Moroccan recipes

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1 Khubs (Moroccan Bread) 2 Seffa (Sweet Cinnamon Couscous With Dried Fruit) 3 Baghrir (Moroccan Pancakes) 4 Shebbakia (Moroccan Ramadan Honey Cookies) 5 Eggplant Salad (Zaalouk Salad) 6 Loubia (Beans) 7 Salad Of Potatoes 8 Briwats 9 Tagine Of Fish 10 Soup Fassi (Shorba) 11 Steamed Cauliflower With Roquefort Cheese Sauce 12 Msaman (Moroccan Pancake) 13 Ghouriba (Moroccan Sugar Cookies) 14 Beef With Oyster Sauce 15 Stuffed Omelet 16 Crunched Rice In Sauce 17 Moroccan-Style Potato And Egg Sandwiches 18 Roasted Whole Fish And Fennel With Crushed Potatoes Preserved Lemon And Charmoula 19 Arugula And Mint Salad With Oil-Cured Black Olives Oranges And Ricotta Salata 20 Olive Oil Couscous Cake With Creme Fraiche And Date Syrup 21 Chicken Tagine With Apricots And Almonds 22 Moroccan Beef Stew 23 Moroccan-Spiced Chicken Paillards 24 Moroccan Slow-Cooked Lamb 25 Roasted Organic Chicken With Moroccan Spices 26 Spiced Carrots 27 Moroccan Braised Beef 28 Grilled Charmoula Lamb Chops 29 Moroccan Chicken With Eggplant Tomatoes And Almonds 30 Moroccan-Style Chicken Phyllo Rolls 31 Moroccan Lamb Tagine With Raisins Almonds And Honey (Mrouzia) 32 Moroccan Lamb Kebabs With Golden Couscous 33 Grilled Chicken Moroccan Style 34 Moroccan-Spiced Cold Tomato Soup 35 Chicken Tagine With Spring Vegetables

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36 Cinnamon-Roasted Chicken With Harissa Sauce 37 Harissa Sauce 38 Moroccan Carrot And Goat Cheese Sandwiches With Green Olive Tapenade 39 Chicken Tagine With Chickpeas And Mint 40 Pineapple And Banana Couscous Pudding 41 Roasted Monkfish Fennel And Chestnut Tagine 42 Sea Bass With Moroccan Salsa 43 Harira (Moroccan Soup) 44 Lamb Tagine With Prunes Apricots And Vegetables 45 Moroccan Chicken With Preserved Meyer Lemons And Green Olives 46 Preserved Meyer Lemons 47 Grilled Charmoula Lamb Chops 48 Moroccan Tagine 49 Couscous 50 Lentil Tagine 51 Moroccan Carrot Salad 52 Potluck Moroccan Chicken With Dried Fruit And Olives 53 Low Carb Moroccan Chicken

54 Pastilla 55 Moroccan Preserved Lemons Recipe 56 Tangia (Marrakech Recipe) 57 Moroccan Mint Tea 58 Mutton Tagine With Prunes 59 Kabab 60 Roasted Red Pepper Salad With Harissa 61 Bidawi Couscous With Seven Vegetables 62 Prawn Kabab 63 Cardamom Coffee (A Traditional Recipe) 64 Gazelle Horns - Moroccan Almond Paste-Filled Pastries 65 Moroccan Fish Tagine 66 Moroccan Chicken With Almonds And Chick Peas 67 Moroccan Fish Tagine With Coriander Couscous 68 Moroccan Fish Stew 69 Moroccan Grilled Fish Kebabs 70 Almond Milk

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Free Updating If you have purchased this product we inform you that you will be updated of any new recipes added

Morocco

is in many ways a country apart It nestles on the northwestern tip of Africa separated from the rest of the continent by the towering Atlas Mountains and by the Sahara itself Its climate geography and history are all more closely related to the Mediterranean than to the rest of Africa and for this reason visitors are often struck by the odd sensation of having not quite reached Africa in Morocco In the north its fine beaches lush highland valleys and evocative old cities reinforce this impression Yet as one moves south and east into and over the starkly beautiful ranges of the Atlases Moroccos Mediterranean character melts away like a mirage The Sahara stretches out to the horizon and forbidding kasbahs stare

Location Geography and Climate

Morocco is situated on the extreme northwestern corner of Africa and is bordered by Mauritania and Algeria both to the south and east Moroccos varied geography includes no less than four separate mountain ranges in addition to lush river valleys beautiful sandy coasts and wide expanses of desert The three most prominent mountain ranges which run parallel to each other from the southwest to the northeast are the Middle Atlas the High Atlas and the Anti-Atlas The ascent of the countrys highest peak Jebel Toukbal (13665 ft4165 m) is a spectacular and not particularly difficult High Atlas trek The Moroccan coastline which fronts onto both the Mediterranean and the Atlantic offers plenty of great beaches as well as a number of fascinating old coastal cities In the southeast Moroccos mountain ranges yield inexorably to the desolate expanse of the Sahara The rivers that flow down this side of the High Atlas support long narrow and lush river valleys that resemble linear oases The climate in Morocco is reliably dry although small amounts of rain do fall between November and March Temperature varies considerably by season and locale While the southern and southeastern desert regions can reach extremely high temperatures during the hot summer months the higher altitudes of the mountains are cool in summer evenings and freezing in winter Most travellers find the early summer months to be the most comfortable time to visit as rain is not a threat and temperatures are warm during the day and pleasantly cool at night History amp Culture

Moroccos history began with the Berbers the aboriginal people who have inhabited the country since the end of the 2nd millennium BC Rome extended its rule over the area after defeating Carthage in 146 BC and testimony to its presence still exists in the fine Roman ruins at Volubilis As Rome fell into decline Morocco was invaded first by the Vandals and then in the 7th century by the Arabs Although external Arab rule lasted little more than a century the arrival of Islam proved to be a permanent addition to Moroccan culture In the ensuing centuries a series of ruling dynasties came to power including the Idrissids the Almoravids and the Almohads but none seemed capable of long maintaining the critical support of the Berber leaders By the 15th century Spain and Portugal began to intrude into Morocco after having expelled the Moors from their own lands Although Morocco successfully repulsed these invasions the tide of European imperialism eventually proved too great By the middle of the 19th century Moroccos

strategic importance had become evident to all of the European powers and they engaged in a protracted struggle for possession of the country Finally in 1911 France was formally acknowledged as protector of the greater part of the country with Spain receiving a number of isolated locales French rule came to an end in 1953 although its cultural influence on Morocco remains strongly in evidence Today the country is ruled by King Mohammed VI He appears to be leading Morocco toward both long-term stability and a greater degree of economic prosperity

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Images from Morocco

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Recipe name Khubs (Moroccan Bread)

Ingredients

1teasp Honey 360ml12floz Water 15g 12oz Dry Active Yeast 1-12 teasp Salt 450g1lb Strong White Flour

Preparation

1 Lightly flour a baking tray and set aside 2 In a small bowl mix together the water honey and yeast and allow to stand for 10 minutes 3 In a large mixing bowl mix together the flour and salt Make a well in the centre and pour in the yeast mixture Mix well to make a firm dough then transfer to a floured surface and knead for about 10 minutes 4 Form the dough into a round loaf place on the baking tray and leave in a warm place to rise until it doubles in size (about 30 minutes) 5 Meanwhile preheat the oven to 190C 375F Gas Mark 5 6 Transfer the loaf on the tray to the oven and bake for about 45 minutes Allow to cool before using

Recipe name Seffa (Sweet Cinnamon Couscous with Dried Fruit)

Ingredients

4 tablespoons butter

2 shallots minced

1 cup chicken broth

6 threads Spanish saffron crushed

1 cup instant couscous

2 tablespoons sugar

1 tablespoon orange-flower water

1 teaspoon ground cinnamon

2 tablespoons raisins plumped in warm water and drained

4 dates pitted and chopped

6 dried apricot halves plumped in warm water drained and diced

2 tablespoons slivered almonds toasted

salt and freshly ground pepper to taste

Preparation

1 In a medium saucepan over medium heat melt 2 tablespoons of the butter and add the shallots Saute until the shallots are translucent 2 to 3 minutes Add the broth saffron and remaining 2 tablespoons butter Bring to a boil Gradually stir in the couscous and remove from the heat Cover and let stand for 5 minutes 2 Transfer the couscous to a bowl and fluff with a fork Stir in the sugar orange-flower water cinnamon raisins dates apricots and slivered almonds Season with salt and pepper Use as a stuffing or serve hot as a side dish

Recipe name Baghrir (Moroccan pancakes)

Ingredients

2 cups of fine semolina flour 2 12 cups of all purpose flour 1 egg 14 teaspoon of salt 1 tablespoon of sugar 8 cups of warm water 2 packets of yeast Olive oil

Preparation

Dilute the sugar in 1 cup of the warm water and whisk the 2 packets of yeast in with a fork Stir together the semolina flour all purpose flour and salt After 2 centimeters or so of foam has formed on the water and yeast mixture stir it and pour into the flour mixture Blend the mixture with your hands until the liquid is absorbed and then gradually add the remainder of the warm water slowly until it has reached a creamy consistency resembling melted ice cream Beat egg and blend well into mixture You may not need to use all the water to get it the right consistency or you may have to use more Work the mixture with a whisk or electric whisk until most of the lumps are gone I usually pour the mixture through a sieve or strainer a couple of times to filter out most of the very small lumps or you may choose to work them lose with your hands Let mixture sit in a warm place until it has doubled in size I usually use the oven on the lowest setting to raise the mixture

Baghrir Continuehellip

Honey topping

12 cup of honey

1 cup of butter

You can alter the proportions of honey and butter depending on how sweet you want

it Heat the honey in a saucepan on high heat and add butter Stir until the butter

has melted into the honey and it is blended well Pour over each baghrir individual

and spread with a spoon stacking a baghrir on top of the other as you do so

Recipe name Shebbakia (Moroccan Ramadan Honey Cookies) These intensely sweet cookies are a Ramadan specialty served at iftar (Breakfast after fasting time) with harira They are usually made in enormous batches

Ingredients

1-12 cups (3 sticks) butter 14 tsp saffron 1 tsp yeast 3 eggs 34 tsp salt 12 tsp baking powder 3 tbsp orange flower water 12 tsp mastic pounded to a powder (optional) 5 cups all-purpose flour Oil for frying 5 cups honey 12 cup sesame seeds

Preparation

In a small saucepan over low heat melt the butter sprinkle in the saffron and set aside In a small bowl sprinkle the yeast over 14 cup of warm water and set aside In another bowl combine the eggs salt baking powder orange flower water and vanilla Beat well then add the vinegar and butter and last of all the yeast mixture Pour the flour into yet another bowl then add the liquid ingredients and stir vigorously until you have stiff dough Add water if needed to achieve a workable consistency Turn the dough out onto a smooth surface and knead for 10-15 minutes until the dough is smooth Let the dough rest for 15 minutes

Break off walnut-sized pieces of dough roll them thin and cut them into rosettes with a cookie cutter Set them aside on a lightly buttered cookie sheet until you are done forming the batch

Pour the honey into a heavy steep-sided pot and bring it to a boil Once it boils turn the heat down to low while you fry the cookies

Pour vegetable oil into another heavy steep-sided pot to a depth of 1-12 Once it is hot turn up the heat under the honey and bring it to a boil again Slip several of the cookies into the oil giving enough room for them to move around without touching Fry and turn the cookies until both sides are medium brown then remove them with a slotted spoon and drop them directly into the boiling honey Let them remain in the honey until it returns to a boil then remove them with a slotted spoon to another lightly buttered cookie sheet Sprinkle with sesame seeds and set aside for at least two hours to cool before serving

Recipe name Eggplant Salad (Zaalouk Salad)

Ingredients

1 eggplant (approx 1 12 lbs)

5 cloves garlic peeled

3 large beefsteak tomatoes (ripe) or 2 cups canned crush tomatoes

4 tbsp olive oil

2 tablespoons wine vinegar (or 1 tbsp white vinegar)

good pinch chili powder

1 tsp ground cumin

12 cup chopped flat-leaf parsley

Preparation

Peel the eggplant and chop into cubes Bring enough water to cover the eggplant (eggplant

will float so approximate) to a boil Add some salt garlic and eggplant Cook until the

eggplant is very soft about 20-30 minutes Drain well and mash eggplant with a fork

If using whole tomatoes chop and cook in a pan over low heat until reduced to a sauce

approximately 20 mins If using canned crushed tomatoes reduce this time in half Mix

with the mashed eggplant the rest of the ingredients and salt to taste

Recipe name Loubia (Beans)

Ingredients

1pound (2 cups) small navy beans soaked 14 cup olive oil 1 large onion finely diced 3 small dried red chilies seeded 15 garlic cloves minced 1 tablespoon sweet paprika 14 teaspoon freshly ground black pepper 4 teaspoons ground cumin 6 ounces tomato paste canned 2 tomatoes coarsely chopped 7 cups water or vegetable broth 2 bay leaves 18 teaspoon cayenne or to taste 20 sprigs fresh flat-leaf parsley chopped 2 12 teaspoons salt 10 sprigs fresh cilantro chopped Cider vinegar or red wine vinegar optional

Preparation

Soak and drain the beans Set aside SOAKING BEANS Rinse and pick over the beans and soak them overnight in a bowl of water to cover Drain and proceed with the recipe For the Quick-soak method place the beans in a large soup pot and add 10 cups of hot water Bring them to a rolling boil for 2 to 3 minutes Turn off the heat and let the beans stand in the cooking water for at least 1 hour and preferable longer Drain the beans and proceed with the recipe The older the beans the longer they Will take to cook (She recommends adding salt to the cooking water up to 2 Teaspoons per pound of dried beans) In a large soup pop over medium high heat heat the oil and cook the onion stirring occasionally until tender 6 to 8 minutes Add the chilies garlic paprika pepper and cumin Cook stirring for 2 to 3 minutes Add the tomato paste and cook stirring until the mixture thickens 1 to 2 minutes Stir in the tomatoes and 1 cup of the water or broth and bring to a boil Add the beans the remaining 6 cups water or broth the bay leaves cayenne and 10 of the parsley sprigs tied together with cotton string Mince the remaining parsley and set aside Lower the heat to medium low cover and cook the beans until tender 1 to 2 hours Before serving discard the chilies bay leaves and tied parsley Season with salt Stir in the reserved minced parsley and cilantro Serve hot with vinegar on the side if you like

Recipe name SALAD OF POTATOES

Ingredients

500 g of sweet potatoes12 cup of oil1 crushed onion

1 pinch of salt

12 tea spoonful of ginger

1 glass of water

1 pinch of cumin

1 coffee spoonful of sweet red pepper

1 soup spoonful of crushed parsley and coriander

Juice of half a lemon

The peel of preserved lemon cut into little pieces

Some olives cut into pieces

Preparation

Melt the onion with oil salt saffron and ginger pour the glass of water add the sweet potatoes peeled and cut into pieces cover the saucepan cook for 5 minutes add the cumin red pepper parsley coriander lemon juice the peel of a preserved lemon and the olives Then reduce the sauce to a smooth consistency

Recipe name BRIWATS

Ingredients

bull 500 g of minced calf meat

bull 100 g of lamb fat

bull 1 tea spoonful of salt

bull 1 tea spoonful of cumin

bull 1 tea spoonful of red pepper

bull 1 cup of minced parsley

bull 1 cup of coriander

bull 1 minced thin onion

bull 100 g of butter

bull 4 churned eggs

bull 2 tea spoonful of cinnamon

bull 1 kg of pastille

bull Oil for frying

bull Chilly sugar amp cinnamon in saucers

Preparation

Mix the minced meat and grease with parsley coriander red pepper cumin onion and salt Then cook the mix in butter while crushing with a spoon to separate the grease Allow the mixture to simmer till the liquid is nearly all evaporated Add cinnamon while mixing on a little fire incorporate progressively the eggs(keep some to glue the briouates) mix and remove from fire The briouates Folding Cut the leaves of pastille in two pieces take12 of one leaf in its length bring down the sides to the center to have a rectangular border Put one soup spoonful of the mixture in one corner then fold up again or roll to form a triangle rectangular or a cylinder make sure to close the forcemeat Glue the extremity with eggs to serve the briouats fry them in very hot oil remove them with a skimmer when they have a golden color drain and put them on an absorbing paper They can be served hot crown _shaped within a plate with a saucer of chilly sugar and cinnamon

Recipe name TAGINE OF FISH

Ingredients

bull A mid size whole fish(ie snapper)

bull frac12 kg of potatoes peeled and sliced into circles

bull 2 kg of tomatoes sliced into circles

bull 4 grilled bell peppers cut into long slices

bull 4 bell green hot peppers

bull frac12 cup olive oil

bull 1 bouquet of diced parsley

bull salt and Fresh ground pepper to your taste

bull 2 lemons cut into roundels

bull Tomato juice

Preparation

Dice the coriander with salt and garlic mix in a plate with sweet and hot red pepper cumin lemon juice water and olive oil cover fish with the pickle Marinate the entire fish to ensure the marinade sips into the meat leave it to marinate for a couple of hours

Cover the plate of the oven with potatoes slices place the fish over them and cover it with slices of tomatoes add the bell pepper slices sweet and got red pepper and oil sprinkle with diced parsley salt and pepper decorate with round slices of lemon water with tomatoes juice mixed with the pickle cook for about 40 minutes on a medium oven setting Make sure you water the fish with its own juice every 15 minutes or so

Serve the fish decorated with round slices of fresh tomatoes alternating with lemon round slices and parsley leaves

Recipe name SOUP FASSI (Shorba)

Ingredients

bull 250 g of veal or beef meat

bull 2 carrots

bull 2 turnips

bull 2 potatoes

bull 2 celery sticks

bull 3 tomatoes

bull 1 bouquet of parsley

bull 1 onion

bull half tea cup of vermicelli

bull 1 soup spoon of oil

bull Fresh ground pepper to your taste

bull 1 pinch of saffron

Preparation

Peel and cut the vegetables into small pieces(except for tomatoes) Cut the meat into small pieces Put the vegetables (except the tomatoes) in a boiler add the meat pieces and parsley crushed onion oil salt pepper and saffron Add 2 liters of water bring everything into a boil Peel the tomatoes and remove their seeds Cook the tomatoes in the boiler and mix them into a sauce looking texture for about 50 hour (over low heat) About 10 minutes before serving slowly add vermicelli (to avoid clots)

Recipe name Steamed cauliflower with Roquefort cheese sauce

Ingredients

1 large cauliflower 300 g of Roquefort cheese 20 cl of fresh cream 3 shallots or small onions 2 tablespoonfuls of salad oil Freshly ground pepper Parsley

Preparation

Wash the cauliflower and divide it into regularly apportioned bunches have it cooked in a stew-pan for 10 minutes Mince the shallots and crumble the Roquefort cheese Heat the oil in a saucepan add the shallots Let lightly yellow then incorporate the Roquefort cheese Heat at a mild temperature for 2 minutes while stirring Add the fresh cream or pepper theres no point in salting Take the pan away from the heat once the boiling has resumed Serve the boiled cauliflower hot laced with its Roquefort cheese sauce and sprinkled with hashed parsley

ecipe name Msaman (Moroccan pancake)

Ingredients

-200g of flour of durum wheat -150g of common flour of wheat -Butter -200g -1 large oil glass -1 semolina bowl - Salt - Tepid Water

Preparation

In a large pot or a salad bowl to mix the flour yeast and salt to add with tepid water gradually to obtain a flexible paste (will feel it to you by working it between the hands) To knead a few minutes to coat with a little oil to cover with a clean towel and to let rest 30 minutes To take small quantities of pastes and to form small balls of the size of an apricot To flatten with the palm of the hand by coating surface with oil to proceed it in the same way with all the small balls Then to take again the first small ball and to delicately spread out it and gradually To coat with a little butter and to fold into four to let rest during this time to make in the same way with the other remaining balls To prepare 5 to 6 crepes thus To heat a frying pan to spread out the pancakes folded into four and to cook them on the two faces in the dry frying pan These laminated pancakes can be been useful thus or accompanied by honey and butter

Recipe name GHOURIBA (MOROCCAN SUGAR COOKIES)

Ingredients

1 cup vegetable oil or butter 1 cup sugar 3 cups unbleached all-purpose flour sup1sup3 cup finely ground walnuts or almonds Cinnamon

Preparation

1 Preheat oven to 350 degrees F Lightly flour an ungreased cookie sheet 2 Place oil and sugar in a large bowl and mix well Gradually add the flour a cup at a

time and knead well Blend in the nuts 3 When the dough feels smooth use the palm of your hand to roll it into balls the size of

an egg Pat into a round cookie about 2 inches in diameter The cookie should not be flat

4 Place on the cookie sheet and sprinkle the center of each cookie with cinnamon Bake for 25-30 minutes Do not let the cookies become even slightly brown they must remain off-white

Variations A Turkish variation uses cocoa instead of cinnamon and is sprinkled with powdered sugar These cookies can also be shaped into crescents Made with butter they are similar to the Austro-Hungarian nut horns

Recipe name Beef with oyster sauce

Ingredients

1 tablespoonful of oyster sauce 1 teaspoonful of maizena 250 g of fine minced beef fillet 1 teaspoonful of freshly ground black pepper 2 tablespoonfuls of table oilhellip 1 small clove of ground garlic 50 g of mushrooms washed and cut into lamellae 4 chopped scallions 4 tablespoonfuls of chicken broth or water

Preparation

In a saucepan heat two spoonfuls of table oilhellip Have the garlic gilded there Then add the chopped meat the pepper the nam pla the sugar the onion and the tomato let it cook for 10 minutes while stirring Heat the rest of the oil in a stew-pan and stir so that it cover the entire surface Empty out the excess Pour out the contents of the whisked eggs and distribute them on the entire surface of the stew-pan Place the forcemeat in the middle of the omelette and fold it up Transfer onto a dish for serving Decorate with coriander leaves and serve immediately

Recipe name Stuffed omelet

Ingredients

3 tablespoonfuls of olive oilhellip 1 clove of ground garlic 200 g of chopped meat Freshly ground pepper 1 tablespoonful of nam pla (fish sauce sold in a bottle) or soy sauce 12 tablespoonful of sugar 100 g of finely sliced onions 1 medium-sized sliced tomato 3 whipped eggs

Preparation

In a saucepan heat two spoonfuls of table oilhellip Coat the garlic inside Go on to add the chopped meat the pepper the fish sauce the onion and the tomato let cook for 10 minutes while stirring Heat the remaining oil in a cooking pot and stir it so that the oil covers the entire surface Empty out the excess Pour in the whipped eggs and distribute their contents throughout the cooking pot Place the stuffing in the middle of the omelet and fold it up Transfer it onto a service dish

Decorate with coriander leaves and serve immediately

Recipe name Crunched rice in sauce

Ingredients

225 g of sticky sauce Table oil hellip for frying

Preparation

Put the rice in a saucepan cover it with water and have it boil until it is fully cooked and becomes sticky Drain it in a strainer and mete it out in layers as fine as possible on the dishes containing oil do not forget to press Let it dry in a warm place or an oven(120degC) Once the rice is dry and stiff detach it from the dishes by means of a spatula or else break it up into large pieces Heat the oil and coat the rice the grains should begin to crack after 5 seconds Remove and drain on absorbent paper In order to make up the sauce pour the coconut milk into a saucepan and bring it to a boil Add the chopped meat and chopped shrimp while stirring with a wooden spoon so as to eliminate any eventual curds and lumps Add the garlic paste the nam pla the sugar the onion and the peanuts stir well Lower the fire and let simmer for 20 minutes all the while stirring from time to time Transfer into a serving dish and decorate with coriander and red pepper Serve the sauce on the side

Recipe name MOROCCAN-STYLE POTATO AND EGG SANDWICHES

Ingredients

4 large eggs 1 tablespoon cumin seeds 12 lb Italian frying peppers cut into 2- by 14-inch strips 1 large onion halved lengthwise then cut lengthwise into 14-inch-thick slices 34 lb boiling potatoes peeled and thinly sliced crosswise 12 teaspoon salt 14 teaspoon black pepper 3 tablespoons extra-virgin olive oil 4 Portuguese challah or Kaiser rolls (about 4 inches in diameter) Special equipment an electric coffeespice grinder Accompaniments extra-virgin olive oil harissa (spicy North African condiment) or cayenne

Preparation

Cover eggs with cold water by 1 12 inches in a 1 12- to 2-quart saucepan and bring to a rolling boil partially covered Reduce heat to low and cook eggs covered 30 seconds Remove from heat and let eggs stand in hot water covered 15 minutes Rinse eggs under cold water 5 minutes to stop cooking Peel eggs and quarter lengthwise Meanwhile toast cumin seeds in a dry 12-inch heavy skillet over moderate heat stirring until fragrant and a few shades darker about 4 minutes Transfer to a bowl to cool then grind to a powder in grinder Transfer to a small serving bowl Cook peppers onion potatoes salt and pepper in oil in same skillet over moderate heat covered stirring occasionally until vegetables are browned and very tender 15 to 20 minutes Season with salt and pepper Cut off an end of each roll and pull out some of bread from center to form a wide deep pocket in each roll Put 2 egg quarters in bottom of each pocket and fill with vegetable mixture Top filling in each sandwich with 2 of remaining egg quarters and sprinkle with some of cumin Serve sandwiches with remaining cumin and oil and harissa for seasoning

Recipe name Roasted whole fish and fennel with crushed potatoes preserved lemon and charmoula

No Image Charmoula is a tangy spicy saucemdashin this case made with cumin cilantro garlic and lemonmdashthats traditionally served with meat in Morocco

Ingredients

1 cup plain whole-milk yogurt (preferably Greek-style) 1 tablespoon chopped fresh cilantro 2 teaspoons fresh lime juice 1 (3- to 4-pound) whole black bass with head and tail gutted scaled rinsed 12 bunch fresh Italian parsley sprigs plus 2 tablespoons chopped fresh Italian parsley 12 bunch fresh thyme sprigs plus 3 teaspoons chopped fresh thyme divided 13 cup coarsely chopped fresh fennel fronds 1 lemon thinly sliced 2 teaspoons fennel seeds 2 medium fresh fennel bulbs trimmed cut into 12-inch-thick wedges 7 tablespoons extra-virgin olive oil divided 1 12 pounds small fingerling potatoes 2 tablespoons chopped preserved lemon

Preparation

Mix yogurt chopped cilantro and lime juice in small bowl Season to taste with salt and pepper Cover and chill Cut 2-inch-long 12-inch-deep slits into outside of both sides of fish spacing 2 inches apart Sprinkle fish inside and out with salt and pepper Place parsley sprigs thyme sprigs fennel fronds and lemon slices in fish cavity Sprinkle top side of fish with chopped parsley and 1 12 teaspoons chopped thyme Cover and chill at least 1 hour Do ahead Lime yogurt and fish can be made 1 day ahead Keep refrigerated Preheat oven to 400degF Stir fennel seeds in small dry skillet over medium heat until lightly toasted about 2 minutes Mix fennel wedges 2 tablespoons olive oil toasted fennel seeds and 1 12 teaspoons chopped thyme on rimmed baking sheet toss Sprinkle with salt and pepper Roast until fennel is tender and beginning to brown stirring often about 30 minutes Do ahead Can be made 2 hours ahead Let stand at room temperature Rewarm in 400degF oven until heated through about 10 minutes Place potatoes in large saucepan fill with enough cold salted water to cover Bring to boil Reduce heat simmer just until potatoes are tender about 12 minutes Drain reserving 12 cup cooking liquid Transfer potatoes to baking sheet and cool slightly Using heel of hand smash potatoes coarsely Return potatoes to same saucepan Add 3 tablespoons olive oil and preserved lemon Do ahead Can be made 1 hour ahead Let stand at room temperature Preheat oven to 400degF Drizzle 2 tablespoons olive oil over fish Roast fish just until opaque in center about 30 minutes Let fish rest 5 minutes Add 14 cup reserved potato cooking liquid to potato mixture stir gently over medium heat until heated through adding more cooking liquid by tablespoonfuls if mixture is dry about 5 minutes Season with salt and pepper Using 2 large metal spatulas transfer fish to platter Arrange fennel and potato mixture around Spoon some Charmoula then some lime yogurt atop fish Garnish with cilantro sprigs Serve with remaining Charmoula and lime yogurt

Recipe name Arugula and mint salad with oil-cured black olives oranges and ricotta salata

Ingredients

14 cup fresh orange juice 2 tablespoons minced shallots 1 tablespoon red wine vinegar 1 tablespoon fresh lemon juice 1 teaspoon finely grated orange peel 1 teaspoon orange-flower water 14 cup extra-virgin olive oil 1 cup thinly sliced red onion (about 12 medium) 4 large oranges 1 5-ounce package arugula (about 10 cups packed) 1 cup fresh mint leaves (from about 2 bunches) 12 cup thinly sliced pitted oil-cured black olives 1 5-ounce piece ricotta salata (salted dry ricotta cheese) cut into 1 12-inch-long 14-inch-thick slices Available at some supermarkets specialty food stores Middle Eastern markets and online from Amazoncom Available at some supermarkets specialty foods stores Italian markets and cheese shops

Preparation

Whisk first 6 ingredients in small bowl Gradually whisk in oil Season with salt and pepper Do ahead Can be made 1 day ahead Cover chill Bring to room temperature and rewhisk before using Place onion in large bowl Add 13 of dressing toss Let marinate 20 minutes Cut off peel and pith from oranges Cut each orange crosswise into 8 slices Add arugula mint and olives to bowl with onion sprinkle with salt and pepper and toss Add remaining dressing toss Divide salad among 6 plates Tuck orange slices and ricotta salata slices into salads

Recipe name OLIVE OIL COUSCOUS CAKE WITH CREME FRAICHE AND DATE SYRUP

Ingredients

1 cup all purpose flour 2 12 teaspoons baking powder 12 teaspoon coarse kosher salt 12 cup uncooked couscous 34 cup plus 2 tablespoons extra-virgin olive oil 14 cup sweet Muscat wine (such as Beaumes-de-Venise or Bonny Doon) 6 large egg yolks 3 large eggs 1 cup sugar 1 tablespoon finely grated orange peel 1 cup chilled heavy whipping cream 14 cup chilled cregraveme fraicircche 12 cup date syrup 12 dates (such as Deglet Noor or Medjool) pitted thinly sliced

Preparation

Preheat oven to 375degF Brush 9-inch-diameter cake pan with 3-inch-high sides with olive oil Line bottom of pan with parchment paper round brush parchment with olive oil Sift flour baking powder and salt into medium bowl Stir in couscous Whisk olive oil and Muscat in another medium bowl to blend Using stand mixer fitted with whisk attachment beat egg yolks eggs and 1 cup sugar on high speed in large bowl until thick and pale yellow about 7 minutes Transfer to large wide bowl Stir in orange peel Using rubber spatula gently fold in flour mixture alternately with olive oil mixture in 4 additions each (mixture may deflate slightly) Transfer batter to prepared pan Tap pan lightly on work surface to eliminate any air bubbles Bake cake until dark brown and beginning to pull away from sides of pan and tester inserted into center comes out clean about 45 minutes Transfer cake to rack and cool in pan at least 30 minutes Turn cake out onto platter (cake may fall slightly in center) Do ahead Can be made 1 day ahead Cool Cover with foil and store at room temperature Using electric mixer beat cream and cregraveme fraicircche in large bowl until soft peaks form Cut cake into wedges Place 1 cake wedge on each plate Drizzle date syrup over Spoon whipped cream alongside Sprinkle dates over

Recipe name CHICKEN TAGINE WITH APRICOTS AND ALMONDS

Ingredients

1 teaspoon ground cinnamon 1 teaspoon ground ginger 12 teaspoon turmeric 12 teaspoon black pepper 1 14 teaspoons salt 3 tablespoons plus 14 cup olive oil 1 (3-lb) chicken cut into 6 pieces wings and backbone discarded 1 tablespoon unsalted butter 1 medium red onion halved then sliced 14 inch thick 4 garlic cloves finely chopped 5 sprigs fresh cilantro 5 sprigs fresh flat-leaf parsley 1 12 cups water 2 tablespoons mild honey 1 (3-inch) cinnamon stick 12 cup dried Turkish apricots separated into halves 13 cup whole blanched almonds Special equipment a 10- to 12-inch tagine or heavy skillet kitchen string

Preparation

Stir together ground cinnamon ginger turmeric pepper 1 teaspoon salt and 2 tablespoons oil in a large bowl Add chicken and turn to coat well Heat butter and 1 tablespoon oil in base of tagine (or in skillet) uncovered over moderate heat until hot but not smoking then brown half of chicken skin sides down turning over once 8 to 12 minutes Transfer to a plate Brown remaining chicken in same manner adding any spice mixture left in bowl Add onion and remaining 14 teaspoon salt to tagine and cook uncovered stirring frequently until soft about 8 minutes Add garlic and cook stirring occasionally 3 minutes Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 12 cup water chicken and any juices accumulated on plate Reduce heat and simmer covered 30 minutes While chicken cooks bring honey remaining cup water cinnamon stick and apricots to a boil in a 1- to 2-quart heavy saucepan then reduce heat and simmer uncovered until apricots are very tender (add more water if necessary) Once apricots are tender simmer until liquid is reduced to a glaze 10 to 15 minutes While apricots cook heat remaining 14 cup oil in a small skillet over moderate heat and cook almonds stirring occasionally until just golden 1 to 2 minutes Transfer with a slotted spoon to paper towels to drain Ten minutes before chicken is done add apricot mixture to tagine Discard herbs and cinnamon stick and then serve chicken sprinkled with almonds on top

Recipe name MOROCCAN BEEF STEW

Ingredients

3 tablespoons olive oil divided 1 34 pounds beef tenderloin cut into 1-inch cubes 1 large onion chopped 1 large carrot chopped 2 garlic cloves chopped 1 tablespoon paprika 2 teaspoons ground cumin 1 12 teaspoons ground cinnamon 2 cups beef broth 12 cup halved pitted Kalamata olives 12 cup golden raisins 1 15-ounce can garbanzo beans (chickpeas) drained 12 cup chopped fresh cilantro 1 teaspoon lemon peel

Preparation

Heat 2 tablespoons oil in heavy large saucepan over medium-high heat Sprinkle beef with salt and pepper Working in batches add beef to pan and brown on all sides about 3 minutes per batch Transfer to plate Add remaining 1 tablespoon oil onion carrot and garlic to pan Cook until vegetables are soft stirring frequently about 10 minutes Add spices stir 1 minute Add broth olives raisins garbanzo beans and cilantro bring to boil Simmer until juices thicken about 5 minutes Add beef and any accumulated juices and lemon peel to pan Stir to warm through and serve

Recipe name MOROCCAN-SPICED CHICKEN PAILLARDS

Ingredients

For sauce 14 cup orange juice 1 tablespoon mild honey 1 teaspoon fresh lemon juice 1 (3-inch) cinnamon stick 14 teaspoon dried hot red pepper flakes 2 tablespoons unsalted butter For paillards 12 teaspoon ground cumin 12 teaspoon paprika (not hot) 14 teaspoon black pepper 2 tablespoons olive oil 1 34 lb boneless chicken breast slices (14 inch thick see cooks note below) 1 14 teaspoons salt Special equipment a well-seasoned large (2-burner) ridged grill pan

Preparation

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 (do not clean) Brush some spiced oil on 1 side of each paillard then sprinkle with some salt Arrange 2 paillards in grill pan 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 Cooks note 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 ponder until about 14 inch thick

Recipe name MOROCCAN SLOW-COOKED LAMB

Ingredients

1 tablespoon ground cumin 2 teaspoons ground coriander 1 12 teaspoons salt 1 teaspoon fennel seeds 12 teaspoon cayenne pepper 12 teaspoon ground black pepper 2 12 pounds trimmed boned lamb shoulder cut into 1 12- to 2-inch pieces 4 tablespoons olive oil divided 1 large onion finely chopped 1 tablespoon tomato paste 2 cups low-salt chicken broth 1 15 12-ounce can garbanzo beans (chickpeas) drained 1 cup dried apricots (about 5 ounces) 2 large plum tomatoes chopped 2 cinnamon sticks 1 tablespoon minced peeled fresh ginger 2 teaspoons (packed) grated lemon peel 2 tablespoons chopped fresh cilantro

Preparation

Mix first 6 ingredients in large bowl Add lamb and toss to coat Heat 2 tablespoons oil in heavy large skillet over medium-high heat Working in batches add lamb to skillet and cook until browned on all sides turning occasionally and adding 2 more tablespoons oil to skillet between batches about 8 minutes per batch Transfer lamb to another large bowl after each batch

Add onion and tomato paste to drippings in skillet Reduce heat to medium sauteacute until onion is soft about 5 minutes Add broth garbanzo beans apricots tomatoes cinnamon sticks ginger and lemon peel and bring to boil scraping up browned bits Return lamb to skillet and bring to boil Reduce heat to low cover and simmer until lamb is just tender about 1 hour Uncover and simmer until sauce thickens enough to coat spoon about 20 minutes Season with salt and pepper (Can be prepared 1 day ahead Cool slightly Refrigerate uncovered until cold then cover and keep chilled Rewarm over medium-low heat stirring occasionally)

Transfer lamb and sauce to bowl Sprinkle with cilantro and serve

Recipe name ROASTED ORGANIC CHICKEN WITH MOROCCAN SPICES

Ingredients

3 tablespoons olive oil 3 tablespoons fresh lemon juice 2 tablespoons Hungarian sweet paprika 1 tablespoon ras-el-hanout 1 tablespoon chopped fresh mint 1 tablespoon salt 2 teaspoons grated lemon peel 1 teaspoon ground black pepper 1 garlic clove peeled 1 4 34- to 5-pound whole free-range organic chicken 2 small whole lemons pierced all over with fork 6 garlic cloves unpeeled A Moroccan spice blend available at some specialty foods stores Middle Eastern markets and by mail from The Spice House

Preparation

Position rack in center of oven and preheat to 400degF Blend first 9 ingredients in blender to moist paste Remove neck giblets and excess fat from main cavity of chicken Rinse chicken inside and out pat dry with paper towels Rub 13 of spice paste into main cavity and neck cavity then rub remaining spice paste all over outside of chicken Place lemons and garlic cloves in main cavity of chicken Tie legs together Place chicken on rack in roasting pan Roast 45 minutes tent with foil to prevent over browning Continue to roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170degF about 45 minutes Transfer chicken to platter let stand 10 minutes (internal temperature will increase by 5 to 10 degrees)

Recipe name SPICED CARROTS

Ingredients

2 lb medium carrots (about 12) 2 tablespoons unsalted butter 2 tablespoons brown sugar 12 cup water 2 teaspoons fresh lemon juice 12 teaspoon salt 14 teaspoon cinnamon 18 teaspoon cayenne or to taste

Preparation

Quarter carrots lengthwise then cut into 2 12-inch pieces Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides then sauteacute carrots uncovered stirring occasionally until slightly softened about 5 minutes Add brown sugar stirring until sugar is melted Stir in water lemon juice salt cinnamon and cayenne and simmer covered until carrots are tender and liquid is reduced to a glaze 8 to 10 minutes

Recipe name MOROCCAN BRAISED BEEF

Ingredients

3 tablespoons olive oil divided 2 12 pounds boneless chuck roast cut into 34-inch cubes 2 cups chopped onions 3 garlic cloves chopped 1 tablespoon garam masala 1 tablespoon paprika 1 teaspoon ground cumin 12 teaspoon turmeric 12 teaspoon cayenne pepper 1 cup dry red wine 12 cup dry Sherry 2 cups beef broth 1 14 12-ounce can diced tomatoes in juice 1 12 cups golden raisins

Preparation

Heat 2 tablespoons oil in large pot over medium-high heat Sprinkle meat with salt and pepper Add meat to pot sauteacute until no longer pink about 5 minutes Transfer meat to bowl Heat 1 tablespoon oil in same pot Add onions sauteacute until brown about 8 minutes Add garlic and next 5 ingredients stir 1 minute Add wine and Sherry boil until reduced to glaze stirring occasionally about 8 minutes Add broth tomatoes with juice and raisins stir to blend Add beef and accumulated juices bring to simmer Reduce heat to medium-low Simmer uncovered until sauce is thick and beef is tender stirring occasionally about 1 hour 15 minutes Season stew with salt and pepper (Can be made 2 days ahead Cool slightly chill until cold then cover and keep chilled Rewarm before serving) Serve over couscous if desired

Recipe name GRILLED CHARMOULA LAMB CHOPS

Ingredients

1 small onion chopped 12 cup loosely packed fresh cilantro sprigs 12 cup loosely packed fresh flat-leaf parsley leaves 2 small garlic cloves finely chopped 14 cup olive oil 2 teaspoons fresh lemon juice 34 teaspoon salt 34 teaspoon ground cumin 12 teaspoon sweet paprika 18 teaspoon cayenne 2 (1 14-inch-thick) loin lamb chops (10 oz total) trimmed

Preparation

Blend all ingredients except lamb chops in a blender until smooth about 1 minute Pat chops dry and transfer to a plate then rub chops all over with 2 tablespoons charmoula and marinate covered at room temperature 30 minutes

While chops marinate prepare grill for cooking If using a charcoal grill open vents on bottom of grill then light charcoal Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds If using a gas grill preheat burners on high covered 10 minutes then reduce heat to moderate

Grill chops covered only if using a gas grill on lightly oiled grill rack turning over once until medium-rare about 8 minutes total Transfer to a plate and let stand loosely covered 10 minutes

Cooks notes bull If you arent able to grill outdoors chops can be cooked in a hot lightly oiled well-seasoned ridged grill pan over moderate heat

Recipe name MOROCCAN CHICKEN WITH EGGPLANT TOMATOES AND ALMONDS

Ingredients

6 tablespoons olive oil divided 3 cups sliced onions 6 large garlic cloves minced 1 tablespoon Hungarian sweet paprika 1 12 teaspoons coarse kosher salt 1 teaspoon turmeric 1 teaspoon ground coriander 1 teaspoon fennel seeds ground 1 teaspoon freshly ground black pepper 12 teaspoon ground cumin 12 teaspoon ground ginger 2 cups drained canned diced tomatoes (from 28-ounce can) 1 cup water 3 tablespoons (or more) fresh lemon juice 8 chicken thighs with bones skinned 8 chicken drumsticks skinned 1 large eggplant unpeeled cut into 1-inch cubes 1 tablespoon chopped fresh marjoram 12 cup whole blanched almonds or slivered almonds toasted Chopped fresh cilantro

Preparation

Heat 2 tablespoons olive oil in heavy large wide pot over medium heat Add onions and garlic Cover and cook until onions are soft about 10 minutes Add paprika salt turmeric coriander fennel pepper cumin and ginger stir 1 minute Add tomatoes 1 cup water and 3 tablespoons lemon juice bring to boil Arrange all chicken in single layer in pot spoon some sauce over Bring to boil Reduce heat to medium-low cover and simmer 15 minutes Turn chicken over cover and simmer until chicken is tender about 20 minutes longer Meanwhile preheat oven to 400degF Brush large rimmed baking sheet with olive oil Place eggplant and remaining 4 tablespoons olive oil in large bowl toss to coat Spread eggplant out on prepared baking sheet and bake until soft and brown stirring occasionally about 25 minutes (Chicken and eggplant can be made 1 day ahead Cool slightly Refrigerate separately until cold then cover and keep refrigerated) Stir eggplant and marjoram into chicken Simmer uncovered 10 minutes to heat through and blend flavors Season stew to taste with more lemon juice if desired and salt and pepper Transfer chicken to large shallow bowl Sprinkle with almonds and cilantro

Recipe name MOROCCAN-STYLE CHICKEN PHYLLO ROLLS

Ingredients

1 small onion finely chopped 1 tablespoon olive oil Scant teaspoon salt 34 teaspoon ground cumin 12 teaspoon ground ginger 12 teaspoon turmeric 12 teaspoon black pepper 14 teaspoon ground coriander 1 14 lb chicken thighs (with skin and bones) 34 cup low-sodium chicken broth 12 cup water 1 (3-inch) cinnamon stick 14 cup sliced almonds toasted cooled and coarsely chopped 2 large eggs lightly beaten 1 stick (12 cup) unsalted butter melted 8 (17- by 12-inch) phyllo sheets thawed if frozen 1 teaspoon ground cinnamon 2 teaspoons brown mustard seeds Accompaniment spiced tomato sauce

Preparation

Make filling Cook onion in oil along with salt cumin ginger turmeric pepper and coriander in a 3-quart heavy saucepan over moderate heat stirring until softened about 5 minutes Add chicken broth water and cinnamon stick and simmer covered turning chicken over once until meat is very tender about 45 minutes total Transfer chicken with tongs to a bowl reserving cooking liquid When cool enough to handle shred chicken discarding skin and bones and transfer to a large bowl Transfer cooking liquid to a 2-cup glass measure (do not clean saucepan) and let stand 1 minute then skim off fat and discard cinnamon stick Return liquid to saucepan and simmer over moderately high heat uncovered until reduced to about 14 cup (liquid will look like a glaze in bottom of pan) about 8 minutes then stir into shredded chicken along with almonds Reserve 2 tablespoons beaten egg in a cup for egg wash Lightly season remaining egg with salt and pepper then cook in 12 tablespoon butter in an 8- to 10-inch nonstick skillet over moderately high heat stirring until just set but still slightly soft Stir scrambled egg into filling Make rolls Put oven racks in upper and lower thirds of oven and preheat oven to 450degF

Put 1 phyllo sheet on a work surface keeping remaining phyllo covered with overlapping sheets of plastic wrap and a damp kitchen towel and brush generously with some melted butter Evenly sift 14 teaspoon cinnamon over buttered phyllo using a fine-mesh sieve then top with another phyllo sheet and generously brush with butter Halve buttered phyllo stack crosswise then arrange 1 half with a long side nearest you Spread 14 cup chicken filling in a narrow strip along edge nearest you then roll up filling tightly in phyllo leaving ends open Transfer roll seam side down to a cutting board set inside a baking pan (to help contain mustard seeds when sprinkling) Make another roll with remaining half stack Make 6 more rolls in same manner transferring to cutting board Lightly brush top of rolls with egg wash and immediately sprinkle with mustard seeds pressing lightly on seeds to help adhere Cut each roll crosswise into 4 pieces and arrange pieces 1 inch apart on 2 baking sheets Bake switching position of sheets halfway through baking until phyllo is golden brown about 12 minutes total Transfer rolls to a rack to cool slightly Cooks notes bull Rolls can be assembled (but not coated or cut) 1 day ahead and chilled covered bull Rolls can be assembled and cut (but not coated or baked) 2 weeks ahead and frozen wrapped well in plastic wrap Coat frozen rolls then bake (do not thaw) in a preheated 350degF oven about 20 minutes

Recipe name MOROCCAN LAMB TAGINE WITH RAISINS ALMONDS AND HONEY (Mrouzia)

Mrouzia is a dish traditionally made after the celebration of Aid el Kebir (Feast of the Slaughter of the Lamb) an occasion when historically a family would have large amounts of meat on hand In the days before refrigeration the lamb was cooked in copious amounts of fat and spices to preserve it Dont worry this version has much less butter and less intense spicing than the original

Ingredients

2 teaspoons ras-el-hanout 2 teaspoons salt 34 teaspoon black pepper 34 teaspoon ground ginger 14 teaspoon crumbled saffron threads 3 cups water 3 lb boneless lamb shoulder cut into 1-inch cubes 1 large onion coarsely grated (1 cup) 2 garlic cloves finely chopped 2 (3-inch) cinnamon sticks 12 stick (14 cup) unsalted butter cut into pieces 1 14 cups raisins 1 14 cups whole blanched almonds 12 cup honey 1 teaspoon ground cinnamon Accompaniment couscous

Preparation

Whisk together ras-el-hanout salt pepper ginger saffron and 1 cup water in a 5-quart heavy pot Stir in lamb remaining 2 cups water onion garlic cinnamon sticks and butter and simmer covered until lamb is just tender about 1 12 hours

Stir in raisins almonds honey and ground cinnamon and simmer covered until meat is very tender about 30 minutes more

Uncover pot and cook over moderately high heat stirring occasionally until stew is slightly thickened about 15 minutes more

Cooks note bull Tagine can be made 1 day ahead and cooled uncovered then chilled covered

Recipe name MOROCCAN LAMB KEBABS WITH GOLDEN COUSCOUS

Ingredients

34 cup olive oil 23 cup fresh lemon juice 6 large garlic cloves minced 2 tablespoons chopped fresh mint 4 teaspoons salt 4 teaspoons grated lemon peel 2 teaspoons ground black pepper 2 teaspoons ground coriander 1 teaspoon ground cumin 4 pounds well-trimmed boneless leg of lamb cut into 2-inch cubes 16 12-inch-long metal skewers 32 whole dried apricots (preferably Mediterranean) soaked in boiling water 5 minutes drained 4 red onions each cut into 8 chunks

Preparation

Whisk first 9 ingredients in medium bowl to blend Transfer 12 cup marinade to small bowl cover chill and reserve as basting sauce Add lamb to remaining marinade in medium bowl toss to coat Marinate 2 hours at room temperature or cover and refrigerate overnight Prepare barbecue (medium-high heat) Remove lamb from marinade Thread lamb cubes onto 8 skewers dividing equally Thread apricots and onion chunks alternately on remaining 8 skewers Brush all skewers with some of reserved 12 cup marinade Sprinkle onion-apricot skewers with salt and pepper Grill onion-apricot skewers until onions soften and begin to brown occasionally turning and basting with marinade and moving skewers to cooler part of barbecue if necessary to keep apricots from burning about 10 minutes Grill lamb to desired doneness turning occasionally about 8 minutes for medium-rare Mound Golden Couscous on platter Top with skewers and serve

Recipe name GRILLED CHICKEN MOROCCAN STYLE

Ingredients

Start marinating the chicken four to six hours ahead Pour frosty Pilsners or a chilled Chenin Blanc 1 cup olive oil 14 cup red wine vinegar 3 tablespoons ground cumin 1 12 tablespoons ground coriander 2 teaspoons ground cinnamon 2 teaspoons salt 2 teaspoons sugar 14 teaspoon cayenne pepper 4 large chicken breast halves with skin and ribs cut crosswise in half 4 chicken legs 4 chicken thighs 14 cup minced fresh parsley

Preparation

Whisk first 8 ingredients in large glass baking dish Add all chicken turn to coat Cover with plastic wrap chill 4 to 6 hours

Prepare barbecue (medium heat) Place marinade-coated chicken on barbecue Grill chicken until just cooked through occasionally brushing with any remaining marinade about 10 minutes per side for breasts and about 12 minutes per side for leg and thigh pieces Transfer chicken to platter Sprinkle with parsley

Recipe name MOROCCAN-SPICED COLD TOMATO SOUP

Ingredients

North African spices combine with a touch of honey and lemon in a refreshing summer soup 1 small onion chopped 2 tablespoons olive oil 1 teaspoon paprika 14 teaspoon ground ginger 14 teaspoon ground cumin Scant 14 teaspoon ground cinnamon 1 (14- to 16-oz) can whole tomatoes in juice drained and juices reserved 1 34 cups chicken broth (14 fl oz) 2 teaspoons honey 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh cilantro 12 teaspoon fresh lemon juice or to taste Garnish lemon slices

Preparation

Cook onion in oil with spices in a 3-quart heavy saucepan over moderate heat stirring occasionally until onion is softened and begins to brown 4 to 5 minutes Coarsely chop tomatoes and add to onion mixture with reserved juices broth honey 1 tablespoon parsley and 1 tablespoon cilantro then bring to a boil Transfer soup to a metal bowl set in a larger bowl of ice and cold water Cool soup stirring occasionally until cold 15 to 20 minutes Stir in lemon juice and salt and pepper to taste then stir in remaining parsley and cilantro

Recipe name CHICKEN TAGINE WITH SPRING VEGETABLES

Ingredients

1 lemon halved 6 medium artichokes stems trimmed to 12 inch 12 cup (about) olive oil 1 pound onions chopped 8 large garlic cloves chopped 3 tablespoons (packed) grated lemon peel 1 tablespoon ground coriander 2 teaspoons Hungarian sweet paprika 1 12 teaspoons ground cumin 1 12 teaspoons ground ginger 14 teaspoon cayenne pepper 8 tablespoons chopped fresh parsley 8 tablespoons chopped fresh dill 8 tablespoons chopped fresh mint 4 pounds skinless boneless chicken thighs trimmed of excess fat 4 cups low-salt chicken broth 3 fresh fennel bulbs trimmed bulbs quartered vertically 5 large carrots (about 1 12 pounds) peeled cut into 1-inch lengths

Preparation

Fill large bowl with water squeeze in juice from lemon Working with 1 artichoke at a time break off enough outer leaves to expose pale green leaves Trim dark green areas off stem and base Quarter artichoke lengthwise trim artichoke quarters to 1 12-inch lengths Scrape out choke drop quarters into lemon water

Heat 14 cup oil in heavy large skillet over medium-high heat Add onions and sauteacute until translucent about 5 minutes Add next 7 ingredients and 6 tablespoons each parsley dill and mint sauteacute 3 minutes longer Scrape contents of skillet into heavy large pot reserve skillet Sprinkle chicken with salt and pepper Heat 2 tablespoons oil in same skillet over medium-high heat Add 13 of chicken and sauteacute until golden about 3 minutes per side Transfer to pot with onion mixture Repeat with remaining chicken in 2 more batches adding more oil by tablespoonfuls if needed Add broth to skillet bring to boil scraping up browned bits Transfer broth to pot add fennel and carrots Drain artichokes and add to pot Bring tagine to boil Cover reduce heat to medium-low and simmer until chicken is almost tender about 20 minutes Uncover and simmer until chicken and all vegetables are tender about 15 minutes longer Using slotted spoon transfer chicken and vegetables to large bowl Boil sauce until reduced enough to coat spoon about 10 minutes Season with salt and pepper Return chicken and vegetables to sauce (Can be made 1 day ahead Cool slightly Chill uncovered until cold then cover and keep refrigerated) Rewarm tagine over medium heat Transfer to large bowl Sprinkle with 2 tablespoons each of parsley dill and mint

Recipe name Cinnamon-Roasted Chicken With Harissa Sauce

Ingredients

1 cup olive oil 14 cup ground cinnamon 1 tablespoon salt 1 teaspoon cayenne pepper 1 teaspoon sugar 8 small chicken breast halves with skin and bones 8 chicken thighs with skin and bones 1 cup (about) all purpose flour 4 tablespoons (about) peanut oil Harissa Sauce(See Below this recipe how to make it)

Preparation

Mix first 5 ingredients in small bowl Place chicken breasts and thighs in 2-gallon resalable plastic bag Pour oil mixture over seal bag Turn bag to coat chicken with marinade Chill overnight

Preheat oven to 475degF Transfer chicken to rimmed baking sheet shaking off marinade Sprinkle chicken all over with flour Heat 1 tablespoon peanut oil in large skillet over medium-high heat Working in batches add chicken to skillet Cook until golden adding more oil as needed about 3 minutes per side Return chicken to baking sheet skin side up Roast until cooked through about 15 minutes Serve with Harissa Sauce

Recipe name HARISSA SAUCE

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Ingredients

1 tablespoon coriander seeds 1 tablespoon caraway seeds 4 large garlic cloves unpeeled 4 large red bell peppers 12 cup extra-virgin olive oil 1 tablespoon sugar 2 teaspoons dried crushed red pepper

Preparation

Stir coriander and caraway in small skillet over medium-high heat until aromatic about 30 seconds Transfer to processor Cook garlic in same skillet covered over medium-low heat until tender turning occasionally about 10 minutes Cool Peel garlic add to processor

Char bell peppers over gas flame or in broiler until blackened on all sides Enclose in paper bag let stand 10 minutes Peel seed and coarsely chop peppers add peppers oil sugar and crushed red pepper to processor Puree Season with salt and pepper (Can be made 1 day ahead Cover and refrigerate)

Recipe name MOROCCAN CARROT AND GOAT CHEESE SANDWICHES WITH GREEN OLIVE TAPENADE

Ingredients

For carrots 2 tablespoons sugar 1 tablespoon fresh lemon juice 2 teaspoons sweet paprika 1 teaspoon ground cumin 12 teaspoon cinnamon 14 teaspoon cayenne 1 teaspoon salt 14 cup olive oil 1 12 lb medium carrots (8) For tapenade 1 14 cups green olives (6 to 7 oz) such as Cerignola or picholine pitted 3 tablespoons drained bottled capers rinsed 14 cup chopped fresh flat-leaf parsley 1 flat anchovy fillet chopped 1 teaspoon finely grated fresh lemon zest 1 12 tablespoons fresh lemon juice 12 teaspoon black pepper 14 cup olive oil For sandwiches 12 slices good-quality pumpernickel sandwich bread 6 oz soft mild goat cheese (34 cup) at room temperature Special equipment an adjustable-blade slicer

Preparation

Prepare carrots Whisk together sugar lemon juice spices salt and oil in a large bowl until sugar is dissolved

Halve carrots crosswise on a long diagonal then starting from diagonal ends cut into 116-inch-thick slices using slicer Cook carrots in a 4- to 5-quart pot of boiling salted water until crisp-tender about 45 seconds Drain well in a colander and immediately toss with dressing Cool to room temperature stirring occasionally then marinate covered and chilled at least 4 hours

Make tapenade and assemble sandwiches Pulse olives with capers parsley anchovy zest lemon juice and pepper in a food processor until coarsely chopped then scrape down side of bowl with a rubber spatula Pulsing motor add oil in a slow stream and continue to pulse until mixture is finely chopped (do not pulse to a paste)

Spread tapenade on 6 slices of bread and goat cheese on remaining 6 slices then make

sandwiches with carrots

Cooks notes bull Carrots can marinate up to 2 days bull Tapenade can be made 1 week ahead and chilled covered

Recipe name CHICKEN TAGINE WITH CHICKPEAS AND MINT

Ingredients

1 tablespoon olive oil 1 large onion thinly sliced 6 large garlic cloves minced 1 tablespoon minced peeled ginger 1 12 tablespoons paprika 1 teaspoon turmeric 12 teaspoon ground coriander 12 teaspoon ground cumin 12 teaspoon cayenne pepper 18 teaspoon ground cinnamon 2 cups (or more) water 2 cups drained canned garbanzo beans (chickpeas) from two 15-ounce cans 12 cup canned diced tomatoes in juice 12 cup chopped fresh cilantro stems 1 lemon quartered thinly sliced 2 tablespoons (or more) fresh lemon juice 4 chicken leg-thigh pieces skin removed thighs and drumsticks separated 2 chicken breast halves with bones skin removed each cut crosswise into 2 pieces 3 medium carrots peeled cut into 2-inch pieces 2 cups 2-inch pieces green beans 14 cup chopped fresh mint

Preparation

Heat oil in heavy large pot over medium heat Add onion garlic and ginger Cover and cook until onion is tender stirring often about 10 minutes Add paprika and next 5 ingredients stir 1 minute Stir in 2 cups water garbanzo beans tomatoes with juices cilantro lemon and 2 tablespoons lemon juice Bring to boil Reduce heat cover and simmer 10 minutes Sprinkle chicken with salt and pepper add to pot Cover and simmer 30 minutes Add carrots and more water to cover if liquid has evaporated cook 10 minutes Stir in green beans simmer until chicken and vegetables are tender about 5 minutes longer Season with salt and pepper and more lemon juice if desired Transfer to bowl Sprinkle with mint

Recipe name PINEAPPLE AND BANANA COUSCOUS PUDDING

Ingredients

Couscous is a staple of the Moroccan table This dessert version is similar to rice pudding Cream of coconut adds extra flavor

34 cup water 12 cup plain couscous

1 tablespoon unsalted butter 12 large banana chopped (about 12 cup) 1 tablespoon (packed) golden brown sugar

1 12 cups plus 2 tablespoons chilled whipping cream 5 tablespoons sweetened cream of coconut (such as Coco Loacutepez) 1 tablespoon triple sec 12 cup candied pineapple minced

1 12 cups diced peeled fresh pineapple

Preparation

Bring 34 cup water to boil in heavy medium saucepan over high heat Stir in couscous Remove from heat Cover and let stand until water is absorbed about 15 minutes Fluff with fork

Melt butter in small nonstick skillet over medium-high heat Add banana and sugar and sauteacute until banana is soft about 1 minute Cool

Using electric mixer beat cream in large bowl until soft peaks form Fold in cream of coconut and triple sec Reserve 6 tablespoons whipped cream mixture for topping Fold candied pineapple couscous and banana into remaining whipped cream mixture in large bowl Divide mixture among 6 parfait glasses or dessert bowls (Can be made 4 hours ahead Cover whipped cream mixture and puddings separately and refrigerate)

Top each pudding with some of reserved whipped cream mixture Sprinkle each with fresh pineapple and serve

Cream of coconut is available in the liquor section of most supermarkets

Recipe name ROASTED MONKFISH FENNEL AND CHESTNUT TAGINE

Ingredients

Though fig leaves keep the fish moist and make for a great presentation its also delicious without them (Note that fig leaves are not edible)

2 large fennel bulbs (sometimes called anise 212 lb total) stalks trimmed flush with bulbs and bulbs halved lengthwise 12 teaspoon olive oil 34 stick (6 tablespoons) unsalted butter 1 12 cups roasted shelled and skinned chestnuts (1 lb in shell or 11 oz bottled whole) 6 unsprayed fresh fig leaves (optional) 6 (1-inch-thick) monkfish steaks (6 oz each) 1 cup white bordelaise sauce

Preparation

Preheat oven to 425degF

Cut 1 fennel bulb half lengthwise into paper-thin slices with a mandoline or other manual slicer and toss with oil and salt and pepper to taste Cut remaining fennel lengthwise into 13-inch-thick sticks

Heat 3 tablespoons butter in a well-seasoned 10-inch cast-iron or heavy nonstick skillet over moderately high heat until foam subsides then cook fennel sticks in 2 batches with salt and pepper to taste over moderate heat stirring occasionally until tender and edges are golden brown about 7 minutes Transfer to a bowl with a slotted spoon reserving skillet and keep warm covered

Halve chestnuts and add to skillet with 1 tablespoon butter and salt and pepper to taste Cook over moderate heat stirring occasionally until golden brown about 3 minutes Transfer to bowl with fennel using slotted spoon reserving skillet and keep warm covered

Blanch fig leaves in boiling salted water 2 minutes then transfer to a bowl of ice and cold water to stop cooking and drain well Trim stems from leaves

Pat fish dry and season with salt and pepper Add 1 tablespoon butter to skillet and heat over moderately high heat until foam subsides Sear fish in 2 batches turning once until golden brown about 2 minutes transferring to a plate

Melt remaining tablespoon butter in skillet then remove skillet from heat If not using fig leaves drizzle pieces of fish with butter If using fig leaves arrange 1 leaf smooth side down on a work surface then put a piece of fish in middle and drizzle with some of melted butter Wrap fig leaf around fish to enclose it and secure with wooden

toothpicks Wrap remaining fish in same manner

Boil 12 cup sauce in skillet until reduced to about 13 cup about 2 minutes Stir in chestnuts and cooked fennel and transfer to a wide shallow heavy pot (with a tight-fitting lid) just large enough to hold fish in 1 layer Top chestnut mixture with fish Cover pot with lid and roast in middle of oven until fish is just cooked through 12 to 15 minutes

While fish is roasting heat remaining 12 cup sauce in a small saucepan over moderate heat until hot

Remove toothpicks and open fig leaves Serve fish (with fig leaves) over chestnut mixture and scatter with raw fennel Serve warm sauce on the side

Cooks note bull Chestnut mixture can be cooked 6 hours ahead cooled completely and chilled covered Reheat over low heat stirring before proceeding

Recipe name SEA BASS WITH MOROCCAN SALSA

Ingredients

3 medium-size red bell peppers 5 tablespoons olive oil 1 teaspoon ground cumin 12 teaspoon ground cinnamon 12 cup chopped pitted Kalamata olives or other brine-cured black olives 12 cup chopped red onion 13 cup chopped fresh cilantro 14 cup golden raisins 3 tablespoons fresh lemon juice 2 tablespoons (packed) chopped fresh mint 2 teaspoons grated orange peel 12 teaspoon (scant) cayenne 6 6-ounce sea bass fillets

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 tablespoon 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 tablespoons oil Season salsa with salt and pepper (Can be made 2 hours ahead Cover let stand at room temperature tossing occasionally)

Preheat broiler Brush fish all over with 2 tablespoons oil Sprinkle with salt and pepper Broil until fish is opaque in center about 2 12 minutes per side Transfer fish to plates Spoon salsa over

Recipe name Harira (Moroccan Soup)

Ingredients

1 12 cups dried chickpeas 8 cups water 1 (35-oz) can whole tomatoes drained 1 large onion finely chopped 1 small celery rib (including leaves) finely chopped 3 tablespoons unsalted butter 1 teaspoon turmeric 1 teaspoon black pepper 12 teaspoon cinnamon 23 cup chopped fresh cilantro 4 cups vegetable broth (preferably organic) or chicken broth 1 cup lentils 2 oz dried capellinibroken into 1-inch pieces or fine egg noodles (34 cup) 12 cup chopped fresh parsley

Accompaniment lemon wedges

Preparation

Prepare chickpeas Soak chickpeas in water to cover by 2 inches 8 to 12 hours

Drain chickpeas and rinse well Transfer to a large saucepan and add 8 cups water Bring to a boil then reduce heat and simmer uncovered until tender 1 14 to 1 12 hours Cool chickpeas and drain reserving cooking liquid You should have about 2 12 cups liquid (if not add more water)

Coarsely pureacutee tomatoes in a food processor

Cook onion and celery in butter in a 4-quart heavy pot over moderately low heat stirring occasionally until softened Add turmeric pepper and cinnamon and cook stirring 3 minutes

Stir in tomato pureacutee 13 cup cilantro chickpeas with reserved liquid vegetable broth and lentils Bring to a boil then reduce heat and simmer uncovered until lentils are tender about 35 minutes

Stir in pasta and cook stirring until tender about 3 minutes Stir in parsley remaining 13 cup cilantro and salt to taste

Recipe name LAMB TAGINE WITH PRUNES APRICOTS AND VEGETABLES

Ingredients

In this recipe a casserole dish stands in for the traditional tagine Serve with couscous or an Israeli salad of tomato cucumber and sweet onion

2 lb (1-inch-thick) lamb shoulder chops 1 tablespoon vegetable oil 1 large onion chopped 1 12 cups water 1 pinch saffron threads crumbled 34 teaspoon salt 14 teaspoon black pepper 1 12 large carrots cut into 14-inch-thick rounds 1 small sweet potato peeled and cut into 34-inch pieces 34 teaspoon ground ginger 18 teaspoon cinnamon 23 cup pitted prunes 12 cup dried apricots (preferably Turkish) 1 medium yellow squash cut into 34-inch pieces 2 teaspoons honey (optional) Freshly grated nutmeg

Preparation

Cut lamb from bones reserving bones then cut meat into 1-inch pieces Heat 12 tablespoon oil in a flameproof wide shallow casserole with a tight-fitting lid over moderately high heat until hot but not smoking Brown meat on all sides in 2 batches transferring to a plate as browned Brown bones and transfer to plate

Add remaining 12 tablespoon oil to tagine and cook onion stirring until softened Return meat and bones to pot

Stir in water saffron salt and pepper and bring to a boil Reduce heat and simmer mixture covered stirring occasionally until lamb is tender about 1 14 hours

Transfer lamb to a clean plate and add any meat from lamb bones discarding bones

Add carrots and sweet potato to pot then simmer covered stirring occasionally until vegetables are barely tender about 10 minutes

Add ginger cinnamon prunes apricots and squash then simmer covered stirring occasionally until vegetables and fruits are tender about 5 minutes Return lamb to stew and add honey Season with salt pepper and nutmeg and simmer uncovered stirring occasionally 5 minutes

Recipe name MOROCCAN CHICKEN WITH PRESERVED MEYER LEMONS AND GREEN OLIVES

Ingredients

This recipe is just one of the countless ways to use preserved lemons 4 boneless skinless chicken breast halves 2 tablespoons olive oil 2 medium onions sliced inch thick 2 garlic cloves thinly sliced 12 teaspoon turmeric 12 teaspoon freshly ground black pepper 8 pieces preserved Meyer lemon (See how to prepare it below) 12 cup chicken broth 14 cup dry white wine 16 pitted green olives halved 2 tablespoons coarsely chopped fresh cilantro

Preparation

Pat chicken dry then season with salt and pepper Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking then sauteacute chicken until golden brown about 3 minutes on each side Transfer chicken to a plate and keep warm covered

Add remaining tablespoon oil to skillet and reduce heat to moderate Cook onions and garlic stirring frequently until softened but not browned 8 to 10 minutes Add turmeric and pepper and cook stirring 1 minute

Scrape pulp from preserved lemon reserving for another use Cut rind into thin strips and add to onions with broth wine and olives

Return chicken with any juices accumulated on plate to skillet Braise covered until chicken is cooked through about 12 minutes Serve sprinkled with cilantro

Recipe name PRESERVED MEYER LEMONS

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Ingredients

2 12 to 3 lb Meyer lemons (10 to 12) 23 cup coarse salt 14 cup olive oil Special equipment 6-cup jar with tight-fitting lid

Preparation

Blanch 6 lemons in boiling water 5 minutes When cool enough to handle cut lemons into 8 wedges each and discard seeds Toss with salt in a bowl and pack into jar

Squeeze enough juice from remaining lemons to measure 1 cup Add enough juice to cover lemons and cover jar with lid Let stand at room temperature shaking gently once a day 5 days Add oil and chill

Cooks note bull Preserved lemons keep chilled up to 1 year

Ingredients

3 (3-inch) cinnamon sticks 14 cup coriander seeds 14 cup cumin seeds 1 teaspoon whole cloves 12 cup paprika (not hot) 1 12 teaspoons cayenne 1 cup olive oil 14 cup finely chopped garlic (1 large head) 100 lamb rib chops frenched to the eye (about 17 lb frenched) 4 cups chopped fresh cilantro (4 large bunches)

Preparation

Break cinnamon sticks into 1-inch pieces and finely grind in batches in an electric coffeespice grinder with coriander cumin and cloves Stir together with paprika and cayenne

Stir together 14 cup oil and 1 tablespoon garlic in a large bowl and add 25 lamb chops tossing to coat Season with salt and toss with 14 cup spice mixture and 1 cup cilantro to coat Transfer coated lamb to sealable plastic bags and coat remaining meat in same manner Marinate chilled at least 2 hours

Prepare grill Season lamb with salt and grill in batches on an oiled rack about 4 minutes on one side then 2 minutes on the other for medium-rare (Alternatively broil lamb under a preheated broiler 2 to 3 inches from heat) Serve lamb warm or at room temperature

Cooks notes bull Spice mixture may be made up to 1 week ahead and kept covered at room temperature bull Lamb chops may be marinated up to 1 day andor grilled (or broiled) 1 day ahead and chilled covered Reheat the chops in batches in single layers in shallow baking pans in a 425degF Oven 8 minutes or until chops are heated through

To make 6 servings Follow the directions above using the following ingredient amounts 1 (3-inch) cinnamon sticks 1 tablespoon coriander seeds 1 tablespoon cumin seeds 3 whole cloves 2 tablespoons paprika (not hot) 12 teaspoon cayenne 3 tablespoons olive oil 1 tablespoon finely chopped garlic 2 (8-rib) racks of lamb frenched to the eye (about 2 34 lb frenched) 4 cups chopped fresh cilantro (4 large bunches)

Recipe name Moroccan Tagine

Ingredients

bull 1 tablespoon olive oil

bull 2 large onions peeled and sliced into rings

bull 2 pounds lamb meat cut into 1 12 inch cubes

bull 1 teaspoon ground cumin

bull 1 teaspoon ground coriander seed

bull 1 teaspoon ground ginger

bull 1 teaspoon ground cinnamon

bull salt to taste

bull 1 teaspoon ground black pepper

bull 4 pears - peeled cored and cut into 1 12 inch chunks

bull 12 cup golden raisins

bull 12 cup blanched slivered almonds

Preparation

Heat the oil in a large pot or Dutch oven over medium heat Fry the onion in the oil until soft Add the lamb meat to the pan and fry until just browned on the outside Season with cumin coriander ginger cinnamon salt and pepper Pour just enough water into the pot to cover the meat Cover and simmer over low heat for 1 12 to 2 hours until meat is tender and the mixture is stew-like Displace lid a little after an hour if there appears to be too much liquid

Add the pears golden raisins and almonds to the stew and cook for another 5 minutes or so until the pears are soft Serve with rice

Recipe name Couscous

Ingredients

3 12 pound chicken cut in 6 pieces 3 12 Tbs butter 2 12 cup vegetable oil 1 large onion cut into wedges 5 pounds plum tomatoes quartered 1 cup fresh parsley chopped 1 12 tsp ginger 1 12 tsp black pepper ground 1 tsp ground turmeric 1 whole jalapeno chili 5 cinnamon sticks 2 12 tsp cayenne pepper 18 tsp saffron threads crushed 5 small turnips peeled quartered 4 large carrots peeled quartered lengthwise and crosswise 1 large acorn squash peeled seeded amp cut into 2 inch pieces 3 small zucchini cut quartered lengthwise then crosswise 16 ounce canned garbanzo beans 2 14 cups water 12 tbs salt 3 cups couscous about 18 ounces 4 cups chicken broth canned

Preparation

Combine chicken and broth in a large oven Simmer until chicken is cooked through turning occasionally about 20 minutes Using tongs remove chicken from cooking liquid reserve cooking liquid skin and bone chicken cut into bite size pieces Melt 2 tablespoons of butter with the oil in large heavy oven over medium-high heat Add onion sauteacute until tender about 10 minute Add tomatoes and next 8 ingredients and stir 30 seconds Mix in reserved cooking liquid turnips carrots squash zucchini and garbanzo beans with liquid Cover and simmer until the vegetables are almost tender about 15 minutes Uncover and cook until vegetables are tender about 5 minutes Add chicken pieces to sauce and cook until heated through about 3 minutes Discard jalapeno Meanwhile bring 2 14 cup Water and 1-12 Tbs butter and salt to boiling Stir in couscous Remove from heat cover and let stand 10 minutes fluff with fork Arrange couscous in centre of serving platter Drizzle couscous with 34 cup sauce Spoon chicken and vegetables atop couscous Serve passing remaining sauce separately

Recipe name Lentil Tagine

Ingredients

450g1lb Lentils 11L40floz Fresh Vegetable Stock 4 Garlic Cloves crushed 675g1-12lb Sweet Potatoes peeled and cut into cubes 550g1-14lb Tomatoes chopped 325g12oz Capsicum (Sweet Peppers) deseeded and chopped 325g12oz Onions chopped 1 tbsp freshly grated Ginger 1 teasp Cayenne Pepper 1 level teasp Ground Cumin Salt Freshly chopped Coriander to garnish

Preparation

1 Place the lentils stock and garlic in a large saucepan bring to boil stirring reduce the heat cover and simmer for 20 minutes 2 Add the sweet potatoes tomato peppers onions ginger cumin cayenne pepper and salt Bring back to simmering point and continue to cook uncovered for a further 30 minutes or until the sweet potato is soft To serve - garnish with chopped coriander and serve with rice or couscous

Recipe name MOROCCAN CARROT SALAD

Nice cool dog-days-of-summer dish as a main course for lunch or a light dinner or as a complimentary side Spicy-sweet deliciously ethnic and lots of texture and color Try it as an appetizer too by scooping it up with bread or pita chips

Ingredients

1 lb carrots peeled and grated

2 medium seedless oranges peeled and segmented

1 tsp honey

1 tbsp fresh lemon juice

14 cup extra virgin olive oil

34 tsp ground cumin

12 tsp salt

14 tsp cayenne pepper

18 tsp ground cinnamon

3 tbsp chopped fresh cilantro leaves

Preparation

W Segment oranges over a small bowl to catch the juices and set juice aside

W Place grated carrots and orange segments into a large bowl set aside

W Whisk honey lemon juice oil cumin salt cayenne and cinnamon together with reserved

orange juice in small bowl for dressing

W Pour dressing mixture over the carrots and oranges add the cilantro and toss to coat

W Let stand until liquid starts to pool at the bottom of the bowl (about 3 min)

W Place salad in a fine-mesh strainer and let sit undisturbed for 2 minutes

W Remove from strainer and serve immediately

Recipe name Potluck Moroccan Chicken with Dried Fruit and Olives

Ingredients

1 cup dry white wine 1 cup (packed) brown sugar 12 cup red or white vinegar (such as merlot or champagne vinegar) 12 cup olive oil 3 tablespoons crumbled dried marjoram or basil 6 cloves garlic pressed 4 12 to 5 pounds boneless skinless chicken thighs or breasts rinsed and patted dry 1 can (16 ounces) black or nicoise olives drained and pitted 1 can (6 ounces) pitted green olives 8 dried apricot halves 8 ounces pitted prunes (regular or bite-size) 12 cup drained nonpareil capers

Preparation

Prepare the chicken the day before baking In a very large plastic container with a snap-on lid combine the wine brown sugar vinegar oil marjoram and garlic Add the chicken olives apricots prunes and capers cover and shake to coat the chicken with the marinade Refrigerate overnight

To serve at room temperature bake the day of serving To serve cold bake the day before and refrigerate overnight I usually bake this juicy dish on site since it is easiest to transport in the marinade container and is delicious piping hot

Preheat oven to 400degF if baking immediately Divide the chicken and marinade between 2 baking dishes Bake uncovered for 35 to 45 minutes depending on the thickness of the meat until the chicken is no longer pink when pierced with the tip of a knife (If using 1 small oven carefully switch the position of the pans halfway through cooking or bake 1 pan at a time) Taste the juices for seasoning If serving cold cool to room temperature in the juices cover and refrigerate overnight

Recipe name Low Carb Moroccan Chicken

Ingredients

Sauce 14 cup Smuckersreg Low Sugar Orange Marmalade or Apricot Preserves 1 cup full fat sour cream 1 teaspoon dry mustard 12 teaspoon cumin

optional 14 teaspoon celery seeds 2 tablespoons minced green onions

Chicken 14 teaspoon cinnamon 12 teaspoon salt 14 teaspoon pepper 3 - 3 12 lb chicken cut into pieces 14 cup Smuckersreg Low Sugar TM Orange Marmalade or Apricot Preserves

Preparation

Mix all sauce ingredients together Set aside -- serve at room temperature store in refrigerator

Ingredients for

Mix first cinnamon salt and pepper together to make a rub Rub all over chicken pieces

Broil chicken skin side down for 15 minutes turn and broil 15 minutes more -- until skin is crisp and juices run clear Brush on 14 cup low sugar orange marmalade or apricot preserves Broil 2 minutes more Serve with sauce

Approximate nutritional analysis per serving 318 calories 17 g fat 118 mg cholesterol 296 mg sodium 34 g protein 6 g carbohydrates 6 net carbs

Recipe name Pastilla

Preparation

Boil chicken in enough water to keep covered along with the chopped onion and spices until cooked about 30 minutes Drain chicken reserving about 14 -13 cup of the cooking liquid Bone the chicken and cut the meat into small pieces

Cook eggs along with 14 - 13 cup reserved cooking liquid from chicken in a large skillet until soft scrambled do not overcook the eggs Mix cooked eggs with chicken meat until well combined

Process almonds sugar and cinnamon in a food processor until almonds are crushed

The above three steps can be done ahead of time if desired refriegarate ingredients until ready to cook

Phyllo dough can be a little tricky to work with For best results thaw completely Its important to keep the dough you are going to work with wrapped in a slightly damp kitchen towel as the dough dries out very quickly and becomes fragile and breaks apart To prepare for the recipe Chef Daniel separated two large sheets of dough folded each sheet in half then in half again and wrapped them in a damp towel

Now youre ready to assemble the dish

Brush an oven-proof skillet with melted butter Unfold layer a phyllo pastry a little more than halfway across the skillet (photo 2) followed by another layer of dough over the other half (photo 3) overlapping the two pieces in the middle

Spread about 13 cup of the crush almond mixture over the bottom of the dough (photo 4) followed by the chicken egg mixture followed by another layer of almonds (photos 5 and 6)

Carefully fold over the phyllo dough on all sides (photos 7 and 8) then brush the top of the pastry with melted butter (photo 9)

10 11 12

Bake the bastilla in a 350deg F oven for about 12-15 minutes or until lightly browned (photo 10) Carefully turn skillet upside-down on plate to remove bastilla (photos 11 amp 12)

Sift a heavy layer of confectioners sugar over the Bastilla (photo 13) Pinching cinnamon between your fingers draw a criss-cross pattern of cinnamon over the layer of confectioners sugar (photo 14) Take a paper towel and wipe away excess sugar from the edges of the plate Serve immediately

Recipe name Moroccan Preserved lemons recipe

Ingredients

6 lemons about 1 34 pounds 12 cup coarse salt One 1-inch stick cinnamon 12 teaspoon allspice berries 12 teaspoon black peppercorns 2 whole cloves 1 bay leaf

Preparation

Bring a pot of water to a boil Add the lemons return the water to a boil and cook 3 minutes Drain drop the lemons into cold water changing it once or twice to cool the lemons drain again and dry

Stand the lemons on end and cut lengthwise nearly into quarters so that they open out but remain attached at one end Spread each open and sprinkle liberally with the salt close it up and pack it in a wide-mouth 2-quart preserving jar or two 1-quart jars pressing to squeeze out some of the juice Continue with the remaining lemons Add the spices to the jar (or jars) along with the remaining salt and pour in fresh boiling water up to the top Wait until all the bubbles have risen then seal and sterilize Store at least 1 month in a cool dry place

To use rinse the lemons and quarter slice or chop them with or without the pulp Refrigerate after opening

Recipe name Tangia (Marrakech recipe)

This renowned dish owes its name to the squat earthenware cooking vessel in which it is

cooked All the ingredients are put in and given a stir and then the dish is simply tied

up with paper and string and brought to the hammam where the ldquofarnachirdquo covers it in hot

ashes and leaves it to cook for at least four hours This is a dish made by men for men

a treat prepared by bachelors for a party or an outdoor gathering accompanied by music

and card playing

Ingredients

bull 15 kg (3 lb) mutton or lamb

bull 6 whole cloves of garlic peeled

bull 2 tbsp cumin

bull A good pinch of saffron

bull 1 preserved lemon split into 4

bull 1 tbsp ras-el-hanout

bull 50-100 g (2-3 oz)smen (Salty butter)

1 glassful water

Preparation

Place all the ingredients into the tanjia add the water mix well close up with paper and

string pierce with a few holes and take to the ldquohammamrdquo to be cooked in hot ashes

bull Serve very hot

NB This can also made using only normal Gaz if no Hammam found nearby using normal cooking

Recipe name Moroccan Mint Tea

Ingredients

10 sprigs fresh mint plus extra for garnish 3 teaspoons green tea

3 tablespoons sugar (or more to taste)4 cups water

Preparation

Boil the water and pour a small amount in the teapot swishing it around to warm the pot

Combine the mint and green tea and sugar in the teapot then fill it with the rest of the hot water

Let the tea brew for three minutes

Set out glasses for the tea

A shot-glass is close to the slender glasses used in Morocco

Fill just one glass with the tea then pour it back in the pot

Repeat

This helps to dissolve and distribute the sugar

Pour the tea

You want nice foam on the tea so always pour with the teapot a high distance above the glasses

If you do not have at least a little foam on the top of the first glass then pour it back into the teapot and try again until the tea starts to foam up nicely

Garnish with the remaining sprigs of mint

Recipe name Mutton Tagine with Prunes

Ingredients

bull 15 kg (3 lb) mutton or lamb shoulder cut into pieces

bull 500 g (18 oz) prunes washed and plumped in water

bull 100 g (3 12 oz) almonds blanched and fried

bull 2 medium onions

bull 3 cloves of garlic

bull 2 cinnamon sticks

bull 1 level tbsp ground cinnamon

bull 1 tsp ground ginger

bull A pinch of ground saffron

bull 12 teacup of sesame seeds

bull 5 tbsp powdered sugar

bull 34 glassful oil and 1 tsp salt

Preparation

1 Place the cubed meat salt oil spices one onion and the garlic (both chopped) into

a pressure cooker

2 Combine well and allow to sit for a few minutes for the flavors to blend Cover with

water fasten on the lid and cook for 20 minutes over medium heat

3 Transfer two ladlefuls of the cooking liquid into a saucepan and cook the prunes in

it When they are almost done add 3 tbsp sugar and 1 tbsp cinnamon and let simmer a

little longer

4 Add the remaining onion thinly sliced to the meat mixture sprinkle with 2 tbsp

sugar and cook for 15 minutes longer stirring frequently

5 Meanwhile blanch fry and drain the almonds and lightly toast the sesame seeds in a

dry skillet

6 Arrange the meat and prunes on a serving platter ladle the sauce over top and garnish

with the toasted almonds and sesame seeds

Recipe name Kabab

Ingredients

Marinade 100g4oz Onion finely chopped 2 tbsp freshly chopped Parsley 120ml4floz Olive Oil 1 teasp Salt Black Pepper 1 Garlic Clove crushed 1 teasp Ground Coriander frac12 teasp Cumin Seeds Other ingredients 450g1lb Lean Beef or Lamb cut into 25cm1 inch cubes 225g8oz Solid Beef Suet cut into 12mm frac12 inch cubes

Preparation

1 Place the marinade ingredients in a shall dish mix well then and the meat and suet mixing to coat Cover and allow to marinate for 2-6 hours 2 Thread the beef and suet alternately onto skewers 3 Cook over hot coals for 15-20 minutes turning from time to time and basting occasionally with the marinade Alternatively cook under a hot grill as above Serve hot

Recipe name ROASTED RED PEPPER SALAD WITH HARISSA

Ingredients

6 medium red bell peppers (2 lb) 14 cup raisins 1 12 tablespoons fresh lemon juice 1 14 teaspoons harissa (spicy North African condiment) 12 teaspoon fine sea salt 14 cup olive oil 13 cup finely chopped walnuts toasted

Preparation

Preheat broiler Arrange peppers on a broiler pan and broil peppers about 2 inches from heat turning occasionally with tongs until skins are blackened 20 to 30 minutes Transfer to a large bowl and cover tightly with plastic wrap then let stand 20 minutes When cool enough to handle peel peppers discarding stems and seeds and quarter each lengthwise

While peppers are broiling soak raisins in 1 cup hot water 15 minutes then drain well in a sieve Whisk together lemon juice harissa and sea salt then whisk in oil until combined well

Toss peppers with dressing and sprinkle with raisins and walnuts

Cooks note Roasted peppers can be tossed with dressing 1 day ahead and chilled covered Bring to room temperature before proceeding

Recipe name Bidawi Couscous with Seven Vegetables (Bidawi means from Casablanca)

Ingredients

Arrange the couscous in a mound on a large platter form a crater in the center place

the vegetables and meat on top then ladle the broth over and allow it to be absorbed

Serve the remaining broth in bowls from which everyone can help themselves

Provide spoons for guests who dont want to form balls by hand

Serve harissa and other condiments in small dishes

bull 15 kg (3 lb) fairly fatty mutton (shoulder or saddle)

bull or veal (neck breast shoulder or shank)

bull 1 cabbage (about 800 g 1 34 lb)

bull A piece of stale bread

bull 1 tbsp lemon juice

bull 4 cloves

bull 1 kg (2 14 lb) onions

bull 250 g (9 oz) chickpeas soaked overnight

bull 150 g (5 oz) butter

bull A pinch of saffron

bull 1 tsp pepper

bull 6 liters (24 cups) water

bull 1 kg (2 14 lb) semolina

bull 250 g (9 oz) peeled seeded tomatoes

bull 250 g (9 oz) small peeled turnips

bull 500 g (18 oz) carrots peeled and cut into long sticks

bull 3 sprigs of cilantro

bull 2 hot peppers

bull 500 g (18 oz) pumpkin

bull 250 g (9 oz) sweet potatoes

100 g (3 12 oz) olives

Preparation

1 Cut the meat into 10 equal pieces wash and drain carefully

2 Remove the stem and core from the cabbage by making a deep incision with a sharp

knife Blanch for 5 minutes in boiling water with the lemon juice and stale bread

3 Place the meat into the bottom part of a couscous maker with the blanched cabbage two

onions each stuck with 2 cloves the chick peas saffron pepper salt and water and

place over high heat

4 Pour the couscous into the upper part of the couscous maker and place over the

simmering pot The steam should escape only from the top if this is not the case

seal the two parts together with a strip of cloth coated with a light paste of flour

and water Once the steam begins to come out allow 30 minutes of cooking time

5 Remove the couscous place in a large deep dish and separate the grains by rubbing

them between your palms or crushing them with a ladle Moisten with 2-3 ladlefuls of

cold lightly salted water separate the grains and let rest 15 minutes

6 Add the remaining sliced onions tomatoes turnips carrots cilantro and chilies to

the broth

7 Remove a little broth and cook the squash and sweet potatoes separately

8 Once the broth returns to a boil repeat the previous procedure with the couscous but

this time replace the water with olive oil

9 Return the couscous to the top of the couscous maker and 5 minutes after the steam

begins to escape once again separate the couscous grains with butter

10 Check the doneness of the meat and vegetables and correct the seasoning

Recipe name Prawn Kabab

Ingredients

20 raw tiger prawns peeled and divined tails left intact 3 tablespoons lemon juice 1 12 tablespoons virgin olive oil 2 garlic cloves finely crushed 3 tablespoons chopped mint salt amp pepper lemon wedges to serve

Preparation

1 Put the prawns into a glass or pottery bowl Mix together the lemon juice olive oil garlic and mint season with salt and pepper and pour over the prawns Stir to coat the prawns with the dressing then leave for 30 minutes

2 Thread the prawns on to skewers and cook under a preheated grill for about 3 minutes on each side until they turn pink

3 Serve on a bed of salad if you like with lemon wedges

Recipe name Cardamom Coffee (a traditional recipe)

Ingredients

espresso ground coffee 2 cardamom pods per person lightly crushed

Preparation

1 Put the cardamom pods with the ground coffee and make the espresso as normal

Makes 4-6 depending on the espresso maker

Recipe name Gazelle Horns - Moroccan Almond Paste-Filled Pastries

Ingredients

This is a very popular Moroccan pastry Though its shape is reminiscent of a crescent it

actually represents a gazelle horn hence its name These pastries are always served at

celebrations particularly at wedding banquets Filled with almond paste and flavored

with orange flower water they are a pure delight

440 ml (1 34 cups) flour 2 tbsp melted butter

2 tbsp orange flower water

2 large egg yolks beaten

A pinch of salt

Icing sugar

Almond paste

500 ml (2 cups) finely ground almonds

250 ml (1 cup) icing sugar

2 tbsp melted butter

2 egg yolks beaten

12 tsp cinnamon

Preparation

Making the almond paste

1 Combine all the ingredients for the almond paste in a bowl until smooth and creamy

divide the paste into 16 pieces

2 Take each piece and roll it between your hands to make a cylinder about 7 cm (2 34)

long repeat until you have rolled out all 16 portions

Making the pastry

1 Combine the flour and salt

2 place the melted butter orange flower water and one egg yolk in a bowl add the flour

and salt mixture mix adding enough cold water to form a soft dough

3 knead the dough for about 10 minutes until elastic

4 place on a floured work surface and roll out to a very thin rectangle cut into strips

75 (3) wide

5 lay a cylinder of almond paste on each strip of pastry 2 cm (1) from the edge

spacing them 3 cm (1 12) apart

6 moisten the other side of the pastry strip with a pastry brush fold the strip in half

to enclose the almond paste and press all around the filling to seal

7 with a fluted pastry wheel cut each pastry into a half circle pushing in the right

side to form a crescent

8 place on a buttered and floured baking sheet brush with the remaining egg yolk

combined with a few drops of water

9 bake in a 180degC (350degF) oven for 12 to 16 minutes or until lightly golden

10 Remove from the oven cool sprinkle with icing sugar and serve

Recipe name Moroccan fish tagine Image

Ingredients

2 tbsp olive oil plus extra for brushing 2 celery sticks chopped 1 carrot chopped 1 small onion chopped frac14 preserved lemon finely chopped 4 plum tomatoes sliced 600ml1 pint fish stock 8 small new potatoes cut lengthways into quarters 2 red mullet ocean perch or grey mullet weighing about 450g1lb each filleted 8 black olives halved 1 tsp chopped fresh coriander 1 tsp chopped fresh mint salt and freshly ground black pepper For the charmoula 2 tbsp roughly chopped fresh coriander 3 garlic cloves chopped 1frac12 tsp ground cumin frac12 red finger chili seeded and chopped roughly frac12 tsp saffron strands 4 tbsp extra virgin olive oil 1 lemon juice only 1frac12 tsp paprika 1 tsp salt

Preparation

1 For the charmoula put all the ingredients into a food processor and blend until smooth 2 Heat the oil in a large pan add the celery carrot and onion and fry gently for 5 minutes until softened but not browned 3 Add half the chopped preserved lemon 2 tbsp of the charmoula the tomatoes and the stock 4 Bring to the boil and simmer for 30 minutes then add the potatoes Simmer for 6-8 minutes until tender 5 Preheat the grill to high Brush the fillets of fish with olive oil season with salt and pepper and then cut each diagonally in half 6 Grill skin-side up for about 6 minutes 7 Stir the olives the rest of the charmoula and the remaining preserved lemon into the sauce and check the seasoning 8 Put the fish in four warmed soup bowls spoon over the sauce and sprinkle with the chopped coriander and mint

Recipe name Moroccan Chicken with Almonds and Chick Peas

Ingredients

bull 4 boneless skinless chicken breasts

bull 125 ml (12 cup) chickpeas soaked overnight

bull 60 ml (14 cup) butter

bull 60 ml (14 cup) chopped parsley

bull 2 Spanish onions finely chopped

bull 6 tbsp almonds

bull Salt and black pepper

bull 1 liter (4 cups) chicken stock

bull 1 cinnamon stick

bull Juice of 1 lemon

bull 4 wedges of salt-preserved lemon

Preparation

1 Cook the chickpeas in simmering water for 90 minutes or until tender

2 place them in a bowl of cold water rub them with your hands to remove the skins

3 melt the butter in a saucepan brown the chicken on all sides with the onions and

saffron

4 add the broth and bring to a boil add the chickpeas almonds and cinnamon stick

cover reduce the heat and let simmer for 1 hour

5 place the chicken into a deep serving dish

6 add the parsley to the cooking liquid boil for a few minutes until the sauce is slightly reduced add the lemon juice season with salt and pepper pour over the chicken and serve hot

Recipe name Moroccan fish tagine with coriander couscous

Ingredients

1 red onion finely chopped 2 garlic cloves finely chopped 2 tbsp ground nut oil 1 tsp whole cumin seeds 1 tsp ginger 1 cinnamon stick 1 preserved lemon or normal lemon chopped 12 green olives stoned and roughly chopped 1 tbsp home-made harrissa (see below) 125ml4fl oz white wine 200ml7fl oz fish stock 1 pinch of saffron 500g1lb 2oz mixed firm fish such as monkfish gurnard mackerel 200g7oz mussels 100g3frac12oz cherry tomatoes couscous and coriander to serve For the home-made harrissa 3 fresh red chillies roughly chopped 3 garlic cloves finely chopped 1-2 lemons juice only 4 tbsp olive oil salt freshly ground black pepper

Preparation

1 Heat the ground nut oil in a tagine and gently cook the onion and garlic until soft 2 Add the cumin ginger cinnamon stick preserved lemon and green olives and cook for two minutes 3 To make the harrissa put the chillies garlic lemon juice and olive oil into a food processor and blend into a rough paste 4 Stir in the harrissa and cook for one minute 5 Add the wine and fish stock and the saffron and bring to a gentle simmer 6 Add the fish and cook for a couple of minutes then add the mussels and cherry tomatoes season with salt and pepper and cover Cook gently for 6-7 minutes 7 Serve on a bed of steamed couscous and sprinkle with freshly chopped coriander

Recipe name Moroccan fish stew

Ingredients

1 tbsp olive oil 1 large onion thinly sliced 1 garlic clove crushed 2 tsp grated fresh ginger 1 tsp ground cumin 1 tsp turmeric 1 cinnamon stick pinch cayenne pepper 400g14oz can chopped plum tomatoes pinch salt 500g1lb 2oz firm white fish fillets (cod snapper or ling) cut into chunks 400g14oz can chickpeas rinsed and drained 2 tsp honey salt and freshly ground black pepper To serve fresh coriander leaves flaked almonds lightly toasted

Preparation

1 Heat the olive oil in a large heavy-based pan over a medium heat Add the onion and cook stirring occasionally for five minutes or until the onion is translucent 2 Add the garlic ginger cumin turmeric and cinnamon stick and cook for two minutes stirring regularly 3 Add the cayenne pepper tomatoes salt and 250ml9oz of water and cook stirring frequently for ten minutes 4 Add the fish and simmer for five minutes or until the fish is almost cooked through and tender 5 Add the chickpeas and honey and cook for a further 2-3 minutes then season to taste with salt and freshly ground black pepper 6 To serve spoon out the tagine into bowls and garnish with fresh coriander leaves and flaked almonds

Recipe name Moroccan Grilled Fish Kebabs

bull This is a nice and simple way to prepare flavorful fish kebabs 1 12 pounds white fish fillets

bull 1 cup red onion chopped

bull 13 cup olive oil

bull 2 tablespoons cilantro finely chopped

bull 3 tablespoons lemon juice

bull 12 teaspoon paprika

bull 12 teaspoon salt

bull 14 teaspoon black pepper

bull 14 teaspoon chili powder

bull 2 cloves garlic minced

bull skewers

Ingredients

Preparation

Cut fish into 1 inch squares Place pieces in a resalable plastic bag In a small bowl combine remaining ingredients Add to fish Mix thoroughly seal bag and allow marinating in the refrigerator for 2-4 hours Preheat grill Remove fish from bag and discard marinade Thread fish onto skewers If using wooden skewers make sure to soak them in water for at least an hour before threading fish Place fish kebabs on grill and cook on medium-high heat for 8-10 minutes turning occasionally Remove from grill and serve

Recipe name Almond Milk

Ingredients

12 c almonds 12 c sugar or honey to taste 34 c water 4 14 c milk or soy milk 18 c orange milk or 1 tbsp orange rind grated

Preparation

Its easiest to make this drink in a blender or food processor Grind almonds and half the sugar to a paste Add half the water and let the mixture sit for a few minutes Then grind again gradually adding the remaining water Let sit for 30 minutes

Meanwhile dissolve the rest of the sugar in the milk by stirring vigorously Add the orange water Then strain the almond liquid through a clean cloth or a fiber tea strainer Stir into the milk Serve immediately

36 Cinnamon-Roasted Chicken With Harissa Sauce 37 Harissa Sauce 38 Moroccan Carrot And Goat Cheese Sandwiches With Green Olive Tapenade 39 Chicken Tagine With Chickpeas And Mint 40 Pineapple And Banana Couscous Pudding 41 Roasted Monkfish Fennel And Chestnut Tagine 42 Sea Bass With Moroccan Salsa 43 Harira (Moroccan Soup) 44 Lamb Tagine With Prunes Apricots And Vegetables 45 Moroccan Chicken With Preserved Meyer Lemons And Green Olives 46 Preserved Meyer Lemons 47 Grilled Charmoula Lamb Chops 48 Moroccan Tagine 49 Couscous 50 Lentil Tagine 51 Moroccan Carrot Salad 52 Potluck Moroccan Chicken With Dried Fruit And Olives 53 Low Carb Moroccan Chicken

54 Pastilla 55 Moroccan Preserved Lemons Recipe 56 Tangia (Marrakech Recipe) 57 Moroccan Mint Tea 58 Mutton Tagine With Prunes 59 Kabab 60 Roasted Red Pepper Salad With Harissa 61 Bidawi Couscous With Seven Vegetables 62 Prawn Kabab 63 Cardamom Coffee (A Traditional Recipe) 64 Gazelle Horns - Moroccan Almond Paste-Filled Pastries 65 Moroccan Fish Tagine 66 Moroccan Chicken With Almonds And Chick Peas 67 Moroccan Fish Tagine With Coriander Couscous 68 Moroccan Fish Stew 69 Moroccan Grilled Fish Kebabs 70 Almond Milk

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Morocco

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Images from Morocco

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Ingredients

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2 shallots minced

1 cup chicken broth

2 tablespoons sugar

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Honey topping

12 cup of honey

1 cup of butter

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4 tbsp olive oil

1 tsp ground cumin

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1 pinch of salt

1 glass of water

1 pinch of cumin

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Recipe name BRIWATS

Ingredients

bull 4 churned eggs

bull Oil for frying

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bull Tomato juice

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bull 2 carrots

bull 2 turnips

bull 2 potatoes

bull 3 tomatoes

bull 1 onion

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1 tsp honey

34 tsp ground cumin

12 tsp salt

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Preparation

10 11 12

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bull 2 tbsp cumin

1 glassful water

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bull Serve very hot

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Repeat

Pour the tea

Ingredients

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a pressure cooker

little longer

dry skillet

Recipe name Kabab

Ingredients

Preparation

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Ingredients

bull 4 cloves

bull 1 tsp pepper

bull 2 hot peppers

Preparation

the broth

Ingredients

Preparation

Ingredients

Preparation

Ingredients

A pinch of salt

Icing sugar

Almond paste

2 egg yolks beaten

12 tsp cinnamon

Preparation

Making the pastry

75 (3) wide

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Ingredients

bull 6 tbsp almonds

Preparation

saffron

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Ingredients

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bull skewers

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Morocco

----------------------------------------------------------------------------------------------

Images from Morocco

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Ingredients

Preparation

Ingredients

2 shallots minced

1 cup chicken broth

2 tablespoons sugar

Preparation

Ingredients

Preparation

Honey topping

12 cup of honey

1 cup of butter

Ingredients

Preparation

Ingredients

4 tbsp olive oil

1 tsp ground cumin

Preparation

Ingredients

Preparation

Ingredients

1 pinch of salt

1 glass of water

1 pinch of cumin

Preparation

Recipe name BRIWATS

Ingredients

bull 4 churned eggs

bull Oil for frying

Preparation

Ingredients

bull Tomato juice

Preparation

Ingredients

bull 2 carrots

bull 2 turnips

bull 2 potatoes

bull 3 tomatoes

bull 1 onion

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1 tsp honey

34 tsp ground cumin

12 tsp salt

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Preparation

10 11 12

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bull Serve very hot

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Pour the tea

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a pressure cooker

little longer

dry skillet

Recipe name Kabab

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bull 4 cloves

bull 1 tsp pepper

bull 2 hot peppers

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the broth

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Preparation

Ingredients

A pinch of salt

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2 egg yolks beaten

12 tsp cinnamon

Preparation

Making the pastry

75 (3) wide

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bull 6 tbsp almonds

Preparation

saffron

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Ingredients

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bull skewers

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----------------------------------------------------------------------------------------------

Images from Morocco

---------------------------------------------------------------------------------------------

Ingredients

Preparation

Ingredients

2 shallots minced

1 cup chicken broth

2 tablespoons sugar

Preparation

Ingredients

Preparation

Honey topping

12 cup of honey

1 cup of butter

Ingredients

Preparation

Ingredients

4 tbsp olive oil

1 tsp ground cumin

Preparation

Ingredients

Preparation

Ingredients

1 pinch of salt

1 glass of water

1 pinch of cumin

Preparation

Recipe name BRIWATS

Ingredients

bull 4 churned eggs

bull Oil for frying

Preparation

Ingredients

bull Tomato juice

Preparation

Ingredients

bull 2 carrots

bull 2 turnips

bull 2 potatoes

bull 3 tomatoes

bull 1 onion

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34 tsp ground cumin

12 tsp salt

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10 11 12

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bull 2 tbsp cumin

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bull Serve very hot

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Pour the tea

Ingredients

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a pressure cooker

little longer

dry skillet

Recipe name Kabab

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bull 1 tsp pepper

bull 2 hot peppers

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2 egg yolks beaten

12 tsp cinnamon

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Making the pastry

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saffron

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bull skewers

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2 shallots minced

1 cup chicken broth

2 tablespoons sugar

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Preparation

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12 cup of honey

1 cup of butter

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Preparation

Ingredients

4 tbsp olive oil

1 tsp ground cumin

Preparation

Ingredients

Preparation

Ingredients

1 pinch of salt

1 glass of water

1 pinch of cumin

Preparation

Recipe name BRIWATS

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bull 4 churned eggs

bull Oil for frying

Preparation

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bull Tomato juice

Preparation

Ingredients

bull 2 carrots

bull 2 turnips

bull 2 potatoes

bull 3 tomatoes

bull 1 onion

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34 tsp ground cumin

12 tsp salt

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Preparation

10 11 12

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1 glassful water

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bull Serve very hot

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Repeat

Pour the tea

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a pressure cooker

little longer

dry skillet

Recipe name Kabab

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bull 4 cloves

bull 1 tsp pepper

bull 2 hot peppers

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the broth

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A pinch of salt

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2 egg yolks beaten

12 tsp cinnamon

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Making the pastry

75 (3) wide

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bull 6 tbsp almonds

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saffron

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bull skewers

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Ingredients

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2 shallots minced

1 cup chicken broth

2 tablespoons sugar

Preparation

Ingredients

Preparation

Honey topping

12 cup of honey

1 cup of butter

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Preparation

Ingredients

4 tbsp olive oil

1 tsp ground cumin

Preparation

Ingredients

Preparation

Ingredients

1 pinch of salt

1 glass of water

1 pinch of cumin

Preparation

Recipe name BRIWATS

Ingredients

bull 4 churned eggs

bull Oil for frying

Preparation

Ingredients

bull Tomato juice

Preparation

Ingredients

bull 2 carrots

bull 2 turnips

bull 2 potatoes

bull 3 tomatoes

bull 1 onion

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34 tsp ground cumin

12 tsp salt

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Preparation

10 11 12

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bull Serve very hot

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Repeat

Pour the tea

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a pressure cooker

little longer

dry skillet

Recipe name Kabab

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bull 4 cloves

bull 1 tsp pepper

bull 2 hot peppers

Preparation

the broth

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A pinch of salt

Icing sugar

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2 egg yolks beaten

12 tsp cinnamon

Preparation

Making the pastry

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bull 6 tbsp almonds

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saffron

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bull skewers

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Honey topping

12 cup of honey

1 cup of butter

Ingredients

Preparation

Ingredients

4 tbsp olive oil

1 tsp ground cumin

Preparation

Ingredients

Preparation

Ingredients

1 pinch of salt

1 glass of water

1 pinch of cumin

Preparation

Recipe name BRIWATS

Ingredients

bull 4 churned eggs

bull Oil for frying

Preparation

Ingredients

bull Tomato juice

Preparation

Ingredients

bull 2 carrots

bull 2 turnips

bull 2 potatoes

bull 3 tomatoes

bull 1 onion

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1 tsp honey

34 tsp ground cumin

12 tsp salt

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Preparation

10 11 12

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bull 2 tbsp cumin

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bull Serve very hot

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Repeat

Pour the tea

Ingredients

Preparation

a pressure cooker

little longer

dry skillet

Recipe name Kabab

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bull 4 cloves

bull 1 tsp pepper

bull 2 hot peppers

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A pinch of salt

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2 egg yolks beaten

12 tsp cinnamon

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Making the pastry

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bull 6 tbsp almonds

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saffron

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bull skewers

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12 cup of honey

1 cup of butter

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4 tbsp olive oil

1 tsp ground cumin

Preparation

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Ingredients

1 pinch of salt

1 glass of water

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Preparation

Recipe name BRIWATS

Ingredients

bull 4 churned eggs

bull Oil for frying

Preparation

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bull Tomato juice

Preparation

Ingredients

bull 2 carrots

bull 2 turnips

bull 2 potatoes

bull 3 tomatoes

bull 1 onion

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bull salt to taste

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12 tsp salt

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10 11 12

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bull 2 tbsp cumin

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bull Serve very hot

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Repeat

Pour the tea

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a pressure cooker

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dry skillet

Recipe name Kabab

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bull 1 tsp pepper

bull 2 hot peppers

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the broth

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Preparation

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A pinch of salt

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2 egg yolks beaten

12 tsp cinnamon

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Making the pastry

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bull 6 tbsp almonds

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bull skewers

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4 tbsp olive oil

1 tsp ground cumin

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1 pinch of salt

1 glass of water

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Preparation

Recipe name BRIWATS

Ingredients

bull 4 churned eggs

bull Oil for frying

Preparation

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bull Tomato juice

Preparation

Ingredients

bull 2 carrots

bull 2 turnips

bull 2 potatoes

bull 3 tomatoes

bull 1 onion

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12 tsp salt

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Preparation

10 11 12

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1 glassful water

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bull Serve very hot

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Repeat

Pour the tea

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Preparation

a pressure cooker

little longer

dry skillet

Recipe name Kabab

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bull 4 cloves

bull 1 tsp pepper

bull 2 hot peppers

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2 egg yolks beaten

12 tsp cinnamon

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Making the pastry

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bull 6 tbsp almonds

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bull skewers

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4 tbsp olive oil

1 tsp ground cumin

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1 pinch of salt

1 glass of water

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Recipe name BRIWATS

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bull 4 churned eggs

bull Oil for frying

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bull Tomato juice

Preparation

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bull 2 carrots

bull 2 turnips

bull 2 potatoes

bull 3 tomatoes

bull 1 onion

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12 tsp salt

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Preparation

10 11 12

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bull Serve very hot

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Repeat

Pour the tea

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a pressure cooker

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dry skillet

Recipe name Kabab

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bull 1 tsp pepper

bull 2 hot peppers

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2 egg yolks beaten

12 tsp cinnamon

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Making the pastry

75 (3) wide

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bull 6 tbsp almonds

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bull skewers

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1 pinch of salt

1 glass of water

1 pinch of cumin

Preparation

Recipe name BRIWATS

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bull 4 churned eggs

bull Oil for frying

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bull Tomato juice

Preparation

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bull 2 carrots

bull 2 turnips

bull 2 potatoes

bull 3 tomatoes

bull 1 onion

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12 tsp salt

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Preparation

10 11 12

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bull Serve very hot

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a pressure cooker

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dry skillet

Recipe name Kabab

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Ingredients

bull 4 cloves

bull 1 tsp pepper

bull 2 hot peppers

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the broth

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Almond paste

2 egg yolks beaten

12 tsp cinnamon

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bull 6 tbsp almonds

Preparation

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Ingredients

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bull skewers

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Ingredients

1 pinch of salt

1 glass of water

1 pinch of cumin

Preparation

Recipe name BRIWATS

Ingredients

bull 4 churned eggs

bull Oil for frying

Preparation

Ingredients

bull Tomato juice

Preparation

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bull 2 carrots

bull 2 turnips

bull 2 potatoes

bull 3 tomatoes

bull 1 onion

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12 tsp salt

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a pressure cooker

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dry skillet

Recipe name Kabab

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bull 2 hot peppers

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2 egg yolks beaten

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bull skewers

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Recipe name BRIWATS

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bull 4 churned eggs

bull Oil for frying

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bull Tomato juice

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bull 2 turnips

bull 2 potatoes

bull 3 tomatoes

bull 1 onion

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10 11 12

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bull Serve very hot

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Repeat

Pour the tea

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a pressure cooker

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dry skillet

Recipe name Kabab

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bull 2 hot peppers

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a pressure cooker

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Recipe name Kabab

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a pressure cooker

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Recipe name Kabab

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bull 1 tsp pepper

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10 11 12

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a pressure cooker

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dry skillet

Recipe name Kabab

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bull 1 tsp pepper

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10 11 12

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a pressure cooker

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Recipe name Kabab

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bull 1 tsp pepper

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10 11 12

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a pressure cooker

little longer

dry skillet

Recipe name Kabab

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bull 1 tsp pepper

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12 tsp cinnamon

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Making the pastry

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Pour the tea

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a pressure cooker

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dry skillet

Recipe name Kabab

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Making the pastry

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Repeat

Pour the tea

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a pressure cooker

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Recipe name Kabab

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bull 1 tsp pepper

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12 tsp cinnamon

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Making the pastry

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Repeat

Pour the tea

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a pressure cooker

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Recipe name Kabab

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12 tsp cinnamon

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Making the pastry

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Repeat

Pour the tea

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a pressure cooker

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dry skillet

Recipe name Kabab

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bull 1 tsp pepper

bull 2 hot peppers

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12 tsp cinnamon

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Making the pastry

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Recipe name Kabab

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Recipe name Kabab

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Recipe name Kabab

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Recipe name Kabab

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Recipe name Kabab

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12 tsp salt

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10 11 12

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a pressure cooker

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Recipe name Kabab

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Recipe name Kabab

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a pressure cooker

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Recipe name Kabab

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Recipe name Kabab

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10 11 12

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Recipe name Kabab

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Recipe name Kabab

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Recipe name Kabab

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Recipe name Kabab

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Recipe name Kabab

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Recipe name Kabab

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a pressure cooker

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Recipe name Kabab

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a pressure cooker

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Recipe name Kabab

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a pressure cooker

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Recipe name Kabab

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Recipe name Kabab

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a pressure cooker

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Recipe name Kabab

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Making the pastry

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Repeat

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a pressure cooker

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Recipe name Kabab

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bull 2 hot peppers

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Making the pastry

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Preparation

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Repeat

Pour the tea

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Preparation

a pressure cooker

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Recipe name Kabab

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Making the pastry

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Ingredients

Preparation

Ingredients

Preparation

bull skewers

Ingredients

Preparation

Ingredients

Preparation

Ingredients

Preparation

Ingredients

bull salt to taste

Preparation

Ingredients

Preparation

Ingredients

Preparation

Ingredients

1 tsp honey

34 tsp ground cumin

12 tsp salt

Preparation

Ingredients

Preparation

Ingredients

Preparation

Ingredients for

Preparation

10 11 12

Ingredients

Preparation

and card playing

Ingredients

bull 2 tbsp cumin

1 glassful water

Preparation

bull Serve very hot

Ingredients

Preparation

Repeat

Pour the tea

Ingredients

Preparation

a pressure cooker

little longer

dry skillet

Recipe name Kabab

Ingredients

Preparation

Ingredients

Preparation

Ingredients

bull 4 cloves

bull 1 tsp pepper

bull 2 hot peppers

Preparation

the broth

Ingredients

Preparation

Ingredients

Preparation

Ingredients

A pinch of salt

Icing sugar

Almond paste

2 egg yolks beaten

12 tsp cinnamon

Preparation

Making the pastry

75 (3) wide

Ingredients

Preparation

Ingredients

bull 6 tbsp almonds

Preparation

saffron

Ingredients

Preparation

Ingredients

Preparation

bull skewers

Ingredients

Preparation

Ingredients

Preparation

Ingredients

bull salt to taste

Preparation

Ingredients

Preparation

Ingredients

Preparation

Ingredients

1 tsp honey

34 tsp ground cumin

12 tsp salt

Preparation

Ingredients

Preparation

Ingredients

Preparation

Ingredients for

Preparation

10 11 12

Ingredients

Preparation

and card playing

Ingredients

bull 2 tbsp cumin

1 glassful water

Preparation

bull Serve very hot

Ingredients

Preparation

Repeat

Pour the tea

Ingredients

Preparation

a pressure cooker

little longer

dry skillet

Recipe name Kabab

Ingredients

Preparation

Ingredients

Preparation

Ingredients

bull 4 cloves

bull 1 tsp pepper

bull 2 hot peppers

Preparation

the broth

Ingredients

Preparation

Ingredients

Preparation

Ingredients

A pinch of salt

Icing sugar

Almond paste

2 egg yolks beaten

12 tsp cinnamon

Preparation

Making the pastry

75 (3) wide

Ingredients

Preparation

Ingredients

bull 6 tbsp almonds

Preparation

saffron

Ingredients

Preparation

Ingredients

Preparation

bull skewers

Ingredients

Preparation

Ingredients

Preparation

Ingredients

Preparation

Ingredients

Preparation

Ingredients

1 tsp honey

34 tsp ground cumin

12 tsp salt

Preparation

Ingredients

Preparation

Ingredients

Preparation

Ingredients for

Preparation

10 11 12

Ingredients

Preparation

and card playing

Ingredients

bull 2 tbsp cumin

1 glassful water

Preparation

bull Serve very hot

Ingredients

Preparation

Repeat

Pour the tea

Ingredients

Preparation

a pressure cooker

little longer

dry skillet

Recipe name Kabab

Ingredients

Preparation

Ingredients

Preparation

Ingredients

bull 4 cloves

bull 1 tsp pepper

bull 2 hot peppers

Preparation

the broth

Ingredients

Preparation

Ingredients

Preparation

Ingredients

A pinch of salt

Icing sugar

Almond paste

2 egg yolks beaten

12 tsp cinnamon

Preparation

Making the pastry

75 (3) wide

Ingredients

Preparation

Ingredients

bull 6 tbsp almonds

Preparation

saffron

Ingredients

Preparation

Ingredients

Preparation

bull skewers

Ingredients

Preparation

Ingredients

Preparation

Ingredients

Preparation

Ingredients

1 tsp honey

34 tsp ground cumin

12 tsp salt

Preparation

Ingredients

Preparation

Ingredients

Preparation

Ingredients for

Preparation

10 11 12

Ingredients

Preparation

and card playing

Ingredients

bull 2 tbsp cumin

1 glassful water

Preparation

bull Serve very hot

Ingredients

Preparation

Repeat

Pour the tea

Ingredients

Preparation

a pressure cooker

little longer

dry skillet

Recipe name Kabab

Ingredients

Preparation

Ingredients

Preparation

Ingredients

bull 4 cloves

bull 1 tsp pepper

bull 2 hot peppers

Preparation

the broth

Ingredients

Preparation

Ingredients

Preparation

Ingredients

A pinch of salt

Icing sugar

Almond paste

2 egg yolks beaten

12 tsp cinnamon

Preparation

Making the pastry

75 (3) wide

Ingredients

Preparation

Ingredients

bull 6 tbsp almonds

Preparation

saffron

Ingredients

Preparation

Ingredients

Preparation

bull skewers

Ingredients

Preparation

Ingredients

Preparation

Ingredients

1 tsp honey

34 tsp ground cumin

12 tsp salt

Preparation

Ingredients

Preparation

Ingredients

Preparation

Ingredients for

Preparation

10 11 12

Ingredients

Preparation

and card playing

Ingredients

bull 2 tbsp cumin

1 glassful water

Preparation

bull Serve very hot

Ingredients

Preparation

Repeat

Pour the tea

Ingredients

Preparation

a pressure cooker

little longer

dry skillet

Recipe name Kabab

Ingredients

Preparation

Ingredients

Preparation

Ingredients

bull 4 cloves

bull 1 tsp pepper

bull 2 hot peppers

Preparation

the broth

Ingredients

Preparation

Ingredients

Preparation

Ingredients

A pinch of salt

Icing sugar

Almond paste

2 egg yolks beaten

12 tsp cinnamon

Preparation

Making the pastry

75 (3) wide

Ingredients

Preparation

Ingredients

bull 6 tbsp almonds

Preparation

saffron

Ingredients

Preparation

Ingredients

Preparation

bull skewers

Ingredients

Preparation

Ingredients

Preparation

Ingredients

Preparation

Ingredients

Preparation

Ingredients for

Preparation

10 11 12

Ingredients

Preparation

and card playing

Ingredients

bull 2 tbsp cumin

1 glassful water

Preparation

bull Serve very hot

Ingredients

Preparation

Repeat

Pour the tea

Ingredients

Preparation

a pressure cooker

little longer

dry skillet

Recipe name Kabab

Ingredients

Preparation

Ingredients

Preparation

Ingredients

bull 4 cloves

bull 1 tsp pepper

bull 2 hot peppers

Preparation

the broth

Ingredients

Preparation

Ingredients

Preparation

Ingredients

A pinch of salt

Icing sugar

Almond paste

2 egg yolks beaten

12 tsp cinnamon

Preparation

Making the pastry

75 (3) wide

Ingredients

Preparation

Ingredients

bull 6 tbsp almonds

Preparation

saffron

Ingredients

Preparation

Ingredients

Preparation

bull skewers

Ingredients

Preparation

Ingredients

Preparation

Ingredients

Preparation

Ingredients for

Preparation

10 11 12

Ingredients

Preparation

and card playing

Ingredients

bull 2 tbsp cumin

1 glassful water

Preparation

bull Serve very hot

Ingredients

Preparation

Repeat

Pour the tea

Ingredients

Preparation

a pressure cooker

little longer

dry skillet

Recipe name Kabab

Ingredients

Preparation

Ingredients

Preparation

Ingredients

bull 4 cloves

bull 1 tsp pepper

bull 2 hot peppers

Preparation

the broth

Ingredients

Preparation

Ingredients

Preparation

Ingredients

A pinch of salt

Icing sugar

Almond paste

2 egg yolks beaten

12 tsp cinnamon

Preparation

Making the pastry

75 (3) wide

Ingredients

Preparation

Ingredients

bull 6 tbsp almonds

Preparation

saffron

Ingredients

Preparation

Ingredients

Preparation

bull skewers

Ingredients

Preparation

Ingredients

Preparation

10 11 12

Ingredients

Preparation

and card playing

Ingredients

bull 2 tbsp cumin

1 glassful water

Preparation

bull Serve very hot

Ingredients

Preparation

Repeat

Pour the tea

Ingredients

Preparation

a pressure cooker

little longer

dry skillet

Recipe name Kabab

Ingredients

Preparation

Ingredients

Preparation

Ingredients

bull 4 cloves

bull 1 tsp pepper

bull 2 hot peppers

Preparation

the broth

Ingredients

Preparation

Ingredients

Preparation

Ingredients

A pinch of salt

Icing sugar

Almond paste

2 egg yolks beaten

12 tsp cinnamon

Preparation

Making the pastry

75 (3) wide

Ingredients

Preparation

Ingredients

bull 6 tbsp almonds

Preparation

saffron

Ingredients

Preparation

Ingredients

Preparation

bull skewers

Ingredients

Preparation

Ingredients

Preparation

10 11 12

Ingredients

Preparation

and card playing

Ingredients

bull 2 tbsp cumin

1 glassful water

Preparation

bull Serve very hot

Ingredients

Preparation

Repeat

Pour the tea

Ingredients

Preparation

a pressure cooker

little longer

dry skillet

Recipe name Kabab

Ingredients

Preparation

Ingredients

Preparation

Ingredients

bull 4 cloves

bull 1 tsp pepper

bull 2 hot peppers

Preparation

the broth

Ingredients

Preparation

Ingredients

Preparation

Ingredients

A pinch of salt

Icing sugar

Almond paste

2 egg yolks beaten

12 tsp cinnamon

Preparation

Making the pastry

75 (3) wide

Ingredients

Preparation

Ingredients

bull 6 tbsp almonds

Preparation

saffron

Ingredients

Preparation

Ingredients

Preparation

bull skewers

Ingredients

Preparation

Ingredients

Preparation

Ingredients

Preparation

and card playing

Ingredients

bull 2 tbsp cumin

1 glassful water

Preparation

bull Serve very hot

Ingredients

Preparation

Repeat

Pour the tea

Ingredients

Preparation

a pressure cooker

little longer

dry skillet

Recipe name Kabab

Ingredients

Preparation

Ingredients

Preparation

Ingredients

bull 4 cloves

bull 1 tsp pepper

bull 2 hot peppers

Preparation

the broth

Ingredients

Preparation

Ingredients

Preparation

Ingredients

A pinch of salt

Icing sugar

Almond paste

2 egg yolks beaten

12 tsp cinnamon

Preparation

Making the pastry

75 (3) wide

Ingredients

Preparation

Ingredients

bull 6 tbsp almonds

Preparation

saffron

Ingredients

Preparation

Ingredients

Preparation

bull skewers

Ingredients

Preparation

Ingredients

Preparation

and card playing

Ingredients

bull 2 tbsp cumin

1 glassful water

Preparation

bull Serve very hot

Ingredients

Preparation

Repeat

Pour the tea

Ingredients

Preparation

a pressure cooker

little longer

dry skillet

Recipe name Kabab

Ingredients

Preparation

Ingredients

Preparation

Ingredients

bull 4 cloves

bull 1 tsp pepper

bull 2 hot peppers

Preparation

the broth

Ingredients

Preparation

Ingredients

Preparation

Ingredients

A pinch of salt

Icing sugar

Almond paste

2 egg yolks beaten

12 tsp cinnamon

Preparation

Making the pastry

75 (3) wide

Ingredients

Preparation

Ingredients

bull 6 tbsp almonds

Preparation

saffron

Ingredients

Preparation

Ingredients

Preparation

bull skewers

Ingredients

Preparation

Ingredients

Preparation

Ingredients

Preparation

Repeat

Pour the tea

Ingredients

Preparation

a pressure cooker

little longer

dry skillet

Recipe name Kabab

Ingredients

Preparation

Ingredients

Preparation

Ingredients

bull 4 cloves

bull 1 tsp pepper

bull 2 hot peppers

Preparation

the broth

Ingredients

Preparation

Ingredients

Preparation

Ingredients

A pinch of salt

Icing sugar

Almond paste

2 egg yolks beaten

12 tsp cinnamon

Preparation

Making the pastry

75 (3) wide

Ingredients

Preparation

Ingredients

bull 6 tbsp almonds

Preparation

saffron

Ingredients

Preparation

Ingredients

Preparation

bull skewers

Ingredients

Preparation

Ingredients

Preparation

Ingredients

Preparation

a pressure cooker

little longer

dry skillet

Recipe name Kabab

Ingredients

Preparation

Ingredients

Preparation

Ingredients

bull 4 cloves

bull 1 tsp pepper

bull 2 hot peppers

Preparation

the broth

Ingredients

Preparation

Ingredients

Preparation

Ingredients

A pinch of salt

Icing sugar

Almond paste

2 egg yolks beaten

12 tsp cinnamon

Preparation

Making the pastry

75 (3) wide

Ingredients

Preparation

Ingredients

bull 6 tbsp almonds

Preparation

saffron

Ingredients

Preparation

Ingredients

Preparation

bull skewers

Ingredients

Preparation

Ingredients

Preparation

Recipe name Kabab

Ingredients

Preparation

Ingredients

Preparation

Ingredients

bull 4 cloves

bull 1 tsp pepper

bull 2 hot peppers

Preparation

the broth

Ingredients

Preparation

Ingredients

Preparation

Ingredients

A pinch of salt

Icing sugar

Almond paste

2 egg yolks beaten

12 tsp cinnamon

Preparation

Making the pastry

75 (3) wide

Ingredients

Preparation

Ingredients

bull 6 tbsp almonds

Preparation

saffron

Ingredients

Preparation

Ingredients

Preparation

bull skewers

Ingredients

Preparation

Ingredients

Preparation

Ingredients

Preparation

Ingredients

bull 4 cloves

bull 1 tsp pepper

bull 2 hot peppers

Preparation

the broth

Ingredients

Preparation

Ingredients

Preparation

Ingredients

A pinch of salt

Icing sugar

Almond paste

2 egg yolks beaten

12 tsp cinnamon

Preparation

Making the pastry

75 (3) wide

Ingredients

Preparation

Ingredients

bull 6 tbsp almonds

Preparation

saffron

Ingredients

Preparation

Ingredients

Preparation

bull skewers

Ingredients

Preparation

Ingredients

Preparation

Ingredients

bull 4 cloves

bull 1 tsp pepper

bull 2 hot peppers

Preparation

the broth

Ingredients

Preparation

Ingredients

Preparation

Ingredients

A pinch of salt

Icing sugar

Almond paste

2 egg yolks beaten

12 tsp cinnamon

Preparation

Making the pastry

75 (3) wide

Ingredients

Preparation

Ingredients

bull 6 tbsp almonds

Preparation

saffron

Ingredients

Preparation

Ingredients

Preparation

bull skewers

Ingredients

Preparation

Ingredients

Preparation

the broth

Ingredients

Preparation

Ingredients

Preparation

Ingredients

A pinch of salt

Icing sugar

Almond paste

2 egg yolks beaten

12 tsp cinnamon

Preparation

Making the pastry

75 (3) wide

Ingredients

Preparation

Ingredients

bull 6 tbsp almonds

Preparation

saffron

Ingredients

Preparation

Ingredients

Preparation

bull skewers

Ingredients

Preparation

Ingredients

Preparation

Ingredients

Preparation

Ingredients

Preparation

Ingredients

A pinch of salt

Icing sugar

Almond paste

2 egg yolks beaten

12 tsp cinnamon

Preparation

Making the pastry

75 (3) wide

Ingredients

Preparation

Ingredients

bull 6 tbsp almonds

Preparation

saffron

Ingredients

Preparation

Ingredients

Preparation

bull skewers

Ingredients

Preparation

Ingredients

Preparation

Ingredients

Preparation

Ingredients

A pinch of salt

Icing sugar

Almond paste

2 egg yolks beaten

12 tsp cinnamon

Preparation

Making the pastry

75 (3) wide

Ingredients

Preparation

Ingredients

bull 6 tbsp almonds

Preparation

saffron

Ingredients

Preparation

Ingredients

Preparation

bull skewers

Ingredients

Preparation

Ingredients

Preparation

Ingredients

A pinch of salt

Icing sugar

Almond paste

2 egg yolks beaten

12 tsp cinnamon

Preparation

Making the pastry

75 (3) wide

Ingredients

Preparation

Ingredients

bull 6 tbsp almonds

Preparation

saffron

Ingredients

Preparation

Ingredients

Preparation

bull skewers

Ingredients

Preparation

Ingredients

Preparation

Making the pastry

75 (3) wide

Ingredients

Preparation

Ingredients

bull 6 tbsp almonds

Preparation

saffron

Ingredients

Preparation

Ingredients

Preparation

bull skewers

Ingredients

Preparation

Ingredients

Preparation

Ingredients

Preparation

Ingredients

bull 6 tbsp almonds

Preparation

saffron

Ingredients

Preparation

Ingredients

Preparation

bull skewers

Ingredients

Preparation

Ingredients

Preparation

Ingredients

bull 6 tbsp almonds

Preparation

saffron

Ingredients

Preparation

Ingredients

Preparation

bull skewers

Ingredients

Preparation

Ingredients

Preparation

Ingredients

Preparation

Ingredients

Preparation

bull skewers

Ingredients

Preparation

Ingredients

Preparation

Ingredients

Preparation

bull skewers

Ingredients

Preparation

Ingredients

Preparation

bull skewers

Ingredients

Preparation

Ingredients

Preparation

Ingredients

Preparation

Documents

Moroccan recipes