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Recipe Name : moroccan inspired barbecue sauce
Description : try this marinade on lamb, chicken, tofu, turkey, etc. from sunset magazine.
Ingredients : ['honey', 'fresh cilantro', 'fresh lemon juice', 'rice vinegar', 'ketchup', 'soy sauce', 'garlic clove', 'star anise', 'cinnamon stick', 'black peppercorns', 'ground ginger', 'ground cardamom', 'whole cloves', 'red pepper flakes', 'salt']
Steps for preparation : ['combine all the ingredients in a medium sized saucepan', 'bring to a simmer over medium-high heat , cook and stir constantly until the sauce is reduced to about 1 1 / 4 cups', 'this should take approximately 15 mintues', 'pour mixture through a fine sieve to strain', 'best made several hours in advance of using', 'freezes well']
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['combine all the ingredients in a medium sized saucepan', 'bring to a simmer over medium-high heat , cook and stir constantly until the sauce is reduced to about 1 1 / 4 cups', 'this should take approximately 15 mintues', 'pour mixture through a fine sieve to strain', 'best made several hours in advance of using', 'freezes well']
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Recipe Name : moroccan inspired country style rib ragu with couscous cakes
Description : for this pork and beans dish, i’m inspired by the berber classic from north africa, named for the earthenware pot traditionally used for simmering lamb or chicken stew. tagine also refers to the stew itself. here moroccan spicing brings out the best in boneless blade chops, which are from the loin nearest the shoulder. these thick chops are well marbled, full-flavored, and often called “boneless pork loin country-style ribs".
recipe courtesy of grand champion of the popular cooking competition, “chopped” and recent winner of “iron chef america” — chef madison cowan on behalf of the national pork board
Ingredients : ['boneless pork chops', 'olive oil', 'sweet paprika', 'ground coriander', 'ground turmeric', 'sea salt', 'black pepper', 'ground ginger', 'ground cumin', 'leeks', 'carrots', 'cinnamon stick', 'fresh thyme', 'crushed red pepper flakes', 'bay leaves', 'garlic cloves', 'chopped tomatoes', 'chicken broth', 'tomato paste', 'chickpeas', 'cilantro', 'of fresh mint', 'couscous', 'almonds', 'dried currant', 'chives', 'lemon, zest of', 'egg yolks']
Steps for preparation : ['marinating time: 3 hours', 'for the pork chops: put pork cubes in a large bowl and toss with oil', 'mix paprika , coriander , turmeric , salt , pepper , ginger , and cumin , sprinkle half of the spice mixture over pork and toss well', 'cover and refrigerate for at least 1 and up to 3 hours', 'reserve remaining spice mixture', 'to make the tagine: heat oil in a large nonstick skillet over medium-high heat', 'in batches , add pork and cook , turning occasionally , until browned on all sides , about 4 minutes', 'transfer pork to a plate', 'add more oil to the skillet if needed', 'add leeks , carrots , cinnamon , thyme , chili flakes and bay leaves to the skillet and saut together about 4 minutes , adding more by the tablespoon , if needed', 'stir in the garlic and cook until fragrant , about 1 minute', 'stir in remaining spices and cook for 15 seconds', 'stir in tomatoes with their juices , broth , and tomato paste and bring to boil , stirring occasionally', 'transfer to a large sauce pan', 'return to a simmer and cook , stirring occasionally , until juices thicken and vegetables are just tender , about 20 minutes', 'stir in chickpeas', 'bury the pork in the sauce and cover', 'simmer until the pork is just tender , about 10 minutes', 'meanwhile , make the couscous cakes: bring the stock to a boil in a medium saucepan over high heat', 'add the couscous , almonds , currants , chives , lemon zest , salt , and pepper and stir well', 'remove from heat and cover tightly for 10 minutes', 'transfer to a medium bowl', 'fluff couscous with a fork', 'stir in yolks', 'press couscous mixture into six 3-inch-wide cakes', 'transfer to a plate and let stand 5 minutes', 'heat olive oil in a nonstick skillet over medium-high heat', 'fry cakes , turning once , until golden , about 3 minutes per side', 'transfer to paper towels to drain', 'remove bay leaves and thyme sprigs and transfer tagine to a serving dish', 'sprinkle cilantro and mint on top and serve hot , with couscous cakes']
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['marinating time: 3 hours', 'for the pork chops: put pork cubes in a large bowl and toss with oil', 'mix paprika , coriander , turmeric , salt , pepper , ginger , and cumin , sprinkle half of the spice mixture over pork and toss well', 'cover and refrigerate for at least 1 and up to 3 hours', 'reserve remaining spice mixture', 'to make the tagine: heat oil in a large nonstick skillet over medium-high heat', 'in batches , add pork and cook , turning occasionally , until browned on all sides , about 4 minutes', 'transfer pork to a plate', 'add more oil to the skillet if needed', 'add leeks , carrots , cinnamon , thyme , chili flakes and bay leaves to the skillet and saut together about 4 minutes , adding more by the tablespoon , if needed', 'stir in the garlic and cook until fragrant , about 1 minute', 'stir in remaining spices and cook for 15 seconds', 'stir in tomatoes with their juices , broth , and tomato paste and bring to boil , stirring occasionally', 'transfer to a large sauce pan', 'return to a simmer and cook , stirring occasionally , until juices thicken and vegetables are just tender , about 20 minutes', 'stir in chickpeas', 'bury the pork in the sauce and cover', 'simmer until the pork is just tender , about 10 minutes', 'meanwhile , make the couscous cakes: bring the stock to a boil in a medium saucepan over high heat', 'add the couscous , almonds , currants , chives , lemon zest , salt , and pepper and stir well', 'remove from heat and cover tightly for 10 minutes', 'transfer to a medium bowl', 'fluff couscous with a fork', 'stir in yolks', 'press couscous mixture into six 3-inch-wide cakes', 'transfer to a plate and let stand 5 minutes', 'heat olive oil in a nonstick skillet over medium-high heat', 'fry cakes , turning once , until golden , about 3 minutes per side', 'transfer to paper towels to drain', 'remove bay leaves and thyme sprigs and transfer tagine to a serving dish', 'sprinkle cilantro and mint on top and serve hot , with couscous cakes']
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Recipe Name : moroccan inspired flank steak
Description : cook time does not include marinating time.
Ingredients : ['flank steaks', 'onion', 'olive oil', 'lemon juice', 'minced ginger', 'soy sauce', 'flat leaf parsley', 'garlic cloves', 'cumin', 'chili powder', 'sherry wine', 'dried oregano', 'turmeric', 'ground black pepper', 'nutmeg']
Steps for preparation : ['place flank steak in a shallow baking dish', 'combine remaining ingredients and pour over meat', 'turn steak a few times to coat well', 'cover and place into refrigerator for 6-12 hours', 'preheat grill from medium heat', 'remove steak from dish and place onto grill', 'cook for 8-10 minutes per side', 'when meat reaches desired doneness , remove and allow to sit for 5-7 minutes before slicing']
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['place flank steak in a shallow baking dish', 'combine remaining ingredients and pour over meat', 'turn steak a few times to coat well', 'cover and place into refrigerator for 6-12 hours', 'preheat grill from medium heat', 'remove steak from dish and place onto grill', 'cook for 8-10 minutes per side', 'when meat reaches desired doneness , remove and allow to sit for 5-7 minutes before slicing']
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Recipe Name : moroccan inspired shrimp on the barbie
Description : this dish is inspired by the sweet and savory combination of moroccan-style seasoning. preparation time does not include marination time.
Ingredients : ['dry white wine', 'lemon juice', 'olive oil', 'garlic clove', 'chili powder', 'red pepper flakes', 'cumin', 'tomato paste', 'ginger', 'cilantro', 'shrimp']
Steps for preparation : ['soak four bamboo skewers for 30 minutes in water', 'this prevents the skewers from burning when placed on the grill', 'in a rectangular dish , combine first 10 ingredients', 'place shrimp on 9-inch bamboo skewers by piercing each shrimp through head first and then through tail', 'lay skewers in the dish containing the marinade , turning to coat both sides', 'marinate for 30 minutes at room temperature , turning skewers over mid-way', 'you may also marinate refrigerated for 1 - 2 hours', 'preheat grill to medium-high heat', 'when grill is searing hot , grill skewers for 3 - 4 minutes on each side or until desired doneness', 'serve shrimp attached to skewers or removed per your preference']
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['soak four bamboo skewers for 30 minutes in water', 'this prevents the skewers from burning when placed on the grill', 'in a rectangular dish , combine first 10 ingredients', 'place shrimp on 9-inch bamboo skewers by piercing each shrimp through head first and then through tail', 'lay skewers in the dish containing the marinade , turning to coat both sides', 'marinate for 30 minutes at room temperature , turning skewers over mid-way', 'you may also marinate refrigerated for 1 - 2 hours', 'preheat grill to medium-high heat', 'when grill is searing hot , grill skewers for 3 - 4 minutes on each side or until desired doneness', 'serve shrimp attached to skewers or removed per your preference']
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Recipe Name : moroccan rubbed grilled steak and sweet potatoes
Description : i've not yet tried this recipe, but it sounds great for the grill this summer. a moroccan-inspired spice rub coats the steaks and is tossed with the sweet potatoes as well. the foil-packet cooking method for the sweet potatoes yields excellent results (and fewer dishes). from eatingwell magazine april/may 2006, and "eatingwell serves two". dietary exchanges: 1 starch, 3 medium-fat meats, 1 fat (1 carbohydrate serving). posted for zwt6.
Ingredients : ['ground allspice', 'ground cumin', 'ground ginger', 'kosher salt', 'ground cinnamon', 'ground coriander', 'cayenne pepper', 'steak', 'sweet potatoes', 'red onion', 'canola oil', 'orange zest']
Steps for preparation : ['preheat grill to high', 'combine allspice , cumin , ginger , salt , cinnamon , coriander and cayenne in a small bowl', 'sprinkle steaks with 4 1 / 2 teaspoons of the spice mixture', 'toss sweet potatoes and onion with canola oil , orange zest and the remaining spice mixture', 'to make a packet , lay 2 24-inch sheets of foil on top of each other', 'generously coat the top piece with cooking spray', 'spread half of the sweet potato mixture in the center of the foil in a thin layer', 'bring the short ends of foil together , fold over and pinch to seal', 'pinch the seams together along the sides to seal the packet', 'repeat with two more sheets of foil and the remaining sweet potato mixture', "place the packets on the hottest part of the grill and cook , switching the packets' positions on the grill halfway through cooking , 5 minutes per side", 'place the steaks in the front or back and cook , turning once , about 3 to 4 minutes per side for medium-rare', 'transfer the steaks to plates and let rest while the packets finish cooking', 'open the packets and serve alongside the steaks', 'make it a meal: sauted greens , such as arugula , kale or spinach , and a glass of zinfandel round out the meal']
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['preheat grill to high', 'combine allspice , cumin , ginger , salt , cinnamon , coriander and cayenne in a small bowl', 'sprinkle steaks with 4 1 / 2 teaspoons of the spice mixture', 'toss sweet potatoes and onion with canola oil , orange zest and the remaining spice mixture', 'to make a packet , lay 2 24-inch sheets of foil on top of each other', 'generously coat the top piece with cooking spray', 'spread half of the sweet potato mixture in the center of the foil in a thin layer', 'bring the short ends of foil together , fold over and pinch to seal', 'pinch the seams together along the sides to seal the packet', 'repeat with two more sheets of foil and the remaining sweet potato mixture', "place the packets on the hottest part of the grill and cook , switching the packets' positions on the grill halfway through cooking , 5 minutes per side", 'place the steaks in the front or back and cook , turning once , about 3 to 4 minutes per side for medium-rare', 'transfer the steaks to plates and let rest while the packets finish cooking', 'open the packets and serve alongside the steaks', 'make it a meal: sauted greens , such as arugula , kale or spinach , and a glass of zinfandel round out the meal']
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Recipe Name : moroccan seasoned chops with fruited couscous
Description : a different and flavorful way to make pork. also good with deboned, skinless chicken breasts. i got this from a diabetic cooking magazine but anyone will enjoy it.
Ingredients : ['boneless pork chops', 'ground cumin', 'ground coriander', 'cayenne pepper', 'olive oil', 'couscous', 'raisins', 'dried apricot', 'pine nuts']
Steps for preparation : ['in a small bowl , combine seasonings', 'rub mixture on both sides of pork chops', 'heat oil in a large non-stick skillet over medium-high heat', 'cook chops , turning once about 6-8 minutes or until nicely browned', 'prepare couscous according to directions on package and add the fruit and nuts to the cooking water', 'to serve , place couscous on a platter and top with the pork chops']
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['in a small bowl , combine seasonings', 'rub mixture on both sides of pork chops', 'heat oil in a large non-stick skillet over medium-high heat', 'cook chops , turning once about 6-8 minutes or until nicely browned', 'prepare couscous according to directions on package and add the fruit and nuts to the cooking water', 'to serve , place couscous on a platter and top with the pork chops']
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Recipe Name : moroccan spiced baby carrots
Description : from cooking light may 2013
Ingredients : ['olive oil', 'baby carrots', 'lemon', 'cumin', 'cinnamon', 'kosher salt', 'red pepper', 'cilantro']
Steps for preparation : ['preheat to 450f', 'combine first 3 ingredients in a medium bowl', 'sprinkle with cumin , cinnamon , salt , and pepper , tossing to coat carrots', 'arrange carrot mixture in a single layer on a jelly-roll pan', 'bake at 450 f for 13 minutes , turning once', 'sprinkle with cilantro']
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['preheat to 450f', 'combine first 3 ingredients in a medium bowl', 'sprinkle with cumin , cinnamon , salt , and pepper , tossing to coat carrots', 'arrange carrot mixture in a single layer on a jelly-roll pan', 'bake at 450 f for 13 minutes , turning once', 'sprinkle with cilantro']
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Recipe Name : moroccan spiced bulgur and chickpea salad
Description : from cooking light. "fresh mint gives this dish a pleasant aroma. dried cranberries offer a hint of sweetness. use any other dried fruit you like in their place: try golden raisins, currants, dried cherries, or chopped dried apricots."
Ingredients : ['fresh lime juice', 'extra virgin olive oil', 'salt', 'ground cumin', 'ground coriander', 'fresh ground black pepper', 'boiling water', 'bulgur', 'carrot', 'dried cranberries', 'slivered almonds', 'of fresh mint', 'chickpeas']
Steps for preparation : ['combine first 6 ingredients in a large bowl , stirring with a whisk', 'set aside', 'combine boiling water and bulgur in a large bowl', 'cover and let stand 20 minutes or until liquid is absorbed', 'add bulgur , carrots , and remaining ingredients to juice mixture , and toss well to coat', 'cover and chill']
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['combine first 6 ingredients in a large bowl , stirring with a whisk', 'set aside', 'combine boiling water and bulgur in a large bowl', 'cover and let stand 20 minutes or until liquid is absorbed', 'add bulgur , carrots , and remaining ingredients to juice mixture , and toss well to coat', 'cover and chill']
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Recipe Name : moroccan spiced chicken breasts
Description : the spicy coating caramelizes slightly during cooking, enhancing and mellowing the flavor mix. from eatingwell magazine, may/june 1995.
note: dietary exchanges: 3 lean meat, 2 fat
preparation time does not include marinating time.
Ingredients : ['mixed spice', 'olive oil', 'boneless skinless chicken breast']
Steps for preparation : ['blend moroccan spice mix and oil in a shallow bowl', 'pat chicken dry and dredge in the spice paste , turning to coat completely', 'cover and refrigerate for at least 30 minutes , preferrably 1-2 hours', 'heat oil in a large nonstick skillet over medium-high heat', 'saut the chicken breasts until cooked through and juices are clear , about 4-6 minutes per side', 'serve']
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['blend moroccan spice mix and oil in a shallow bowl', 'pat chicken dry and dredge in the spice paste , turning to coat completely', 'cover and refrigerate for at least 30 minutes , preferrably 1-2 hours', 'heat oil in a large nonstick skillet over medium-high heat', 'saut the chicken breasts until cooked through and juices are clear , about 4-6 minutes per side', 'serve']
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Recipe Name : moroccan spiced chicken paillards
Description : slightly sweet, tangy, and spicy all at once, the easy sauce doubles the flavor of quick-cooking thin-sliced chicken breasts.
gourmet, quick kitchen, february 2006.
Ingredients : ['orange juice', 'honey', 'fresh lemon juice', 'cinnamon sticks', 'hot red pepper flakes', 'unsalted butter', 'ground cumin', 'paprika', 'black pepper', 'olive oil', 'boneless chicken breasts', 'salt']
Steps for preparation : ["cooks'", 'some sliced chicken breasts may not be of an even thickness', 'if necessary , put each paillard between 2 sheets of plastic wrap and pound with flat side of a meat pounder until about 1 / 4 inch thick', 'special equipment:', 'a well-seasoned large ridged grill', 'prepare grill pan and start sauce:', 'heat grill pan over moderate heat until hot', 'meanwhile , simmer all sauce ingredients except butter in a 1-quart saucepan , uncovered , stirring occasionally , 2 minutes', 'set aside while cooking chicken', 'make paillards:', 'cook cumin , paprika , and pepper in oil in a small skillet over moderately low heat , stirring , until fragrant , about 2 minutes', 'transfer to a small bowl , reserving skillet for sauce', 'brush some spiced oil on 1 side of each paillard , then sprinkle with some salt', 'arrange 2 paillards on grill , oiled sides down , and brush tops with some of spiced oil , then sprinkle with some salt', 'grill 2 minutes , then turn over and grill until just cooked through , about 3 minutes more', 'transfer to a platter and cover with foil', 'grill remaining paillards in same manner , transferring to platter', 'finish sauce:', 'pour sauce through a medium-mesh sieve into reserved small skillet , discarding solids', 'add any juices from chicken accumulated on platter to sauce and bring to a boil', 'remove from heat , then add butter and swirl skillet until butter is just incorporated', 'season sauce with salt and spoon over chicken']
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["cooks'", 'some sliced chicken breasts may not be of an even thickness', 'if necessary , put each paillard between 2 sheets of plastic wrap and pound with flat side of a meat pounder until about 1 / 4 inch thick', 'special equipment:', 'a well-seasoned large ridged grill', 'prepare grill pan and start sauce:', 'heat grill pan over moderate heat until hot', 'meanwhile , simmer all sauce ingredients except butter in a 1-quart saucepan , uncovered , stirring occasionally , 2 minutes', 'set aside while cooking chicken', 'make paillards:', 'cook cumin , paprika , and pepper in oil in a small skillet over moderately low heat , stirring , until fragrant , about 2 minutes', 'transfer to a small bowl , reserving skillet for sauce', 'brush some spiced oil on 1 side of each paillard , then sprinkle with some salt', 'arrange 2 paillards on grill , oiled sides down , and brush tops with some of spiced oil , then sprinkle with some salt', 'grill 2 minutes , then turn over and grill until just cooked through , about 3 minutes more', 'transfer to a platter and cover with foil', 'grill remaining paillards in same manner , transferring to platter', 'finish sauce:', 'pour sauce through a medium-mesh sieve into reserved small skillet , discarding solids', 'add any juices from chicken accumulated on platter to sauce and bring to a boil', 'remove from heat , then add butter and swirl skillet until butter is just incorporated', 'season sauce with salt and spoon over chicken']
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Recipe Name : moroccan spiced crab cakes
Description : these succulent crab cakes and the accompanying cilantro dressing are adapted from matthew kenney's mediterranean cooking (chronicle books). the cilantro-orange dressing makes about one cup. the dressing can be refrigerated for up to 4 hours. let return to room temperature before serving.
Ingredients : ['olive oil', 'red bell pepper', 'celery', 'scallions', 'fresh ginger', 'ground cumin', 'turmeric', 'ground cardamom', 'heavy cream', 'lump crabmeat', 'japanese-style bread crumbs', 'parsley', 'chives', 'lemon zest', 'cayenne pepper', 'salt', 'canola oil', 'fresh orange juice', 'cumin seed', 'cilantro leaf', 'fresh lemon juice']
Steps for preparation : ['cilantro-orange dressing', 'in a saucepan , boil the orange juice over moderately high heat until reduced to 2 tablespoons , about 8 minutes', 'let cool , then transfer to a blender', 'meanwhile , in a small dry skillet , toast the cumin seeds over moderate heat , shaking the pan occasionally , until fragrant , about 2 minutes', 'grind the cumin in a mortar or spice grinder', 'add the cumin to the blender along with the cilantro and lemon juice and blend until smooth', 'with the blender on , add the canola oil in a thin , steady stream', 'season with salt and cayenne', 'crab cakes', 'heat the olive oil in a nonstick skillet', 'add the red pepper and celery and cook over moderately high heat , stirring , until the vegetables are just softened , about 2 minutes', 'add the scallions and ginger and cook until the scallions are wilted , 1 to 2 minutes', 'stir in the cumin , turmeric and cardamom and cook until fragrant , about 1 minute', 'add the cream and boil until reduced by half , about 6 minutes', 'transfer to a bowl and let cool slightly', 'add the crabmeat to the cream mixture along with 1 / 4 cup plus 1 tablespoon of the bread crumbs , 1 1 / 2 tablespoons each of the parsley and chives , and the lemon zest', 'season with cayenne and salt and mix gently but thoroughly', 'with moistened hands , shape the crab mixture into 8 cakes , using a scant 1 / 3 cup for each', 'the cakes should be about 3 inches wide and 3 / 4 inch thick', 'spread the remaining bread crumbs on a large plate', 'coat the crab cakes with the bread crumbs and transfer to a baking sheet lined with wax paper', 'heat 2 tablespoons of the canola oil in a medium nonstick skillet', 'add half of the crab cakes and cook until browned and crisp , about 3 minutes per side', 'transfer to a platter', 'repeat with the remaining canola oil and crab cakes', 'arrange the crab cakes on plates , drizzle with the cilantro-orange dressing and garnish with the remaining 1 / 2 tablespoon each of the parsley and chives']
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['cilantro-orange dressing', 'in a saucepan , boil the orange juice over moderately high heat until reduced to 2 tablespoons , about 8 minutes', 'let cool , then transfer to a blender', 'meanwhile , in a small dry skillet , toast the cumin seeds over moderate heat , shaking the pan occasionally , until fragrant , about 2 minutes', 'grind the cumin in a mortar or spice grinder', 'add the cumin to the blender along with the cilantro and lemon juice and blend until smooth', 'with the blender on , add the canola oil in a thin , steady stream', 'season with salt and cayenne', 'crab cakes', 'heat the olive oil in a nonstick skillet', 'add the red pepper and celery and cook over moderately high heat , stirring , until the vegetables are just softened , about 2 minutes', 'add the scallions and ginger and cook until the scallions are wilted , 1 to 2 minutes', 'stir in the cumin , turmeric and cardamom and cook until fragrant , about 1 minute', 'add the cream and boil until reduced by half , about 6 minutes', 'transfer to a bowl and let cool slightly', 'add the crabmeat to the cream mixture along with 1 / 4 cup plus 1 tablespoon of the bread crumbs , 1 1 / 2 tablespoons each of the parsley and chives , and the lemon zest', 'season with cayenne and salt and mix gently but thoroughly', 'with moistened hands , shape the crab mixture into 8 cakes , using a scant 1 / 3 cup for each', 'the cakes should be about 3 inches wide and 3 / 4 inch thick', 'spread the remaining bread crumbs on a large plate', 'coat the crab cakes with the bread crumbs and transfer to a baking sheet lined with wax paper', 'heat 2 tablespoons of the canola oil in a medium nonstick skillet', 'add half of the crab cakes and cook until browned and crisp , about 3 minutes per side', 'transfer to a platter', 'repeat with the remaining canola oil and crab cakes', 'arrange the crab cakes on plates , drizzle with the cilantro-orange dressing and garnish with the remaining 1 / 2 tablespoon each of the parsley and chives']
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Recipe Name : moroccan spiced fava bean stew
Description : this is an untried recipe from robin robertson's vegan planet. i probably won't be trying it until fava beans are in season again but it sounds so good that i thought i'd post it in case anyone else wants to try it with dried, frozen or canned fava beans. the recipe notes that if favas are unavailable, you can substitute butter or lima beans. serve over couscous or rice.
Ingredients : ['mixed dried fruit', 'raisins', 'olive oil', 'yellow sweet onion', 'carrot', 'garlic clove', 'ground cumin', 'ground cinnamon', 'diced tomatoes', 'green beans', 'vegetable stock', 'fava beans', 'frozen green pea', 'salt & freshly ground black pepper', 'fresh cilantro']
Steps for preparation : ['place the dried fruit and raisins in a small heatproof bowl', 'add boiling water to cover and soak for 20 minutes to soften', 'drain and set aside', 'heat the olive oil in a large saucepan over medium heat', 'add the onion and carrot , cover , and cook until softened , about 5 minutes', 'add the garlic , cumin , and cinnamon and cook , stirring , for 30 seconds', 'add the tomatoes , green beans , and stock and bring to a boil', 'reduce the heat to low , cover , and simmer until the vegetables are tender , about 20 minutes', 'add the favas , peas , fruit , salt and pepper to taste', 'simmer , uncovered , until the flavors are blended and the desired consistency is achieved , about 10 minutes', 'sprinkle with cilantro and serve']
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['place the dried fruit and raisins in a small heatproof bowl', 'add boiling water to cover and soak for 20 minutes to soften', 'drain and set aside', 'heat the olive oil in a large saucepan over medium heat', 'add the onion and carrot , cover , and cook until softened , about 5 minutes', 'add the garlic , cumin , and cinnamon and cook , stirring , for 30 seconds', 'add the tomatoes , green beans , and stock and bring to a boil', 'reduce the heat to low , cover , and simmer until the vegetables are tender , about 20 minutes', 'add the favas , peas , fruit , salt and pepper to taste', 'simmer , uncovered , until the flavors are blended and the desired consistency is achieved , about 10 minutes', 'sprinkle with cilantro and serve']
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Recipe Name : moroccan spiced lamb burgers
Description : had these delcious burgers for lunch today. dh and i both thought they tasted like something we could be eating at our favorite middle eastern restaurant. the pita bread, yogurt, and tomato topping was really delicious with the spiced lamb. from williams-sonoma "essentials of grilling."
Ingredients : ['lean lamb', 'yellow onion', 'fresh breadcrumb', 'of fresh mint', 'garlic cloves', 'ground cumin', 'ground coriander', 'salt', 'ground cayenne pepper', 'tomatoes', 'fresh cilantro', 'whole wheat pita bread', 'plain yogurt', 'alfalfa sprout']
Steps for preparation : ['in a bowl , combine the lamb , onion , bread crumbs , mint , garlic , cumin , coriander , 3 / 4 tsp salt , and the cayenne', 'using your hands , mix gently but thoroughly', 'divide the mixture into 4 equal portions and form each into an oval patty about 4 1 / 2 inches long and about 3 / 4 inch thick', 'in a small bowl , stir together the tomato and cilantro and season with salt', 'let the patties and the tomato mixture stand at room temperature for 15 minutes , or cover and refrigerate for up to 2 hours', 'if refrigerated , remove from the refrigerator 15 minutes before grilling', 'prepare a charcoal or gas grill for direct grilling over high heat', 'grill the burgers over the hottest part of a charcoal fire or directly over the heat elements of a gas grill , turning once , until nicely charred and cooked to your liking , 5-6 minutes per side for medium', 'about 1 minute before the burgers are done , place the pita breads along the edges of a charcoal grill where the heat is less intense , or on an area of a gas grill with lower heat , so they can warm', 'to assemble the sandwiches , coat the pockets of the pita breads lightly with some of the yogurt , then slip a lamb burger into each bread', 'add the tomato mixture , sprouts , and the remaining yogurt , or serve these condiments on the side']
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['in a bowl , combine the lamb , onion , bread crumbs , mint , garlic , cumin , coriander , 3 / 4 tsp salt , and the cayenne', 'using your hands , mix gently but thoroughly', 'divide the mixture into 4 equal portions and form each into an oval patty about 4 1 / 2 inches long and about 3 / 4 inch thick', 'in a small bowl , stir together the tomato and cilantro and season with salt', 'let the patties and the tomato mixture stand at room temperature for 15 minutes , or cover and refrigerate for up to 2 hours', 'if refrigerated , remove from the refrigerator 15 minutes before grilling', 'prepare a charcoal or gas grill for direct grilling over high heat', 'grill the burgers over the hottest part of a charcoal fire or directly over the heat elements of a gas grill , turning once , until nicely charred and cooked to your liking , 5-6 minutes per side for medium', 'about 1 minute before the burgers are done , place the pita breads along the edges of a charcoal grill where the heat is less intense , or on an area of a gas grill with lower heat , so they can warm', 'to assemble the sandwiches , coat the pockets of the pita breads lightly with some of the yogurt , then slip a lamb burger into each bread', 'add the tomato mixture , sprouts , and the remaining yogurt , or serve these condiments on the side']
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Recipe Name : moroccan spiced lamb burgers with beet salsa
Description : we love lamb and the flavors are so wonderful. i have made this for company and even my 3 yr old likes them. i subscribe to bon appetite magazine and got the recipe from there.
Ingredients : ['shallot', 'fresh cilantro', 'jalapeno chile', 'garlic clove', 'salt', 'ground black pepper', 'paprika', 'ground cumin', 'ground lamb', 'olive oil', 'fresh lemon juice', 'honey', 'beets', 'orange', 'red onion', 'greek olive', 'bun', 'lettuce', 'mayonnaise']
Steps for preparation : ["i like to make the salsa earlier to let the flavors work together but it isn't needed", 'to make the salsa whisk first 3 ingredients in medium bowl to blend', 'mix in next 4 ingredients', 'season to taste with salt and pepper', 'can cover and refrigerate up to 8 hours', 'for burgers: stir shallot , cilantro , jalapeo , garlic , salt , black pepper , paprika , and cumin in large bowl to blend', 'add lamb and mix gently to combine', 'shape mixture into four 1 / 2-inch-thick patties', 'arrange on small baking sheet', 'grill buns , cut side down , until golden , about 2 minutes', 'transfer to work surface', 'place lettuce and large spoonful of salsa on each bun bottom', 'grill burgers until slightly charred and cooked to desired doneness , about 4 minutes per side for medium-rare', 'place 1 burger on each bun', 'top each with mayonnaise and bun top', 'serve with remaining salsa']
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["i like to make the salsa earlier to let the flavors work together but it isn't needed", 'to make the salsa whisk first 3 ingredients in medium bowl to blend', 'mix in next 4 ingredients', 'season to taste with salt and pepper', 'can cover and refrigerate up to 8 hours', 'for burgers: stir shallot , cilantro , jalapeo , garlic , salt , black pepper , paprika , and cumin in large bowl to blend', 'add lamb and mix gently to combine', 'shape mixture into four 1 / 2-inch-thick patties', 'arrange on small baking sheet', 'grill buns , cut side down , until golden , about 2 minutes', 'transfer to work surface', 'place lettuce and large spoonful of salsa on each bun bottom', 'grill burgers until slightly charred and cooked to desired doneness , about 4 minutes per side for medium-rare', 'place 1 burger on each bun', 'top each with mayonnaise and bun top', 'serve with remaining salsa']
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Recipe Name : moroccan spiced lemon dressing and quinoa apricot spinach salad
Description : this spicy salad with little jewels of dried apricot in the mix would be welcome at lunch or a simple weekday dinner. you can prepare the salad and dressing ahead of time. the dressing is inspired by the flavors of north africa and is good drizzled on mixed green salads as well as grain salads. from from eatingwell magazine, summer 2003, and the eatingwell healthy in a hurry cookbook (2006). posted for zwt 6 - north africa / middle east region.
Ingredients : ['lemon juice', 'nonfat plain yogurt', 'honey', 'ground cumin', 'ground cinnamon', 'ground ginger', 'olive oil', 'salt', 'fresh ground pepper', 'quinoa', 'garlic cloves', 'dried apricot', 'water', 'salad dressing', 'cherry tomatoes', 'red onion', 'baby spinach', 'sliced almonds']
Steps for preparation : ['to prepare the dressing:', 'whisk lemon juice , yogurt , honey , cumin , cinnamon and ginger in a small bowl until blended', 'slowly whisk in oil so that the dressing becomes smooth and emulsified', 'season with salt and pepper', 'to prepare the salad:', 'toast quinoa in a dry skillet over medium heat , stirring often , until it becomes aromatic and begins to crackle , about 5 minutes', 'transfer to a fine sieve and rinse thoroughly', 'heat oil in a medium saucepan over medium heat', 'add garlic and cook , stirring constantly , until golden , about 1 minute', 'add apricots and the quinoa', 'continue cooking , stirring often , until the quinoa has dried out and turned light golden , 3 to 4 minutes', 'add water and salt', 'bring to a boil', 'reduce heat to medium-low and simmer , uncovered , until the quinoa is tender and the liquid is absorbed , 15 to 18 minutes', 'transfer the quinoa to a medium bowl and toss with 1 / 3 cup of the moroccan-spiced lemon dressing', 'let cool for 10 minutes', 'just before serving , add tomatoes and onion to the quinoa', 'toss to coat', 'toss spinach with the remaining 1 / 3 cup dressing in a large bowl', 'divide the spinach among 4 plates', 'mound the quinoa salad on the spinach and sprinkle with almonds', 'serving size = 2 cups spinach with approximately 1 cup quinoa mixture', 'make ahead', 'cover and refrigerate the quinoa and dressing separately for up to 2 days', 'ingredient', 'toasting this grain before simmering enhances its flavor', 'to toast nuts: heat a small dry skillet over medium-low heat', 'add nuts and cook , stirring , until lightly browned and fragrant , 2 to 3 minutes', 'transfer to a bowl to cool']
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['to prepare the dressing:', 'whisk lemon juice , yogurt , honey , cumin , cinnamon and ginger in a small bowl until blended', 'slowly whisk in oil so that the dressing becomes smooth and emulsified', 'season with salt and pepper', 'to prepare the salad:', 'toast quinoa in a dry skillet over medium heat , stirring often , until it becomes aromatic and begins to crackle , about 5 minutes', 'transfer to a fine sieve and rinse thoroughly', 'heat oil in a medium saucepan over medium heat', 'add garlic and cook , stirring constantly , until golden , about 1 minute', 'add apricots and the quinoa', 'continue cooking , stirring often , until the quinoa has dried out and turned light golden , 3 to 4 minutes', 'add water and salt', 'bring to a boil', 'reduce heat to medium-low and simmer , uncovered , until the quinoa is tender and the liquid is absorbed , 15 to 18 minutes', 'transfer the quinoa to a medium bowl and toss with 1 / 3 cup of the moroccan-spiced lemon dressing', 'let cool for 10 minutes', 'just before serving , add tomatoes and onion to the quinoa', 'toss to coat', 'toss spinach with the remaining 1 / 3 cup dressing in a large bowl', 'divide the spinach among 4 plates', 'mound the quinoa salad on the spinach and sprinkle with almonds', 'serving size = 2 cups spinach with approximately 1 cup quinoa mixture', 'make ahead', 'cover and refrigerate the quinoa and dressing separately for up to 2 days', 'ingredient', 'toasting this grain before simmering enhances its flavor', 'to toast nuts: heat a small dry skillet over medium-low heat', 'add nuts and cook , stirring , until lightly browned and fragrant , 2 to 3 minutes', 'transfer to a bowl to cool']
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Recipe Name : moroccan spiced parsnips
Description : this is a simple seasonal dish that takes 5 minutes to throw together and tastes delicious. it's from the cooking show, "fresh with anna olson". dish can be baked in advance and re-heated in the oven to serve.
Ingredients : ['ground cumin', 'ground coriander', 'ground ginger', 'ground cinnamon', 'black pepper', 'ground cloves', 'parsnips', 'olive oil', 'nut oil', 'salt']
Steps for preparation : ['preheat oven to 350f', 'toss all spices together and store in an airtight container', 'peel parsnips , cut into 3-inch pieces and place in a baking dish', 'heat olive oil and nut oil in a small pan', 'add 2 tbsp of the spice mix and stir into oil , heating for a minute', 'scrape mixture over parsnips , add salt and toss to coat', 'cover dish and bake for 25 to 30 minutes , until parsnips are tender']
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['preheat oven to 350f', 'toss all spices together and store in an airtight container', 'peel parsnips , cut into 3-inch pieces and place in a baking dish', 'heat olive oil and nut oil in a small pan', 'add 2 tbsp of the spice mix and stir into oil , heating for a minute', 'scrape mixture over parsnips , add salt and toss to coat', 'cover dish and bake for 25 to 30 minutes , until parsnips are tender']
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Recipe Name : moroccan spiced pastitsio with lamb and feta
Description : dh and i enjoyed this nice twist on pastitsio last night for dinner. it gave me a good excuse to use up some of my ras-el-hanout spice that i have in abundance. i liked that there was very little prep involved in this recipe. i got it from the march 2011 issue of "bon appetit." prep time does not include resting time.
Ingredients : ['olive oil', 'red onions', 'garlic cloves', 'ground lamb', 'diced tomatoes with juice', 'dried mint', 'ras el hanout spice mix', 'tomato paste', 'ground cumin', 'ground cinnamon', 'whole milk', 'unsalted butter', 'all-purpose flour', 'eggs', 'feta cheese', 'penne rigate', 'parmesan cheese']
Steps for preparation : ['heat oil in large skillet over medium-high heat', 'add onion and garlic', 'saute until onion softens , about 5 minutes', 'add lamb', 'cook until brown , breaking into small pieces , about 8 minutes', 'stir in tomatoes with juice , mint , ras-el-hanout , tomato paste , 2 1 / 2 tsp cumin , and cinnamon', 'bring to boil', 'reduce heat to medium-low', 'simmer until lamb mixture is thick , stirring often , 15 to 18 minutes', 'season with salt and pepper', 'meanwhile , bring 2 cups milk to simmer in medium saucepan', 'remove from heat', 'cover to keep warm', 'melt 6 tb butter in heavy large saucepan over medium heat', 'add flour', 'whisk until smooth', 'reduce heat to medium-low', 'cook until roux is pale golden , whisking often , 3 to 4 minutes', 'gradually add warm milk to roux , whisking until sauce is smooth', 'whisk 1 cup milk and 3 egg yolks in medium bowl', 'whisk into sauce', 'whisk in feta and 1 / 2 tsp cumin', 'bring sauce to boil , whisking often', 'reduce heat to medium-low', 'simmer until slightly thickened , mashing with potato masher to break up cheese , about 5 minutes', 'season sauce with salt and pepper', 'do ahead: can be made 1 day ahead', 'cover', 'chill', 'rewarm over low heat , whisking often , before using', 'preheat oven to 400f butter deep 14-cup baking dish', 'cook pasta in large pot of boiling salted water until tender but still firm to bite , stirring occasionally', 'drain pasta', 'return to same pot', 'mix 2 tb butter into pasta', 'add egg whites and 1 / 4 cup parmesan', 'stir to blend', 'spread 4 cups pasta in dish', 'spread lamb mixture over', 'top with remaining pasta', 'spoon sauce over', 'sprinkle with 1 / 4 cup parmesan', 'place dish on rimmed baking sheet', 'bake pastitsio until heated through , about 40 minutes', 'let stand 5-10 minutes']
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['heat oil in large skillet over medium-high heat', 'add onion and garlic', 'saute until onion softens , about 5 minutes', 'add lamb', 'cook until brown , breaking into small pieces , about 8 minutes', 'stir in tomatoes with juice , mint , ras-el-hanout , tomato paste , 2 1 / 2 tsp cumin , and cinnamon', 'bring to boil', 'reduce heat to medium-low', 'simmer until lamb mixture is thick , stirring often , 15 to 18 minutes', 'season with salt and pepper', 'meanwhile , bring 2 cups milk to simmer in medium saucepan', 'remove from heat', 'cover to keep warm', 'melt 6 tb butter in heavy large saucepan over medium heat', 'add flour', 'whisk until smooth', 'reduce heat to medium-low', 'cook until roux is pale golden , whisking often , 3 to 4 minutes', 'gradually add warm milk to roux , whisking until sauce is smooth', 'whisk 1 cup milk and 3 egg yolks in medium bowl', 'whisk into sauce', 'whisk in feta and 1 / 2 tsp cumin', 'bring sauce to boil , whisking often', 'reduce heat to medium-low', 'simmer until slightly thickened , mashing with potato masher to break up cheese , about 5 minutes', 'season sauce with salt and pepper', 'do ahead: can be made 1 day ahead', 'cover', 'chill', 'rewarm over low heat , whisking often , before using', 'preheat oven to 400f butter deep 14-cup baking dish', 'cook pasta in large pot of boiling salted water until tender but still firm to bite , stirring occasionally', 'drain pasta', 'return to same pot', 'mix 2 tb butter into pasta', 'add egg whites and 1 / 4 cup parmesan', 'stir to blend', 'spread 4 cups pasta in dish', 'spread lamb mixture over', 'top with remaining pasta', 'spoon sauce over', 'sprinkle with 1 / 4 cup parmesan', 'place dish on rimmed baking sheet', 'bake pastitsio until heated through , about 40 minutes', 'let stand 5-10 minutes']
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Recipe Name : moroccan spiced pork chops and fruity couscous
Description : when i first found this recipe on the weight watchers website, i was amused by the idea of a moroccan dish featuring pork as most of the natives i know from this country are muslim. though i will never serve this dish to them, i love the flavors of the marinade and have made some changes that make this truly delicious.
Ingredients : ['ground cinnamon', 'ground cumin', 'ground coriander', 'harissa', 'lean pork loin', 'olive oil', 'couscous', 'fat-free chicken broth', 'cinnamon', 'turmeric', 'apricot halves', 'cilantro']
Steps for preparation : ['combine harissa , cumin , coriander and 1 / 2 teaspoon cinnamon in a resealable plastic bag', 'add chops to bag , seal and shake until well-coated', 'marinate the meat for 30 minutes in the fridge', 'heat oil in a large skillet over medium-high heat', 'cook chops until cooked through , about eight minutes per side', 'bring broth to boil in a medium saucepan', 'add 1 / 4 teaspoon of cinnamon , turmeric and couscous', 'turn heat down to lowest possible setting , cover and simmer for 5-7 minutes', 'fluff couscous and mix in the apricots and cilantro', 'serve chops on top of the couscous', 'cooking time includes the time to marinade the meat']
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['combine harissa , cumin , coriander and 1 / 2 teaspoon cinnamon in a resealable plastic bag', 'add chops to bag , seal and shake until well-coated', 'marinate the meat for 30 minutes in the fridge', 'heat oil in a large skillet over medium-high heat', 'cook chops until cooked through , about eight minutes per side', 'bring broth to boil in a medium saucepan', 'add 1 / 4 teaspoon of cinnamon , turmeric and couscous', 'turn heat down to lowest possible setting , cover and simmer for 5-7 minutes', 'fluff couscous and mix in the apricots and cilantro', 'serve chops on top of the couscous', 'cooking time includes the time to marinade the meat']
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Recipe Name : moroccan spiced roasted vegetables
Description : i love that this recipe uses butternut squash and sweet potatoes. they are so good roasted.
Ingredients : ['shallots', 'olive oil', 'butternut squash', 'red bell peppers', 'sweet potatoes', 'coarse salt', 'ground cumin', 'ground coriander', 'ground cinnamon', 'unsalted butter']
Steps for preparation : ['preheat 375', 'mix shallots with 1 tablespoon oil and roast in a shallow baking pan in lower third of oven 25 minutes', 'mix together squash , bell peppers , sweet potatoes , salt , cumin , coriander , cinnamon , and remaining 3 tablespoons oil', 'add roasted shallots and divide between 2 large shallow baking pans', 'dot vegetables in each pan with half of butter and roast in upper and lower thirds of oven , stirring occasionally and switching position of pans halfway through roasting , until vegetables are tender , about 45 minutes total']
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['preheat 375', 'mix shallots with 1 tablespoon oil and roast in a shallow baking pan in lower third of oven 25 minutes', 'mix together squash , bell peppers , sweet potatoes , salt , cumin , coriander , cinnamon , and remaining 3 tablespoons oil', 'add roasted shallots and divide between 2 large shallow baking pans', 'dot vegetables in each pan with half of butter and roast in upper and lower thirds of oven , stirring occasionally and switching position of pans halfway through roasting , until vegetables are tender , about 45 minutes total']
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Recipe Name : moroccan spiced tuna
Description : jazz up tuna with moroccan spices for a super fast meal.
Ingredients : ['cilantro', 'garlic cloves', 'paprika', 'ground cumin', 'chili powder', 'lemon juice', 'extra virgin olive oil', 'salt and pepper', 'tuna steaks']
Steps for preparation : ['put the cilantro , garlic , spices and lemon juice into a blender and blitz to a paste', 'with the motor running , slowly add the olive oil until you get a smooth , thick sauce', 'set aside', 'sit the tuna steaks in a non-metallic dish and cover with two-thirds of the sauce', 'cover with plastic wrap , then leave to marinate in the fridge for about 20 mins', 'heat a griddle pan or broiler', 'shake off any excess marinade , season the tuna steaks , then cook for 2-4 mins , depending on thickness for medium rare , turning once', 'drizzle over the remaining sauce paste to finish', 'try serving with new potatoes', 'for a moroccan twist , toss melted butter , harissa spice mix and chopped cilantro leaves through the potatoes']
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['put the cilantro , garlic , spices and lemon juice into a blender and blitz to a paste', 'with the motor running , slowly add the olive oil until you get a smooth , thick sauce', 'set aside', 'sit the tuna steaks in a non-metallic dish and cover with two-thirds of the sauce', 'cover with plastic wrap , then leave to marinate in the fridge for about 20 mins', 'heat a griddle pan or broiler', 'shake off any excess marinade , season the tuna steaks , then cook for 2-4 mins , depending on thickness for medium rare , turning once', 'drizzle over the remaining sauce paste to finish', 'try serving with new potatoes', 'for a moroccan twist , toss melted butter , harissa spice mix and chopped cilantro leaves through the potatoes']
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Recipe Name : moroccan spiced vegetarian chili
Description : a wonderfully fragrant vegetarian chili - serve with couscous, rice, or toasted pita.
Ingredients : ['ancho chilies', 'water', 'garlic cloves', 'yellow onion', 'ground turmeric', 'ground cinnamon', 'ground cumin', 'ground coriander', 'chopped tomatoes', 'butternut squash', 'chickpeas', 'zucchini', 'dried apricot', 'prune']
Steps for preparation : ['in a saucepan , combine the chilies and water and bring to a boil', 'remove from heat', 'cover and let stand for 15 minutes', 'transfer the chilies to a work surface', 'reserve the liquid', 'discard the stems and seeds from the chilies', 'in a food processor or blender , combine the chilies with 4 whole garlic cloves and 1 / 2 cup of the liquid', 'process until smooth', 'set aside', 'heat a heavy pot over medium heat', 'coat the pot with nonstick cooking spray', 'chop the remaining 4 garlic cloves and add to the pot , along with the onion , turmeric , cinnamon , cumin , and coriander', 'saut until the onion and garlic have softened , about 5 minutes', 'stir in the tomatoes and their juices , butternut squash , and the chili puree', 'cover and simmer , stirring occasionally , until the squash is just tender , about 25 minutes', 'stir in the chickpeas with their liquid , the zucchini , dried apricots , and prunes', 'simmer , uncovered , until all the squashes are tender , about 15 minutes more', 'transfer to a warmed serving dish and serve hot']
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['in a saucepan , combine the chilies and water and bring to a boil', 'remove from heat', 'cover and let stand for 15 minutes', 'transfer the chilies to a work surface', 'reserve the liquid', 'discard the stems and seeds from the chilies', 'in a food processor or blender , combine the chilies with 4 whole garlic cloves and 1 / 2 cup of the liquid', 'process until smooth', 'set aside', 'heat a heavy pot over medium heat', 'coat the pot with nonstick cooking spray', 'chop the remaining 4 garlic cloves and add to the pot , along with the onion , turmeric , cinnamon , cumin , and coriander', 'saut until the onion and garlic have softened , about 5 minutes', 'stir in the tomatoes and their juices , butternut squash , and the chili puree', 'cover and simmer , stirring occasionally , until the squash is just tender , about 25 minutes', 'stir in the chickpeas with their liquid , the zucchini , dried apricots , and prunes', 'simmer , uncovered , until all the squashes are tender , about 15 minutes more', 'transfer to a warmed serving dish and serve hot']
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Recipe Name : moroccan style chicken
Description : moroccan-style chicken which can be served on a bed of steamed couscous or rice. the chicken is garnished with paprika and parsley, with a tahini sauce mixed with a blend of herbs on the side. made from sesame seeds, tahini is an excellent source of both calcium and protein. this recipe is from an international masters '1001 recipes for pan or wok' recipe card, and has been posted for the 2005 zaar world tour. don't be daunted by the seemingly long list of ingredients: most are herbs and spices! you can vary the proportions of the herbs - parsley, mint and coriander - to suit your taste preferences, as long as you have 3 tablespoons in total. the preparation and cooking times do not include the 30 minutes needed for marinating the chicken.
Ingredients : ['lemons', 'garlic cloves', 'onion', 'olive oil', 'parsley', 'mint', 'coriander', 'turmeric', 'paprika', 'ground cumin', 'chicken legs', 'unsalted butter', 'stuffed green olives', 'tahini']
Steps for preparation : ['squeeze the juice from 1 lemon , peel and crush the garlic , peel and grate the onion', 'and mix the chopped herbs - parsley , mint and coriander - together so that they are well combined', 'mix the oil , lemon juice , garlic , onion and two tablespoons of the herbs together', 'stir in the paprika and cumin', 'place the chicken in a shallow dish , pour the oil mixture over the chicken and turn , to coat , and marinate for 30 minutes', 'heat the remaining oil with the unsalted butter in a non-stick pan', 'remove the oil from the marinade and reserve half of the marinade', 'saut the chicken for 40-50 minutes , turning occasionally , until golden brown and cooked right through', 'cut the remaining lemon into wedges , halve the olives , and add both to the pan with the reserved marinade , and cook for 2-3 minutes , or until the lemon wedges start to change colour', 'mix the tahini and the remaining herbs', 'divide the chicken between 4 warm plates , and serve with the tahini / herb mixture garnished with parsley and paprika', 'variation: if you cannot find tahini , use hummus mixed with 1-2 tablespoons of olive oil or lemon juice']
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['squeeze the juice from 1 lemon , peel and crush the garlic , peel and grate the onion', 'and mix the chopped herbs - parsley , mint and coriander - together so that they are well combined', 'mix the oil , lemon juice , garlic , onion and two tablespoons of the herbs together', 'stir in the paprika and cumin', 'place the chicken in a shallow dish , pour the oil mixture over the chicken and turn , to coat , and marinate for 30 minutes', 'heat the remaining oil with the unsalted butter in a non-stick pan', 'remove the oil from the marinade and reserve half of the marinade', 'saut the chicken for 40-50 minutes , turning occasionally , until golden brown and cooked right through', 'cut the remaining lemon into wedges , halve the olives , and add both to the pan with the reserved marinade , and cook for 2-3 minutes , or until the lemon wedges start to change colour', 'mix the tahini and the remaining herbs', 'divide the chicken between 4 warm plates , and serve with the tahini / herb mixture garnished with parsley and paprika', 'variation: if you cannot find tahini , use hummus mixed with 1-2 tablespoons of olive oil or lemon juice']
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Recipe Name : moroccan style chicken pie
Description : bonappetit march 2009
Ingredients : ['olive oil', 'onion', 'ground cinnamon', 'ground ginger', 'turmeric', 'saffron thread', 'all-purpose flour', 'chicken broth', 'boneless skinless chicken thighs', 'golden raisin', 'cilantro', 'fresh italian parsley', 'slivered almonds', 'powdered sugar', 'kosher salt', 'phyllo pastry', 'unsalted butter']
Steps for preparation : ['filling:', 'heat oil in heavy large skillet over medium heat', 'add onion and saute until tender , about 10 minutes', 'mix in cinnamon , ginger , turmeric , and saffron', 'stir 1 minute', 'sprinkle flour over', 'stir 1 minute', 'add broth', 'bring to simmer', 'spinkle chicken with salt', 'add to broth mixture', 'gently simmer chicken uncovered until cooked through , reducing heat if necessary to prevent boiling , about 20 minutes', 'stir in raisins', 'set skillet aside until chicken is cool enough to handle', 'transfer chicken to plate', 'shred chicken coarsely and return to skillet', 'if sauce is thin , simmer over medium heat until sauce coats chicken thickly', 'stir in cilantro and parsley', 'season filling with salt and pepper', 'cool filling completely', 'can be made 2 days ahead', 'cover', 'chill', 'phyllo:', 'finely grind almonds , powdered sugar , 1 / 2 teaspoon coarse salt and cinnamon in mini processor', 'stack 10 phyllo sheets on work surface', 'invert 9 inch glass pie dish onto stack', 'cut around dish through phyllo , making ten 10-inch rounds', 'remove dish', 'cover rounds with plastic wrap and damp kitchen towel', 'brush same pie dish with melted butter', 'place 1 phyllo round on work surface', 'brush with butter and sprinkle with scant 1 tablespoon almonds', 'top with another phyllo round , brush with butter and sprinkle with scant 1 tablespoon almonds', 'repeat stacking with 3 more phyllo rounds , butter and almonds', 'fit phyllo stack into prepared pie dish', 'brush with butter', 'spoon filling evenly over', 'place 1 phyllo round on work surface', 'brush with butter and sprinkle with scant 1 tablespoon almonds', 'repeat with the next 3 phyllo rounds , butter , and almonds', 'place stack atop filling', 'top with remaining phyllo round', 'tuck in edges', 'drizzle more butter over top', 'cut 4 slits through top phyllo stack to allow steam to escape', 'can be made 6 hours ahead', 'cover and chill', 'preheat oven to 375f place pie on rimmed baking sheet', 'bake uncovered until phyllo is golden and filling is heated through , about 40 minutes', 'cool 15 minutes', 'cut into wedges']
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['filling:', 'heat oil in heavy large skillet over medium heat', 'add onion and saute until tender , about 10 minutes', 'mix in cinnamon , ginger , turmeric , and saffron', 'stir 1 minute', 'sprinkle flour over', 'stir 1 minute', 'add broth', 'bring to simmer', 'spinkle chicken with salt', 'add to broth mixture', 'gently simmer chicken uncovered until cooked through , reducing heat if necessary to prevent boiling , about 20 minutes', 'stir in raisins', 'set skillet aside until chicken is cool enough to handle', 'transfer chicken to plate', 'shred chicken coarsely and return to skillet', 'if sauce is thin , simmer over medium heat until sauce coats chicken thickly', 'stir in cilantro and parsley', 'season filling with salt and pepper', 'cool filling completely', 'can be made 2 days ahead', 'cover', 'chill', 'phyllo:', 'finely grind almonds , powdered sugar , 1 / 2 teaspoon coarse salt and cinnamon in mini processor', 'stack 10 phyllo sheets on work surface', 'invert 9 inch glass pie dish onto stack', 'cut around dish through phyllo , making ten 10-inch rounds', 'remove dish', 'cover rounds with plastic wrap and damp kitchen towel', 'brush same pie dish with melted butter', 'place 1 phyllo round on work surface', 'brush with butter and sprinkle with scant 1 tablespoon almonds', 'top with another phyllo round , brush with butter and sprinkle with scant 1 tablespoon almonds', 'repeat stacking with 3 more phyllo rounds , butter and almonds', 'fit phyllo stack into prepared pie dish', 'brush with butter', 'spoon filling evenly over', 'place 1 phyllo round on work surface', 'brush with butter and sprinkle with scant 1 tablespoon almonds', 'repeat with the next 3 phyllo rounds , butter , and almonds', 'place stack atop filling', 'top with remaining phyllo round', 'tuck in edges', 'drizzle more butter over top', 'cut 4 slits through top phyllo stack to allow steam to escape', 'can be made 6 hours ahead', 'cover and chill', 'preheat oven to 375f place pie on rimmed baking sheet', 'bake uncovered until phyllo is golden and filling is heated through , about 40 minutes', 'cool 15 minutes', 'cut into wedges']
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Recipe Name : moroccan style chicken with lentils
Description : this rich chicken dish has vibrant north african flavours and goes fantastically with rice or couscous. can be frozen for up to one month.
Ingredients : ['olive oil', 'boneless skinless chicken thighs', 'garlic cloves', 'ground cumin', 'ground coriander', 'smoked paprika', 'salt and pepper', 'onion', 'split red lentils', 'chopped tomatoes', 'tomato ketchup', 'chicken stock', 'cinnamon stick', 'dried apricots', 'mint leaf']
Steps for preparation : ['heat oven to 350f rub 1 tbsp olive oil into the chicken thighs', 'mix the garlic , cumin , coriander , salt , pepper and paprika together , then rub all over the chicken thighs on both sides', 'heat a large flameproof casserole , add the chicken thighs and cook over a medium heat for 5 mins until golden on both sides', 'you might need to do this in 2 batches , depending on the size of the casserole', 'set the chicken aside', 'turn down the heat , add the remaining oil and fry the onion for 5 mins until softened', 'stir in the rest of the ingredients , apart from the mint and bring to the boil', 'place the chicken thighs on top and pour in any juices', 'cover and cook for 1 hrs , until the meat is tender and the sauce thickened', 'season to taste', 'can be cooled and frozen at this stage for up to 1 month', 'defrost thoroughly in the fridge , then gently warm through', 'scatter with fresh mint leaves and serve with couscous or rice']
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['heat oven to 350f rub 1 tbsp olive oil into the chicken thighs', 'mix the garlic , cumin , coriander , salt , pepper and paprika together , then rub all over the chicken thighs on both sides', 'heat a large flameproof casserole , add the chicken thighs and cook over a medium heat for 5 mins until golden on both sides', 'you might need to do this in 2 batches , depending on the size of the casserole', 'set the chicken aside', 'turn down the heat , add the remaining oil and fry the onion for 5 mins until softened', 'stir in the rest of the ingredients , apart from the mint and bring to the boil', 'place the chicken thighs on top and pour in any juices', 'cover and cook for 1 hrs , until the meat is tender and the sauce thickened', 'season to taste', 'can be cooled and frozen at this stage for up to 1 month', 'defrost thoroughly in the fridge , then gently warm through', 'scatter with fresh mint leaves and serve with couscous or rice']
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Recipe Name : moroccan style chickpea soup
Description : i got this from the february 2005 issue of bbc good food and adjusted slightly for our tastes. i'm not sure how authentically moroccan it is (when we were there we didn't come across any soups like this) but it definitely has those north-african flavours and best of all it is super healthy for you. if you don't have harissa you can use your favourite hot sauce or chili pepper.
Ingredients : ['vegetable oil', 'onion', 'celery', 'ground cumin', 'harissa', 'vegetable stock', 'chopped tomatoes', 'chickpeas', 'broad beans', 'lemon, zest of', 'fresh coriander']
Steps for preparation : ['in a large saucepan , heat the oil and then fry the onion and celery until softened , about 10 minutes', 'add in the cumin and fry for another 30 seconds', 'turn up the heat and add the stock , tomatoes , chickpeas and harissa', 'season with salt and pepper and simmer for 8 minutes', 'throw in the broad beans and lemon juice and cook for a further 2 minutes or until the broad beans are tender', 'season again and then ladle into bowls', 'top with a bit of lemon zest and chopped coriander or parsley', 'serve with your favourite bread']
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['in a large saucepan , heat the oil and then fry the onion and celery until softened , about 10 minutes', 'add in the cumin and fry for another 30 seconds', 'turn up the heat and add the stock , tomatoes , chickpeas and harissa', 'season with salt and pepper and simmer for 8 minutes', 'throw in the broad beans and lemon juice and cook for a further 2 minutes or until the broad beans are tender', 'season again and then ladle into bowls', 'top with a bit of lemon zest and chopped coriander or parsley', 'serve with your favourite bread']
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Recipe Name : moroccan style grilled chicken brochettes
Description : i got this recipe from a low calorie better homes and gardens (spring 1998)
i'm really not a low calorie kind of person (i should be...) but this is a delicious meal. enjoy!
preparation time includes 2 hour marinating time.
Ingredients : ['white wine vinegar', 'honey', 'olive oil', 'garlic clove', 'cumin', 'paprika', 'cayenne', 'salt', 'cinnamon', 'boneless skinless chicken breasts']
Steps for preparation : ['combine vinegar , honey , oil , garlic , cumin , paprika , cayenne , salt and cinnamon in a small bowl', 'rinse chicken', 'pat dry with paper towels', 'cut each chicken breast into 4 lengthwise strips', 'thread chicken , accordion-style , on eight 8-inches skewers', 'place in a 3-quart rectangular baking dish', 'pour marinade over chicken', 'cover and refrigerate for 2 to 4 hours , turning skewers occasionally', 'remove chicken from marinade', 'reserve marinade', 'grill skewers on the rack of an uncovered grill over medium-hot coals for 8 to 10 minutes , or till chicken is tender and no longer pink , turning and brushing with reserved marinade halfway through grilling time', 'or , place skewers on the unheated rack of a broiler pan', 'broil skewers 4 inches from heat for 5 minutes', 'turn and brush with reserved marinade', 'broil3 to 5 minutes more or until chicken is tender and no longer pink', 'or , preheat gas grill', 'adjust heat for direct cooking', 'place skewers on grill rack directly over medium-hot heat', 'grill uncovered as directed']
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['combine vinegar , honey , oil , garlic , cumin , paprika , cayenne , salt and cinnamon in a small bowl', 'rinse chicken', 'pat dry with paper towels', 'cut each chicken breast into 4 lengthwise strips', 'thread chicken , accordion-style , on eight 8-inches skewers', 'place in a 3-quart rectangular baking dish', 'pour marinade over chicken', 'cover and refrigerate for 2 to 4 hours , turning skewers occasionally', 'remove chicken from marinade', 'reserve marinade', 'grill skewers on the rack of an uncovered grill over medium-hot coals for 8 to 10 minutes , or till chicken is tender and no longer pink , turning and brushing with reserved marinade halfway through grilling time', 'or , place skewers on the unheated rack of a broiler pan', 'broil skewers 4 inches from heat for 5 minutes', 'turn and brush with reserved marinade', 'broil3 to 5 minutes more or until chicken is tender and no longer pink', 'or , preheat gas grill', 'adjust heat for direct cooking', 'place skewers on grill rack directly over medium-hot heat', 'grill uncovered as directed']
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Recipe Name : moroccan style lamb
Description : since my family likes spicy i always add in about 2 teaspoons dried red pepper flakes along with the onions (2 teaspoons will be very hot!) but that is optional, if you like food with tons of flavors, this is one you will have to try, it is really delicious! serve this with regular or basmati rice or couscous. you can double the recipe but only increase the fresh ginger by 1 teaspoon.
Ingredients : ['cumin', 'coriander', 'salt', 'cayenne pepper', 'black pepper', 'lamb shoulder', 'oil', 'onions', 'garlic', 'tomato paste', 'chicken broth', 'chickpeas', 'plum tomatoes', 'cinnamon stick', 'fresh ginger', 'dried apricots', 'whipping cream', 'cooked basmati rice']
Steps for preparation : ['in a bowl mix together cumin , coriander , salt , cayenne and black pepper', 'add in the lamb', 'toss well to coat', 'heat oil in a large skillet or dutch oven , and brown the lamb well on all sides , turning occasionally adding in more oil if needed', 'transfer lamb to a bowl', 'add in onion and tomato paste to the drippings in the skillet and saute for about 5 minutes , then add in garlic and saute for 1 minute', 'add in broth and chick peas , chopped tomatoes , cinnamon stick and ginger', 'bring to a boil , scraping up any browned bits with a wooden spoon', 'add the browned lamb back to the skillet and bring to a boil', 'reduce heat to low , cover and simmer until the lamb is tender adding in the chopped apricots and seasoning with salt and pepper about 20 minutes before the finished cooking time', 'add / stir in the whipping cream at this point and simmer for a couple of minutes , only for a creamier sauce if not just omit', 'transfer the lamb and sauce to a bowl , and serve with cooked rice or couscous']
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['in a bowl mix together cumin , coriander , salt , cayenne and black pepper', 'add in the lamb', 'toss well to coat', 'heat oil in a large skillet or dutch oven , and brown the lamb well on all sides , turning occasionally adding in more oil if needed', 'transfer lamb to a bowl', 'add in onion and tomato paste to the drippings in the skillet and saute for about 5 minutes , then add in garlic and saute for 1 minute', 'add in broth and chick peas , chopped tomatoes , cinnamon stick and ginger', 'bring to a boil , scraping up any browned bits with a wooden spoon', 'add the browned lamb back to the skillet and bring to a boil', 'reduce heat to low , cover and simmer until the lamb is tender adding in the chopped apricots and seasoning with salt and pepper about 20 minutes before the finished cooking time', 'add / stir in the whipping cream at this point and simmer for a couple of minutes , only for a creamier sauce if not just omit', 'transfer the lamb and sauce to a bowl , and serve with cooked rice or couscous']
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Recipe Name : moroccan style marinade
Description : a super foods idea recipe. this one is a great marinade for chicken!
Ingredients : ['lemon juice', 'oil', 'honey', 'garlic cloves', 'ground cumin', 'salt', 'ground turmeric', 'cayenne pepper', 'ground cinnamon']
Steps for preparation : ['combine all ingredients , mix well', 'cover & refrigerate until required']
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['combine all ingredients , mix well', 'cover & refrigerate until required']
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Recipe Name : moroccan style preserved lemons
Description : i printed out a recipe of cuistot's recipe#286145 that i wanted to make, but i had never heard of preserved lemons before. i found this recipe, which is a quick and easy way to make them. preserved lemons typically take 4-6 weeks to cure, but this is an alternate way to make them if you can't wait that long.
the "cooking time" is actually the time needed for marinating.
Ingredients : ['lemon', 'kosher salt', 'lemon juice']
Steps for preparation : ['blanch 2 lemons in boiling water for 10 minutes', 'drain', 'when cool enough to handle , cut each lemon with a sharp knife into 8 wedges and discard seeds', 'toss with kosher salt in a bowl and then pack the salted lemons into a jar or container with a tight-fitting lid', 'squeeze enough juice from remaining lemons to measure approximately 1 / 4 cup', 'if needed , add more juice to completely cover the lemons', 'put lid on jar and let lemons stand at room temperature , shaking gently once a day , for 5 days', 'rinse lightly before use to remove excess salt', 'if you have any preserved lemons left , you can put them -- along with the original lemon juice liquid -- into the refrigerator', 'make sure the lemons are covered', 'they will keep up to two weeks']
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['blanch 2 lemons in boiling water for 10 minutes', 'drain', 'when cool enough to handle , cut each lemon with a sharp knife into 8 wedges and discard seeds', 'toss with kosher salt in a bowl and then pack the salted lemons into a jar or container with a tight-fitting lid', 'squeeze enough juice from remaining lemons to measure approximately 1 / 4 cup', 'if needed , add more juice to completely cover the lemons', 'put lid on jar and let lemons stand at room temperature , shaking gently once a day , for 5 days', 'rinse lightly before use to remove excess salt', 'if you have any preserved lemons left , you can put them -- along with the original lemon juice liquid -- into the refrigerator', 'make sure the lemons are covered', 'they will keep up to two weeks']
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Recipe Name : moroccan style roast chicken
Description : from bon appetit, this sounds really good.
Ingredients : ['unsalted butter', 'honey', 'ground cinnamon', 'turmeric', 'whole chicken']
Steps for preparation : ['position rack in bottom third of oven', 'preheat to 400f', 'whisk butter , honey , cinnamon , and turmeric in small bowl', 'season with salt and pepper', 'transfer 1 / 4 cup honey butter to small bowl', 'reserve', 'place chicken on rack in roasting pan', 'brush with some of remaining honey butter', 'sprinkle with salt and pepper', 'roast chicken until thermometer inserted into thickest part of thigh registers 165f to 170f , brushing occasionally with honey butter and covering loosely with foil if browning too quickly , about 1 hour 10 minutes', 'transfer to platter', 'serve with reserved honey butter']
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['position rack in bottom third of oven', 'preheat to 400f', 'whisk butter , honey , cinnamon , and turmeric in small bowl', 'season with salt and pepper', 'transfer 1 / 4 cup honey butter to small bowl', 'reserve', 'place chicken on rack in roasting pan', 'brush with some of remaining honey butter', 'sprinkle with salt and pepper', 'roast chicken until thermometer inserted into thickest part of thigh registers 165f to 170f , brushing occasionally with honey butter and covering loosely with foil if browning too quickly , about 1 hour 10 minutes', 'transfer to platter', 'serve with reserved honey butter']
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Recipe Name : moroccan style stuffed acorn squash
Description : this sounds like a very interesting recipe. found on the allrecipes.com website. it was submitted by truckerdoo. here's his introduction. "vegetables, garbanzos, raisins and couscous in a lovely moroccan broth taste delicious inside butter and brown sugar-brushed acorn squash. you can experiment with different vegetables, or add diced chicken. feel free to be creative with your amounts - i usually freestyle and end up with leftover stuffing mixture, which tastes great on its own the next day. for vegetarians, substitute vegetable broth for the chicken broth."
Ingredients : ['brown sugar', 'butter', 'acorn squash', 'olive oil', 'garlic cloves', 'celery', 'carrots', 'garbanzo beans', 'raisins', 'ground cumin', 'salt and pepper', 'chicken broth', 'couscous']
Steps for preparation : ['preheat oven to 350 degrees f', 'arrange squash halves cut side down on a baking sheet', 'bake 30 minutes , or until tender', 'dissolve the sugar in the melted butter', 'brush squash with the butter mixture , and keep squash warm while preparing the stuffing', 'heat the olive oil in a skillet over medium heat', 'stir in the garlic , celery , and carrots , and cook 5 minutes', 'mix in the garbanzo beans and raisins', 'season with cumin , salt , and pepper', 'continue to cook and stir until vegetables are tender', 'pour the chicken broth into the skillet , and mix in the couscous', 'cover skillet , and turn off heat', 'allow couscous to absorb liquid for 5 minutes', 'stuff squash halves with the skillet mixture to serve']
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['preheat oven to 350 degrees f', 'arrange squash halves cut side down on a baking sheet', 'bake 30 minutes , or until tender', 'dissolve the sugar in the melted butter', 'brush squash with the butter mixture , and keep squash warm while preparing the stuffing', 'heat the olive oil in a skillet over medium heat', 'stir in the garlic , celery , and carrots , and cook 5 minutes', 'mix in the garbanzo beans and raisins', 'season with cumin , salt , and pepper', 'continue to cook and stir until vegetables are tender', 'pour the chicken broth into the skillet , and mix in the couscous', 'cover skillet , and turn off heat', 'allow couscous to absorb liquid for 5 minutes', 'stuff squash halves with the skillet mixture to serve']
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Recipe Name : moroccan style tilapia with cumin mango and cilantro recipe
Description : three of my favorite ingredients! i haven't tried but i am headed to the store soon.
Ingredients : ['tilapia fillets', 'salt & fresh ground pepper', 'ground cumin', 'ground coriander', 'olive oil', 'mango', 'cilantro leaf']
Steps for preparation : ['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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['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 : mother earth moroccan carrot salad
Description : a delicious and easy adaptation of a recipe from
Ingredients : ['carrots', 'onion', 'olive oil', 'lemon juice', 'curry powder', 'allspice', 'salt', 'black pepper']
Steps for preparation : ['shred or grate the carrots finely', 'you can shred the onion , too , instead of chopping it , if you like', 'place carrots and onion in a medium serving bowl', 'in a small bowl , whisk together the remaining ingredients', 'pour over the carrots and toss well', 'serve at room temperature , or refrigerate']
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['shred or grate the carrots finely', 'you can shred the onion , too , instead of chopping it , if you like', 'place carrots and onion in a medium serving bowl', 'in a small bowl , whisk together the remaining ingredients', 'pour over the carrots and toss well', 'serve at room temperature , or refrigerate']
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Recipe Name : msemmen moroccan crepes
Description : how to make msemmen, a delicious moroccan crepe that is served with honey and moroccan mint tea.
video at: http://www.cookingwithalia.com
Ingredients : ['flour', 'semolina', 'oil', 'butter', 'salt', 'sugar', 'dry yeast', 'warm water']
Steps for preparation : ['steps for making the dough:', 'mix all the dry ingredients together', 'slowly add water and work the dough until you are able to create a ball with the dough', 'if you are kneading the dough by hand , use energetic and quick strokes', 'knead for 20 minutes while adding water until you get an elastic dough', 'you can use a kneading machine to speed up the process', 'put the dough ball in the machine and automatically knead for the next 10 minutes while adding water', 'make small balls with the dough and let the dough rest for 20 minutes', 'the goal is to get at the end an elastic and malleable dough', 'if your dough is too sticky add some flour', 'if it is too hard add some water and continue kneading it', 'steps for folding the msemmen:', 'mix the melted butter with the oil', 'spread some of the oil / butter mixture on a flat surface', 'take one dough ball and flatten it with your hands', 'gently keep stretching the dough until you get a thin circle of dough', 'fold the circle into a square as shown in the video', 'steps for cooking the msemmen:', 'gently spread the dough square with your finger', 'on low heat , cook the msemmen 5-10 minutes in each side']
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['steps for making the dough:', 'mix all the dry ingredients together', 'slowly add water and work the dough until you are able to create a ball with the dough', 'if you are kneading the dough by hand , use energetic and quick strokes', 'knead for 20 minutes while adding water until you get an elastic dough', 'you can use a kneading machine to speed up the process', 'put the dough ball in the machine and automatically knead for the next 10 minutes while adding water', 'make small balls with the dough and let the dough rest for 20 minutes', 'the goal is to get at the end an elastic and malleable dough', 'if your dough is too sticky add some flour', 'if it is too hard add some water and continue kneading it', 'steps for folding the msemmen:', 'mix the melted butter with the oil', 'spread some of the oil / butter mixture on a flat surface', 'take one dough ball and flatten it with your hands', 'gently keep stretching the dough until you get a thin circle of dough', 'fold the circle into a square as shown in the video', 'steps for cooking the msemmen:', 'gently spread the dough square with your finger', 'on low heat , cook the msemmen 5-10 minutes in each side']
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Recipe Name : mushroom couscous with moroccan flavors
Description : this makes a great side dish for steak. vegetable broth can be substituted to make this a vegetarian dish.
Ingredients : ['olive oil', 'fresh mushrooms', 'onion', 'garlic clove', 'beef broth', 'cumin', 'ground coriander', 'turmeric', 'saffron thread', 'salt & pepper', 'instant couscous']
Steps for preparation : ['heat oil over medium heat then add mushrooms , onion , & garlic , saute till tender', 'pour in the broth & spices the simmer for 3 minutes', 'remove from the heat & stir in the couscous', 'let stand , covered , for 10 minutes then fluff with a fork', 'serve alone or as a side dish']
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['heat oil over medium heat then add mushrooms , onion , & garlic , saute till tender', 'pour in the broth & spices the simmer for 3 minutes', 'remove from the heat & stir in the couscous', 'let stand , covered , for 10 minutes then fluff with a fork', 'serve alone or as a side dish']
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Recipe Name : my rough khoubz moroccan flat bread
Description : this is a flat bread that we use for meals, sandwiches and breakfast. it is our daily bread here in morocco and is rarely made at home unless rurally as it is so inexpensive and available on every street corner; small or large. this bread is good for soaking up the sauces,broths and for pushing the food onto and sort of dragging from the communal platter to eat. this bread is our knife and fork! this recipe makes 2 loaves and is easily cut in half for one loaf c.2005
Ingredients : ['whole wheat flour', 'unbleached white flour', 'dry active yeast', 'cornmeal', 'sugar', 'water', 'vegetable oil', 'salt']
Steps for preparation : ['preheat oven to 350f', 'this bread should not be "dense" with no air bubble pockets inside', 'you will need to flatten it as much as you possibly can', 'pull , stretch and flatten to no more than 1 / 2 inch', 'should it come out dense , then next time cut the dough in three and make 3 loaves', 'please don\'t go by my photo as this batch "over-rose', '"', 'combine 1 / 2 cup flour , sugar , salt , yeast and water in bowl', 'stand , covered , in a warm place until bubbly', 'add remaining flour , and cornmeal into a large bowl', 'add the oil', 'add yeast mixture to the flour in the bowl', 'mix with hands well to form a firm dough', 'knead until smooth', 'stand , covered , in a warm place 20 minutes', 'shape into 2 rounds', 'score the top with a sharp knife 1 / 8" deep into 4 , or using your thumb make a dent in the center nearly deep enough to be a hole , though not all the way through', 'place on a baking sheet dusted with corn meal and dust the top also with the corn meal gently pushing it into the dough a bit', 'stand , covered , until nearly doubled', 'this being so flat and the amount of yeast , it may not exactly double for you in size and that is fine', 'bake 12-18 minutes', 'if you are making a moroccan meal and will use bread to eat with you will need at least 2 loaves for 4 people', 'cooking time includes standing and is an approximation as flours and temperatures differ', 'this bread freezes well', 'simply freeze as you would any bread and defrost at room temperature', 'i freeze mine in tied white translucent plastic bags , similar to grocery plastic bags']
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['preheat oven to 350f', 'this bread should not be "dense" with no air bubble pockets inside', 'you will need to flatten it as much as you possibly can', 'pull , stretch and flatten to no more than 1 / 2 inch', 'should it come out dense , then next time cut the dough in three and make 3 loaves', 'please don\'t go by my photo as this batch "over-rose', '"', 'combine 1 / 2 cup flour , sugar , salt , yeast and water in bowl', 'stand , covered , in a warm place until bubbly', 'add remaining flour , and cornmeal into a large bowl', 'add the oil', 'add yeast mixture to the flour in the bowl', 'mix with hands well to form a firm dough', 'knead until smooth', 'stand , covered , in a warm place 20 minutes', 'shape into 2 rounds', 'score the top with a sharp knife 1 / 8" deep into 4 , or using your thumb make a dent in the center nearly deep enough to be a hole , though not all the way through', 'place on a baking sheet dusted with corn meal and dust the top also with the corn meal gently pushing it into the dough a bit', 'stand , covered , until nearly doubled', 'this being so flat and the amount of yeast , it may not exactly double for you in size and that is fine', 'bake 12-18 minutes', 'if you are making a moroccan meal and will use bread to eat with you will need at least 2 loaves for 4 people', 'cooking time includes standing and is an approximation as flours and temperatures differ', 'this bread freezes well', 'simply freeze as you would any bread and defrost at room temperature', 'i freeze mine in tied white translucent plastic bags , similar to grocery plastic bags']
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Recipe Name : my rockin couscous casserole moroccan couscous casserole
Description : i love morrocan couscous, but i prefer it baked just a few minutes to firm it up and crisp the top.
Ingredients : ['olive oil', 'onion', 'garlic cloves', 'butternut squash', 'vegetable stock', 'carrot', 'black pepper', 'dill weed', 'parsley', 'zucchini', 'garbanzo beans', 'stewed tomatoes', 'salt', 'whole wheat couscous', 'water', 'paprika']
Steps for preparation : ['preheat oven to 400', 'combine onions , garlic , and oil in large stirfry pan and sautee over med - medhi heat until onions soften', 'add butternut squash , carrots , vegetable stock , pepper , dill weed , and parsley', 'bring to boil and cook until vegetables are tender', 'add zuchini and cook until almost tender', 'stir in garbonzo beans , tomatos , and salt to taste', 'boil 2', '5 c water and pour over couscous', 'cover and let sit for 5min', 'mix vegetable mixture and couscous and place in baking dish', 'cover with paprika', 'bake at 400 for 5-10 minutes until edges just begin to brown']
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['preheat oven to 400', 'combine onions , garlic , and oil in large stirfry pan and sautee over med - medhi heat until onions soften', 'add butternut squash , carrots , vegetable stock , pepper , dill weed , and parsley', 'bring to boil and cook until vegetables are tender', 'add zuchini and cook until almost tender', 'stir in garbonzo beans , tomatos , and salt to taste', 'boil 2', '5 c water and pour over couscous', 'cover and let sit for 5min', 'mix vegetable mixture and couscous and place in baking dish', 'cover with paprika', 'bake at 400 for 5-10 minutes until edges just begin to brown']
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Recipe Name : navy beans with moroccan flavor
Description : this is my husband's favorite way to fix navy beans.
Ingredients : ['dried navy beans', 'water', 'tomato paste', 'garlic cloves', 'onion', 'fresh parsley', 'beef bouillon cubes', 'cumin', 'paprika', 'salt', 'black pepper', 'turmeric']
Steps for preparation : ['mix everything together in pressure cooker', 'cook for 15-20 minutes after it begins to hiss', 'if using a regular pot cook the beans for 45-60 minutes']
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['mix everything together in pressure cooker', 'cook for 15-20 minutes after it begins to hiss', 'if using a regular pot cook the beans for 45-60 minutes']
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Recipe Name : nif s grilled moroccan chicken skewers
Description : this is an easy recipe to put together but make sure that you marinate it overnight. this is good with couscous, noodles or rice. enjoy!
Ingredients : ['boneless skinless chicken breasts', 'olive oil', 'ground coriander', 'cumin', 'salt', 'cinnamon', 'cayenne', 'garlic cloves', 'plain yogurt', 'honey', 'curry powder']
Steps for preparation : ['mix all marinade ingredients , add to resealable plastic bag and add chicken', 'smoosh chicken around in marinade and marinate in fridge overnight', 'mix all dip ingredients and refrigerate overnight', 'grill skewers over medium heat and garnish with dip']
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['mix all marinade ingredients , add to resealable plastic bag and add chicken', 'smoosh chicken around in marinade and marinate in fridge overnight', 'mix all dip ingredients and refrigerate overnight', 'grill skewers over medium heat and garnish with dip']
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Recipe Name : olive couscous salad moroccan for zwt 9
Description : per wikipedia – “the main moroccan berber dish most people are familiar with is couscous, a nat’l delicacy.” .. “couscous is a staple food of the no african cuisines of morocco, algeria, tunisia, mauritania & libya.” .. “spices & other flavorings –many ingredients are home-grown .. like mint & olives from meknes (a city in north morocco) & lemons from fez. common spices include coriander. common herbs include mint & parsley.” – this recipe reflects the moroccan cuisine in many ways. it was found at kitchenconfidante.com & described as: “wonderfully versatile, this salad works best if given time to soak in the flavors of the dressing. if made the night before, by the following dy it will be perfectly chilled, flavorful & ready to pair w/your favorite dishes.” enjoy!
Ingredients : ['couscous', 'garlic cloves', 'salt', 'lemon juice', 'dijon mustard', 'white balsamic vinegar', 'extra virgin olive oil', 'fresh ground black pepper', 'black olives', 'green olives', 'red onion', 'fresh cilantro', 'of fresh mint', 'parmesan cheese']
Steps for preparation : ['couscous - bring 2 cups of water to a boil in a med saucepan', 'salt the water & add couscous', 'cover the saucepan & reduce the heat to low', 'simmer for 5 minutes', 'remove the pan from the heat & allow the couscous to sit for another 5-10 minutes', 'drain any excess liquid & chill until ready to make the salad', 'dressing & assembly - mash together the garlic & salt', 'stir in the lemon juice , mustard , vinegar , olive oil & pepper', 'toss the dressing w / the olives , red onion , cilantro & mint into the couscous', 'refrigerate until ready to serve', 'optional before serving to shave parmesan cheese over the salad']
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['couscous - bring 2 cups of water to a boil in a med saucepan', 'salt the water & add couscous', 'cover the saucepan & reduce the heat to low', 'simmer for 5 minutes', 'remove the pan from the heat & allow the couscous to sit for another 5-10 minutes', 'drain any excess liquid & chill until ready to make the salad', 'dressing & assembly - mash together the garlic & salt', 'stir in the lemon juice , mustard , vinegar , olive oil & pepper', 'toss the dressing w / the olives , red onion , cilantro & mint into the couscous', 'refrigerate until ready to serve', 'optional before serving to shave parmesan cheese over the salad']
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Recipe Name : one pan moroccan stewed chicken
Description : my husband came across this recipe in men's health magazine and asked me to make this. we just had this tonight for the first time, and we loved it! we appreciated its simplicity, its uniqueness, and the fact that it is a well-balanced dish - lean protein, veggies, beans, and whole grains - all in one pan (or almost all in one pan)! it has a wonderful flavor - that lovely sweet and spicy blend that is a mainstay of indian/moroccan food. i also loved that this was ready in under 30 minutes. yummylicious!
Ingredients : ['boneless skinless chicken thighs', 'garbanzo beans', 'diced tomatoes', 'zucchini', 'cilantro', 'cumin', 'cayenne pepper', 'cinnamon', 'olive oil', 'chicken broth', 'salt and pepper', 'whole grain rice']
Steps for preparation : ['heat oil in large saute pan or electric skillet', 'sprinkle chicken thighs with salt and pepper', 'place thighs in pan and brown on each side', 'add the zucchini , stir and saute , until tender and lightly browned', 'add the garbanzo beans , diced tomatoes , and chicken broth', 'sprinkle all with cumin , cayenne , and cinnamon', 'turn the heat to low , and simmer for 10 to 15 minutes , until the chicken is tender and cooked through', 'season with salt and pepper', 'sprinkle with cilantro', 'serve with whole grain rice or cooked couscous']
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['heat oil in large saute pan or electric skillet', 'sprinkle chicken thighs with salt and pepper', 'place thighs in pan and brown on each side', 'add the zucchini , stir and saute , until tender and lightly browned', 'add the garbanzo beans , diced tomatoes , and chicken broth', 'sprinkle all with cumin , cayenne , and cinnamon', 'turn the heat to low , and simmer for 10 to 15 minutes , until the chicken is tender and cooked through', 'season with salt and pepper', 'sprinkle with cilantro', 'serve with whole grain rice or cooked couscous']
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Recipe Name : one pot moroccan chicken
Description : something i want to try
Ingredients : ['olive oil', 'onions', 'moroccan seasoning', 'chicken thigh fillets', 'chicken stock', 'lemon, juice and rind of', 'potatoes', 'green beans']
Steps for preparation : ['heat half of oil in a flameproof casserole or frying pan with a lid on medium', 'cook onion , uncovered , for 3 minutes , stirring , until soft and starting to brown', 'stir through moroccan seasoning and cook for 1 minute , until fragrant', 'remove from pan and set aside', 'heat remaining oil in same pan on high', 'cook chicken for 3 minutes each side , until browned', 'return onion to pan and pour over stock , lemon rind and juice', 'season to taste', 'bring to boil and reduce heat to low', 'scatter potato around chicken , cover and simmer for 12 minutes', 'add beans and simmer , covered , for another 3 minutes , until chicken is cooked through and vegetables are tender', 'serve chicken and vegetables with pan sauce spooned over']
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['heat half of oil in a flameproof casserole or frying pan with a lid on medium', 'cook onion , uncovered , for 3 minutes , stirring , until soft and starting to brown', 'stir through moroccan seasoning and cook for 1 minute , until fragrant', 'remove from pan and set aside', 'heat remaining oil in same pan on high', 'cook chicken for 3 minutes each side , until browned', 'return onion to pan and pour over stock , lemon rind and juice', 'season to taste', 'bring to boil and reduce heat to low', 'scatter potato around chicken , cover and simmer for 12 minutes', 'add beans and simmer , covered , for another 3 minutes , until chicken is cooked through and vegetables are tender', 'serve chicken and vegetables with pan sauce spooned over']
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Recipe Name : one pot moroccan lamb
Description : a quick to assemble recipe that smells wondereful and tastes even better!
Ingredients : ['oil', 'lamb', 'beef stock', 'onions', 'prunes', 'dried apricots', 'tomato paste', 'ground ginger', 'ground cinnamon', 'slivered almonds']
Steps for preparation : ['heat the oil in a large saucepan', 'add the meat in small batches , and cook over a medium heat until well browned', 'return all the meat to the pan', 'add all the remaining ingredients and season with pepper', 'bring to the boil , then reduce the heat and simmer covered for about 1 hour or until the meat is tender', 'garnish with the almonds , and serve with rice']
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['heat the oil in a large saucepan', 'add the meat in small batches , and cook over a medium heat until well browned', 'return all the meat to the pan', 'add all the remaining ingredients and season with pepper', 'bring to the boil , then reduce the heat and simmer covered for about 1 hour or until the meat is tender', 'garnish with the almonds , and serve with rice']
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Recipe Name : orange and date salad moroccan
Description : i love that this recipe is different (and hopefully more authentic) than the others posted here - as it uses ras el hanout as the spice. the freshness of this would be great with anything spicy. prep time doesn't include refrigeration time.
Ingredients : ['navel oranges', 'orange blossom water', 'dates', 'slivered almonds', 'of fresh mint', 'ras el hanout spice mix']
Steps for preparation : ['peel the oranges , removing all the pith', 'section them by cutting away all the membranes', 'place the segments in a bowl and squeeze the juice from the remainder of the orange over them', 'add the orange blossom water and stir gently to combine', 'cover with plastic wrap and refrigerate until chilled', 'place the segments and the juice on a large flat dish and scatter the dates and almonds over the top', 'sprinkle the mint and ras el hanout over the orange segments', 'serve chilled']
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['peel the oranges , removing all the pith', 'section them by cutting away all the membranes', 'place the segments in a bowl and squeeze the juice from the remainder of the orange over them', 'add the orange blossom water and stir gently to combine', 'cover with plastic wrap and refrigerate until chilled', 'place the segments and the juice on a large flat dish and scatter the dates and almonds over the top', 'sprinkle the mint and ras el hanout over the orange segments', 'serve chilled']
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Recipe Name : orange yogurt smoothie moroccan
Description : found this recipe on about.com, under the moroccan food section, and i am posting for zwt. here is what is stated about the drink: "this drink is best well-chilled, so blend with a generous handful of ice. optional powdered milk adds frothy creaminess."
Ingredients : ['orange juice', 'orange', 'plain yogurt', 'powdered milk', 'sugar', 'ice cubes']
Steps for preparation : ['place all ingredients in a blender and process until smooth', 'pour into glasses and serve']
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['place all ingredients in a blender and process until smooth', 'pour into glasses and serve']
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Recipe Name : pan seared moroccan salmon
Description : adapted from healthy women's magazine, this dish has plenty of flavor!
Ingredients : ['cilantro leaves', 'paprika', 'fresh lemon juice', 'garlic', 'extra virgin olive oil', 'cumin', 'dried red chili pepper', 'salt', 'salmon fillets', 'olive oil flavored cooking spray']
Steps for preparation : ['in a medium bowl , combine all ingredients except the salmon', 'stir to make a paste', 'rub the paste to evenly cover the salmon fillets', 'place on a plate , cover with plastic wrap , and refrigerate for 5 minutes up to 2 hours', 'preheat a 10" nonstick pan over medium high heat', 'spray with oil and add salmon', 'cook 2 minutes per side , then lower heat to medium', 'continue cooking until inside is no longer translucent , about 3 minutes per side', 'enjoy !']
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['in a medium bowl , combine all ingredients except the salmon', 'stir to make a paste', 'rub the paste to evenly cover the salmon fillets', 'place on a plate , cover with plastic wrap , and refrigerate for 5 minutes up to 2 hours', 'preheat a 10" nonstick pan over medium high heat', 'spray with oil and add salmon', 'cook 2 minutes per side , then lower heat to medium', 'continue cooking until inside is no longer translucent , about 3 minutes per side', 'enjoy !']
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Recipe Name : pan fried moroccan chicken
Description : the oranges and mint in this low-fat moroccan chicken will add zing to your dinner.
the prep time includes 30min marinating time.
Ingredients : ['red chile', 'dried chili pepper flakes', 'garlic cloves', 'lemon, juice of', 'ground cinnamon', 'ground cumin', 'sultanas', 'pine nuts', 'olive oil', 'chicken fillets', 'orange', 'mint']
Steps for preparation : ['place chilli , chilli flakes , garlic , lemon juice , cinnamon , cumin , sultanas , pine nuts , half the olive oil and 1 teaspoon salt in a bowl', 'mix well', 'add chicken and refrigerate for 30 minutes', 'heat the remaining olive oil in a large frypan', 'add the chicken pieces and cook on one side for 1-2 minutes or until golden', 'turn over , add the orange slices and cook for 2-3 minutes until cooked through', 'stir through the mint', 'serve with couscous and some low-fat yoghurt']
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['place chilli , chilli flakes , garlic , lemon juice , cinnamon , cumin , sultanas , pine nuts , half the olive oil and 1 teaspoon salt in a bowl', 'mix well', 'add chicken and refrigerate for 30 minutes', 'heat the remaining olive oil in a large frypan', 'add the chicken pieces and cook on one side for 1-2 minutes or until golden', 'turn over , add the orange slices and cook for 2-3 minutes until cooked through', 'stir through the mint', 'serve with couscous and some low-fat yoghurt']
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Recipe Name : potage marocain moroccan soup
Description : this fall season soup is moroccan as well as french in spirit. very easy to prepare and would make a great first course for a fall menu.
Ingredients : ['fresh pumpkin', 'vegetable broth', 'yellow onions', 'water', 'ras el hanout spice mix', 'kosher salt', 'ground coriander', 'whole milk', 'butter', 'plain yogurt', 'fresh cilantro']
Steps for preparation : ['combine first 7 ingredients in a large saucepan and bring to a boil', 'cover , reduce heat , and simmer 10 minutes or until vegetables are tender', 'place half of squash mixture in a blender', 'remove center piece of blender lid and secure blender lid on blender', 'place a clean towel over opening in blender lid', 'blend until smooth', 'pour pureed mixture into a large bowl', 'repeat procedure with remaining squash mixture', 'return pureed mixture to pan over low heat', 'add milk and butter to pan and cook 3 minutes or until thoroughly heated', 'serve with yogurt and cilantro']
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['combine first 7 ingredients in a large saucepan and bring to a boil', 'cover , reduce heat , and simmer 10 minutes or until vegetables are tender', 'place half of squash mixture in a blender', 'remove center piece of blender lid and secure blender lid on blender', 'place a clean towel over opening in blender lid', 'blend until smooth', 'pour pureed mixture into a large bowl', 'repeat procedure with remaining squash mixture', 'return pureed mixture to pan over low heat', 'add milk and butter to pan and cook 3 minutes or until thoroughly heated', 'serve with yogurt and cilantro']
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Recipe Name : quick braised chicken with moroccan spices lemon and olives
Description : from in the kitchen with a good appetitie. feel free to substitute a large preserved lemon and skip the blanching step.
Ingredients : ['lemon', 'kosher salt', 'chicken legs', 'black pepper', 'extra virgin olive oil', 'onion', 'garlic', 'fresh ginger', 'ground coriander', 'ground cumin', 'paprika', 'turmeric', 'cayenne pepper', 'chicken stock', 'saffron', 'green olives', 'dried currants', 'cilantro']
Steps for preparation : ['thinly slice lemon crosswise into rounds', 'cut rounds into quarters', 'place lemon in a small saucepan with water just to cover and stir in 1 tablespoon kosher salt', 'bring to a boil , then reduce heat and simmer for 5 minutes', 'drain well and rinse lemon under cold water', 'heat 3 tablespoons of oil in a dutch oven or large , deep skillet or over medium high heat', 'dry the chicken pieces and season them with remaining 1 1 / 2 teaspoons kosher salt and the pepper', 'place them in the skillet in batches and brown on all sides , about 10 minutes', 'remove the chicken and place on a paper towel lined plate', 'if skillet looks dry add the remaining tablespoon oil', 'add the onion to the skillet and cook until slightly softened', 'add the ginger , garlic , coriander , cumin , paprika , turmeric and cayenne pepper and stir together', 'cook 1 minute longer', 'add the chicken pieces and stir to coat with the spice mixture', 'pour the chicken stock into the skillet so that 2 / 3 of the chicken is submerged', 'add the saffron and stir to combine', 'bring liquid to a simmer , cover the skillet and simmer on medium low heat 20-25 minutes', 'add the olives , lemon slices , and dried fruit if using , stirring to combine', 'cover and cook another 10 minutes or until chicken is cooked through', 'transfer chicken to a serving platter', 'raise heat to high and boil sauce , uncovered , until thickened , about 10 minutes', 'stir in cilantro and spoon sauce over chicken to serve']
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['thinly slice lemon crosswise into rounds', 'cut rounds into quarters', 'place lemon in a small saucepan with water just to cover and stir in 1 tablespoon kosher salt', 'bring to a boil , then reduce heat and simmer for 5 minutes', 'drain well and rinse lemon under cold water', 'heat 3 tablespoons of oil in a dutch oven or large , deep skillet or over medium high heat', 'dry the chicken pieces and season them with remaining 1 1 / 2 teaspoons kosher salt and the pepper', 'place them in the skillet in batches and brown on all sides , about 10 minutes', 'remove the chicken and place on a paper towel lined plate', 'if skillet looks dry add the remaining tablespoon oil', 'add the onion to the skillet and cook until slightly softened', 'add the ginger , garlic , coriander , cumin , paprika , turmeric and cayenne pepper and stir together', 'cook 1 minute longer', 'add the chicken pieces and stir to coat with the spice mixture', 'pour the chicken stock into the skillet so that 2 / 3 of the chicken is submerged', 'add the saffron and stir to combine', 'bring liquid to a simmer , cover the skillet and simmer on medium low heat 20-25 minutes', 'add the olives , lemon slices , and dried fruit if using , stirring to combine', 'cover and cook another 10 minutes or until chicken is cooked through', 'transfer chicken to a serving platter', 'raise heat to high and boil sauce , uncovered , until thickened , about 10 minutes', 'stir in cilantro and spoon sauce over chicken to serve']
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Recipe Name : quick moroccan chickpea and vegetable couscous
Description : posting for zwt 6 north african from the quick recipe.
4 - 6 servings as a main dish or 8 servings as a side.
Ingredients : ['unsalted butter', 'couscous', 'onion', 'carrots', 'salt', 'garlic', 'ground coriander', 'ground ginger', 'chickpeas', 'low sodium chicken broth', 'frozen peas', 'parsley', 'ground black pepper', 'lemon']
Steps for preparation : ['melt 2 tablespoons butter in a large skillet over medium-high heat', 'when the foaming subsides , add the couscous and cook , stirring frequently with a heatproof rubber spatula or wooden spoon , until some grains are just beginning to brown , about 3 minutes', 'scrape the grains from the skillet into a large bowl and return the pan to medium heat', 'add the remaining 2 tablespoons butter to the empty pan', 'once the butter melts , add the onion , carrots , and 1 teaspoon salt', 'cook , stirring occasionally , until the onion softens and begins to brown , about 5 minutes', 'stir in the garlic , coriander , and ginger and cook until fragrant , about 30 seconds', 'add the chickpeas , broth , and 2 cups water , increase the heat to medium-high , and bring to a boil', 'stir in the peas and pour the mixture over the toasted couscous', 'cover tightly with plastic wrap and allow to sit for 12 minutes', 'remove the plastic wrap , add the herbs , and fluff the grains with a fork', 'adjust the seasonings with salt and pepper to taste', 'serve immediately , accompanied by lemon wedges']
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['melt 2 tablespoons butter in a large skillet over medium-high heat', 'when the foaming subsides , add the couscous and cook , stirring frequently with a heatproof rubber spatula or wooden spoon , until some grains are just beginning to brown , about 3 minutes', 'scrape the grains from the skillet into a large bowl and return the pan to medium heat', 'add the remaining 2 tablespoons butter to the empty pan', 'once the butter melts , add the onion , carrots , and 1 teaspoon salt', 'cook , stirring occasionally , until the onion softens and begins to brown , about 5 minutes', 'stir in the garlic , coriander , and ginger and cook until fragrant , about 30 seconds', 'add the chickpeas , broth , and 2 cups water , increase the heat to medium-high , and bring to a boil', 'stir in the peas and pour the mixture over the toasted couscous', 'cover tightly with plastic wrap and allow to sit for 12 minutes', 'remove the plastic wrap , add the herbs , and fluff the grains with a fork', 'adjust the seasonings with salt and pepper to taste', 'serve immediately , accompanied by lemon wedges']
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Recipe Name : quick moroccan salad
Description : delicious and easy to put together! times include 1 hour chilling time.
Ingredients : ['canned mushrooms', 'canned chick-peas', 'black olives', 'shallot', 'red capsicum', 'green capsicum', 'cherry tomatoes', 'coconut milk', 'garlic cloves', 'lemon juice', 'cumin', 'turmeric', 'dried basil']
Steps for preparation : ['combine salad ingredients and chill well', 'mix dressing ingredients', 'pour over salad just before serving']
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['combine salad ingredients and chill well', 'mix dressing ingredients', 'pour over salad just before serving']
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Recipe Name : quinoa and pistachio salad with moroccan pesto
Description : from cooking light july, 2009. i have been looking to include more quinoa in our diet since it is low calorie and very filling and this recipe turned out to be easy and a hit with everyone in my family. it is delicious!
here is what cooking light says about it: quinoa is a quick-cooking whole grain supplying protein, iron, and vitamin e. pair this side dish with simple grilled chicken or fish. for a vegetarian entree option, use organic vegetable broth and add one can of rinsed, drained chickpeas to ramp up the protein even more.
Ingredients : ['red bell pepper', 'quinoa', 'reduced-sodium fat-free chicken broth', 'water', 'orange juice', 'fresh cilantro', 'extra virgin olive oil', 'fresh flat-leaf parsley', 'fresh lemon juice', 'ground cumin', 'kosher salt', 'cayenne pepper', 'garlic cloves', 'oil-cured olives', 'pistachios']
Steps for preparation : ['preheat broiler', 'cut bell pepper in half lengthwise', 'discard seeds and membranes', 'place pepper halves , skin sides up , on a foil-lined baking sheet', 'flatten with hand', 'broil 12 minutes or until blackened', 'place in a zip-top plastic bag', 'seal', 'let stand for 10 minutes', 'peel and chop', 'place quinoa , brothy , 1 / 2 cup water , and juice in a large saucepan', 'bring to a boil', 'cover , reduce heat , and simmer 12 minutes or unitl liquid is absorbed', 'place cilantro and next 7 ingredients in a food processor', 'process until smooth', 'combine bell pepper , quinoa mixture , cilantro mixture , and olives in a large bowl', 'sprinle with nuts']
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['preheat broiler', 'cut bell pepper in half lengthwise', 'discard seeds and membranes', 'place pepper halves , skin sides up , on a foil-lined baking sheet', 'flatten with hand', 'broil 12 minutes or until blackened', 'place in a zip-top plastic bag', 'seal', 'let stand for 10 minutes', 'peel and chop', 'place quinoa , brothy , 1 / 2 cup water , and juice in a large saucepan', 'bring to a boil', 'cover , reduce heat , and simmer 12 minutes or unitl liquid is absorbed', 'place cilantro and next 7 ingredients in a food processor', 'process until smooth', 'combine bell pepper , quinoa mixture , cilantro mixture , and olives in a large bowl', 'sprinle with nuts']
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Recipe Name : ras el hanout moroccan spice mix
Description : ras el hanout ( "top of the shop" ) is a spice mixture from morocco that can contain anywhere from 10-100 different spices. after checking cookbooks & searching online i decided on this combination for this spice mix.
Ingredients : ['ground nutmeg', 'ground coriander', 'ground cumin', 'ground ginger', 'turmeric', 'salt', 'cinnamon', 'sugar', 'paprika', 'ground black pepper', 'cayenne pepper', 'cardamom powder', 'ground allspice', 'ground cloves']
Steps for preparation : ['mix all the spices together', 'store in an airtight container']
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['mix all the spices together', 'store in an airtight container']
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Recipe Name : ras el hanout moroccan spice mix from vegetarian times
Description : entered for safe-keeping. from june 2012 vegetarian times. yet another version of this spice best known as seasoning in moroccan couscous, as you will have to experiment to find your favorite version to suit your taste preference and spice availability. compared to my recipe #374781 #374781, this version has much less cinnamon, and a lot more ground coriander, and it uses smoked paprika. ras el hanout can contain up to 50 different spices and vary in heat and intensity. vt said its version is mild and simplified, yet full of flavor.
Ingredients : ['smoked paprika', 'ground coriander', 'ground cumin', 'ground ginger', 'ground turmeric', 'ground black pepper', 'garlic powder', 'ground allspice', 'ground cinnamon', 'ground nutmeg']
Steps for preparation : ['combine all ingredients in small bowl', 'store in airtight container']
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['combine all ingredients in small bowl', 'store in airtight container']
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Recipe Name : ras el hanout a moroccan spice blend by rachael ray
Description : traditional moroccan spice blend that i found on foodnetwork.com.
Ingredients : ['ground cumin', 'ground coriander', 'turmeric', 'paprika', 'nutmeg', 'ground cinnamon', 'ground cardamom', 'ground allspice', 'cayenne pepper', 'ground cloves']
Steps for preparation : ['combine the cumin , coriander , turmeric , paprika , nutmeg cinnamon , cardamom , allspice , cayenne pepper and ground cloves and store in an airtight container away from the heat for up to several months']
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['combine the cumin , coriander , turmeric , paprika , nutmeg cinnamon , cardamom , allspice , cayenne pepper and ground cloves and store in an airtight container away from the heat for up to several months']
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Recipe Name : ras el hanout moroccan spiced chicken
Description : this recipe appeared in a local food magazine called mix. it was simple to prepare, but wonderfully different. the spices blend together during cooking to make a wonderfully rich and deep flavor. the dutch oven cooking produces a tender, falling-off-the-bone chicken.
this recipe would originally be prepared in an earthenware cooking vessel, called a tagine, which has a conical lid. i'm sure most of us don't have one lurking in our cupboards, but the results from a dutch oven are wonderful. served with some steamed rice, the little ones were asking for seconds and the adults were asking for thirds.
Ingredients : ['ground cinnamon', 'turmeric', 'fresh ground black pepper', 'nutmeg', 'ground cardamom', 'ground cloves', 'chicken drumsticks', 'chicken thighs', 'fresh thyme', 'garlic cloves', 'olive oil', 'onion', 'lemon', 'chicken broth', 'salt']
Steps for preparation : ['to make the ras al-hanout spice mixture: combine the cinnamon , turmeric , black pepper , nutmeg , cardamom and cloves in a small bowl', 'thoroughly pat the chicken dry and dredge in the ras al-hanout spices until pieces are nicely covered but not over-loaded', 'place in a bowl or large dish and scatter thyme and garlic over the chicken', 'pour 1 / 2 c olive oil over and toss to coat thoroughly', 'cover with plastic wrap and refrigerate overnight if possible , or several hours', 'remove marinated chicken and place on counter for 30 minutes', 'heat 1 t', 'olive oil in a dutch oven over medium-high heat', 'remove chicken from the dish , keeping the marinade , and brown chicken on all sides in the hot oil', 'set the chicken aside and add the onion to the dutch oven , cook until translucent', 'return the chicken to the dutch oven , adding the lemon and the reserved marinade', 'sprinkle generously with salt', 'add enough broth to almost cover the chicken , bring to a simmer , cover and cook until the chicken has begun to pull away from the bones and is quite tender , about 1 hour and 15 minutes', 'remove the lid the last 15 minutes of cooking time to reduce the broth', 'if it needs to reduce further , remove the chicken and boil the broth until nicely reduced to approximately 2 cups , but you can reduce it less if you want more sauce', 'you can thicken the sauce with cornstarch mixed with water', 'serve with white rice or other grain of choice']
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['to make the ras al-hanout spice mixture: combine the cinnamon , turmeric , black pepper , nutmeg , cardamom and cloves in a small bowl', 'thoroughly pat the chicken dry and dredge in the ras al-hanout spices until pieces are nicely covered but not over-loaded', 'place in a bowl or large dish and scatter thyme and garlic over the chicken', 'pour 1 / 2 c olive oil over and toss to coat thoroughly', 'cover with plastic wrap and refrigerate overnight if possible , or several hours', 'remove marinated chicken and place on counter for 30 minutes', 'heat 1 t', 'olive oil in a dutch oven over medium-high heat', 'remove chicken from the dish , keeping the marinade , and brown chicken on all sides in the hot oil', 'set the chicken aside and add the onion to the dutch oven , cook until translucent', 'return the chicken to the dutch oven , adding the lemon and the reserved marinade', 'sprinkle generously with salt', 'add enough broth to almost cover the chicken , bring to a simmer , cover and cook until the chicken has begun to pull away from the bones and is quite tender , about 1 hour and 15 minutes', 'remove the lid the last 15 minutes of cooking time to reduce the broth', 'if it needs to reduce further , remove the chicken and boil the broth until nicely reduced to approximately 2 cups , but you can reduce it less if you want more sauce', 'you can thicken the sauce with cornstarch mixed with water', 'serve with white rice or other grain of choice']
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Recipe Name : ras el hanout moroccan spice blend
Description : makes just about 1/4 cup (?) needed to complete recipe#230031 and thought you might be able to use it too. posted for zwt3
Ingredients : ['ground allspice', 'ground nutmeg', 'spanish saffron threads', 'ground black pepper', 'ground mace', 'ground cinnamon', 'ground cardamom', 'ground ginger', 'salt', 'ground turmeric']
Steps for preparation : ['using a mortar and pestle or a spice grinder , reduce the ingredients to a fine powder', 'sift to remove fibrous elements', 'place in a tightly sealed container and store in a cool , dark place , or in the freezer']
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['using a mortar and pestle or a spice grinder , reduce the ingredients to a fine powder', 'sift to remove fibrous elements', 'place in a tightly sealed container and store in a cool , dark place , or in the freezer']
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Recipe Name : raw vegan moroccan carrot salad
Description : today i made a raw moroccan carrot salad which i found posted on thesunnyrawkitchen.blogspot.com. when i saw this recipe i got so excited because i had wanted to try a traditional moroccan carrot salad a few months ago but didn't because i can't stand the taste of cooked carrots. i love trying new mediterranean dishes, so this was perfect... more at bellaraw.blogspot.com
**cook time is really refrigeration time**
Ingredients : ['carrot', 'extra virgin olive oil', 'fresh lemon juice', 'fresh cilantro', 'garlic cloves', 'ground cumin', 'ground cinnamon', 'sumac', 'salt', 'harissa']
Steps for preparation : ['in a large bowl , mix together all the ingredients', 'cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld', 'served chilled or at room temperature']
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['in a large bowl , mix together all the ingredients', 'cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld', 'served chilled or at room temperature']
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Recipe Name : real moroccan chicken
Description : this is my husband's favorite dish. it reminds him of home (he is from morocco). every person i share this with always begs for more. serve it with only a loaf of crusty french bread. it is tradition to serve this on a large dish in the middle of table and everyone use their pieces of bread as utensils.
Ingredients : ['olive oil', 'chicken legs', 'onion', 'celery', 'turmeric', 'cumin', 'ground ginger', 'paprika', 'curry', 'chicken broth', 'baking potatoes', 'salt', 'black pepper', 'fresh parsley', 'fresh cilantro']
Steps for preparation : ['put half olive oil in a dutch oven or 4 quart sauce pan', 'brown chicken on all sides until crispy in oil over about medium heat', 'remove chicken and place to side', 'put rest of olive oil in pan and add celery and onions', 'saute until translucent and fragrant', 'add all spices and roast over med-low heat for about 5 minute', 'pour in chicken broth and stir to dissolve spices', 'add potatoes and mix along with parsley and cilantro', 'place chicken pieces back into pot without stirring around and bring to boil', 'as soon as the boil starts bring heat to lowest setting and simmer for 75 minutes covered', 'let stand off heat for 10 minutes to let flavors rest and sauce to thicken', 'serve on large platter with friends and pieces of french bread to dip in sauce and grab pieces of food']
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['put half olive oil in a dutch oven or 4 quart sauce pan', 'brown chicken on all sides until crispy in oil over about medium heat', 'remove chicken and place to side', 'put rest of olive oil in pan and add celery and onions', 'saute until translucent and fragrant', 'add all spices and roast over med-low heat for about 5 minute', 'pour in chicken broth and stir to dissolve spices', 'add potatoes and mix along with parsley and cilantro', 'place chicken pieces back into pot without stirring around and bring to boil', 'as soon as the boil starts bring heat to lowest setting and simmer for 75 minutes covered', 'let stand off heat for 10 minutes to let flavors rest and sauce to thicken', 'serve on large platter with friends and pieces of french bread to dip in sauce and grab pieces of food']
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Recipe Name : red moroccan harira
Description : its red, its good, and you will want more! this recipe is a time saver. it uses chicken, but if you like you can use beef or lamb. i suggest making it double. its that good.
Ingredients : ['thyme', 'salt', 'paprika', 'cinnamon', 'basil', 'turmeric', 'ginger', 'celery', 'red bell pepper', 'onion', 'carrot', 'fresh parsley', 'fresh cilantro', 'diced tomatoes', 'olive oil', 'garlic', 'brown lentils', 'chicken', 'tomato sauce', 'pasta', 'chickpeas', 'flour', 'milk', 'fresh lemon']
Steps for preparation : ['mix all spices in a small cup', 'set aside', 'in a food processor , puree all veggies', 'fry garlic and lentils in oil for 2 minutes in a pan', 'add veggie puree to pan', 'saut on med / high heat for 15 minutes', 'stir once in awhile', 'meanwhile , chop meat into 1 / 2 inch cubes', 'in large stew pot: combine 2 c water , chopped meat , tomato sauce , pasta pieces and saut mixture', 'bring to a light boil', 'let it all cook for 30 minutes on low heat', 'stir occasionally', 'add spices , chickpeas and 1 more c water', 'dissolve flour in 2 / 3c water', 'add to stew', 'cook 10 more minutes', 'add milk', 'cook 5 more minutes', 'squeeze in fresh lemon and turn off', 'enjoy !']
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['mix all spices in a small cup', 'set aside', 'in a food processor , puree all veggies', 'fry garlic and lentils in oil for 2 minutes in a pan', 'add veggie puree to pan', 'saut on med / high heat for 15 minutes', 'stir once in awhile', 'meanwhile , chop meat into 1 / 2 inch cubes', 'in large stew pot: combine 2 c water , chopped meat , tomato sauce , pasta pieces and saut mixture', 'bring to a light boil', 'let it all cook for 30 minutes on low heat', 'stir occasionally', 'add spices , chickpeas and 1 more c water', 'dissolve flour in 2 / 3c water', 'add to stew', 'cook 10 more minutes', 'add milk', 'cook 5 more minutes', 'squeeze in fresh lemon and turn off', 'enjoy !']
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Recipe Name : rfissa moroccan chicken with lentils
Description : this dish is made on special occasions in morocco. it is served in one communal dish & everyone eats out of it with their right hand (no utensils). it is time consuming to make but it is much easier if you have a second pair of hands to help. (smen is a special kind of rancid butter mixed with spices that is used to flavor tagines & other dishes in morocco. it can be purchased online.)
Ingredients : ['whole chickens', 'onion', 'olive oil', 'ginger', 'ras el hanout spice mix', 'salt', 'black pepper', 'unbleached flour', 'sugar', 'water', 'oil', 'onions', 'turmeric', 'saffron', 'parsley', 'canola oil', 'smen', 'fenugreek seeds', 'dry lentils']
Steps for preparation : ['wash the chicken & marinate it in a mixture of grated onion , olive oil , ginger , ras el hanout , salt , & pepper for at least 2 hours in the refrigerator', 'i find it helpful to make 2 smaller batches instead of 1 large one', 'one to make before cooking the chicken & the other to make while the chicken is cooking', "m'semmen: in a large bowl mix 2 1 / 2 cups of flour with 1 tsp salt & 1 tsp sugar", 'add enough lukewarm water to the mixture to form a stiff dough', 'knead the mixture for 5 minutes until it forms a smooth dough', 'pull the dough apart into golf ball size balls , around 12-15', 'pour 1 tablespoon of oil onto a large pizza pan', 'lightly roll each ball in the oil then place back into the bowl', "one to form the m'semmen & one to cook it", 'person 1: make sure your hands & the pizza pan are well oiled', 'take one ball & gently spread it out with your oiled finger', 'person 2: drizzle a small amount of oil in a large frying pan with your finger', 'heat the pan over medium heat until it gets hot', "lay one sheet of m'semmen in the pan & cook on each side until it has golden spots", 'repeat the previous 2 steps until each ball has been cooked', "place the m'semmen on a plate to be used later", 'in a 8 or 10 quart pressure cooker place 4 cups of water , onion strips , parsley , spices , oil , & chicken', 'simmer , uncovered , on medium heat for 10 minutes', 'after that time turn the chicken over & simmer , uncovered , for 10 minutes more', "while the chicken is simmering start your second batch of m'semmen , repeating all the steps for it", "you should end up with around 25 sheets of m'semmen in all", 'after the chicken is done simmering add the lentils , smen , fenugreek & another cup of water to the bottom of the pressure cooker', 'make sure the chicken is breast side down', 'seal with the lid & cook for 10-15 minutes more , after it begins to hiss', 'it is ready when the chicken & lentils are tender', "take all the m'semmen sheets & shred them into 1 inch pieces", 'place them in the top of a couscoussier or steamer', 'steam them until they are limp & warm', "scatter a thin layer of shredded m'semmen in the bottom of a large deep platter", 'place the chicken in the middle of the platter', "litter the rest of the m'semmen around the chicken", "pour a generous amount of lentils & sauce over the chicken & m'semmen", 'put any extra sauce into a bowl with a ladle to be used to dish up additional sauce while eating']
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['wash the chicken & marinate it in a mixture of grated onion , olive oil , ginger , ras el hanout , salt , & pepper for at least 2 hours in the refrigerator', 'i find it helpful to make 2 smaller batches instead of 1 large one', 'one to make before cooking the chicken & the other to make while the chicken is cooking', "m'semmen: in a large bowl mix 2 1 / 2 cups of flour with 1 tsp salt & 1 tsp sugar", 'add enough lukewarm water to the mixture to form a stiff dough', 'knead the mixture for 5 minutes until it forms a smooth dough', 'pull the dough apart into golf ball size balls , around 12-15', 'pour 1 tablespoon of oil onto a large pizza pan', 'lightly roll each ball in the oil then place back into the bowl', "one to form the m'semmen & one to cook it", 'person 1: make sure your hands & the pizza pan are well oiled', 'take one ball & gently spread it out with your oiled finger', 'person 2: drizzle a small amount of oil in a large frying pan with your finger', 'heat the pan over medium heat until it gets hot', "lay one sheet of m'semmen in the pan & cook on each side until it has golden spots", 'repeat the previous 2 steps until each ball has been cooked', "place the m'semmen on a plate to be used later", 'in a 8 or 10 quart pressure cooker place 4 cups of water , onion strips , parsley , spices , oil , & chicken', 'simmer , uncovered , on medium heat for 10 minutes', 'after that time turn the chicken over & simmer , uncovered , for 10 minutes more', "while the chicken is simmering start your second batch of m'semmen , repeating all the steps for it", "you should end up with around 25 sheets of m'semmen in all", 'after the chicken is done simmering add the lentils , smen , fenugreek & another cup of water to the bottom of the pressure cooker', 'make sure the chicken is breast side down', 'seal with the lid & cook for 10-15 minutes more , after it begins to hiss', 'it is ready when the chicken & lentils are tender', "take all the m'semmen sheets & shred them into 1 inch pieces", 'place them in the top of a couscoussier or steamer', 'steam them until they are limp & warm', "scatter a thin layer of shredded m'semmen in the bottom of a large deep platter", 'place the chicken in the middle of the platter', "litter the rest of the m'semmen around the chicken", "pour a generous amount of lentils & sauce over the chicken & m'semmen", 'put any extra sauce into a bowl with a ladle to be used to dish up additional sauce while eating']
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Recipe Name : roasted moroccan spiced chicken
Description : i found this recipe online somewhere and i tried it and it was awesome!! really easy and really good. if you like spiced and flavorful food, this is a great recipe to try.
a note to the cook: i always put the chicken in a pan with the juices and put it directly in oven. you might have to cook it a few minutes longer, but it always comes out delicious.
Ingredients : ['roasting chickens', 'pepper', 'garlic cloves', 'cinnamon', 'lemon', 'cayenne pepper', 'cumin', 'salt', 'coriander', 'olive oil', 'paprika']
Steps for preparation : ['preheat oven to 400f', 'pat chicken dry and rub with flattened garlic cloves', 'place garlic in cavity', 'squeeze lemon into small bowl', 'place lemon in cavity', 'brush chicken with half of juice', 'mix spices and salt and rub over and inside chicken', 'tie legs together', 'heat oil in large ovenproof skillet', 'add chicken , breast side up', 'add remaining lemon juice to skillet', 'baste', 'chicken withpan juices', 'transfer to oven , and bake until juices run clear', 'baste occasionally', 'roast about 1 hour --']
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['preheat oven to 400f', 'pat chicken dry and rub with flattened garlic cloves', 'place garlic in cavity', 'squeeze lemon into small bowl', 'place lemon in cavity', 'brush chicken with half of juice', 'mix spices and salt and rub over and inside chicken', 'tie legs together', 'heat oil in large ovenproof skillet', 'add chicken , breast side up', 'add remaining lemon juice to skillet', 'baste', 'chicken withpan juices', 'transfer to oven , and bake until juices run clear', 'baste occasionally', 'roast about 1 hour --']
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Recipe Name : rockin moroccan pita
Description : ready in 20 minutes!
Ingredients : ['ground cumin', 'chili powder', 'boneless skinless chicken breast', 'olive oil', 'garbanzo beans', 'green onions', 'lemon juice', 'red bell pepper', 'parsley', 'salt and pepper', 'pita pockets', 'plain yogurt']
Steps for preparation : ['combine cumin and chili powder in a plastic bag', 'add chicken and shake to coat', 'heat 1 tablespoon oil in a large skillet over medium heat', 'add chicken', 'cook 5 minutes or until chicken is no longer pink , stirring frequently', 'set aside to cool', 'mix remaining ingredients except pita pockets , in bowl', 'stir in chicken', 'add salt and pepper', 'cut top off pitas to open', 'divide chicken mixture among the pitas', 'top with yogurt , if desired']
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['combine cumin and chili powder in a plastic bag', 'add chicken and shake to coat', 'heat 1 tablespoon oil in a large skillet over medium heat', 'add chicken', 'cook 5 minutes or until chicken is no longer pink , stirring frequently', 'set aside to cool', 'mix remaining ingredients except pita pockets , in bowl', 'stir in chicken', 'add salt and pepper', 'cut top off pitas to open', 'divide chicken mixture among the pitas', 'top with yogurt , if desired']
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Recipe Name : salat tangiers moroccan recipe for zwt 9
Description : i am not sure why, but i had never used much couscous in my cooking until i played zwt & no africa was 1 of the tour destinations. i fell deeply in “serious like” w/it & use it a lot in my cooking now. i am also a big fan of recipes that combine pasta plus veggie elements to work well as a single side-dish w/most meat choices. all that said, i found this recipe at a cooking-by-country website, captured it for myself & decided to share it w/you. times were vague -- so i opted to allow 5 min for ingredient prep, 20 min cook time & not include the 1 hr chill time. enjoy!
Ingredients : ['couscous', 'salt', 'boiling water', 'carrots', 'bell pepper', 'green beans', 'red onion', 'raisins', 'almonds', 'olive oil', 'lemon juice', 'cinnamon', 'orange juice', 'fresh parsley', 'of fresh mint']
Steps for preparation : ['place the couscous & salt in lrg bowl', 'add enough boiling water to cover it by -inch', 'cover tightly w / cling-film & allow to stand for 8-10 minutes', 'meanwhile , place the carrots , bell pepper & beans in a saucepan w / enough water to just cover', 'bring to a boil & cook for 8-10 min until just tender', 'meanwhile , mix together all dressing ingredients in a sml bowl', 'drain the cooked vegetables well & add to the cooked couscous , mixing well w / a fork', 'add onions , raisins & almonds', 'then pour in the dressing & toss well', 'chill for at least 1 hr before serving', 'using the salad dressing as the flavor mechanism would allow for different fruit flavors & even a sweet version that adds sugar or honey to the mix', 'feel free to use your own imagination']
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['place the couscous & salt in lrg bowl', 'add enough boiling water to cover it by -inch', 'cover tightly w / cling-film & allow to stand for 8-10 minutes', 'meanwhile , place the carrots , bell pepper & beans in a saucepan w / enough water to just cover', 'bring to a boil & cook for 8-10 min until just tender', 'meanwhile , mix together all dressing ingredients in a sml bowl', 'drain the cooked vegetables well & add to the cooked couscous , mixing well w / a fork', 'add onions , raisins & almonds', 'then pour in the dressing & toss well', 'chill for at least 1 hr before serving', 'using the salad dressing as the flavor mechanism would allow for different fruit flavors & even a sweet version that adds sugar or honey to the mix', 'feel free to use your own imagination']
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Recipe Name : savoury moroccan pie
Description : in morocco, this dish is known as pastilla and is traditionally made with pigeon meat but chicken works equally well. the flaky layers of pastry, tender meat and sugar-cinnamon topping make a delightful combination. if you want to make this for a dinner party, just prepare it ahead of time, then freeze until a few hours before you need to serve it.
Ingredients : ['phyllo dough', 'salt and pepper', 'chicken pieces', 'onions', 'vegetable oil', 'fresh coriander', 'turmeric', 'cinnamon', 'ground ginger', 'saffron', 'water', 'allspice', 'blanched almonds', 'sugar', 'eggs', 'icing sugar']
Steps for preparation : ['about 2 hours before starting , remove the phyllo from the freezer but keep tightly covered', 'salt and pepper the chicken', 'brown in its own juices in a heavy skillet', 'remove to a plate', 'add the onions and parsley to the skillet', 'saut in 2 tbsp vegetable oil or margarine until golden , stirring frequently', 'return chicken to the skillet and add coriander , turmeric , 1 teaspoon cinnamon , ginger , saffron in water , allspice , and 2 cups water or more if you think it is needed', 'bring to a slow boil', 'cover and simmer about 45 minutes , or until the chicken is done', 'meanwhile , saut the almonds in 4 tbsp oil until brown', 'remove to dry on paper towels', 'when cool and dry , chop coarsely and combine with the sugar and the remaining 1 / 4 teaspoon cinnamon', 'if you are going to cook the pastilla immediately , preheat oven to 375f', 'when chicken is done , remove from pot and let cool', 'if you wish , skim off some of the fat from the sauce and leave sauce over small flame to reduce the stock to about 1 1 / 2 cups', 'when the chicken is cool , debone it and , using your fingers , break it into small chunks , about 1 / 4 inch each', 'place on a plate', 'when the sauce is reduced , slowly add the beaten eggs and stir for a minute or two until eggs become custard like', 'do not let the sauce become too dry', 'you can assemble the pie several ways , using either a round quiche pan or a 9x13-inch dish', 'brush oil on the bottom of either pan you use', 'for the rectangular method , place 1 phyllo sheet in the pan and brush with oil', 'repeat with 5 more sheets', 'over them , spread 1 / 2 the nuts , 1 / 2 the egg mixture , all the chicken the remaining egg mixture , and the remaining nuts', 'cover with 5-6 sheets of phyllo , again brushing with oil each time', 'fold over any loose ends and brush the tops with oil', 'take a last leaf of phyllo , fold under so that it neatly covers the pie , and brush with oil', 'for the circular method , place one sheet of phyllo in the middle of the quiche pan', 'brush with oil and then repeat with 5 more phyllo sheets , moving the pan a bit so that the phyllo fans the entire pan', 'fold 2 pieces of phyllo and place in center', 'in a circle 9 inches in diameter , sprinkle 1 / 2 the almonds on top , then 1 / 2 the egg mixture , all the chicken , the remaining egg mixture and finally the remaining almonds', 'cover with the extended edges of the 6 phyllo sheets , brushing the edges first', 'seal down , then place 2 more sheets of phyllo on top', 'fold over and seal underneath , so that an enclosed circular crust is formed', 'bake the pie 30-45 minutes , until top is evenly browned', "when ready to serve , sprinkle the top with confectioners' sugar and cinnamon , almonds , or both , in crisscross fashion over the entire pastilla", 'if preparing in advance , make up the pie , then layer with aluminum foil and freeze', 'remove a few hours before cooking and cook as normal', 'you may need to bake it a bit longer']
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['about 2 hours before starting , remove the phyllo from the freezer but keep tightly covered', 'salt and pepper the chicken', 'brown in its own juices in a heavy skillet', 'remove to a plate', 'add the onions and parsley to the skillet', 'saut in 2 tbsp vegetable oil or margarine until golden , stirring frequently', 'return chicken to the skillet and add coriander , turmeric , 1 teaspoon cinnamon , ginger , saffron in water , allspice , and 2 cups water or more if you think it is needed', 'bring to a slow boil', 'cover and simmer about 45 minutes , or until the chicken is done', 'meanwhile , saut the almonds in 4 tbsp oil until brown', 'remove to dry on paper towels', 'when cool and dry , chop coarsely and combine with the sugar and the remaining 1 / 4 teaspoon cinnamon', 'if you are going to cook the pastilla immediately , preheat oven to 375f', 'when chicken is done , remove from pot and let cool', 'if you wish , skim off some of the fat from the sauce and leave sauce over small flame to reduce the stock to about 1 1 / 2 cups', 'when the chicken is cool , debone it and , using your fingers , break it into small chunks , about 1 / 4 inch each', 'place on a plate', 'when the sauce is reduced , slowly add the beaten eggs and stir for a minute or two until eggs become custard like', 'do not let the sauce become too dry', 'you can assemble the pie several ways , using either a round quiche pan or a 9x13-inch dish', 'brush oil on the bottom of either pan you use', 'for the rectangular method , place 1 phyllo sheet in the pan and brush with oil', 'repeat with 5 more sheets', 'over them , spread 1 / 2 the nuts , 1 / 2 the egg mixture , all the chicken the remaining egg mixture , and the remaining nuts', 'cover with 5-6 sheets of phyllo , again brushing with oil each time', 'fold over any loose ends and brush the tops with oil', 'take a last leaf of phyllo , fold under so that it neatly covers the pie , and brush with oil', 'for the circular method , place one sheet of phyllo in the middle of the quiche pan', 'brush with oil and then repeat with 5 more phyllo sheets , moving the pan a bit so that the phyllo fans the entire pan', 'fold 2 pieces of phyllo and place in center', 'in a circle 9 inches in diameter , sprinkle 1 / 2 the almonds on top , then 1 / 2 the egg mixture , all the chicken , the remaining egg mixture and finally the remaining almonds', 'cover with the extended edges of the 6 phyllo sheets , brushing the edges first', 'seal down , then place 2 more sheets of phyllo on top', 'fold over and seal underneath , so that an enclosed circular crust is formed', 'bake the pie 30-45 minutes , until top is evenly browned', "when ready to serve , sprinkle the top with confectioners' sugar and cinnamon , almonds , or both , in crisscross fashion over the entire pastilla", 'if preparing in advance , make up the pie , then layer with aluminum foil and freeze', 'remove a few hours before cooking and cook as normal', 'you may need to bake it a bit longer']
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Recipe Name : sea bass with moroccan salsa
Description : dh and i made this for dinner last night. we loved it! according to the recipe, couscous with minced green onions would make a nice side dish (we didn't try that). from bon appetit.
Ingredients : ['red bell peppers', 'olive oil', 'ground cumin', 'ground cinnamon', 'kalamata olive', 'red onion', 'cilantro', 'golden raisin', 'fresh lemon juice', 'mint', 'orange peel', 'cayenne pepper', 'sea bass fillets']
Steps for preparation : ['char peppers over gas flame or in broiler until blackened on all sides , turning frequently with tongs', 'transfer peppers to medium bowl', 'cover with foil', 'let stand 10 minutes', 'peel , seed , and coarsely chop peppers', 'return to same bowl', 'heat 1 tb oil in heavy small skillet over medium heat', 'add cumin and cinnamon', 'stir until fragrant , about 1 minute', 'pour oil mixture over peppers', 'mix in olives , next 7 ingredients , and 2 tb oil', 'season salsa with salt and pepper', 'preheat broiler', 'brush fish all over with 2 tb oil', 'sprinkle with salt and pepper', 'broil until fish is opaque in center , about 2 1 / 2 minutes per side', 'transfer fish to plates', 'spoon salsa over']
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['char peppers over gas flame or in broiler until blackened on all sides , turning frequently with tongs', 'transfer peppers to medium bowl', 'cover with foil', 'let stand 10 minutes', 'peel , seed , and coarsely chop peppers', 'return to same bowl', 'heat 1 tb oil in heavy small skillet over medium heat', 'add cumin and cinnamon', 'stir until fragrant , about 1 minute', 'pour oil mixture over peppers', 'mix in olives , next 7 ingredients , and 2 tb oil', 'season salsa with salt and pepper', 'preheat broiler', 'brush fish all over with 2 tb oil', 'sprinkle with salt and pepper', 'broil until fish is opaque in center , about 2 1 / 2 minutes per side', 'transfer fish to plates', 'spoon salsa over']
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Recipe Name : sfenj deep fried moroccan doughnuts
Description : my husband, who spent the first 25 years of his life in casablanca, claims these tasted authentic. these doughnuts are less sweet than sufganyot or beignets - more like fried bread. but it tastes like home to him!
Ingredients : ['warm water', 'sugar', 'salt', 'dry active yeast', 'flour', 'oil', 'coarse sugar', 'powdered sugar', 'honey']
Steps for preparation : ['make yeast starter by dissolving 2 tbs', 'sugar and 1 / 2 teaspoons salt in 4 tbs', 'warm water in a small bowl', 'stir in 1 tbs', 'dried active yeast', 'let proof 15 minutes', 'sift the flour into a mixing bowl', 'make a well in the middle with your hands', 'pour the yeast mixture into the well and begin to mix with your hand', 'add a little warm water from time to time as mix , until it is the consistency of a stiff dough', 'knead dough for 10-15 minutes by machine or by hand:pulling the dough away from the bowl , slapping it down and kneading it into the bowl again with the heel of your hand , until the dough is smooth and elastic', 'little by little , add remainder of water , sprinkling 2 tbs', 'at a time into the bowl', 'knead the dough in the bowl until water is dissolved , continuing until the dough is spongy , very elastic and very sticky', 'oil a mixing bowl lightly', 'oil your hands and push dough down into the center of the original bowl with oiled hands until you can easily pick it up and transfer to the oiled bowl', 'wipe any dough that might stick to your hands , dip fingers in oil again , and turn dough over in bowl', 'then cover with a clean kitchen towel or plastic wrap , and allow to rise 1 -1 1 / 2 hours', 'when dough is risen , punch it down in bowl with your fist', 'heat frying oil in a pan or deep fryer', 'when oil is hot , oil the fingers of both hands', 'take a piece of dough approximately the size of a small egg and make a hole in the center using your fingers and twirl the dough to enlarge hole to size of a golf ball', 'plunge ring of dough into hot oil', 'the dough will puff up', 'turn the rings once or twice until golden on both sides', 'remove with a slotted spoon and allow to drain dry on kitchen paper', 'serve hot', 'may dip in sugar or honey or jam if desired']
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['make yeast starter by dissolving 2 tbs', 'sugar and 1 / 2 teaspoons salt in 4 tbs', 'warm water in a small bowl', 'stir in 1 tbs', 'dried active yeast', 'let proof 15 minutes', 'sift the flour into a mixing bowl', 'make a well in the middle with your hands', 'pour the yeast mixture into the well and begin to mix with your hand', 'add a little warm water from time to time as mix , until it is the consistency of a stiff dough', 'knead dough for 10-15 minutes by machine or by hand:pulling the dough away from the bowl , slapping it down and kneading it into the bowl again with the heel of your hand , until the dough is smooth and elastic', 'little by little , add remainder of water , sprinkling 2 tbs', 'at a time into the bowl', 'knead the dough in the bowl until water is dissolved , continuing until the dough is spongy , very elastic and very sticky', 'oil a mixing bowl lightly', 'oil your hands and push dough down into the center of the original bowl with oiled hands until you can easily pick it up and transfer to the oiled bowl', 'wipe any dough that might stick to your hands , dip fingers in oil again , and turn dough over in bowl', 'then cover with a clean kitchen towel or plastic wrap , and allow to rise 1 -1 1 / 2 hours', 'when dough is risen , punch it down in bowl with your fist', 'heat frying oil in a pan or deep fryer', 'when oil is hot , oil the fingers of both hands', 'take a piece of dough approximately the size of a small egg and make a hole in the center using your fingers and twirl the dough to enlarge hole to size of a golf ball', 'plunge ring of dough into hot oil', 'the dough will puff up', 'turn the rings once or twice until golden on both sides', 'remove with a slotted spoon and allow to drain dry on kitchen paper', 'serve hot', 'may dip in sugar or honey or jam if desired']
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Recipe Name : sfinj moroccan doughnuts
Description : my daughter tehila has a wonderful friend, adva, who is of moroccan descent. her mother makes these treats for the family on holidays, and shares them with our family. the last time we made these together, and had lots of fun doing it. prep time includes time for the dough to rise.
Ingredients : ['flour', 'salt', "baker's yeast"]
Steps for preparation : ['dissolve yeast in a glass of lukewarm water', 'mix all the ingredients with a glass of lukewarm water and knead thoroughly to give a light , soft , elastic dough', 'add a little more water if necessary', 'cover with a clean cloth and leave to rise for 3 or 4 hours', 'take a little ball of dough in oiled hands', 'make a hole in the center and pull it out to form a little crown', 'drop the rings one by one into hot oil', 'serve these fritters hot and well risen , dusted with sugar or honey', 'they are best when eaten immediately']
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['dissolve yeast in a glass of lukewarm water', 'mix all the ingredients with a glass of lukewarm water and knead thoroughly to give a light , soft , elastic dough', 'add a little more water if necessary', 'cover with a clean cloth and leave to rise for 3 or 4 hours', 'take a little ball of dough in oiled hands', 'make a hole in the center and pull it out to form a little crown', 'drop the rings one by one into hot oil', 'serve these fritters hot and well risen , dusted with sugar or honey', 'they are best when eaten immediately']
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Recipe Name : simple moroccan chicken
Description : easy moroccan chicken that is nice served with couscous, yoghurt and bread.
Ingredients : ['chicken fillets', 'flour', 'salt and pepper', 'olive oil', 'onions', 'ground cinnamon', 'ground cloves', 'sumaq', 'sultana', 'chicken stock', 'pine nuts', 'fresh coriander', 'lemon, juice of']
Steps for preparation : ['season flour with salt and pepper and toss chicken', 'heat 2 tablespoons oil in skillet over high heat until hot then cook chicken in batches until golden , set aside', 'heat remaining oil in pan and add onions , reduce heat to medium and cook for 10 minutes , stirring , until golden and softened', 'return chicken to pan with spices , sultanas and stock', 'reduce heat to low and cook for 5 minutes until heated through and thickened slightly', 'stir in pine nuts , coriander and lemon juice', 'serve with lemon wedges on side']
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['season flour with salt and pepper and toss chicken', 'heat 2 tablespoons oil in skillet over high heat until hot then cook chicken in batches until golden , set aside', 'heat remaining oil in pan and add onions , reduce heat to medium and cook for 10 minutes , stirring , until golden and softened', 'return chicken to pan with spices , sultanas and stock', 'reduce heat to low and cook for 5 minutes until heated through and thickened slightly', 'stir in pine nuts , coriander and lemon juice', 'serve with lemon wedges on side']
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Recipe Name : sirloin steak with moroccan onions
Description : eating lean doesn't mean you have to avoid beef. there are a number of cuts that are low in saturated fat, and one of my favorites for grilling is top sirloin. like all beef, top sirloin is rich with nutrients: it's an excellent source of niacin, vitamin b6, iron and riboflavin. marbling keeps top sirloin moist and flavorful when it's grilled, so it can be cooked with just a sprinkling of seasonings. for the most tender meat, look for a 1-inch piece and don't cook it past medium. while the steak grills, onions are caramelized with robust seasonings for a snappy accompaniment that tastes way more decadent than it is. this recipe is from the aug./sept. 2009 cooking pleasures magazine.
Ingredients : ['olive oil', 'onions', 'salt', 'tomato paste', 'dried ancho chile powder', 'ground cumin', 'ground coriander', 'caraway seed', 'cayenne pepper', 'top sirloin steak']
Steps for preparation : ['heat 3 teaspoons of the oil in a large skillet over medium-high heat until hot', 'cook onions and 1 / 2 teaspoon of the salt for 4 minutes or until slightly softened , stirring once', 'add all remaining ingredients except steak and remaining oil and salt', 'cook 3 minutes or until water has evaporated', 'reduce heat to medium , cook 15 minutes or until onions are tender , stirring frequently', 'meanwhile , heat grill', 'brush both sides of steak with remaining 1 teaspoon oil', 'sprinkle with remaining salt', 'grill , covered , over medium heat or coals 8 to 10 minutes for medium-rare to medium , turning once', 'serve topped with warm onions']
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['heat 3 teaspoons of the oil in a large skillet over medium-high heat until hot', 'cook onions and 1 / 2 teaspoon of the salt for 4 minutes or until slightly softened , stirring once', 'add all remaining ingredients except steak and remaining oil and salt', 'cook 3 minutes or until water has evaporated', 'reduce heat to medium , cook 15 minutes or until onions are tender , stirring frequently', 'meanwhile , heat grill', 'brush both sides of steak with remaining 1 teaspoon oil', 'sprinkle with remaining salt', 'grill , covered , over medium heat or coals 8 to 10 minutes for medium-rare to medium , turning once', 'serve topped with warm onions']
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Recipe Name : slow cooked moroccan lamb shanks
Description : i have another recipe for moroccan lamb shanks that we really enjoy, but i thought i would experiment a bit more the other day with some more flavours. we really enjoyed how they turned out and for us the flavour had just the right amount of spice. i cooked ours on the stove top on a really low heat for about 4 1/2-5 hours and the lamb came out falling off the bone as lamb shanks should. i am not sure how long these would need in a slow cooker as i do not own one, so if anyone does them that way please let me know.
Ingredients : ['lamb shanks', 'olive oil', 'onion', 'garlic cloves', 'cumin', 'ground coriander', 'cinnamon', 'cayenne pepper', 'fresh ginger', 'white wine', 'water', 'instant chicken bouillon granules', 'tomato paste', 'honey', 'mango chutney', 'dried apricots', 'cornflour']
Steps for preparation : ['heat 1 tablespoon of olive oil in a large pan add lamb and cook until shanks are browned all over', 'heat remaining olive oil in a large saucepan , add onion and garlic , cook until onion softens', 'add cumin , coriander , cinnamon , cayenne and ginger , stir until fragrant', 'add wine , water , stock granules , paste , honey and chutney , bring to the boil , add lamb shanks , reduce heat to low , cook , covered , for approx 41 / 2-5 hours , until lamb is falling off the bone , turn shanks several time during cooking', "about 10 min's before the end of cooking , add apricots , stir to combine", 'remove shanks and cover with foil to keep warm', 'mix a little water with the cornflour , add to liquid , bring to the boil , stir until sauce becomes a gravy consistency , it will not be super thick', 'i served ours over couscous and poured the sauce around the dish']
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['heat 1 tablespoon of olive oil in a large pan add lamb and cook until shanks are browned all over', 'heat remaining olive oil in a large saucepan , add onion and garlic , cook until onion softens', 'add cumin , coriander , cinnamon , cayenne and ginger , stir until fragrant', 'add wine , water , stock granules , paste , honey and chutney , bring to the boil , add lamb shanks , reduce heat to low , cook , covered , for approx 41 / 2-5 hours , until lamb is falling off the bone , turn shanks several time during cooking', "about 10 min's before the end of cooking , add apricots , stir to combine", 'remove shanks and cover with foil to keep warm', 'mix a little water with the cornflour , add to liquid , bring to the boil , stir until sauce becomes a gravy consistency , it will not be super thick', 'i served ours over couscous and poured the sauce around the dish']
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Recipe Name : slow cooker moroccan brisket
Description : an easy sweet and savory recipe by robin miller of the food network. perfect atop a mound of couscous.
Ingredients : ['red onion', 'parsnips', 'boneless beef brisket', 'salt & freshly ground black pepper', 'ground coriander', 'ground cumin', 'ground cinnamon', 'garlic powder', 'nutmeg', 'dried apricot', 'dry red wine', 'reduced-sodium beef broth', 'honey', '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 hours or high for 3 hours', 'serve atop couscous and garnish with cilantro leaves']
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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 hours or high for 3 hours', 'serve atop couscous and garnish with cilantro leaves']
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Recipe Name : slow cooker moroccan chicken
Description : i found this recipe on the mccormick spice website and it is absolutely unique and delicious, especially for a crockpot recipe. the flavors compliment each other so nicely, both sweet and savory - it is a definite keeper! serve with crusty bread to sop up the extra juices and a nice, tossed salad on the side. i hope you enjoy it as much as i do!
ps - don't be deterred by wrapping up the pickling spice in the cheesecloth - it literally takes less than a minute!
Ingredients : ['whole mixed pickling spices', 'onion', 'skinless chicken breasts', 'flour', 'garlic salt', 'ground turmeric', 'chicken broth', 'diced tomatoes', 'pitted dates', 'slivered almonds']
Steps for preparation : ['place the pickling spice in the center of a piece of cheesecloth or a coffee filter', 'tie tightly with a long piece of string', 'add onion to 3 1 / 2- to 4-quart slow cooker', 'place chicken in slow cooker', 'combine flour , garlic salt , and turmeric', 'sprinkle over chicken', 'add pickling spice bundle , broth , tomatoes , dates and almonds to slow cooker', 'cook on high 4 hours , or on low 8 hours', 'remove pickling spice bundle', 'serve with couscous , if desired']
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['place the pickling spice in the center of a piece of cheesecloth or a coffee filter', 'tie tightly with a long piece of string', 'add onion to 3 1 / 2- to 4-quart slow cooker', 'place chicken in slow cooker', 'combine flour , garlic salt , and turmeric', 'sprinkle over chicken', 'add pickling spice bundle , broth , tomatoes , dates and almonds to slow cooker', 'cook on high 4 hours , or on low 8 hours', 'remove pickling spice bundle', 'serve with couscous , if desired']
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Recipe Name : slow cooker moroccan style chicken potato stew
Description : a flavorful crock pot recipe made with chicken drumsticks and simply potatoes® slowly cooked in a spicy combination of moroccan seasonings. if you like a lot of heat in your stew opt for the higher range of ground red pepper and crushed red pepper.
Ingredients : ['vegetable oil', 'garlic', 'chicken drumsticks', 'simply potatoes diced potatoes with onion', 'baby carrots', 'ground cumin', 'ground ginger', 'ground red pepper', 'crushed red pepper flakes', 'chicken broth', 'stewed tomatoes', 'raisins', 'lemon juice']
Steps for preparation : ['in 10-inch skillet heat oil over medium-high heat', 'add chicken and garlic', 'cook , turning chicken occasionally , until browned', 'drain grease', 'in 3 1 / 2 to 4 quart slow cooker add simply potatoes and carrots', 'top with browned chicken and garlic', 'in small bowl stir cumin , ginger , ground red pepper and crushed red pepper until well blended', 'sprinkle over chicken and simply potatoes', 'add chicken broth', 'cover', 'cook on low heat for 6 to 7 hours', 'stir in tomatoes and raisins', 'increase heat to high', 'cover', 'cook for 15 minutes', 'stir in lemon juice just before serving', 'due to the longer cooking time chicken breasts dry out too quickly']
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['in 10-inch skillet heat oil over medium-high heat', 'add chicken and garlic', 'cook , turning chicken occasionally , until browned', 'drain grease', 'in 3 1 / 2 to 4 quart slow cooker add simply potatoes and carrots', 'top with browned chicken and garlic', 'in small bowl stir cumin , ginger , ground red pepper and crushed red pepper until well blended', 'sprinkle over chicken and simply potatoes', 'add chicken broth', 'cover', 'cook on low heat for 6 to 7 hours', 'stir in tomatoes and raisins', 'increase heat to high', 'cover', 'cook for 15 minutes', 'stir in lemon juice just before serving', 'due to the longer cooking time chicken breasts dry out too quickly']
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Recipe Name : slow cooker moroccan spiced chicken
Description : dark meat chicken delivers tons of flavor at a low cost, and a long simmer in this spicy marinade packs extra punch. preparation time includes overnight marinating. to complete this meal, you can serve the chicken and vegetables over cooked couscous. drizzle it with some of the cooking liquid and garnish with sliced almonds!
Ingredients : ['skinless chicken thighs', 'ground cumin', 'ground coriander', 'pumpkin pie spice', 'salt', 'pepper', 'chicken broth', 'diced fire-roasted tomatoes', 'white kidney beans', 'sweet potato', 'onion', 'dried apricot']
Steps for preparation : ['in a gallon-size resealable plastic bag , combine chicken thighs with cumin , coriander , pumpkin pie spice , salt , and pepper', 'refrigerate overnight', 'in a 6- to 7-quart slow cooker bowl , combine chicken broth with tomatoes , beans , sweet potato , onion , and apricots', 'place chicken in slow cooker on top of vegetables', 'cover and cook on low setting for 5 hours or until chicken is cooked through', 'transfer chicken to cutting board', 'skim and discard fat from cooking liquid', 'stir in 1 / 4 t', 'salt into cooking liquid , if necessary']
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['in a gallon-size resealable plastic bag , combine chicken thighs with cumin , coriander , pumpkin pie spice , salt , and pepper', 'refrigerate overnight', 'in a 6- to 7-quart slow cooker bowl , combine chicken broth with tomatoes , beans , sweet potato , onion , and apricots', 'place chicken in slow cooker on top of vegetables', 'cover and cook on low setting for 5 hours or until chicken is cooked through', 'transfer chicken to cutting board', 'skim and discard fat from cooking liquid', 'stir in 1 / 4 t', 'salt into cooking liquid , if necessary']
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Recipe Name : slow cooker moroccan spiced chicken with apricots
Description : posting for zwt 6 north african from the best chicken recipes.
Ingredients : ['fat', 'salt & fresh ground pepper', 'vegetable oil', 'onions', 'hot paprika', 'ground cardamom', 'garlic cloves', 'low sodium chicken broth', 'dried apricot', 'cinnamon stick', 'chickpeas', 'unbleached all-purpose flour', 'fresh cilantro leaves', 'lemon, juice of', 'lemon']
Steps for preparation : ['pat the chicken dry with paper towels and season with salt and pepper', 'heat the oil in a 12-inch skillet over medium-high heat until just smoking', 'brown half of the chicken on both sides , 5 to 8 minutes per side , reducing the heat if the pan begins to scorch', 'transfer the chicken to a plate , leaving the fat in the pan', 'when cool enough to handle , remove the browned skin from the thighs and discard', 'transfer the chicken to the slow cooker', 'return the pan with the fat to medium-high heat and repeat with the remaining half of the chicken', 'pour off all but 1 tablespoon fat from the pan', 'add the onions , paprika , cardamom , and 1 / 4 teaspoon salt and cook until the onions are softened , 5 to 7 minutes', 'stir in the garlic and cook until fragrant , about 30 seconds', 'stir in 2 1 / 2 cups of the broth , the apricots , and cinnamon stick , scraping up any browned bits , and bring to a simmer', 'pour into the slow cooker', 'cover and cook on low for 3 hours', 'quickly stir in the chickpeas , replace the cover , and continue to cook until the chicken is tender , about 1 hour longer', 'transfer the chicken to a large serving dish and tent loosely with foil', 'discard the cinnamon stick', 'set the slow cooker to high', 'whisk the remaining 1 / 2 cup broth and flour together until smooth , then stir into the slow cooker', 'cover and continue to cook until the sauce is thickened and no longer tastes of flour , 15 to 30 minutes longer', 'stir in the cilantro and lemon juice and season with salt and pepper to taste', 'spoon the vegetables and some of the sauce over the chicken and serve with lemon wedges , passing the remaining sauce separately']
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['pat the chicken dry with paper towels and season with salt and pepper', 'heat the oil in a 12-inch skillet over medium-high heat until just smoking', 'brown half of the chicken on both sides , 5 to 8 minutes per side , reducing the heat if the pan begins to scorch', 'transfer the chicken to a plate , leaving the fat in the pan', 'when cool enough to handle , remove the browned skin from the thighs and discard', 'transfer the chicken to the slow cooker', 'return the pan with the fat to medium-high heat and repeat with the remaining half of the chicken', 'pour off all but 1 tablespoon fat from the pan', 'add the onions , paprika , cardamom , and 1 / 4 teaspoon salt and cook until the onions are softened , 5 to 7 minutes', 'stir in the garlic and cook until fragrant , about 30 seconds', 'stir in 2 1 / 2 cups of the broth , the apricots , and cinnamon stick , scraping up any browned bits , and bring to a simmer', 'pour into the slow cooker', 'cover and cook on low for 3 hours', 'quickly stir in the chickpeas , replace the cover , and continue to cook until the chicken is tender , about 1 hour longer', 'transfer the chicken to a large serving dish and tent loosely with foil', 'discard the cinnamon stick', 'set the slow cooker to high', 'whisk the remaining 1 / 2 cup broth and flour together until smooth , then stir into the slow cooker', 'cover and continue to cook until the sauce is thickened and no longer tastes of flour , 15 to 30 minutes longer', 'stir in the cilantro and lemon juice and season with salt and pepper to taste', 'spoon the vegetables and some of the sauce over the chicken and serve with lemon wedges , passing the remaining sauce separately']
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Recipe Name : spanish moroccan fish
Description : this recipe was submitted to the allrecipes.com website by maryjane. this is her introduction. "this moroccan recipe was passed down for generations in my family. we usually serve it on the sabbath night and holidays. it is a favorite! this dish may be served hot or cold according to taste."
Ingredients : ['vegetable oil', 'onion', 'garlic clove', 'red bell peppers', 'carrot', 'tomatoes', 'olives', 'garbanzo beans', 'fresh parsley', 'paprika', 'ground cumin', 'cayenne pepper', 'chicken bouillon granules', 'salt', 'tilapia fillets']
Steps for preparation : ['heat a large skillet on medium-high heat', 'add the oil , then cook and stir the onion and garlic , until slightly tender', 'add the bell peppers , carrots , tomatoes , olives , and garbanzo beans', 'continue to cook until the peppers are slightly tender', 'sprinkle the parsley , paprika , cumin , cayenne , and chicken bouillon over the vegetables', 'season with salt to taste', 'stir to incorporate', 'place the fish on top of the vegetables and add enough water to cover the vegetables', 'reduce the heat to low , cover , and cook for 40 minutes']
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['heat a large skillet on medium-high heat', 'add the oil , then cook and stir the onion and garlic , until slightly tender', 'add the bell peppers , carrots , tomatoes , olives , and garbanzo beans', 'continue to cook until the peppers are slightly tender', 'sprinkle the parsley , paprika , cumin , cayenne , and chicken bouillon over the vegetables', 'season with salt to taste', 'stir to incorporate', 'place the fish on top of the vegetables and add enough water to cover the vegetables', 'reduce the heat to low , cover , and cook for 40 minutes']
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Recipe Name : speedy moroccan meatballs
Description : this sounds like a quick and easy way of experimenting with new flavors. i found the recipe in the spring 2008 copy of bbc easy cook magazine. the recipe says that it is suitable for freezing.
Ingredients : ['frozen meatballs', 'olive oil', 'onion', 'dried apricots', 'cinnamon stick', 'chopped tomatoes', 'sliced almonds', 'cilantro']
Steps for preparation : ['fry the meatballs in oil for 10 minutes , turning occasionally until cooked', 'remove meatballs from pan and set aside', 'add the onion and cook for a further 5 minutes , until soft', 'add the apricots , cinnamon and tomatoes', 'half fill the empty can with water and add to the pan , then bring to the boil and simmer for 5 minutes', 'remove the cinnamon', 'return the meatballs to the pan and coat with the sauce', 'sprinkle over the almonds and cilantro']
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['fry the meatballs in oil for 10 minutes , turning occasionally until cooked', 'remove meatballs from pan and set aside', 'add the onion and cook for a further 5 minutes , until soft', 'add the apricots , cinnamon and tomatoes', 'half fill the empty can with water and add to the pan , then bring to the boil and simmer for 5 minutes', 'remove the cinnamon', 'return the meatballs to the pan and coat with the sauce', 'sprinkle over the almonds and cilantro']
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Recipe Name : spiced moroccan carrots
Description : from "the complete carrot" cookbook. cook time is an estimate.
Ingredients : ['carrot', 'olive oil', 'garlic cloves', 'cayenne pepper', 'cumin', 'paprika', 'lemon juice', 'salt', 'pepper', 'fresh parsley']
Steps for preparation : ['peel and quarter carrots and place in saucepan with just enough water to cover them', 'bring to a boil and cook 2-3 minutes', 'drain , return to the pan and add oil , garlic , cayenne , cumin and paprika', 'cook until carrots are tender', 'add lemon juice , salt and pepper', 'chill and then garnish with parsley', 'serve cold']
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['peel and quarter carrots and place in saucepan with just enough water to cover them', 'bring to a boil and cook 2-3 minutes', 'drain , return to the pan and add oil , garlic , cayenne , cumin and paprika', 'cook until carrots are tender', 'add lemon juice , salt and pepper', 'chill and then garnish with parsley', 'serve cold']
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Recipe Name : spiced tomato dipping sauce moroccan style
Description : this moroccan style dipping sauce is delicious on anything from traditional moroccan food to grilled chicken, shrimp, or steak. perfect with moroccan chicken bundles. it would also be a good accompaniment to many of the purhcased (frozen) appetizers such as chicken fingers, cheese sticks etc. found on another site, but was originally from gourmet magazine.
Ingredients : ['onion', 'garlic', 'fresh ginger', 'cumin', 'hot paprika', 'cinnamon', 'cayenne', 'ground cloves', 'olive oil', 'cider vinegar', 'tomatoes', 'brown sugar']
Steps for preparation : ['saute onion , garlic , ginger and spices in olive oil in large saucepan over moderately low heat', 'stir frequently until onion is softened , about 4 minutes', 'stir in vinegar and simmer over moderately low heat about 1 minute', 'add tomatoes with juice and brown sugar', 'increase heat slighly and simmer , stirring occasionally until slightly thickened , about 30 minutes', 'cool slightly', 'puree sauce in blender or food processor until smooth', 'be careful when blending hot liquids', 'serve at room temp or slightly warmer']
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['saute onion , garlic , ginger and spices in olive oil in large saucepan over moderately low heat', 'stir frequently until onion is softened , about 4 minutes', 'stir in vinegar and simmer over moderately low heat about 1 minute', 'add tomatoes with juice and brown sugar', 'increase heat slighly and simmer , stirring occasionally until slightly thickened , about 30 minutes', 'cool slightly', 'puree sauce in blender or food processor until smooth', 'be careful when blending hot liquids', 'serve at room temp or slightly warmer']
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Recipe Name : spicy authentic moroccan salmon a taste of casablanca
Description : when i got married at the age of 21, i could barely make toast, let alone a whole meal! my sister always told me 'but it's so easy!' and i obviously didn't believe her. one frantic evening, when i've procrastinated all day about what to make for dinner, i call my sister for advice. this is when she told me the 'secret recipe' that she learned from my grandmother who was born and raised in casablanca, whom learned this recipe from her grandmother. my husband loved it that night, and i make it on a weekly basis for shabbat. we've had guests who don't even like fish who went crazy about this! you won't regret it.. serve with rice, mediterranean salads, humus and pita! be'teavon!
just a few notes..
i wrote the serving size as 6, but when we have guests, almost no one eats a whole piece of salmon, i've probably served about 9 people with this. all i know is that i always have leftovers, and i've had some hungry guys over!
this recipe can be done with any fish, just note that the cooking time is different. i've made this with tuna and sole, and it came out great!
*chilli peppers can be very spicy! use your instincts. cut it open, smell it, and depending on your reaction is how i would add. for example, if i feel my eyes watering and burning, i take out the seeds. we like spicy, but not burn-your-mouth-so-bad-you-can’t-taste-it. also, wash your hands very well afterwards. i almost always forget and end up burning my eyes and face. use gloves perhaps. please be careful and enjoy!
Ingredients : ['canola oil', 'red bell peppers', 'tomatoes', 'salt', 'ground pepper', 'turmeric', 'salmon', 'water', 'green chili pepper', 'fresh parsley', 'garlic cloves']
Steps for preparation : ['on high heat , saut the bell pepper in the canola oil until semi-soft', 'add the tomato , and saut for another 3 minutes', 'add the salt , pepper , and turmeric to the vegetables , and stir', 'coat the pieces of salmon with the spices by placing each piece in the pan , flipping them , and leave them on top of the vegetables', 'lower the heat to medium , add enough water to cover the vegetables and salmon half way', 'place the parsley on top of the salmon , and add the garlic and chilli peppers to the water', 'cover half way , and cook for 30 minutes or until the water lowers and becomes more of a sauce , and the fish turns a light pink']
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['on high heat , saut the bell pepper in the canola oil until semi-soft', 'add the tomato , and saut for another 3 minutes', 'add the salt , pepper , and turmeric to the vegetables , and stir', 'coat the pieces of salmon with the spices by placing each piece in the pan , flipping them , and leave them on top of the vegetables', 'lower the heat to medium , add enough water to cover the vegetables and salmon half way', 'place the parsley on top of the salmon , and add the garlic and chilli peppers to the water', 'cover half way , and cook for 30 minutes or until the water lowers and becomes more of a sauce , and the fish turns a light pink']
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Recipe Name : spicy moroccan bread salad
Description : another salad by rachel ray. you can substitute your favorite cheese for jarlsberg and if you want you can substitute your favorite bread for the peasant/country loaf.
Ingredients : ['extra virgin olive oil', 'garlic cloves', 'ground cumin', 'country bread', 'celery & leaves', 'canned chick-peas', 'jarlsberg cheese', 'slivered almonds', 'red wine vinegar']
Steps for preparation : ['preheat the oven to 350 degrees fahrenheit', 'in a large bowl , combine 1 / 4 cup olive oil , the garlic , and the cumin', 'add the bread and toss', 'scatter the bread onto a baking sheet and bake , tossing occasionally , if necessary , until toasted', 'in the same bowl , mix the celery , chickpeas , jarlsberg , almonds , vinegar , and the remaining 1 / 4 cup of olive oil', 'add the bread and toss', 'let stand for 1 hour', 'season with salt and pepper if you want']
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['preheat the oven to 350 degrees fahrenheit', 'in a large bowl , combine 1 / 4 cup olive oil , the garlic , and the cumin', 'add the bread and toss', 'scatter the bread onto a baking sheet and bake , tossing occasionally , if necessary , until toasted', 'in the same bowl , mix the celery , chickpeas , jarlsberg , almonds , vinegar , and the remaining 1 / 4 cup of olive oil', 'add the bread and toss', 'let stand for 1 hour', 'season with salt and pepper if you want']
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Recipe Name : spicy moroccan butter
Description : this is a complex and exotic butter and goes great with sweet potatoes, or stirred into a soup(chickpea is good)! adapted from vegetarian cooking for everyone cookbook by deborah madison.
Ingredients : ['scallion', 'garlic cloves', 'sweet paprika', 'ground cumin', 'ground coriander', 'cayenne', 'parsley', 'cilantro', 'salt', 'butter', 'lime']
Steps for preparation : ['place the scallions , garlic , ground spices , herbs , and 1 / 8 teaspoons salt in a food processor and process to form a slightly rough paste', 'stir paste into the butter with the lime juice', 'add to pasta , beans , rice , soup , vegetables , etc', 'enjoy !']
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['place the scallions , garlic , ground spices , herbs , and 1 / 8 teaspoons salt in a food processor and process to form a slightly rough paste', 'stir paste into the butter with the lime juice', 'add to pasta , beans , rice , soup , vegetables , etc', 'enjoy !']
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Recipe Name : spicy moroccan carrot soup
Description : this recipe has been submitted for play in zwt9 – morocco. this recipe is from cookbook: fight back with food.
this is a nice thick, creamy, spiced carrot soup. the cilantro garnish provides a fresh, clean finish.
Ingredients : ['olive oil', 'onion', 'garlic cloves', 'carrot', 'ground cinnamon', 'ground ginger', 'ground turmeric', 'ground paprika', 'carrot juice', 'tomato paste', 'rice', 'salt', 'fresh ground black pepper', 'fresh cilantro']
Steps for preparation : ['in a saucepan , heat the oil over medium heat , add the onions and garlic , cook stirring frequently for 5 minutes , until onions are golden in color', 'stir in the carrots , cinnamon , ginger , turmeric and paprika , cook for 1 minute', 'add in the corrot juice , tomato paste , rice , salt , pepper and 2 cups of water , bring to a boil', 'reduce to simmer , cover and cook for 20 - 30 minutes', 'transfer to a food processor and puree until smooth', 'garnish with cilantro and serve']
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['in a saucepan , heat the oil over medium heat , add the onions and garlic , cook stirring frequently for 5 minutes , until onions are golden in color', 'stir in the carrots , cinnamon , ginger , turmeric and paprika , cook for 1 minute', 'add in the corrot juice , tomato paste , rice , salt , pepper and 2 cups of water , bring to a boil', 'reduce to simmer , cover and cook for 20 - 30 minutes', 'transfer to a food processor and puree until smooth', 'garnish with cilantro and serve']
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Recipe Name : spicy moroccan chicken
Description : this high-protein, easy-to-make stew bursts with flavor and antioxidants. 431 calories, 31 grams of protein, 45 carbs, 15g of fat, 2g saturated fat, 7g fiber. from usa weekend.
Ingredients : ['cinnamon', 'cumin', 'coriander', 'cayenne pepper', 'boneless skinless chicken breasts', 'olive oil', 'yellow onion', 'gingerroot', 'garlic cloves', 'fat-free low-sodium chicken broth', 'no-salt-added whole tomatoes', 'canned chick-peas', 'kalamata olive', 'raisins', 'honey', 'bay leaf', 'lemon']
Steps for preparation : ['in a shallow bowl , combine 2 tsp cinnamon , cumin and coriander , plus cayenne pepper and salt', 'dredge chicken in spices', 'in a large skillet , heat oil over medium heat', 'add chicken', 'saut until browned , turning once', 'remove chicken', 'add onion to skillet , saut 3 minutes', 'add garlic , ginger and broth', 'saut 5 minutes', 'add all remaining ingredients and the chicken', 'cover and simmer 30 minutes', 'serve in bowls with whole-wheat pitas']
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['in a shallow bowl , combine 2 tsp cinnamon , cumin and coriander , plus cayenne pepper and salt', 'dredge chicken in spices', 'in a large skillet , heat oil over medium heat', 'add chicken', 'saut until browned , turning once', 'remove chicken', 'add onion to skillet , saut 3 minutes', 'add garlic , ginger and broth', 'saut 5 minutes', 'add all remaining ingredients and the chicken', 'cover and simmer 30 minutes', 'serve in bowls with whole-wheat pitas']
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Recipe Name : spicy moroccan chicken skewers
Description : a delicious kebab served over couscous with a dollop of greek yogurt on the side. recipe is from cooking light. prep time does not include marinating time.
Ingredients : ['fresh garlic', 'chili paste', 'olive oil', 'ground cumin', 'ground coriander', 'kosher salt', 'chicken thighs', 'yellow bell pepper', 'cherry tomatoes', 'cooking spray', 'greek yogurt']
Steps for preparation : ['combine first 5 ingredients in a small bowl', 'stir in 1 / 8 teaspoons salt', 'scrap mixture into a zip-top plastic bag', 'add chicken', 'seal', 'marinate in refrigerator for 2 hours', 'turning after 1 hour', 'immerse 12 wooden skewers in water', 'soak for 30 minutes', 'drain and pat dry ,', 'preheat grill to medium-high heat', 'remove chicken from marinade', 'discard marinade', 'thread 3 chicken pieces , 1 pepper slice , and 1 tomato alternately onto each skewer , beginning and ending with chicken', 'sprinkle evenly with remaining 1 / 2 teaspoons salt', 'arrange skewers on grill rack , coated with cooking spray , grill 4 minutes on each side or until done', 'serve with yogurt']
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['combine first 5 ingredients in a small bowl', 'stir in 1 / 8 teaspoons salt', 'scrap mixture into a zip-top plastic bag', 'add chicken', 'seal', 'marinate in refrigerator for 2 hours', 'turning after 1 hour', 'immerse 12 wooden skewers in water', 'soak for 30 minutes', 'drain and pat dry ,', 'preheat grill to medium-high heat', 'remove chicken from marinade', 'discard marinade', 'thread 3 chicken pieces , 1 pepper slice , and 1 tomato alternately onto each skewer , beginning and ending with chicken', 'sprinkle evenly with remaining 1 / 2 teaspoons salt', 'arrange skewers on grill rack , coated with cooking spray , grill 4 minutes on each side or until done', 'serve with yogurt']
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Recipe Name : spicy moroccan chicken with apricots and prunes low fat
Description : prepare and marinate ahead of time and just throw it in the oven when you get home. attractive combination of colors and textures. the aroma while this is cooking is fabulous--and so is its taste. an adventure in spices! preparation time does not include chill time.
Ingredients : ['white wine', 'honey', 'olive oil', 'ground cumin', 'ground coriander', 'chili powder', 'ground cinnamon', 'onion', 'garlic cloves', 'prune', 'dried apricot', 'salt', 'pepper', 'boneless skinless chicken thighs']
Steps for preparation : ['in the morning , combine first 13 ingredients in ungreased 2 quart shallow casserole', 'add chicken', 'turn to coat', 'cover', 'chill for at least 8 hours or overnight', 'stir', 'bake chicken , uncovered , in 400 degree f oven for about 30 minutes , stirring occasionally , until chicken is no longer pink']
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['in the morning , combine first 13 ingredients in ungreased 2 quart shallow casserole', 'add chicken', 'turn to coat', 'cover', 'chill for at least 8 hours or overnight', 'stir', 'bake chicken , uncovered , in 400 degree f oven for about 30 minutes , stirring occasionally , until chicken is no longer pink']
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Recipe Name : spicy moroccan lamb chops
Description : these look yummy and spicy. i found them in a back issue of bbc good food magazine and placing it here for safe keeping.
Ingredients : ['lamb chops', 'harissa', 'cilantro leaf']
Steps for preparation : ['coat the chops with harissa , then leave to marinate for 15 minutes', 'heat the grill / broiler to high , place chops on the grill pan , then cook for 4 mins on each side', 'rest for 1 minute and serve sprinkled with chopped cilantro , if using']
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['coat the chops with harissa , then leave to marinate for 15 minutes', 'heat the grill / broiler to high , place chops on the grill pan , then cook for 4 mins on each side', 'rest for 1 minute and serve sprinkled with chopped cilantro , if using']
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Recipe Name : spicy moroccan lentil soup
Description : i never met a lentil i didn't like, and any kind will work (yellow, red, green,) in this hearty and filling vegetarian main-course soup. i created it when i found an almost-empty bottle of couscous spices, bought in france a couple of years ago. the product is called "ras el hanout" which i am told translates roughly as "top of the spices," and is a blend of (if my french translation is correct) black pepper, garlic, cinnamon, ginger, mustard, clove, nutmeg, and red pepper. it is available online at http://www.zamourispices.com/raselhanout.html. complex and unusual, and adds great zip. this is a delicious meal with a simple salad and some crusty artisan bread. it tastes even better 2 days later, and freezes well.
Ingredients : ['dried lentils', 'yellow onion', 'red bell pepper', 'garlic clove', 'olive oil', 'salt', 'ras el hanout spice blend', 'vegetable broth', 'white wine', 'cilantro']
Steps for preparation : ["heat oil in 12-cup soup pot , and saute' onion and pepper until soft", 'add garlic and cook 1 minute more', 'add salt , spice blend , and cilantro , blend well', 'add broth and lentils , bring to boil , then reduce heat and simmer for 45 minutes , or until lentils are soft', 'add wine halfway through', 'add more broth or water if the soup is becoming too thick']
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["heat oil in 12-cup soup pot , and saute' onion and pepper until soft", 'add garlic and cook 1 minute more', 'add salt , spice blend , and cilantro , blend well', 'add broth and lentils , bring to boil , then reduce heat and simmer for 45 minutes , or until lentils are soft', 'add wine halfway through', 'add more broth or water if the soup is becoming too thick']
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Recipe Name : spicy moroccan stew
Description : here is a skillet recipe from good housekeeping that looks so easy and tasty and so colorful. not sure about the zucchini though, may omit that part. i can't wait to try it over couscous!
Ingredients : ['baby carrots', 'all-purpose flour', 'ground cumin', 'ground coriander', 'ground red pepper', 'fresh coarse ground black pepper', 'ground cinnamon', 'salt', 'vegetable oil', 'chicken thighs', 'onion', 'zucchini', 'tomatoes in puree', 'garbanzo beans', 'couscous', 'fresh cilantro leaves']
Steps for preparation : ['in 10-inch skillet , heat 1 inch water to boiling over high heat', 'add carrots', 'heat to boiling', 'reduce heat to low', 'cover and simmer until carrots are just tender-crisp , about 5 minutes', 'drain carrots', 'set aside', 'meanwhile , in large ziptight plastic bag , combine flour , cumin , coriander , ground red pepper , black pepper , cinnamon , and 1 / 2 teaspoon salt', 'add chicken and toss until evenly coated', 'in a nonstick 12-inch skillet , heat oil over medium-high heat until hot', 'add chicke and cook until evenly browned , about 5 minutes per side', 'with tongs , transfer chicken to large bowl', 'reduce heat to medium', 'add onion , zucchini , and remaining 1 / 4 teaspoon salt , and cook , stirring occasionally , until onion is lightly browned , 8 to 10 minutes', 'add carrots and 1 / 4 cup water , and cook 5 minutes longer', 'to vegetables in skillet , add tomatoes with puree , garbanzo beans , and chicken', 'heat to boiling over medium-high heat , stirring and breaking up tomatoes with side of spoon', 'reduce heat to medium-low', 'cover and simmer until juices run clear when thickest part of thigh is pierced with knife , about 10 minutes', 'meanwhile , prepare couscous as label directs', 'to serve , spoon couscous onto large platter', 'top with chicken mixture', 'sprinkle with chopped cilantro']
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['in 10-inch skillet , heat 1 inch water to boiling over high heat', 'add carrots', 'heat to boiling', 'reduce heat to low', 'cover and simmer until carrots are just tender-crisp , about 5 minutes', 'drain carrots', 'set aside', 'meanwhile , in large ziptight plastic bag , combine flour , cumin , coriander , ground red pepper , black pepper , cinnamon , and 1 / 2 teaspoon salt', 'add chicken and toss until evenly coated', 'in a nonstick 12-inch skillet , heat oil over medium-high heat until hot', 'add chicke and cook until evenly browned , about 5 minutes per side', 'with tongs , transfer chicken to large bowl', 'reduce heat to medium', 'add onion , zucchini , and remaining 1 / 4 teaspoon salt , and cook , stirring occasionally , until onion is lightly browned , 8 to 10 minutes', 'add carrots and 1 / 4 cup water , and cook 5 minutes longer', 'to vegetables in skillet , add tomatoes with puree , garbanzo beans , and chicken', 'heat to boiling over medium-high heat , stirring and breaking up tomatoes with side of spoon', 'reduce heat to medium-low', 'cover and simmer until juices run clear when thickest part of thigh is pierced with knife , about 10 minutes', 'meanwhile , prepare couscous as label directs', 'to serve , spoon couscous onto large platter', 'top with chicken mixture', 'sprinkle with chopped cilantro']
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Recipe Name : spicy orange salad moroccan style
Description : this recipe was developed in 1980 and appeared in an article in the times by craig claiborne. it was reprinted recently. olives and oranges, the article said, are one of those miracle combinations before which one should should bow in gratitude. :) kalamata olives would be great for this.
Ingredients : ['oranges', 'cayenne', 'paprika', 'garlic', 'olive oil', 'red wine', 'salt', 'fresh ground black pepper', 'parsley', 'black olives']
Steps for preparation : ['peel the oranges , paring away all the exterior white pulp', 'cut each orange into 8 wedges', 'cut each wedge into 1-inch pieces', 'set aside', 'place the cayenne , paprika , garlic , olive oil and vinegar in a salad bowl', 'add salt and pepper to taste and whisk to combine', 'add the oranges , parsley and olives', 'toss gently to blend', 'serve cold or at room temperature']
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['peel the oranges , paring away all the exterior white pulp', 'cut each orange into 8 wedges', 'cut each wedge into 1-inch pieces', 'set aside', 'place the cayenne , paprika , garlic , olive oil and vinegar in a salad bowl', 'add salt and pepper to taste and whisk to combine', 'add the oranges , parsley and olives', 'toss gently to blend', 'serve cold or at room temperature']
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Recipe Name : spicy za atar all purpose moroccan seasoning
Description : this is a spicy version of za'atar from northern africa. it is great for sprinkling over tagines, vegetables, and pita sandwiches. it looks a bit different from the za'atar that i usually use (middle eastern and mediterranean types), which is heavier with thyme. from the flavors of africa cookbook, by dave dewitt (chile pepper aficionado extraordinaire). posted for zwt4.
Ingredients : ['toasted sesame seeds', 'ground sumac', 'dried thyme', 'cayenne pepper']
Steps for preparation : ['blend and store in an airtight container', '16']
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['blend and store in an airtight container', '16']
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Recipe Name : squash and chickpea moroccan stew
Description : i have not had a chance to try this yet. from ask aida's "light & healthy" episode. you can substitute veggie stock for the chicken stock to make this recipe vegetarian, and of course you can opt not to use the yogurt to make it vegan as well. :)
Ingredients : ['unsalted butter', 'olive oil', 'yellow onion', 'garlic cloves', 'ground cumin', 'cinnamon sticks', 'salt & freshly ground black pepper', 'butternut squash', 'red potatoes', 'low sodium chicken broth', 'chickpeas', 'diced tomatoes', 'saffron thread', 'preserved lemon', 'green olives in brine', 'couscous', 'fresh cilantro leaves', 'slivered almonds', 'plain yogurt']
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 : stuffed onions moroccan style
Description : another fantastic find from the institute fo cancer research. allicin, found in onions, is apparently a good cancer-fighter. vegetarian and vegan; 3 ww points each.
Ingredients : ['onions', 'cooked basmati rice', 'chickpeas', 'dried currants', 'parsley', 'lemon juice', 'cumin', 'paprika', 'cinnamon', 'salt and pepper', 'vegetable broth', 'extra virgin olive oil', 'white wine vinegar']
Steps for preparation : ['preheat oven to 375 degrees', 'peel onions and cut tops', 'cook in a large pot of boiling water for 2 minutes', 'remove with slotted spoon', 'when cool , scoop flesh out with a melon baller', 'shells should be about 2 layers thick', 'in a medium bowl , combine rice , chickpeas , currants , parsley , lemon juice , and spices', 'pack into the onion shells', 'place stuffed onions in a 8 inch square baking dish', 'pour in veggie broth and drizzle onions with olive oil', 'bake about 30 minutes', 'place onions on a nice serving plate', 'pour cooking liquid into a small pot', 'add vinegar to liquid and boil until reduced to 1 / 4 cup', 'pour 1 tablespoon over each onion and serve']
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['preheat oven to 375 degrees', 'peel onions and cut tops', 'cook in a large pot of boiling water for 2 minutes', 'remove with slotted spoon', 'when cool , scoop flesh out with a melon baller', 'shells should be about 2 layers thick', 'in a medium bowl , combine rice , chickpeas , currants , parsley , lemon juice , and spices', 'pack into the onion shells', 'place stuffed onions in a 8 inch square baking dish', 'pour in veggie broth and drizzle onions with olive oil', 'bake about 30 minutes', 'place onions on a nice serving plate', 'pour cooking liquid into a small pot', 'add vinegar to liquid and boil until reduced to 1 / 4 cup', 'pour 1 tablespoon over each onion and serve']
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Recipe Name : super quick moroccan chicken couscous
Description : i use a bbq chicken for this to make a super quick salad/dinner!
Ingredients : ['pine nuts', 'cumin seeds', 'vegetable stock', 'couscous', 'red onion', 'cooked chicken', 'dried apricots', 'sultanas', 'of fresh mint', 'french dressing']
Steps for preparation : ['stir pine nuts and cumin seeds in a small skillet over low heat until just fragrant', 'bring stock to a boil in large saucepan , remove from heat', 'stir in couscous , cover , stand about 5 minutes or until stock is absorbed , fluff with a fork', 'stir in onion , chicken , apricots , sultanas and mint', 'add pine nuts and cumin seeds', 'add dressing , toss gently to combine']
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['stir pine nuts and cumin seeds in a small skillet over low heat until just fragrant', 'bring stock to a boil in large saucepan , remove from heat', 'stir in couscous , cover , stand about 5 minutes or until stock is absorbed , fluff with a fork', 'stir in onion , chicken , apricots , sultanas and mint', 'add pine nuts and cumin seeds', 'add dressing , toss gently to combine']
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Recipe Name : sweet potato salad slada batata hilwa moroccan
Description : a delicious blend of sweet with aromatic spices, olives, lemon and parsley. this is a recipe from the book: http://www.amazon.com/arabesque-taste-morocco-turkey-lebanon/dp/030726498x (posted for north africa middle east tag)
Ingredients : ['white onion', 'olive oil', 'sweet potato', 'ground ginger', 'ground cumin', 'paprika', 'salt', 'green olives', 'lemon, rind of', 'lemon', 'flat leaf parsley']
Steps for preparation : ['saute onions in 2 tbsp of oil until golden', 'add the cubed sweet potato to the pan and just barely cover it with a little water', 'add ginger , cumin , paprika , salt to taste and 2 more tbsp of oil', 'cook until potato pieces are tender and the liquid has reduced to a sauce , turning the potatoes over once', "be careful when handling them so that they don't fall apart", 'let cool to room temperature', 'mix in olives , and preserved lemon peel', 'taste and adjust salt if you need more', 'sprinkle with lemon juice , remaining one tbsp of olive oil and parsley', 'enjoy !']
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['saute onions in 2 tbsp of oil until golden', 'add the cubed sweet potato to the pan and just barely cover it with a little water', 'add ginger , cumin , paprika , salt to taste and 2 more tbsp of oil', 'cook until potato pieces are tender and the liquid has reduced to a sauce , turning the potatoes over once', "be careful when handling them so that they don't fall apart", 'let cool to room temperature', 'mix in olives , and preserved lemon peel', 'taste and adjust salt if you need more', 'sprinkle with lemon juice , remaining one tbsp of olive oil and parsley', 'enjoy !']
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Recipe Name : tagine bil kok moroccan
Description : the centre de formation en restauration traditionnelle, a government-sponsored cooking school in rabat, is dedicated to preserving the art of traditional moroccan gastronomy. the students, all young women, go on to staff morocco's embassies and consulates around the world. this classic tagine recipe is part of the school's delectable curriculum.
from: cooking at the kasbah by kitty morse
Ingredients : ['olive oil', 'ground turmeric', 'ground ginger', 'leg of lamb', 'onions', 'chicken broth', 'saffron', 'fresh cilantro stems', 'pitted prunes', 'honey', 'ground cinnamon', 'pepper', 'salt', 'sesame seeds']
Steps for preparation : ['in a small dutch oven or enameled casserole over medium-high heat , heat the olive oil and saute the turmeric , ginger , and lamb until the meat is well coated and lightly browned , 2 to 3 minutes', 'finely dice one of the onions', 'add it to the meat along with the broth , saffron , and cilantro', 'cover and reduce the heat to medium-low', 'cook until the meat is fork tender , 1 to 1 1 / 2 hours', 'discard the cilantro', 'preheat the oven to 200 degrees f', 'with a slotted spoon , transfer the meat to an ovenproof dish and keep warm in the oven until ready to serve', 'bring the sauce in the casserole back to a simmer', 'finely slice the remaining onion', 'add it , along with the prunes , honey , cinnamon , and pepper to the simmering sauce', 'season with salt', 'cook until the mixture thickens somewhat , 6 to 8 minutes', 'spoon the prune sauce over the meat and sprinkle the dish with the sesame seeds', 'serve with warm bread', 'crush the threads between your fingers , or pound them in a mortar along with a pinch of salt before using']
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['in a small dutch oven or enameled casserole over medium-high heat , heat the olive oil and saute the turmeric , ginger , and lamb until the meat is well coated and lightly browned , 2 to 3 minutes', 'finely dice one of the onions', 'add it to the meat along with the broth , saffron , and cilantro', 'cover and reduce the heat to medium-low', 'cook until the meat is fork tender , 1 to 1 1 / 2 hours', 'discard the cilantro', 'preheat the oven to 200 degrees f', 'with a slotted spoon , transfer the meat to an ovenproof dish and keep warm in the oven until ready to serve', 'bring the sauce in the casserole back to a simmer', 'finely slice the remaining onion', 'add it , along with the prunes , honey , cinnamon , and pepper to the simmering sauce', 'season with salt', 'cook until the mixture thickens somewhat , 6 to 8 minutes', 'spoon the prune sauce over the meat and sprinkle the dish with the sesame seeds', 'serve with warm bread', 'crush the threads between your fingers , or pound them in a mortar along with a pinch of salt before using']
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Recipe Name : taim s moroccan carrot salad not spicy
Description : courtesy of chef einat admony of taim restaurant in nyc. one of the many ways i prepare this type of a salad, depending on my mood.
Ingredients : ['carrots', 'olive oil', 'cumin', 'paprika', 'salt', 'sugar', 'fresh ground black pepper', 'garlic cloves', 'cayenne pepper', 'white wine vinegar']
Steps for preparation : ['place carrots in a large pot of cold water and bring to a boil , cooking until slightly tender but not overdone , approximately 15 minutes depending on the size of the carrots', 'drain and place carrots in an ice-water bath until cool', 'slice diagonally into 1 / 4-inch-thick rounds', 'in a large pan , saut the carrot slices in olive oil until slightly brown , cooking them in small batches if your pan becomes crowded', 'place carrots in a bowl , add the olive oil and the remaining ingredients , and mix well', 'for best results , refrigerate overnight and serve at room temperature']
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['place carrots in a large pot of cold water and bring to a boil , cooking until slightly tender but not overdone , approximately 15 minutes depending on the size of the carrots', 'drain and place carrots in an ice-water bath until cool', 'slice diagonally into 1 / 4-inch-thick rounds', 'in a large pan , saut the carrot slices in olive oil until slightly brown , cooking them in small batches if your pan becomes crowded', 'place carrots in a bowl , add the olive oil and the remaining ingredients , and mix well', 'for best results , refrigerate overnight and serve at room temperature']
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Recipe Name : tajine de crevette moroccan tiger prawns shrimp
Description : this is a fantastic, fresh recipe by kenza samih - head chef at riad fes (one of fez's top hotel-restaurants). it is fast & simple to make & truly mouthwatering! you can serve this as a starter or as a meal with either basmati rice or bread & salad. time to make doesn't include the marinating time.
Ingredients : ['tiger shrimp', 'red bell peppers', 'garlic cloves', 'red chili pepper', 'cilantro', 'olive oil', 'sweet paprika', 'sea salt']
Steps for preparation : ['mix everything together in a bowl', 'cover & place in the fridge to marinate for at least 30 minutes - preferably 2 hours', 'heat a large , shallow pan & cook the mix over a high heat , stirring continuously , for approx 5 minutes take care not to overcook as this will make the prawns tough & rubbery', 'serve immediately']
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['mix everything together in a bowl', 'cover & place in the fridge to marinate for at least 30 minutes - preferably 2 hours', 'heat a large , shallow pan & cook the mix over a high heat , stirring continuously , for approx 5 minutes take care not to overcook as this will make the prawns tough & rubbery', 'serve immediately']
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Recipe Name : tajine msir zeetoon moroccan chicken with lemons
Description : moroccan chicken with lemons and three types of olives. if you like sour/lemon flavours then this dish will be suitable for you. this dish is very easy and preparation time is only 10 mins and 30 mins to marinate. the recipe requires 1 chicken cut into serving pieces but i used 8 chicken pieces (thighs & drumsticks) with skin off. i don't normally have fresh coriander regularly available but i used 1 teaspoon of coriander powdered. it comes from a book called 'the olive oil cookbook' by marlena spieler.
Ingredients : ['chicken', 'cumin', 'paprika', 'ginger', 'turmeric', 'garlic cloves', 'fresh coriander', 'lemons, juice of', 'black pepper', 'cayenne pepper', 'flour', 'tomatoes', 'green olives', 'lemon', 'extra virgin olive oil', 'chicken stock', 'lemon, juice of']
Steps for preparation : ['combine the chicken with cumin , paprika , ginger , turmeric , garlic , coriander , lemon juice and peppers , and place in a baking dish in a single layer', 'leave to marinate for 30 mins , then add the flour , and toss together to cost well', 'heat the oven to 160oc / 325of / gas mark 3', 'add the chopped tomatoes , olives , lemon wedges , olive oil and stock to the dish', 'bake uncovered for about an hour or until the chick is tender and a delicious sauce has formed']
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['combine the chicken with cumin , paprika , ginger , turmeric , garlic , coriander , lemon juice and peppers , and place in a baking dish in a single layer', 'leave to marinate for 30 mins , then add the flour , and toss together to cost well', 'heat the oven to 160oc / 325of / gas mark 3', 'add the chopped tomatoes , olives , lemon wedges , olive oil and stock to the dish', 'bake uncovered for about an hour or until the chick is tender and a delicious sauce has formed']
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