce the remaining liquids until the sauce is thick.'], 'Cook the Meat': ['Set the saffron and cilantro aside.', 'Place the meat, onions, garlic, remaining spices, oil, and 4 tablespoons of butter in a pressure cooker or heavy-bottomed pot. Stir to mix well, then brown the meat over medium-high heat.', 'Add the saffron, cilantro, and about 3 cups of water.', 'Cover and cook with pressure for about 45 minutes, or simmer without pressure for an hour and a half, or until the meat is very tender.', 'Reserve 3 to 4 tablespoons of the broth, then reduce the remaining liquids until the sauce is thick.'], 'Cook the Quinces': ['While the meat is cooking, prepare the quinces. Peeling is not necessary, but you may do so. Cut them into quarters or eighths (small quinces may be cut only in half), then core them.', 'Put the finished sections of quince into a bowl of water as you work to avoid their turning brown.', 'Drain the quinces and transfer them to a skillet or pot.', 'Cover with fresh water, add a teaspoon of sugar and bring to a boil.', 'Simmer gently for 15 to 20 minutes, or until the quinces are tender but still firm enough to hold their shape.', 'Drain the quinces, reserving several tablespoons of the poaching liquid in the pot.', 'Add the reserved broth, remaining 3 tablespoons of butter, cinnamon, sugar, honey, and salt. Bring to a simmer and cook until thick syrup forms.', 'Occasionally stir or turn the quinces to coat them with the syrup on all sides.(Note that using a skillet will allow the quinces to glaze in the syrup without breaking during stirring evenly.)'], 'To Serve': ['Discard the cilantro. Place the meat and sauce on a serving platter. Arrange the quinces all around, spooning the syrup over the meat and fruit.', 'Serve tagines withMoroccan breador another crusty bread for scooping everything up.']}
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{'Steps to Make It': ['Set the saffron and cilantro aside.', 'Place the meat, onions, garlic, remaining spices, oil, and 4 tablespoons of butter in a pressure cooker or heavy-bottomed pot. Stir to mix well, then brown the meat over medium-high heat.', 'Add the saffron, cilantro, and about 3 cups of water.', 'Cover and cook with pressure for about 45 minutes, or simmer without pressure for an hour and a half, or until the meat is very tender.', 'Reserve 3 to 4 tablespoons of the broth, then reduce the remaining liquids until the sauce is thick.'], 'Cook the Meat': ['Set the saffron and cilantro aside.', 'Place the meat, onions, garlic, remaining spices, oil, and 4 tablespoons of butter in a pressure cooker or heavy-bottomed pot. Stir to mix well, then brown the meat over medium-high heat.', 'Add the saffron, cilantro, and about 3 cups of water.', 'Cover and cook with pressure for about 45 minutes, or simmer without pressure for an hour and a half, or until the meat is very tender.', 'Reserve 3 to 4 tablespoons of the broth, then reduce the remaining liquids until the sauce is thick.'], 'Cook the Quinces': ['While the meat is cooking, prepare the quinces. Peeling is not necessary, but you may do so. Cut them into quarters or eighths (small quinces may be cut only in half), then core them.', 'Put the finished sections of quince into a bowl of water as you work to avoid their turning brown.', 'Drain the quinces and transfer them to a skillet or pot.', 'Cover with fresh water, add a teaspoon of sugar and bring to a boil.', 'Simmer gently for 15 to 20 minutes, or until the quinces are tender but still firm enough to hold their shape.', 'Drain the quinces, reserving several tablespoons of the poaching liquid in the pot.', 'Add the reserved broth, remaining 3 tablespoons of butter, cinnamon, sugar, honey, and salt. Bring to a simmer and cook until thick syrup forms.', 'Occasionally stir or turn the quinces to coat them with the syrup on all sides.(Note that using a skillet will allow the quinces to glaze in the syrup without breaking during stirring evenly.)'], 'To Serve': ['Discard the cilantro. Place the meat and sauce on a serving platter. Arrange the quinces all around, spooning the syrup over the meat and fruit.', 'Serve tagines withMoroccan breador another crusty bread for scooping everything up.']}
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Recipe Name : Moroccan Tuna Bocadillos With Olives, Potatoes and Harissa
Description : The word bocadillo is undeniably Spanish, but Moroccans also use it to describe a hoagie-style sandwich which is sold as a street food and widely available in sandwich shops. Depending on the vendor, a Moroccan bocadillo might be prepared using half of a long French baguette, on an 8" baguette roll, or with half of a loaf of Moroccan khobz. At home, any crusty sandwich bread or roll will do.Tuna, olives, eggs, raw onion, tomatoes and potatoes are common fillers, making it similar to a tuna nicoise sandwich but with extras. Combined with bread, that may seem like carbohydrate overload, but my kids love it. Although the bread is traditionally left dry, I like to brush it with olive oil; a vinaigrette or mayo may also be used. Harissa or hot sauce (sauce piquante) are typical condiments. Olive tapenade is also excellent for adding moisture and flavor.Use the list of ingredients below as inspiration for creating your signature sandwich which builds on a base of tuna, potatoes, and eggs. If serving the bocadillos as a family meal, it helps to plan ahead and have everything arranged in dishes on the table or counter so that you can move quickly while in assembly mode. It may seem like a bit of work to pull together so many ingredients for a cold sandwich –particularly if you need to take the time to steam or boil potatoes, cook some veggies and boil some eggs – but your family and stomach will thank you.Use your judgment for how much of each ingredient to use per person. Cooking time below will vary according to what fillers you decide to use. The sandwiches may be assembled ahead of time and refrigerated until needed, making them excellent choices for bagged lunches.
Ingredients : ['1 French baguette, or khobz', '2 tablespoons olive oil, mayonnaise, or vinaigrette, optional', '2 tablespoons harissa, or hot sauce', '1 (15-ounce) can tuna, drained', '1/2 medium potato, diced, boiled, or steamed', '1 carrot , diced, boiled, or steamed', '2 large hard-boiled eggs, chopped or sliced', '1/2 medium red onion, minced or slivered', '1/4 cup olives, sliced, or chopped capers', '1/2 medium tomato, chopped or sliced', '1 cup boiled rice', 'Edam cheese, grated, for garnish', 'Chopped lettuce, for garnish']
Total time for preparation : 50 mins
Steps for preparation : {'Steps to Make It': ['Ahead of time, prepare any cooked fillers: boil or steam potatoes; boil or steam carrots; boil and chop eggs; boil rice.', 'Prep your cold ingredients: slice tomatoes and chop lettuce; chop or sliver an onion; slice olives; grate your cheese.', 'When ready to assemble, arrange all the fillers in one large work area.', 'Slice your baguette or other bread lengthwise. If desired, brush the bread or drizzle it with olive oil or vinaigrette; or, spread it with a little mayonnaise. Add harissa or hot sauce to taste.', 'Stuff the bread with tuna, onion, olives, cooked potatoes and your choice of other ingredients. Typically, the ingredients are used in moderation since a variety of them are being combined.', 'Serve thebocadilloswithMoroccan Mint Teaor another beverage.', 'Wrapped well, the sandwiches may be refrigerated for up to two days.']}
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{'Steps to Make It': ['Ahead of time, prepare any cooked fillers: boil or steam potatoes; boil or steam carrots; boil and chop eggs; boil rice.', 'Prep your cold ingredients: slice tomatoes and chop lettuce; chop or sliver an onion; slice olives; grate your cheese.', 'When ready to assemble, arrange all the fillers in one large work area.', 'Slice your baguette or other bread lengthwise. If desired, brush the bread or drizzle it with olive oil or vinaigrette; or, spread it with a little mayonnaise. Add harissa or hot sauce to taste.', 'Stuff the bread with tuna, onion, olives, cooked potatoes and your choice of other ingredients. Typically, the ingredients are used in moderation since a variety of them are being combined.', 'Serve thebocadilloswithMoroccan Mint Teaor another beverage.', 'Wrapped well, the sandwiches may be refrigerated for up to two days.']}
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Recipe Name : Moroccan Tagine of Shrimp in Tomato Sauce Recipe
Description : A zesty homemade tomato sauce with Moroccan spices forms the base for this flavorful shrimp tagine.Note that we like to remove the tails from the shrimp for ease of eating; you may leave the tails on if you prefer. Note also that the prep time will be reduced if you are using shrimp which has already been shelled and cleaned.Cooking directions call for preparing the sauce and shrimp in a traditional Moroccan tagine. If you don't have one, you may use a deep skillet instead, or you might like to try cooking in a tagra, which can be covered loosely with aluminum foil.
Ingredients : ['2 pounds plus 3 ounces (1 kilogram) large shrimp', '2 pounds plus 3 ounces (1 kilogram) fresh tomatoes, ripe', '1/3 cup olive oil', '1 medium onion, finely chopped', '7 cloves garlic, pressed', '1 1/2 teaspoons paprika', '1 1/2 teaspoons cumin', '1 1/2 teaspoons salt, or to taste', '1/2 teaspoon ginger', '1/2 teaspoon cayenne pepper', '2 tablespoons finely chopped fresh parsley', '2 tablespoons finely chopped fresh coriander', '1 bay leaf, optional', 'Fresh parsley, chopped, for garnish', 'Coarsely ground black pepper, for garnish', 'Lemon slices, or wedges, for garnish']
Total time for preparation : 105 mins
Steps for preparation : {'Steps to Make It': ['Gather the ingredients.', 'Wash the shrimp under running water and drain.', 'Remove the head, legs, and shells (and tails if desired)', 'Devein the shrimpif necessary.', 'Wash the shrimp again and set aside in a colander to drain.'], 'Clean the Shrimp': ['Gather the ingredients.', 'Wash the shrimp under running water and drain.', 'Remove the head, legs, and shells (and tails if desired)', 'Devein the shrimpif necessary.', 'Wash the shrimp again and set aside in a colander to drain.'], 'Make the Tomato Sauce': ['Gather the ingredients.', 'Peel, seed, and chop thetomatoes.(Or, if the tomatoes are very soft, you can cut them in in half, seed them and grate them.)\u200b', 'Set the tomatoes aside.', 'Place the base of a large tagine over medium-low heat.(The use of a diffuser between the heat source and tagine is recommended.)', 'Add the olive oil and onions and saute gently for several minutes, or until the onions begin to soften.', 'Add the garlic and sauté just for a minute or two, until very fragrant.', 'Remember to maintain the low heat, and avoid burning the garlic.', 'Add the tomatoes, spices and herbs and stir to combine.', 'Cover, and allow the tagine to slowly reach a simmer.', 'Do not increase the heat to speed things up.', 'Continue simmering the tomatoes, stirring occasionally, for about 30 minutes, or until the tomatoes can be mashed with the back of a spoon and a thick sauce forms.'], 'Cook the Shrimp': ['Add the cleaned shrimp to the tomato sauce, along with a few tablespoons of water if you feel the sauce should be thinned, and cover.', 'Cook the shrimp for several minutes then stir gently to turn the shrimp over.', 'Continue cooking for several minutes more, until the shrimp are just done.', 'Remove the tagine from the heat.'], 'To Serve': ['When ready to serve, discard the bay leaf and garnish the tagine with chopped parsley, a few turns of the pepper mill and fresh lemon slices. Wedges of lemon may be offered on the side.', 'It is customary to serve the shrimp directly from the tagine, with each person eating from his side of the dish. In lieu of a fork,Moroccan breadis used to scoop up the shrimp and sauce.', 'Enjoy!']}
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{'Steps to Make It': ['Gather the ingredients.', 'Wash the shrimp under running water and drain.', 'Remove the head, legs, and shells (and tails if desired)', 'Devein the shrimpif necessary.', 'Wash the shrimp again and set aside in a colander to drain.'], 'Clean the Shrimp': ['Gather the ingredients.', 'Wash the shrimp under running water and drain.', 'Remove the head, legs, and shells (and tails if desired)', 'Devein the shrimpif necessary.', 'Wash the shrimp again and set aside in a colander to drain.'], 'Make the Tomato Sauce': ['Gather the ingredients.', 'Peel, seed, and chop thetomatoes.(Or, if the tomatoes are very soft, you can cut them in in half, seed them and grate them.)\u200b', 'Set the tomatoes aside.', 'Place the base of a large tagine over medium-low heat.(The use of a diffuser between the heat source and tagine is recommended.)', 'Add the olive oil and onions and saute gently for several minutes, or until the onions begin to soften.', 'Add the garlic and sauté just for a minute or two, until very fragrant.', 'Remember to maintain the low heat, and avoid burning the garlic.', 'Add the tomatoes, spices and herbs and stir to combine.', 'Cover, and allow the tagine to slowly reach a simmer.', 'Do not increase the heat to speed things up.', 'Continue simmering the tomatoes, stirring occasionally, for about 30 minutes, or until the tomatoes can be mashed with the back of a spoon and a thick sauce forms.'], 'Cook the Shrimp': ['Add the cleaned shrimp to the tomato sauce, along with a few tablespoons of water if you feel the sauce should be thinned, and cover.', 'Cook the shrimp for several minutes then stir gently to turn the shrimp over.', 'Continue cooking for several minutes more, until the shrimp are just done.', 'Remove the tagine from the heat.'], 'To Serve': ['When ready to serve, discard the bay leaf and garnish the tagine with chopped parsley, a few turns of the pepper mill and fresh lemon slices. Wedges of lemon may be offered on the side.', 'It is customary to serve the shrimp directly from the tagine, with each person eating from his side of the dish. In lieu of a fork,Moroccan breadis used to scoop up the shrimp and sauce.', 'Enjoy!']}
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Recipe Name : Dchicha Cracked Wheat Soup
Description : Cracked wheat (dchicha dyal zraa') is used to make this easy, satisfying Moroccan soup. The measures below yield a somewhat peppery broth; reduce the ginger and pepper slightly for a milder soup. Be careful that you use cracked wheat and not the similar, but precooked, bulgur.Dchicha soup is best served immediately after cooking, as the wheat will continue to swell and thicken as the soup sits. Add water (and a little more seasoning if necessary) to thin the soup when reheating.Serve dchicha soup as a light supper or for breakfast.
Ingredients : ["3/4 cup (about 175 grams) cracked wheat (dchicha dyal zraa')", '1 medium onion (finely chopped)', '3 tablespoons olive oil', '1 tablespoon salt (or to taste)', '1 teaspoon ginger', '1/2 teaspoon black pepper', '1/2 teaspoon sweet paprika', '1/8 teaspoon saffron threads (crumbled)', '1/2 to 1 teaspoon smen (optional)', '2 quarts (about 2 liters) water', '1/4 cup chopped fresh cilantro']
Total time for preparation : 80 mins
Steps for preparation : {'Steps to Make It': ['Wash the cracked wheat in a large bowl of water and drain.', 'Place the cracked wheat, onion, olive oil, and seasoning in a pot. Add the water, stir, and bring to a boil. Reduce the heat to low and gently simmer the soup, uncovered, for about 45 minutes, stirring occasionally.', 'Add the chopped cilantro (and a little more water if the soup seems to be thickening too quickly) and continue simmering for another 10 to 15 minutes, until the wheat is tender.', 'Serve the soup immediately.']}
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{'Steps to Make It': ['Wash the cracked wheat in a large bowl of water and drain.', 'Place the cracked wheat, onion, olive oil, and seasoning in a pot. Add the water, stir, and bring to a boil. Reduce the heat to low and gently simmer the soup, uncovered, for about 45 minutes, stirring occasionally.', 'Add the chopped cilantro (and a little more water if the soup seems to be thickening too quickly) and continue simmering for another 10 to 15 minutes, until the wheat is tender.', 'Serve the soup immediately.']}
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Recipe Name : Lamb Tagine With Preserved Lemon and Olives Recipe
Description : Preserved lemons, olives, ginger and saffron are a classic Moroccan combination used in many dishes. Ras El Hanout may also be added. Try making this Moroccan recipe for Lamb with Preserved Lemons and Olives in a traditional Moroccan tagine. Beef or goat may be substituted for the lamb.French fries are a popular accompaniment to this tagine, and can be served on top of the meat. Try the Belgian method of making fries.
Ingredients : ['1 1/2 pounds (700 grams) lamb, cut into 3-inch pieces', '1 large onion, finely chopped', '2 cloves garlic, finely chopped or pressed', '1/3 cup olive oil', '1/2 teaspoon smen\xa0(Moroccan preserved butter), optional', '1 teaspoon ginger', '1/2 teaspoon salt', '1/2 teaspoon freshly ground black pepper', '1/2 teaspoon turmeric', '1/2 teaspoon\xa0saffron threads, crumbled', '1/4 teaspoon ras el hanout, optional', '1 handful fresh parsley and cilantro sprigs, tied into a bunch', '2 1/2 cups water', '1 large handful of red or\xa0green olives, or a combination', '1 preserved lemon, quartered and seeds removed']
Total time for preparation : 3 hrs 45 mins
Steps for preparation : {'Steps to Make It': ['Gather the ingredients.', 'Remove the flesh (peel part) from thepreserved lemons, and finely chop it. Mix it with the meat, onions, garlic, spices and half of theolive oil.', 'Pour the other half of the olive\xa0oil into the bottom of a tagine, and add the lamb and onion mixture. The meat will be less likely to burn on the bottom if you place the meat bone- or fat-side down.', 'Place the parsley and cilantro on top of the meat, add the water, and cover the tagine. Put the tagine over medium-low heat and wait patiently for the tagine to reach a simmer.', 'Once the tagine reaches a simmer, allow it to cook undisturbed for about 2 hours. Use the lowest heat necessary to maintain the gentle simmer.', 'After 2 hours, check the tagine. Add thepreserved lemon peelsand olives, and a little more water if you feel the liquids have reduced only to oils.', 'Cover the tagine and continue cooking another hour or longer, or until the meat is very tender. Reduce the liquids if necessary, and serve the tagine withMoroccan breadfor scooping up the meat and sauce.']}
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{'Steps to Make It': ['Gather the ingredients.', 'Remove the flesh (peel part) from thepreserved lemons, and finely chop it. Mix it with the meat, onions, garlic, spices and half of theolive oil.', 'Pour the other half of the olive\xa0oil into the bottom of a tagine, and add the lamb and onion mixture. The meat will be less likely to burn on the bottom if you place the meat bone- or fat-side down.', 'Place the parsley and cilantro on top of the meat, add the water, and cover the tagine. Put the tagine over medium-low heat and wait patiently for the tagine to reach a simmer.', 'Once the tagine reaches a simmer, allow it to cook undisturbed for about 2 hours. Use the lowest heat necessary to maintain the gentle simmer.', 'After 2 hours, check the tagine. Add thepreserved lemon peelsand olives, and a little more water if you feel the liquids have reduced only to oils.', 'Cover the tagine and continue cooking another hour or longer, or until the meat is very tender. Reduce the liquids if necessary, and serve the tagine withMoroccan breadfor scooping up the meat and sauce.']}
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Recipe Name : Moroccan Chicken Bastilla
Description : Chicken bastilla is Morocco's famous chicken pie. A light, crispy warqa pastry shell conceals savory saffron chicken, spicy omelet stuffing, and a crunchy topping of fried almonds sweetened with orange flower water. A garnish of powdered sugar and cinnamon adds to the unique blend of flavors.This authentic recipe does take some time to prepare, but you'll find it well worth the effort. Take your time and follow the steps on how to assemble the bastilla and you should not find the recipe too challenging. In fact, you can make the bastilla a day or more in advance, and refrigerate or freeze until baking time. If you enjoy making this chicken version, you may want to give seafood bastilla a try.
Ingredients : ['1 (5-pound) chicken', '1/4 cup olive oil', '1/4 cup unsalted butter', '2 large sweet onions, coarsely chopped', '1 tablespoon ground ginger', '2 teaspoons salt', '1 1/2 teaspoons freshly ground white pepper', '1 teaspoon freshly ground black pepper', '1 teaspoon ground turmeric', '1 teaspoon crumbled saffron threads', '2 to 3 sticks cinnamon']
Total time for preparation : 3 hrs
Steps for preparation : {'Steps to Make It': ['Cut the chicken into pieces, discarding the skin. Add the butter and oil to a largeDutch ovenor other heavy duty pot and heat on medium until the butter melts. Add the onion, and cook, stirring occasionally, until translucent, about 2 minutes. Add the spices and cook, stirring constantly, until fragrant, about 30 seconds. Add the chicken pieces and stir to coat. Cover, and cook over medium to medium-high heat, stirring occasionally, for about 1 hour, or until the chicken is very tender and falls off the bone. Do not add water, and be careful not to burn the chicken or the sauce as this will ruin the dish.', 'Transfer the cooked chicken to a plate, and reduce the sauce in the pot until most of the liquids have evaporated and the onions form a mass in the oil. Stir occasionally, and adjust the heat as necessary to prevent burning. Remove and discard the cinnamon sticks.', 'While the sauce is reducing and the chicken is still warm, pick the meat off the bones, breaking it into bite-size pieces. Place in a bowl and stir in several spoonfuls of the onion mixture; cover the meat and set aside.'], 'Cook the Chicken': ['Cut the chicken into pieces, discarding the skin. Add the butter and oil to a largeDutch ovenor other heavy duty pot and heat on medium until the butter melts. Add the onion, and cook, stirring occasionally, until translucent, about 2 minutes. Add the spices and cook, stirring constantly, until fragrant, about 30 seconds. Add the chicken pieces and stir to coat. Cover, and cook over medium to medium-high heat, stirring occasionally, for about 1 hour, or until the chicken is very tender and falls off the bone. Do not add water, and be careful not to burn the chicken or the sauce as this will ruin the dish.', 'Transfer the cooked chicken to a plate, and reduce the sauce in the pot until most of the liquids have evaporated and the onions form a mass in the oil. Stir occasionally, and adjust the heat as necessary to prevent burning. Remove and discard the cinnamon sticks.', 'While the sauce is reducing and the chicken is still warm, pick the meat off the bones, breaking it into bite-size pieces. Place in a bowl and stir in several spoonfuls of the onion mixture; cover the meat and set aside.'], 'Cook the Egg Stuffing': ['Transfer the remaining reduced onions and oil to a large non-stick skillet. Add the cilantro, and simmer for 1 to 2 minutes.', 'Add the beaten eggs, and cook as you would an omelet or scrambled eggs. Be patient, as it will take up to 10 minutes for the eggs to set. Some oil separating from the eggs is okay. Set the egg stuffing aside.'], 'Make the Almond Topping': ["Heat the vegetable oil in a skillet over medium heat until the oil shimmers. Test the oil by dropping in an almond. If tiny bubbles rapidly rise around the almond within a few seconds, the oil is ready. If the oil boils and splatters immediately, it's too hot.", "Fry the almonds in batches, stirring constantly, until light golden brown. As soon as the almonds are richly colored, transfer them to a tray lined with paper towels to drain and cool. Fried almonds will continue to darken a bit after frying, so be careful not to burn them while they're in the oil.", 'When the almonds have cooled completely, pulse them in afood processoruntil finely ground. Put them in a mixing bowl, and with your hands work in the powdered sugar, orange flower water,\xa0and softened butter. Set aside.'], 'Assemble the Bastilla': ["Generously oil a 14-inch\xa0or larger round pan. If you don't have a round pan, work on an oiled flat baking sheet or large plate, and shape a circular pie as best you can.", 'Brush melted butter on each sheet of warqa or phyllo dough as you work. If using phyllo, take care to keep it covered with plastic since it dries out very quickly.', 'Using your pan as a guide, overlap 3 or 4 single layers of warqa (shiny side down)—or double layers of phyllo dough—in a circular fashion, so that the inner halves of the pastry dough overlap in the center, and the excess dough drapes over the edges of the pan. Butter each layer of dough.', 'Place one buttered 12-inch\xa0circle of warqa, or two 12-inch buttered circles of phyllo, in the center of the pan. This forms the bottom of the pie.', 'Cover the 12-inch\xa0circle with the chicken filling, and distribute the egg stuffing over the chicken.', 'Top the egg stuffing with another buttered 12-inch\xa0circle of warqa (shiny side up), or two 12-inch buttered circles of phyllo. Spread the almond topping over this layer of dough.', 'Fold the excess dough up and over the almonds to enclose the pie. Flatten and smooth any bulky areas.', 'Brush butter on the folded edges of dough, and top with 3 more overlapping layers of warqa (shiny side up) or phyllo, brushing butter on each layer. Fold down the edges of dough and carefully tuck them underneath the pie, molding and shaping the bastilla as you go.', 'Use your hands to spread the egg yolk over the top and sides of the pie. Lightly oil the bastilla in the same manner.', 'The bastilla is now ready for baking, or it can be covered in plastic and stored in the refrigerator for up to 1 day, or in the freezer for up to 2\xa0months.'], 'Bake the Bastilla': ['Position a rack in the center of the oven and preheat to 350 F (180 C). Oil a flat baking sheet.', 'Place the bastilla on oiled baking sheet in the middle of the oven, and bake for 30 to 40 minutes, or until deep golden brown. Note that a bastilla placed in the oven directly from the freezer will take up to 1 hour to bake.'], 'Garnish and Serve': ['Generously coat the bastilla with sifted powdered sugar. Sift the cinnamon on top of the sugar, or use the cinnamon to decorate the top of the pie.', 'Serve immediately.']}
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{'Steps to Make It': ['Cut the chicken into pieces, discarding the skin. Add the butter and oil to a largeDutch ovenor other heavy duty pot and heat on medium until the butter melts. Add the onion, and cook, stirring occasionally, until translucent, about 2 minutes. Add the spices and cook, stirring constantly, until fragrant, about 30 seconds. Add the chicken pieces and stir to coat. Cover, and cook over medium to medium-high heat, stirring occasionally, for about 1 hour, or until the chicken is very tender and falls off the bone. Do not add water, and be careful not to burn the chicken or the sauce as this will ruin the dish.', 'Transfer the cooked chicken to a plate, and reduce the sauce in the pot until most of the liquids have evaporated and the onions form a mass in the oil. Stir occasionally, and adjust the heat as necessary to prevent burning. Remove and discard the cinnamon sticks.', 'While the sauce is reducing and the chicken is still warm, pick the meat off the bones, breaking it into bite-size pieces. Place in a bowl and stir in several spoonfuls of the onion mixture; cover the meat and set aside.'], 'Cook the Chicken': ['Cut the chicken into pieces, discarding the skin. Add the butter and oil to a largeDutch ovenor other heavy duty pot and heat on medium until the butter melts. Add the onion, and cook, stirring occasionally, until translucent, about 2 minutes. Add the spices and cook, stirring constantly, until fragrant, about 30 seconds. Add the chicken pieces and stir to coat. Cover, and cook over medium to medium-high heat, stirring occasionally, for about 1 hour, or until the chicken is very tender and falls off the bone. Do not add water, and be careful not to burn the chicken or the sauce as this will ruin the dish.', 'Transfer the cooked chicken to a plate, and reduce the sauce in the pot until most of the liquids have evaporated and the onions form a mass in the oil. Stir occasionally, and adjust the heat as necessary to prevent burning. Remove and discard the cinnamon sticks.', 'While the sauce is reducing and the chicken is still warm, pick the meat off the bones, breaking it into bite-size pieces. Place in a bowl and stir in several spoonfuls of the onion mixture; cover the meat and set aside.'], 'Cook the Egg Stuffing': ['Transfer the remaining reduced onions and oil to a large non-stick skillet. Add the cilantro, and simmer for 1 to 2 minutes.', 'Add the beaten eggs, and cook as you would an omelet or scrambled eggs. Be patient, as it will take up to 10 minutes for the eggs to set. Some oil separating from the eggs is okay. Set the egg stuffing aside.'], 'Make the Almond Topping': ["Heat the vegetable oil in a skillet over medium heat until the oil shimmers. Test the oil by dropping in an almond. If tiny bubbles rapidly rise around the almond within a few seconds, the oil is ready. If the oil boils and splatters immediately, it's too hot.", "Fry the almonds in batches, stirring constantly, until light golden brown. As soon as the almonds are richly colored, transfer them to a tray lined with paper towels to drain and cool. Fried almonds will continue to darken a bit after frying, so be careful not to burn them while they're in the oil.", 'When the almonds have cooled completely, pulse them in afood processoruntil finely ground. Put them in a mixing bowl, and with your hands work in the powdered sugar, orange flower water,\xa0and softened butter. Set aside.'], 'Assemble the Bastilla': ["Generously oil a 14-inch\xa0or larger round pan. If you don't have a round pan, work on an oiled flat baking sheet or large plate, and shape a circular pie as best you can.", 'Brush melted butter on each sheet of warqa or phyllo dough as you work. If using phyllo, take care to keep it covered with plastic since it dries out very quickly.', 'Using your pan as a guide, overlap 3 or 4 single layers of warqa (shiny side down)—or double layers of phyllo dough—in a circular fashion, so that the inner halves of the pastry dough overlap in the center, and the excess dough drapes over the edges of the pan. Butter each layer of dough.', 'Place one buttered 12-inch\xa0circle of warqa, or two 12-inch buttered circles of phyllo, in the center of the pan. This forms the bottom of the pie.', 'Cover the 12-inch\xa0circle with the chicken filling, and distribute the egg stuffing over the chicken.', 'Top the egg stuffing with another buttered 12-inch\xa0circle of warqa (shiny side up), or two 12-inch buttered circles of phyllo. Spread the almond topping over this layer of dough.', 'Fold the excess dough up and over the almonds to enclose the pie. Flatten and smooth any bulky areas.', 'Brush butter on the folded edges of dough, and top with 3 more overlapping layers of warqa (shiny side up) or phyllo, brushing butter on each layer. Fold down the edges of dough and carefully tuck them underneath the pie, molding and shaping the bastilla as you go.', 'Use your hands to spread the egg yolk over the top and sides of the pie. Lightly oil the bastilla in the same manner.', 'The bastilla is now ready for baking, or it can be covered in plastic and stored in the refrigerator for up to 1 day, or in the freezer for up to 2\xa0months.'], 'Bake the Bastilla': ['Position a rack in the center of the oven and preheat to 350 F (180 C). Oil a flat baking sheet.', 'Place the bastilla on oiled baking sheet in the middle of the oven, and bake for 30 to 40 minutes, or until deep golden brown. Note that a bastilla placed in the oven directly from the freezer will take up to 1 hour to bake.'], 'Garnish and Serve': ['Generously coat the bastilla with sifted powdered sugar. Sift the cinnamon on top of the sugar, or use the cinnamon to decorate the top of the pie.', 'Serve immediately.']}
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Recipe Name : Moroccan Harira Soup
Description : Harira is a classic Moroccan comfort soup made with tomatoes, lentils, chickpeas, fresh herbs, dried spices, and meat, making it a filling and satisfying dish. Although served year-round, it is particularly popular for breaking the fast during Ramadan. It can be offered as an appetizer or main, depending on the serving size, and is usually served with lemon slices (or lemon juice), crusty bread, figs, and a honey-rosewater flavored pastry called chebakia.The Spruce Eats / Bahareh NiatiThere are many variations of harira, and recipes are often passed down from generation to generation. Some versions feature broken pieces of vermicelli and smen—a preserved butter with a Parmesan-like taste. Harira is typically made with chicken, lamb, or beef, but some variations of this recipe skip the meat to be vegetarian and vegan. Make it gluten-free by replacing the vermicelli with rice noodles and skipping the flour.For this recipe, we use a pressure cooker for a shorter cooking time; to adapt for simmering on the stove, follow the directions for the traditional stockpot method. To make it easier, soak the chickpeas and lentils overnight.Here are some helpful tips to reduce the prep time:Process the cilantro, parsley, and celery in a food processor or blender. Add the peeled and seeded tomatoes and blend until well pureed. Add the onion and process until the onion is reduced to small pieces. Add to the browned meat.If you plan to cook harira frequently, it’s helpful to prep large amounts of key ingredients in advance, like soaking, peeling, and then freezing chickpeas, or chopping an ample supply of parsley, cilantro, and celery, freezing them together in batch-sized amounts. Additionally, peeling, seeding, and stewing tomatoes for freezing can reduce prep time.
Ingredients : ['3 tablespoons vegetable oil', '1/2 pound lamb, beef, or chicken, cut into 1/2-inch pieces', '6 large tomatoes, peeled, seeded, and pureed', '1 large onion, grated', '1 stalk celery with leaves, finely chopped', '3/4 cup dried chickpeas, soaked overnight and peeled', '1/4 cup finely chopped fresh parsley leaves', '1/4 cup finely chopped fresh cilantro leaves', '1 tablespoon salt', '1 tablespoon ground ginger', '1 tablespoon smen, optional', '1 1/2 teaspoons freshly ground black pepper', '1 teaspoon ground cinnamon', '1/2 teaspoon ground turmeric, or 1/4\xa0teaspoon yellow food coloring', '11 cups water, divided', '3 tablespoons dried lentils, soaked overnight', '3 tablespoons tomato paste, mixed into 1 cup water', '2 tablespoons raw rice, or 2 tablespoons broken vermicelli']
Total time for preparation : 2 hrs 10 mins
Steps for preparation : {'Steps to Make It': ['Gather the ingredients.The Spruce Eats / Bahareh Niati', 'Heat3 tablespoons vegetable oilin a 6-quart\xa0or larger pressure cooker on medium-high. Add1/2 pound lamb, beef, or chicken meat (cut into 1/2-inch pieces). Cook for a few minutes, stirring to brown all sides.The Spruce Eats / Bahareh Niati'], 'Brown the Meat': ['Gather the ingredients.The Spruce Eats / Bahareh Niati', 'Heat3 tablespoons vegetable oilin a 6-quart\xa0or larger pressure cooker on medium-high. Add1/2 pound lamb, beef, or chicken meat (cut into 1/2-inch pieces). Cook for a few minutes, stirring to brown all sides.The Spruce Eats / Bahareh Niati'], 'Make the Stock': ['Add6 large tomatoes (pureed),1 large onion (grated),1 stalk celery with leaves (finely chopped),3/4 cup dried chickpeas,1/4 cup finely chopped parsley leaves,1/4 cupfinely chopped cilantro leaves,1 tablespoon salt,1 tablespoon ground ginger,1 tablespoonsmen, if using,1 1/2 teaspoon freshly ground black pepper,1 teaspoon ground cinnamon, and1/2 teaspoon ground turmeric. Stir and add3 cups of water. Cover tightly and heat over high heat until pressure is achieved. Reduce the heat to medium and cook for 20 to 30 minutes. Remove from the heat and release the pressure.The Spruce Eats / Bahareh Niati'], 'Make the Soup': ["Add3 tablespoons dried lentils,3 tablespoons tomato paste mixed into 1 cup water, and theremaining 8 cups of water. If at any point there's an oily surface forming on top of the soup, skim it off and discard it. This can happen because of the meat's fat, if left on.The Spruce Eats / Bahareh Niati", "Have2 tablespoons raw riceorbroken vermicelliat hand, if using, but don't add yet.The Spruce Eats / Bahareh Niati", 'Cover the pot and heat the soup over high heat until pressure is achieved. Reduce the heat to medium and continue cooking.If adding rice, cook the soup on pressure for 30 minutes. Release the pressure and add the rice. Cover and cook with pressure for an additional 15 minutes. Taste for seasoning andadd salt and pepper if desired.If using vermicelli, cook the soup on pressure for 45 minutes. Release the pressure, and add the vermicelli. Simmer the soup, uncovered, for 5 to 10 minutes or until the vermicelli is plump and cooked. Taste for seasoning andadd more salt and pepper if desired.The Spruce Eats / Bahareh Niati'], 'Make Soup Thickener': ['Gather the ingredients.The Spruce Eats / Bahareh Niati', 'While the soup is cooking, make a soup thickener by mixing together1 cup flourand2 cups water. Mix well, but if the mixture is not smooth, pass it through a sieve to remove lumps.The Spruce Eats / Bahareh Niati'], 'Finish the Soup': ['Bring the soup to a full simmer. Slowly, and in a thin stream, pour in 1/4 of the flour mixture. Stir constantly and keep the soup simmering so the flour doesn’t stick to the bottom or cooks up in lumps.The Spruce Eats / Bahareh Niati', "Add another 1/4 of the flour thickener. You will notice the soup beginning to thicken when you've used approximately half the flour mixture. The thickness of harira is up to you.The Spruce Eats / Bahareh Niati", 'Simmer the thickened soup, stirring occasionally, for 5 to 10 minutes to cook off the taste of the flour. Remove the soup from the heat, serve, andgarnish with chopped parsley.The Spruce Eats / Bahareh Niati']}
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{'Steps to Make It': ['Gather the ingredients.The Spruce Eats / Bahareh Niati', 'Heat3 tablespoons vegetable oilin a 6-quart\xa0or larger pressure cooker on medium-high. Add1/2 pound lamb, beef, or chicken meat (cut into 1/2-inch pieces). Cook for a few minutes, stirring to brown all sides.The Spruce Eats / Bahareh Niati'], 'Brown the Meat': ['Gather the ingredients.The Spruce Eats / Bahareh Niati', 'Heat3 tablespoons vegetable oilin a 6-quart\xa0or larger pressure cooker on medium-high. Add1/2 pound lamb, beef, or chicken meat (cut into 1/2-inch pieces). Cook for a few minutes, stirring to brown all sides.The Spruce Eats / Bahareh Niati'], 'Make the Stock': ['Add6 large tomatoes (pureed),1 large onion (grated),1 stalk celery with leaves (finely chopped),3/4 cup dried chickpeas,1/4 cup finely chopped parsley leaves,1/4 cupfinely chopped cilantro leaves,1 tablespoon salt,1 tablespoon ground ginger,1 tablespoonsmen, if using,1 1/2 teaspoon freshly ground black pepper,1 teaspoon ground cinnamon, and1/2 teaspoon ground turmeric. Stir and add3 cups of water. Cover tightly and heat over high heat until pressure is achieved. Reduce the heat to medium and cook for 20 to 30 minutes. Remove from the heat and release the pressure.The Spruce Eats / Bahareh Niati'], 'Make the Soup': ["Add3 tablespoons dried lentils,3 tablespoons tomato paste mixed into 1 cup water, and theremaining 8 cups of water. If at any point there's an oily surface forming on top of the soup, skim it off and discard it. This can happen because of the meat's fat, if left on.The Spruce Eats / Bahareh Niati", "Have2 tablespoons raw riceorbroken vermicelliat hand, if using, but don't add yet.The Spruce Eats / Bahareh Niati", 'Cover the pot and heat the soup over high heat until pressure is achieved. Reduce the heat to medium and continue cooking.If adding rice, cook the soup on pressure for 30 minutes. Release the pressure and add the rice. Cover and cook with pressure for an additional 15 minutes. Taste for seasoning andadd salt and pepper if desired.If using vermicelli, cook the soup on pressure for 45 minutes. Release the pressure, and add the vermicelli. Simmer the soup, uncovered, for 5 to 10 minutes or until the vermicelli is plump and cooked. Taste for seasoning andadd more salt and pepper if desired.The Spruce Eats / Bahareh Niati'], 'Make Soup Thickener': ['Gather the ingredients.The Spruce Eats / Bahareh Niati', 'While the soup is cooking, make a soup thickener by mixing together1 cup flourand2 cups water. Mix well, but if the mixture is not smooth, pass it through a sieve to remove lumps.The Spruce Eats / Bahareh Niati'], 'Finish the Soup': ['Bring the soup to a full simmer. Slowly, and in a thin stream, pour in 1/4 of the flour mixture. Stir constantly and keep the soup simmering so the flour doesn’t stick to the bottom or cooks up in lumps.The Spruce Eats / Bahareh Niati', "Add another 1/4 of the flour thickener. You will notice the soup beginning to thicken when you've used approximately half the flour mixture. The thickness of harira is up to you.The Spruce Eats / Bahareh Niati", 'Simmer the thickened soup, stirring occasionally, for 5 to 10 minutes to cook off the taste of the flour. Remove the soup from the heat, serve, andgarnish with chopped parsley.The Spruce Eats / Bahareh Niati']}
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Recipe Name : Moroccan Chickpeas Stew Recipe
Description : The is a delicious curry made from chickpeas which is cooked in an onion tomato base with simple spices. The addition of dried apricots and roasted almonds adds great flavour to this simple protein packed chickpeas stew made Moroccan style . Chickpeas make for a very nutritious and healthy diet. It reduces cholesterol, prevents constipation and helps prevent digestive disorders. Chickpeas are rich in potassium, phosphorus, magnesium and calcium. It also has impressive amounts of iron, sodium, selenium and small amounts of copper, zinc and manganese. Serve along with for a simple lunch meal.
Ingredients : Kabuli Chana (White Chickpeas)|Extra Virgin Olive Oil|Cinnamon Stick (Dalchini)|Garlic|Onions|Salt|Whole Black Pepper Corns|Turmeric powder (Haldi)|Paprika powder|Cumin powder (Jeera)|Tomato|Apricots|Lemon juice|Mint Leaves (Pudina)|Coriander (Dhania) Leaves|Whole Almonds (Badam)
Steps for preparation : To begin making the Moroccan Chickpeas Stew Recipe, soak the chickpeas overnight or for at least 8 hours.|Once soaked, add the chickpeas to the pressure cooker along with a little salt and enough water such that it is at least 2 inches above the level of chickpeas. Pressure cook for 4 to 5 whistles and turn the heat to low and simmer for 25-30 minutes and turn off the heat. |Allow the pressure to release naturally and keep the cooked chickpeas aside.|Heat olive oil in a heavy bottomed pan over medium heat; add the cinnamon stick, chopped garlic and onions. |Saute for a minute or two, until the onions soften and their aroma wafts in the air. |Stir in the salt, turmeric, paprika, cumin powder, garam masala powder and give it a quick stir. |Once the spices are mixed in well, add the chopped apricots, tomato puree and chopped tomatoes. |Stir well, cover and cook for about 2 minutes until the tomatoes become mushy. When the tomatoes begin to turn mushy, stir in the cooked chickpeas. |Check salt and seasonings and adjust according to taste and bring the Chickpea stew to a brisk boil for about 10 minutes until the Moroccan chickpea stew absorbs all the flavours.|Add additional water if the Moroccan Chickpea Stew becomes too thick. Check the salt and adjust to suit your taste.|Turn off the heat, stir in the lemon juice, mint and coriander leaves. Garnish the Moroccan Chickpea Stew with chopped toasted almonds and serve. |Serve Moroccan Chickpeas Stew Recipe along with | for a simple lunch meal.
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To begin making the Moroccan Chickpeas Stew Recipe, soak the chickpeas overnight or for at least 8 hours.|Once soaked, add the chickpeas to the pressure cooker along with a little salt and enough water such that it is at least 2 inches above the level of chickpeas. Pressure cook for 4 to 5 whistles and turn the heat to low and simmer for 25-30 minutes and turn off the heat. |Allow the pressure to release naturally and keep the cooked chickpeas aside.|Heat olive oil in a heavy bottomed pan over medium heat; add the cinnamon stick, chopped garlic and onions. |Saute for a minute or two, until the onions soften and their aroma wafts in the air. |Stir in the salt, turmeric, paprika, cumin powder, garam masala powder and give it a quick stir. |Once the spices are mixed in well, add the chopped apricots, tomato puree and chopped tomatoes. |Stir well, cover and cook for about 2 minutes until the tomatoes become mushy. When the tomatoes begin to turn mushy, stir in the cooked chickpeas. |Check salt and seasonings and adjust according to taste and bring the Chickpea stew to a brisk boil for about 10 minutes until the Moroccan chickpea stew absorbs all the flavours.|Add additional water if the Moroccan Chickpea Stew becomes too thick. Check the salt and adjust to suit your taste.|Turn off the heat, stir in the lemon juice, mint and coriander leaves. Garnish the Moroccan Chickpea Stew with chopped toasted almonds and serve. |Serve Moroccan Chickpeas Stew Recipe along with | for a simple lunch meal.
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Recipe Name : Moroccan Harira Recipe (Thick Soup With Chickpeas & Masoor Dal)
Description : Moroccan Harira Recipe (Thick Soup With Chickpeas & Masoor Dal) is a heart-warming soup that soothes the soul is always welcome irrespective of what weather it is outside. Moroccan cuisine has resemblance to Indian cuisine in a few ways. The spices used in Moroccan cuisines are so familiar to Indians spices. Harira is a traditional Moroccan soup dish. It’s a thick soup made from chickpeas and lentils with a whole lot of flavorful spices added. With lentils, vegetables all in one dish, this soup is a full meal in itself. For all the meat lovers, you can add lamb to the soup and make a rich filling Moroccan Harira Recipe (Thick Soup With Chickpeas & Masoor Dal) for dinner along with a . Here are a few more Moroccan recipes to try
Ingredients : Kabuli Chana (White Chickpeas)|Masoor Dal (Whole)|Carrot (Gajjar)|Onion|Coriander (Dhania) Leaves|Garlic|Salt|Black pepper powder|Cumin powder (Jeera)|Coriander Powder (Dhania)|Turmeric powder (Haldi)|Cinnamon Powder (Dalchini)|Paprika powder|Mint Leaves (Pudina)|Extra Virgin Olive Oil|Coriander (Dhania) Leaves|Parsley leaves
Steps for preparation : To begin making Moroccan Harira Recipe (Thick Soup With Chickpeas & Masoor Dal), cook chickpeas and red lentils separately until it turns soft but remains whole. Do not overcook and mash it.|In a large pan heat olive oil. Add garlic and saute until raw smell is gone. Add onions saute until translucent. Add carrots and celery, cook for 4 to 5 minutes.|Add all the spice powder and give it a good mix. Add vegetable stock and bring it to boil.|Add cooked chickpeas and lentils, mix well. Add salt and pepper powder , mix cook for further 10-15 minutes.|Once soup reaches its correct consistency, turn off the heat. Add fresh coriander leaves.|Pour the soup into serving bowls. Garnish with some more fresh coriander and parsley. If you prefer swirl little beaten yogurt on top.|Also for that extra crunch you can deep fry some spaghetti and serve it on top of the soup before serving.You can also squeeze some lime juice for that extra zing on Moroccan Harira Recipe (Thick Soup With Chickpeas & Masoor Dal). Serve with |.
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To begin making Moroccan Harira Recipe (Thick Soup With Chickpeas & Masoor Dal), cook chickpeas and red lentils separately until it turns soft but remains whole. Do not overcook and mash it.|In a large pan heat olive oil. Add garlic and saute until raw smell is gone. Add onions saute until translucent. Add carrots and celery, cook for 4 to 5 minutes.|Add all the spice powder and give it a good mix. Add vegetable stock and bring it to boil.|Add cooked chickpeas and lentils, mix well. Add salt and pepper powder , mix cook for further 10-15 minutes.|Once soup reaches its correct consistency, turn off the heat. Add fresh coriander leaves.|Pour the soup into serving bowls. Garnish with some more fresh coriander and parsley. If you prefer swirl little beaten yogurt on top.|Also for that extra crunch you can deep fry some spaghetti and serve it on top of the soup before serving.You can also squeeze some lime juice for that extra zing on Moroccan Harira Recipe (Thick Soup With Chickpeas & Masoor Dal). Serve with |.
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Recipe Name : Vegetable Tagine Recipe
Description : Tagine is a food culture of the Moroccan and Algerian countries. Tagine is a shallow earthen pot which has a tall lid and food cooked in tagine tastes amazing. Dishes made of tagine are usually slow cooked mostly on fire or grill, these days the tagine is cooked in oven too. Vegetable Tagine a mix of root vegetables cooked slowly in a tagine along with spices. Usually there is at least one dry fruit added to a tagine dish. Moroccan dish is not complete without dry fruits like dates, apricots, prunes, etc. In this vegetable tagine, I have added prunes. The special spice mix that goes into this tagine called chermoula paste is the most important ingredient to this dish. The amazing combinations of spice, sweet and sour makes this tagine a perfect dish. Serve Vegetable Tagine on its own for a weekend dinner with a glass of chilled wine. If you like this recipe, you can also try one pot dish recipe such as
Ingredients : Carrots (Gajjar)|Potatoes (Aloo)|Parsnip|Leek|Red onion|Extra Virgin Olive Oil|Salt|Prunes|Mint Leaves (Pudina)|Onions|Garlic|Ginger|Honey|Cumin powder (Jeera)|Paprika powder|Kashmiri Red Chilli Powder|Turmeric powder (Haldi)|Lemon juice|Extra Virgin Olive Oil|Coriander (Dhania) Leaves
Steps for preparation : To begin making the Vegetable Tagine recipe, we will first get started with the chermoula paste.|To make the chermoula paste add all the ingredients mentions in the list into a blender and blend into smooth paste. Keep aside. |Heat oven to 150 degree centigrade. Grease a baking casserole with olive oil. Chop all vegetables roughly into chunks. |Pour the remaining olive oil over the vegetables along with salt and mix well. Transfer the vegetables onto the casserole and place it in the over for about 7 to 10 minutes or until the vegetables or browned. |Add the chermoula paste mix well. Add prunes and water, mix and place it back into the oven. Cook for about 45 to 55 minutes until all vegetables and spics comes together. |Once done and the desired consistency is reached, remove from oven. Sprinkle mint leaves and serve it with couscous.|Serve Vegetable Tagine on its own for a weekend dinner with a glass of chilled wine.
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To begin making the Vegetable Tagine recipe, we will first get started with the chermoula paste.|To make the chermoula paste add all the ingredients mentions in the list into a blender and blend into smooth paste. Keep aside. |Heat oven to 150 degree centigrade. Grease a baking casserole with olive oil. Chop all vegetables roughly into chunks. |Pour the remaining olive oil over the vegetables along with salt and mix well. Transfer the vegetables onto the casserole and place it in the over for about 7 to 10 minutes or until the vegetables or browned. |Add the chermoula paste mix well. Add prunes and water, mix and place it back into the oven. Cook for about 45 to 55 minutes until all vegetables and spics comes together. |Once done and the desired consistency is reached, remove from oven. Sprinkle mint leaves and serve it with couscous.|Serve Vegetable Tagine on its own for a weekend dinner with a glass of chilled wine.
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Recipe Name : Shakshuka With Spinach & Feta Cheese Recipe
Description : The is a wholesome North African Skillet dish, that is made with eggs in a spicy tomato sauce. The great thing about Shakshuka is the form of the eggs and what goes in as a base can be experimented to taste. This is a simple-go-to meal that works for breakfast along with a toast, a quick lunch or even a simple midweek dinner. Serve the Other recipes that you can try are:
Ingredients : Extra Virgin Olive Oil|Onion|Red Bell pepper (Capsicum)|Garlic|Pickled Jalapenos|Spinach|Tomatoes|Bay leaf (tej patta)|Cumin powder (Jeera)|Red Chilli powder|Salt and Pepper|Sugar|Feta Cheese|Whole Eggs|Coriander (Dhania) Leaves
Steps for preparation : To begin making the Shakshuka With Spinach & Feta Cheese Recipe we first have to get all the set of ingredients ready. Have the tomato puree ready and some tomatoes, blanched and chopped roughly.|Preheat the oven to 180 C.|Heat oil in a |. Add the onions, garlic, chopped red bell peppers and sauté over medium heat until soft and tender. Add in the jalapenos and spinach and cook for another couple of minutes until the spinach wilts down.|Finally stir in the tomato puree, along with the chopped tomatoes, bay leaf, salt, sugar, red chilli, paprika, cumin powder and cook them all together for another 5 to 10 minutes until the spicy tomato sauce has slightly thickened.|At this stage, stir in the feta cheese, check the salt and spices and adjust to suit your taste. Remember feta already has a lot of salt in it.|Finally, crack the eggs into the tomato mixture and space them out evenly. Place the Shakshuka into the oven and bake until the eggs are just about set and cooked from the top. This would take about 5 to 7 minutes. |Once done, remove from the oven, sprinkle the chopped coriander leaves on the top and serve it along with a hot sauce.|Serve the Shakshuka With Spinach And Feta Cheese along with whole grains like couscous or a steamed millet, and a side of | to make it a complete meal by itself.
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To begin making the Shakshuka With Spinach & Feta Cheese Recipe we first have to get all the set of ingredients ready. Have the tomato puree ready and some tomatoes, blanched and chopped roughly.|Preheat the oven to 180 C.|Heat oil in a |. Add the onions, garlic, chopped red bell peppers and sauté over medium heat until soft and tender. Add in the jalapenos and spinach and cook for another couple of minutes until the spinach wilts down.|Finally stir in the tomato puree, along with the chopped tomatoes, bay leaf, salt, sugar, red chilli, paprika, cumin powder and cook them all together for another 5 to 10 minutes until the spicy tomato sauce has slightly thickened.|At this stage, stir in the feta cheese, check the salt and spices and adjust to suit your taste. Remember feta already has a lot of salt in it.|Finally, crack the eggs into the tomato mixture and space them out evenly. Place the Shakshuka into the oven and bake until the eggs are just about set and cooked from the top. This would take about 5 to 7 minutes. |Once done, remove from the oven, sprinkle the chopped coriander leaves on the top and serve it along with a hot sauce.|Serve the Shakshuka With Spinach And Feta Cheese along with whole grains like couscous or a steamed millet, and a side of | to make it a complete meal by itself.
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Recipe Name : Spicy Moroccan Rice With Chicken Recipe
Description : Moroccan Rice with Chicken is a spicy, sumptuous one pot meal with an eclectic mix of spices. Moroccan food emphasizes on fresh ingredients and aromatic spice blends. The slow cooking method infuses the rich flavour of the spices into the rice. Juicy chicken thighs are marinated in Moroccan Spice blend and is then cooked along with rice retaining its aroma and essence. Replace water with chicken broth for added flavor. Serve Spicy Moroccan Rice With Chicken Recipe as a one pot dinner with and a as dessert. If you like this recipe, here are a few more Moroccan recipes to try
Ingredients : Chicken|Onion|Rice|Chicken stock|Kabuli Chana (White Chickpeas)|Parsley leaves|Cumin seeds (Jeera)|Dry ginger powder|Salt|Black pepper powder|Cinnamon Stick (Dalchini)|Coriander (Dhania) Seeds|Red Chilli powder|Cloves (Laung)
Steps for preparation : To prepare Spicy Moroccan Rice With Chicken Recipe, we will first make the spice mix. |In a mixer jar, combine the cumin, ground ginger, salt, black pepper, cinnamon stick, coriander seeds, red chilli powder, ground allspice, ground cloves and grind to a fine powder to make the Moroccan Spice Blend.|Mix the chicken pieces with about 2-3 tablespoons of Moroccan spice blend and a little water and keep aside for 30 minutes.|Heat butter in pressure cookeron medium heat and add sliced onion. Saute until soft and transparent.|Add the marinated chicken pieces. Saute and cook for about five minutes in medium heat.|Take the uncooked rice and add to the chicken mix. Toss for a couple of minutes and add chicken broth and chickpeas.|Pressure cook until one whistle and allow the pressure to release naturally.|Serve Spicy Moroccan Rice With Chicken Recipe as a one pot dinner with | and a | as dessert.
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To prepare Spicy Moroccan Rice With Chicken Recipe, we will first make the spice mix. |In a mixer jar, combine the cumin, ground ginger, salt, black pepper, cinnamon stick, coriander seeds, red chilli powder, ground allspice, ground cloves and grind to a fine powder to make the Moroccan Spice Blend.|Mix the chicken pieces with about 2-3 tablespoons of Moroccan spice blend and a little water and keep aside for 30 minutes.|Heat butter in pressure cookeron medium heat and add sliced onion. Saute until soft and transparent.|Add the marinated chicken pieces. Saute and cook for about five minutes in medium heat.|Take the uncooked rice and add to the chicken mix. Toss for a couple of minutes and add chicken broth and chickpeas.|Pressure cook until one whistle and allow the pressure to release naturally.|Serve Spicy Moroccan Rice With Chicken Recipe as a one pot dinner with | and a | as dessert.
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Recipe Name : Moroccan Chicken Stew Recipe With Sauteed Zucchini & Onion Dressing
Description : Moroccan Chicken Stew Recipe With Sauteed Zucchini & Onion Dressing is a one pot recipe that is served with steamed rice. Roasted brown chicken, characterised by inclusion of chickpeas and loads of paprika and other spices leave a lingering taste on the tastebuds. Serve Moroccan Chicken Stew Recipe With Sauteed Zucchini & Onion Dressing on a bed of like it is served traditionally in Africa. Here are more exotic recipes that you can also try
Ingredients : Boneless chicken|Salt|Onion|Garlic|Carrots (Gajjar)|Celery|Ginger|Paprika powder|Cumin powder (Jeera)|Dried oregano|Cayenne Pepper|Turmeric powder (Haldi)|Water|Tomato|Kabuli Chana (White Chickpeas)|Green zucchini|Lemon juice|Green zucchini|Onion|Strawberries
Steps for preparation : To prepare Moroccan Chicken Stew Recipe With Sauteed Zucchini & Onion Dressing, get prep with all the ingredients first.|Season chicken with salt and brown in oil in a large sauce pan over medium heat until almost cooked through. Remove chicken from pan and keep aside.|Meanwhile pressure cook chickpeas till cooked and soft, for about 5-6 whistles.|Saute onion, garlic, carrots and celery in same pan.|When it is cooked, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric.|Stir fry for about 1 minute; then add water and crushed tomatoes.|Return chicken to pan, reduce heat to low and simmer for about 10 mins.|Add chickpeas and zucchini to pan and bring to boil once again.|Cover pan and cook for about 15 mins or until zucchini is cooked through and tender. |Saute a few zucchini and onion slices in a separate kadai and keep aside.|Serve Moroccan Chicken Stew Recipe With Sauteed Zucchini & Onion Dressing on a bed of | like it is served traditionally in Africa.
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To prepare Moroccan Chicken Stew Recipe With Sauteed Zucchini & Onion Dressing, get prep with all the ingredients first.|Season chicken with salt and brown in oil in a large sauce pan over medium heat until almost cooked through. Remove chicken from pan and keep aside.|Meanwhile pressure cook chickpeas till cooked and soft, for about 5-6 whistles.|Saute onion, garlic, carrots and celery in same pan.|When it is cooked, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric.|Stir fry for about 1 minute; then add water and crushed tomatoes.|Return chicken to pan, reduce heat to low and simmer for about 10 mins.|Add chickpeas and zucchini to pan and bring to boil once again.|Cover pan and cook for about 15 mins or until zucchini is cooked through and tender. |Saute a few zucchini and onion slices in a separate kadai and keep aside.|Serve Moroccan Chicken Stew Recipe With Sauteed Zucchini & Onion Dressing on a bed of | like it is served traditionally in Africa.
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Recipe Name : Moroccan Roast Chicken with Apricots Recipe
Description : The secret to making tender roast chicken is the spice blend that goes in marinating the chicken along with basting the chicken at regular intervals while baking to keep it moist. This Moroccan spiced roast chicken is a mixture of spice, sweet and sour taste all together at the same time. To speed the roasting time, you can use spatchcock cut chicken(whole chicken cut into a butterfly shape which makes it rest flat on the surface. Moroccan spices is one of the most delicious spices and the chicken roasted with Moroccan spice tastes delicious. Harissa is one of the most important sauce to be used. The mixture of spice powder along with harissa gives a unique and bold flavour to the chicken. When you have guests home, Moroccan roast chicken is something that you can try to impress your guests. Serve Moroccan Roast Chicken with Apricots along with for a weekday night dinner. If you like this recipe, you can also try other Moroccan recipes such as
Ingredients : Chicken|Butter (Unsalted)|Extra Virgin Olive Oil|Cinnamon Powder (Dalchini)|Coriander Powder (Dhania)|Cumin powder (Jeera)|Paprika powder|Red Chilli powder|Sumac|Salt|Black pepper powder|Mixed vegetables|Apricots|Honey
Steps for preparation : To begin making the Moroccan Roast Chicken with Apricots recipe, first tie the legs of the chicken together with wax free thread. Place the chicken on baking tray with breast side up. Pat dry the chicken. |In a bowl add olive oil, cinnamon powder, coriander powder, cumin powder, paprika powder, red chilli powder, sumac, harissa paste, salt, pepper apricots, honey, whisk together. Rub this spice mix all over the chicken, under the breast, behind on it back evenly. |Into the same bowl you mixed the spices, add all the vegetables. Add a few drops of olive oil, toss it together and place these vegetables some inside the chicken and some on the outside next to chicken.|Preheat oven to 180 degree centigrade. Roast the chicken in oven for about 30 minutes. In between keep brushing melted butter over the chicken, also bast the chicken (the juices and olive oil that flows down into the baking tray pour it back over the chicken).| Do this atleast 3 to 4 times in between the roasting time. Using tongs turn the chicken breast side facing down and roast for about 15 minutes. Remember to brush butter and bast the chicken at regular intervals. We want to see the skin turn brown. |In a bowl add honey and apricots, coat the apricots well in honey. Next turn back the chicken with breast side facing up using tongs. Pour few tablespoon water and place the honey coated apricots over and inside the chicken. |Roast for another 15 minutes. We know the chicken is roasted well when the thermometer inserted into the chicken thighs reads about 180 degree centigrade. |Remove from oven and cut the chicken into pieces and serve hot.|Serve Moroccan Roast Chicken with Apricots along with | for a weekday night dinner.
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To begin making the Moroccan Roast Chicken with Apricots recipe, first tie the legs of the chicken together with wax free thread. Place the chicken on baking tray with breast side up. Pat dry the chicken. |In a bowl add olive oil, cinnamon powder, coriander powder, cumin powder, paprika powder, red chilli powder, sumac, harissa paste, salt, pepper apricots, honey, whisk together. Rub this spice mix all over the chicken, under the breast, behind on it back evenly. |Into the same bowl you mixed the spices, add all the vegetables. Add a few drops of olive oil, toss it together and place these vegetables some inside the chicken and some on the outside next to chicken.|Preheat oven to 180 degree centigrade. Roast the chicken in oven for about 30 minutes. In between keep brushing melted butter over the chicken, also bast the chicken (the juices and olive oil that flows down into the baking tray pour it back over the chicken).| Do this atleast 3 to 4 times in between the roasting time. Using tongs turn the chicken breast side facing down and roast for about 15 minutes. Remember to brush butter and bast the chicken at regular intervals. We want to see the skin turn brown. |In a bowl add honey and apricots, coat the apricots well in honey. Next turn back the chicken with breast side facing up using tongs. Pour few tablespoon water and place the honey coated apricots over and inside the chicken. |Roast for another 15 minutes. We know the chicken is roasted well when the thermometer inserted into the chicken thighs reads about 180 degree centigrade. |Remove from oven and cut the chicken into pieces and serve hot.|Serve Moroccan Roast Chicken with Apricots along with | for a weekday night dinner.
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Recipe Name : Moroccan Chicken Burgers With Feta And Carrot Recipe
Description : Moroccan Chicken Burgers With Feta And Carrot Recipe is a burger made differently. Grilled chicken patty stuffed inside small pita bread which is slathered with little hung curd along with carrot slaw and feta cheese is one of the best burgers. Instead of regular burger buns, Moroccan use their traditional buns – pita bread to make this delicious burgers. The combination of Moroccan style carrot slaw and crumbled feta cheese is heavenly. Try it and you will know it. Serve Moroccan Chicken Burgers With Feta And Carrot along with followed by a dessert of . If you like this recipe, you can also try other Pita bread recipes such as
Ingredients : Chicken|Onion|Mint Leaves (Pudina)|Ginger|Paprika powder|Cumin powder (Jeera)|Garlic|Salt|Black pepper powder|Lemon juice|Oil|Mini Pita Breads|Iceberg lettuce|Hung Curd (Greek Yogurt)|Feta Cheese|Carrots (Gajjar)|Lemon juice|Black pepper powder|Salt|Extra Virgin Olive Oil
Steps for preparation : To begin making the Moroccan Chicken Burgers With Feta And Carrot recipe, into the minced chicken in a mixing bowl, add finely chopped onions, mint leaves, grated ginger, minced garlic, paprika, cumin powder, pepper powder, salt, harissa and lime juice. |Mix well until combined. Divide into 4 equal portions. Shape into 1 inch thick patty. Keep aside.|Heat up your grill on medium flame. Brush oil over the grill and place the chicken patty over the hot grill. Cook for 3 to 4 minutes on one side and then flip to cook on other side. |Make sure chicken is cooked through and browned well. Remove the patty from grill.|For carrot slaw, cut carrots into thin strips. Add olive oil, pepper powder, salt and lime juice. Mix well.|Lightly grill the pita bread. Cut the pita bread in the middle from one end and leave the other ends intact. Smear hung curd inside the pita bread. Place few lettuce leaves and the chicken patty. Spoon some carrot slaw other the grilled chicken patty and crumble some feta cheese. Serve.|Serve Moroccan Chicken Burgers With Feta And Carrot along with | followed by a dessert of |.
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To begin making the Moroccan Chicken Burgers With Feta And Carrot recipe, into the minced chicken in a mixing bowl, add finely chopped onions, mint leaves, grated ginger, minced garlic, paprika, cumin powder, pepper powder, salt, harissa and lime juice. |Mix well until combined. Divide into 4 equal portions. Shape into 1 inch thick patty. Keep aside.|Heat up your grill on medium flame. Brush oil over the grill and place the chicken patty over the hot grill. Cook for 3 to 4 minutes on one side and then flip to cook on other side. |Make sure chicken is cooked through and browned well. Remove the patty from grill.|For carrot slaw, cut carrots into thin strips. Add olive oil, pepper powder, salt and lime juice. Mix well.|Lightly grill the pita bread. Cut the pita bread in the middle from one end and leave the other ends intact. Smear hung curd inside the pita bread. Place few lettuce leaves and the chicken patty. Spoon some carrot slaw other the grilled chicken patty and crumble some feta cheese. Serve.|Serve Moroccan Chicken Burgers With Feta And Carrot along with | followed by a dessert of |.
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Recipe Name : Marrakesh Vegetable Curry Recipe
Description : Marrakesh Vegetable Curry Recipe is loaded with veggies like beans, carrot, sweet potato, eggplant, spinach, zucchini, bell peppers, and onion. It's mixed with blanched almonds, orange juice, raisins, and spices. Serve Marrakesh Vegetable Curry Recipe along with cooked couscous or and a or for a complete meal. If you like this recipe, try more recipes like
Ingredients : Green beans (French Beans)|Carrot (Gajjar)|Sweet Potato|Brinjal (Baingan / Eggplant)|Green zucchini|Red Yellow or Green Bell Pepper (Capsicum)|Onion|Spinach|Garlic|Cinnamon Stick (Dalchini)|Curry powder|Turmeric powder (Haldi)|Fresh orange juice|Badam (Almond)|Raisins|Black pepper powder|Sunflower Oil
Steps for preparation : To begin making Marrakesh Vegetable Curry Recipe, prepare all the ingredients and keep ready.|In a large saucepan, heat some oil, throw in all the veggies (chopped beans, carrot, sweet potato, eggplant, zucchini, capsicum, and onion) and saute for 3-5 minutes of till the veggies are almost done.|In another medium pan take 1 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and sauté over medium heat for 3 minutes.|Add this sauted spice mix into the veggie mix. |Add the remaining ingredients like orange juice, almond, raisin and salt. Mix everything well and simmer for 15 -20 minutes on low flame.|Finally add chopped spinach to the curry, let it boil for 5 mins till combined well and switch off. |Serve Marrakesh Vegetable Curry Recipe along with cooked couscous or | and a | or | for a complete meal.
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To begin making Marrakesh Vegetable Curry Recipe, prepare all the ingredients and keep ready.|In a large saucepan, heat some oil, throw in all the veggies (chopped beans, carrot, sweet potato, eggplant, zucchini, capsicum, and onion) and saute for 3-5 minutes of till the veggies are almost done.|In another medium pan take 1 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and sauté over medium heat for 3 minutes.|Add this sauted spice mix into the veggie mix. |Add the remaining ingredients like orange juice, almond, raisin and salt. Mix everything well and simmer for 15 -20 minutes on low flame.|Finally add chopped spinach to the curry, let it boil for 5 mins till combined well and switch off. |Serve Marrakesh Vegetable Curry Recipe along with cooked couscous or | and a | or | for a complete meal.
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Recipe Name : Vegetarian Pumpkin And Chickpea Soup Recipe
Description : Vegetarian Pumpkin and Chickpea Soup Recipe is healthy, nutritious and very filling. Soups are great foods; healthy, delicious and easy to make! Another plus to soups is the fact that making it is pretty quick, and is a good reason to clean out any leftover veggies in the fridge before refilling it again. Most households do this, before their next bout of food shopping, and you can do it too! Serve Vegetarian Pumpkin And Chickpea Soup Recipe with and . If you like this recipe, you can try other recipes like
Ingredients : Kaddu (Parangikai/ Pumpkin)|Tomatoes|Onion|Garlic|Red Bell pepper (Capsicum)|Celery|Kabuli Chana (White Chickpeas)|Salt and Pepper|Paprika powder|Green Chilli|Parsley leaves|Bread rusks
Steps for preparation : To begin making the Vegetarian Pumpkin and Chickpea Soup Recipe, prep up all the ingredients in advance.|In a large soup pot, put all the ingredients together, cover them with water and bring them to boil.|Allow the vegetables to simmer until they are soft and the soup smells full of flavor. This takes about 20 to 25 minutes.|Serve the Pumpkin and Chickpea Soup along with parsley and chili and some toasted bread for a wholesome weeknight dinner with | and |.
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To begin making the Vegetarian Pumpkin and Chickpea Soup Recipe, prep up all the ingredients in advance.|In a large soup pot, put all the ingredients together, cover them with water and bring them to boil.|Allow the vegetables to simmer until they are soft and the soup smells full of flavor. This takes about 20 to 25 minutes.|Serve the Pumpkin and Chickpea Soup along with parsley and chili and some toasted bread for a wholesome weeknight dinner with | and |.
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Recipe Name : Vegetarian Pumpkin Tagine Recipe
Description : The Pumpkin Tagine Recipe is a delicious Moroccan inspired dish, that is quick and simple to make for a weeknight dinner. It is a one pot dish, that can either be served with rice, couscous or bread. The tagine is a stew-like dish that is most often served along with couscous (similar to broken wheat) or can even be served along with injera (an Ethiopian Flat Bread) or . Pumpkin is an extremely nutrient dense food, meaning it is chock-full of vitamins and minerals but low on calories. Consuming one cup of cooked, canned pumpkin would provide well over 100% of your daily needs for vitamin A, 20% of the daily value for vitamin C, 10% or more for vitamin E, riboflavin, potassium, copper and manganese, thiamin, B-6, folate, pantothenic acid, niacin, iron, magnesium, and phosphorus. If you like this recipe, here are more Moroccan recipes that you can also try
Ingredients : Kaddu (Parangikai/ Pumpkin)|Onion|Garlic|Tomatoes|Turmeric powder (Haldi)|Cumin powder (Jeera)|Sambal oelek|Paprika powder|Sugar|Parsley leaves
Steps for preparation : To begin making the Pumpkin Tagine Recipe, first cook the lentils until soft but not mushy. To cook the lentils in a pressure cooker, place the lentils the cooker along with 2 cups of water and salt. Cover the cooker, place the weight on and cook until you hear one whistle. After the first whistle, turn the heat to low and allow the lentils to simmer for about 3 minutes and turn off the heat.|Allow the pressure to release naturally. Once the pressure is released, open the cooker and keep the lentils aside.|The next step is to stew the tomatoes, roughly chop them and keep aside. |. The link shows you how to puree tomatoes, but for this recipe, chopped tomatoes work well. |Get the vegetable stock ready too. | If you don't find the time to make vegetable stock, then you can use water and adjust the spices in the Tagine to bring out the flavors. |Next step is to make the Pumpkin Tagine. Heat oil in a heavy bottomed pan or a Tagine. Add in the onions and garlic and saute until the onions are soft and tender. |Once the onions are soft, add in the turmeric powder, cumin powder, sambal oelek, paprika or chilli powder, sugar, salt and the tomatoes and pumpkin. Saute until the vegetables get partially cooked.|Next add in the cooked lentils, stir it into the pumpkin tagine and check the salt and spice levels. Adjust to suit your taste. Cover the large pan or the tagine and simmer for about 15 minutes until all of them come together with the spices and are perfectly cooked.|Turn off the heat and the Pumpkin Tagine is ready to be served along with your favorite spiced rice or couscous or |.
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To begin making the Pumpkin Tagine Recipe, first cook the lentils until soft but not mushy. To cook the lentils in a pressure cooker, place the lentils the cooker along with 2 cups of water and salt. Cover the cooker, place the weight on and cook until you hear one whistle. After the first whistle, turn the heat to low and allow the lentils to simmer for about 3 minutes and turn off the heat.|Allow the pressure to release naturally. Once the pressure is released, open the cooker and keep the lentils aside.|The next step is to stew the tomatoes, roughly chop them and keep aside. |. The link shows you how to puree tomatoes, but for this recipe, chopped tomatoes work well. |Get the vegetable stock ready too. | If you don't find the time to make vegetable stock, then you can use water and adjust the spices in the Tagine to bring out the flavors. |Next step is to make the Pumpkin Tagine. Heat oil in a heavy bottomed pan or a Tagine. Add in the onions and garlic and saute until the onions are soft and tender. |Once the onions are soft, add in the turmeric powder, cumin powder, sambal oelek, paprika or chilli powder, sugar, salt and the tomatoes and pumpkin. Saute until the vegetables get partially cooked.|Next add in the cooked lentils, stir it into the pumpkin tagine and check the salt and spice levels. Adjust to suit your taste. Cover the large pan or the tagine and simmer for about 15 minutes until all of them come together with the spices and are perfectly cooked.|Turn off the heat and the Pumpkin Tagine is ready to be served along with your favorite spiced rice or couscous or |.
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Recipe Name : Moroccan Spiced Millet And Lentil Salad Recipe
Description : Moroccan spiced millet and lentil salad, a healthy and fulfilling salad that can be relished at room temperature or cold. Addition of Moroccan spice blend to this salad makes it very flavourful and unique from the regular millet salads. We can add a choice of veggies and fruits to this millet lentil salad to make it more healthy. It is very easy to make yet very tasty. Serve Moroccan Spiced Millet And Lentil Salad along with for weeknight dinner. If you like this recipe, you can also try other Salad recipes such as
Ingredients : Foxtail Millet|Mixed lentils|Onion|Carrot (Gajjar)|Tomato|Cucumber|Dates|Orange|Anardana Powder (Pomegranate Seed Powder)|Parsley leaves|Mint Leaves (Pudina)|Extra Virgin Olive Oil|Fresh orange juice|Lemon juice|Ras el hanout spice blend|Kosher salt
Steps for preparation : To begin making the Moroccan Spiced Millet And Lentil Salad recipe, cook millet in 1 : 2 water for 3 whistles. Spread on a plate and allow to cool. |Cook lentils in 1: 3 water for 3 whistles. Allow to cool. |Take a mixing bowl. Throw in millet, lentils, onions, carrot, tomato, cucumber, dates, orange, pomegranate, parsley and mint. |In an another bowl, prepare the dressing. Add olive oil, lemon juice, orange juice, ras el hanout spice blend and kosher salt. Mix it well.|Add the dressing to the salad and mix well. Allow to sit for some time. Serve Moroccan spliced millet salad cold or at room temperature.|Serve Moroccan Spiced Millet And Lentil Salad along with | for weeknight dinner.
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To begin making the Moroccan Spiced Millet And Lentil Salad recipe, cook millet in 1 : 2 water for 3 whistles. Spread on a plate and allow to cool. |Cook lentils in 1: 3 water for 3 whistles. Allow to cool. |Take a mixing bowl. Throw in millet, lentils, onions, carrot, tomato, cucumber, dates, orange, pomegranate, parsley and mint. |In an another bowl, prepare the dressing. Add olive oil, lemon juice, orange juice, ras el hanout spice blend and kosher salt. Mix it well.|Add the dressing to the salad and mix well. Allow to sit for some time. Serve Moroccan spliced millet salad cold or at room temperature.|Serve Moroccan Spiced Millet And Lentil Salad along with | for weeknight dinner.
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Recipe Name : Moroccan Style Vegetable Stew Recipe
Description : Moroccan Style Vegetable Stew Recipe is a perfect vegetarian entree suitable for one of those cold evening, served with steamed saffron pilaf, is truly delectable. The stew, without coconut milk, but used some cream and a fine blend of spices and vegetables like potatoes, carrots, butternut squash/pumpkin, or any combination of the different squashes. Serve Moroccan Style Vegetable Stew Recipe hot over a bed of or couscous. Try more of our Moroccan cuisine-
Ingredients : Extra Virgin Olive Oil|Onions|Garlic|Fresh cream|Cumin powder (Jeera)|Red Chilli powder|Cloves (Laung)|Cardamom Powder (Elaichi)|Cinnamon Powder (Dalchini)|Potatoes (Aloo)|Kaddu (Parangikai/ Pumpkin)|Carrots (Gajjar)|Kabuli Chana (White Chickpeas)|Black olives|Lemon juice|Coriander (Dhania) Leaves|Salt
Steps for preparation : To prepare Moroccan-Style Vegetable Stew Recipe, heat the oil in a large | over medium heat.|Add the onion and the garlic, stirring until it gets tender and golden brown.|Add the water or the stock, chili powder, cumin, cloves, cinnamon, cardamom, and salt. Allow it to boil for a few minutes till everything combines.|Add the cream, potatoes, pumpkin/squash, carrots and chickpeas.|Simmer covered for another 5 -10 minutes until the vegetables are tender and you start to feel the flavors emanating from the stew.|Stir in the lemon juice after switching off heat, adorn the soup with parsley and serve Moroccan-Style Vegetable Stew Recipe hot with | or couscous.
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To prepare Moroccan-Style Vegetable Stew Recipe, heat the oil in a large | over medium heat.|Add the onion and the garlic, stirring until it gets tender and golden brown.|Add the water or the stock, chili powder, cumin, cloves, cinnamon, cardamom, and salt. Allow it to boil for a few minutes till everything combines.|Add the cream, potatoes, pumpkin/squash, carrots and chickpeas.|Simmer covered for another 5 -10 minutes until the vegetables are tender and you start to feel the flavors emanating from the stew.|Stir in the lemon juice after switching off heat, adorn the soup with parsley and serve Moroccan-Style Vegetable Stew Recipe hot with | or couscous.
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Recipe Name : Moroccan Lentil Stew Recipe With Raisins
Description : Moroccan Lentil Stew Recipe With Raisins is an African flavourful delicacy that uses authentic Moroccan spices. This dish is specially savoured in winters. The local home cooks use winter vegetables paired with dry lentils/ chickpeas to prepare this slow cooked recipe. Serve Moroccan Lentil Stew Recipe With Raisins with quinoa or warm . If you like this recipe, you can also try
Ingredients : Extra Virgin Olive Oil|Onion|Ginger|Celery|Carrot (Gajjar)|Sweet Potato|Lukewarm Water|Green Moong Dal (Split)|Raisins|Salt|Lemon wedges|Coriander (Dhania) Leaves|Cinnamon Stick (Dalchini)|Paprika powder|Turmeric powder (Haldi)|Garlic powder|Cumin seeds (Jeera)|Cloves (Laung)|Coriander Powder (Dhania)|White pepper powder|Salt
Steps for preparation : To start making Moroccan Lentil stew with raisins, make Moroccan spice mix first. Blend all the ingredients mentioned for the spice mix and keep aside. We will need 1-1/2 teaspoons of this mixture to this recipe.|Heat oil over medium in a pressure cooker.|Add onions and sauté until translucent.Add ginger and sauté until fragrant.|Add the chopped celery, cook until they are soft.|Add the prepared moroccan spice mixture, toast them until fragrant.|Add tomato paste and cook until it is caramelized.|Add diced carrots, sweet potato and cook until tender.|Now add lentils, vegetable stalk, water and season with required salt. Pressure cook for 4-5 whistles on medium flame.|Switch off and open the cooker once the pressure is down.When lentils are tender, check for salt.|Add chopped raisins and stir well. garnish with cilantro and lime wedges. Serve warm with couscous or rice.
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To start making Moroccan Lentil stew with raisins, make Moroccan spice mix first. Blend all the ingredients mentioned for the spice mix and keep aside. We will need 1-1/2 teaspoons of this mixture to this recipe.|Heat oil over medium in a pressure cooker.|Add onions and sauté until translucent.Add ginger and sauté until fragrant.|Add the chopped celery, cook until they are soft.|Add the prepared moroccan spice mixture, toast them until fragrant.|Add tomato paste and cook until it is caramelized.|Add diced carrots, sweet potato and cook until tender.|Now add lentils, vegetable stalk, water and season with required salt. Pressure cook for 4-5 whistles on medium flame.|Switch off and open the cooker once the pressure is down.When lentils are tender, check for salt.|Add chopped raisins and stir well. garnish with cilantro and lime wedges. Serve warm with couscous or rice.
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Recipe Name : Moroccan Fennel, Roasted Beet & Citrus Salad with Fennel-Beet Yogurt Dressing Recipe
Description : Moroccan Fennel, Roasted Beet & Citrus Salad with Fennel-Beet Yogurt Dressing is full of dramatic colors, bright and sharp flavors, and also contrasting light textures. This classic Moroccan salad, is the combination of fennel, beet and mandarin orange, which is perfect for a wintertime brunch. The flavors are quite unique with fennel-beet yogurt dressing. My favorite thing in this salad is the roasted Beet! Clearly, I'm a fan of beet. This salad is super healthy and surprisingly super delicious too. All the ingredients go so well with each other to create a light tasty salad. Serve Moroccan Fennel, Roasted Beet & Citrus Salad with Fennel-Beet Yogurt Dressing with soup and crusty bread for a weeknight dinner. Other Salad recipes that you can try are:
Ingredients : Mandarin Orange|Beetroot|Fennel bulb|Fennel Green Leafy Fronds|Onion|Tomato|Cucumber|Spinach|Purple cabbage|Extra Virgin Olive Oil|Fennel seeds (Saunf)|Salt|Black pepper powder|Lemon juice
Steps for preparation : To begin the preparation of Moroccan Fennel, Roasted Beet & Citrus Salad with Fennel-Beet Yogurt Dressing, first slice the beet and grilled them on stove with drizzling little olive oil. |Save a small sliced grilled beet for dressing.|Take a mixing bowl and add all vegetable in the bowl including grilled diced beets, and mix them well.|Keep the bowl aside.|Take all dressing ingredients into a blender including one slice of saved grilled beet and blend them well.|Keep the dressing in a small bowl.|Toss the salad and transfer into serving plate or a bowl. |Drizzle fennel-beet yogurt on the top of the salad. |Your Moroccan Fennel, Roasted Beet & Citrus Salad with Fennel-Beet Yogurt Dressing is ready to be served!
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To begin the preparation of Moroccan Fennel, Roasted Beet & Citrus Salad with Fennel-Beet Yogurt Dressing, first slice the beet and grilled them on stove with drizzling little olive oil. |Save a small sliced grilled beet for dressing.|Take a mixing bowl and add all vegetable in the bowl including grilled diced beets, and mix them well.|Keep the bowl aside.|Take all dressing ingredients into a blender including one slice of saved grilled beet and blend them well.|Keep the dressing in a small bowl.|Toss the salad and transfer into serving plate or a bowl. |Drizzle fennel-beet yogurt on the top of the salad. |Your Moroccan Fennel, Roasted Beet & Citrus Salad with Fennel-Beet Yogurt Dressing is ready to be served!
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Recipe Name : Moroccan Spiced Cauliflower And Almond Soup Recipe
Description : Moroccan Spiced Cauliflower And Almond Soup is buttery and creamy soup perfect for cold days. With olive oil, jalapenos, green chilli paste and scallions, this rich Moroccan Spiced Cauliflower And Almond Soup Recipe is great to have as a light dinner with a salad or along with a crusty bread like . If you like this recipe, here are more exotic soup recipes to try
Ingredients : Cauliflower (gobi)|Badam (Almond)|Onions|Garlic|Coriander Powder (Dhania)|Cumin powder (Jeera)|Cinnamon Powder (Dalchini)|Pickled Jalapenos|Extra Virgin Olive Oil|Salt|Badam (Almond)|Spring Onion Greens|Green Chilli Paste
Steps for preparation : To prepare Moroccan Spiced Cauliflower And Almond Soup Recipe, in a pressure cooker, heat olive oil and add garlic, onions, almonds and cauliflower florets along with jalapenos (or chillies if using) and sauté for about 2 to 3 minutes on medium low heat.|Add the spice powders (coriander, cumin and cinnamon) along with the chili paste and fry again for about a minute.|Add about 1 to 1-1/2 cups of water in the pressure cooker and close the lid. Cook on high for about 2 whistles.|If using a saucepan, cook, covered for about 15 to 20 minutes until the cauliflower is tender.|Once cooked, drain the soup into a pot over a colander.|Remove the slit jalapenos and blend the cooked vegetables in a blender to a smooth paste.|Add the blended vegetables to the drained liquid and mix well. Add more water if necessary to get the consistency you want.|Add salt to taste. Bring to a boil in a saucepan and simmer for about 2 to 3 minutes.|Serve garnished with almonds, scallion greens or coriander leaves/cilantro and a drizzle of chili paste.|Aromatic and exotic Moroccan spiced cauliflower and almond soup recipe is ready to be served with a crusty bread like |.
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To prepare Moroccan Spiced Cauliflower And Almond Soup Recipe, in a pressure cooker, heat olive oil and add garlic, onions, almonds and cauliflower florets along with jalapenos (or chillies if using) and sauté for about 2 to 3 minutes on medium low heat.|Add the spice powders (coriander, cumin and cinnamon) along with the chili paste and fry again for about a minute.|Add about 1 to 1-1/2 cups of water in the pressure cooker and close the lid. Cook on high for about 2 whistles.|If using a saucepan, cook, covered for about 15 to 20 minutes until the cauliflower is tender.|Once cooked, drain the soup into a pot over a colander.|Remove the slit jalapenos and blend the cooked vegetables in a blender to a smooth paste.|Add the blended vegetables to the drained liquid and mix well. Add more water if necessary to get the consistency you want.|Add salt to taste. Bring to a boil in a saucepan and simmer for about 2 to 3 minutes.|Serve garnished with almonds, scallion greens or coriander leaves/cilantro and a drizzle of chili paste.|Aromatic and exotic Moroccan spiced cauliflower and almond soup recipe is ready to be served with a crusty bread like |.
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Recipe Name : Chickpea & Date Tagine Recipe
Description : Tagine is a food culture of the Moroccan and Algerian countries. Tagine is a shallow earthen pot which has a tall lid and food cooked in tagine tastes amazing. Dishes made of tagine are usually slow cooked mostly on fire or grill, these days the tagine is cooked in oven too. Chickpea and date is cooked in tagine clay pot on slow cooking method along with Moroccan spices. Moroccan spices are subtle, it goes easy on your palate and make you want to for the next bite. Try this chickpea and date tagine. Serve Chickpea & Date Tagine on its own with a glass of red wine for a weekend dinner. If you like this recipe, you can also try other Moroccan recipes such as
Ingredients : Kabuli Chana (White Chickpeas)|Dates|Onion|Garlic|Ginger|Cumin powder (Jeera)|Coriander Powder (Dhania)|Cinnamon Powder (Dalchini)|Paprika powder|Salt|Extra Virgin Olive Oil|Mint Leaves (Pudina)|Couscous
Steps for preparation : To begin making the Chickpea & Date Tagine recipe, soak chickpeas over night in enough water. Next morning pressure cook. Keep aside. |Heat olive oil in a tagine. Add minced garlic and ginger and sauté until raw smell goes away. Add finely chopped onions and sauté until onions turn translucent. |Add tomato puree and cook till oil separates from the sides of the pan. Add all the spice powders along with salt. Add cooked chickpeas and dates, mix. |Cook for 5 minutes, covered. Add about 1/4 cup water and continue to cook with tagine lid on. |While chickpeas are cooking, we will prepare out couscous. For 1 cup couscous, take 1-1/2 cup water. In a big sauce pan boil 1-1/2 cup water along with 1/2 teaspoon salt and 1 tablespoon olive oil. |When water starts boiling, turn off flame and add couscous to the sauce pan, cover and let the couscous cook for 5 minutes. Fluff the grains using a fork. That’s it. |Just serving, you can add flavour like lemon zest or sprinkle in some dry fruits. Once the chickpea date tagine is ready, sprinkle chopped mint leaves for garnish. Serve hot with couscous.|Serve Chickpea & Date Tagine on its own with a glass of red wine for a weekend dinner.
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To begin making the Chickpea & Date Tagine recipe, soak chickpeas over night in enough water. Next morning pressure cook. Keep aside. |Heat olive oil in a tagine. Add minced garlic and ginger and sauté until raw smell goes away. Add finely chopped onions and sauté until onions turn translucent. |Add tomato puree and cook till oil separates from the sides of the pan. Add all the spice powders along with salt. Add cooked chickpeas and dates, mix. |Cook for 5 minutes, covered. Add about 1/4 cup water and continue to cook with tagine lid on. |While chickpeas are cooking, we will prepare out couscous. For 1 cup couscous, take 1-1/2 cup water. In a big sauce pan boil 1-1/2 cup water along with 1/2 teaspoon salt and 1 tablespoon olive oil. |When water starts boiling, turn off flame and add couscous to the sauce pan, cover and let the couscous cook for 5 minutes. Fluff the grains using a fork. That’s it. |Just serving, you can add flavour like lemon zest or sprinkle in some dry fruits. Once the chickpea date tagine is ready, sprinkle chopped mint leaves for garnish. Serve hot with couscous.|Serve Chickpea & Date Tagine on its own with a glass of red wine for a weekend dinner.
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Recipe Name : Ras El Hanout Recipe (Moroccan Spice Powder)
Description : Ras El Hanout Recipe (Moroccan Spice Powder) is one of those spice powders which will come in handy when you are in mood to open up to African recipes. Home made spice blends are so easy to make and store. You always have a room to alter spice levels to suit your taste. Ras El Hanout is one of the most popular Moroccan spice blend and a widely used spice in Moroccan cuisine. This spice blend is complex in flavors due to more than a dozen spice ingredients in it. Ras El Hanout Recipe (Moroccan Spice Powder) can be used in marinade of meats, in tagines, whisked in yogurt to give an amazing dip/spread and many more or even sprinkle it over salads for a kick. Here are some more spice powders that you can easily make at home
Ingredients : Cinnamon Stick (Dalchini)|Cloves (Laung)|Cardamom (Elaichi) Pods/Seeds|Coriander (Dhania) Seeds|Cumin seeds (Jeera)|Paprika powder|Whole Black Peppercorns|Turmeric powder (Haldi)|Mace powder|Red Chilli flakes|Nutmeg powder|Fennel seeds (Saunf)|Dry ginger powder|Star anise|Dried rose petals
Steps for preparation : To make the Ras El Hanout Recipe (Moroccan Spice Powder), get prepped with all the spices required.|Heat a kadai and dry roast every spice till aromatic, separately, with care not to brown or burn any of them. We just want to warm the spices so it releases its amazing fragrant oil from it.|Remove from pan immediately and allow each spice to cool.|Now into a good blends add all the ingredients roasted along with the other ingredients from the list and blend into powder in a mixer grinder.|Store the Ras El Hanout Recipe (Moroccan Spice Powder) spice blend in a clean, dry, airtight container and use as needed.
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To make the Ras El Hanout Recipe (Moroccan Spice Powder), get prepped with all the spices required.|Heat a kadai and dry roast every spice till aromatic, separately, with care not to brown or burn any of them. We just want to warm the spices so it releases its amazing fragrant oil from it.|Remove from pan immediately and allow each spice to cool.|Now into a good blends add all the ingredients roasted along with the other ingredients from the list and blend into powder in a mixer grinder.|Store the Ras El Hanout Recipe (Moroccan Spice Powder) spice blend in a clean, dry, airtight container and use as needed.
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Recipe Name : Pumpkin Stew With Chickpeas Recipe
Description : Mildly spiced and flavourful Pumpkin Stew With Chickpeas Recipe makes a nice and healthy dinner or lunch.The stew has sweetness from pumpkin and the addition of raisins and the spices balance it very well giving wonderful flavor and taste to the dish. The flavours are typically Moroccan and its famous dish that goes well with some crusty bread and rice as well. it is typically served on a bed of couscous. Serve Pumpkin Stew With Chickpeas Recipe With and a for a delicious continental dinner with friends and family. If you like this recipe, here are few more recipes from African cuisine
Ingredients : Kabuli Chana (White Chickpeas)|Kaddu (Parangikai/ Pumpkin)|Carrot (Gajjar)|Onion|Garlic|Ginger|Cumin powder (Jeera)|Coriander Powder (Dhania)|Cinnamon Powder (Dalchini)|Red Chilli flakes|Coriander (Dhania) Leaves|Lemon|Extra Virgin Olive Oil|Salt
Steps for preparation : To begin making Pumpkin Stew With Chickpeas Recipe, prep all the ingredients and keep them ready. Soak the chickpeas overnight or for at least 8 hours. Pressure cook the chickpeas along with a little salt and cook until soft for about 30 minutes.|This will yield about 2-1/2 cups of cooked chickpeas.|Heat olive oil in a pan over medium heat; Add onions, ginger and garlic and saute until the onions become tender and translucent. |Once the onions have softened, add in the carrot and pumpkin, sprinkle salt to taste and a little water, cover and cook till the carrots and pumpkins are cooked until firm. Take care to ensure it does not become too mushy.|Once the vegetables are cooked; add in cumin powder, coriander powder, cinnamon powder, salt, chilli flakes and stir it into the vegetables.|Add the tomato puree and brink the Pumpkin Stew With Chickpeas to a brisk boil. Add a little water if required to adjust the consistency of the stew accordingly. Check the salt and seasonings and adjust according to taste.|After the brisk boil for a couple of minutes, stir in the black raisins to the Pumpkin Stew With Chickpeas and turn off the heat. |Transfer the Pumpkin Stew With Chickpeas Recipe to a serving bowl and serve hot.|Serve Pumpkin Stew With Chickpeas Recipe With | and a | for a delicious continental dinner with friends and family.
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To begin making Pumpkin Stew With Chickpeas Recipe, prep all the ingredients and keep them ready. Soak the chickpeas overnight or for at least 8 hours. Pressure cook the chickpeas along with a little salt and cook until soft for about 30 minutes.|This will yield about 2-1/2 cups of cooked chickpeas.|Heat olive oil in a pan over medium heat; Add onions, ginger and garlic and saute until the onions become tender and translucent. |Once the onions have softened, add in the carrot and pumpkin, sprinkle salt to taste and a little water, cover and cook till the carrots and pumpkins are cooked until firm. Take care to ensure it does not become too mushy.|Once the vegetables are cooked; add in cumin powder, coriander powder, cinnamon powder, salt, chilli flakes and stir it into the vegetables.|Add the tomato puree and brink the Pumpkin Stew With Chickpeas to a brisk boil. Add a little water if required to adjust the consistency of the stew accordingly. Check the salt and seasonings and adjust according to taste.|After the brisk boil for a couple of minutes, stir in the black raisins to the Pumpkin Stew With Chickpeas and turn off the heat. |Transfer the Pumpkin Stew With Chickpeas Recipe to a serving bowl and serve hot.|Serve Pumpkin Stew With Chickpeas Recipe With | and a | for a delicious continental dinner with friends and family.
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Recipe Name : Spicy Moroccan Eggs Recipe
Description : Spicy Moroccan Eggs Recipe is a great exotic breakfast recipe to try on a lazy Sunday morning. Poached eggs in a sauce based on tomatoes, bell peppers spices and onions are divine to taste. This recipe preparation is similar to Shakshouka/Shakshuka which is also a skillet dish. Serve Spicy Moroccan Eggs Recipe for breakfast with a crusty bread like or . If you like this recipe, try more exotic recipes like
Ingredients : Extra Virgin Olive Oil|Onion|Garlic|Coriander Powder (Dhania)|Kala Chana (Brown Chickpeas)|Tomatoes|Yellow Bell Pepper (Capsicum)|Spinach Leaves (Palak)|Coriander (Dhania) Leaves|Whole Eggs|Salt and Pepper
Steps for preparation : To prepare Spicy Moroccan Eggs Recipe, heat the oil in a skillet or omelette pan, and saute the onion and garlic for about 5-6 mins or till it turns golden.|Add the harissa paste and coriander powder and mix well.|Add in the vegetable stock and mashed chickpeas and stir well. Cover the lid, simmer and cook for 5 mins.|Add the chopped tomatoes and bell pepper into the pan, mix well and cook for another 10 mins until the tomatoes are soft and mushy.|Fold in the spinach into the pan and mix well such that everything incorporates well.|Season with some salt and grounded black pepper and add chopped coriander leaves and mix well.|Make 2 to 4 hollows/dents (depending on the size of the skillet and eggs used) in the mixture and break in the eggs.|Cover and cook for another 2 mins till the eggs are nicely poached.|Take off the pan from heat and allow to settle for a minute.|Garnish with some more fresh coriander and serve Spicy Moroccan Eggs Recipe hot with | or |.
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To prepare Spicy Moroccan Eggs Recipe, heat the oil in a skillet or omelette pan, and saute the onion and garlic for about 5-6 mins or till it turns golden.|Add the harissa paste and coriander powder and mix well.|Add in the vegetable stock and mashed chickpeas and stir well. Cover the lid, simmer and cook for 5 mins.|Add the chopped tomatoes and bell pepper into the pan, mix well and cook for another 10 mins until the tomatoes are soft and mushy.|Fold in the spinach into the pan and mix well such that everything incorporates well.|Season with some salt and grounded black pepper and add chopped coriander leaves and mix well.|Make 2 to 4 hollows/dents (depending on the size of the skillet and eggs used) in the mixture and break in the eggs.|Cover and cook for another 2 mins till the eggs are nicely poached.|Take off the pan from heat and allow to settle for a minute.|Garnish with some more fresh coriander and serve Spicy Moroccan Eggs Recipe hot with | or |.
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Recipe Name : Moroccan Eggplant And Garbanzo Stew Recipe
Description : Eggplant and Garbanzo Stew Recipe is a delicious Moroccan stew which is mildly spiced. Moroccan stew is mildly sweet with the addition of cinnamon. To balance the sweetness, cumin and paprika is added. Here, we have made the eggplant and garbanzo (chickpea) version. It is pretty flavourful and also makes for a meal in itself. This is a simple recipe which does not require a lot of prep work and hence be included while planning for weeknight dinners. You must remember to soak garbanzo/chickpeas in the morning if you would to make it for dinner. Serve the Eggplant and Garbanzo Stew Recipe along with couscous, or and or as a meal in itself for a protein enriched weeknight dinner with your immediate family. If you like this recipe, try more recipes like
Ingredients : Brinjal (Baingan / Eggplant)|White garbanzo|Onion|Cloves (Laung)|Tomatoes|Paprika powder|Cinnamon Powder (Dalchini)|Cumin powder (Jeera)|White pepper powder|Extra Virgin Olive Oil|Salt
Steps for preparation : To begin making Eggplant and Garbanzo Stew Recipe, clean and cut the eggplants, and keep it soaked in water until further cooking.|Wash and soak the garbanzo (chickpeas) overnight, in the morning pressure cook with enough water for 3 whistles of till al dente and keep aside.|Heat olive oil in a pan, add the finely chopped garlic and saute till it turns golden colour.|Add the chopped onions and saute until it turns translucent.|Drain and add the eggplants and saute for 2 minutes.|Add the tomatoes and cook until it turns soft.|Once the tomatoes are soft and mushy, add cinnamon, paprika, white pepper powder, cumin powder, and saute until the spices are cooked and releases their flavour into the recipe.|Season with salt, add the vegetable stock and bring it to a rolling boil.|Add the boiled garbanzo (chickpeas), and simmer for 10 minutes. Switch off the heat when the stew becomes thick and flavourful.|Serve the Eggplant and Garbanzo Stew Recipe along with couscous, or | and | or as a meal in itself for a protein enriched weeknight dinner.
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To begin making Eggplant and Garbanzo Stew Recipe, clean and cut the eggplants, and keep it soaked in water until further cooking.|Wash and soak the garbanzo (chickpeas) overnight, in the morning pressure cook with enough water for 3 whistles of till al dente and keep aside.|Heat olive oil in a pan, add the finely chopped garlic and saute till it turns golden colour.|Add the chopped onions and saute until it turns translucent.|Drain and add the eggplants and saute for 2 minutes.|Add the tomatoes and cook until it turns soft.|Once the tomatoes are soft and mushy, add cinnamon, paprika, white pepper powder, cumin powder, and saute until the spices are cooked and releases their flavour into the recipe.|Season with salt, add the vegetable stock and bring it to a rolling boil.|Add the boiled garbanzo (chickpeas), and simmer for 10 minutes. Switch off the heat when the stew becomes thick and flavourful.|Serve the Eggplant and Garbanzo Stew Recipe along with couscous, or | and | or as a meal in itself for a protein enriched weeknight dinner.
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Recipe Name : Moroccan Lentil Soup
Ingredients : ['2 onions, chopped ADVERTISEMENT', '2 cloves garlic, minced ADVERTISEMENT', '1 teaspoon grated fresh ginger ADVERTISEMENT', '6 cups water ADVERTISEMENT', '1 cup red lentils ADVERTISEMENT', '1 (15 ounce) can garbanzo beans, drained ADVERTISEMENT', '1 (19 ounce) can cannellini beans ADVERTISEMENT', '1 (14.5 ounce) can diced tomatoes ADVERTISEMENT', '1/2 cup diced carrots ADVERTISEMENT', '1/2 cup chopped celery ADVERTISEMENT', '1 teaspoon garam masala ADVERTISEMENT', '1 1/2 teaspoons ground cardamom ADVERTISEMENT', '1/2 teaspoon ground cayenne pepper ADVERTISEMENT', '1/2 teaspoon ground cumin ADVERTISEMENT', '1 tablespoon olive oil ADVERTISEMENT', 'ADVERTISEMENT']
Steps for preparation : In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!
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In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!
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Recipe Name : Moroccan-Style Stuffed Acorn Squash
Ingredients : ['2 tablespoons brown sugar ADVERTISEMENT', '1 tablespoon butter, melted ADVERTISEMENT', '2 large acorn squash, halved and seeded ADVERTISEMENT', '2 tablespoons olive oil ADVERTISEMENT', '2 cloves garlic, chopped ADVERTISEMENT', '2 stalks celery, chopped ADVERTISEMENT', '2 carrots, chopped ADVERTISEMENT', '1 cup garbanzo beans, drained ADVERTISEMENT', '1/2 cup raisins ADVERTISEMENT', '1 1/2 tablespoons ground cumin ADVERTISEMENT', 'salt and pepper to taste ADVERTISEMENT', '1 (14 ounce) can chicken broth ADVERTISEMENT', '1 cup uncooked couscous ADVERTISEMENT', 'ADVERTISEMENT']
Steps for preparation : Preheat oven to 350 degrees F (175 degrees C).
Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.
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Preheat oven to 350 degrees F (175 degrees C).
Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.
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Recipe Name : Moroccan Tagine
Ingredients : ['1 tablespoon olive oil ADVERTISEMENT', '2 skinless, boneless chicken breast halves - cut into chunks ADVERTISEMENT', '1/2 onion, chopped ADVERTISEMENT', '3 cloves garlic, minced ADVERTISEMENT', '1 small butternut squash, peeled and chopped ADVERTISEMENT', '1 (15.5 ounce) can garbanzo beans, drained and rinsed ADVERTISEMENT', '1 carrot, peeled and chopped ADVERTISEMENT', '1 (14.5 ounce) can diced tomatoes with juice ADVERTISEMENT', '1 (14 ounce) can vegetable broth ADVERTISEMENT', '1 tablespoon sugar ADVERTISEMENT', '1 tablespoon lemon juice ADVERTISEMENT', '1 teaspoon salt ADVERTISEMENT', '1 teaspoon ground coriander ADVERTISEMENT', '1 dash cayenne pepper ADVERTISEMENT', 'ADVERTISEMENT']
Steps for preparation : Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
Mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. Season with salt, coriander, and cayenne pepper. Bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.
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Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
Mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. Season with salt, coriander, and cayenne pepper. Bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.
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Recipe Name : Moroccan Chicken
Ingredients : ['1 pound skinless, boneless chicken breast meat - cubed ADVERTISEMENT', '2 teaspoons salt ADVERTISEMENT', '1 onion, chopped ADVERTISEMENT', '2 cloves garlic, chopped ADVERTISEMENT', '2 carrots, sliced ADVERTISEMENT', '2 stalks celery, sliced ADVERTISEMENT', '1 tablespoon minced fresh ginger root ADVERTISEMENT', '1/2 teaspoon paprika ADVERTISEMENT', '3/4 teaspoon ground cumin ADVERTISEMENT', '1/2 teaspoon dried oregano ADVERTISEMENT', '1/4 teaspoon ground cayenne pepper ADVERTISEMENT', '1/4 teaspoon ground turmeric ADVERTISEMENT', '1 1/2 cups chicken broth ADVERTISEMENT', '1 cup crushed tomatoes ADVERTISEMENT', '1 cup canned chickpeas, drained ADVERTISEMENT', '1 zucchini, sliced ADVERTISEMENT', '1 tablespoon lemon juice ADVERTISEMENT', 'ADVERTISEMENT']
Steps for preparation : 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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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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Recipe Name : Make-Ahead Vegetarian Moroccan Stew
Ingredients : ['Spice Mixture: ADVERTISEMENT', '1 teaspoon ground cinnamon ADVERTISEMENT', '1 teaspoon ground cumin ADVERTISEMENT', '1 teaspoon kosher salt ADVERTISEMENT', '1/2 teaspoon ground ginger ADVERTISEMENT', '1/4 teaspoon ground cloves ADVERTISEMENT', '1/4 teaspoon ground nutmeg ADVERTISEMENT', '1/4 teaspoon ground turmeric ADVERTISEMENT', '1/8 teaspoon curry powder ADVERTISEMENT', 'Stew Vegetables: ADVERTISEMENT', '1 tablespoon butter ADVERTISEMENT', '1 sweet onion, chopped ADVERTISEMENT', '2 cups finely shredded kale ADVERTISEMENT', '4 (14 ounce) cans organic vegetable broth ADVERTISEMENT', '1 (15 ounce) can garbanzo beans, drained ADVERTISEMENT', '1 (14.5 ounce) can diced tomatoes, undrained ADVERTISEMENT', '3 large potatoes, peeled and diced ADVERTISEMENT', '2 sweet potatoes, peeled and diced ADVERTISEMENT', '4 large carrots, chopped ADVERTISEMENT', '1 cup dried lentils, rinsed ADVERTISEMENT', '1/2 cup chopped dried apricots ADVERTISEMENT', '1 tablespoon honey ADVERTISEMENT', '1 teaspoon ground black pepper, to taste ADVERTISEMENT', '1 tablespoon cornstarch (optional) ADVERTISEMENT', '1 tablespoon water (optional) ADVERTISEMENT', 'ADVERTISEMENT']
Steps for preparation : Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook until kale begins to wilt and spices are fragrant, about 2 minutes.
Pour the vegetable broth into the pot. Stir garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey, into the broth; bring to boil, reduce heat to low, and simmer until vegetables and lentils are cooked and tender, about 30 minutes. Season stew with black pepper.
Dissolve cornstarch in water; stir into stew and simmer thickened, about 5 minutes.
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Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook until kale begins to wilt and spices are fragrant, about 2 minutes.
Pour the vegetable broth into the pot. Stir garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey, into the broth; bring to boil, reduce heat to low, and simmer until vegetables and lentils are cooked and tender, about 30 minutes. Season stew with black pepper.
Dissolve cornstarch in water; stir into stew and simmer thickened, about 5 minutes.
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Recipe Name : Moroccan Salmon Cakes with Garlic Mayonnaise
Ingredients : ['GARLIC MAYONNAISE: ADVERTISEMENT', '1/2 cup mayonnaise ADVERTISEMENT', '1 clove garlic, crushed ADVERTISEMENT', '1/8 teaspoon paprika ADVERTISEMENT', 'SALMON CAKES: ADVERTISEMENT', '1/2 cup couscous ADVERTISEMENT', '2/3 cup orange juice ADVERTISEMENT', '1 (14.75 ounce) can red salmon, drained ADVERTISEMENT', '1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry ADVERTISEMENT', '2 egg yolks, beaten ADVERTISEMENT', '2 cloves garlic, crushed ADVERTISEMENT', '1 teaspoon ground cumin ADVERTISEMENT', '1/2 teaspoon ground black pepper ADVERTISEMENT', '1/2 teaspoon salt ADVERTISEMENT', '3 tablespoons olive oil ADVERTISEMENT', 'ADVERTISEMENT']
Steps for preparation : In a small stainless steel or glass bowl, stir together mayonnaise, garlic, and paprika. Set aside.
Prepare couscous according to package directions using the 2/3 cup of orange juice in place of water.
In a mixing bowl, combine the cooked couscous, red salmon, drained spinach, egg yolks, garlic, cumin, black pepper, and salt. Form into patties.
In a large skillet over medium heat, heat the olive oil and fry patties until golden brown turning once, about 8 to 10 minutes. Serve with garlic mayonnaise.
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In a small stainless steel or glass bowl, stir together mayonnaise, garlic, and paprika. Set aside.
Prepare couscous according to package directions using the 2/3 cup of orange juice in place of water.
In a mixing bowl, combine the cooked couscous, red salmon, drained spinach, egg yolks, garlic, cumin, black pepper, and salt. Form into patties.
In a large skillet over medium heat, heat the olive oil and fry patties until golden brown turning once, about 8 to 10 minutes. Serve with garlic mayonnaise.
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Recipe Name : Moroccan Chicken and Whole Grain Couscous
Ingredients : ['1 cup whole wheat couscous ADVERTISEMENT', '1 tablespoon vegetable oil ADVERTISEMENT', '1 medium onion, chopped ADVERTISEMENT', '2 bay leaves ADVERTISEMENT', '5 whole cloves, crushed ADVERTISEMENT', '1/2 teaspoon cinnamon ADVERTISEMENT', '1 teaspoon ground dried turmeric ADVERTISEMENT', '1/4 teaspoon ground cayenne pepper ADVERTISEMENT', '6 skinless, boneless chicken breast halves - chopped ADVERTISEMENT', '1 (16 ounce) can garbanzo beans ADVERTISEMENT', '1 (16 ounce) can crushed tomatoes ADVERTISEMENT', '1 (48 fluid ounce) can chicken broth ADVERTISEMENT', '2 carrots, cut into 1/2 inch pieces ADVERTISEMENT', '1 zucchini, cut into 1/2-inch pieces ADVERTISEMENT', 'salt to taste ADVERTISEMENT', 'ADVERTISEMENT']
Steps for preparation : Prepare the couscous according to package directions.
Heat the oil in a large pot over medium heat, and cook onion until tender. Mix in bay leaves, cloves, cinnamon, turmeric, and cayenne pepper. Place chicken in the pot, and cook until well browned. Pour garbanzo beans, tomatoes, and broth into the pot, and bring to a boil. Reduce heat to low, and simmer 25 minutes.
Mix carrots and zucchini into pot. Season with salt. Continue cooking 10 minutes, or until vegetables are tender. Serve stew over cooked couscous.
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Prepare the couscous according to package directions.
Heat the oil in a large pot over medium heat, and cook onion until tender. Mix in bay leaves, cloves, cinnamon, turmeric, and cayenne pepper. Place chicken in the pot, and cook until well browned. Pour garbanzo beans, tomatoes, and broth into the pot, and bring to a boil. Reduce heat to low, and simmer 25 minutes.
Mix carrots and zucchini into pot. Season with salt. Continue cooking 10 minutes, or until vegetables are tender. Serve stew over cooked couscous.
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Recipe Name : Moroccan Couscous
Ingredients : ['1 1/4 teaspoons ground cumin ADVERTISEMENT', '1/2 teaspoon ground ginger ADVERTISEMENT', '1/4 teaspoon ground cloves ADVERTISEMENT', '1/8 teaspoon ground cayenne pepper ADVERTISEMENT', '1/2 teaspoon ground cardamom ADVERTISEMENT', '1/4 teaspoon ground coriander ADVERTISEMENT', '1/4 teaspoon ground allspice ADVERTISEMENT', '1 tablespoon olive oil ADVERTISEMENT', '1 red onion, cut in half and thinly sliced ADVERTISEMENT', '1 red, green, or yellow bell pepper, cut into 1" pieces ADVERTISEMENT', '2 zucchinis, halved lengthwise and cut into 3/4 inch pieces ADVERTISEMENT', '1/2 cup golden raisins ADVERTISEMENT', '1 teaspoon kosher salt ADVERTISEMENT', 'grated zest of one orange ADVERTISEMENT', '1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained ADVERTISEMENT', '1 1/2 cups chicken broth ADVERTISEMENT', '1/2 cup orange juice ADVERTISEMENT', '1 1/2 cups couscous ADVERTISEMENT', '3 tablespoons chopped fresh mint ADVERTISEMENT', 'ADVERTISEMENT']
Steps for preparation : Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.
Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.
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Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.
Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.
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Recipe Name : Spanish Moroccan Fish
Ingredients : ['1 tablespoon vegetable oil ADVERTISEMENT', '1 medium onion, chopped ADVERTISEMENT', '1 clove garlic, finely chopped ADVERTISEMENT', '2 red bell pepper, seeded and sliced into strips ADVERTISEMENT', '1 large carrot, thinly sliced ADVERTISEMENT', '3 tomatoes, chopped ADVERTISEMENT', '4 olives, chopped ADVERTISEMENT', '1 (15 ounce) can garbanzo beans, drained and rinsed ADVERTISEMENT', '1/4 cup fresh parsley, chopped ADVERTISEMENT', '3 tablespoons paprika ADVERTISEMENT', '4 tablespoons ground cumin ADVERTISEMENT', '1 teaspoon cayenne pepper ADVERTISEMENT', '2 tablespoons chicken bouillon granules ADVERTISEMENT', 'Salt to taste ADVERTISEMENT', '5 pounds tilapia fillets ADVERTISEMENT', 'ADVERTISEMENT']
Steps for preparation : Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the bell peppers, carrots, tomatoes, olives, and garbanzo beans and continue to cook until the peppers are slightly tender, about 5 minutes more.
Sprinkle the parsley, paprika, cumin, cayenne, and chicken bouillon over the vegetables. Season with salt to taste. Stir to incorporate. Place the fish on top of the vegetables and add enough water to cover the vegetables. Reduce the heat to low, cover, and cook until fish flakes easily with a fork and juices run clear, about 40 minutes.
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Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the bell peppers, carrots, tomatoes, olives, and garbanzo beans and continue to cook until the peppers are slightly tender, about 5 minutes more.
Sprinkle the parsley, paprika, cumin, cayenne, and chicken bouillon over the vegetables. Season with salt to taste. Stir to incorporate. Place the fish on top of the vegetables and add enough water to cover the vegetables. Reduce the heat to low, cover, and cook until fish flakes easily with a fork and juices run clear, about 40 minutes.
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Recipe Name : Sweet and Nutty Moroccan Couscous
Ingredients : ['2 cups vegetable broth ADVERTISEMENT', '5 tablespoons unsalted butter ADVERTISEMENT', '1/3 cup chopped dates ADVERTISEMENT', '1/3 cup chopped dried apricots ADVERTISEMENT', '1/3 cup golden raisins ADVERTISEMENT', '2 cups dry couscous ADVERTISEMENT', '3 teaspoons ground cinnamon ADVERTISEMENT', '1/2 cup slivered almonds, toasted ADVERTISEMENT', 'ADVERTISEMENT']
Steps for preparation : Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.
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Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.
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Recipe Name : Moroccan Lentil Salad
Ingredients : ['1/2 cup dry lentils ADVERTISEMENT', '1 1/2 cups water ADVERTISEMENT', '1/2 (15 ounce) can garbanzo beans, drained ADVERTISEMENT', '2 tomatoes, chopped ADVERTISEMENT', '4 green onions, chopped ADVERTISEMENT', '2 minced hot green chile peppers ADVERTISEMENT', '1 green bell pepper, chopped ADVERTISEMENT', '1/2 yellow bell pepper, chopped ADVERTISEMENT', '1 red bell pepper, chopped ADVERTISEMENT', '1 lime, juiced ADVERTISEMENT', '2 tablespoons olive oil ADVERTISEMENT', '1/4 cup chopped fresh cilantro ADVERTISEMENT', 'salt to taste ADVERTISEMENT', 'ADVERTISEMENT']
Steps for preparation : Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender.
In a medium size mixing bowl combine lentils, chickpeas, tomatoes, green onions, green chilies, bell peppers, lime juice, olive oil, cilantro, and salt to taste. Toss well. Chill for 20 minutes. Serve chilled.
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Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender.
In a medium size mixing bowl combine lentils, chickpeas, tomatoes, green onions, green chilies, bell peppers, lime juice, olive oil, cilantro, and salt to taste. Toss well. Chill for 20 minutes. Serve chilled.
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Recipe Name : Cara's Moroccan Stew
Ingredients : ['1 cup French green lentils ADVERTISEMENT', '3 bay leaves ADVERTISEMENT', '2 whole garlic cloves ADVERTISEMENT', '3 tablespoons olive oil ADVERTISEMENT', '1 teaspoon chopped fresh thyme leaves ADVERTISEMENT', '1 tablespoon minced garlic ADVERTISEMENT', '1 tablespoon olive oil ADVERTISEMENT', '1 teaspoon crushed hot chile flakes ADVERTISEMENT', '1 teaspoon ground cinnamon ADVERTISEMENT', '1 teaspoon ground cumin ADVERTISEMENT', '1 teaspoon ground coriander ADVERTISEMENT', '1 tablespoon minced garlic ADVERTISEMENT', '1 cup chopped onions ADVERTISEMENT', '1 cup chopped celery ADVERTISEMENT', '1 cup chopped zucchini ADVERTISEMENT', '1 red bell pepper, diced ADVERTISEMENT', '1 yellow bell pepper, diced ADVERTISEMENT', '1 butternut squash - peeled, seeded, and cut into 1-inch cubes ADVERTISEMENT', '1 (8 ounce) can crushed tomatoes ADVERTISEMENT', '1 (15 ounce) can chickpeas, drained ADVERTISEMENT', '4 cups vegetable stock ADVERTISEMENT', '1 cup chopped fresh flat-leaf parsley ADVERTISEMENT', '1/2 cup plain yogurt (optional) ADVERTISEMENT', '2 tablespoons chopped fresh mint (optional) ADVERTISEMENT', '1/4 teaspoon cayenne pepper (optional) ADVERTISEMENT', 'ADVERTISEMENT']
Steps for preparation : Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme, and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.
Heat 1 tablespoon olive in a large pot over medium heat. Stir in chili flakes, cinnamon, cumin, and coriander and cook until fragrant. Add garlic, onion, celery, zucchini, red and yellow peppers, and squash; cook 3 or 4 minutes.
Mix in the lentils, tomatoes, chickpeas, and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yogurt, some chopped mint, and a pinch of cayenne pepper.
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Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme, and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.
Heat 1 tablespoon olive in a large pot over medium heat. Stir in chili flakes, cinnamon, cumin, and coriander and cook until fragrant. Add garlic, onion, celery, zucchini, red and yellow peppers, and squash; cook 3 or 4 minutes.
Mix in the lentils, tomatoes, chickpeas, and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yogurt, some chopped mint, and a pinch of cayenne pepper.
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Recipe Name : Moroccan Lamb with Shiraz Honey Sauce
Ingredients : ['1 (7 bone) rack of lamb, trimmed and frenched ADVERTISEMENT', 'coarse sea salt to taste ADVERTISEMENT', '2 1/2 tablespoons ras el hanout ADVERTISEMENT', '1 cup Shiraz wine ADVERTISEMENT', '1/3 cup honey ADVERTISEMENT', 'ADVERTISEMENT']
Steps for preparation : Preheat oven to 400 degrees F (200 degrees C).
Season lamb with sea salt, and rub with ras el hanout. In a medium cast iron skillet over medium high heat, sear lamb on all sides until evenly browned.
Place skillet with lamb in the preheated oven, and roast 30 minutes, or until the internal temperature has reached a minimum of 145 degrees F (63 degrees C).
Remove lamb from skillet, reserving juices, and allow to rest 10 to 15 minutes before slicing ribs. Place skillet with juices over medium heat, and stir in wine and honey. Cook until reduced by about half. Drizzle over ribs to serve.
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Preheat oven to 400 degrees F (200 degrees C).
Season lamb with sea salt, and rub with ras el hanout. In a medium cast iron skillet over medium high heat, sear lamb on all sides until evenly browned.
Place skillet with lamb in the preheated oven, and roast 30 minutes, or until the internal temperature has reached a minimum of 145 degrees F (63 degrees C).
Remove lamb from skillet, reserving juices, and allow to rest 10 to 15 minutes before slicing ribs. Place skillet with juices over medium heat, and stir in wine and honey. Cook until reduced by about half. Drizzle over ribs to serve.
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Recipe Name : Cold Roasted Moroccan Spiced Salmon
Ingredients : ['3/4 teaspoon ground cinnamon ADVERTISEMENT', '3/4 teaspoon ground cumin ADVERTISEMENT', '1/2 teaspoon salt ADVERTISEMENT', '1/2 teaspoon ground ginger ADVERTISEMENT', '1/4 teaspoon mustard powder ADVERTISEMENT', '1/4 teaspoon ground nutmeg ADVERTISEMENT', '1/8 teaspoon cayenne pepper ADVERTISEMENT', '1/8 teaspoon ground allspice ADVERTISEMENT', '2 teaspoons white sugar ADVERTISEMENT', '2 pounds (1-inch thick) boneless, skin-on center-cut salmon fillets ADVERTISEMENT', '1 tablespoon fresh lime juice ADVERTISEMENT', 'ADVERTISEMENT']
Steps for preparation : In a small bowl, combine the cinnamon, cumin, salt, ginger, mustard, nutmeg, cayenne, allspice, and sugar; set aside.
Line a baking sheet with foil, then spray with nonstick cooking spray. Rinse the salmon with cold water and pat dry. Lightly sprinkle the skin with the spice mix, then place the salmon skin-side down on the prepared baking sheet. Sprinkle the remaining spice mix evenly over the salmon. Allow the salmon to come to room temperature, 30 to 40 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Sprinkle the salmon with lime juice and roast in the oven for 12 minutes. Remove from oven and allow to stand at room temperature for 15 minutes. The salmon will still be rare when removed from the oven, but will continue to cook as it rests. After 15 minutes, wrap the fish tightly with foil and refrigerate for at least 2 hours before serving.
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In a small bowl, combine the cinnamon, cumin, salt, ginger, mustard, nutmeg, cayenne, allspice, and sugar; set aside.
Line a baking sheet with foil, then spray with nonstick cooking spray. Rinse the salmon with cold water and pat dry. Lightly sprinkle the skin with the spice mix, then place the salmon skin-side down on the prepared baking sheet. Sprinkle the remaining spice mix evenly over the salmon. Allow the salmon to come to room temperature, 30 to 40 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Sprinkle the salmon with lime juice and roast in the oven for 12 minutes. Remove from oven and allow to stand at room temperature for 15 minutes. The salmon will still be rare when removed from the oven, but will continue to cook as it rests. After 15 minutes, wrap the fish tightly with foil and refrigerate for at least 2 hours before serving.
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Recipe Name : Moroccan Chickpea Stew
Ingredients : ['1 tablespoon olive oil ADVERTISEMENT', '1 small onion, chopped ADVERTISEMENT', '2 cloves garlic, minced ADVERTISEMENT', '2 teaspoons ground cumin ADVERTISEMENT', '2 teaspoons ground coriander ADVERTISEMENT', '1/2 teaspoon cayenne pepper, or to taste ADVERTISEMENT', '1 teaspoon garam masala ADVERTISEMENT', '1/2 teaspoon curry powder ADVERTISEMENT', '1 pinch salt ADVERTISEMENT', '3 potatoes, cut into 1/2-inch cubes ADVERTISEMENT', '1 (14.5 ounce) can diced tomatoes, undrained ADVERTISEMENT', '1 cup tomato sauce ADVERTISEMENT', '1 cup golden raisins ADVERTISEMENT', 'water, or enough to cover ADVERTISEMENT', '1 (14.5 ounce) can chickpeas, drained and rinsed ADVERTISEMENT', '1 bunch kale, ribs removed, chopped ADVERTISEMENT', '1/2 cup chopped fresh cilantro ADVERTISEMENT', 'ADVERTISEMENT']
Steps for preparation : Heat the olive oil in a large pot over medium heat; cook the onion and garlic in the hot oil until the onions are translucent, 5 to 7 minutes. Stir the cumin, coriander, cayenne pepper, garam masala, curry powder, and salt into the onion and garlic; cook together until fragrant, about 1 minute. Add the potatoes, diced tomatoes, tomato sauce, and raisins to the pot. Pour enough water over the mixture to cover; bring to a simmer and cook until the potatoes are soft, 10 to 15 minutes.
Add the chickpeas and kale to the pot; simmer until the kale wilts, about 3 minutes. Sprinkle the cilantro over the stew and immediately remove the pot from the heat.
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Heat the olive oil in a large pot over medium heat; cook the onion and garlic in the hot oil until the onions are translucent, 5 to 7 minutes. Stir the cumin, coriander, cayenne pepper, garam masala, curry powder, and salt into the onion and garlic; cook together until fragrant, about 1 minute. Add the potatoes, diced tomatoes, tomato sauce, and raisins to the pot. Pour enough water over the mixture to cover; bring to a simmer and cook until the potatoes are soft, 10 to 15 minutes.
Add the chickpeas and kale to the pot; simmer until the kale wilts, about 3 minutes. Sprinkle the cilantro over the stew and immediately remove the pot from the heat.
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Recipe Name : Moroccan Potato Casserole
Ingredients : ['6 cloves garlic ADVERTISEMENT', 'salt to taste ADVERTISEMENT', '2 teaspoons paprika ADVERTISEMENT', '1/2 teaspoon ground cumin ADVERTISEMENT', '1/4 teaspoon ground cayenne pepper ADVERTISEMENT', '3/4 cup chopped fresh cilantro ADVERTISEMENT', '3/4 cup chopped parsley ADVERTISEMENT', '1 lemon, juiced ADVERTISEMENT', '3 tablespoons red wine vinegar ADVERTISEMENT', '3 tablespoons olive oil ADVERTISEMENT', '1 1/2 pounds red potatoes, sliced 1/2 inch thick ADVERTISEMENT', '1 large red bell pepper, cut into 1 inch pieces ADVERTISEMENT', '1 yellow bell pepper, cut into 1 1/2 inch squares ADVERTISEMENT', '1 large green bell pepper, cut into 1 1/2 inch pieces ADVERTISEMENT', '4 stalks celery, cut into 2 inch pieces ADVERTISEMENT', '1 pound tomatoes, each cut into 8 wedges ADVERTISEMENT', '2 tablespoons olive oil ADVERTISEMENT', 'ADVERTISEMENT']
Steps for preparation : Preheat oven to 350 degrees F (175 degrees C).
Combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor bowl. Process until mixture forms a paste. Add herbs, and pulse a few times to blend. Add lemon juice, vinegar, and 2 to 3 tablespoons olive oil; blend. Season to taste with salt.
In a large bowl, combine potatoes, peppers, and celery. Season with salt, and toss with herb sauce. Transfer to a large shallow baking dish. Scatter tomatoes among the potato mixture. Drizzle 1 to 2 tablespoons oil over top, and cover with foil.
Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.
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Preheat oven to 350 degrees F (175 degrees C).
Combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor bowl. Process until mixture forms a paste. Add herbs, and pulse a few times to blend. Add lemon juice, vinegar, and 2 to 3 tablespoons olive oil; blend. Season to taste with salt.
In a large bowl, combine potatoes, peppers, and celery. Season with salt, and toss with herb sauce. Transfer to a large shallow baking dish. Scatter tomatoes among the potato mixture. Drizzle 1 to 2 tablespoons oil over top, and cover with foil.
Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.
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Recipe Name : Moroccan Meat Cigars
Ingredients : ['1 teaspoon olive oil ADVERTISEMENT', '1/2 pound lean ground beef ADVERTISEMENT', '1/2 cup canned crushed tomatoes, drained ADVERTISEMENT', '1/4 teaspoon ground cinnamon ADVERTISEMENT', '1/4 teaspoon ground cumin ADVERTISEMENT', '1/8 teaspoon paprika ADVERTISEMENT', '1/8 teaspoon ground allspice ADVERTISEMENT', '1 (16 ounce) package phyllo dough ADVERTISEMENT', 'cooking oil spray ADVERTISEMENT', 'ADVERTISEMENT']
Steps for preparation : Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Heat olive oil in skillet over medium-high heat. Cook ground beef until it loses its pink color and begins to brown. Drain fat from skillet. Add tomatoes, cinnamon, cumin, paprika and allspice. Reduce heat to medium and simmer until mixture reduces slightly, about 10 minutes.
Remove one phyllo sheet from package and keep the rest covered with a clean cloth until ready to use. On a flat work surface, cut the phyllo sheet into 2 14x9-inch rectangles. Spray the first half-sheet with cooking spray, place the 2nd half on top of it and spray again with oil. Place a generous teaspoon of the meat mixture near the narrow end of the dough. Fold dough over the top of the meat, fold in the sides of the dough, and roll into a narrow tube (cigar) shape. Repeat until all the meat has been rolled up. Arrange cigars on prepared baking sheet.
Bake in preheated oven until lightly browned, about 25 minutes.
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Heat olive oil in skillet over medium-high heat. Cook ground beef until it loses its pink color and begins to brown. Drain fat from skillet. Add tomatoes, cinnamon, cumin, paprika and allspice. Reduce heat to medium and simmer until mixture reduces slightly, about 10 minutes.
Remove one phyllo sheet from package and keep the rest covered with a clean cloth until ready to use. On a flat work surface, cut the phyllo sheet into 2 14x9-inch rectangles. Spray the first half-sheet with cooking spray, place the 2nd half on top of it and spray again with oil. Place a generous teaspoon of the meat mixture near the narrow end of the dough. Fold dough over the top of the meat, fold in the sides of the dough, and roll into a narrow tube (cigar) shape. Repeat until all the meat has been rolled up. Arrange cigars on prepared baking sheet.
Bake in preheated oven until lightly browned, about 25 minutes.
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Recipe Name : Moroccan Fig Pork Roast
Ingredients : ['1 (5 pound) boneless pork loin roast ADVERTISEMENT', '1 tablespoon curry powder ADVERTISEMENT', '1 tablespoon ground turmeric ADVERTISEMENT', '1 tablespoon garam masala ADVERTISEMENT', '2 teaspoons ground ginger ADVERTISEMENT', '2 teaspoons chili powder ADVERTISEMENT', '1 teaspoon ground cumin ADVERTISEMENT', '1 pinch ground cayenne pepper ADVERTISEMENT', 'salt and ground black pepper to taste ADVERTISEMENT', '2 tablespoons olive oil ADVERTISEMENT', '2 tablespoons butter ADVERTISEMENT', '3 cloves garlic, roughly chopped ADVERTISEMENT', '1 onion, roughly chopped ADVERTISEMENT', '2 tablespoons fig compote ADVERTISEMENT', '1 (14.5 ounce) can whole peeled tomatoes ADVERTISEMENT', '1 cup chicken broth ADVERTISEMENT', 'ADVERTISEMENT']
Steps for preparation : Preheat an oven to 350 degrees F (175 degrees C). Pat pork roast dry with a clean towel. Mix curry powder, turmeric, garam masala, ground ginger, chili powder, cumin, cayenne, salt, and pepper in a small bowl. Rub spice mixture all over the pork roast.
Heat the olive oil and butter in a large, heavy bottom pot or Dutch oven over medium-high heat. Place the seasoned pork roast into the pot and cook until evenly browned, about 2 minutes on each side. Remove pork and set aside. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the fig compote, until well blended. Return pork to the pot, coating it with the fig mixture. Pour in the tomatoes and chicken broth. Cover, and bring to a boil.
Place covered pot in the preheated oven. Cook until the pork is no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
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Preheat an oven to 350 degrees F (175 degrees C). Pat pork roast dry with a clean towel. Mix curry powder, turmeric, garam masala, ground ginger, chili powder, cumin, cayenne, salt, and pepper in a small bowl. Rub spice mixture all over the pork roast.
Heat the olive oil and butter in a large, heavy bottom pot or Dutch oven over medium-high heat. Place the seasoned pork roast into the pot and cook until evenly browned, about 2 minutes on each side. Remove pork and set aside. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the fig compote, until well blended. Return pork to the pot, coating it with the fig mixture. Pour in the tomatoes and chicken broth. Cover, and bring to a boil.
Place covered pot in the preheated oven. Cook until the pork is no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
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Recipe Name : Moroccan Vegetable Soup
Ingredients : ['2 tablespoons olive oil ADVERTISEMENT', '1 onion, chopped ADVERTISEMENT', '1 cup peeled, chopped carrots ADVERTISEMENT', '1 cup peeled, chopped parsnips ADVERTISEMENT', '1 cup canned pumpkin puree ADVERTISEMENT', '1 quart vegetable stock ADVERTISEMENT', '1 teaspoon lemon juice ADVERTISEMENT', 'salt to taste ADVERTISEMENT', 'ground black pepper to taste ADVERTISEMENT', '1/2 teaspoon dried cilantro ADVERTISEMENT', '2 teaspoons olive oil (optional) ADVERTISEMENT', '1 clove garlic, minced (optional) ADVERTISEMENT', '3 tablespoons chopped fresh parsley (optional) ADVERTISEMENT', '1/8 teaspoon paprika (optional) ADVERTISEMENT', 'ADVERTISEMENT']
Steps for preparation : Heat 2 tablespoons olive oil in a large pot. Stir in onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrots and parsnips. Cover and cook until vegetables have softened slightly, about 5 minutes.
Stir in the pumpkin puree and stock. Bring to a simmer and reduce heat to low. Cover and let simmer until vegetables are tender, about 40 minutes. Add lemon juice, salt, pepper, and cilantro. Taste and adjust seasonings, if necessary. Remove from heat and allow to cool.
Ladle soup in batches into a food processor and blend until smooth (or use an immersion blender). If soup is too thick, thin with additional stock. Return pureed soup to the pot and heat through.
To make the garnish, heat olive oil in a small skillet. Cook garlic and parsley over low heat 1 to 2 minutes. Stir in paprika. Swirl a half teaspoon of garnish on each serving of soup.
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Heat 2 tablespoons olive oil in a large pot. Stir in onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrots and parsnips. Cover and cook until vegetables have softened slightly, about 5 minutes.
Stir in the pumpkin puree and stock. Bring to a simmer and reduce heat to low. Cover and let simmer until vegetables are tender, about 40 minutes. Add lemon juice, salt, pepper, and cilantro. Taste and adjust seasonings, if necessary. Remove from heat and allow to cool.
Ladle soup in batches into a food processor and blend until smooth (or use an immersion blender). If soup is too thick, thin with additional stock. Return pureed soup to the pot and heat through.
To make the garnish, heat olive oil in a small skillet. Cook garlic and parsley over low heat 1 to 2 minutes. Stir in paprika. Swirl a half teaspoon of garnish on each serving of soup.
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Recipe Name : Moroccan Lamb Kabobs
Ingredients : ['2 pounds ground lamb ADVERTISEMENT', '1 cup raisins ADVERTISEMENT', '5 ounces goat cheese ADVERTISEMENT', '1/3 cup mayonnaise ADVERTISEMENT', '1 red onion, finely chopped ADVERTISEMENT', '2 cloves garlic, finely chopped ADVERTISEMENT', '2 tablespoons chopped fresh cilantro ADVERTISEMENT', '3/4 tablespoon ground cayenne pepper ADVERTISEMENT', '1/2 teaspoon ground cumin ADVERTISEMENT', '1/2 teaspoon ground coriander ADVERTISEMENT', 'salt to taste ADVERTISEMENT', 'coarsely ground black pepper to taste ADVERTISEMENT', 'ADVERTISEMENT']
Steps for preparation : Preheat an outdoor grill for high heat and lightly oil grate.
In a medium bowl, mix together ground lamb, raisins, goat cheese, mayonnaise, red onion, garlic, cilantro, cayenne pepper, cumin, ground coriander, salt and black pepper. Divide the mixture into approximately 6 even portions, and press around skewers.
Place skewers on the grill. Cook approximately 4 minutes per side, or until the cheese has melted, the raisins are tender and lamb has reached desired doneness.
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Preheat an outdoor grill for high heat and lightly oil grate.
In a medium bowl, mix together ground lamb, raisins, goat cheese, mayonnaise, red onion, garlic, cilantro, cayenne pepper, cumin, ground coriander, salt and black pepper. Divide the mixture into approximately 6 even portions, and press around skewers.
Place skewers on the grill. Cook approximately 4 minutes per side, or until the cheese has melted, the raisins are tender and lamb has reached desired doneness.
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Recipe Name : Moroccan Peach Roasted Chicken
Ingredients : ['1/4 cup margarine or butter ADVERTISEMENT', '1/4 cup honey ADVERTISEMENT', '1 teaspoon rose water ADVERTISEMENT', '1 teaspoon salt ADVERTISEMENT', 'ground black pepper to taste ADVERTISEMENT', '4 pounds bone-in chicken pieces, with skin ADVERTISEMENT', '1 pound fresh peaches, pitted and sliced ADVERTISEMENT', '1 tablespoon white sugar ADVERTISEMENT', '1/2 cup toasted slivered almonds (optional) ADVERTISEMENT', 'ADVERTISEMENT']
Steps for preparation : Preheat the oven to 425 degrees F (220 degrees C).
In a glass measuring cup, combine the margarine, honey, rose water, salt and pepper. Heat in the microwave until margarine has melted, about 30 seconds. Place chicken in a baking dish and pour the margarine mixture over it. Stir to coat the chicken completely. Place the dish of chicken into the oven.
Cook uncovered in the preheated oven until chicken pieces have browned, about 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C). Add the peaches to the dish and sprinkle with sugar. Continue to roast until chicken is cooked through, about 20 more minutes.
Remove chicken pieces to a serving dish and pour the juices from the pan over them. Garnish with slivered almonds.
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Preheat the oven to 425 degrees F (220 degrees C).
In a glass measuring cup, combine the margarine, honey, rose water, salt and pepper. Heat in the microwave until margarine has melted, about 30 seconds. Place chicken in a baking dish and pour the margarine mixture over it. Stir to coat the chicken completely. Place the dish of chicken into the oven.
Cook uncovered in the preheated oven until chicken pieces have browned, about 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C). Add the peaches to the dish and sprinkle with sugar. Continue to roast until chicken is cooked through, about 20 more minutes.
Remove chicken pieces to a serving dish and pour the juices from the pan over them. Garnish with slivered almonds.
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Recipe Name : Harvey's Moroccan Roast Chicken
Ingredients : ['Dry Spice Mix: ADVERTISEMENT', '1/8 teaspoon ground cloves ADVERTISEMENT', '1/4 teaspoon ground black pepper ADVERTISEMENT', '3/8 teaspoon fennel seed, ground ADVERTISEMENT', '3/4 teaspoon sesame seeds, ground ADVERTISEMENT', '1/8 teaspoon ground coriander ADVERTISEMENT', '1/8 teaspoon ground cumin ADVERTISEMENT', '1/8 teaspoon ground allspice ADVERTISEMENT', '1/4 teaspoon ground nutmeg ADVERTISEMENT', '3/4 teaspoon ground ginger ADVERTISEMENT', '1/8 teaspoon ground cardamom ADVERTISEMENT', 'Spice Paste: ADVERTISEMENT', '2 tablespoons Hungarian paprika ADVERTISEMENT', '1/4 cup fresh lemon juice ADVERTISEMENT', '1 tablespoon salt ADVERTISEMENT', '3 tablespoons chopped fresh mint ADVERTISEMENT', '1 teaspoon ground black pepper ADVERTISEMENT', '2 cloves garlic, peeled and crushed ADVERTISEMENT', '3 tablespoons olive oil ADVERTISEMENT', '1 pound small red potatoes, quartered ADVERTISEMENT', '2 cups baby carrots ADVERTISEMENT', '2 small lemons ADVERTISEMENT', '1 (4 pound) roasting chicken, rinsed and patted dry ADVERTISEMENT', 'ADVERTISEMENT']
Steps for preparation : Preheat oven to 350 degrees F (175 degrees C).
For the spice mix: Mix together in a bowl the cloves, pepper, fennel, sesame seeds, coriander, cumin, allspice, nutmeg, ginger and cardamom. Set aside.
For the spice paste: Place the paprika, lemon juice, the spice mix (from Step 2), salt, chopped mint, black pepper and garlic cloves in a blender. Add 2 tablespoons of the olive oil and blend to until ingredients are mixed, about 6 or 8 pulses. Slowly add the additional olive oil if mixture seems too thick to spread. Blend just until mixture is a smooth paste.
Spread potatoes and carrots in a roasting pan. Rub about 1/4 of the spice paste inside the cavity of the chicken. Rub the remainder of the paste on the outside of the chicken including the underside. Place the chicken directly on the carrots and potatoes. Pierce the 2 lemons all over with a fork, and place them into the chicken cavity.
Tent the chicken with aluminum foil. Roast approximately 2 hours until the thickest part of the thigh reaches 180 degrees F (80 degrees C) and the juices run clear. Remove from the oven and let rest for about 10 minutes before serving.
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Preheat oven to 350 degrees F (175 degrees C).
For the spice mix: Mix together in a bowl the cloves, pepper, fennel, sesame seeds, coriander, cumin, allspice, nutmeg, ginger and cardamom. Set aside.
For the spice paste: Place the paprika, lemon juice, the spice mix (from Step 2), salt, chopped mint, black pepper and garlic cloves in a blender. Add 2 tablespoons of the olive oil and blend to until ingredients are mixed, about 6 or 8 pulses. Slowly add the additional olive oil if mixture seems too thick to spread. Blend just until mixture is a smooth paste.
Spread potatoes and carrots in a roasting pan. Rub about 1/4 of the spice paste inside the cavity of the chicken. Rub the remainder of the paste on the outside of the chicken including the underside. Place the chicken directly on the carrots and potatoes. Pierce the 2 lemons all over with a fork, and place them into the chicken cavity.
Tent the chicken with aluminum foil. Roast approximately 2 hours until the thickest part of the thigh reaches 180 degrees F (80 degrees C) and the juices run clear. Remove from the oven and let rest for about 10 minutes before serving.
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Recipe Name : Moroccan Shabbat Fish
Ingredients : ['1 red bell pepper, cut into thin strips ADVERTISEMENT', '3 tomatoes, sliced ADVERTISEMENT', '6 (6 ounce) tilapia fillets ADVERTISEMENT', '2 tablespoons paprika ADVERTISEMENT', '1 tablespoon chicken bouillon granules ADVERTISEMENT', '1 teaspoon cayenne pepper ADVERTISEMENT', 'salt and pepper to taste ADVERTISEMENT', '1/4 cup olive oil ADVERTISEMENT', '1 cup water ADVERTISEMENT', '1/4 cup chopped fresh parsley ADVERTISEMENT', 'ADVERTISEMENT']
Steps for preparation : Preheat an oven to 200 degrees F (95 degrees C).
Layer the sliced red peppers and sliced tomatoes in the bottom of a baking dish. Arrange the tilapia fillets on top of the vegetables.
Combine the paprika, chicken bouillon, cayenne, salt, pepper, olive oil, and water and mix well. Pour the seasoning mixture over the fish. Sprinkle with parsley.
Cover the baking dish with aluminum foil and bake in the preheated oven until the fish flakes easily with a fork and the vegetables are tender, about 1 hour.
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Preheat an oven to 200 degrees F (95 degrees C).
Layer the sliced red peppers and sliced tomatoes in the bottom of a baking dish. Arrange the tilapia fillets on top of the vegetables.
Combine the paprika, chicken bouillon, cayenne, salt, pepper, olive oil, and water and mix well. Pour the seasoning mixture over the fish. Sprinkle with parsley.
Cover the baking dish with aluminum foil and bake in the preheated oven until the fish flakes easily with a fork and the vegetables are tender, about 1 hour.
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Recipe Name : Moroccan Chicken Sann
Ingredients : ['1/2 cup soy sauce ADVERTISEMENT', '1/2 cup fresh lemon juice ADVERTISEMENT', '1/2 cup sherry ADVERTISEMENT', '1/2 cup honey ADVERTISEMENT', '1/2 teaspoon ground thyme ADVERTISEMENT', '2 teaspoons curry powder ADVERTISEMENT', '1/2 teaspoon dried oregano ADVERTISEMENT', '1/2 teaspoon ground ginger ADVERTISEMENT', '1/2 teaspoon ground black pepper ADVERTISEMENT', '1 clove garlic, pressed ADVERTISEMENT', '3 pounds cut up chicken pieces ADVERTISEMENT', '1 1/2 cups uncooked brown rice ADVERTISEMENT', '3 cups water ADVERTISEMENT', '2 tablespoons olive oil ADVERTISEMENT', '8 pitted prunes ADVERTISEMENT', '8 dried apricot halves ADVERTISEMENT', 'ADVERTISEMENT']
Steps for preparation : Whisk together the soy sauce, lemon juice, sherry, honey, thyme, curry powder. dried oregano, ground ginger, ground black pepper, and garlic. Place the marinade with the chicken into a resealable bag, and marinate for at least 30 minutes or up to 24 hours.
Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
Heat the olive oil in a large skillet over medium-high heat, and cook the chicken pieces until browned on all sides. Sprinkle the chicken with prunes and apricots; pour the marinade into the skillet. Bring to a simmer, cover, and cook for 30 minutes. Uncover and simmer until the sauce is slightly thickened, the chicken is no longer pink at the bone, and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve over the brown rice.
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Whisk together the soy sauce, lemon juice, sherry, honey, thyme, curry powder. dried oregano, ground ginger, ground black pepper, and garlic. Place the marinade with the chicken into a resealable bag, and marinate for at least 30 minutes or up to 24 hours.
Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
Heat the olive oil in a large skillet over medium-high heat, and cook the chicken pieces until browned on all sides. Sprinkle the chicken with prunes and apricots; pour the marinade into the skillet. Bring to a simmer, cover, and cook for 30 minutes. Uncover and simmer until the sauce is slightly thickened, the chicken is no longer pink at the bone, and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve over the brown rice.
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Recipe Name : Tempeh Kabobs with Moroccan Couscous
Ingredients : ['1 (8 ounce) package tempeh, cut into 1/2 inch squares ADVERTISEMENT', '16 fresh white mushrooms ADVERTISEMENT', '1 medium eggplant, cut into 1 inch cubes ADVERTISEMENT', '1 large red bell pepper, cut into 1 inch pieces ADVERTISEMENT', '16 cherry tomatoes ADVERTISEMENT', '8 tablespoons olive oil ADVERTISEMENT', '4 tablespoons soy sauce ADVERTISEMENT', '4 tablespoons teriyaki sauce ADVERTISEMENT', '3 tablespoons honey ADVERTISEMENT', '1 tablespoon grated fresh ginger root ADVERTISEMENT', '1 tablespoon chopped fresh garlic ADVERTISEMENT', 'salt and pepper to taste ADVERTISEMENT', '2 cups vegetable broth ADVERTISEMENT', '1 tablespoon grated fresh ginger root ADVERTISEMENT', '1 teaspoon ground cumin ADVERTISEMENT', 'salt to taste ADVERTISEMENT', '1 cup dry couscous ADVERTISEMENT', '3/4 cup raisins ADVERTISEMENT', '3/4 cup drained canned chick-peas (garbanzo beans) ADVERTISEMENT', '1 lemon ADVERTISEMENT', 'ADVERTISEMENT']
Steps for preparation : Place tempeh, mushrooms, eggplant, red bell pepper, and cherry tomatoes in a large resealable plastic bag. In a mixing bowl, whisk together olive oil, soy sauce, teriyaki sauce, and honey; season with 1 tablespoon ginger, 1 tablespoon garlic, and salt and pepper to taste. Pour mixture over tempeh and veggies, seal, and shake to coat. Refrigerate for 2 hours.
Preheat grill for medium-high heat. Thread tempeh and veggies on skewers. Reserve remaining marinade.
Grill skewers, turning often to make sure everything is cooked evenly. These can also be done in the broiler.
While grilling kabobs, combine vegetable stock, 1 tablespoon grated ginger, cumin, and salt. Bring to a light boil. Stir in couscous, raisins, and garbanzo beans; cover, and remove from heat. Let sit for five minutes, or until fluffy. Just before serving, squeeze lemon over couscous and stir. Serve kabobs with reserved marinade.
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Place tempeh, mushrooms, eggplant, red bell pepper, and cherry tomatoes in a large resealable plastic bag. In a mixing bowl, whisk together olive oil, soy sauce, teriyaki sauce, and honey; season with 1 tablespoon ginger, 1 tablespoon garlic, and salt and pepper to taste. Pour mixture over tempeh and veggies, seal, and shake to coat. Refrigerate for 2 hours.
Preheat grill for medium-high heat. Thread tempeh and veggies on skewers. Reserve remaining marinade.
Grill skewers, turning often to make sure everything is cooked evenly. These can also be done in the broiler.
While grilling kabobs, combine vegetable stock, 1 tablespoon grated ginger, cumin, and salt. Bring to a light boil. Stir in couscous, raisins, and garbanzo beans; cover, and remove from heat. Let sit for five minutes, or until fluffy. Just before serving, squeeze lemon over couscous and stir. Serve kabobs with reserved marinade.
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Recipe Name : Moroccan Harira (Bean Soup)
Ingredients : ['6 cups beef stock ADVERTISEMENT', '1 cup dry lentils ADVERTISEMENT', '1 tablespoon olive oil, or to taste ADVERTISEMENT', '1 onion, chopped ADVERTISEMENT', '1 cinnamon stick ADVERTISEMENT', '1 teaspoon minced fresh ginger root ADVERTISEMENT', '1 teaspoon ground turmeric ADVERTISEMENT', '1 teaspoon ground cumin ADVERTISEMENT', '1 teaspoon ground black pepper ADVERTISEMENT', '1 (15 ounce) can garbanzo beans, drained ADVERTISEMENT', '1 (15 ounce) can red kidney beans, rinsed and drained ADVERTISEMENT', '1 (14 ounce) can diced tomatoes ADVERTISEMENT', '1 cup cooked quinoa (optional) ADVERTISEMENT', '1 bunch flat-leaf parsley leaves and thinner stems, chopped ADVERTISEMENT', '1 bunch cilantro leaves and thinner stems, chopped ADVERTISEMENT', '1 lemon, or to taste, juiced ADVERTISEMENT', 'ADVERTISEMENT']
Steps for preparation : Stir beef stock and lentils together in a large pot; bring to a boil, reduce heat to low, and keep at a simmer while preparing onion.
Heat olive oil in a skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in the hot oil until the onion is translucent, about 5 minutes; add to stock mixture.
Pour garbanzo beans, kidney beans, tomatoes, and quinoa into the stock mixture; stir and bring mixture to a boil. Stir parsley and cilantro into the stock mixture; reduce heat to low and cook mixture at a simmer until the lentils are tender, about 45 minutes. Drizzle lemon juice over the soup before serving.
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Stir beef stock and lentils together in a large pot; bring to a boil, reduce heat to low, and keep at a simmer while preparing onion.
Heat olive oil in a skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in the hot oil until the onion is translucent, about 5 minutes; add to stock mixture.
Pour garbanzo beans, kidney beans, tomatoes, and quinoa into the stock mixture; stir and bring mixture to a boil. Stir parsley and cilantro into the stock mixture; reduce heat to low and cook mixture at a simmer until the lentils are tender, about 45 minutes. Drizzle lemon juice over the soup before serving.
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Recipe Name : Make-Ahead Moroccan Lamb Stew
Ingredients : ['1 teaspoon ground cinnamon ADVERTISEMENT', '1 teaspoon ground cumin ADVERTISEMENT', '1/2 teaspoon ground ginger ADVERTISEMENT', '1/4 teaspoon ground cloves ADVERTISEMENT', '1/4 teaspoon ground nutmeg ADVERTISEMENT', '1/4 teaspoon ground turmeric ADVERTISEMENT', '1/8 teaspoon curry powder ADVERTISEMENT', '1 teaspoon kosher salt ADVERTISEMENT', '1 pound ground lamb ADVERTISEMENT', '1 tablespoon butter ADVERTISEMENT', '1 sweet onion, chopped ADVERTISEMENT', '1 (14.5 ounce) can organic beef broth ADVERTISEMENT', '1 (14.5 ounce) can organic chicken broth ADVERTISEMENT', '2 (14.5 ounce) cans beef consomme ADVERTISEMENT', '1 (14.5 ounce) can diced tomatoes, undrained ADVERTISEMENT', '1 tablespoon honey ADVERTISEMENT', '3 large carrots, chopped ADVERTISEMENT', '2 sweet potatoes, peeled and diced ADVERTISEMENT', '1 (15 ounce) can garbanzo beans, drained and rinsed ADVERTISEMENT', '1/2 cup chopped dried apricots ADVERTISEMENT', '1 cup dried lentils, rinsed ADVERTISEMENT', 'ground black pepper, to taste ADVERTISEMENT', 'ADVERTISEMENT']
Steps for preparation : Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl. Mix in the ground lamb. For most flavorful results, allow mixture to rest, refrigerated, overnight.
Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Mix the spiced lamb mixture to the onions. Cook and stir until meat is browned, about 5 minutes.
Pour the beef broth, chicken broth, and consomme into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, garbanzo beans, dried apricots and lentils. Bring to boil; reduce heat to low.
Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste.
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Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl. Mix in the ground lamb. For most flavorful results, allow mixture to rest, refrigerated, overnight.
Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Mix the spiced lamb mixture to the onions. Cook and stir until meat is browned, about 5 minutes.
Pour the beef broth, chicken broth, and consomme into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, garbanzo beans, dried apricots and lentils. Bring to boil; reduce heat to low.
Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste.
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Recipe Name : Moroccan Lentil Soup with Veggies
Ingredients : ['1/4 cup olive oil ADVERTISEMENT', '4 large carrots, chopped ADVERTISEMENT', '1 large white onion, finely chopped ADVERTISEMENT', '2 teaspoons kosher salt ADVERTISEMENT', '2 teaspoons chopped fresh parsley ADVERTISEMENT', '1 teaspoon ground black pepper ADVERTISEMENT', '1/2 teaspoon ground ginger ADVERTISEMENT', '1/2 teaspoon dried tarragon ADVERTISEMENT', '1/2 teaspoon cumin ADVERTISEMENT', '1 (16 ounce) package dry lentils ADVERTISEMENT', '1 cup crushed tomatoes ADVERTISEMENT', '2 quarts vegetable broth ADVERTISEMENT', '1 (10 ounce) package spinach ADVERTISEMENT', '1 large zucchini, cut into small pieces ADVERTISEMENT', '1 pinch salt to taste ADVERTISEMENT', '1 teaspoon olive oil, or to taste ADVERTISEMENT', 'ADVERTISEMENT']
Steps for preparation : Heat 1/4 cup olive oil in a large pot over medium heat. Cook and stir carrots, onion, salt, parsley, black pepper, ginger, tarragon, and cumin in the hot oil until the onion is translucent, 5 to 7 minutes.
Stir lentils and tomatoes into the carrot mixture. Pour vegetable broth over the vegetables, stir, and bring to a boil. Reduce heat to low, place a cover on the pot, and simmer until the lentils are tender, 45 to 50 minutes.
Stir spinach and zucchini into the broth mixture; simmer until the zucchini is tender, about 7 minutes more. Remove pot from heat and season soup with salt. Drizzle 1 teaspoon olive oil over the soup before serving.
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Heat 1/4 cup olive oil in a large pot over medium heat. Cook and stir carrots, onion, salt, parsley, black pepper, ginger, tarragon, and cumin in the hot oil until the onion is translucent, 5 to 7 minutes.
Stir lentils and tomatoes into the carrot mixture. Pour vegetable broth over the vegetables, stir, and bring to a boil. Reduce heat to low, place a cover on the pot, and simmer until the lentils are tender, 45 to 50 minutes.
Stir spinach and zucchini into the broth mixture; simmer until the zucchini is tender, about 7 minutes more. Remove pot from heat and season soup with salt. Drizzle 1 teaspoon olive oil over the soup before serving.
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Recipe Name : Moroccan Quinoa Salad
Ingredients : ['3 tablespoons olive oil ADVERTISEMENT', '5 cloves garlic, minced ADVERTISEMENT', '3 shallots, diced ADVERTISEMENT', '1 1/2 teaspoons ground cumin ADVERTISEMENT', '1 1/2 teaspoons ground ginger ADVERTISEMENT', '1 1/2 teaspoons ground cinnamon ADVERTISEMENT', '4 cups chicken broth ADVERTISEMENT', '2 cups red quinoa ADVERTISEMENT', '1 1/4 cups raisins ADVERTISEMENT', '2 cups hot water ADVERTISEMENT', 'lemon, juiced ADVERTISEMENT', '1 (29 ounce) can garbanzo beans, drained ADVERTISEMENT', '2 carrots, shredded ADVERTISEMENT', '1/3 cup chopped fresh parsley ADVERTISEMENT', '1/3 cup chopped fresh basil ADVERTISEMENT', '1/3 cup chopped fresh mint ADVERTISEMENT', 'ADVERTISEMENT']
Steps for preparation : Heat the olive oil in a skillet over medium heat. Stir in the garlic and shallots; cook and stir until the shallots have softened and turned translucent, about 5 minutes. Stir in the cumin, ginger, and cinnamon. Cook until fragrant, about 1 minute more. Add the chicken broth and quinoa, and bring to a boil, then reduce heat to low. Cover and cook until the quinoa is tender and the liquid has been absorbed, about 20 minutes.
Meanwhile, place raisins in a bowl and cover with hot water. Soak until the raisins soften and plump up, about 15 minutes. Drain and set aside.
Fluff the quinoa with a fork and stir in the lemon juice. Remove from heat and allow to cool to room temperature. Stir in the garbanzo beans, raisins, carrots, parsley, basil, and mint. Serve at room temperature or chilled.
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Heat the olive oil in a skillet over medium heat. Stir in the garlic and shallots; cook and stir until the shallots have softened and turned translucent, about 5 minutes. Stir in the cumin, ginger, and cinnamon. Cook until fragrant, about 1 minute more. Add the chicken broth and quinoa, and bring to a boil, then reduce heat to low. Cover and cook until the quinoa is tender and the liquid has been absorbed, about 20 minutes.
Meanwhile, place raisins in a bowl and cover with hot water. Soak until the raisins soften and plump up, about 15 minutes. Drain and set aside.
Fluff the quinoa with a fork and stir in the lemon juice. Remove from heat and allow to cool to room temperature. Stir in the garbanzo beans, raisins, carrots, parsley, basil, and mint. Serve at room temperature or chilled.
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Recipe Name : Moroccan Black-Eyed Peas (Cowpeas)
Ingredients : ['1 1/2 cups dried black-eyed peas (cowpeas) ADVERTISEMENT', '1 onion, chopped ADVERTISEMENT', '1 (8 ounce) can tomato sauce ADVERTISEMENT', '1/2 cup olive oil ADVERTISEMENT', '1/4 cup chopped fresh cilantro ADVERTISEMENT', '3 cloves garlic, finely chopped ADVERTISEMENT', '1 1/2 teaspoons salt ADVERTISEMENT', '1 1/2 teaspoons ground cumin ADVERTISEMENT', '1 1/2 teaspoons sweet paprika ADVERTISEMENT', '1 teaspoon ground ginger ADVERTISEMENT', '1/4 teaspoon cayenne pepper ADVERTISEMENT', '3 1/2 cups water, or more if needed ADVERTISEMENT', 'ADVERTISEMENT']
Steps for preparation : Place black-eyed peas into a large container and cover with several inches of cool water; let stand for 8 hours to overnight. Drain and rinse peas.
Combine peas, onion, tomato sauce, olive oil, cilantro, garlic, salt, cumin, paprika, ginger, and cayenne pepper in a stockpot; pour 3 1/2 cups water over pea mixture. Bring water to a boil, decrease heat to low, cover pot, and simmer, stirring occasionally and adding more water if sauce gets too thick, until peas are tender, about 1 1/2 hours.
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Place black-eyed peas into a large container and cover with several inches of cool water; let stand for 8 hours to overnight. Drain and rinse peas.
Combine peas, onion, tomato sauce, olive oil, cilantro, garlic, salt, cumin, paprika, ginger, and cayenne pepper in a stockpot; pour 3 1/2 cups water over pea mixture. Bring water to a boil, decrease heat to low, cover pot, and simmer, stirring occasionally and adding more water if sauce gets too thick, until peas are tender, about 1 1/2 hours.
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