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Recipe Name : Moroccan Carrot Salad with Parsley and Roasted Lemon
Ingredients : ['1 large lemon, washed, sliced into thin rounds, and then quartered', '1/4 cup extra-virgin olive oil, plus extra for lemons', '1 1/2 teaspoons ground cumin', '1/4 teaspoon ground cinnamon', '1/4 teaspoon ground ginger', '2 pinches cayenne pepper', '1/2 teaspoon orange zest, plus 1/4 cup orange juice', 'Kosher salt and freshly ground black pepper', '8 medium carrots, peeled and grated (about 4 cups)', '1/4 cup chopped fresh parsley', '2 tablespoons toasted pine nuts']
Steps for preparation : Place the lemon pieces in a cold skillet. Add a generous amount of oil to cover the bottom of the pan and heat over low heat until the rinds soften and begin to brown and caramelize, about 20 minutes.
In a large bowl, add the cumin, cinnamon, ginger, cayenne, orange zest, orange juice, salt, and pepper. While whisking, pour 1/4 cup olive oil in a thin stream until the dressing reaches your desired consistency. Add the carrots, parsley, and pine nuts. Remove the caramelized lemon to the bowl using a slotted spoon. Toss and taste for seasoning. Drizzle in some of the lemon infused oil, to taste.
Store in the refrigerator until serving time.
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Place the lemon pieces in a cold skillet. Add a generous amount of oil to cover the bottom of the pan and heat over low heat until the rinds soften and begin to brown and caramelize, about 20 minutes.
In a large bowl, add the cumin, cinnamon, ginger, cayenne, orange zest, orange juice, salt, and pepper. While whisking, pour 1/4 cup olive oil in a thin stream until the dressing reaches your desired consistency. Add the carrots, parsley, and pine nuts. Remove the caramelized lemon to the bowl using a slotted spoon. Toss and taste for seasoning. Drizzle in some of the lemon infused oil, to taste.
Store in the refrigerator until serving time.
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Recipe Name : Moroccan Spiced Lamb or Chicken
Ingredients : ['2 pounds diced boneless leg of lamb or chicken thighs', '1 1/2 teaspoons cumin, half a palmful', '1 1/2 teaspoons coriander, half a palmful', '1 tablespoon chili powder, a palmful', '1/2 teaspoon cinnamon', 'Salt and pepper', 'Flour for dredging', '2 tablespoons EVOO', '2 red chile peppers, seeded and chopped', '2 onions, chopped', '2 bay leaves', '2 tablespoons tomato paste', '2 cups chicken stock', '1 teaspoon zest plus juice of 1 orange or ripe lemon', 'Flat bread or couscous, for serving']
Steps for preparation : Sprinkle the meat with a spice blend of the cumin, coriander, chili, cinnamon, salt and pepper, and then dredge in flour. Heat the EVOO in a Dutch oven over medium-high heat. When the oil smokes, add the meat and brown all over. Remove to a plate, reduce the heat a bit and add more EVOO, the chiles, onions and bay leaves. Cook to soften, 6 to7 minutes. Stir in the tomato paste, stock, zest and juice. Once the liquid comes to boil, add the meat back in and reduce the heat to thicken it a little. Serve with flat bread or couscous.
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Sprinkle the meat with a spice blend of the cumin, coriander, chili, cinnamon, salt and pepper, and then dredge in flour. Heat the EVOO in a Dutch oven over medium-high heat. When the oil smokes, add the meat and brown all over. Remove to a plate, reduce the heat a bit and add more EVOO, the chiles, onions and bay leaves. Cook to soften, 6 to7 minutes. Stir in the tomato paste, stock, zest and juice. Once the liquid comes to boil, add the meat back in and reduce the heat to thicken it a little. Serve with flat bread or couscous.
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Recipe Name : Moroccan Burritos with Tahini Herb Sauce
Ingredients : ['1/2 cup fresh parsley', '1/3 cup fresh lemon juice', '1/4 cup tahini (sesame paste, available in the international foods aisle)', '2 teaspoons honey', '1 clove garlic, smashed', 'Kosher salt and freshly ground pepper', '4 10-inch flour tortillas', '2 cups cooked rice or couscous, heated', '1 1/3 cups shredded pepper or monterey jack cheese', '3 cups leftover Moroccan Turkey Stew, heated', '1 teaspoon ground allspice', 'Kosher salt', '4 skinless, bone-in turkey thighs (about 4 pounds)', '1/2 medium butternut squash, cut into 2-inch chunks', '2 15 .5-ounce cans chickpeas, drained and rinsed', '1 28 -ounce can whole peeled tomatoes with juices, broken up', '1 cup dried apricots', '1/2 cup golden raisins', '8 medium carrots, cut into 11/2-inch pieces', '3 medium red onions, halved and cut into wedges', '2 whole dried red chiles', '1/2 lemon', '2 cups fresh cilantro, including leaves and some stems', '1 cup fresh parsley', '1 clove garlic, smashed', '1/2 teaspoon ground cumin', '1/2 cup extra-virgin olive oil']
Steps for preparation : Make the herb sauce: Puree the parsley, lemon juice, tahini, honey and garlic with 1 teaspoon salt, 1/2 teaspoon pepper and 1/4 cup water in a blender.
Make the burritos: Wrap the tortillas in a damp kitchen towel and heat in the microwave until pliable, about 1 minute. (Alternatively, warm individual tortillas in a large dry skillet.)
Place 1/2 cup rice in the middle of each tortilla and scatter about cup cheese on top. Spoon a quarter of the stew over the cheese. Fold in the two sides of each tortilla and roll into a tight burrito. Serve with the herb sauce.
Combine the allspice and 3 teaspoons salt in a small bowl. Season the turkey thighs with half the salt mixture in a 5-quart slow cooker.
Toss the squash, chickpeas, tomatoes, apricots, raisins, carrots, onions and chiles with the remaining spiced salt. Pour the vegetables over the turkey (the cooker will be full; arrange the mixture so the lid fits). Cover and cook on high for 6 hours or on low for 7 to 8 hours.
Spoon the vegetables and broth into bowls. Remove and discard the turkey bones and place the meat on top of the vegetables.
Juice the lemon; pulse with the cilantro, parsley, garlic, cumin and 1 teaspoon salt in a food processor. Add the oil and process until smooth. Serve the stew in bowls; drizzle with the cilantro sauce.
Photograph by Antonis Achiellos
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Make the herb sauce: Puree the parsley, lemon juice, tahini, honey and garlic with 1 teaspoon salt, 1/2 teaspoon pepper and 1/4 cup water in a blender.
Make the burritos: Wrap the tortillas in a damp kitchen towel and heat in the microwave until pliable, about 1 minute. (Alternatively, warm individual tortillas in a large dry skillet.)
Place 1/2 cup rice in the middle of each tortilla and scatter about cup cheese on top. Spoon a quarter of the stew over the cheese. Fold in the two sides of each tortilla and roll into a tight burrito. Serve with the herb sauce.
Combine the allspice and 3 teaspoons salt in a small bowl. Season the turkey thighs with half the salt mixture in a 5-quart slow cooker.
Toss the squash, chickpeas, tomatoes, apricots, raisins, carrots, onions and chiles with the remaining spiced salt. Pour the vegetables over the turkey (the cooker will be full; arrange the mixture so the lid fits). Cover and cook on high for 6 hours or on low for 7 to 8 hours.
Spoon the vegetables and broth into bowls. Remove and discard the turkey bones and place the meat on top of the vegetables.
Juice the lemon; pulse with the cilantro, parsley, garlic, cumin and 1 teaspoon salt in a food processor. Add the oil and process until smooth. Serve the stew in bowls; drizzle with the cilantro sauce.
Photograph by Antonis Achiellos
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Recipe Name : Moroccan Eggs with Flatbread and Goat Cheese
Ingredients : ['4 to 6 pieces flatbread, such as pita, naan or lavash', '3 to 4 tablespoons canola oil', '12 ounces merguez sausage, casings removed', '1 medium Spanish onion, halved and thinly sliced', '2 cloves garlic, minced', 'One 28-ounce can plum tomatoes, coarsely crushed', '1 to 2 tablespoons harissa, depending on how spicy you want it', '1 tablespoon ras el hanout (Moroccan spice blend)', '1 teaspoon Spanish sweet smoked paprika', 'Kosher salt and freshly ground black pepper', 'Honey, as needed, optional', '8 large eggs', '4 ounces soft goat cheese, crumbled', '1/4 cup coarsely chopped fresh cilantro', '1/4 cup coarsely chopped fresh flat-leaf parsley']
Steps for preparation : Preheat the oven to 250 degrees F. Wrap the flatbread in foil and place in the oven to warm while you are making the eggs.
Heat the canola oil in a large, high-sided saute pan over high heat until it begins to shimmer. Add the sausage and cook until golden brown and just cooked through, about 3 minutes. Add the onions and cook until softened and lightly golden brown. Add the garlic and cook for 1 minute. Add the tomatoes, harissa, ras el hanout, paprika and 1 cup of water to the pan and bring to a boil. Reduce the heat to medium low and cook until the sauce thickens, about 15 minutes. Season with salt, pepper and honey, if needed.
Carefully crack the eggs over the mixture, sprinkle with the goat cheese, cilantro and parsley and cover with a lid for a few minutes. Uncover and continue to cook until the whites are set but the yolks are still runny, 1 to 2 minutes.
Serve the eggs and sauce in the pan with the warm flatbread on the side.
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Preheat the oven to 250 degrees F. Wrap the flatbread in foil and place in the oven to warm while you are making the eggs.
Heat the canola oil in a large, high-sided saute pan over high heat until it begins to shimmer. Add the sausage and cook until golden brown and just cooked through, about 3 minutes. Add the onions and cook until softened and lightly golden brown. Add the garlic and cook for 1 minute. Add the tomatoes, harissa, ras el hanout, paprika and 1 cup of water to the pan and bring to a boil. Reduce the heat to medium low and cook until the sauce thickens, about 15 minutes. Season with salt, pepper and honey, if needed.
Carefully crack the eggs over the mixture, sprinkle with the goat cheese, cilantro and parsley and cover with a lid for a few minutes. Uncover and continue to cook until the whites are set but the yolks are still runny, 1 to 2 minutes.
Serve the eggs and sauce in the pan with the warm flatbread on the side.
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Recipe Name : Moroccan Vegetables with Couscous
Ingredients : ['1 tablespoon olive oil', '1 large onion, chopped', '1 teaspoon cinnamon', '1/2 teaspoon allspice', '1 teaspoon ground coriander', '2 teaspoon cumin', '1 teaspoon cayenne', '4 carrots, peeled and cut into 1" pieces', '2 russet potatoes, peeled and cut into large chunks', '1 small butternut squash, peeled, seeded, cut into 1" chunks', '2 cups chopped whole plum tomatoes with juices', '2 cups water', '2 small zucchini, cut into 1" pieces', '1 15-ounce can chickpeas', 'Salt and pepper', 'Tabasco to taste', '1/2 cup chopped cilantro']
Steps for preparation : In a large heavy pot heat oil over medium high heat. Stir in the onion and cook for 3 minutes or until tender. Stir in spices and cook until aroma is released. Stir in carrots, potatoes and squash and toss to coat. Cook vegetables for 5 minutes. Stir in tomatoes and water. If necessary add enough water so that all the vegetables are submerged. Bring to a simmer and cook for 20 minutes. Stir in zucchini and continue to cook for 20 more minutes. Stir in the chickpeas and season with salt and pepper, Tabasco and cilantro. Serve hot with couscous and warm pita bread.
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In a large heavy pot heat oil over medium high heat. Stir in the onion and cook for 3 minutes or until tender. Stir in spices and cook until aroma is released. Stir in carrots, potatoes and squash and toss to coat. Cook vegetables for 5 minutes. Stir in tomatoes and water. If necessary add enough water so that all the vegetables are submerged. Bring to a simmer and cook for 20 minutes. Stir in zucchini and continue to cook for 20 more minutes. Stir in the chickpeas and season with salt and pepper, Tabasco and cilantro. Serve hot with couscous and warm pita bread.
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Recipe Name : Moroccan Style Chicken Wings
Ingredients : ['12 chicken wings, halved', '1 1/2 teaspoons ground coriander', '4 cloves garlic, mashed', '2 teaspoons ground cumin', '1 teaspoon sweet paprika', '1 teaspoon ground cinnamon', 'Salt and pepper', '2 tablespoons olive oil', '1 tablespoon lemon juice', '1 teaspoon honey', '1/2-ounce chili peppers', '2 large cloves garlic', '2 tablespoons lemon juice', '1 tablespoon white vinegar', '6 tablespoons butter', '1 1/2 cups pureed canned plum tomatoes', '4 cloves garlic, mashed', '1 teaspoon ground cumin', '1 teaspoon coriander', '1 teaspoon paprika', '1/2 teaspoon cinnamon', 'Salt and cayenne', '1 cup yogurt, drained', '1 teaspoon lemon juice']
Steps for preparation : Preheat oven to 350 degrees. In a bowl combine coriander, garlic, cumin, paprika, cinnamon, salt and pepper to taste. Add olive oil, lemon and honey. Make a paste, rub onto wings and marinade overnight. Place in pan and bake for 20 minutes. Cover chili peppers with hot water and let soak 1 hour. Drain peppers and cut into small pieces. Mash or grind to puree with garlic, lemon, vinegar and salt to taste. In a saucepan melt butter and add chili puree, combine well. Brush wings with mixture and bake an additional 10 minutes. Crisp under broiler for 1 to 2 minutes. In a saucepan combine tomatoes, garlic, cumin, coriander, paprika, cinnamon, salt and cayenne to taste. Simmer for 20 minutes over low heat. Stir in yogurt and lemon juice to taste. Transfer to serving bowl. Arrange wings on serving platter. Garnish with flat leaf parsley. Serve with sauce.;
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Preheat oven to 350 degrees. In a bowl combine coriander, garlic, cumin, paprika, cinnamon, salt and pepper to taste. Add olive oil, lemon and honey. Make a paste, rub onto wings and marinade overnight. Place in pan and bake for 20 minutes. Cover chili peppers with hot water and let soak 1 hour. Drain peppers and cut into small pieces. Mash or grind to puree with garlic, lemon, vinegar and salt to taste. In a saucepan melt butter and add chili puree, combine well. Brush wings with mixture and bake an additional 10 minutes. Crisp under broiler for 1 to 2 minutes. In a saucepan combine tomatoes, garlic, cumin, coriander, paprika, cinnamon, salt and cayenne to taste. Simmer for 20 minutes over low heat. Stir in yogurt and lemon juice to taste. Transfer to serving bowl. Arrange wings on serving platter. Garnish with flat leaf parsley. Serve with sauce.;
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Recipe Name : Moroccan Burger Salad
Ingredients : ['2 6-inch pitas, split and quartered', '1 pound lean ground beef sirloin', '1 red onion (1/2 grated, 1/2 sliced)', '3 tablespoons extra-virgin olive oil, plus more for the grill', '2 tablespoons harissa (chile paste)', 'Kosher salt and freshly ground pepper', 'Juice of 1/2 lemon', '2 beefsteak or heirloom tomatoes (about 1 pound), cut into 1-inch wedges', '2 Persian cucumbers, sliced 1/2 inch thick', '1/3 cup chopped fresh cilantro or mint (or a combination)', '1 small heart romaine lettuce, torn', '1/3 cup crumbled feta cheese (about 2 ounces)']
Steps for preparation : Preheat the oven to 350 degrees F. Spread the pitas on a baking sheet and bake until crisp and golden, about 10 minutes. Set aside.
Meanwhile, preheat a grill to medium high. Combine the ground beef, grated red onion, 1 tablespoon each olive oil and harissa, and 1/4 teaspoon each salt and pepper in a large bowl. Mix with your hands until just combined. Form into four 1-inch-thick patties; set aside.
Whisk the lemon juice with the remaining 1 tablespoon harissa in another large bowl. Gradually whisk in the remaining 2 tablespoons olive oil. Add the tomatoes, cucumbers, herbs and sliced red onion; toss to coat. Set aside.
Brush the grill grates with oil. Grill the burgers about 4 minutes per side for medium rare. Add the lettuce and pita wedges to the salad bowl; toss. Top each serving of salad with the feta and burgers.
Photograph by Charles Masters
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Preheat the oven to 350 degrees F. Spread the pitas on a baking sheet and bake until crisp and golden, about 10 minutes. Set aside.
Meanwhile, preheat a grill to medium high. Combine the ground beef, grated red onion, 1 tablespoon each olive oil and harissa, and 1/4 teaspoon each salt and pepper in a large bowl. Mix with your hands until just combined. Form into four 1-inch-thick patties; set aside.
Whisk the lemon juice with the remaining 1 tablespoon harissa in another large bowl. Gradually whisk in the remaining 2 tablespoons olive oil. Add the tomatoes, cucumbers, herbs and sliced red onion; toss to coat. Set aside.
Brush the grill grates with oil. Grill the burgers about 4 minutes per side for medium rare. Add the lettuce and pita wedges to the salad bowl; toss. Top each serving of salad with the feta and burgers.
Photograph by Charles Masters
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Recipe Name : Moroccan Harissa Roast Cauliflower
Ingredients : ['5 dried New Mexico chiles (about 1 ounce)', '4 dried guajillo chiles (about 1 ounce)', '2 cups boiling water', '1/4 teaspoon whole coriander seeds', '1/4 teaspoon whole cumin seeds', '2 tablespoons vegetable oil, plus more for roasting', '3 cloves garlic, roughly chopped', 'Juice of 1/2 lemon (about 1 tablespoon)', 'Kosher salt and freshly ground pepper', '1 large head cauliflower, cut into 2-inch florets (about 8 cups)', '1/4 cup lightly packed fresh cilantro leaves']
Steps for preparation : Tear open the New Mexico and guajillo chiles and discard the seeds and stems. (You may leave the seeds in if you prefer a spicy harissa.) Tear the chiles into large pieces and place them in a medium bowl. Pour 2 cups boiling water over the chiles and let stand until softened, about 20 minutes.
Put the coriander and cumin seeds in a small skillet and cook, swirling often, over medium heat, until the seeds are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices to a blender and add the oil, garlic, lemon juice and 2 teaspoons kosher salt, then puree until smooth. Using tongs, add the chiles to the blender along with 1/2 cup of their soaking liquid (discard the rest) and puree until very smooth, about 2 minutes on high. Season the harissa with pepper and set aside.
Preheat the oven to 450 degrees F.
In a large bowl, toss the cauliflower with 3/4 cup of the harissa until each floret is evenly coated. Spread the cauliflower onto a rimmed baking sheet and drizzle with a little more vegetable oil. Roast, tossing halfway through, until the cauliflower is tender and the harissa has begun to caramelize, about 40 minutes.
Transfer the cauliflower to a serving platter and sprinkle with the cilantro. Serve with the remaining 1/4 cup harissa on the side for dipping.
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Tear open the New Mexico and guajillo chiles and discard the seeds and stems. (You may leave the seeds in if you prefer a spicy harissa.) Tear the chiles into large pieces and place them in a medium bowl. Pour 2 cups boiling water over the chiles and let stand until softened, about 20 minutes.
Put the coriander and cumin seeds in a small skillet and cook, swirling often, over medium heat, until the seeds are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices to a blender and add the oil, garlic, lemon juice and 2 teaspoons kosher salt, then puree until smooth. Using tongs, add the chiles to the blender along with 1/2 cup of their soaking liquid (discard the rest) and puree until very smooth, about 2 minutes on high. Season the harissa with pepper and set aside.
Preheat the oven to 450 degrees F.
In a large bowl, toss the cauliflower with 3/4 cup of the harissa until each floret is evenly coated. Spread the cauliflower onto a rimmed baking sheet and drizzle with a little more vegetable oil. Roast, tossing halfway through, until the cauliflower is tender and the harissa has begun to caramelize, about 40 minutes.
Transfer the cauliflower to a serving platter and sprinkle with the cilantro. Serve with the remaining 1/4 cup harissa on the side for dipping.
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Recipe Name : Moroccan Chicken Skewers with Herb Sauce
Ingredients : ['1 tablespoon Hungarian paprika', '1 1/2 teaspoons ground cumin', '1/2 teaspoon ground ginger', '1/2 teaspoon ground cinnamon', '1 1/2 teaspoons sugar', '1 1/2 teaspoons kosher salt', '3 boneless, skinless chicken breasts, cut into 1-inch cubes', '5 (8-inch) wooden skewers, soaked 1 hour', '1/4 cup cilantro leaves', '1/2 cup mint leaves', '1/4 teaspoon ground cumin', '1/2 tablespoon ground ginger', '1/2 tablespoon kosher salt', '1 lime, juiced', '1 1/2 teaspoons honey', '1/2 cup olive oil']
Steps for preparation : Watch how to make this recipe.
Preheat the grill or grill pan to medium-high heat.
For the Chicken:
Combine all of the spices, sugar and salt in a large bowl. Add the cubed chicken and toss to coat. Put the chicken on the skewers and lay on the grill. Cook until the chicken is cooked through, turning often so that the spices don't burn, about 10 to 12 minutes. Arrange on a serving platter and serve with the Herb Sauce.
For the Herb Sauce:
Add the fresh herbs, spices, salt, lime juice, and honey to a blender carafe. Blend to combine and with the motor running, slowly add the olive oil. Once combined, taste and adjust the seasoning if necessary, and transfer to a serving bowl.
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Watch how to make this recipe.
Preheat the grill or grill pan to medium-high heat.
For the Chicken:
Combine all of the spices, sugar and salt in a large bowl. Add the cubed chicken and toss to coat. Put the chicken on the skewers and lay on the grill. Cook until the chicken is cooked through, turning often so that the spices don't burn, about 10 to 12 minutes. Arrange on a serving platter and serve with the Herb Sauce.
For the Herb Sauce:
Add the fresh herbs, spices, salt, lime juice, and honey to a blender carafe. Blend to combine and with the motor running, slowly add the olive oil. Once combined, taste and adjust the seasoning if necessary, and transfer to a serving bowl.
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Recipe Name : Moroccan Lamb Chops
Ingredients : ['1 pair of "frenched" lamb chops', '1/3 cup apple cider', '1 teaspoon brown sugar', 'Salt and freshly ground black pepper', '2 cloves garlic, minced', '1 pinch cinnamon', '1 bosc pear, cored and cut into 6 wedges', 'Fried Plantains, recipe follows']
Steps for preparation : Combine the apple cider, brown sugar, salt, freshly ground black pepper, garlic, and a pinch of cinnamon. For best results put in large resealable plastic bag. Add the lamb. Turn to coat the lamb. Squeeze out the air and seal the bag. Refrigerate for 30 minutes. Preheat the oven to 350 degrees F. Remove the lamb from the refrigerator and place in a roasting pan. Roast for 10 to 15 minutes (depending on temperature of meat preferred). Remove from oven and preheat the broiler. Place 3 pear wedges on top of each piece of lamb. Place lamb under broiler for 2 to 3 minutes to allow the pears to caramelize with the brown sugar. Serve with Fried Plantains.
Fried Plantains: Vegetable oil 2 green plantains, peeled, and sliced thinly lengthwise with a mandoline Salt
Fill a deep pot halfway with oil. Heat the oil to 350 degrees F. Place plantains in hot oil and fry until golden and crisp. Remove to drain on a paper towel lined plate. Season immediately with salt.
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Combine the apple cider, brown sugar, salt, freshly ground black pepper, garlic, and a pinch of cinnamon. For best results put in large resealable plastic bag. Add the lamb. Turn to coat the lamb. Squeeze out the air and seal the bag. Refrigerate for 30 minutes. Preheat the oven to 350 degrees F. Remove the lamb from the refrigerator and place in a roasting pan. Roast for 10 to 15 minutes (depending on temperature of meat preferred). Remove from oven and preheat the broiler. Place 3 pear wedges on top of each piece of lamb. Place lamb under broiler for 2 to 3 minutes to allow the pears to caramelize with the brown sugar. Serve with Fried Plantains.
Fried Plantains: Vegetable oil 2 green plantains, peeled, and sliced thinly lengthwise with a mandoline Salt
Fill a deep pot halfway with oil. Heat the oil to 350 degrees F. Place plantains in hot oil and fry until golden and crisp. Remove to drain on a paper towel lined plate. Season immediately with salt.
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Recipe Name : Moroccan Salmon Skewers
Ingredients : ['1 1/2 teaspoons whole cumin seeds', '1 teaspoon whole coriander seeds', '2 teaspoons whole fennel seeds', '1 teaspoon coarse salt', '1/8 teaspoon freshly ground pepper', '1 3/4 pounds salmon fillet, skin removed, cut into 3/4-inch cubes', 'Citrus Dipping Sauce, recipe follows']
Steps for preparation : Preheat the oven to 400 degrees F.
Combine the cumin, coriander, and fennel seeds with a mortar and pestle, or slightly crush the whole seeds in a spice grinder, pulsing just until coriander is just broken; do not over process. (The spices can also be crushed using a heavy cast iron skillet.) Transfer the seeds to a small bowl, and toss with the salt and pepper.
Dip side of the salmon into the spice mixture to coat heavily. Repeat with all of the salmon cubes.
Heat a large ovenproof skillet over medium heat. Do not add any oil. Place the salmon cubes, spice side down, into the pan. Cook until the spices are dry, golden, and toasted, about 4 minutes. Immediately transfer the pan to the oven; remove when salmon is just cooked through, about 30 seconds. Transfer the salmon bites to a serving platter, and skewer with toothpicks. Serve warm Citrus Dipping Sauce.
Citrus Dipping Sauce:
2 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
1/4 cup fresh orange juice
1 lime, 1 lemon, and 1 orange, zested
1/2 cup kaffir or sheep's-milk yogurt
1/2 cup plain yogurt
Coarse salt
In a small saucepan over high heat, combine the lime, lemon, and orange juices with 1/2 teaspoon of the orange zest. Boil to reduce until thick and syrupy, making about 1 tablespoon. Remove from heat, and let cool.
In a medium bowl, combine the citrus syrup and the yogurts. Mix with a spoon until well combined. Season with salt, to taste. Keep refrigerated until ready to use. Sprinkle the remaining zest over the top before serving.
Yield: 1 cup
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Preheat the oven to 400 degrees F.
Combine the cumin, coriander, and fennel seeds with a mortar and pestle, or slightly crush the whole seeds in a spice grinder, pulsing just until coriander is just broken; do not over process. (The spices can also be crushed using a heavy cast iron skillet.) Transfer the seeds to a small bowl, and toss with the salt and pepper.
Dip side of the salmon into the spice mixture to coat heavily. Repeat with all of the salmon cubes.
Heat a large ovenproof skillet over medium heat. Do not add any oil. Place the salmon cubes, spice side down, into the pan. Cook until the spices are dry, golden, and toasted, about 4 minutes. Immediately transfer the pan to the oven; remove when salmon is just cooked through, about 30 seconds. Transfer the salmon bites to a serving platter, and skewer with toothpicks. Serve warm Citrus Dipping Sauce.
Citrus Dipping Sauce:
2 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
1/4 cup fresh orange juice
1 lime, 1 lemon, and 1 orange, zested
1/2 cup kaffir or sheep's-milk yogurt
1/2 cup plain yogurt
Coarse salt
In a small saucepan over high heat, combine the lime, lemon, and orange juices with 1/2 teaspoon of the orange zest. Boil to reduce until thick and syrupy, making about 1 tablespoon. Remove from heat, and let cool.
In a medium bowl, combine the citrus syrup and the yogurts. Mix with a spoon until well combined. Season with salt, to taste. Keep refrigerated until ready to use. Sprinkle the remaining zest over the top before serving.
Yield: 1 cup
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Recipe Name : Moroccan Chicken with Squash and Dried Plums
Ingredients : ['7 tablespoons olive oil', '1 lemon, zest grated and juiced (about 2 to 3 tablespoons juice) plus 2 lemons, quartered, for garnish', '1 teaspoon harissa', '4 skinless chicken thighs, (about 2 pounds)', '1/2 cup chicken broth', 'Pinch saffron strands', '1 large onion, chopped', '3 medium zucchini, cut into 1/2-inch half moons or chunks', '3 yellow squash, cut into 1/2-inch half moons or chunks', '3 medium plum tomatoes, quartered', '1/2 cup dried pitted prunes (about 10)', '1/4 cup black olives, pitted', 'Coarse salt and freshly cracked black pepper', '1/4 cup almonds', '2 tablespoons chopped fresh flat-leaf parsley', 'Serving Suggestion: flatbread', 'Spice Mixture, recipe follows', '1 teaspoon ground cinnamon', '1 teaspoon ground cardamom', '1/4 teaspoon ground turmeric', '1/2 teaspoon ground cumin', '1/2 teaspoon sweet paprika', '1/2 teaspoon ground ginger', '1 1/2 teaspoons kosher salt', '1/2 teaspoon cracked black pepper']
Steps for preparation : Special equipment: coffee grinder, Dutch oven
In a medium glass bowl, combine the spice mixture, 2 tablespoons of the olive oil, the lemon zest, lemon juice, and harissa. Add the chicken thighs and stir to coat. Cover the bowl with plastic wrap and refrigerate at least 1 hour or up to 3 hours. Warm the chicken broth and add the saffron strands, then allow to steep at least 1 hour or up to 3 hours.
Preheat the oven to 350 degrees F.
Remove the chicken thighs from the marinade. In a Dutch oven over high heat, brown the chicken thighs on both sides in 2 tablespoons olive oil, about 2 to 3 minutes per side. Set chicken aside on a plate. Reduce the heat to medium, add 1 tablespoon olive oil to the pan, and saute the onion until golden, about 5 minutes. Place the chicken thighs on top of the onions and add any accumulated juices from the plate. Arrange the zucchini and yellow squash and tomato quarters on top of the chicken and tuck in the prunes and olives. Season well with salt and pepper. Pour over the chicken broth and saffron. Cover and place on the bottom rack of the oven. Let cook undisturbed 1 1/2 to 2 hours, until the vegetables are tender and the chicken is falling off the bone. Remove from the oven and transfer the contents of the Dutch oven to a large serving dish.
Heat 2 tablespoons olive oil in a small saucepan over high heat until hot but not smoking. Add the almonds and fry until the skins begin to crackle, about 2 to 3 minutes. Pour the almonds and hot oil over the vegetables and chicken on the serving dish. Sprinkle with the chopped parsley and serve, spooning over the sauce in the dish and garnishing each plate with the lemon quarters.
Combine the spices in a coffee grinder and grind to a medium-fine powder. Add the kosher salt and pepper. Store in an air-tight container, if not using immediately.
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Special equipment: coffee grinder, Dutch oven
In a medium glass bowl, combine the spice mixture, 2 tablespoons of the olive oil, the lemon zest, lemon juice, and harissa. Add the chicken thighs and stir to coat. Cover the bowl with plastic wrap and refrigerate at least 1 hour or up to 3 hours. Warm the chicken broth and add the saffron strands, then allow to steep at least 1 hour or up to 3 hours.
Preheat the oven to 350 degrees F.
Remove the chicken thighs from the marinade. In a Dutch oven over high heat, brown the chicken thighs on both sides in 2 tablespoons olive oil, about 2 to 3 minutes per side. Set chicken aside on a plate. Reduce the heat to medium, add 1 tablespoon olive oil to the pan, and saute the onion until golden, about 5 minutes. Place the chicken thighs on top of the onions and add any accumulated juices from the plate. Arrange the zucchini and yellow squash and tomato quarters on top of the chicken and tuck in the prunes and olives. Season well with salt and pepper. Pour over the chicken broth and saffron. Cover and place on the bottom rack of the oven. Let cook undisturbed 1 1/2 to 2 hours, until the vegetables are tender and the chicken is falling off the bone. Remove from the oven and transfer the contents of the Dutch oven to a large serving dish.
Heat 2 tablespoons olive oil in a small saucepan over high heat until hot but not smoking. Add the almonds and fry until the skins begin to crackle, about 2 to 3 minutes. Pour the almonds and hot oil over the vegetables and chicken on the serving dish. Sprinkle with the chopped parsley and serve, spooning over the sauce in the dish and garnishing each plate with the lemon quarters.
Combine the spices in a coffee grinder and grind to a medium-fine powder. Add the kosher salt and pepper. Store in an air-tight container, if not using immediately.
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Recipe Name : Moroccan Red Harissa Chicken
Ingredients : ['3 red bell peppers', '3 red chile peppers such as Fresno or Holland finger peppers', '2 tablespoons olive oil', '8 boneless, skinless chicken thighs', 'Salt and pepper', '3 cloves garlic, chopped', '1 bay leaf', '1 small piece cinnamon stick or a pinch ground cinnamon', '1 inch fresh ginger root, peeled and grated or pasted', '1 onion, finely chopped', '2 teaspoons smoked sweet paprika (2/3 palmful)', '1 teaspoon ground cumin (1/3 palmful)', 'White wine vinegar', '2 1/2 cups chicken stock', '1 tablespoon butter', '1 1/4 cups basmati or other white long grain rice', 'Thinly sliced scallions, for garnish']
Steps for preparation : Char the bell and chile peppers under a hot broiler until the skins are evenly blackened. Place in a bowl and cover to cool to handle. Wipe the charred skins away with paper towels and seed the peppers. Reserve for later use.
Heat a large skillet over medium-high heat, add the oil. Sprinkle the chicken thighs with salt and pepper on both sides. Add the chicken to the hot oil and brown on both sides, 4 to 5 minutes. Remove the chicken to a plate and reduce the heat a bit. Add the garlic, bay leaf, cinnamon, ginger, onions, paprika, cumin and some salt and pepper, and cook to soften a bit, stirring occasionally. Add a splash of vinegar.
Place the peeled peppers in the bowl of a food processor with 1 cup of the stock, and process until pureed. Add the puree to the pan, thin with about 1/2 cup water and slide the chicken back into the pan. Reduce the heat to a simmer and finish cooking the chicken through. Turn off heat and cover until you serve.
To serve, heat the remaining 1 1/2 cups stock (or 1 cup stock and 1/2 cup water) and the butter to a boil with the rice. Bring to a bubble, then reduce the heat to low and cover. Simmer the rice for about 15 minutes. Turn off the heat and let stand 5 to 10 minutes, then fluff with fork.
In shallow bowls, top the rice with the chicken in spicy sauce, garnish with scallions before serving.
Get Rachael's shopping list for this episode's recipes here.
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Char the bell and chile peppers under a hot broiler until the skins are evenly blackened. Place in a bowl and cover to cool to handle. Wipe the charred skins away with paper towels and seed the peppers. Reserve for later use.
Heat a large skillet over medium-high heat, add the oil. Sprinkle the chicken thighs with salt and pepper on both sides. Add the chicken to the hot oil and brown on both sides, 4 to 5 minutes. Remove the chicken to a plate and reduce the heat a bit. Add the garlic, bay leaf, cinnamon, ginger, onions, paprika, cumin and some salt and pepper, and cook to soften a bit, stirring occasionally. Add a splash of vinegar.
Place the peeled peppers in the bowl of a food processor with 1 cup of the stock, and process until pureed. Add the puree to the pan, thin with about 1/2 cup water and slide the chicken back into the pan. Reduce the heat to a simmer and finish cooking the chicken through. Turn off heat and cover until you serve.
To serve, heat the remaining 1 1/2 cups stock (or 1 cup stock and 1/2 cup water) and the butter to a boil with the rice. Bring to a bubble, then reduce the heat to low and cover. Simmer the rice for about 15 minutes. Turn off the heat and let stand 5 to 10 minutes, then fluff with fork.
In shallow bowls, top the rice with the chicken in spicy sauce, garnish with scallions before serving.
Get Rachael's shopping list for this episode's recipes here.
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Recipe Name : Shortcut Moroccan Vegetable Tagine with Couscous
Ingredients : ['2 tablespoons extra-virgin olive oil', '1/2 medium yellow onion, cut from root to tip into 1/4-inch-thick slices', 'One 15.5-ounce can chickpeas, strained', '1/3 cup golden raisins or chopped dried apricots', '1 tablespoon harissa or 2 teaspoons sriracha, plus more if desired', '3/4 teaspoon ground cinnamon', '3/4 teaspoon ground cumin', 'Kosher salt and freshly ground black pepper', '3 whole peeled canned tomatoes', 'One 10-oz package frozen diced butternut squash', '1/3 cup pitted green olives, smashed with the side of a knife', '1 cup couscous', '2 tablespoons chopped fresh cilantro']
Steps for preparation : Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until browned, about 7 minutes. Add the chickpeas, raisins, harissa, cinnamon, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, until the spices are toasted, about 30 seconds.
Working over the skillet, rip the tomatoes into large chunks with your hands and add to the skillet; add 2 cups water. Reduce the heat to medium-low, cover and simmer until the tomatoes and chickpeas have softened, about 12 minutes. Stir in the squash and olives, cover and cook until the squash is tender, about 5 minutes. Stir gently, so as not to break apart the squash too much, and simmer, uncovered, until the sauce is slightly thickened, about 5 minutes.
While the tagine simmers, prepare the couscous according to package directions.
Remove the tagine from the heat, and stir in the cilantro. Adjust the seasoning with additional salt, pepper and harissa. Divide the couscous between four plates, and spoon the tagine over it. Serve with additional harissa on the side.
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Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until browned, about 7 minutes. Add the chickpeas, raisins, harissa, cinnamon, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, until the spices are toasted, about 30 seconds.
Working over the skillet, rip the tomatoes into large chunks with your hands and add to the skillet; add 2 cups water. Reduce the heat to medium-low, cover and simmer until the tomatoes and chickpeas have softened, about 12 minutes. Stir in the squash and olives, cover and cook until the squash is tender, about 5 minutes. Stir gently, so as not to break apart the squash too much, and simmer, uncovered, until the sauce is slightly thickened, about 5 minutes.
While the tagine simmers, prepare the couscous according to package directions.
Remove the tagine from the heat, and stir in the cilantro. Adjust the seasoning with additional salt, pepper and harissa. Divide the couscous between four plates, and spoon the tagine over it. Serve with additional harissa on the side.
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Recipe Name : Moroccan Lamb Kabobs
Ingredients : ['1 teaspoon ground cinnamon', '1 teaspoon ground coriander', '1 teaspoon salt', '1/2 teaspoon freshly ground black pepper', '1/2 teaspoon ground cumin', '1/2 teaspoon ground nutmeg', '3 pounds boneless leg of lamb, cut into 1-inch cubes', 'Mint-Parsley Yogurt Sauce, recipe follows', '1 cup plain yogurt (2 percent or whole is best)', '1 tablespoon mayonnaise', '2 tablespoons freshly squeezed lemon juice', '2 cloves garlic, pressed', 'Salt and freshly ground black pepper', '2 tablespoons chopped fresh mint leaves', '2 tablespoons chopped fresh flat-leaf parlsey leaves']
Steps for preparation : Special equipment: 1 package wooden skewers, soaked in water for 30 minutes
Combine all spices and seasonings in a small bowl. Place lamb cubes in a shallow baking dish or large bowl. Rub spice mixture into lamb with hands. Thread lamb cubes onto skewers, about 3 per skewer.
Preheat a grill or grill pan to high heat. Grill kabobs for 3 minutes per side, or until cooked to desired doneness. Transfer to a serving platter and serve with Mint-Parsley Yogurt Sauce for dipping.
Stir together the yogurt, mayonnaise, lemon juice, and garlic in a medium bowl. Season with salt and pepper, to taste. Add the chopped fresh herbs and gently stir to combine. Cover and refrigerate until ready to serve.
Yield: about 1 1/4 cups
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Special equipment: 1 package wooden skewers, soaked in water for 30 minutes
Combine all spices and seasonings in a small bowl. Place lamb cubes in a shallow baking dish or large bowl. Rub spice mixture into lamb with hands. Thread lamb cubes onto skewers, about 3 per skewer.
Preheat a grill or grill pan to high heat. Grill kabobs for 3 minutes per side, or until cooked to desired doneness. Transfer to a serving platter and serve with Mint-Parsley Yogurt Sauce for dipping.
Stir together the yogurt, mayonnaise, lemon juice, and garlic in a medium bowl. Season with salt and pepper, to taste. Add the chopped fresh herbs and gently stir to combine. Cover and refrigerate until ready to serve.
Yield: about 1 1/4 cups
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Recipe Name : Moroccan Mint Tea
Ingredients : ['4 sprigs fresh mint', '3 tablespoons green tea', '3 tablespoons sugar', 'Nearly boiling water']
Steps for preparation : Steep mint and tea in nearly boiling water for 3 to 5 minutes. Remove mint and tea, stir in sugar and serve immediately.;
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Steep mint and tea in nearly boiling water for 3 to 5 minutes. Remove mint and tea, stir in sugar and serve immediately.;
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Recipe Name : Moroccan Couscous with Meat and Vegetables
Ingredients : ['2 quarts water (or beef broth) plus 2 cups to use during couscous procedure', '1 large yellow onion, chopped', '1 large tomato, diced', '4 pounds lamb shoulder or lamb shank, cut into 2-inch pieces', '1 small bouquet parsley, approximately 1/2 cup', '1/2 cup olive oil', '1/2 teaspoon saffron', '1/2 teaspoon ground ginger', 'Salt, to taste', '1 tablespoon black pepper', '24 ounces couscous', '1 pound green and yellow zucchini cut in half lengthwise', '1 pound baby carrots', '1 pound potatoes, any kind, peeled and cut into quarters', '1/2 head cabbage, diced', '1 pound peas, fresh or frozen', '2 rutabagas, peeled and diced', '2 large turnips, peeled and cut into quarters', '1/2 cup butter, softened', '* Bay leaves and fresh thyme may also be added to the recipe', '* 2 to 3 whole jalapenos can also be added to the vegetables, then served separately']
Steps for preparation : Put broth in the couscousiere pot, add the onions, tomatoes, meat, parsley, olive oil, saffron, ginger and salt and pepper. Boil on medium high heat for 5 to 10 minutes. Put the keskes on top of the pot and add couscous slowly. Let the couscous steam for 1/2 hour.
After steam starts coming up, take the couscous out of keskes and transfer into a large bowl (gsaa). Break up any clumping grains of couscous with wooden spoon, and cool for a few minutes. Sprinkle 1/2 cup to 3/4 cup cold water on the couscous while it is in the bowl, to make the grains larger and soft. Return to heat and steam for another 30 minutes. Remove the couscous from the pot and transfer to the large bowl. Again, break up any clumps and sprinkle with 1/2 cup to 3/4 cup of water. Remove the meat from the couscousiere, cover and set aside. Add vegetables to the couscousiere and return the couscous to the keske and place in the couscousiere. Cook the vegetables and the couscous for 30 to 45 minutes on medium high heat. After the vegetables and couscous are all fully cooked, remove the couscousiere from heat. Return the couscous to a large bowl and add butter. Place the couscous on a platter, forming a hole in the middle of the couscous. Place meat in the hole and top with vegetables. Put sauce around sides of the platter. Serve guests additional sauce in small bowls.
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Put broth in the couscousiere pot, add the onions, tomatoes, meat, parsley, olive oil, saffron, ginger and salt and pepper. Boil on medium high heat for 5 to 10 minutes. Put the keskes on top of the pot and add couscous slowly. Let the couscous steam for 1/2 hour.
After steam starts coming up, take the couscous out of keskes and transfer into a large bowl (gsaa). Break up any clumping grains of couscous with wooden spoon, and cool for a few minutes. Sprinkle 1/2 cup to 3/4 cup cold water on the couscous while it is in the bowl, to make the grains larger and soft. Return to heat and steam for another 30 minutes. Remove the couscous from the pot and transfer to the large bowl. Again, break up any clumps and sprinkle with 1/2 cup to 3/4 cup of water. Remove the meat from the couscousiere, cover and set aside. Add vegetables to the couscousiere and return the couscous to the keske and place in the couscousiere. Cook the vegetables and the couscous for 30 to 45 minutes on medium high heat. After the vegetables and couscous are all fully cooked, remove the couscousiere from heat. Return the couscous to a large bowl and add butter. Place the couscous on a platter, forming a hole in the middle of the couscous. Place meat in the hole and top with vegetables. Put sauce around sides of the platter. Serve guests additional sauce in small bowls.
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Recipe Name : Moroccan Peanut Couscous with Peas
Ingredients : ['2 tbsps. Crisco® Pure Canola Oil', '1/2 cup chopped onions', '1/2 cup chopped red or green bell pepper', '2 to 3 cloves garlic, minced', '1 1/2 cups chicken or vegetable broth', '1/2 cup Jif® Extra Crunchy Peanut Butter', '1/2 tsp. ground cumin', 'Salt and pepper', '1 (10 oz.) pkg. frozen peas (tiny deluxe, if possible)', '1 cup couscous']
Steps for preparation : HEAT oil in a 2 1/2 or 3 quart saucepan over medium heat. Add onion, bell pepper and garlic. Cook just until onion is translucent. Add broth and bring to a boil.
WHISK in peanut butter and cumin. Blend well. Season with salt and pepper to taste. Add peas and bring to a boil. Stir in couscous and return to a boil, stirring constantly.
REMOVE from heat. Cover and let sit about 5 minutes or until liquid is absorbed. Fluff with a fork; serve immediately.
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HEAT oil in a 2 1/2 or 3 quart saucepan over medium heat. Add onion, bell pepper and garlic. Cook just until onion is translucent. Add broth and bring to a boil.
WHISK in peanut butter and cumin. Blend well. Season with salt and pepper to taste. Add peas and bring to a boil. Stir in couscous and return to a boil, stirring constantly.
REMOVE from heat. Cover and let sit about 5 minutes or until liquid is absorbed. Fluff with a fork; serve immediately.
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Recipe Name : Moroccan-Style Roast Cornish Hens with Vegetables
Ingredients : ['1 teaspoon caraway seeds', '1 1/2 tablespoons salt', '4 garlic cloves', '1/4 cup mild honey', '1/4 cup fresh lemon juice', '2 tablespoons olive oil', '2 tablespoons paprika', '4 teaspoons ground cumin', '2 teaspoons ground ginger', '1 1/2 teaspoons ground cinnamon', '1/2 teaspoon cayenne', '1 teaspoon ground black pepper', '2 large zucchini (1 1/4 pounds total), halved lengthwise and cut into 1/2-inch pieces', '2 medium turnips (1/2 pound total), peeled, halved lengthwise, and cut crosswise into 3/4-inch pieces', '2 red bell peppers, quartered and cut into 1-inch pieces', '1 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch cubes', '2 medium onions, cut lengthwise into 1-inch-thick wedges', '1 (28-ounces) can whole tomatoes, drained and chopped', '1/2 cup chicken broth', '4 (1 1/4 to 1 1/2-pound) Cornish hens, halved lengthwise', '2 tablespoons chopped fresh parsley', '2 tablespoons chopped fresh cilantro', '2 tablespoons chopped fresh mint', 'Serving suggestion: cooked couscous']
Steps for preparation : Preheat oven to 425 degrees F.
Coarsely grind caraway seeds with salt in an electric coffee/spice grinder or crush with a rolling pin. Mince garlic, then mash to a paste with salt mixture using flat side of a chef's knife. Transfer paste to a large bowl and whisk in honey, lemon juice, oil, spices, and pepper.
Put zucchini, turnips, bell peppers, butternut squash, and onions in an oiled large roasting pan, then add half of spice mixture and toss until well coated. Stir tomatoes and broth into vegetables. Add hens to large bowl with remaining spice mixture and toss to coat, then arrange hens, breast sides up, over vegetables in pan.
Cover pan tightly with foil and roast in middle of oven 15 minutes. Uncover and roast until hens are browned and vegetables are tender, 45 minutes more. Skim fat from cooking liquid. Sprinkle herbs on top and spoon some cooking liquid over hens.
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Preheat oven to 425 degrees F.
Coarsely grind caraway seeds with salt in an electric coffee/spice grinder or crush with a rolling pin. Mince garlic, then mash to a paste with salt mixture using flat side of a chef's knife. Transfer paste to a large bowl and whisk in honey, lemon juice, oil, spices, and pepper.
Put zucchini, turnips, bell peppers, butternut squash, and onions in an oiled large roasting pan, then add half of spice mixture and toss until well coated. Stir tomatoes and broth into vegetables. Add hens to large bowl with remaining spice mixture and toss to coat, then arrange hens, breast sides up, over vegetables in pan.
Cover pan tightly with foil and roast in middle of oven 15 minutes. Uncover and roast until hens are browned and vegetables are tender, 45 minutes more. Skim fat from cooking liquid. Sprinkle herbs on top and spoon some cooking liquid over hens.
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Recipe Name : Slow-Cooker Moroccan Turkey Meatballs
Ingredients : ['1 14-ounce can diced tomatoes', '1/2 cup low-sodium chicken broth', '1/2 cup chopped dried apricots', '1 onion, grated', '2 tablespoons unsalted butter', '3 cloves garlic, minced', '1 tablespoon plus 1 teaspoon pomegranate molasses', '1 tablespoon paprika', '1 teaspoon pumpkin pie spice Juice of 1/2 lemon', '1 cup chopped fresh cilantro Kosher salt and freshly ground black pepper', '1 3/4 pounds lean ground turkey', '1/2 cup breadcrumbs', '2 tablespoons creme fraeche or heavy cream', '1/4 cup chopped fresh parsley', '1/4 teaspoon cayenne pepper', 'Pomegranate seeds and sliced scallions, for topping']
Steps for preparation : Combine the tomatoes, chicken broth, apricots, onion and butter in a 7-to-8-quart slow cooker. Add 2 minced garlic cloves, 1 teaspoon molasses, 1 teaspoon paprika, 1/2 teaspoon pie spice, the lemon juice, 3/4 cup cilantro, 1/2 teaspoon salt and a few grinds of black pepper. Cover and set on high.
Combine the turkey, breadcrumbs, creme fraiche, parsley and the remaining 1/4 cup cilantro, 1 minced garlic clove, 2 teaspoons paprika and 1/2 teaspoon pumpkin pie spice in a large bowl. Add the cayenne, 1 teaspoon salt and a few grinds of black pepper and mix with a spoon or your hands. Dampen your hands and form the mixture into about 32 meatballs, 1 1/2 inches each. Place the meatballs in a single layer in the slow cooker, nestling them in the sauce. Cover and cook on high, 3 hours.
Just before serving, drizzle the meatballs with the remaining 1 tablespoon pomegranate molasses. Sprinkle with pomegranate seeds and scallions.
Photograph by Andrew Purcell
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Combine the tomatoes, chicken broth, apricots, onion and butter in a 7-to-8-quart slow cooker. Add 2 minced garlic cloves, 1 teaspoon molasses, 1 teaspoon paprika, 1/2 teaspoon pie spice, the lemon juice, 3/4 cup cilantro, 1/2 teaspoon salt and a few grinds of black pepper. Cover and set on high.
Combine the turkey, breadcrumbs, creme fraiche, parsley and the remaining 1/4 cup cilantro, 1 minced garlic clove, 2 teaspoons paprika and 1/2 teaspoon pumpkin pie spice in a large bowl. Add the cayenne, 1 teaspoon salt and a few grinds of black pepper and mix with a spoon or your hands. Dampen your hands and form the mixture into about 32 meatballs, 1 1/2 inches each. Place the meatballs in a single layer in the slow cooker, nestling them in the sauce. Cover and cook on high, 3 hours.
Just before serving, drizzle the meatballs with the remaining 1 tablespoon pomegranate molasses. Sprinkle with pomegranate seeds and scallions.
Photograph by Andrew Purcell
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Recipe Name : Moroccan Chicken Stew with Green Beans
Ingredients : ['2 tablespoons olive or vegetable oil', '1 small onion, finely chopped', '3 cloves garlic, thinly sliced', '1 tablespoon tandoori spice', '3/4 teaspoon ground cinnamon', '1 tablespoon tomato paste', '2 cups chicken stock', 'One 28-ounce can whole peeled tomatoes, lightly crushed', '1 cup red lentils', '1 tablespoon honey', '1/2 pound green beans, stems trimmed, cut into 1-inch pieces', '3 to 4 cups shredded chicken (from 1 rotisserie chicken)', 'Zest of 1 lemon', 'Salt and ground black pepper', '4 cups steamed white rice, such as Jasmine', 'Chopped fresh cilantro, to garnish']
Steps for preparation : Place a large high-sided saute pan over medium heat with the oil. Add the onion and garlic to the pan and cook, stirring often, until just tender, 3 to 4 minutes. Add the tandoori spice, cinnamon and tomato paste to the pan and continue cooking until caramelized and very aromatic, about 2 minutes.
Add the chicken stock, tomatoes, lentils and honey and bring the liquid up to a boil while scraping any caramelized bits up from the bottom of the pan. Reduce the heat to medium-low and simmer until the lentils are almost cooked through, about 10 minutes. Add the green beans, chicken and lemon zest to the pan and continue cooking until the lentils and beans are cooked through, 2 to 3 minutes. Season with salt and pepper.
Serve the stew over steamed white rice garnished with cilantro.
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Place a large high-sided saute pan over medium heat with the oil. Add the onion and garlic to the pan and cook, stirring often, until just tender, 3 to 4 minutes. Add the tandoori spice, cinnamon and tomato paste to the pan and continue cooking until caramelized and very aromatic, about 2 minutes.
Add the chicken stock, tomatoes, lentils and honey and bring the liquid up to a boil while scraping any caramelized bits up from the bottom of the pan. Reduce the heat to medium-low and simmer until the lentils are almost cooked through, about 10 minutes. Add the green beans, chicken and lemon zest to the pan and continue cooking until the lentils and beans are cooked through, 2 to 3 minutes. Season with salt and pepper.
Serve the stew over steamed white rice garnished with cilantro.
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Recipe Name : Moroccan Spiced Roast Chickpeas
Ingredients : ['One 15.5-ounce can low-sodium chickpeas, drained and rinsed', '1 tablespoon olive oil', '1/2 teaspoon ground cumin', '1/2 teaspoon light brown sugar', '1/4 teaspoon cayenne', '1/4 teaspoon ground cinnamon', '1/4 teaspoon garlic powder', '1/4 teaspoon ground ginger', '1/4 teaspoon paprika', '1/4 teaspoon kosher salt']
Steps for preparation : Watch how to make this recipe.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Pat the chickpeas dry between two paper towels then place on the baking sheet. Drizzle with the olive oil then roast the chickpeas in the middle of the oven, tossing every 15 minutes, until deeply golden, dry and crunchy, 40 to 45 minutes.
While the chickpeas roast, prepare the spice mixture: combine the cumin, brown sugar, cayenne, cinnamon, garlic, ginger, paprika and salt in a medium bowl. Mix until the color is uniform. As soon as the chickpeas come out of the oven, toss with the spice blend. Serve warm or at room temperature.
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Watch how to make this recipe.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Pat the chickpeas dry between two paper towels then place on the baking sheet. Drizzle with the olive oil then roast the chickpeas in the middle of the oven, tossing every 15 minutes, until deeply golden, dry and crunchy, 40 to 45 minutes.
While the chickpeas roast, prepare the spice mixture: combine the cumin, brown sugar, cayenne, cinnamon, garlic, ginger, paprika and salt in a medium bowl. Mix until the color is uniform. As soon as the chickpeas come out of the oven, toss with the spice blend. Serve warm or at room temperature.
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Recipe Name : Moroccan Meatloaf with Lemon Honey Gravy and Zucchini Couscous
Ingredients : ['1 1/2 pounds ground lamb or chicken', 'Salt and freshly ground black pepper', '1 small onion, peeled', '4 cloves garlic, finely chopped', '2/3 cup panko bread crumbs', '2 tablespoons extra-virgin olive oil', '1 large egg, beaten', '2 lemons, zested and juiced', '1/4 cup pitted, finely chopped green olives', '1 tablespoon ground cumin, a scant palmful', '1 teaspoon turmeric, 1/3 palmful (for chicken only)', '2 pinches ground cinnamon', 'A handful flat-leaf parsley, finely chopped', '2 handfuls fresh mint leaves, finely chopped', '4 tablespoons butter', '1/2 pound firm zucchini, chopped into small dice', '2 1/2 cups chicken stock', '1 cup couscous', '2 tablespoons all-purpose flour', '1 tablespoon Worcestershire sauce', '1/4 cup honey']
Steps for preparation : Preheat the oven to 325 degrees F.
In a medium bowl, add the meat, 1 small onion, grated on box grater or with handheld flat grater, directly over mixing bowl. Add 2 cloves finely chopped garlic, panko, about 2 tablespoons of the extra-virgin olive oil, the egg, the zest and juice of 1 lemon. Mix to combine. Add the olives, spices, a handful of parsley and a handful of mint. Combine well. Form the mixture into 4 individual rolls and bake on a parchment lined sheet pan until golden brown, about 35 to 40 minutes. The meat loaves may be made ahead and stored; reheat in pan gravy.
Heat a medium shallow pot over medium heat, add 2 tablespoons butter and melt, then add the remaining garlic, and combine. Stir in the zucchini, season with salt and pepper, to taste, and cook for 5 minutes. Add 1 1/2 cups stock to the pan and bring the mixture to a bubble. Add 1 1/2 cups of couscous and remaining handful of chopped mint. Turn off the heat and cover pan. Let stand for 5 minutes, then fluff with a fork.
Meanwhile, heat 2 tablespoons butter to a medium skillet over medium to medium-high heat. Whisk the flour into melted butter, then add the Worcestershire sauce and remaining 1 cup of chicken stock, the remaining lemon zest and juice, 1/4 cup honey, and salt and pepper, to taste. Slide the meat loaves into the sauce. (If the meat loaves are cold, tent with foil and gently reheat in low simmering sauce.) Once the meat loaves are warm, transfer them to a serving plate and raise the heat to high. As soon as the sauce becomes syrupy after 1 to 2 minutes, drizzle it over meat and serve with couscous alongside.
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Preheat the oven to 325 degrees F.
In a medium bowl, add the meat, 1 small onion, grated on box grater or with handheld flat grater, directly over mixing bowl. Add 2 cloves finely chopped garlic, panko, about 2 tablespoons of the extra-virgin olive oil, the egg, the zest and juice of 1 lemon. Mix to combine. Add the olives, spices, a handful of parsley and a handful of mint. Combine well. Form the mixture into 4 individual rolls and bake on a parchment lined sheet pan until golden brown, about 35 to 40 minutes. The meat loaves may be made ahead and stored; reheat in pan gravy.
Heat a medium shallow pot over medium heat, add 2 tablespoons butter and melt, then add the remaining garlic, and combine. Stir in the zucchini, season with salt and pepper, to taste, and cook for 5 minutes. Add 1 1/2 cups stock to the pan and bring the mixture to a bubble. Add 1 1/2 cups of couscous and remaining handful of chopped mint. Turn off the heat and cover pan. Let stand for 5 minutes, then fluff with a fork.
Meanwhile, heat 2 tablespoons butter to a medium skillet over medium to medium-high heat. Whisk the flour into melted butter, then add the Worcestershire sauce and remaining 1 cup of chicken stock, the remaining lemon zest and juice, 1/4 cup honey, and salt and pepper, to taste. Slide the meat loaves into the sauce. (If the meat loaves are cold, tent with foil and gently reheat in low simmering sauce.) Once the meat loaves are warm, transfer them to a serving plate and raise the heat to high. As soon as the sauce becomes syrupy after 1 to 2 minutes, drizzle it over meat and serve with couscous alongside.
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Recipe Name : Moroccan Vegetable Packets
Ingredients : ['1/2 teaspoon ground turmeric', '1/2 teaspoon ground ginger', '1/2 teaspoon ground cinnamon', 'Pinch of saffron threads', 'Freshly ground pepper', '1 1/2 cups low-sodium vegetable juice', '2 teaspoons harissa (or 1/2 red jalapeno pepper, seeded and minced)', '1 1/4 pounds kabocha or butternut squash (about 1/2 large), peeled, seeded and cut into 1-inch cubes (about 4 cups)', '2 bunches baby turnips (about 12), trimmed and halved', '2 stalks celery, thinly sliced', '1 onion, cut into thin wedges', '1/2 cup raisins', 'Kosher salt', '3 tablespoons chopped fresh cilantro', '3 tablespoons chopped fresh parsley', '8 shiitake mushrooms, stemmed', '4 baby bell peppers, halved lengthwise', '4 thin slices lemon, halved', '4 tablespoons unsalted butter', '1 cup couscous']
Steps for preparation : Preheat the oven to 400 degrees F. Make the broth: Combine the turmeric, ginger, cinnamon, saffron and 1/2 teaspoon pepper in a medium saucepan over medium heat; toast, stirring, 1 minute. Add 2 1/2 cups water, the vegetable juice and harissa. Bring to a simmer and cook until slightly reduced, about 15 minutes; remove from the heat.
Prepare the vegetables: Combine the squash, turnips, celery, onion and raisins in a bowl; season with salt. Add 1 cup of the broth and half each of the cilantro and parsley; stir. Set aside the remaining broth.
Tear off four 16-inch sheets of parchment paper. Make the packets (see photo gallery): Arrange about one-quarter of the vegetable mixture on one sheet of parchment along with some of the liquid from the bowl. Top with 2 shiitakes, 2 bell pepper halves, 2 lemon pieces and 1 tablespoon butter. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
Transfer to the oven and bake until the parchment puffs and the vegetables are tender, 35 to 40 minutes. Let rest 5 minutes before opening.
Meanwhile, prepare the couscous as the label directs; fluff with a fork. Bring the remaining broth to a simmer; stir in the remaining cilantro and parsley. Carefully open the packets; add the couscous, drizzle with the broth and season with salt. Photograph by David Malosh
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Preheat the oven to 400 degrees F. Make the broth: Combine the turmeric, ginger, cinnamon, saffron and 1/2 teaspoon pepper in a medium saucepan over medium heat; toast, stirring, 1 minute. Add 2 1/2 cups water, the vegetable juice and harissa. Bring to a simmer and cook until slightly reduced, about 15 minutes; remove from the heat.
Prepare the vegetables: Combine the squash, turnips, celery, onion and raisins in a bowl; season with salt. Add 1 cup of the broth and half each of the cilantro and parsley; stir. Set aside the remaining broth.
Tear off four 16-inch sheets of parchment paper. Make the packets (see photo gallery): Arrange about one-quarter of the vegetable mixture on one sheet of parchment along with some of the liquid from the bowl. Top with 2 shiitakes, 2 bell pepper halves, 2 lemon pieces and 1 tablespoon butter. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
Transfer to the oven and bake until the parchment puffs and the vegetables are tender, 35 to 40 minutes. Let rest 5 minutes before opening.
Meanwhile, prepare the couscous as the label directs; fluff with a fork. Bring the remaining broth to a simmer; stir in the remaining cilantro and parsley. Carefully open the packets; add the couscous, drizzle with the broth and season with salt. Photograph by David Malosh
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Recipe Name : Moroccan Beef Kebabs with Curried Couscous, Raita and Charmoula Vinaigrette
Ingredients : ['2 1/2 cups warm water', '1 tablespoon curry powder', '1/2 teaspoon salt', '1/4 teaspoon ground black pepper', '2 1/2 cups fine couscous', '3 tablespoons olive oil', '1 cup Greek yogurt', '1 tablespoon minced fresh mint', '1/2 teaspoon ground cumin', '1/4 teaspoon salt', '1 small English cucumber, peeled, seeded, diced', '1/2 cup olive oil', '1/4 cup lemon juice', '1/4 cup chopped fresh cilantro', '1/4 cup chopped fresh parsley', '1 tablespoon minced garlic', '1 teaspoon ground cumin', '1/2 teaspoon paprika', '1/4 teaspoon cayenne', 'Salt and freshly ground black pepper', '1 1/2 pounds ground beef', '1/2 cup finely minced red onion', '2 ounces nonfat powdered milk', '2 tablespoons chopped fresh cilantro', '2 tablespoons chopped fresh mint', '1 tablespoon ground ginger', '1 teaspoon cayenne', '1/2 teaspoon salt', '1/2 teaspoon freshly ground pepper', 'Olive oil, for brushing', 'Pita bread, warmed, for serving']
Steps for preparation : For the couscous: Preheat the oven to 400 degrees.Place the water in an ovenproof casserole. Whisk the curry, salt pepper into the water. Whisk the couscous into the water. Let the couscous stand for 10 minutes to absorb the water.
Pour half of the olive oil into the couscous. Work the olive oil into the couscous by hand, rubbing the kernels to fluff the couscous break up any clumps, making sure that the couscous is evenly coated with the oil. Place the casserole into the oven and bake for 20 minutes.
Remove the casserole from the oven and pour the rest of the oil into the couscous. By hand or with a spoon, work the oil through the couscous, breaking up any clumps.
For the raita: Place the yogurt, mint, cumin, salt and cucumbers in a bowl and stir to combine. Check the seasoning and adjust if necessary. Refrigerate until time to use.
For the vinaigrette: Place the oil, lemon juice, cilantro, parsley, garlic, cumin, paprika and cayenne in a bowl and stir to combine. Season the charmoula with salt and pepper.
For the kebabs: Combine the beef, onions, powdered milk, cilantro, mint, ginger, cayenne, salt and pepper in a bowl and mix thoroughly to combine. Divide the mixture into 8 balls. Form each ball into a kebab cylinder about 3 inches long. Refrigerate the kebabs until ready to grill.
In the meantime soak, wooden skewers in water. Heat the grill to high heat. Insert the skewers into the kebabs. Brush the kebabs with olive oil and grill until they are cooked, 34 minutes per side.
To complete the dish, place a mound of couscous on a serving plate for each person. Place 2 kebabs on each plate. Garnish the plate with the raita and drizzle the charmoula on the kebabs. Serve with warm pita bread.
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For the couscous: Preheat the oven to 400 degrees.Place the water in an ovenproof casserole. Whisk the curry, salt pepper into the water. Whisk the couscous into the water. Let the couscous stand for 10 minutes to absorb the water.
Pour half of the olive oil into the couscous. Work the olive oil into the couscous by hand, rubbing the kernels to fluff the couscous break up any clumps, making sure that the couscous is evenly coated with the oil. Place the casserole into the oven and bake for 20 minutes.
Remove the casserole from the oven and pour the rest of the oil into the couscous. By hand or with a spoon, work the oil through the couscous, breaking up any clumps.
For the raita: Place the yogurt, mint, cumin, salt and cucumbers in a bowl and stir to combine. Check the seasoning and adjust if necessary. Refrigerate until time to use.
For the vinaigrette: Place the oil, lemon juice, cilantro, parsley, garlic, cumin, paprika and cayenne in a bowl and stir to combine. Season the charmoula with salt and pepper.
For the kebabs: Combine the beef, onions, powdered milk, cilantro, mint, ginger, cayenne, salt and pepper in a bowl and mix thoroughly to combine. Divide the mixture into 8 balls. Form each ball into a kebab cylinder about 3 inches long. Refrigerate the kebabs until ready to grill.
In the meantime soak, wooden skewers in water. Heat the grill to high heat. Insert the skewers into the kebabs. Brush the kebabs with olive oil and grill until they are cooked, 34 minutes per side.
To complete the dish, place a mound of couscous on a serving plate for each person. Place 2 kebabs on each plate. Garnish the plate with the raita and drizzle the charmoula on the kebabs. Serve with warm pita bread.
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Recipe Name : Spiced Char with Moroccan Carrots
Ingredients : ['1/4 cup sliced almonds', '3 tablespoons extra-virgin olive oil', '1 1/2 pounds carrots, cut into sticks', '1/2 cup dried apricots, quartered', '4 scallions, chopped', '1/4 cup thinly sliced pitted green olives', '1 tablespoon honey', 'Juice of 1/2 lemon', '2 teaspoons ras el hanout (Moroccan seasoning)', '1/4 cup chopped fresh parsley', '4 skin-on center-cut arctic char fillets (about 6 ounces each)', 'Kosher salt']
Steps for preparation : Toast the almonds in a large dry skillet over medium heat, stirring occasionally, until golden, 3 to 5 minutes. Transfer to a plate; let cool.
Return the skillet to medium heat. Add 2 tablespoons olive oil, then add the carrots, apricots and 3/4 cup water. Reduce the heat to medium low; cover and simmer until the carrots are just tender, 8 to 10 minutes. Uncover and add the toasted almonds, scallions, olives, honey, lemon juice and 1 teaspoon ras el hanout. Increase the heat and bring to a boil. Cook, tossing occasionally, until the liquid is reduced and the carrots are glazed, about 5 minutes. Stir in the parsley.
Meanwhile, season the fish with the remaining 1 teaspoon ras el hanout and 1/2 teaspoon salt. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the fish, skin-side down, and cook, flipping once, until just cooked through, 5 to 6 minutes; season with salt. Remove from the heat and let the fish rest 2 minutes in the hot skillet. Serve with the carrots.
Photograph by Charles Masters
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Toast the almonds in a large dry skillet over medium heat, stirring occasionally, until golden, 3 to 5 minutes. Transfer to a plate; let cool.
Return the skillet to medium heat. Add 2 tablespoons olive oil, then add the carrots, apricots and 3/4 cup water. Reduce the heat to medium low; cover and simmer until the carrots are just tender, 8 to 10 minutes. Uncover and add the toasted almonds, scallions, olives, honey, lemon juice and 1 teaspoon ras el hanout. Increase the heat and bring to a boil. Cook, tossing occasionally, until the liquid is reduced and the carrots are glazed, about 5 minutes. Stir in the parsley.
Meanwhile, season the fish with the remaining 1 teaspoon ras el hanout and 1/2 teaspoon salt. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the fish, skin-side down, and cook, flipping once, until just cooked through, 5 to 6 minutes; season with salt. Remove from the heat and let the fish rest 2 minutes in the hot skillet. Serve with the carrots.
Photograph by Charles Masters
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Recipe Name : Squash and Chickpea Moroccan Stew
Ingredients : ['1 tablespoon unsalted butter', '1 tablespoon olive oil', '1 medium yellow onion, small dice', '4 medium cloves garlic, thinly sliced', '2 teaspoons ground cumin', '1 (3-inch) cinnamon stick', 'Salt and freshly ground black pepper', '1 pound butternut squash, large dice', '3/4 pound red potatoes, large dice', '2 cups low-sodium chicken or vegetable broth', '2 cups cooked chickpeas, drained', '1 (14-ounce) can diced tomatoes, with juices', 'Pinch saffron threads, optional', '1/2 preserved lemon, finely chopped', '1 cup brined green olives (recommend: Cerignola)', 'Steamed couscous, for serving', 'Fresh cilantro leaves, roughly chopped, for garnish', 'Toasted slivered almonds, for garnish', 'Plain yogurt, for garnish']
Steps for preparation : Heat butter and olive oil in a 3- to 4-quart Dutch oven or heavy-bottomed saucepan with a tight fitting lid over medium heat. When oil shimmers, add onion, garlic, cumin, and cinnamon, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until spices are aromatic and onions are soft and translucent, about 5 minutes.
Add squash and potatoes, season with salt and freshly ground black pepper, stir to coat, and cook until just tender, about 3 minutes. Add broth, chickpeas, tomatoes and their juices, and saffron, if using. Bring mixture to a boil then reduce heat to low. Cover and simmer until squash is fork tender, about 10 minutes.
Remove from heat and stir in preserved lemon and olives. Serve over couscous garnished with cilantro, almonds, and yogurt.
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Heat butter and olive oil in a 3- to 4-quart Dutch oven or heavy-bottomed saucepan with a tight fitting lid over medium heat. When oil shimmers, add onion, garlic, cumin, and cinnamon, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until spices are aromatic and onions are soft and translucent, about 5 minutes.
Add squash and potatoes, season with salt and freshly ground black pepper, stir to coat, and cook until just tender, about 3 minutes. Add broth, chickpeas, tomatoes and their juices, and saffron, if using. Bring mixture to a boil then reduce heat to low. Cover and simmer until squash is fork tender, about 10 minutes.
Remove from heat and stir in preserved lemon and olives. Serve over couscous garnished with cilantro, almonds, and yogurt.
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Recipe Name : Moroccan Meatballs with Eggs
Ingredients : ['1 tablespoon ground cumin', '1 tablespoon ground coriander', '1 tablespoon turmeric', '1 tablespoon paprika', '1 1/2 teaspoons freshly grated nutmeg', '1 teaspoon ground cinnamon', '1 teaspoon ground cardamom', '1 teaspoon ground allspice', '1 teaspoon cayenne pepper', '1/2 teaspoon ground cloves', '1 pound ground lamb or beef', '2 slices good quality stale bread, crusts removed, processed into fresh bread crumbs', '5 eggs, 1 for meatballs, 4 for poaching and serving, optional', '1 medium onion, 1/4 onion grated and juiced, 3/4 onion, chopped', '4 large cloves garlic, 2 minced or pasted, 2 sliced', '1 small handful fresh mint leaves, leaves picked and finely chopped', 'Pinch ground cinnamon', 'Few grates nutmeg', 'Kosher salt and freshly ground black pepper', 'Extra-virgin olive oil, for liberal drizzling', '1 small zucchini, sliced on an angle or chopped', '1 (28-ounce) can diced tomatoes', '1 (8-ounce) can tomato sauce', '1 tablespoon honey', '1 tablespoon Spice Blend or Ras el hanout', '1 (14-ounce) can chickpeas', 'A handful cilantro, leaves picked and chopped']
Steps for preparation : To make the spice blend: Combine the cumin, coriander, turmeric, paprika, nutmeg cinnamon , cardamom, allspice, cayenne pepper, and ground cloves and store in an airtight container away from heat for up to several months.
Preheat the oven to 350 degrees F.
Arrange a wire cooling rack over a large baking sheet and place near a large mixing bowl. Place a bowl of warm water nearby.
In the large mixing bowl, combine the meat, bread crumbs, 1 egg lightly beaten, 2 to 3 tablespoons grated onion and juice, 2 cloves minced garlic, mint, cinnamon, nutmeg, salt, pepper, and a liberal drizzle of extra-virgin olive oil, about 2 tablespoons. Roll the meat into walnut-size balls with dampened hands (use the bowl of warm water) and arrange the meatballs on the wire rack set over baking tray. Roast the meatballs until cooked through, 20 to 25 minutes.
Meanwhile, heat more extra-virgin olive oil, a turn of the pan, in a Dutch oven over medium to medium-high heat. Add the chopped onion to the pan with the sliced garlic, and zucchini. Cook 7 to 8 minutes, then add the diced tomatoes, tomato sauce, honey, and spice blend, and bring to a bubble. Drain the chickpeas and stir into the sauce. Remove the meatballs from the oven and slide into the sauce. Cool completely and store for make-ahead meal.
To serve, reheat the meatballs in the sauce. Use about 1 cup water to loosen up the sauce, if necessary. Make 4 wells in the sauce and drop in the 4 freshly cracked eggs. Cover the pot and simmer to poach to desired doneness. Scoop the meal into shallow bowls and stir the egg into the meatballs and sauce as you eat.
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To make the spice blend: Combine the cumin, coriander, turmeric, paprika, nutmeg cinnamon , cardamom, allspice, cayenne pepper, and ground cloves and store in an airtight container away from heat for up to several months.
Preheat the oven to 350 degrees F.
Arrange a wire cooling rack over a large baking sheet and place near a large mixing bowl. Place a bowl of warm water nearby.
In the large mixing bowl, combine the meat, bread crumbs, 1 egg lightly beaten, 2 to 3 tablespoons grated onion and juice, 2 cloves minced garlic, mint, cinnamon, nutmeg, salt, pepper, and a liberal drizzle of extra-virgin olive oil, about 2 tablespoons. Roll the meat into walnut-size balls with dampened hands (use the bowl of warm water) and arrange the meatballs on the wire rack set over baking tray. Roast the meatballs until cooked through, 20 to 25 minutes.
Meanwhile, heat more extra-virgin olive oil, a turn of the pan, in a Dutch oven over medium to medium-high heat. Add the chopped onion to the pan with the sliced garlic, and zucchini. Cook 7 to 8 minutes, then add the diced tomatoes, tomato sauce, honey, and spice blend, and bring to a bubble. Drain the chickpeas and stir into the sauce. Remove the meatballs from the oven and slide into the sauce. Cool completely and store for make-ahead meal.
To serve, reheat the meatballs in the sauce. Use about 1 cup water to loosen up the sauce, if necessary. Make 4 wells in the sauce and drop in the 4 freshly cracked eggs. Cover the pot and simmer to poach to desired doneness. Scoop the meal into shallow bowls and stir the egg into the meatballs and sauce as you eat.
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Recipe Name : Moroccan Carrot Salad
Ingredients : ['2 (10-ounce) packages pre-shredded carrots', '1 cucumber, seeded and chopped', '1 cup golden raisins', '1 lemon, juiced', '1/2 cup, chopped cilantro leaves', '1 teaspoon ground cumin', '1/2 teaspoon paprika', '1 pinch cayenne', '1 teaspoon honey', '1/4 cup extra-virgin olive oil']
Steps for preparation : In a medium bowl, combine shredded carrots, diced cucumber and raisins. Set aside.
For the Dressing: In a small mixing bowl, combine lemon juice, cilantro, spices, and honey. Slowly whisk in extra-virgin olive oil.
Pour dressing over carrot salad and toss to coat. Cover with plastic wrap and refrigerate for several hours to allow flavors to meld.
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In a medium bowl, combine shredded carrots, diced cucumber and raisins. Set aside.
For the Dressing: In a small mixing bowl, combine lemon juice, cilantro, spices, and honey. Slowly whisk in extra-virgin olive oil.
Pour dressing over carrot salad and toss to coat. Cover with plastic wrap and refrigerate for several hours to allow flavors to meld.
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Recipe Name : Moroccan Beef Kefta on Skewers with Chopped Vegetable Salad
Ingredients : ['1 1/2 pounds ground beef', '1/2 cup grated onion', '2 cloves garlic, finely minced', '2 tablespoons finely chopped fresh parsley', '2 tablespoons finely chopped fresh coriander', '3 teaspoons finely chopped fresh mint or 1 teaspoon dried mint', '2 teaspoons finely chopped fresh marjoram or 1/2 teaspoon dried marjoram', 'Salt and freshly ground black pepper', '1/2 teaspoon ground cumin', '1/2 teaspoon paprika', '1/4 teaspoon cayenne', '1 seedless cucumber, peeled and finely diced', '1 large tomato, seeded and finely diced', '1 green bell pepper, seeded and finely diced', '1 hot Italian-style pepper, seeded and finely diced', '2 cloves garlic, finely minced', '3 tablespoons finely chopped fresh mint', '2 tablespoons red wine vinegar', '2 to 3 tablespoons olive oil']
Steps for preparation : In a large bowl combine the beef, onion, garlic, parsley, coriander, mint, marjoram, salt, pepper, cumin, paprika and cayenne. Cover and let sit for one hour. Soak 12 wooden skewers in water for one hour.
In a separate bowl combine cucumber, tomato, bell pepper, hot pepper, garlic, mint, red wine vinegar, olive oil, salt and pepper tossing to combine. Cover and let marinate at room temperature until ready to serve.
Preheat grill or broiler.
Dip hands into a bowl of water. Shape and pack about a 1/3 cup of the meat mixture into 2 sausage-shapes on a soaked wooden skewer. Repeat procedure for remaining meat and skewers.
Grill the keftas on both sides until cooked through, about 3 to 4 minutes per side. Serve hot with chopped salad.
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In a large bowl combine the beef, onion, garlic, parsley, coriander, mint, marjoram, salt, pepper, cumin, paprika and cayenne. Cover and let sit for one hour. Soak 12 wooden skewers in water for one hour.
In a separate bowl combine cucumber, tomato, bell pepper, hot pepper, garlic, mint, red wine vinegar, olive oil, salt and pepper tossing to combine. Cover and let marinate at room temperature until ready to serve.
Preheat grill or broiler.
Dip hands into a bowl of water. Shape and pack about a 1/3 cup of the meat mixture into 2 sausage-shapes on a soaked wooden skewer. Repeat procedure for remaining meat and skewers.
Grill the keftas on both sides until cooked through, about 3 to 4 minutes per side. Serve hot with chopped salad.
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Recipe Name : Moroccan Cocktail Spritzer
Ingredients : ['1-ounce orange-flavored liqueur (recommended: Cointreau)', '1-ounce gin', '1-ounce mandarin liqueur (recommended: Marie Brizard Mandarin Liqueur)', 'Ice cubes', 'Orange flavored club soda', 'Orange slice', 'Mint Sprig']
Steps for preparation : Combine the orange-flavored liqueur, gin and mandarin liqueur in a cocktail shaker with ice. Strain into a rocks glass filled with ice, then add a splash club soda and garnish with and orange slice and mint sprig.
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Combine the orange-flavored liqueur, gin and mandarin liqueur in a cocktail shaker with ice. Strain into a rocks glass filled with ice, then add a splash club soda and garnish with and orange slice and mint sprig.
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Recipe Name : Moroccan-Style Tilapia with Cumin, Mango and Cilantro
Ingredients : ['Four 5-ounce tilapia fillets', 'Salt and ground black pepper', '2 teaspoons ground cumin', '2 teaspoons ground coriander', '1 tablespoon olive oil', '1 ripe mango, diced', '1/4 cup chopped fresh cilantro leaves']
Steps for preparation : Watch how to make this recipe.
Season both sides of tilapia fillets with salt and black pepper. Rub cumin and coriander all over both sides of fillets. Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender. Meanwhile, in a small bowl, combine mango and cilantro. Top tilapia with mango mixture just before serving.
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Watch how to make this recipe.
Season both sides of tilapia fillets with salt and black pepper. Rub cumin and coriander all over both sides of fillets. Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender. Meanwhile, in a small bowl, combine mango and cilantro. Top tilapia with mango mixture just before serving.
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Recipe Name : Moroccan Mint Tea
Ingredients : ['10 fresh mint sprigs, plus 4 for garnish', '3 teaspoons green tea', '3 tablespoons sugar', '4 cups water']
Steps for preparation : Boil water. Pour a small amount in teapot and swish around to warm the pot. Combine the mint and green tea and sugar in the teapot, then fill it with the rest of the hot water. Let tea brew, stirring the leaves once or twice, for 3 minutes. Pour tea through a tea strainer into glass teacups to serve. Garnish with remaining 4 sprigs of mint.
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Boil water. Pour a small amount in teapot and swish around to warm the pot. Combine the mint and green tea and sugar in the teapot, then fill it with the rest of the hot water. Let tea brew, stirring the leaves once or twice, for 3 minutes. Pour tea through a tea strainer into glass teacups to serve. Garnish with remaining 4 sprigs of mint.
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Recipe Name : Moroccan Chicken with Shredded Cabbage and Tahini Sauce on Pita
Ingredients : ['4 chicken thighs and 4 chicken leg pieces (3 to 4 pounds total)', '1 tablespoon ground cumin', '2 teaspoons ground coriander', '2 teaspoons ground ginger', '2 teaspoons paprika', '1/2 teaspoon ground cinnamon', 'Kosher salt and freshly ground black pepper', 'Extra-virgin olive oil', '4 cloves garlic, crushed', '1 medium yellow onion, diced', '2 strips fresh lemon peel', '2 sprigs fresh thyme', '1 bay leaf', 'Pinch saffron threads, optional', '1 cup low-sodium chicken broth', '1 cup pitted green olives', '1/2 cup dried pitted dates', '4 cups finely shredded green cabbage', '4 to 6 whole wheat pitas, toasted', '1/2 cup chopped roasted pistachios, optional', '1/4 cup chopped fresh cilantro, optional', 'Tahini Sauce, recipe follows:', 'Pinot grigio, for serving', '3/4 cup plain yogurt', '1/2 cup tahini', '2 teaspoons honey', '1 teaspoon lemon juice', '1/2 clove garlic, minced', 'Kosher salt and freshly ground black pepper']
Steps for preparation : Wash and pat the chicken dry. Combine the cumin, coriander, ginger, paprika and cinnamon in a large plastic bag. Season the spice blend with pepper and a little salt (remember the olives will be salty so go easy). Add the chicken pieces to the bag and toss to coat evenly. Set aside in the refrigerator to marinate for 1 hour.
Set a large Dutch oven over medium-high heat and coat with olive oil. Brown the chicken in two batches, and then transfer to a platter. Add a little more oil to the pot and cook the garlic and onions until browned and translucent. Add the chicken back to the pot along with the lemon peel, thyme, bay leaf and saffron if using. Add the chicken broth, bring to a boil, and then reduce the heat, cover and simmer for 15 minutes.
Stir the chicken pieces, and add the olives and dates. Cover and cook until the chicken is very tender, 30 minutes longer. Remove the thyme and bay leaf before serving.
Serve the chicken with the pan sauce on a bed of the finely shredded cabbage on top of a whole toasted pita (cut in wedges, but still set on plate as a whole round pita, like a tostada). Garnish with the pistachios and chopped cilantro if using. Drizzle with the Tahini Sauce. Pair with a pinot grigio.
Combine the yogurt, tahini, honey, lemon juice and garlic in a food processor, or mix together well in a large bowl until well combined and completely smooth. Thin with water as desired. Season with salt and pepper.
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Wash and pat the chicken dry. Combine the cumin, coriander, ginger, paprika and cinnamon in a large plastic bag. Season the spice blend with pepper and a little salt (remember the olives will be salty so go easy). Add the chicken pieces to the bag and toss to coat evenly. Set aside in the refrigerator to marinate for 1 hour.
Set a large Dutch oven over medium-high heat and coat with olive oil. Brown the chicken in two batches, and then transfer to a platter. Add a little more oil to the pot and cook the garlic and onions until browned and translucent. Add the chicken back to the pot along with the lemon peel, thyme, bay leaf and saffron if using. Add the chicken broth, bring to a boil, and then reduce the heat, cover and simmer for 15 minutes.
Stir the chicken pieces, and add the olives and dates. Cover and cook until the chicken is very tender, 30 minutes longer. Remove the thyme and bay leaf before serving.
Serve the chicken with the pan sauce on a bed of the finely shredded cabbage on top of a whole toasted pita (cut in wedges, but still set on plate as a whole round pita, like a tostada). Garnish with the pistachios and chopped cilantro if using. Drizzle with the Tahini Sauce. Pair with a pinot grigio.
Combine the yogurt, tahini, honey, lemon juice and garlic in a food processor, or mix together well in a large bowl until well combined and completely smooth. Thin with water as desired. Season with salt and pepper.
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Recipe Name : Moroccan-Inspired Swiss Chard Rolls
Ingredients : ['2 3/4 cups vegetable broth or stock', 'Two 1/4-inch-thick slices fresh ginger, each about 1-inch in diameter', '1/2 cup short or long-grain brown rice', '1/2 cup wild rice', '3 tablespoons vegetable oil or canola oil', '1 cup sliced green onions (about 1 small bunch)', '3 small carrots, peeled and chopped into 1/4-inch pieces', '1 medium onion, finely chopped', '1 clove garlic, minced', 'One 2-inch piece fresh ginger, peeled and grated', '2 teaspoons mild curry powder', '1 teaspoon ground cumin', '1/2 teaspoon kosher salt', '1/4 teaspoon freshly ground black pepper', '1/2 cup golden raisins', '6 ounces extra-firm tofu (1/2 of one 12-ounce package), drained, patted dry, cut into 1/2-inch cubes', '1/2 cup organic coconut milk', '12 large fresh Swiss chard leaves (from 2 to 3 bunches)', 'One 26-ounce jar arrabiata or tomato-basil sauce']
Steps for preparation : For the rice: Combine the vegetable broth and ginger slices in a medium saucepan; bring to boil. Add the brown and wild rice and bring to boil. Reduce the heat to medium-low; cover and simmer until the rice is just tender, 50 to 55 minutes. Drain if necessary. Discard the ginger slices. Set the rice aside.
Meanwhile, position the oven rack in the center of the oven and preheat to 400 degrees F. Lightly oil a 13- by 9- by 2-inch glass or ceramic baking dish with 1 tablespoon of the vegetable oil; set aside.
Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the green onions, carrots, onions, garlic, ginger, curry powder, cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 6 to 7 minutes. Stir in the golden raisins, tofu and cooked rice mixture. Add the coconut milk and bring to a simmer. Cook for 1 minute until the sauce coats the back of a spoon. Season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon pepper.
Remove from the heat and let cool while preparing the chard leaves.
Bring a large pot of salted water to boil. Using a sharp knife, cut away the thick stems from the center of each leaf; discard the stems. Cut each leaf in half lengthwise. Trim the wide ends from the leaves to make each leaf half about 10 inches long. Using tongs and working with 1 leaf half at a time, dip the leaf half into the pot of boiling salted water for 10 seconds. Transfer to paper towels to drain.
Place about 1/3 cup of the rice filling onto the end of one Swiss chard leaf half. Roll up the leaf, enclosing the filling completely. Repeat with the remaining leaf halves and rice filling for a total of 12 rolls.
Spread 1 cup of the sauce onto the bottom of the prepared baking dish. Place the filled rolls, seam-side down, in a single layer atop the sauce in the dish. Spoon the remaining tomato sauce over the rolls. Bake until the rolls are heated through, 25 to 30 minutes.
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For the rice: Combine the vegetable broth and ginger slices in a medium saucepan; bring to boil. Add the brown and wild rice and bring to boil. Reduce the heat to medium-low; cover and simmer until the rice is just tender, 50 to 55 minutes. Drain if necessary. Discard the ginger slices. Set the rice aside.
Meanwhile, position the oven rack in the center of the oven and preheat to 400 degrees F. Lightly oil a 13- by 9- by 2-inch glass or ceramic baking dish with 1 tablespoon of the vegetable oil; set aside.
Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the green onions, carrots, onions, garlic, ginger, curry powder, cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 6 to 7 minutes. Stir in the golden raisins, tofu and cooked rice mixture. Add the coconut milk and bring to a simmer. Cook for 1 minute until the sauce coats the back of a spoon. Season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon pepper.
Remove from the heat and let cool while preparing the chard leaves.
Bring a large pot of salted water to boil. Using a sharp knife, cut away the thick stems from the center of each leaf; discard the stems. Cut each leaf in half lengthwise. Trim the wide ends from the leaves to make each leaf half about 10 inches long. Using tongs and working with 1 leaf half at a time, dip the leaf half into the pot of boiling salted water for 10 seconds. Transfer to paper towels to drain.
Place about 1/3 cup of the rice filling onto the end of one Swiss chard leaf half. Roll up the leaf, enclosing the filling completely. Repeat with the remaining leaf halves and rice filling for a total of 12 rolls.
Spread 1 cup of the sauce onto the bottom of the prepared baking dish. Place the filled rolls, seam-side down, in a single layer atop the sauce in the dish. Spoon the remaining tomato sauce over the rolls. Bake until the rolls are heated through, 25 to 30 minutes.
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Recipe Name : Moroccan Spiced Chickpea Soup
Ingredients : ['1/4 cup extra-virgin olive oil, plus more for garnish', '1 large onion, medium diced', '6 to 8 cloves garlic, pressed', '1 teaspoon ground cinnamon', '1 teaspoon ground cumin', '1/8 teaspoon cayenne pepper', '1 heaping teaspoon sweet paprika', '1 (14.5-ounce) can chopped tomatoes', '3 (15-ounce) cans chickpeas, drained and rinsed well', '1 quart vegetable broth or reduced-sodium chicken broth', '1 teaspoon sugar', 'Kosher salt', 'Freshly ground black pepper', '1 (5-ounce) package pre-washed baby spinach']
Steps for preparation : Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
Season again, to taste, with salt and pepper.
Serve soup, drizzled lightly with extra-virgin olive oil, if desired.
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Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
Season again, to taste, with salt and pepper.
Serve soup, drizzled lightly with extra-virgin olive oil, if desired.
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Recipe Name : Moroccan Spiced Lamb Meatballs in Cumin Coriander Spiced Tomato Sauce
Ingredients : ['2 1/2 pounds ground lamb', 'Spice Mix, recipe follows', '1 egg', '1/2 cup ketchup', '2 tablespoons olive oil', '1/2 cup minced onion', '1 tablespoon minced garlic', '1 tablespoon minced shallots', '2 cinnamon sticks', '1 tablespoon ground cumin, toasted*', '1 tablespoon ground coriander, toasted', '4 cups tomato puree', '1 cup vegetable or chicken stock', 'Salt and freshly ground black pepper', '1 tablespoon thinly sliced mint leaves', '1 tablespoon minced Italian parsley leaves', 'Slivered almonds, toasted, for garnish', 'Chopped fresh mint leaves, for garnish', 'Warmed pita wedges, for serving', '1 tablespoon ground coriander, toasted', '1 tablespoon ground cumin, toasted', '1 teaspoon curry powder', '1 tablespoon garlic powder', '1 teaspoon onion powder', '1 teaspoon dried oregano', '1 teaspoon dried thyme', '3/4 teaspoon ground mustard', '3/4 teaspoon paprika', '1/2 teaspoon ground allspice', '1/2 teaspoon ground cinnamon', '1/2 teaspoon chili powder', 'Salt and freshly ground black pepper']
Steps for preparation : Meatballs:
Preheat oven to 350 degrees F.
In a large bowl, mix lamb, Spice Mix, egg, and ketchup, being careful not to overwork the meat. Form into 1 1/4-ounce balls, about the size of a ping-pong ball. Place meatballs on a large baking sheet and bake for approximately 20 minutes.
Sauce:
In a large saucepan over medium heat, add the oil and heat, then add the onions and lightly saute until soft. Add garlic, shallots, cinnamon sticks, cumin, and coriander and saute over low heat, about 3 to 4 minutes. Add tomato puree and bring to a boil. Add stock and season sauce with salt, ground black pepper, mint, and parsley. Simmer for about 10 minutes and remove the cinnamon sticks.
To serve: Add the meatballs to the sauce and heat until warmed through. Pour a small amount of sauce on the plate and add 5 meatballs per serving. Garnish with toasted slivered almonds, mint, and warm pita wedges.
In a medium bowl, mix all the spices together. Season with salt and pepper, to taste.
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Meatballs:
Preheat oven to 350 degrees F.
In a large bowl, mix lamb, Spice Mix, egg, and ketchup, being careful not to overwork the meat. Form into 1 1/4-ounce balls, about the size of a ping-pong ball. Place meatballs on a large baking sheet and bake for approximately 20 minutes.
Sauce:
In a large saucepan over medium heat, add the oil and heat, then add the onions and lightly saute until soft. Add garlic, shallots, cinnamon sticks, cumin, and coriander and saute over low heat, about 3 to 4 minutes. Add tomato puree and bring to a boil. Add stock and season sauce with salt, ground black pepper, mint, and parsley. Simmer for about 10 minutes and remove the cinnamon sticks.
To serve: Add the meatballs to the sauce and heat until warmed through. Pour a small amount of sauce on the plate and add 5 meatballs per serving. Garnish with toasted slivered almonds, mint, and warm pita wedges.
In a medium bowl, mix all the spices together. Season with salt and pepper, to taste.
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Recipe Name : Roasted Vegetable Stew with Moroccan Couscous
Ingredients : ['Cooking spray', '1 large eggplant, cut into 2-inch pieces', '2 red bell peppers, seeded and chopped', '3 carrots, chopped', '1 large (or 2 medium) yellow squash, cut into 2-inch pieces', '2 tablespoons olive oil', 'Salt and ground black pepper', '4 cups reduced-sodium vegetable broth', '1 (28-ounce) can diced tomatoes', '1 teaspoon ground cumin', '1 teaspoon dried thyme', '1 cup couscous', '1/2 cup minced dried apricots', '1/4 teaspoon ground cinnamon', '1/4 cup chopped fresh cilantro leaves']
Steps for preparation : Watch how to make this recipe.
Preheat oven to 450 degrees F.
Coat a large baking sheet with cooking spray.
Transfer the cut vegetables to prepared baking sheet and drizzle with olive oil and 1/2 teaspoon each of salt and black pepper. Roast the vegetables for 20 minutes or until tender and golden brown.
In a large saucepan, combine broth, tomatoes, cumin, and thyme. Set pan over high heat and bring to a boil. Stir in all but 2 cups of the roasted vegetables (reserve 1 cup of the roasted vegetables for the Eggplant Caponata and 1 cup for the Chicken Curry). Reduce heat to medium and simmer 5 minutes.
Cook couscous according to package directions, adding apricots and cinnamon before the addition of boiling water.
Remove vegetable stew from heat and stir in cilantro. Season, to taste, with salt and black pepper.
Spoon cooked couscous into shallow dinner bowls and top with vegetable stew.
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Watch how to make this recipe.
Preheat oven to 450 degrees F.
Coat a large baking sheet with cooking spray.
Transfer the cut vegetables to prepared baking sheet and drizzle with olive oil and 1/2 teaspoon each of salt and black pepper. Roast the vegetables for 20 minutes or until tender and golden brown.
In a large saucepan, combine broth, tomatoes, cumin, and thyme. Set pan over high heat and bring to a boil. Stir in all but 2 cups of the roasted vegetables (reserve 1 cup of the roasted vegetables for the Eggplant Caponata and 1 cup for the Chicken Curry). Reduce heat to medium and simmer 5 minutes.
Cook couscous according to package directions, adding apricots and cinnamon before the addition of boiling water.
Remove vegetable stew from heat and stir in cilantro. Season, to taste, with salt and black pepper.
Spoon cooked couscous into shallow dinner bowls and top with vegetable stew.
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Recipe Name : Moroccan Brisket with Olives, Tomatoes, Onions, and Preserved Lemons
Ingredients : ['5 to 6-pound beef brisket', '5 garlic cloves', 'Salt and freshly ground pepper', '5 tablespoons vegetable oil', '4 large onions, diced (about 8 cups)', '1/2 teaspoon turmeric', '1/2 teaspoon ground ginger', '1/2 teaspoon ground white pepper', '2 bay leaves', '1 celery stalk, diced', '3 large tomatoes, diced', '1 cup water', '1 1/2 cups green Moroccan olives, pitted', '2 to 3 preserved lemons, diced, recipe follows', '1/4 cup coarsely chopped fresh parsley', '1/4 cup coarsely chopped fresh cilantro', '12 to 15 lemons', '1/2 cup kosher salt']
Steps for preparation : Preheat the oven to 350 degrees F.
With a knife, pierce the skin of the brisket in 5 places and insert the garlic cloves. Sprinkle with salt and pepper. Heat 2 tablespoons of the oil in a heavy skillet or roasting pan, add the meat, sear on all sides and remove.
Add 2 more tablespoons of the oil to the same pan and saute 3/4 of the onions (about 6 cups) until they are limp. Add the turmeric, ginger, white pepper, bay leaves, celery, 1/3 of the diced tomatoes, and water to the pan. Stir-fry a minute or 2 and let cool.
Place the brisket in a baking pan and surround with the cooked vegetables. Roast, covered, in the oven for 3 hours or until a fork goes in and out of the meat easily. Remove, cool and refrigerate, reserving the vegetables. You can prepare this a day ahead of time.
Tomato-Onion Sauce: Heat the remaining tablespoon of oil in the frying pan; add the remaining onions and saute until onions are translucent. Then add the remaining diced tomatoes and simmer, covered, for a few minutes. Set aside or refrigerate overnight or until ready to serve the meat.
When ready to serve, remove any fat that accumulated on the brisket as it cooled. Cut, against the grain, into slices about 1/4-inch thick. Return the slices to the baking pan along with the reserved vegetables in which the meat was cooked. Preheat the oven to 350 degrees F and reheat the brisket, covered, for about 30 minutes.
Add to the tomato-onion mixture, olives, preserved lemons and 2 tablespoons each of parsley and cilantro and heat in small saucepan. Remove the brisket and some, or all, of the vegetables to a serving platter and serve, covered with the tomato-onion sauce and garnished with the remaining parsley and cilantro.
Cut 7 of the lemons lengthwise, almost into quarters, leaving them intact at one end. You can also slice them thin.
Using your fingers, stuff as much salt as possible inside the lemons, close them, and place in sterilized wide-mouth 2 quart jar. Squeeze the juice of at least 4 lemons into the jar. Allow to stand, half covered, at least 1 week on the counter, shaking the bottle each day, or until the peels sink with the weight of the salt in the jar. Then add a few more salted lemons, lemon juice, and, if you like, olive oil to cover.
Close the jar and leave out on the counter for at least 3 weeks before using. When using the lemons, merely rinse with water, remove the seeds, and chop up for your recipes. Refrigerate after opening.
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Preheat the oven to 350 degrees F.
With a knife, pierce the skin of the brisket in 5 places and insert the garlic cloves. Sprinkle with salt and pepper. Heat 2 tablespoons of the oil in a heavy skillet or roasting pan, add the meat, sear on all sides and remove.
Add 2 more tablespoons of the oil to the same pan and saute 3/4 of the onions (about 6 cups) until they are limp. Add the turmeric, ginger, white pepper, bay leaves, celery, 1/3 of the diced tomatoes, and water to the pan. Stir-fry a minute or 2 and let cool.
Place the brisket in a baking pan and surround with the cooked vegetables. Roast, covered, in the oven for 3 hours or until a fork goes in and out of the meat easily. Remove, cool and refrigerate, reserving the vegetables. You can prepare this a day ahead of time.
Tomato-Onion Sauce: Heat the remaining tablespoon of oil in the frying pan; add the remaining onions and saute until onions are translucent. Then add the remaining diced tomatoes and simmer, covered, for a few minutes. Set aside or refrigerate overnight or until ready to serve the meat.
When ready to serve, remove any fat that accumulated on the brisket as it cooled. Cut, against the grain, into slices about 1/4-inch thick. Return the slices to the baking pan along with the reserved vegetables in which the meat was cooked. Preheat the oven to 350 degrees F and reheat the brisket, covered, for about 30 minutes.
Add to the tomato-onion mixture, olives, preserved lemons and 2 tablespoons each of parsley and cilantro and heat in small saucepan. Remove the brisket and some, or all, of the vegetables to a serving platter and serve, covered with the tomato-onion sauce and garnished with the remaining parsley and cilantro.
Cut 7 of the lemons lengthwise, almost into quarters, leaving them intact at one end. You can also slice them thin.
Using your fingers, stuff as much salt as possible inside the lemons, close them, and place in sterilized wide-mouth 2 quart jar. Squeeze the juice of at least 4 lemons into the jar. Allow to stand, half covered, at least 1 week on the counter, shaking the bottle each day, or until the peels sink with the weight of the salt in the jar. Then add a few more salted lemons, lemon juice, and, if you like, olive oil to cover.
Close the jar and leave out on the counter for at least 3 weeks before using. When using the lemons, merely rinse with water, remove the seeds, and chop up for your recipes. Refrigerate after opening.
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Recipe Name : Moroccan Couscous
Ingredients : ['1 cinnamon stick', '1 teaspoon black peppercorns', '1/2 teaspoon white peppercorns', '1 teaspoon cumin seeds', '1 teaspoon coriander seeds', '1 teaspoon whole allspice', '1/2 teaspoon whole cloves', '2 cardamom pods', '1 teaspoon ground ginger', '1 teaspoon turmeric', '1/4 to 1/2 teaspoon cayenne pepper', '1/2 teaspoon freshly grated nutmeg', 'Kosher salt', '3 tablespoons unsalted butter', 'Large pinch of saffron (optional)', '2 1/4 cups (12 ounces) whole-wheat couscous', '3 cups low-sodium chicken broth, warmed', '1 to 2 teaspoons fresh lemon juice']
Steps for preparation : Make the spice blend: Toast the cinnamon stick, both peppercorns, cumin, coriander, allspice, cloves and cardamom in a small dry skillet over medium heat until fragrant, 2 minutes; let cool. Grind in a spice grinder or mini food processor with the ginger, turmeric, cayenne, nutmeg and 1 teaspoon salt. Store in an airtight container for up to 2 weeks; use leftover spice blend as a rub for meat or fish.
Make the couscous: Heat the butter, 1 1/2 teaspoons spice blend and the saffron, if desired, in a large skillet over medium-high heat until lightly toasted, about 1 minute. Add the couscous and stir until toasted, about 1 minute. Stir in the warm broth, remove from the heat, cover and set aside until the couscous is plump, about 7 minutes. Add the lemon juice and fluff with a fork. Transfer to a bowl and sprinkle with 1/2 teaspoon spice blend.
Photograph by Marcus Nilsson
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Make the spice blend: Toast the cinnamon stick, both peppercorns, cumin, coriander, allspice, cloves and cardamom in a small dry skillet over medium heat until fragrant, 2 minutes; let cool. Grind in a spice grinder or mini food processor with the ginger, turmeric, cayenne, nutmeg and 1 teaspoon salt. Store in an airtight container for up to 2 weeks; use leftover spice blend as a rub for meat or fish.
Make the couscous: Heat the butter, 1 1/2 teaspoons spice blend and the saffron, if desired, in a large skillet over medium-high heat until lightly toasted, about 1 minute. Add the couscous and stir until toasted, about 1 minute. Stir in the warm broth, remove from the heat, cover and set aside until the couscous is plump, about 7 minutes. Add the lemon juice and fluff with a fork. Transfer to a bowl and sprinkle with 1/2 teaspoon spice blend.
Photograph by Marcus Nilsson
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Recipe Name : Moroccan Mint Tea
Ingredients : ['Fresh mint leaves', 'Tea pot of boiling water', '2 Tbs. loose green tea', 'Mint garnish in tea cups']
Steps for preparation : Put mint leaves into tea pot of boiling water. Pour green tea into strainer and add to boiling water.
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Put mint leaves into tea pot of boiling water. Pour green tea into strainer and add to boiling water.
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Recipe Name : Moroccan Lamb Stew with Preserved Lemons
Ingredients : ['3 pounds boneless lamb stew meat, from the shoulder', '1 teaspoon ground cumin', '1 teaspoon ground ginger', '1/2 teaspoon ground cinnamon', 'Pinch saffron threads', '1 orange, zested and juiced', '1/2 bunch cilantro, stems removed', '3 cloves garlic', '1 teaspoon kosher salt', '2 yellow onions, finely chopped', '1 (14-ounce) can diced tomatoes, with juice', '1 cup water', '1 cup pitted green Moroccan (or other) olives, chopped', 'Minced peel of 1 preserved lemon, recipe follows, optional', '10 to 12 organically grown lemons, preferably Meyer lemons', 'Kosher salt', '2 fresh or dried bay leaves, preferably Mediterranean']
Steps for preparation : Trim excess fat and gristle from meat and cut lamb into 1-inch cubes. Place meat in a large bowl. In a small bowl, mix the cumin, ginger, cinnamon, and saffron; sprinkle over the meat and set aside.
On a cutting board, mince together the orange zest, cilantro leaves, garlic, and salt until you have a paste. Add to the meat along with the orange juice and stir well to coat. Cover the bowl and let stand at room temperature for 2 hours, or up to overnight in the refrigerator.
Transfer the mixture to a heavy pot, add the onions, tomatoes, and 1 cup water. Bring to a boil, cover, reduce heat, and simmer (or bake in a preheated 350 degree oven) until the meat is very tender, about 1 1/2 hours. Add olives and, if using, preserved lemon to the pot. Cook about 10 minutes more, then serve.
Wash a 1-pint glass-canning jar and its lid with hot soapy water; rinse and dry thoroughly.
Cut 6 of the lemons, 1 at a time, into quarters through 1 end without cutting all the way through the other end. You want the lemon to open out like a flower, but not to separate. Place the lemon on a large piece of parchment or waxed paper, spread quarters open and sprinkle flesh with a heaping tablespoon of kosher salt; put the lemon into the jar. Continue with remaining lemons, sprinkling salt on each. Pack the lemons in the jar tightly, filling it to the top (you may need more or less than 6 lemons, depending on their size). When you reach the top, lift the parchment and pour the excess salt from it into the jar of lemons.
Slide the bay leaves down opposite sides of the jar. Juice the remaining lemons 1 by 1, adding juice to the jar, until it reaches the top. Seal jar, shake well, and let stand at room temperature, shaking well every 12 hours, for 1 week. After 1 week, transfer jar to the refrigerator, continuing to shake every day. Lemons are preserved after 3 weeks and keep up to several months in the refrigerator.
To use lemons, pull out as needed and scrape away pulp. Dice peel and use as a condiment.
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Trim excess fat and gristle from meat and cut lamb into 1-inch cubes. Place meat in a large bowl. In a small bowl, mix the cumin, ginger, cinnamon, and saffron; sprinkle over the meat and set aside.
On a cutting board, mince together the orange zest, cilantro leaves, garlic, and salt until you have a paste. Add to the meat along with the orange juice and stir well to coat. Cover the bowl and let stand at room temperature for 2 hours, or up to overnight in the refrigerator.
Transfer the mixture to a heavy pot, add the onions, tomatoes, and 1 cup water. Bring to a boil, cover, reduce heat, and simmer (or bake in a preheated 350 degree oven) until the meat is very tender, about 1 1/2 hours. Add olives and, if using, preserved lemon to the pot. Cook about 10 minutes more, then serve.
Wash a 1-pint glass-canning jar and its lid with hot soapy water; rinse and dry thoroughly.
Cut 6 of the lemons, 1 at a time, into quarters through 1 end without cutting all the way through the other end. You want the lemon to open out like a flower, but not to separate. Place the lemon on a large piece of parchment or waxed paper, spread quarters open and sprinkle flesh with a heaping tablespoon of kosher salt; put the lemon into the jar. Continue with remaining lemons, sprinkling salt on each. Pack the lemons in the jar tightly, filling it to the top (you may need more or less than 6 lemons, depending on their size). When you reach the top, lift the parchment and pour the excess salt from it into the jar of lemons.
Slide the bay leaves down opposite sides of the jar. Juice the remaining lemons 1 by 1, adding juice to the jar, until it reaches the top. Seal jar, shake well, and let stand at room temperature, shaking well every 12 hours, for 1 week. After 1 week, transfer jar to the refrigerator, continuing to shake every day. Lemons are preserved after 3 weeks and keep up to several months in the refrigerator.
To use lemons, pull out as needed and scrape away pulp. Dice peel and use as a condiment.
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Recipe Name : Moroccan Scramble with Turkey Merguez, Roasted Chickpeas and Avocado
Ingredients : ['Two 15-ounce cans chickpeas, drained, rinsed and drained again', '2 tablespoons olive oil', 'Kosher salt and freshly ground black pepper', '3 tablespoons olive oil', '5 cloves garlic, finely chopped to a paste or grated with a rasp grater', '1 Fresno chile, finely diced', '1 tablespoon harissa paste', '8 ounces ground turkey or chicken (90/10)', '1 tablespoon red wine vinegar', '8 large eggs', '1/4 cup chopped fresh cilantro', '2 ripe avocados, peeled, pitted and diced', '1 medium red onion, thinly sliced, soaked in ice water for 10 minutes and drained']
Steps for preparation : For the chickpeas: Preheat the oven to 425 degrees F.
Toss the chickpeas with the oil and season with salt and pepper. Spread on a rimmed baking sheet and roast until crispy, about 35 minutes.
For the scramble: Heat 2 tablespoons of the oil in a small pan over medium heat. Add the garlic and chile and cook until soft. Add the harissa paste and cook for 1 minute. Add 1/2 cup water and cook until thickened, about 2 minutes. Remove from the heat.
Heat the remaining tablespoon oil in a large nonstick saute pan over high heat, add the turkey and cook, stirring occasionally, until brown, about 5 minutes. Add the vinegar, spice paste and 1/2 cup water and cook a few minutes longer.
Whisk the eggs in a large bowl until light and fluffy. Add them to the turkey mixture and cook, stirring, until small moist and fluffy curds form, 3 to 4 minutes. Fold in the cilantro. Transfer to a platter and garnish with the avocado, red onion and roasted chickpeas.
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For the chickpeas: Preheat the oven to 425 degrees F.
Toss the chickpeas with the oil and season with salt and pepper. Spread on a rimmed baking sheet and roast until crispy, about 35 minutes.
For the scramble: Heat 2 tablespoons of the oil in a small pan over medium heat. Add the garlic and chile and cook until soft. Add the harissa paste and cook for 1 minute. Add 1/2 cup water and cook until thickened, about 2 minutes. Remove from the heat.
Heat the remaining tablespoon oil in a large nonstick saute pan over high heat, add the turkey and cook, stirring occasionally, until brown, about 5 minutes. Add the vinegar, spice paste and 1/2 cup water and cook a few minutes longer.
Whisk the eggs in a large bowl until light and fluffy. Add them to the turkey mixture and cook, stirring, until small moist and fluffy curds form, 3 to 4 minutes. Fold in the cilantro. Transfer to a platter and garnish with the avocado, red onion and roasted chickpeas.
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Recipe Name : Moroccan Lamb Tagine
Ingredients : ['Good olive oil', '6 small frenched lamb shanks (5 to 6 pounds total)', '3 cups chopped yellow onions (2 large onions)', '3 garlic cloves, thinly sliced', '1 tablespoon grated fresh ginger', '1 1/2 teaspoons chili powder', '1 1/2 teaspoons ground turmeric', '1 1/2 teaspoons ground cumin', '1/2 teaspoon ground cardamom', '1 (4-inch) cinnamon stick', '1 (28-ounce) can diced tomatoes, such as San Marzano', '2 cups good chicken stock, preferably homemade', '2 tablespoons light brown sugar, lightly packed', '4 (1/2-inch-thick) slices of lime', 'Kosher salt and freshly ground black pepper', '1 pound Yukon Gold potatoes, unpeeled and 1-inch-diced', '1 pound butternut squash, peeled and 1-inch-diced', '1/2 pound sweet potatoes, unpeeled and 1-inch-diced', 'Couscous, for serving']
Steps for preparation : Preheat the oven to 300 degrees F. Heat 2 tablespoons of olive oil in a very large (12-to-13-inch) pot or Dutch oven, such as Le Creuset. Pat the lamb shanks dry with paper towels. In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned. Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary. Transfer all the shanks to the plate and set aside.
Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. Add the garlic and ginger and cook for just 30 seconds. Add the chili powder, turmeric, cumin, cardamom and cinnamon and cook for one minute. Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt and 1 teaspoon pepper. Add the potatoes, butternut squash and sweet potatoes and bring to a boil. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. (They will not be completely submerged.) Cover the pot and bake for 3 hours, until the lamb shanks are very tender. Serve hot with couscous.
Photograph by Johnny Miller
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Preheat the oven to 300 degrees F. Heat 2 tablespoons of olive oil in a very large (12-to-13-inch) pot or Dutch oven, such as Le Creuset. Pat the lamb shanks dry with paper towels. In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned. Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary. Transfer all the shanks to the plate and set aside.
Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. Add the garlic and ginger and cook for just 30 seconds. Add the chili powder, turmeric, cumin, cardamom and cinnamon and cook for one minute. Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt and 1 teaspoon pepper. Add the potatoes, butternut squash and sweet potatoes and bring to a boil. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. (They will not be completely submerged.) Cover the pot and bake for 3 hours, until the lamb shanks are very tender. Serve hot with couscous.
Photograph by Johnny Miller
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Recipe Name : Moroccan Harost Balls with Dates, Raisins and Nuts
Ingredients : ['1 to 2 tablespoons sweet red passover wine', '2 cups pitted dates', '1/2 cup golden raisins', '1/2 cup dark raisins', '1/2 cup walnuts']
Steps for preparation : Process the dates, raisins, and walnuts in a food processor until the mixture is finely chopped and begins to stick together. Add enough wine to make a sticky mass. Line a baking sheet with waxed paper. Drop slightly rounded measuring teaspoonfuls of the mixture onto a lined sheet. Roll each mound with moistened palms into hazelnut-size balls. Refrigerate for at least 3 hours or until firm.;
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Process the dates, raisins, and walnuts in a food processor until the mixture is finely chopped and begins to stick together. Add enough wine to make a sticky mass. Line a baking sheet with waxed paper. Drop slightly rounded measuring teaspoonfuls of the mixture onto a lined sheet. Roll each mound with moistened palms into hazelnut-size balls. Refrigerate for at least 3 hours or until firm.;
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Recipe Name : Moroccan-Style Striped Bass
Ingredients : ['3 cups fresh orange juice', 'Fresh thyme sprigs', '1 tablespoon honey', 'Harissa, to taste', '4 (6-ounce) fillets wild striped bass, with skin', 'Canola oil', 'Salt and freshly ground black pepper', 'Cured black olives, pitted, coarsely chopped', 'Brined black olives, pitted', 'Roughly chopped flat-leaf parsley']
Steps for preparation : Watch how to make this recipe.
Put the orange juice and thyme in a small saucepan, over medium heat and bring to a boil. Cook until reduced by half and becomes a syrup. Strain into a bowl, then add the honey and harissa, to taste.
Preheat the grill to medium.
Brush the fillets with oil on both sides and season with salt and pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 4 minutes per side. Remove to a platter, drizzle with the sauce and sprinkle with olives and parsley.
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Watch how to make this recipe.
Put the orange juice and thyme in a small saucepan, over medium heat and bring to a boil. Cook until reduced by half and becomes a syrup. Strain into a bowl, then add the honey and harissa, to taste.
Preheat the grill to medium.
Brush the fillets with oil on both sides and season with salt and pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 4 minutes per side. Remove to a platter, drizzle with the sauce and sprinkle with olives and parsley.
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Recipe Name : Moroccan Chicken with Apricot Couscous and Green Olive Sauce in Flat Bread
Ingredients : ['1 cinnamon stick, chopped in pieces', '8 whole cloves', '1 teaspoon cayenne', '2 teaspoons cumin seed', '1 teaspoon fennel seed', '1 teaspoon coriander seed', '1 tablespoon sweet paprika', '11/2 teaspoons kosher salt', '1 teaspoon brown sugar', '1 (31/2 pound) whole free range chicken', 'Kosher salt and freshly ground black pepper', '1 lemon, halved', '1/4 bunch fresh cilantro', '1 head garlic', '3 tablespoons extra-virgin olive oil', '1 cup couscous', '11/2 cups warm water', '10 dried apricots', '1/4 cup whole almonds, toasted', '2 green onions, green parts only', '2 handfuls fresh mint leaves', '2 handfuls fresh cilantro leaves', '1/2 lemon, juiced', '2 tablespoons extra-virgin olive oil', 'Kosher salt and freshly ground black pepper', '1/2 cup extra-virgin olive oil, plus 2 tablespoons', '2 shallots, sliced', '1 fresh red chile, halved lengthwise', '1/2 pound large green Spanish olives, pitted', '1/4 bunch fresh flat-leaf parsley leaves', '2 tablespoons sherry vinegar', '1/2 lemon, juiced', '4 pieces lavosh bread, cut in 1/2']
Steps for preparation : Watch how to make this recipe.
To prepare the Moroccan Spice Mix for the Chicken: Combine the cinnamon stick, cloves, cayenne, cumin, fennel, coriander, and paprika in a dry skillet over low heat and toast for just a minute to release the fragrant oils; shake the pan so they don't scorch. In a spice mill or clean coffee grinder, grind the toasted spices together, with 1 1/2 teaspoons of kosher salt and the brown sugar. (A word of advice: make sure you thoroughly wipe out your coffee grinder before you make coffee again - Moroccan spices taste great on chicken but horrible with coffee.)
Preheat the oven to 400 degrees F.
Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Massage the chicken skin with the spice rub; make sure you don't miss a spot. Season the inside of the chicken generously with salt and pepper. Stuff the lemons halves, cilantro, and garlic in the cavity and place the chicken in a roasting pan fitted with a rack. Fold the wing tips under the bird and tie the legs together with kitchen string. Drizzle the oil all over the chicken. If you have time, let the chicken marinate for 30 minutes to really get the flavors down deep into the meat. Roast the chicken for 1 hour; pop an instant-read thermometer into the thickest part of the thigh; if it reads 160 degrees F, it's done. Allow the chicken to rest for 10 minutes so the juices can settle back into the meat. Remove and discard the skin from the chicken. Pull the chicken from the bone and shred the meat, with your fingers or 2 forks. Put the shredded chicken in a large bowl and squeeze the lemon halves that have cooked inside the bird over the meat to moisten.
To prepare the Apricot Couscous: Put the couscous in a medium bowl; pour the water over it, stir with a fork to combine. Cover and let sit for 10 to 15 minutes, then uncover and fluff with a fork. Put the apricots, almonds, green onions, mint, and cilantro on a cutting board and coarsely chop everything up; add this to the couscous. Add lemon juice, drizzle with olive oil, and season with salt and pepper. Toss gently to combine.
To prepare the Green Olive Sauce: In a small skillet, heat 2 tablespoons of olive oil. Saute the shallots and chile over low heat for 8 minutes until caramelized, then scrape into a food processor. Add the olives, parsley, vinegar, lemon juice, and 1/2 cup of oil; puree a good 3 minutes until totally smooth.
To put the whole thing together: put the shredded chicken and couscous on the lavosh bread, add a few spoonfuls of the olive sauce, and roll the sandwich up. Wrap in foil and take the sandwich to a picnic, if desired.
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Watch how to make this recipe.
To prepare the Moroccan Spice Mix for the Chicken: Combine the cinnamon stick, cloves, cayenne, cumin, fennel, coriander, and paprika in a dry skillet over low heat and toast for just a minute to release the fragrant oils; shake the pan so they don't scorch. In a spice mill or clean coffee grinder, grind the toasted spices together, with 1 1/2 teaspoons of kosher salt and the brown sugar. (A word of advice: make sure you thoroughly wipe out your coffee grinder before you make coffee again - Moroccan spices taste great on chicken but horrible with coffee.)
Preheat the oven to 400 degrees F.
Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Massage the chicken skin with the spice rub; make sure you don't miss a spot. Season the inside of the chicken generously with salt and pepper. Stuff the lemons halves, cilantro, and garlic in the cavity and place the chicken in a roasting pan fitted with a rack. Fold the wing tips under the bird and tie the legs together with kitchen string. Drizzle the oil all over the chicken. If you have time, let the chicken marinate for 30 minutes to really get the flavors down deep into the meat. Roast the chicken for 1 hour; pop an instant-read thermometer into the thickest part of the thigh; if it reads 160 degrees F, it's done. Allow the chicken to rest for 10 minutes so the juices can settle back into the meat. Remove and discard the skin from the chicken. Pull the chicken from the bone and shred the meat, with your fingers or 2 forks. Put the shredded chicken in a large bowl and squeeze the lemon halves that have cooked inside the bird over the meat to moisten.
To prepare the Apricot Couscous: Put the couscous in a medium bowl; pour the water over it, stir with a fork to combine. Cover and let sit for 10 to 15 minutes, then uncover and fluff with a fork. Put the apricots, almonds, green onions, mint, and cilantro on a cutting board and coarsely chop everything up; add this to the couscous. Add lemon juice, drizzle with olive oil, and season with salt and pepper. Toss gently to combine.
To prepare the Green Olive Sauce: In a small skillet, heat 2 tablespoons of olive oil. Saute the shallots and chile over low heat for 8 minutes until caramelized, then scrape into a food processor. Add the olives, parsley, vinegar, lemon juice, and 1/2 cup of oil; puree a good 3 minutes until totally smooth.
To put the whole thing together: put the shredded chicken and couscous on the lavosh bread, add a few spoonfuls of the olive sauce, and roll the sandwich up. Wrap in foil and take the sandwich to a picnic, if desired.
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Recipe Name : Sunny's Beer Battered Moroccan Asparagus with Dip
Ingredients : ['2 cups flour', '1 tablespoon Moroccan spice blend', 'Zest of 1 lemon', 'Kosher salt', '12 ounces beer', '1 bunch thin asparagus', 'Vegetable or peanut oil, for frying', 'Chilled Moroccan Spice Dip, recipe follows', '1/2 cup mayonnaise', '1/4 cup grated onion pulp, made with the biggest side of box grater', '1/4 cup loosely packed chopped fresh parsley', '2 tablespoons sour cream', '2 tablespoons fresh lemon juice', '2 teaspoons Moroccan spice blend', 'Kosher salt']
Steps for preparation : Watch how to make this recipe.
Special equipment: two 8-by-8-inch baking dishes
Add 1 cup of the flour to each baking dish. Set one aside for your dredging station. In the other add the spice blend, lemon zest and a nice pinch of salt, and whisk. Slowly stir in the beer until the batter thickens to a pancake consistency. If there is a sip of beer leftover, don't waste it, drink it! Rest the batter for 5 minutes.
Fill a large pot 3- to 4-inches deep with oil and heat until a deep-fry thermometer reaches 350 degrees F. To fry, first dredge the asparagus in the flour, then shake off lightly and run through the batter. Immediately and gently lower the asparagus into the oil. Fry until the batter is golden brown, about 5 minutes. Cook in batches to avoid overloading the pot, which reduces the overall temperature of the oil. Remove to a paper-towel-lined plate and sprinkle with salt. Repeat for the remaining asparagus. Serve warm with the chilled Moroccan Spice Dip.
In a medium bowl stir together the mayonnaise, onion pulp, parsley, sour cream, lemon juice and spice blend. Taste the dip and season with a pinch of salt, if needed. Refrigerate until ready to serve.
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Watch how to make this recipe.
Special equipment: two 8-by-8-inch baking dishes
Add 1 cup of the flour to each baking dish. Set one aside for your dredging station. In the other add the spice blend, lemon zest and a nice pinch of salt, and whisk. Slowly stir in the beer until the batter thickens to a pancake consistency. If there is a sip of beer leftover, don't waste it, drink it! Rest the batter for 5 minutes.
Fill a large pot 3- to 4-inches deep with oil and heat until a deep-fry thermometer reaches 350 degrees F. To fry, first dredge the asparagus in the flour, then shake off lightly and run through the batter. Immediately and gently lower the asparagus into the oil. Fry until the batter is golden brown, about 5 minutes. Cook in batches to avoid overloading the pot, which reduces the overall temperature of the oil. Remove to a paper-towel-lined plate and sprinkle with salt. Repeat for the remaining asparagus. Serve warm with the chilled Moroccan Spice Dip.
In a medium bowl stir together the mayonnaise, onion pulp, parsley, sour cream, lemon juice and spice blend. Taste the dip and season with a pinch of salt, if needed. Refrigerate until ready to serve.
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Recipe Name : Moroccan Spiced Red Lentil Soup
Ingredients : ['1 tablespoon olive oil', '2 medium yellow onions, chopped', '4 garlic cloves, minced or pureed', '4 stalks of celery, washed and sliced crosswise 1/2-inch thick', '2 teaspoons salt', '1 teaspoon freshly ground black pepper', '1 teaspoon ground turmeric', '1 teaspoon ground cumin', '1/4 teaspoon ground ginger', '1 teaspoon ground cinnamon', '1 generous pinch saffron', '1 bay leaf', '1 tablespoon tomato paste', '1 large or 2 medium Yukon Gold potatoes, peeled and diced', '1 pound red lentils', '2 quarts water', '1 cup cooked wheat berries', '6 Italian Roma tomatoes, cored and diced', '1/2 bunch cilantro, washed, leaves sliced thin crosswise', '1 loaf long skinny bread, sliced on the diagonal 3/4-inch thick', '2 to 3 tablespoons olive oil or softened butter']
Steps for preparation : Heat olive oil in Dutch oven over medium heat. Add onions and cook, stirring, 10 minutes until softened and beginning to color. Add garlic and cook one minute to release its aroma. Add celery and cook 2 minutes until softened. Add 1 teaspoon of salt, the pepper and the turmeric, cumin, ginger, cinnamon, saffron, and bay leaf and cook 2 to 3 minutes to develop the flavor of the spices. Add tomato paste, potatoes, lentils and water and cook 45 minutes; the lentils and potatoes should be quite tender. Stir in remaining 1 teaspoon salt, wheat berries and tomatoes and heat through. Taste and adjust seasoning. Serve garnished with cilantro.
Preheat oven to 350 degrees. Lightly brush oil or butter on both sides of bread slices. Arrange bread in a single layer on a cookie sheet and bake 10 minutes. Remove from oven and cool croutons on a wire rack.
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Heat olive oil in Dutch oven over medium heat. Add onions and cook, stirring, 10 minutes until softened and beginning to color. Add garlic and cook one minute to release its aroma. Add celery and cook 2 minutes until softened. Add 1 teaspoon of salt, the pepper and the turmeric, cumin, ginger, cinnamon, saffron, and bay leaf and cook 2 to 3 minutes to develop the flavor of the spices. Add tomato paste, potatoes, lentils and water and cook 45 minutes; the lentils and potatoes should be quite tender. Stir in remaining 1 teaspoon salt, wheat berries and tomatoes and heat through. Taste and adjust seasoning. Serve garnished with cilantro.
Preheat oven to 350 degrees. Lightly brush oil or butter on both sides of bread slices. Arrange bread in a single layer on a cookie sheet and bake 10 minutes. Remove from oven and cool croutons on a wire rack.
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Recipe Name : Vegetable Couscous with Moroccan Pesto
Ingredients : ['1 cup fresh cilantro (leaves and some stems)', '1/2 cup fresh parsley (stems reserved for couscous)', '2 tablespoons whole almonds', '1/2 clove garlic', '1/4 cup extra-virgin olive oil', 'Kosher salt', '4 tablespoons unsalted butter', 'Kosher salt', '1 onion, cut into 8 wedges', '1 cinnamon stick', '1 14 -ounce can peeled tomatoes, halved', '2 small carrots, cut into chunks', '1 zucchini and/or 1 bunch Swiss chard, chopped', '1/3 cup raisins', 'Freshly ground pepper', '1 1/2 cups whole-wheat couscous']
Steps for preparation : Make the pesto:
Combine the cilantro, parsley leaves, almonds and garlic in a food processor; pulse until coarsely chopped. Add the olive oil and 1/2 teaspoon salt; process until smooth.
Prepare the vegetables for the couscous: Heat a wide heavy-bottomed pot over medium heat. Add 3 tablespoons butter and 1 teaspoon salt; cook until the butter begins to brown. Add the onion. Tie the reserved parsley stems and cinnamon stick together with twine; add to the pot. Cook, stirring occasionally, until the onion is lightly browned, about 5 minutes. Add the tomatoes, 1 cup water, carrots, zucchini and/or Swiss chard, raisins, 1 1/2 teaspoons salt, and pepper to taste. Cook, stirring occasionally, until the vegetables are crisp-tender, about 15 minutes. Remove the parsley and cinnamon.
Meanwhile, cook the couscous as the label directs. Add the remaining 1 tablespoon butter, season with salt and pepper and fluff with a fork. Top the couscous with the vegetables and pesto.
Photograph by Antonis Achilleos
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Make the pesto:
Combine the cilantro, parsley leaves, almonds and garlic in a food processor; pulse until coarsely chopped. Add the olive oil and 1/2 teaspoon salt; process until smooth.
Prepare the vegetables for the couscous: Heat a wide heavy-bottomed pot over medium heat. Add 3 tablespoons butter and 1 teaspoon salt; cook until the butter begins to brown. Add the onion. Tie the reserved parsley stems and cinnamon stick together with twine; add to the pot. Cook, stirring occasionally, until the onion is lightly browned, about 5 minutes. Add the tomatoes, 1 cup water, carrots, zucchini and/or Swiss chard, raisins, 1 1/2 teaspoons salt, and pepper to taste. Cook, stirring occasionally, until the vegetables are crisp-tender, about 15 minutes. Remove the parsley and cinnamon.
Meanwhile, cook the couscous as the label directs. Add the remaining 1 tablespoon butter, season with salt and pepper and fluff with a fork. Top the couscous with the vegetables and pesto.
Photograph by Antonis Achilleos
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Recipe Name : Slow Cooker Moroccan Brisket with Red Onions and Apricot Couscous
Ingredients : ['1 large red onion, sliced into thin wedges', '2 parsnips, chopped', '2 pound boneless beef brisket', 'Salt and freshly ground black pepper', '2 teaspoons ground coriander', '2 teaspoons ground cumin', '1/2 teaspoon ground cinnamon', '1/2 teaspoon garlic powder', 'Pinch nutmeg', '1 cup whole dried apricots', '1 cup dry red wine', '1/2 cup reduced-sodium beef broth', '2 tablespoons honey', '1 cup couscous', '1/4 cup chopped fresh cilantro leaves']
Steps for preparation : Arrange onion wedges and parsnips in bottom of slow cooker. Season beef all over with salt and black pepper. In a small bowl, combine coriander, cumin, cinnamon, garlic powder, and nutmeg. Rub spice mixture all over beef. Arrange beef over onions and parsnips in slow cooker. Arrange apricots around beef.
In a small bowl, whisk together wine, broth and honey. Pour mixture over beef and vegetables. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
Cook couscous according to package directions. Serve beef, vegetables and apricots over couscous. Pour over extra sauce from slow cooker and top with cilantro.
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Arrange onion wedges and parsnips in bottom of slow cooker. Season beef all over with salt and black pepper. In a small bowl, combine coriander, cumin, cinnamon, garlic powder, and nutmeg. Rub spice mixture all over beef. Arrange beef over onions and parsnips in slow cooker. Arrange apricots around beef.
In a small bowl, whisk together wine, broth and honey. Pour mixture over beef and vegetables. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
Cook couscous according to package directions. Serve beef, vegetables and apricots over couscous. Pour over extra sauce from slow cooker and top with cilantro.
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Recipe Name : Moroccan Grilled Lamb Chops
Ingredients : ['6 large garlic cloves', '1/3 cup julienned fresh mint leaves', '1 1/2 tablespoons ground turmeric', '1 tablespoon whole coriander seeds', '1 tablespoon ground cumin', '1 tablespoon grated lemon zest (2 lemons)', 'Kosher salt', '5 tablespoons good olive oil, plus extra for the grill', '3 racks of lamb (6 to 7 ribs each), cut into chops', '1 1/2 cups plain whole-milk Greek yogurt (12 ounces)', '1 1/2 teaspoons Sriracha', '3 tablespoons freshly squeezed lemon juice', 'Couscous with Pine Nuts and Mint, for serving, recipe follows', '2 tablespoons good olive oil', '1 tablespoon unsalted butter', '1 cup chopped yellow onion', '3 cups chicken stock, preferably homemade', '1 1/2 cups couscous', 'Kosher salt and freshly ground black pepper', '1/2 cup julienned fresh mint leaves, loosely packed', '1/3 cup pine nuts, toasted']
Steps for preparation : Place the garlic, mint, turmeric, coriander, cumin, lemon zest, and 2 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade and process until finely ground. Add the olive oil and pulse to combine.
Place the chops in one or two non-metal dishes large enough to hold them in one layer. Spread the garlic and herb mixture evenly on both sides. In a small bowl, whisk together the yogurt, Sriracha, and lemon juice, and spread it evenly on the lamb chops. Cover, refrigerate, and allow to marinate for 6 to 24 hours.
Prepare a charcoal grill with hot coals and oil the cooking grate. Sprinkle the lamb with salt and grill 5 to 6 inches above the coals, first with the yogurt side up (marinade and all) for 4 to 5 minutes, then turn and grill for 3 to 4 minutes, until medium rare. Transfer to a clean plate, cover the plate tightly with aluminum foil, and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the couscous.
Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.
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Place the garlic, mint, turmeric, coriander, cumin, lemon zest, and 2 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade and process until finely ground. Add the olive oil and pulse to combine.
Place the chops in one or two non-metal dishes large enough to hold them in one layer. Spread the garlic and herb mixture evenly on both sides. In a small bowl, whisk together the yogurt, Sriracha, and lemon juice, and spread it evenly on the lamb chops. Cover, refrigerate, and allow to marinate for 6 to 24 hours.
Prepare a charcoal grill with hot coals and oil the cooking grate. Sprinkle the lamb with salt and grill 5 to 6 inches above the coals, first with the yogurt side up (marinade and all) for 4 to 5 minutes, then turn and grill for 3 to 4 minutes, until medium rare. Transfer to a clean plate, cover the plate tightly with aluminum foil, and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the couscous.
Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.
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Recipe Name : Moroccan Carrots
Ingredients : ['3 large carrots, peeled', '1/2 teaspoon ground cumin', '1/2 teaspoon sweet paprika', 'Pinch of ground cinnamon', 'Pinch of ground cayenne', '2 tablespoons extra-virgin olive oil', '1 tablespoon fresh lemon juice', '1 small clove garlic, grated or very finely minced', '1/2 cup packed fresh flat-leaf parsley leaves, roughly chopped', 'Salt and freshly ground black pepper', 'Harissa']
Steps for preparation : 1. Using a mandoline slicer or very sharp knife, very thinly slice the carrots on the diagonal about 1/16 inch thick and put them in a bowl.
2. Put the cumin, paprika, cinnamon and cayenne in a small dry skillet over medium-low heat. Cook, stirring frequently, until the spices are fragrant, about 1 minute. Add the oil and swirl the pan to mix. Add the lemon juice and swirl the pan; when the mixture begins to bubble, add the garlic and cook, swirling the pan, for 15 to 20 seconds, until the dressing is very hot. Pour the hot dressing over the carrots and toss with a large rubber spatula until the carrots are evenly coated and have absorbed the dressing. Add the parsley, season with salt and pepper, and toss until combined.
3. Serve at room temperature, with harissa, or refrigerate until ready to serve.
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1. Using a mandoline slicer or very sharp knife, very thinly slice the carrots on the diagonal about 1/16 inch thick and put them in a bowl.
2. Put the cumin, paprika, cinnamon and cayenne in a small dry skillet over medium-low heat. Cook, stirring frequently, until the spices are fragrant, about 1 minute. Add the oil and swirl the pan to mix. Add the lemon juice and swirl the pan; when the mixture begins to bubble, add the garlic and cook, swirling the pan, for 15 to 20 seconds, until the dressing is very hot. Pour the hot dressing over the carrots and toss with a large rubber spatula until the carrots are evenly coated and have absorbed the dressing. Add the parsley, season with salt and pepper, and toss until combined.
3. Serve at room temperature, with harissa, or refrigerate until ready to serve.
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Recipe Name : Moroccan Meatballs
Ingredients : ['1 gallon tomato sauce', '1/2 cup chopped fresh cilantro', '1/4 cup ground cumin', '1/4 cup harissa', '3 tablespoons smoked paprika', '1 tablespoon ground cinnamon', '1 gallon bread cubes, day-old, no crust', '5 cups minced yellow onions', '3/4 cup minced garlic', '5 pounds ground chuck', '5 pounds ground pork', '3/4 cup finely chopped fresh cilantro', '3/4 cup finely chopped fresh parsley', '1/4 cup cumin seeds, ground', '1/4 cup smoked paprika', '1/4 cup black peppercorns, ground', '1/4 cup salt', '4 teaspoons ancho chile powder', '1 tablespoon ground ginger', '10 eggs, whipped before adding', 'Vegetable oil']
Steps for preparation : For the sauce: Mix together the tomato sauce, cilantro, cumin, harissa, paprika and cinnamon.
For the meatballs: Preheat the oven to 500 degrees F. Soak the bread in just enough water to cover for 1 minute. Pour into a colander and let sit for 10 minutes. Squeeze all the excess water out.
Meanwhile, gently cook the onions and garlic until translucent. Let cool, then transfer to a bowl. Add the chuck, pork, cilantro, parsley, cumin, paprika, pepper, salt, chile powder, ginger and eggs and mix thoroughly.
Portion and shape the mixture into 3 1/2-ounce balls. Heat oil over medium-high heat in a large saute pan and brown the meatballs on all sides.
Transfer to a large baking dish, cover with the meatball sauce and wrap with aluminum foil. Braise the meatballs in the oven until cooked through but not dry, 20 minutes.
Let cool slightly, then serve.
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For the sauce: Mix together the tomato sauce, cilantro, cumin, harissa, paprika and cinnamon.
For the meatballs: Preheat the oven to 500 degrees F. Soak the bread in just enough water to cover for 1 minute. Pour into a colander and let sit for 10 minutes. Squeeze all the excess water out.
Meanwhile, gently cook the onions and garlic until translucent. Let cool, then transfer to a bowl. Add the chuck, pork, cilantro, parsley, cumin, paprika, pepper, salt, chile powder, ginger and eggs and mix thoroughly.
Portion and shape the mixture into 3 1/2-ounce balls. Heat oil over medium-high heat in a large saute pan and brown the meatballs on all sides.
Transfer to a large baking dish, cover with the meatball sauce and wrap with aluminum foil. Braise the meatballs in the oven until cooked through but not dry, 20 minutes.
Let cool slightly, then serve.
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Recipe Name : Moroccan Carrot and Goat Cheese Sandwiches with Green Olive Tapenade
Ingredients : ['2 tablespoons sugar', '1 tablespoon fresh lemon juice', '2 teaspoons sweet paprika', '1 teaspoon ground cumin', '1/2 teaspoon ground cinnamon', '1/4 teaspoon cayenne', '1 teaspoon salt', '1/4 cup olive oil', '1 1/2 pounds medium carrots (about 8)', '1 1/4 cups green olives (6 to 7 ounces) such as Cerignola or picholine, pitted', '3 tablespoons drained bottled capers, rinsed', '1/4 cup chopped fresh flat-leaf parsley', '1 flat anchovy fillet, chopped', '1 teaspoon finely grated fresh lemon zest', '1 1/2 tablespoons fresh lemon juice', '1/2 teaspoon black pepper', '1/4 cup olive oil', '12 slices good-quality pumpernickel sandwich bread', '6 ouncse soft mild goat cheese (3/4 cup) at room temperature', 'Special equipment: an adjustable-blade slicer']
Steps for preparation : To make the carrots: Whisk together sugar, lemon juice, spices, salt, and oil in a large bowl until sugar is dissolved.
Halve carrots crosswise on a long diagonal, then, starting from diagonal ends, cut into 1/16-inch-thick slices using slicer. Cook carrots in a 4 to 5-quart pot of boiling salted water until crisp-tender, about 45 seconds. Drain well in a colander and immediately toss with dressing. Cool to room temperature, stirring occasionally, then marinate, covered and chilled, at least 4 hours.
To make the tapenade and assemble sandwiches: Pulse olives with capers, parsley, anchovy, zest, lemon juice, and pepper in a food processor until coarsely chopped, then scrape down the sides of the bowl with a rubber spatula. Pulsing motor, add oil in a slow stream and continue to pulse until mixture is finely chopped (do not pulse to a paste).
Spread tapenade on 6 slices of bread and goat cheese on remaining 6 slices, then make sandwiches with carrots.
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To make the carrots: Whisk together sugar, lemon juice, spices, salt, and oil in a large bowl until sugar is dissolved.
Halve carrots crosswise on a long diagonal, then, starting from diagonal ends, cut into 1/16-inch-thick slices using slicer. Cook carrots in a 4 to 5-quart pot of boiling salted water until crisp-tender, about 45 seconds. Drain well in a colander and immediately toss with dressing. Cool to room temperature, stirring occasionally, then marinate, covered and chilled, at least 4 hours.
To make the tapenade and assemble sandwiches: Pulse olives with capers, parsley, anchovy, zest, lemon juice, and pepper in a food processor until coarsely chopped, then scrape down the sides of the bowl with a rubber spatula. Pulsing motor, add oil in a slow stream and continue to pulse until mixture is finely chopped (do not pulse to a paste).
Spread tapenade on 6 slices of bread and goat cheese on remaining 6 slices, then make sandwiches with carrots.
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Recipe Name : Moroccan Tofu with Couscous
Ingredients : ['1 1-pound package fresh soup greens', '2 tablespoons extra-virgin olive oil', '1 15-ounce can cherry tomatoes, drained (juices reserved)', '1 1/2 teaspoons ground cumin', '1 teaspoon ras el hanout (Moroccan seasoning) or pumpkin pie spice', 'Kosher salt and freshly ground pepper', '1 cup couscous', '1 12- to 14-ounce package firm tofu, drained and cut into 1/2 -inch cubes', '1/3 cup dried apricots, chopped', '1/3 cup pitted green olives, halved', '1 tablespoon harissa (Moroccan chile paste), plus more to taste', '2 tablespoons chopped fresh cilantro']
Steps for preparation : Set aside the herbs from the soup greens; peel the vegetables as needed, then chop. Heat the olive oil in a medium pot or Dutch oven over medium heat. Add the chopped vegetables; cook, stirring, until softened, 5 minutes. Stir in the tomato juices, 1/2 teaspoon each cumin, ras el hanout and salt, and a few grinds of pepper. Cook until the liquid is thickened, 2 minutes. Add 2 cups water and the tomatoes. Cover and simmer until the vegetables are tender, 8 to 10 minutes. Meanwhile, prepare the couscous as the label directs; set aside.
Add 1/2 cup water, the tofu, dried apricots, olives, harissa and the remaining 1 teaspoon cumin and 1/2 teaspoon ras el hanout to the pot; gently stir to combine. Cover and warm through, about 5 minutes. Remove from the heat.
Chop the soup green herbs and add to the pot along with half of the cilantro. Season with salt and more harissa. Serve with the couscous and top with the remaining cilantro.
Photograph by Charles Masters
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Set aside the herbs from the soup greens; peel the vegetables as needed, then chop. Heat the olive oil in a medium pot or Dutch oven over medium heat. Add the chopped vegetables; cook, stirring, until softened, 5 minutes. Stir in the tomato juices, 1/2 teaspoon each cumin, ras el hanout and salt, and a few grinds of pepper. Cook until the liquid is thickened, 2 minutes. Add 2 cups water and the tomatoes. Cover and simmer until the vegetables are tender, 8 to 10 minutes. Meanwhile, prepare the couscous as the label directs; set aside.
Add 1/2 cup water, the tofu, dried apricots, olives, harissa and the remaining 1 teaspoon cumin and 1/2 teaspoon ras el hanout to the pot; gently stir to combine. Cover and warm through, about 5 minutes. Remove from the heat.
Chop the soup green herbs and add to the pot along with half of the cilantro. Season with salt and more harissa. Serve with the couscous and top with the remaining cilantro.
Photograph by Charles Masters
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Recipe Name : Grilled Moroccan Spiced Pork Tenderloin with Creamy Harissa Sauce
Ingredients : ['1 teaspoon ground cinnamon', '1 teaspoon ground coriander', '1 teaspoon ground cumin', '1 teaspoon paprika', '1 teaspoon kosher salt', '2 tablespoons olive oil', 'Two 1-pound pork tenderloins', 'Creamy Harissa Sauce, recipe follows', '1 cup Greek yogurt (8 ounces)', '1 tablespoon fresh lemon juice', '1 tablespoon extra-virgin olive oil', '1 teaspoon harissa sauce *', '1 clove garlic, minced', 'Kosher salt and cracked black pepper']
Steps for preparation : In a small bowl, combine the cinnamon, coriander, cumin, paprika, salt and olive oil. Rub the mixture evenly over the pork tenderloins. Cover and refrigerate for at least 30 minutes or up to overnight.
Prepare a grill for high heat cooking. Place the tenderloins on the grill and cook until browned and nicely marked, 8 to 10 minutes. Turn the tenderloins and cook until a meat thermometer inserted into the center of each registers between 155 degrees F and 165 degrees F, 8 to 10 minutes longer. Transfer the tenderloins to a cutting board, tent with foil and let rest for 10 minutes. Slice and serve hot or at room temperature with Creamy Harissa Sauce.
In a small bowl, whisk together the yogurt, lemon juice, oil, harissa and garlic until combined. Season with salt and pepper.
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In a small bowl, combine the cinnamon, coriander, cumin, paprika, salt and olive oil. Rub the mixture evenly over the pork tenderloins. Cover and refrigerate for at least 30 minutes or up to overnight.
Prepare a grill for high heat cooking. Place the tenderloins on the grill and cook until browned and nicely marked, 8 to 10 minutes. Turn the tenderloins and cook until a meat thermometer inserted into the center of each registers between 155 degrees F and 165 degrees F, 8 to 10 minutes longer. Transfer the tenderloins to a cutting board, tent with foil and let rest for 10 minutes. Slice and serve hot or at room temperature with Creamy Harissa Sauce.
In a small bowl, whisk together the yogurt, lemon juice, oil, harissa and garlic until combined. Season with salt and pepper.
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Recipe Name : Moroccan Coffee Granita with Orange Water Cream Parfait
Ingredients : ['1/2 cup espresso coffee beans', '1 teaspoon ground cinnamon', 'Large pinch ground ginger', 'Large pinch ground nutmeg', 'Large pinch freshly ground black pepper', '1 cardamom pod', '1 whole clove', '1/2 cup granulated sugar', 'Splash of sambuca', '1 cup very cold heavy cream', "2 tablespoons confectioners' sugar", '2 teaspoons orange flower water', '1 teaspoon finely grated orange zest', '1/4 teaspoon pure vanilla extract', 'Candied orange peel, for garnish', 'Fresh mint sprigs, for garnish']
Steps for preparation : For the Moroccan coffee granita: Put the coffee beans, cinnamon, ginger, nutmeg, black pepper, cardamom and clove in a coffee grinder and process until ground.
Place the ground spiced coffee into a coffee maker, add 4 cups cold water and brew according to the manufacturer's directions. Transfer the brewed coffee to a small saucepan, add the granulated sugar and cook over low heat until the sugar is completely dissolved. Stir in the sambuca.
Pour the mixture into a 9-by-13-inch metal or glass baking dish. Freeze until ice crystals begin to form around the edges, 3 to 4 hours, depending on how cold your freezer is. Using a fork, stir the mixture well and return to the freezer. Continue freezing, stirring and scraping every 30 minutes, until the mixture is thoroughly frozen and the crystals are fluffy, another 3 to 4 hours.
For the orange water cream: Combine the cream, confectioners' sugar, orange flower water, orange zest and vanilla extract in the chilled bowl of a stand mixer fitted with the whisk attachment. Mix until soft peaks form.
Layer the granita and orange water cream in tall glasses. Garnish with candied orange peel and mint sprigs
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For the Moroccan coffee granita: Put the coffee beans, cinnamon, ginger, nutmeg, black pepper, cardamom and clove in a coffee grinder and process until ground.
Place the ground spiced coffee into a coffee maker, add 4 cups cold water and brew according to the manufacturer's directions. Transfer the brewed coffee to a small saucepan, add the granulated sugar and cook over low heat until the sugar is completely dissolved. Stir in the sambuca.
Pour the mixture into a 9-by-13-inch metal or glass baking dish. Freeze until ice crystals begin to form around the edges, 3 to 4 hours, depending on how cold your freezer is. Using a fork, stir the mixture well and return to the freezer. Continue freezing, stirring and scraping every 30 minutes, until the mixture is thoroughly frozen and the crystals are fluffy, another 3 to 4 hours.
For the orange water cream: Combine the cream, confectioners' sugar, orange flower water, orange zest and vanilla extract in the chilled bowl of a stand mixer fitted with the whisk attachment. Mix until soft peaks form.
Layer the granita and orange water cream in tall glasses. Garnish with candied orange peel and mint sprigs
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Recipe Name : L'Agnello Marocchino: Moroccan Lamb
Ingredients : ['1 (5 1/2 pound) leg of lamb, boned and cut in cubes', '5 tablespoons olive oil', '1 onion, finely chopped', '1 tablespoon sugar', '1 teaspoon ground cinnamon', '1 teaspoon saffron threads', 'Salt and freshly ground black pepper', '1 cup vegetable stock', '12 dried prunes, pitted', '2 tablespoons sesame seed']
Steps for preparation : In a heated tagine (or pot with a lid), heat the olive oil and sear the lamb with the onion for 2 minutes. Add the sugar, cinnamon, saffron, and salt and pepper to the lamb. Let cook for another minute, stirring occasionally. Add the vegetable stock, cover, and let cook on low to medium heat for 45 minutes to 1 hour. Turn off the heat, add the prunes, and let rest with the lid on for 5 minutes. Sprinkle with the sesame seeds before serving.
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In a heated tagine (or pot with a lid), heat the olive oil and sear the lamb with the onion for 2 minutes. Add the sugar, cinnamon, saffron, and salt and pepper to the lamb. Let cook for another minute, stirring occasionally. Add the vegetable stock, cover, and let cook on low to medium heat for 45 minutes to 1 hour. Turn off the heat, add the prunes, and let rest with the lid on for 5 minutes. Sprinkle with the sesame seeds before serving.
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Recipe Name : Moroccan Lamb Sausage Patties
Ingredients : ['1 cup plain yogurt (regular or nonfat)', '2 tablespoons chopped fresh cilantro', '1/2 teaspoon ground cumin', '1 pound ground lamb or beef, not too lean', '2 cloves garlic, minced or pressed', '2 tablespoons chopped fresh cilantro', '2 tablespoons red wine vinegar', '1 tablespoon paprika (sweet or hot)', '1 1/2 teaspoons salt', '1 teaspoon ground cumin', '1 teaspoon ground coriander', '1/2 teaspoon ground allspice', 'Ground black pepper']
Steps for preparation : To prepare yogurt sauce: In a small bowl, mix yogurt, cilantro, and cumin. Set aside.
To prepare sausage patties, put meat in a large bowl and add garlic, cilantro, vinegar, paprika, salt, and spices, including a generous grinding of pepper. Mix with your hands until well blended. Form mixture into 8 small patties. Cook patties on a barbecue (or in a nonstick frying pan or well-oiled skillet) until seared on the outside and cooked through inside, about 8 minutes total. Serve drizzled with yogurt sauce.
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To prepare yogurt sauce: In a small bowl, mix yogurt, cilantro, and cumin. Set aside.
To prepare sausage patties, put meat in a large bowl and add garlic, cilantro, vinegar, paprika, salt, and spices, including a generous grinding of pepper. Mix with your hands until well blended. Form mixture into 8 small patties. Cook patties on a barbecue (or in a nonstick frying pan or well-oiled skillet) until seared on the outside and cooked through inside, about 8 minutes total. Serve drizzled with yogurt sauce.
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Recipe Name : Moroccan Olive Flatbread
Ingredients : ['1/2 teaspoon salt', '1/2 teaspoon garlic powder', '1/4 teaspoon curry powder', '1/4 teaspoon paprika', '1/4 teaspoon ground cumin', '1 cup plus 1 1/2 tablespoons all-purpose flour', '2 teaspoons sugar', '1 teaspoon salt', '1/4 teaspoon freshly ground pepper', '10 oil-cured olives, pitted and chopped', '1 tablespoon olive oil', '1/2 cup water', 'Extra-virgin olive oil']
Steps for preparation : Special equipment: pastry brush and baking sheet
Make the spice mixture by combining all of the seasonings in a small bowl. Set aside.
Put the flour, sugar, salt, pepper and olives in a large mixing bowl and stir to combine. Add the olive oil and stir vigorously with a fork. Add the water and continue to stir until a ball forms. Sprinkle a work surface liberally with flour and turn the dough out onto the surface. Knead until the dough is velvety smooth, about 2 minutes. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Preheat the oven to 400 degrees F.
Remove the dough from the refrigerator and flatten into a disk on a floured surface. Using a rolling pin, roll the dough out as thinly as possible into an oval. Roll the dough onto the pin and transfer it to a baking sheet that has been brushed with olive oil.
Brush the dough with extra-virgin olive oil and sprinkle with the spice mixture. Place the pan in the oven until the bread is crisp and deep golden brown, about 20 minutes. Remove from the oven, let cool, and break into pieces. The flatbread can be made up to 2 days in advance, wrapped in plastic wrap, and kept in a dry place.
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Special equipment: pastry brush and baking sheet
Make the spice mixture by combining all of the seasonings in a small bowl. Set aside.
Put the flour, sugar, salt, pepper and olives in a large mixing bowl and stir to combine. Add the olive oil and stir vigorously with a fork. Add the water and continue to stir until a ball forms. Sprinkle a work surface liberally with flour and turn the dough out onto the surface. Knead until the dough is velvety smooth, about 2 minutes. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Preheat the oven to 400 degrees F.
Remove the dough from the refrigerator and flatten into a disk on a floured surface. Using a rolling pin, roll the dough out as thinly as possible into an oval. Roll the dough onto the pin and transfer it to a baking sheet that has been brushed with olive oil.
Brush the dough with extra-virgin olive oil and sprinkle with the spice mixture. Place the pan in the oven until the bread is crisp and deep golden brown, about 20 minutes. Remove from the oven, let cool, and break into pieces. The flatbread can be made up to 2 days in advance, wrapped in plastic wrap, and kept in a dry place.
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Recipe Name : Shrimp and Truffled Grits with Moroccan Chorizo Broth
Ingredients : ['2 tablespoons olive oil', '4 ounces Spanish chorizo, roughly chopped (about 1/2 cup)', '1 tablespoon minced garlic', '1 tablespoon minced shallots', '1 teaspoon toasted cumin', '1 teaspoon smoked paprika', 'A pinch cayenne pepper', '1 cup clam juice', '1 cup heavy cream', '1 tablespoon butter', '12 ounces Florida rock shrimp', '4 organic eggs', 'Truffled Grits with Aged Cheddar, recipe follows', 'Tomato Jam, recipe follows', 'Crusty white bread, for serving', '2 cups milk', '1 cup heavy cream', '1 stick butter', '1 cup grits, such as Anson Mills', '1/4 teaspoon kosher salt', '1/4 teaspoon ground pepper', '4 tablespoons mascarpone', '2 tablespoons grated aged Cheddar', 'Few shavings of fresh truffle or 1 teaspoon truffle oil', '10 vine ripe tomatoes, chopped', '1 cup brown sugar', '1/2 cup sherry vinegar', '1/4 cup soy sauce', '1/2 tablespoon togarashi (Japanese chili powder)']
Steps for preparation : Watch how to make this recipe.
In a hot saute pan over medium heat, add the olive oil and sweat the chorizo until the fat starts to render, about 1 1/2 minutes. Then add the garlic and shallots. Cook until fragrant, about 1 minute. Add the cumin, smoked paprika and cayenne pepper. Deglaze with the clam juice and add the heavy cream. Allow to reduce by half. Finish with the butter and keep warm until ready to serve.
When ready to serve, add the rock shrimp and cook for about 2 minutes.
Fry the eggs according to your preference.
Serve the shrimp and chorizo over the Truffled Grits with Aged Cheddar and top with the fried eggs. Garnish with Tomato Jam and serve with crusty white bread.
Bring the milk, cream and butter to a boil in a medium saucepan over high heat. Whisk in the grits vigorously. Lower the heat and continue to cook, about 10 minutes. Season with the salt and pepper. Taste the grits at this point; if they are still firm, continue to cook until softened. If grits become too thick, thin with additional milk.
Remove from the heat and stir in the cheeses and truffle shavings or truffle oil. Keep warm until ready to serve.
On the base of each tomato, slice an X with a paring knife, piercing the skin. Drop the tomatoes in boiling water for about 30 seconds. Place tomatoes in ice water. Remove the peel from the tomatoes and slice in half, squeezing out the seeds. Roughly chop. Place in a saucepan over high heat with the sugar, sherry vinegar, soy sauce, 1/2 cup water and togarashi, and bring to a boil. Cook rapidly, stirring often, until the liquid has evaporated by 80 percent and the tomatoes have a jam-like consistency, 25 to 30 minutes. Refrigerate and use as needed.
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Watch how to make this recipe.
In a hot saute pan over medium heat, add the olive oil and sweat the chorizo until the fat starts to render, about 1 1/2 minutes. Then add the garlic and shallots. Cook until fragrant, about 1 minute. Add the cumin, smoked paprika and cayenne pepper. Deglaze with the clam juice and add the heavy cream. Allow to reduce by half. Finish with the butter and keep warm until ready to serve.
When ready to serve, add the rock shrimp and cook for about 2 minutes.
Fry the eggs according to your preference.
Serve the shrimp and chorizo over the Truffled Grits with Aged Cheddar and top with the fried eggs. Garnish with Tomato Jam and serve with crusty white bread.
Bring the milk, cream and butter to a boil in a medium saucepan over high heat. Whisk in the grits vigorously. Lower the heat and continue to cook, about 10 minutes. Season with the salt and pepper. Taste the grits at this point; if they are still firm, continue to cook until softened. If grits become too thick, thin with additional milk.
Remove from the heat and stir in the cheeses and truffle shavings or truffle oil. Keep warm until ready to serve.
On the base of each tomato, slice an X with a paring knife, piercing the skin. Drop the tomatoes in boiling water for about 30 seconds. Place tomatoes in ice water. Remove the peel from the tomatoes and slice in half, squeezing out the seeds. Roughly chop. Place in a saucepan over high heat with the sugar, sherry vinegar, soy sauce, 1/2 cup water and togarashi, and bring to a boil. Cook rapidly, stirring often, until the liquid has evaporated by 80 percent and the tomatoes have a jam-like consistency, 25 to 30 minutes. Refrigerate and use as needed.
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Recipe Name : Moroccan Chocolate Mousse
Ingredients : ['2 cups heavy cream, chilled', '1 1/2 teaspoons agave nectar', '1/4 teaspoon ground cinnamon', '1/4 teaspoon ground cumin', '1/8 teaspoon salt', '8 ounces dark chocolate (70% cacao), chopped']
Steps for preparation : Stir together the heavy cream, agave, cinnamon, cumin and salt in a large bowl.
Place the chopped chocolate in the bowl of a double boiler. Set the bowl over a pot of gently simmering water and stir until the chocolate is fully melted, about 5 minutes. Remove the bowl from the pot and set on a dish towel to dry the bottom of the bowl.
Using a hand-held mixer, whip the spiced cream just until it forms soft peaks, 2 to 3 minutes; be careful not to over-whip. Now, using a rubber spatula, quickly and gently fold the melted chocolate into the whipped cream. Serve immediately, or divide the mousse among serving bowls and refrigerate until ready to serve.
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Stir together the heavy cream, agave, cinnamon, cumin and salt in a large bowl.
Place the chopped chocolate in the bowl of a double boiler. Set the bowl over a pot of gently simmering water and stir until the chocolate is fully melted, about 5 minutes. Remove the bowl from the pot and set on a dish towel to dry the bottom of the bowl.
Using a hand-held mixer, whip the spiced cream just until it forms soft peaks, 2 to 3 minutes; be careful not to over-whip. Now, using a rubber spatula, quickly and gently fold the melted chocolate into the whipped cream. Serve immediately, or divide the mousse among serving bowls and refrigerate until ready to serve.
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Recipe Name : Moroccan Lamb Stew with Preserved Lemons
Ingredients : ['3 pounds boneless lamb stew meat, from the shoulder', '1 teaspoon ground cumin', '1 teaspoon ground ginger', '1/2 teaspoon ground cinnamon', 'Pinch saffron threads', '1 orange, zested and juiced', '1/2 bunch cilantro, stems removed', '3 cloves garlic', '1 teaspoon kosher salt', '2 yellow onions, finely chopped', '1 (14-ounce) can diced tomatoes, with juice', '1 cup water', '1 cup pitted green Moroccan (or other) olives, chopped', 'Minced peel of 1 preserved lemon, recipe follows, optional', '10 to 12 organically grown lemons, preferably Meyer lemons', 'Kosher salt', '2 fresh or dried bay leaves, preferably Mediterranean']
Steps for preparation : Trim excess fat and gristle from meat and cut lamb into 1-inch cubes. Place meat in a large bowl. In a small bowl, mix the cumin, ginger, cinnamon, and saffron; sprinkle over the meat and set aside.
On a cutting board, mince together the orange zest, cilantro leaves, garlic, and salt until you have a paste. Add to the meat along with the orange juice and stir well to coat. Cover the bowl and let stand at room temperature for 2 hours, or up to overnight in the refrigerator.
Transfer the mixture to a heavy pot, add the onions, tomatoes, and 1 cup water. Bring to a boil, cover, reduce heat, and simmer (or bake in a preheated 350 degree oven) until the meat is very tender, about 1 1/2 hours. Add olives and, if using, preserved lemon to the pot. Cook about 10 minutes more, then serve.
Wash a 1-pint glass-canning jar and its lid with hot soapy water; rinse and dry thoroughly.
Cut 6 of the lemons, 1 at a time, into quarters through 1 end without cutting all the way through the other end. You want the lemon to open out like a flower, but not to separate. Place the lemon on a large piece of parchment or waxed paper, spread quarters open and sprinkle flesh with a heaping tablespoon of kosher salt; put the lemon into the jar. Continue with remaining lemons, sprinkling salt on each. Pack the lemons in the jar tightly, filling it to the top (you may need more or less than 6 lemons, depending on their size). When you reach the top, lift the parchment and pour the excess salt from it into the jar of lemons.
Slide the bay leaves down opposite sides of the jar. Juice the remaining lemons 1 by 1, adding juice to the jar, until it reaches the top. Seal jar, shake well, and let stand at room temperature, shaking well every 12 hours, for 1 week. After 1 week, transfer jar to the refrigerator, continuing to shake every day. Lemons are preserved after 3 weeks and keep up to several months in the refrigerator.
To use lemons, pull out as needed and scrape away pulp. Dice peel and use as a condiment.
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Trim excess fat and gristle from meat and cut lamb into 1-inch cubes. Place meat in a large bowl. In a small bowl, mix the cumin, ginger, cinnamon, and saffron; sprinkle over the meat and set aside.
On a cutting board, mince together the orange zest, cilantro leaves, garlic, and salt until you have a paste. Add to the meat along with the orange juice and stir well to coat. Cover the bowl and let stand at room temperature for 2 hours, or up to overnight in the refrigerator.
Transfer the mixture to a heavy pot, add the onions, tomatoes, and 1 cup water. Bring to a boil, cover, reduce heat, and simmer (or bake in a preheated 350 degree oven) until the meat is very tender, about 1 1/2 hours. Add olives and, if using, preserved lemon to the pot. Cook about 10 minutes more, then serve.
Wash a 1-pint glass-canning jar and its lid with hot soapy water; rinse and dry thoroughly.
Cut 6 of the lemons, 1 at a time, into quarters through 1 end without cutting all the way through the other end. You want the lemon to open out like a flower, but not to separate. Place the lemon on a large piece of parchment or waxed paper, spread quarters open and sprinkle flesh with a heaping tablespoon of kosher salt; put the lemon into the jar. Continue with remaining lemons, sprinkling salt on each. Pack the lemons in the jar tightly, filling it to the top (you may need more or less than 6 lemons, depending on their size). When you reach the top, lift the parchment and pour the excess salt from it into the jar of lemons.
Slide the bay leaves down opposite sides of the jar. Juice the remaining lemons 1 by 1, adding juice to the jar, until it reaches the top. Seal jar, shake well, and let stand at room temperature, shaking well every 12 hours, for 1 week. After 1 week, transfer jar to the refrigerator, continuing to shake every day. Lemons are preserved after 3 weeks and keep up to several months in the refrigerator.
To use lemons, pull out as needed and scrape away pulp. Dice peel and use as a condiment.
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Recipe Name : Roasted Moroccan-Style Vegetables
Ingredients : ['Nonstick cooking spray', '5 tablespoons extra-virgin olive oil', 'Juice of 1/2 small lemon (about 1 tablespoon)', '2 large cloves garlic, minced', 'Kosher salt', '1 teaspoon ground coriander', '1/2 teaspoon ground cinnamon', '1/4 teaspoon ground cumin', '1/4 teaspoon ground ginger', '1 large yellow onion, diced', '1 medium eggplant (about 1 pound), unpeeled, cut into 1/2-inch cubes', '1 medium sweet potato (about 12 ounces), unpeeled, scrubbed and cut into 1/2-inch cubes', '1 cup grape tomatoes, halved', '8 dried apricots, thinly sliced, or 2 packed tablespoons golden raisins', '1/2 cup loosely packed fresh cilantro leaves, chopped']
Steps for preparation : Preheat the oven to 400 degrees F. Spray two rimmed baking sheets with nonstick cooking spray.
Whisk together 3 tablespoons of the oil, lemon juice, garlic, 2 teaspoons salt, coriander, cinnamon, cumin and ginger in a large bowl. Add the onions, eggplant, sweet potatoes and tomatoes and toss well to fully coat the vegetables. Divide among the prepared baking sheets and arrange in a single layer. Roast until the sweet potatoes and eggplant are lightly browned and fully softened, 50 to 55 minutes, rotating trays and switching from top to bottom halfway through.
Transfer the vegetables to a large bowl. Toss with the apricots, cilantro and remaining 2 tablespoons of oil. Season to taste with salt.
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Preheat the oven to 400 degrees F. Spray two rimmed baking sheets with nonstick cooking spray.
Whisk together 3 tablespoons of the oil, lemon juice, garlic, 2 teaspoons salt, coriander, cinnamon, cumin and ginger in a large bowl. Add the onions, eggplant, sweet potatoes and tomatoes and toss well to fully coat the vegetables. Divide among the prepared baking sheets and arrange in a single layer. Roast until the sweet potatoes and eggplant are lightly browned and fully softened, 50 to 55 minutes, rotating trays and switching from top to bottom halfway through.
Transfer the vegetables to a large bowl. Toss with the apricots, cilantro and remaining 2 tablespoons of oil. Season to taste with salt.
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Recipe Name : Mini Moroccan Lamb Burgers on Brioche Rounds with Lemon Yogurt Sauce
Ingredients : ['1 pint plain Greek-style yogurt, preferably full-fat', '1/2 lemon, zested and juiced', 'Kosher salt', '1 loaf brioche bread', '2 pounds ground lamb (preferably shoulder meat)', '1/2 teaspoon ground cumin', '1/2 teaspoon ground cinnamon', '1/2 teaspoon ground coriander', '1 teaspoon salt', 'About 20 grinds fresh black pepper', '2 cloves garlic, pressed', '1 small head red leaf lettuce, washed, dried, trimmed and torn into small pieces', '4 ripe plum tomatoes, cut into 1/4-inch thick rounds']
Steps for preparation : Make the sauce:
In a medium mixing bowl, stir together the yogurt and lemon zest and juice. Season, to taste, with a couple pinches of salt. Sauce can be made ahead of time and refrigerated until ready to use. Bring to room temperature before using.
Cut the brioche into about 1/3 to 1/2-inch thick slices and then use a small glass to cut out as many circles as possible, about 3 inches in diameter, from each slice. Place the bread "buns" in an airtight container until ready to use so that they stay moist and soft.
Make the burgers:
Preheat the grill.
Combine all ingredients in a mixing bowl and work together until they are fully incorporated. Using a small ice cream scoop, scoop the mixture into little balls about 1 to 1 1/2 inches big and place them on a parchment paper-lined baking pan. Using your hands, flatten burgers to about 1/2-inch thick and just a couple inches in diameter.
Once the grill is hot, place them on the grill and cook, about 2 to 3 minutes per side or until fully cooked through; cook time varies based on how hot your grill is.
Place the cooked mini burgers on top of the cut brioche and add a piece of lettuce and a tomato slice. Top with a dollop of the lemon yogurt sauce and serve.
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Make the sauce:
In a medium mixing bowl, stir together the yogurt and lemon zest and juice. Season, to taste, with a couple pinches of salt. Sauce can be made ahead of time and refrigerated until ready to use. Bring to room temperature before using.
Cut the brioche into about 1/3 to 1/2-inch thick slices and then use a small glass to cut out as many circles as possible, about 3 inches in diameter, from each slice. Place the bread "buns" in an airtight container until ready to use so that they stay moist and soft.
Make the burgers:
Preheat the grill.
Combine all ingredients in a mixing bowl and work together until they are fully incorporated. Using a small ice cream scoop, scoop the mixture into little balls about 1 to 1 1/2 inches big and place them on a parchment paper-lined baking pan. Using your hands, flatten burgers to about 1/2-inch thick and just a couple inches in diameter.
Once the grill is hot, place them on the grill and cook, about 2 to 3 minutes per side or until fully cooked through; cook time varies based on how hot your grill is.
Place the cooked mini burgers on top of the cut brioche and add a piece of lettuce and a tomato slice. Top with a dollop of the lemon yogurt sauce and serve.
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Recipe Name : Moroccan Mint Tea Cocktail
Ingredients : ['Ice', '15 whole mint leaves', '2 cups pre-made sweetened iced tea', '1 splash Roses lime juice', '1 cup vodka', 'Lime wedges or wheels, for garnish']
Steps for preparation : To a cocktail shaker, add ice and mint leaves. Close shaker and shake a few times to bruise mint leaves. Add remaining ingredients and shake to combine. Pour into ice tea glass and garnish with lime wedge or wheel.
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To a cocktail shaker, add ice and mint leaves. Close shaker and shake a few times to bruise mint leaves. Add remaining ingredients and shake to combine. Pour into ice tea glass and garnish with lime wedge or wheel.
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Recipe Name : Grilled Swordfish with Moroccan Charmoula
Ingredients : ['4 teaspoons cumin seed, toasted and ground', '2 teaspoons coriander seed, toasted and ground', '2 tablespoons paprika', '1/2 teaspoon cayenne pepper', '4 cloves garlic, minced and Sauteed briefly', '1 teaspoons kosher salt', '1/3 teaspoon freshly ground black pepper', '2 ounces fresh lemon juice', '1 cup extra-virgin olive oil', '2 tablespoons (about 1/4 bunch) chopped Italian flat-leaf parsley', '2 tablespoons (about 1/4 bunch) chopped cilantro', '1 grilled red bell pepper, julienne', '1 preserved lemon, pulp removed, fine julienne', '1/2 cup small cherry tomatoes, halved', '8 oil-cured olives, pitted and halved', '8 swordfish steaks']
Steps for preparation : Watch how to make this recipe.
In a bowl combine cumin, coriander, paprika, cayenne pepper, garlic, salt, pepper and lemon juice. Whisk well. Add olive oil slowly. Add parsley and cilantro. Reserve 1/4 of charmoula. Add peppers, lemon, tomatoes and olives to remaining charmoula to make a relish. Place swordfish on sheet pan. Rub with salt, pepper and reserved charmoula. Grill swordfish on medium heat until just cooked through. Remove fish from heat and arrange on platter. Top with charmoula relish.
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Watch how to make this recipe.
In a bowl combine cumin, coriander, paprika, cayenne pepper, garlic, salt, pepper and lemon juice. Whisk well. Add olive oil slowly. Add parsley and cilantro. Reserve 1/4 of charmoula. Add peppers, lemon, tomatoes and olives to remaining charmoula to make a relish. Place swordfish on sheet pan. Rub with salt, pepper and reserved charmoula. Grill swordfish on medium heat until just cooked through. Remove fish from heat and arrange on platter. Top with charmoula relish.
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Recipe Name : Crisp Atlantic Salmon on Lentils with Moroccan Spiced Tomato Sauce with Harissa, Served with Tzatziki and Grilled Nan Bread
Ingredients : ['1/2 cup olive oil', '1 cups shallots, peeled and chopped', '1/4 cup garlic, peeled and chopped', 'Salt and pepper to taste', '1 tablespoon harissa', '2 beefsteak tomatoes (or 6 plum), chopped', '1/2 cup coriander seeds', '1/4 cup cumin seed', '1/2 cup fennel seed', '2 tablespoons cloves', '1/4 cup cardamom', '5 cups blanched lentils', '1/2 cup chicken stock', '1 tablespoon butter', 'Salt and pepper', 'Six 7-ounce skin-on boneless fillets', 'Salt', 'Spice blend for seasoning', 'Butter (1/2 teaspoon per fillet) and olive oil for sauteing', '1/2 cup olive oil', '2 cloves garlic, minced', 'Salt', '6 pieces nan bread (or other Mediterranean flat bread)']
Steps for preparation : Pre-heat the oven to 350 degrees.
Pre-heat grill.
Heat the olive oil in a saute pan over medium heat, add the shallots and garlic, and season. Saute until the vegetables are translucent, about 5 minutes. Add the harissa and stir. Cook for 3-5 minutes. Add the tomatoes and 4 tablespoons of the spice blend, or to taste.
Toast the above in a pre-heated 350 degree oven for five minutes (or on the stove over medium heat). Grind the mixture in a spice or coffee grinder.
Coat the salmon.
Finish the Sauce:
Working in batches, puree the mixture in a food processor, until the liquid is smooth. Set aside until ready to use. Makes enough for at least twelve fillets.
Heat saute pan, add stock and lentils and simmer until liquid almost evaporates. Stir in butter, season and serve.
Bring two saute pans to high heat, add the olive oil, and when hot, add salmon fillets, skin-side down (do not crowd pan). Shake pans to be sure the fillets are not sticking. Add the butter little bits at a time, shaking the pan to incorporate the butter into the oil. Place pan in oven for 4-5 minutes to roast.
Make the tzatziki: 32 ounces yogurt 2 English cucumbers, peeled, seeded and diced 4 cloves of garlic, minced 2 tablespoons fresh dill, chopped 1 tablespoon fresh mint, chopped 3 tablespoons extra virgin olive oil 1 1/2 tablespoons fresh lemon juice Salt and pepper to taste
Place yogurt in cheese cloth, tie the end closed with kitchen string and hang it on a rack, above a bowl, in the refrigerator. Allow to drain for two hours or overnight. Discard the liquid in the bowl, and blend the yogurt with the remaining ingredients.
Combine oil, garlic and salt. Using a pastry brush, coat the bread lightly with the oil and place on grill. Cook to mark bread, turn to mark other side and serve.
To serve:
Mound lentils in center of plate. Place salmon fillet on top, skin side up. Surround with sauce. Present with side dishes of tzatziki and nan bread.
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Pre-heat the oven to 350 degrees.
Pre-heat grill.
Heat the olive oil in a saute pan over medium heat, add the shallots and garlic, and season. Saute until the vegetables are translucent, about 5 minutes. Add the harissa and stir. Cook for 3-5 minutes. Add the tomatoes and 4 tablespoons of the spice blend, or to taste.
Toast the above in a pre-heated 350 degree oven for five minutes (or on the stove over medium heat). Grind the mixture in a spice or coffee grinder.
Coat the salmon.
Finish the Sauce:
Working in batches, puree the mixture in a food processor, until the liquid is smooth. Set aside until ready to use. Makes enough for at least twelve fillets.
Heat saute pan, add stock and lentils and simmer until liquid almost evaporates. Stir in butter, season and serve.
Bring two saute pans to high heat, add the olive oil, and when hot, add salmon fillets, skin-side down (do not crowd pan). Shake pans to be sure the fillets are not sticking. Add the butter little bits at a time, shaking the pan to incorporate the butter into the oil. Place pan in oven for 4-5 minutes to roast.
Make the tzatziki: 32 ounces yogurt 2 English cucumbers, peeled, seeded and diced 4 cloves of garlic, minced 2 tablespoons fresh dill, chopped 1 tablespoon fresh mint, chopped 3 tablespoons extra virgin olive oil 1 1/2 tablespoons fresh lemon juice Salt and pepper to taste
Place yogurt in cheese cloth, tie the end closed with kitchen string and hang it on a rack, above a bowl, in the refrigerator. Allow to drain for two hours or overnight. Discard the liquid in the bowl, and blend the yogurt with the remaining ingredients.
Combine oil, garlic and salt. Using a pastry brush, coat the bread lightly with the oil and place on grill. Cook to mark bread, turn to mark other side and serve.
To serve:
Mound lentils in center of plate. Place salmon fillet on top, skin side up. Surround with sauce. Present with side dishes of tzatziki and nan bread.
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Recipe Name : Moroccan Grilled Salmon
Ingredients : ['1/2 cup plain yogurt', 'Juice of 1 lemon, plus lemon wedges for garnish', '1 tablespoon extra-virgin olive oil, plus more for the grill', '2 to 3 cloves garlic, smashed', '1 1/2 teaspoons ground coriander', '1 1/2 teaspoons ground cumin', 'Kosher salt and freshly ground pepper', '4 6-ounce skinless center-cut salmon fillets', '1/4 cup chopped fresh cilantro or parsley, for garnish']
Steps for preparation : Stir together the yogurt, lemon juice, olive oil, garlic, coriander, cumin, 1/4 teaspoon salt, and pepper to taste in a small bowl. Pour half of the sauce into a large resealable plastic bag; cover and refrigerate the remaining sauce. Add the salmon to the bag and turn to coat with the marinade. Refrigerate for 20 to 30 minutes, turning the bag over once.
Preheat a grill to medium-high. Remove the salmon from the marinade and blot off excess yogurt with paper towels. Lightly oil the grill and add the salmon; cook, turning once, until browned on the outside and opaque in the center, 4 to 6 minutes per side, depending on the thickness. Serve with the reserved yogurt sauce and garnish with the herbs and lemon wedges.
Photograph by Antonis Achilleos
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Stir together the yogurt, lemon juice, olive oil, garlic, coriander, cumin, 1/4 teaspoon salt, and pepper to taste in a small bowl. Pour half of the sauce into a large resealable plastic bag; cover and refrigerate the remaining sauce. Add the salmon to the bag and turn to coat with the marinade. Refrigerate for 20 to 30 minutes, turning the bag over once.
Preheat a grill to medium-high. Remove the salmon from the marinade and blot off excess yogurt with paper towels. Lightly oil the grill and add the salmon; cook, turning once, until browned on the outside and opaque in the center, 4 to 6 minutes per side, depending on the thickness. Serve with the reserved yogurt sauce and garnish with the herbs and lemon wedges.
Photograph by Antonis Achilleos
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Recipe Name : Crisp Atlantic Salmon Fillet on Mixed Lentils with Moroccan Spiced Tomato Sauce with Harissa
Ingredients : ['1/2 cup coriander seeds', '1/4 cup cumin seed', '1/2 cup fennel seed', '2 tablespoons cloves', '1/4 cup cardamom', '1/2 cup olive oil', '1 cup shallots, peeled and chopped', '1/4 cup garlic, peeled and chopped', 'Salt and pepper to taste', '14.875-ounce can harissa (Mediterranean product found in specialty food stores)', '12-15 beefsteak tomatoes, chopped', 'Six 7-ounce skin-on boneless fillets', 'Salt', 'Spice blend for seasoning', 'Butter (1/2 teaspoon per fillet) and olive oil for sauteing']
Steps for preparation : Toast the above in a preheated 350 degree oven for five minutes (or on the stove over medium heat). Grind the mixture in a spice or coffee grinder. Keep in a glass jar, covered tightly. Makes enough for at least 12 7-ounce fillets. Will hold its flavor for 4 weeks. Heat the olive oil in a saute pan over medium heat, add the shallots and garlic, and season. Saute until the vegetables are translucent, about 5 minutes. Add the harissa and stir. Cook for 3-5 minutes. Add the tomatoes and 4 tablespoons of the spice blend, or to taste. Working in batches, puree the mixture in a food processor, until the liquid is smooth. Set aside until ready to use. Makes enough for at least twelve fillets. Preheat oven to 350 degrees. Bring two saute pans to high heat, add the olive oil, and when hot, add salmon fillets, skin-side down (do not crowd pan). Shake pans to be sure the fillets are not sticking. Add the butter little bits at a time, shaking the pan to incorporate the butter into the oil. Place pan in oven for 4-5 minutes to roast. To prepare the lentils: Use a blend of yellow and green lentils, and simply follow the preparation directions on the package. Prepare 3/4 to 1 cup of lentils per serving. To serve, mound lentils in center of plate. Place salmon fillet on top, skin side up. Surround with sauce.
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Toast the above in a preheated 350 degree oven for five minutes (or on the stove over medium heat). Grind the mixture in a spice or coffee grinder. Keep in a glass jar, covered tightly. Makes enough for at least 12 7-ounce fillets. Will hold its flavor for 4 weeks. Heat the olive oil in a saute pan over medium heat, add the shallots and garlic, and season. Saute until the vegetables are translucent, about 5 minutes. Add the harissa and stir. Cook for 3-5 minutes. Add the tomatoes and 4 tablespoons of the spice blend, or to taste. Working in batches, puree the mixture in a food processor, until the liquid is smooth. Set aside until ready to use. Makes enough for at least twelve fillets. Preheat oven to 350 degrees. Bring two saute pans to high heat, add the olive oil, and when hot, add salmon fillets, skin-side down (do not crowd pan). Shake pans to be sure the fillets are not sticking. Add the butter little bits at a time, shaking the pan to incorporate the butter into the oil. Place pan in oven for 4-5 minutes to roast. To prepare the lentils: Use a blend of yellow and green lentils, and simply follow the preparation directions on the package. Prepare 3/4 to 1 cup of lentils per serving. To serve, mound lentils in center of plate. Place salmon fillet on top, skin side up. Surround with sauce.
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Recipe Name : Moroccan Seafood Stew with Couscous
Ingredients : ['1 cup couscous', '2 tablespoons extra-virgin olive oil', '1 onion, halved and thinly sliced', '1 tablespoon paprika', '1 tablespoon ground cumin', 'Kosher salt and freshly ground pepper', '1 26-ounce box chopped tomatoes (such as Pomi) or two 14 1/2-ounce cans diced tomatoes', '8 ounces green beans, trimmed and cut into 1-inch pieces', '1/2 cup pitted green olives, plus 1/4 cup brine', '1/2 cup roughly chopped fresh cilantro, plus more for topping', '2 pounds mussels, scrubbed and debearded', '12 ounces medium shrimp, peeled and deveined']
Steps for preparation : Put the couscous in a medium heatproof bowl; add 1 cup boiling water and stir. Cover with plastic wrap and set aside.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook, stirring often, until it starts softening, about 5 minutes. Stir in the paprika, cumin, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the onion is coated, about 1 minute. Stir in 1/2 cup water, the tomatoes, green beans, olives and brine, and cilantro. Bring to a simmer and cook until slightly reduced, about 5 minutes.
Stir in the mussels. Cover and cook until they start opening, 3 to 5 minutes. Stir in the shrimp; continue to cook, covered, until the mussels are open and the shrimp are opaque, about 5 minutes. (Discard any unopened mussels.) Fluff the couscous with a fork. Divide among bowls; top with the seafood stew and more cilantro.
Photograph by Ryan Dausch
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Put the couscous in a medium heatproof bowl; add 1 cup boiling water and stir. Cover with plastic wrap and set aside.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook, stirring often, until it starts softening, about 5 minutes. Stir in the paprika, cumin, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the onion is coated, about 1 minute. Stir in 1/2 cup water, the tomatoes, green beans, olives and brine, and cilantro. Bring to a simmer and cook until slightly reduced, about 5 minutes.
Stir in the mussels. Cover and cook until they start opening, 3 to 5 minutes. Stir in the shrimp; continue to cook, covered, until the mussels are open and the shrimp are opaque, about 5 minutes. (Discard any unopened mussels.) Fluff the couscous with a fork. Divide among bowls; top with the seafood stew and more cilantro.
Photograph by Ryan Dausch
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Recipe Name : Moroccan Carrot Salad
Ingredients : ['6 to 8 medium carrots, peeled and sliced in 1/4-inch rounds', '2 cups water', '1/4 teaspoon cayenne pepper', '3 teaspoons ground cumin', '1 tablespoon honey', '3 teaspoons fresh lemon juice', '1/3 cup olive oil', '1 cup mint leaves, washed and chopped']
Steps for preparation : Cook carrots in two cups water covered until just tender (approximately 6 minutes). In a medium sized bowl, mix cayenne, cumin, honey and lemon juice. Whisk in olive oil. Drain excess water (if any) and toss warm carrots with vinaigrette. Season with salt and pepper. Serve warm or at room temperature.
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Cook carrots in two cups water covered until just tender (approximately 6 minutes). In a medium sized bowl, mix cayenne, cumin, honey and lemon juice. Whisk in olive oil. Drain excess water (if any) and toss warm carrots with vinaigrette. Season with salt and pepper. Serve warm or at room temperature.
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Recipe Name : Moroccan Spice Rubbed Leg of Lamb with Apricot Chutney
Ingredients : ['1/4 cup Hungarian paprika', '2 tablespoons light brown sugar', '1 tablespoon ground cumin', '1 tablespoon ground cinnamon', '2 teaspoons ground ginger', '2 teaspoons ground coriander', '4 cloves garlic, smashed to a paste', '1 teaspoon kosher salt', '1 teaspoon freshly ground black pepper', '1 boneless leg of lamb (7 pounds)', 'Spice rub', '1/4 cup olive oil', 'Salt and freshly ground pepper', '2 tablespoons olive oil', '1 large yellow onions, finely sliced', '2 cloves garlic, finely chopped', '1 tablespoon finely chopped fresh ginger', '1 jalapeno, finely chopped', '2 cups apricots, soaked in hot water for 30 minutes, drained, then coarsely chopped', '3 tablespoons light brown sugar', '1 cup cider vinegar', '1/4 cup coarsely chopped cilantro', 'Salt and freshly ground pepper']
Steps for preparation : Spice Rub: Mix all ingredients together in a small bowl;
Lamb: Preheat grill to high and attach rotisserie. Brush the lamb with oil, season with salt and rub completely with spice rub. Sear the lamb on both sides until golden brown, about 5 to 6 minutes per side. Attach the lamb to the rotisserie and cook with the cover closed for 1 1/4 to 1 1/2 hours for medium rare doneness.
Apricot Chutney: Preheat grill or side burner. Heat oil in a medium saucepan over medium-high heat. Add onions and cook until soft and lightly golden, approximately 6 to 7 minutes. Add garlic and ginger and jalapeno and cook for 2 minutes. Add apricots, sugar and vinegar and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Add cilantro and season with salt and pepper to taste. Serve at room temperature.
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Spice Rub: Mix all ingredients together in a small bowl;
Lamb: Preheat grill to high and attach rotisserie. Brush the lamb with oil, season with salt and rub completely with spice rub. Sear the lamb on both sides until golden brown, about 5 to 6 minutes per side. Attach the lamb to the rotisserie and cook with the cover closed for 1 1/4 to 1 1/2 hours for medium rare doneness.
Apricot Chutney: Preheat grill or side burner. Heat oil in a medium saucepan over medium-high heat. Add onions and cook until soft and lightly golden, approximately 6 to 7 minutes. Add garlic and ginger and jalapeno and cook for 2 minutes. Add apricots, sugar and vinegar and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Add cilantro and season with salt and pepper to taste. Serve at room temperature.
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Recipe Name : Moroccan Chicken with Preserved Lemons
Ingredients : ['2 small whole chickens, about 21/2 lbs each, giblets reserved', '1 lemon, quartered', 'Sea salt and freshly ground black pepper', '1/3 cup chopped cilantro', '1/3 cup minced parsley', '2 Tbsp minced garlic', '1 Tbsp powdered ginger', '1/4 tsp saffron threads', '1 preserved lemon, cut into small pieces', 'cup olive oil', '2 large onions, thinly sliced', '1 Tbsp paprika', '2 Tbsp butter', '1 cup black or violet olives', 'Preserved lemon peel, for garnish']
Steps for preparation : Remove excess fat from chicken, rinse well inside and out and pat dry. Rub chickens with lemon inside and out and under skin of breasts. Rub with sea salt and set aside to marinate in a nonreactive baking dish, covered and refrigerated, overnight. Next day, rinse chickens again and pat dry.
In a flameproof casserole large enough to hold both chickens combine cilantro, parsley, garlic, ginger, saffron, preserved lemon and pepper to taste. Add 1/4 cup water and chickens, turning to coat thoroughly, and rubbing some of the mixture inside. Add reserved giblets, except livers. Pour oil over and bring to a simmer over low heat. When chicken begins to sizzle, add onions, cover and cook for 30 minutes. Add livers and paprika and continue to cook, covered, 1 hour more.
Remove chickens to a carving board and let rest, covered loosely with foil, while you finish the sauce. Cut giblets into small pieces and return to sauce. Using a fork, crush livers into sauce to thicken. Sauce should be thick -- if it is thin, boil until reduced and thickened. Add butter and olives. Heat, swirling pan, until sauce is emulsified. To serve, cut chickens into quarters and arrange on a warmed platter. Spoon sauce over and garnish with lemon peel.
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Remove excess fat from chicken, rinse well inside and out and pat dry. Rub chickens with lemon inside and out and under skin of breasts. Rub with sea salt and set aside to marinate in a nonreactive baking dish, covered and refrigerated, overnight. Next day, rinse chickens again and pat dry.
In a flameproof casserole large enough to hold both chickens combine cilantro, parsley, garlic, ginger, saffron, preserved lemon and pepper to taste. Add 1/4 cup water and chickens, turning to coat thoroughly, and rubbing some of the mixture inside. Add reserved giblets, except livers. Pour oil over and bring to a simmer over low heat. When chicken begins to sizzle, add onions, cover and cook for 30 minutes. Add livers and paprika and continue to cook, covered, 1 hour more.
Remove chickens to a carving board and let rest, covered loosely with foil, while you finish the sauce. Cut giblets into small pieces and return to sauce. Using a fork, crush livers into sauce to thicken. Sauce should be thick -- if it is thin, boil until reduced and thickened. Add butter and olives. Heat, swirling pan, until sauce is emulsified. To serve, cut chickens into quarters and arrange on a warmed platter. Spoon sauce over and garnish with lemon peel.
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Recipe Name : 3 ingredient moroccan dry rub
Description : who says that recipes have to be complicated to be amazing? this one will prove that it doesn't! try it on chicken or really any other meat. great for grilled veggies too! you only have to remember to use equal parts of each spice to make this. this is a chatelaine magazine recipe. enjoy!
Ingredients : ['ground cumin', 'ground coriander', 'cinnamon']
Steps for preparation : ['mix all ingredients together', 'rub over fish before grilling', 'serve with lemon wedges']
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['mix all ingredients together', 'rub over fish before grilling', 'serve with lemon wedges']
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Recipe Name : argana s moroccan chicken
Description : there are a lot of moroccan chicken recipes here on zaar. i'm posting this one anyway since it's supposed to be a restaurant copycat.
Ingredients : ['broiler-fryer chickens', 'onions', 'minced garlic cloves', 'fresh ginger', 'saffron', 'olive oil', 'fresh parsley', 'cumin', 'cinnamon', 'turmeric', 'paprika', 'lemon juice', 'water', 'salt', 'black pepper', 'preserved lemon', 'olives']
Steps for preparation : ['in a large tagine or non-metallic cooking pot , mix the onions , garlic , ginger , saffron , olive oil , parsley , cilantro , cumin , cinnamon , turmeric , paprika and lemon juice', 'add the chicken and toss until all pieces are coated', 'cover and let marinate in the refrigerator at least 2 hours or overnight', 'when ready to cook , pour the water into the tagine or pot', 'add the salt and pepper', 'place on the stove and bring to a simmer over medium heat', 'let simmer for 35 - 40 minutes , until the chicken is cooked through', 'while the chicken is cooking , in a separate saucepan , bring the olives and preserved lemon to a boil', 'let cook for 10 minutes , then drain', 'add the olive mixture to the chicken 5 minutes before serving', 'serve hot']
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['in a large tagine or non-metallic cooking pot , mix the onions , garlic , ginger , saffron , olive oil , parsley , cilantro , cumin , cinnamon , turmeric , paprika and lemon juice', 'add the chicken and toss until all pieces are coated', 'cover and let marinate in the refrigerator at least 2 hours or overnight', 'when ready to cook , pour the water into the tagine or pot', 'add the salt and pepper', 'place on the stove and bring to a simmer over medium heat', 'let simmer for 35 - 40 minutes , until the chicken is cooked through', 'while the chicken is cooking , in a separate saucepan , bring the olives and preserved lemon to a boil', 'let cook for 10 minutes , then drain', 'add the olive mixture to the chicken 5 minutes before serving', 'serve hot']
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Recipe Name : authentic moroccan bread
Description : this recipe was modified from paula wolfert's cookbook. the barley flour gives the bread a more authentic taste but whole-wheat flour can be substituted.
Ingredients : ['active dry yeast', 'sugar', 'unbleached flour', 'barley flour', 'salt', 'milk', 'sesame seeds', 'oil', 'cornmeal']
Steps for preparation : ['add the sugar to 1 / 4 cup of lukewarm water', 'then add the yeast and stir to soften', 'let it sit in a warm place until the yeast is bubbly & doubles in volume , roughly 2 minutes', 'mix the flours & salt in the large mixing bowl', 'after yeast is ready add it to the flour along with the milk', 'add enough lukewarm water to the mixture to form a stiff dough', 'add a small amount at a time', 'if you have added too much the mixture will be extra sticky and it will be hard to get off your hands', 'the right consistency should allow the dough to pull easily off your fingers', 'place the dough onto a lightly floured board & knead hard with closed fists , pushing outward', 'during the final part of kneading , add 1 tsp of cumin or sesame seeds', 'it will take between 10-15 minutes to knead the dough thoroughly', 'you will know it is ready when it achieves a smooth , elastic consistency', 'take the thoroughly kneaded dough & form it into two balls & let it stand for 5 minutes on the board', 'sprinkle cornmeal onto two baking sheets & place to the side', 'then lightly grease a mixing bowl with oil', 'transfer the first ball of dough to the bowl', 'roll the dough along the sides while rotating bowl with your other hand , this will make the dough into a cone shape', 'place the dough , wide end down , onto the first baking sheet', 'flatten the cone with the palm of your hand to form a disc about 5 inches in diameter with a slightly raised center', 'repeat with the second ball', 'lightly sprinkle the remaining seeds on top of the bread', 'cover each disc loosely with a damp towel & let it rise for about 2 hours in a warm place', 'the dough will be ready when you can gently pole your finger into it & it will not spring back into place', 'preheat the oven to 400 degrees', 'using a fork , poke the bread 3 to 4 times & place in the center shelf of the oven', 'bake for 12 minutes , then lower the heat to 300 degrees & make 25-30 minutes more', 'to give the bread a nice brown color , turn the oven on broil', 'watch the bread carefully , once it is golden , turn it over to brown the other side', 'remove from the oven & let cool']
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['add the sugar to 1 / 4 cup of lukewarm water', 'then add the yeast and stir to soften', 'let it sit in a warm place until the yeast is bubbly & doubles in volume , roughly 2 minutes', 'mix the flours & salt in the large mixing bowl', 'after yeast is ready add it to the flour along with the milk', 'add enough lukewarm water to the mixture to form a stiff dough', 'add a small amount at a time', 'if you have added too much the mixture will be extra sticky and it will be hard to get off your hands', 'the right consistency should allow the dough to pull easily off your fingers', 'place the dough onto a lightly floured board & knead hard with closed fists , pushing outward', 'during the final part of kneading , add 1 tsp of cumin or sesame seeds', 'it will take between 10-15 minutes to knead the dough thoroughly', 'you will know it is ready when it achieves a smooth , elastic consistency', 'take the thoroughly kneaded dough & form it into two balls & let it stand for 5 minutes on the board', 'sprinkle cornmeal onto two baking sheets & place to the side', 'then lightly grease a mixing bowl with oil', 'transfer the first ball of dough to the bowl', 'roll the dough along the sides while rotating bowl with your other hand , this will make the dough into a cone shape', 'place the dough , wide end down , onto the first baking sheet', 'flatten the cone with the palm of your hand to form a disc about 5 inches in diameter with a slightly raised center', 'repeat with the second ball', 'lightly sprinkle the remaining seeds on top of the bread', 'cover each disc loosely with a damp towel & let it rise for about 2 hours in a warm place', 'the dough will be ready when you can gently pole your finger into it & it will not spring back into place', 'preheat the oven to 400 degrees', 'using a fork , poke the bread 3 to 4 times & place in the center shelf of the oven', 'bake for 12 minutes , then lower the heat to 300 degrees & make 25-30 minutes more', 'to give the bread a nice brown color , turn the oven on broil', 'watch the bread carefully , once it is golden , turn it over to brown the other side', 'remove from the oven & let cool']
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Recipe Name : baghrir moroccan yeast pancakes
Description : southern moroccan pancake cooked only on one side; these are awesome.
Ingredients : ['milk', 'semolina flour', 'flour', 'yeast', 'baking powder', 'turmeric', 'honey', 'butter', 'orange flower water']
Steps for preparation : ['blend the pancake batter in blender 3 minutes', 'pour into bowl and let rise until double', 'in non-stick pan pour batter that is consistency of crepe batter into lightly oiled pan', 'oil the pan every time you make one', 'swirl like crepe batter', 'cook until dry on top', "don't flip over", 'will resemble honeycombs', 'stack on towel', 'not on each other', 'will stick when warm', 'warm syrup ingredients together', 'pour over honeycomb side']
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['blend the pancake batter in blender 3 minutes', 'pour into bowl and let rise until double', 'in non-stick pan pour batter that is consistency of crepe batter into lightly oiled pan', 'oil the pan every time you make one', 'swirl like crepe batter', 'cook until dry on top', "don't flip over", 'will resemble honeycombs', 'stack on towel', 'not on each other', 'will stick when warm', 'warm syrup ingredients together', 'pour over honeycomb side']
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Recipe Name : basteeya moroccan chicken pie
Description : i have not made this, but am posting it here in the hope that it might help someone out who is looking for a similar recipe. i saw christine cushing make this on her tv show and it looked amazing, and so had the recipe on hand in my
Ingredients : ['olive oil', 'onion', 'garlic', 'thai chile', 'cinnamon stick', 'madras curry powder', 'fresh ginger', 'fresh lemon zest', 'chicken legs', 'prunes', 'green olives', 'chicken stock', 'lemon, juice of', 'coarse salt', 'fresh ground black pepper', 'icing sugar', 'whole almonds', 'ground cinnamon', 'butter', 'phyllo dough', 'egg', 'fresh coriander']
Steps for preparation : ['brush a large 10-inch pie plate with some melted butter and set aside', 'in a large skillet over medium-high heat , heat the olive oil', 'saute the onions until soft , then add the garlic , chile , cinnamon stick , curry powder , fresh ginger , lemon zest and chicken chunks and saute for two minutes', 'stir in the prunes , olives , chicken stock , lemon juice , and the salt and pepper', 'bring this to a boil', 'reduce the heat to low , cover , and simmer , without stirring at all , for 10 minutes', 'then remove the lid and simmer for 5 more minutes , or until the liquid has evaporated', 'let this cool completely', 'meanwhile , in a food processor , pulse the icing sugar , ground cinnamon and almonds until coarsely chopped', 'preheat oven to 375f', "when the chicken mixture has cooled completely , it's time to begin the assembly: on your work surface , arrange a sheet of phyllo and brush it with some of the melted butter or olive oil", 'lay this sheet of phyllo in the middle of the pie plate , letting the excess phyllo hang over the edge', 'repeat with 4 more sheets of phyllo', 'stir the lightly beaten egg and chopped coriander into the chicken mixture , combine , then spoon the entire mixture into the pie plate , on top of the sheets of phyllo in it', 'fold the phyllo edges that are hanging over the edge of the pie plate , one at a time , onto the middle of the pie , sprinkling some of the almond mixture between each layer', 'do this loosely and not tightly', 'butter one piece of the remaining phyllo and sprinkle with some of the almond mixture', 'place over filling and tuck in any overhang', 'repeat with remaining phyllo and almond mixture--christine cushing says to do this one by one , not stacked together , to achieve a light , blossomy top', 'bake in preheated oven for 20 minutes , or until the top is browned and crisp', 'let stand for 5 minutes before cutting into wedges to serve']
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['brush a large 10-inch pie plate with some melted butter and set aside', 'in a large skillet over medium-high heat , heat the olive oil', 'saute the onions until soft , then add the garlic , chile , cinnamon stick , curry powder , fresh ginger , lemon zest and chicken chunks and saute for two minutes', 'stir in the prunes , olives , chicken stock , lemon juice , and the salt and pepper', 'bring this to a boil', 'reduce the heat to low , cover , and simmer , without stirring at all , for 10 minutes', 'then remove the lid and simmer for 5 more minutes , or until the liquid has evaporated', 'let this cool completely', 'meanwhile , in a food processor , pulse the icing sugar , ground cinnamon and almonds until coarsely chopped', 'preheat oven to 375f', "when the chicken mixture has cooled completely , it's time to begin the assembly: on your work surface , arrange a sheet of phyllo and brush it with some of the melted butter or olive oil", 'lay this sheet of phyllo in the middle of the pie plate , letting the excess phyllo hang over the edge', 'repeat with 4 more sheets of phyllo', 'stir the lightly beaten egg and chopped coriander into the chicken mixture , combine , then spoon the entire mixture into the pie plate , on top of the sheets of phyllo in it', 'fold the phyllo edges that are hanging over the edge of the pie plate , one at a time , onto the middle of the pie , sprinkling some of the almond mixture between each layer', 'do this loosely and not tightly', 'butter one piece of the remaining phyllo and sprinkle with some of the almond mixture', 'place over filling and tuck in any overhang', 'repeat with remaining phyllo and almond mixture--christine cushing says to do this one by one , not stacked together , to achieve a light , blossomy top', 'bake in preheated oven for 20 minutes , or until the top is browned and crisp', 'let stand for 5 minutes before cutting into wedges to serve']
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Recipe Name : batata slata moroccan potato salad
Description : this dish takes a slightly different turn depending upon the cook. some, like me prefer more lemon or vinegar. some only use vinegar or lemon due to finances and can't interchange though most of us do exchange them equally. in any case it is a wonderful potato salad that is a bit different than usual. in summer i use the tomato and out of summer i do not. basically if i feel like adding the tomato i do and if i don't, then i don't. this is easy to make as most ingredients are already home and we often serve this with our fall and winter soups and crusty baguette. c.2005
Ingredients : ['potatoes', 'flat leaf parsley', 'fresh tomato', 'sweet onion', 'fresh lemon', 'vegetable oil', 'salt']
Steps for preparation : ['you want good waxy boiling potatoes for this', 'the cooking salt is for seasoning and cooking the potatoes inches the 1 teaspoons of salt listed is for after potatoes are cooked and is only approximate', 'salt to taste', 'peel the potatoes and cut into 1-inch chunks', 'boil potatoes in salted water until cooked through and not mushy', 'drain cooked potatoes and allow to cool though still quite warm', 'add remaining ingredients and refrigerate 6 hours or overnight is best', 'the salt to season is your personal choice', 'the amount of lemon juice or vinegar and oil will vary according to your potatoes , so season with these accordingly', 'this salad should be more tangy than oily', 'at times , 2-4 tablespoons of mayonnaise is added this too is authentic', 'this depends on the mood of the cook / consumers', 'to make this into another very popular salad', 'batata and zrodia slata , simply add 3 cooked carrots cut into approximately 4mm coins', 'season accordingly', 'you will notice the lack of use of black pepper in this dish', 'i have not to date had a batata or a batata and zrodia slata which contained black pepper']
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['you want good waxy boiling potatoes for this', 'the cooking salt is for seasoning and cooking the potatoes inches the 1 teaspoons of salt listed is for after potatoes are cooked and is only approximate', 'salt to taste', 'peel the potatoes and cut into 1-inch chunks', 'boil potatoes in salted water until cooked through and not mushy', 'drain cooked potatoes and allow to cool though still quite warm', 'add remaining ingredients and refrigerate 6 hours or overnight is best', 'the salt to season is your personal choice', 'the amount of lemon juice or vinegar and oil will vary according to your potatoes , so season with these accordingly', 'this salad should be more tangy than oily', 'at times , 2-4 tablespoons of mayonnaise is added this too is authentic', 'this depends on the mood of the cook / consumers', 'to make this into another very popular salad', 'batata and zrodia slata , simply add 3 cooked carrots cut into approximately 4mm coins', 'season accordingly', 'you will notice the lack of use of black pepper in this dish', 'i have not to date had a batata or a batata and zrodia slata which contained black pepper']
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Recipe Name : beef fillets with moroccan couscous
Description : this recipe works just as well with lamb fillets. the couscous is really tasty and a good dish on its own. can't remember where i got this from.
Ingredients : ['mild curry paste', 'filet of beef', 'onions', 'beef stock', 'couscous', 'tomatoes', 'of fresh mint', 'slivered almonds']
Steps for preparation : ['rub half of the curry paste over the beef fillet', 'cook beef in oiled pan until brown all over , but still a bit pink inside', 'remove beef from pan and set aside', 'add remaining curry paste and onion to pan and cook until onion is soft', 'add stock and bring to boil', 'remove from heat and add couscous', 'let stand for 5 minutes', 'add tomatoes , mint and half of the almonds and fluff gently with a fork', 'slice beef and serve on top of couscous , sprinkling with the remaining almonds']
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['rub half of the curry paste over the beef fillet', 'cook beef in oiled pan until brown all over , but still a bit pink inside', 'remove beef from pan and set aside', 'add remaining curry paste and onion to pan and cook until onion is soft', 'add stock and bring to boil', 'remove from heat and add couscous', 'let stand for 5 minutes', 'add tomatoes , mint and half of the almonds and fluff gently with a fork', 'slice beef and serve on top of couscous , sprinkling with the remaining almonds']
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Recipe Name : beef kabobs with moroccan spices
Description : from the weight watchers complete cookbook & program basics cookbook, this sounds really good.
Ingredients : ['onion', 'lemon, zest of', 'fresh lemon juice', 'olive oil', 'garlic cloves', 'ground cumin', 'fresh thyme', 'of fresh mint', 'paprika', 'ground red pepper', 'boneless beef tenderloin', 'bay leaf', 'red bell pepper', 'mushroom caps', 'fresh flat-leaf parsley']
Steps for preparation : ['to prepare marinade:', 'in food processor or blender , place cubed onion , zest , juice , oil , garlic , cumin , thyme , mint , paprika and ground red pepper', 'pure until blended', 'kabobs:', 'in a gallon-size sealable plastic bag , combine beef cubes , bay leaf and marinade', 'seal bag , squeezing out air', 'turn to coat beef', 'refrigerate 1 hour or overnight , turning bag occasionally', 'allow meat to remain at room temperature 30 minutes before cooking', 'drain marinade into small saucepan and bring to a boil', 'reserve', 'while meat marinates , soak four 10-inch bamboo skewers in water for 1 hour', 'preheat broiler or grill 20 minutes', 'thread vegetables and meat onto skewers , beginning and ending with onion wedges', 'set skewers on rack , keeping rack about 23 inches from heat', 'broil about 3 minutes per side , basting with the marinade when turning', 'heat remaining marinade and bring to a boil', 'boil for 1 minute', 'serve marinade with kabobs', 'each serving provides: 1 1 / 4 vegetables , 3 proteins , 40 optional calories', 'per serving: 243 calories , 23 g protein , 13 g fat , 7 g carbohydrate , 61 mg sodium , 66 mg cholesterol , 1 g dietary fiber', '6 points']
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['to prepare marinade:', 'in food processor or blender , place cubed onion , zest , juice , oil , garlic , cumin , thyme , mint , paprika and ground red pepper', 'pure until blended', 'kabobs:', 'in a gallon-size sealable plastic bag , combine beef cubes , bay leaf and marinade', 'seal bag , squeezing out air', 'turn to coat beef', 'refrigerate 1 hour or overnight , turning bag occasionally', 'allow meat to remain at room temperature 30 minutes before cooking', 'drain marinade into small saucepan and bring to a boil', 'reserve', 'while meat marinates , soak four 10-inch bamboo skewers in water for 1 hour', 'preheat broiler or grill 20 minutes', 'thread vegetables and meat onto skewers , beginning and ending with onion wedges', 'set skewers on rack , keeping rack about 23 inches from heat', 'broil about 3 minutes per side , basting with the marinade when turning', 'heat remaining marinade and bring to a boil', 'boil for 1 minute', 'serve marinade with kabobs', 'each serving provides: 1 1 / 4 vegetables , 3 proteins , 40 optional calories', 'per serving: 243 calories , 23 g protein , 13 g fat , 7 g carbohydrate , 61 mg sodium , 66 mg cholesterol , 1 g dietary fiber', '6 points']
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Recipe Name : bisteeya or moroccan chicken pie
Description : this will break your mouth as they say down south. its just fantastic if you like exotic flavors and good old fashioned chicken pot pie!
Ingredients : ['butter', 'whole chickens', 'onion', 'salt and pepper', 'cinnamon', 'ginger', 'cumin', 'cayenne', 'saffron thread', 'turmeric', 'chicken stock', 'eggs', 'fresh cilantro', 'fresh parsley', 'blanched almond', 'powdered sugar', 'phyllo dough']
Steps for preparation : ['in a large skillet put 2 tablespoons butter , the chicken pieces , onions , 1 teaspoon salt , 1 teaspoon pepper , 2 teaspoons cinnamon , the ginger , cumin , cayenne , saffron , turmeric and chicken stock', 'simmer gently , covered , until the chicken is cooked , 45 minutes', 'remove the chicken from the sauce and let it cool', 'remove all the bones and tear the chicken into 1 inch pieces', 'bring the liquid to a simmer and add the eggs stirring gently until the eggs are cooked and most of the liquid is evaporated , 4 to 5 minutes', 'add the chicken , cilantro , parsley , salt and pepper and mix well', 'preheat oven to 375f', 'toast the almonds in the oven until they are very lightly golden and hot to the touch , about 5 to 7 minutes', 'coarsely chop them in a blender or food processor and mix with 3 tablespoons sugar and 3 / 4 teaspoons cinnamon', 'set aside and reserve the rest of the cinnamon sugar for a garnish', 'melt the remaining 12 tablespoons butter', 'brush a 12 inch pie pan with the butter', 'place one sheet of phyllo dough on the bottom of the pie plate so that it completely covers the bottom of the plate and extends over one side by several inches', 'brush the whole sheet of phyllo lightly and continue with 7 more sheets moving in a pinwheel effect , brushing butter on each sheet', 'spread the chicken mixture on the phyllo and sprinkle with the almond mixture', 'fold the overhanging phyllo up over the chicken and almonds and brush with butter', 'then continue adding 7 more sheets of phyllo to the pie as your did before', 'tuck all the overhanging edges under the pie and brush remaining butter over top of the pie', 'place in 375f oven and bake until golden brown and flaky , about 20 minutes', 'sprinkle the garnishing cinnamon and sugar over top']
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['in a large skillet put 2 tablespoons butter , the chicken pieces , onions , 1 teaspoon salt , 1 teaspoon pepper , 2 teaspoons cinnamon , the ginger , cumin , cayenne , saffron , turmeric and chicken stock', 'simmer gently , covered , until the chicken is cooked , 45 minutes', 'remove the chicken from the sauce and let it cool', 'remove all the bones and tear the chicken into 1 inch pieces', 'bring the liquid to a simmer and add the eggs stirring gently until the eggs are cooked and most of the liquid is evaporated , 4 to 5 minutes', 'add the chicken , cilantro , parsley , salt and pepper and mix well', 'preheat oven to 375f', 'toast the almonds in the oven until they are very lightly golden and hot to the touch , about 5 to 7 minutes', 'coarsely chop them in a blender or food processor and mix with 3 tablespoons sugar and 3 / 4 teaspoons cinnamon', 'set aside and reserve the rest of the cinnamon sugar for a garnish', 'melt the remaining 12 tablespoons butter', 'brush a 12 inch pie pan with the butter', 'place one sheet of phyllo dough on the bottom of the pie plate so that it completely covers the bottom of the plate and extends over one side by several inches', 'brush the whole sheet of phyllo lightly and continue with 7 more sheets moving in a pinwheel effect , brushing butter on each sheet', 'spread the chicken mixture on the phyllo and sprinkle with the almond mixture', 'fold the overhanging phyllo up over the chicken and almonds and brush with butter', 'then continue adding 7 more sheets of phyllo to the pie as your did before', 'tuck all the overhanging edges under the pie and brush remaining butter over top of the pie', 'place in 375f oven and bake until golden brown and flaky , about 20 minutes', 'sprinkle the garnishing cinnamon and sugar over top']
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Recipe Name : byessar moroccan broad bean dip
Description : did you know that for the ancient egyptians, beans were seen as a symbol of reincarnation and that they represented the rebirth of spring each year? i found this fabulous recipe for a moroccan broad bean dip in the first edition - september 2005 - of the new australian magazine 'notebook: ideas for living'. it was part of an article on peas and beans. the 'cooking time' specified below does not include the 20 minutes cooling time in the refrigerator, necessary for allowing the flavours to blend. when i made this, i used frozen broad beans, thawed; they were baby beans so they didn't need peeling; and i used cumin because i haven't yet tracked down any ras el hanout. i also used 4 cloves of garlic - which is what i've included here in the ingredients; the original recipe had 1 clove of garlic.
Ingredients : ['broad bean', 'lemon rind', 'garlic cloves', 'ras el hanout spice mix', 'olive oil', 'lemon, juice of', 'coriander']
Steps for preparation : ['split the broad bean pods along the seams , remove the beans and discard the pods', 'cook the beans in boiling salted water for 4-5 minutes or until just tender', 'drain', 'refresh in iced water', 'then drain again', 'peel and discard the skins from the larger beans', 'process the broad beans , preserved lemon , garlic , ras el hanout , oil and lemon juice for 1 minute', 'season to taste with salt and pepper , and cover and refrigerate for 20 minutes to allow the flavours to combine', 'when ready to serve , stir in the coarsely cut coriander leaves , and serve as part of a mezze plate with moroccan-style flat bread , black olives and lebanese cucumber', "it's available from middle eastern food stores , delicatessens or , for australian members of zaar , from herbie's spices 9555 6035 , www", 'herbies', 'com', 'au', 'if you are unable to obtain ras el hanout , you can use ground cumin instead']
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['split the broad bean pods along the seams , remove the beans and discard the pods', 'cook the beans in boiling salted water for 4-5 minutes or until just tender', 'drain', 'refresh in iced water', 'then drain again', 'peel and discard the skins from the larger beans', 'process the broad beans , preserved lemon , garlic , ras el hanout , oil and lemon juice for 1 minute', 'season to taste with salt and pepper , and cover and refrigerate for 20 minutes to allow the flavours to combine', 'when ready to serve , stir in the coarsely cut coriander leaves , and serve as part of a mezze plate with moroccan-style flat bread , black olives and lebanese cucumber', "it's available from middle eastern food stores , delicatessens or , for australian members of zaar , from herbie's spices 9555 6035 , www", 'herbies', 'com', 'au', 'if you are unable to obtain ras el hanout , you can use ground cumin instead']
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Recipe Name : carrot and raisin salad moroccan style
Description : a little different combination of flavors makes this so good. we like it any time, but is especially good in the winter, when other fresh vegetables are not as good or quite expensive!
Ingredients : ['baby carrots', 'lemon juice', 'sugar', 'paprika', 'ground cumin', 'cinnamon', 'salt', 'cayenne pepper', 'olive oil', 'fresh parsley leaves', 'raisins', 'lettuce']
Steps for preparation : ['slice carrots into about three pieces', 'cook carrots in boiling water until crisp-tender , about five minutes', 'drain , rinse with cold water and drain again', 'while carrots cool , in medium bowl , combine lemon juice , sugar , paprika , cumin , cinnamon , salt and cayenne pepper', 'stir to dissolve sugar and salt', 'stir in olive oil , parsley and raisins', 'add carrots and toss to combine', 'cover and chill for at least one hour to blend flavors , stirring occasionally', 'serve on a leaf of lettuce , if desired']
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['slice carrots into about three pieces', 'cook carrots in boiling water until crisp-tender , about five minutes', 'drain , rinse with cold water and drain again', 'while carrots cool , in medium bowl , combine lemon juice , sugar , paprika , cumin , cinnamon , salt and cayenne pepper', 'stir to dissolve sugar and salt', 'stir in olive oil , parsley and raisins', 'add carrots and toss to combine', 'cover and chill for at least one hour to blend flavors , stirring occasionally', 'serve on a leaf of lettuce , if desired']
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Recipe Name : carrot salad with moroccan dressing
Description : this recipe has been submitted for play in zwt9 – morocco. this recipe is from cookbook: more heartsmart cooking with bonnie stern. this lovely salad has a big punch of flavor. you will be left smiling.
toasting the sesame seeds really enhances the flavor.
Ingredients : ['carrots', 'orange juice', 'lemon juice', 'honey', 'paprika', 'cumin', 'cinnamon', 'of fresh mint', 'fresh cilantro', 'fresh parsley', 'sesame oil', 'sesame seeds', 'fine sea salt', 'fresh ground black pepper']
Steps for preparation : ['cut carrots diagonally into 1 / 2 " pieces', 'place carrots in rapidly boiling water and cook for 4 minutes , drain , rinse with cold water and pat dry', 'in a large bowl , add the orange & lemon juices , honey , parpika , cumin and cinnamon', 'next add in the carrots and toss , sprinkle with the mint , cilantro , parsley , sesame oil and sesame seeds', 'season with salt and pepper and serve', 'place sesame seeds in a dry skillet and shake over medium high heat until lightly toasted', 'they cook quickly becareful not to burn them']
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['cut carrots diagonally into 1 / 2 " pieces', 'place carrots in rapidly boiling water and cook for 4 minutes , drain , rinse with cold water and pat dry', 'in a large bowl , add the orange & lemon juices , honey , parpika , cumin and cinnamon', 'next add in the carrots and toss , sprinkle with the mint , cilantro , parsley , sesame oil and sesame seeds', 'season with salt and pepper and serve', 'place sesame seeds in a dry skillet and shake over medium high heat until lightly toasted', 'they cook quickly becareful not to burn them']
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Recipe Name : carrot soup moroccan style
Description : from thegutsygourmet.net
Ingredients : ['stock', 'onion', 'ground caraway', 'cumin seed', 'garlic clove', 'lemon juice', 'lime juice', 'carrot']
Steps for preparation : ['boil all ingredients until tender , about 20 minutes', 'cool and drain , reserving the liquid', 'puree the vegetables until completely smooth', 'add the reserved liquid and chill', 'at serving time , garnish with minced coriander or parsley']
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['boil all ingredients until tender , about 20 minutes', 'cool and drain , reserving the liquid', 'puree the vegetables until completely smooth', 'add the reserved liquid and chill', 'at serving time , garnish with minced coriander or parsley']
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Recipe Name : chermoula moroccan fish marinade
Description : from http://www.thegutsygourmet.net/
Ingredients : ['fresh cilantro', 'garlic', 'vinegar', 'lemons, juice of', 'paprika', 'ground cumin', 'crushed red pepper flakes', 'olive oil', 'salt', 'cayenne pepper']
Steps for preparation : ['in food processor or blender combine cilantro , garlic , vinegar , lemon juice , paprika , cumin , crushed red pepper , olive oil , salt , and cayenne to a fine paste', 'adjust the consistency by adding more olive oil', 'the marinade should be fairly thick']
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['in food processor or blender combine cilantro , garlic , vinegar , lemon juice , paprika , cumin , crushed red pepper , olive oil , salt , and cayenne to a fine paste', 'adjust the consistency by adding more olive oil', 'the marinade should be fairly thick']
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Recipe Name : chermoula moroccan marinade
Description : chermoula is a highly flavoured moroccan marinade, that is the life saver of boring fish. there are hundreds of chermoula recipes, all different: every moroccan cook book you pick up will contain at least three versions. it is worth trying several and ending up with a hybrid of your own. this is my favourite version. chermoula marinated fish can be grilled, barbequed, baked or pan fried, which ever suits the fish of your choice. pan fried salmon steaks are good, cod fillets cut into chunks and marinated are great barbequed. makes enough marinade for fish for 4.
Ingredients : ['garlic cloves', 'ground cumin', 'saffron thread', 'olive oil', 'lemon, juice of', 'red chili pepper', 'salt', 'fresh cilantro']
Steps for preparation : ['place the garlic , cumin , saffron , olive oil , lemon juice , chili and salt in a mortar and pound with a pestle', 'or alternatively put all the above in a food processor and whiz until finely chopped , i have little baby processor which makes this a doddle', 'add the fresh cilantro and mix in or give an additional quick whiz to combine', 'spread the mixture over the fish of your choice and leave to marinade for at least 15 minutes']
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['place the garlic , cumin , saffron , olive oil , lemon juice , chili and salt in a mortar and pound with a pestle', 'or alternatively put all the above in a food processor and whiz until finely chopped , i have little baby processor which makes this a doddle', 'add the fresh cilantro and mix in or give an additional quick whiz to combine', 'spread the mixture over the fish of your choice and leave to marinade for at least 15 minutes']
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Recipe Name : chermoula moroccan pesto
Description : eat like you would a italian pesto on anything you like.
Ingredients : ['cilantro', 'fresh mint leaves', 'ginger', 'ground cinnamon', 'hot paprika', 'fresh ground black pepper', 'sea salt', 'cumin', 'cayenne pepper', 'ground thyme', 'saffron thread', 'olive oil']
Steps for preparation : ['combine in blender or food processor until smooth paste forms']
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['combine in blender or food processor until smooth paste forms']
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Recipe Name : chicken cacciatore with a moroccan twist
Description : i threw this recipe together and was so happy with it that i wanted to share! i used a package of a whole chicken that was sectioned into its parts. the flavors come together very well if you keep the skin on the chicken, but you could definitely prepare this with 4 six ounce boneless-skinless chicken breasts.
Ingredients : ['olive oil', 'bell pepper', 'onion', 'celery', 'garlic cloves', 'mushroom', 'diced tomatoes', 'ground cumin', 'ginger', 'ground coriander', 'paprika', 'salt', 'fresh ground black pepper', 'lemon juice', 'chicken thighs', 'chicken drumsticks', 'chicken breasts']
Steps for preparation : ['heat olive oil in a large saucepan over medium heat', 'add pepper , onion , celery , and garlic', 'saute , stirring occasionally , for 5-10 minutes , or until vegetables soften', 'add mushrooms', 'cook 1 minute', 'add tomatoes , spices , and lemon juice', 'simmer for 15 minutes , stirring occasionally', 'add chicken', 'cover and cook for 45 minutes over low heat , or until chicken is no longer pink']
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['heat olive oil in a large saucepan over medium heat', 'add pepper , onion , celery , and garlic', 'saute , stirring occasionally , for 5-10 minutes , or until vegetables soften', 'add mushrooms', 'cook 1 minute', 'add tomatoes , spices , and lemon juice', 'simmer for 15 minutes , stirring occasionally', 'add chicken', 'cover and cook for 45 minutes over low heat , or until chicken is no longer pink']
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Recipe Name : chicken or turkey meatballs moroccan style
Description : my husband's mom would make this for me while i was in morocco. after the first time i tried to figure out what she put in it to make them so good. mine were ok but not wonderful like hers. so the next time i was there i paid close attention when she made them.
Ingredients : ['ground chicken', 'fresh parsley', 'onion', 'paprika', 'cumin', 'ground black pepper', 'salt', 'oil', 'flour']
Steps for preparation : ['mix parsley , onion , & spices with the ground chicken', 'make sure it is well blended so that the spices are evenly distributed throughout the mixture', 'make 1 inch balls flattened to about 1 / 2 inch thickness', 'optional: dip the balls into the flour until coated', 'pour enough oil to just cover the bottom of the frying pan , heat on medium heat', 'place the balls into the heated oil', 'turn frequently so they do not burn on the sides', 'cook until they are done all the way through', 'optional: to eat moroccan style , use pieces of a thick bread to break off chunks of meatball', 'pop into mouth & enjoy']
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['mix parsley , onion , & spices with the ground chicken', 'make sure it is well blended so that the spices are evenly distributed throughout the mixture', 'make 1 inch balls flattened to about 1 / 2 inch thickness', 'optional: dip the balls into the flour until coated', 'pour enough oil to just cover the bottom of the frying pan , heat on medium heat', 'place the balls into the heated oil', 'turn frequently so they do not burn on the sides', 'cook until they are done all the way through', 'optional: to eat moroccan style , use pieces of a thick bread to break off chunks of meatball', 'pop into mouth & enjoy']
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Recipe Name : chicken with dates and moroccan spices
Description : medjool dates work well in this braise, which should be served with enough couscous to soak up the delicious juices.
Ingredients : ['chicken breast halves', 'all-purpose flour', 'olive oil', 'shallots', 'cinnamon sticks', 'ground ginger', 'ground cumin', 'turmeric', 'cayenne pepper', 'low sodium chicken broth', 'fresh lemon juice', 'dates', 'almonds', 'fresh cilantro']
Steps for preparation : ['sprinkle chicken pieces with salt , pepper , and flour', 'heat olive oil in heavy large pot over medium-high heat', 'add half of chicken pieces to pot and cook until browned on all sides , turning occasionally , about 10 minutes', 'transfer chicken to baking sheet or platter', 'repeat with remaining chicken', 'pour off all but 2 tablespoons fat from pot and discard', 'reduce heat to medium', 'add shallots to pot', 'saute until golden , about 6 minutes', 'add cinnamon sticks , ginger , cumin , turmeric , and cayenne', 'stir until fragrant , about 1 minute', 'increase heat to high', 'add broth and 3 tablespoons lemon juice', 'bring to boil', 'reduce heat to low , cover , and simmer until shallots begin to soften , about 18 minutes', 'place chicken pieces atop shallots in pot', 'bring to boil over medium heat', 'reduce heat to medium-low , cover , and simmer until juices run clear when thickest part of drumstick is pierced with knife , about 25 minutes', 'transfer chicken and shallots to platter', 'tent with foil', 'boil juices in pot until slightly thickened', 'stir in dates and remaining 2 tablespoons lemon juice', 'reduce heat and simmer gently until dates are heated through , about 2 minutes', 'pour sauce and dates over chicken', 'sprinkle with almonds and cilantro , serve']
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['sprinkle chicken pieces with salt , pepper , and flour', 'heat olive oil in heavy large pot over medium-high heat', 'add half of chicken pieces to pot and cook until browned on all sides , turning occasionally , about 10 minutes', 'transfer chicken to baking sheet or platter', 'repeat with remaining chicken', 'pour off all but 2 tablespoons fat from pot and discard', 'reduce heat to medium', 'add shallots to pot', 'saute until golden , about 6 minutes', 'add cinnamon sticks , ginger , cumin , turmeric , and cayenne', 'stir until fragrant , about 1 minute', 'increase heat to high', 'add broth and 3 tablespoons lemon juice', 'bring to boil', 'reduce heat to low , cover , and simmer until shallots begin to soften , about 18 minutes', 'place chicken pieces atop shallots in pot', 'bring to boil over medium heat', 'reduce heat to medium-low , cover , and simmer until juices run clear when thickest part of drumstick is pierced with knife , about 25 minutes', 'transfer chicken and shallots to platter', 'tent with foil', 'boil juices in pot until slightly thickened', 'stir in dates and remaining 2 tablespoons lemon juice', 'reduce heat and simmer gently until dates are heated through , about 2 minutes', 'pour sauce and dates over chicken', 'sprinkle with almonds and cilantro , serve']
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Recipe Name : chilled moroccan tomato soup
Description : needs to refrigerate 4 hours before serving. adapted from moosewood.
Ingredients : ['tomatoes', 'celery', 'scallion', 'tomato juice', 'orange juice', 'olive oil', 'garlic', 'ground cumin', 'paprika', 'ground cinnamon', 'fresh lemon juice', 'hot pepper sauce', 'salt']
Steps for preparation : ['in a large plastic refrigerator container , mix together the first 5 ingredients', 'stir to mix', 'using a small skillet , over low heat , warm the olive oil', 'saute the garlic , cumin , paprika , and cinnamon , stirring constantly , for 1 minute', 'be careful not to scorch', 'add the spice mixture to the soup', 'add lemon juice , hot sauce , and salt to taste', 'refrigerate for 4 hours before serving']
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['in a large plastic refrigerator container , mix together the first 5 ingredients', 'stir to mix', 'using a small skillet , over low heat , warm the olive oil', 'saute the garlic , cumin , paprika , and cinnamon , stirring constantly , for 1 minute', 'be careful not to scorch', 'add the spice mixture to the soup', 'add lemon juice , hot sauce , and salt to taste', 'refrigerate for 4 hours before serving']
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Recipe Name : cinnamon spiced moroccan chicken
Description : cinnamon, cumin and ginger add authentic moroccan flavor to boneless chicken thighs in this entree that's ready in less than 30 minutes.
Ingredients : ['flour', 'cinnamon', 'cumin', 'ginger', 'ground red pepper', 'sea salt', 'boneless skinless chicken thighs', 'olive oil', 'chicken broth', 'dates', 'toasted sliced almonds']
Steps for preparation : ['mix 1 tablespoon of the flour , cinnamon , cumin , ginger , ground red pepper and sea salt in shallow dish', 'coat both sides of chicken with spice mixture', 'heat oil in large skillet on medium heat', 'add chicken and cook 3 minutes per side or until golden brown', 'mix remaining 1 tablespoon flour and broth', 'add to skillet', 'bring to boil', 'stir in dates and almonds', 'reduce heat to low', 'simmer , covered , 7 minutes , or until chicken is cooked through', 'serve over couscous or rice']
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['mix 1 tablespoon of the flour , cinnamon , cumin , ginger , ground red pepper and sea salt in shallow dish', 'coat both sides of chicken with spice mixture', 'heat oil in large skillet on medium heat', 'add chicken and cook 3 minutes per side or until golden brown', 'mix remaining 1 tablespoon flour and broth', 'add to skillet', 'bring to boil', 'stir in dates and almonds', 'reduce heat to low', 'simmer , covered , 7 minutes , or until chicken is cooked through', 'serve over couscous or rice']
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Recipe Name : classic moroccan charmoula for fish
Description : moroccan charmoula sauce is a delightful lemony, garlicky, herby marinade and topping made a little exotic with the addition of cumin and cilantro. it's perfect with baked or grilled fish, but it perks up plain old chicken and can be tossed with couscous or rice, too. be sure to use a good extra-virgin olive oil!
Ingredients : ['paprika', 'dried red chilies', 'ground cumin', 'garlic', 'lemon juice', 'dried parsley', 'cilantro', 'olive oil', 'salt and black pepper']
Steps for preparation : ['whisk ingredients together and marinate white fish fillets for 30 minutes to an hour', 'bake or grill fish', 'more sauce can be served with the fish', 'charmoula can also be used to marinate chicken with good results !']
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['whisk ingredients together and marinate white fish fillets for 30 minutes to an hour', 'bake or grill fish', 'more sauce can be served with the fish', 'charmoula can also be used to marinate chicken with good results !']
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Recipe Name : classic moroccan mint tea
Description : this classic tea recipe is made by steeping green tea with spearmint leaves. in morocco it is often served more than once a day. although moroccan tea pots are many sizes, small pots contain about a half liter or six glasses of tea. a large pot would hold about a liter or about 12 glasses of tea. this tea is served hot but in glasses rather than in cups as most americans would tend to drink it. the moroccan glasses are a work of art on their own, they are so lovely. the following measures are for a small pot of tea. prep time is to boil the water. cook time is for steeping. the original version of this recipe was found at 'about.com'. if you can't get fresh spearmint leaves you can substitute 1/4 to 1/2 teaspoon of spearmint extract. posted for zwt 2010.
Ingredients : ['green tea leaves', 'spearmint', 'boiling water', 'sugar']
Steps for preparation : ['boil a liter of water', 'rinse a small tea pot with about 1 / 4 cup of the hot water , then pour out the water', 'add the tea leaves and then add another 1 / 4 cup boiling water', 'swirl the pot to wash and rinse the leaves , and carefully pour out the water again', 'add the mint leaves and the sugar , and fill the pot with 1 / 2 liter the boiling water', 'let the tea to steep for five minutes', 'gently stir the tea', 'pour into small tea glasses and serve']
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['boil a liter of water', 'rinse a small tea pot with about 1 / 4 cup of the hot water , then pour out the water', 'add the tea leaves and then add another 1 / 4 cup boiling water', 'swirl the pot to wash and rinse the leaves , and carefully pour out the water again', 'add the mint leaves and the sugar , and fill the pot with 1 / 2 liter the boiling water', 'let the tea to steep for five minutes', 'gently stir the tea', 'pour into small tea glasses and serve']
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Recipe Name : clean eating ras el hanout moroccan spice mix
Description : entered for safe-keeping. from clean eating, may/june 2009. this will keep for up to a year.
Ingredients : ['ground cinnamon', 'ground ginger', 'turmeric', 'ground black pepper', 'allspice', 'ground cumin', 'ground coriander']
Steps for preparation : ['mix all ingredients in small bowl until well blended', 'seal in an airtight container and store in a dark dry spot in the pantry', 'it will keep for up to a year']
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['mix all ingredients in small bowl until well blended', 'seal in an airtight container and store in a dark dry spot in the pantry', 'it will keep for up to a year']
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Recipe Name : couscous with moroccan spices
Description : a nicely flavored couscous from the new vegetarian epicure. posted for zwt iii, north africa and the middle east.
Ingredients : ['olive oil', 'onion', 'garlic cloves', 'cumin seed', 'turmeric', 'cinnamon', 'ground coriander', 'cayenne', 'paprika', 'vegetable broth', 'tomatoes', 'dried currant', 'lemon juice', 'water', 'butter', 'salt', 'couscous']
Steps for preparation : ['heat olive oil in a non stick pan and cook the chopped onion and garlic in it till the onion is soft and translucent', 'stir in the cumin , turmeric , cinnamon , coriander , cayenne and paprika', 'continue stirring over medium heat for 2-3 minutes , then add vegetable broth , tomato puree and currants', 'simmer the sauce for 10 minutes', 'remove the sauce from heat and stir in fresh lemon juice to your taste', 'if not using immediately and planning to reheat before serving , wait to add citrus juice at the last minute', 'to cook the couscous , heat the broth , water , butter and salt together in a medium skillet till the liquid boils', 'reduce to a simmer , add the couscous , cover the skillet tightly and leave on the lowest heat for 5 minutes', 'remove the pan from the heat an leave it covered for another couple of minutes before fluffing with a fork']
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['heat olive oil in a non stick pan and cook the chopped onion and garlic in it till the onion is soft and translucent', 'stir in the cumin , turmeric , cinnamon , coriander , cayenne and paprika', 'continue stirring over medium heat for 2-3 minutes , then add vegetable broth , tomato puree and currants', 'simmer the sauce for 10 minutes', 'remove the sauce from heat and stir in fresh lemon juice to your taste', 'if not using immediately and planning to reheat before serving , wait to add citrus juice at the last minute', 'to cook the couscous , heat the broth , water , butter and salt together in a medium skillet till the liquid boils', 'reduce to a simmer , add the couscous , cover the skillet tightly and leave on the lowest heat for 5 minutes', 'remove the pan from the heat an leave it covered for another couple of minutes before fluffing with a fork']
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