Moroccan Cuisine- Does anyone have any favorite Moroccan dishes to share?

Question

We're having a Moroccan Feast and need some help in designing the menu.

Answer 1

Morocco Cuisine....

1) Chicken Dish
a) Moroccan Chicken
b) Steamed Chicken with Parsley Stuffing
c) Chicken and Olives
d) Chicken with Preserved Lemon and Olives (Djej Makalli)
e) Tagine of Chicken with Prunes

2) Lamb Dish
a) Tagine of Lamb with Quinces
b) Barbecued Lamb with Chermoula
c) Roast Lamb with Spices
d) Moroccan Roasted Lamb
e) Tagine Lahm Bil Beleh

3) Vegtable Dish
a) Seksu Bil Lahm
b) Vegetable Couscous
c) Tagine of Mixed Vegetables

Other Dish
a) Almond Milk
b) Lentil Soup
c) Shalada Bortokal Bil Jazar ( Orange Salad with Carrot)
d) Pumpkin Soup with Harissa]
e) Pineapple and Banana Couscous Pudding
f) Warm Lentil and Rice Salad
g) Cucumber Salad with Mint

Those who want the the above dishes recipe... Feel free to contact me...

Answer 2

You definitely need to make B'stilla
and a Couscous dish with lamb and dates

Here's a recipe for you:
Moroccan Chicken with Apricot Couscous Moroccan Spice Mix:
1 cinnamon stick, chopped in pieces
8 whole cloves
1 teaspoon cayenne
2 teaspoons cumin seed
1 teaspoon fennel seed
1 teaspoon coriander seed
1 tablespoon sweet paprika
11/2 teaspoons kosher salt
1 teaspoon brown sugar

Chicken:
1 (31/2 pound) whole free range chicken
Kosher salt and freshly ground black pepper
1 lemon, halved
1/4 bunch fresh cilantro
1 head garlic
3 tablespoons extra-virgin olive oil

Apricot Couscous:
1 cup couscous
11/2 cups warm water
10 dried apricots
1/4 cup whole almonds, toasted
2 green onions, green parts only
2 handfuls fresh mint leaves
2 handfuls fresh cilantro leaves
1/2 lemon, juiced
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Answer 3

Try searching the internet for Moroccan recipes.

Answer 4

Try tagine. It is wonderful because you can make and serve the dish in the tagine. Its succulent and your guests can grab a piece of meat with bread and take as much or as little as the want. And the tagine is very impressive on the table.

Answer 5

Here is the link to Moroccan Gateway. Tons of recipes and tips!
http://www.al-bab.com/maroc/food/food.htm

Answer 6

thanks for the two points!
heres my favorite recipe
Try tagine. It is wonderful because you can make and serve the dish in the tagine. Its succulent and your guests can grab a piece of meat with bread and take as much or as little as the want. And the tagine is very impressive on the table.

Source(s):

Recipe: Lamb Tagine With Cinnamon Saffron And Dried Fruit

Similar Categories: Lamb, Tagine, Cinnamon, Saffron, Dried, Fruit

1/4 cup diced seeded Anaheim chili
1 teaspoon cumin seeds, toasted
1 teaspoon coriander seeds, toasted
1 teaspoon grated, peeled ginger root
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon fresh-ground black pepper
2 garlic cloves, minced
1 1/2-pound boneless leg of lamb, trimmed and cubed
3 cups chopped onions
1/2 cup tomato puree
2 1/2 cups water
2 3/4 cups (1-inch-thick strips) green bell pepper
2 cups cubed and peeled butternut squash
1 cup cubed and peeled carrots
1/4 teaspoon saffron threads
1 (3-inch) cinnamon stick
2/3 cup dried apricots, cut into 1/4-inch strips
4 1/2 cups cooked couscous
1/4 cup minced cilantro

Preheat oven to 325 degrees. Combine Anaheim chili, cumin, coriander,
ginger, salt, paprika, pepper and garlic.

Heat a large nonstick skillet coated with no-stick cooking spray over
medium-high heat. Add lamb; cook 8 minutes on all sides or until browned.
Remove lamb from pan. Add onions to pan; cook 5 minutes or until tender,
stirring frequently. Stir in half of chili mixture and tomato puree; cook 3
minutes, stirring occasionally. Stir in lamb and water; bring to a boil.
Reduce heat; simmer 5 minutes.

Wrap handle of skillet with foil, and bake, covered, 1 hour. Stir in bell
peppers, squash, carrots, saffron and cinnamon. Cover again and bake an
additional 15 minutes. Stir in remaining chili mixture and apricots. Cover
and bake an additional 15 minutes. Remove cinnamon stick; serve tagine over
couscous. Sprinkle with cilantro. Makes 6 servings (serving size about 1 cup
tagine and 3/4 cup couscous).
To toast spices: Heat a dry skillet over medium heat. Add spices and cook
until golden and fragrant.

Answer 7

try this

Answer 8

KEBAB KOUTBANE

Appetizer Kebabs in a Moorish Marinade

Yield: 8 6-inch kebabs

This typically Moroccan dish is an excellent hors d'oeuvre to serve at any time. It is amazing how the small cubes of suet improve the flavor of the kebab after some of the fat has burned off. The use of suet is particularly effective when cooking kebabs over a charcoal fire and may be successfully substituted in recipes calling for bacon.

Cut 1 Ib. FILLET OF BEEF OR STEAK into 3/4-inch cubes (approximately 32 cubes).

Cut 1/2 Ib. BEEF SUET into 1/2-inch cubes.

In an 8 x 10-inch shallow baking dish, prepare the Moorish Marinade:

Combine: 1/4 cup ONION, finely chopped and

2 Tbs. PARSLEY, finely chopped.
Blend: 1/2 cup OLIVE or SALAD OIL

1 tsp. SALT
1/4 tsp. PEPPER
1/4 tsp. GARLIC POWDER
1 tsp. GROUND CORIANDER (optional)
1/2 tsp. GROUND CUMIN (optional).
Blend the beef and suet cubes with the marinade and allow the mixture to marinate for several hours.

Thread four pieces of beef alternately with three pieces of suet (start and end with beef) on a 6-inch metal or bamboo skewer.

Grill or Broil using a hot fire, basting occasionally with the marinade.

Arrange 1 KEBAB KOUTBANE on a small plate.

Garnish with TOMATO SLICES and PARSLEY SPRIGS at the side of the plate.
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COUSCOUS MARRAKESH

Yield: 8 portions

A couscousiere is a large double boiler with holes in the bottom of the upper pot allowing its contents to steam. A couscousiere may be improvised by lining a metal colander with cheese cloth and placing the colander in a 6- or 8-quart pot so that the handles rest on the rim. A piece of heavy- duty foil can serve as a lid.

Moisten: 1 Ib. COUSCOUS in a 3 quart bowl with

1 cup COLD WATER to which
1 Tbs. SALT has been added.
Stir up with a fork and allow to stand 10 minutes to swell.

Spread the Couscous out in a colander lined with cheese cloth (or in the top of a couscousiere).

Place the colander over a pan which fits it and is half filled with water.

Cover with aluminum foil and allow to steam for 10 minutes.

In a 6-quart kettle (or bottom of couscousiere):

Saute: 1 cup ONIONS coarsely chopped with

1 tsp. CORIANDER (powdered)
1 Tbs. SALT
1 tsp. CRUSHED RED PEPPER
1/2 tsp. SAFFRON
1 tsp. POWDERED CUMIN SEED in
1/4 cup PEANUT OIL until soft but not brown.
Add: 2 1/2 Ibs. BONELESS LAMB cut in 2 inch chunks and

2 quarts WATER.
Fit the colander (or top of couscousiere) with the Couscous over the meat, cover it with foil, and allow mixture to simmer gently for 30 minutes.

Add 1 3-lb. CHICKEN cut into 8 pieces to the stew and continue cooking for 30 minutes longer.

Stir the Couscous from time to time to make sure the grains are separated.

Add to Stew: 1 Ib. CARROTS, scraped and cut in 1-inch chunks

2 GREEN PEPPERS, cut in 1/2-inch strips
1 Ib. FRESH TOMATOES, cut in 1-inch wedges
1 Ib. YELLOW SQUASH, peeled and cut in 2-inch slices
12 oz. FROZEN STRING BEANS (regular cut) or PEAS
1 # 2 1/2 can CHICK PEAS, drained
1/2 Ib. BLACK RAISINS.
Correct the seasoning with salt and pepper.

Cook for about 15 minutes or until vegetables are soft but still slightly crisp.

Pour the Couscous into a large (15- to 18 inch) round serving platter.

Make a large hole in the center, pushing the Couscous to the edge of platter.

Arrange meat and vegetables attractively in center, pouring the sauce over all.

Garnish with PARSLEY SPRIGS.
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BATINJAAN ZALUD

Eggplant Salad

Yield: 8 small salads

This Eggplant Salad may also be served as an appetizer. It is an excellent accompaniment to a Couscous, as it is to any of the great entrees of Morocco. Be sure that the salad is very cold when served.

Peel 1 or 2 large EGGPLANTS (approx. 2 Ibs.).

Cut into 1-inch slices.

In a 10-inch skillet:

Fry in 1/2 cup OLIVE or SALAD OIL until soft.

Mash the eggplant.

Add: 1/4 cup ONION finely chopped

3 cloves GARLIC finely chopped (or 1 tsp. garlic powder)
4 Tbs. LEMON JUICE
1 tsp. SALT
1/4 tsp. GROUND PEPPER
1 Tbs. SUGAR, and blend thoroughly.
Chill in refrigerator.

Heap 1/2 cup EGGPLANT MIXTURE on a 6- to 7-inch plate.

Mash it down to form a circle within 1 inch of edge of plate.

Dribble with 1/2 tsp. OLIVE OIL (if mixture appears dry).

Place:

1 slice TOMATO in center of circle and
1 BLACK OLIVE in center of tomato.
Garnish with PARSLEY SPRIGS.

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MINT TEA

Yield: 8 servings

Into a 6 cup glass or china teapot:

Pour boiling water, rinse and throw the water away.

Put in: 3 heaping Tbs. OOLONG TEA (do not use teabags)

2 heaping Tbs. DRIED MINT LEAVES
1/2 cup SUGAR.
Fill the teapot to the brim with BOILING WATER.

Allow to steep covered for 5 minutes.

Stir up the infusion and taste the liquid to see if it is sweet enough.

Strain into juice glasses (5 to 6 oz.).

Note: Prepare second infusion while the guests are enjoying the first. Add 1 tsp. tea, 1 tsp. mint and 2 Tbs. sugar to the pot. Add boiling water to allow to steep for 5 minutes. Stir again. Taste for sweetness. Strain to serve.

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MOROCCAN COCONUT CAKES

Yield: 1 1/2 Ibs. coconut fudge

You may want to make Moroccan Coconut Cakes, a delicious sweetmeat much like coconut fudge. They are easy to make and ideal to serve later in the evening after the Moroccan dinner.

In a 2-quart saucepan:

Combine: 2 cups GRATED COCONUT (moist, canned or fresh)

3/4 cup EVAPORATED MILK
2 cups SUGAR
Simmer gently to 238' or until a soft ball is formed in cold water.

Add: 1 oz. BUTTER and

2 Tbs. LEMON RIND.
Cool to room temperature in the pan.

Beat as you would fudge until thick and glossy.

Pour into a square (8 x 8-inch) pan lined with wax paper.

Chill and cut into 1-inch squares.

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PEASANT PANCAKES

Yield: 8 servings

Here's another outstanding sweet of Morocco which you might want to serve instead of the honey pastries.

In a 1-pint bowl:

Cut 4 BANANAS (peeled) in 1/2 inch slices.

Add 1/2 cup APRICOT LIQUEUR and marinate for 1/2 hour.

In a 1-quart bowl:

Place 1 cup PANCAKE MIX following package directions to make a thick pancake batter using the above liqueur drained from the bananas as part of the liquid.

Add bananas to the batter and stir thoroughly.

In a 9-inch skillet:

Heat 1/4 inch COOKING OIL.

Drop the mixture by tablespoonfuls (2 or 3 pieces of banana in each spoon) into the hot fat until golden brown on both sides.

In a 1-pint bowl:

Combine: 1/2 cup SOFT BREAD CRUMBS made by grating fresh bread

3 Tbs. MELTED BUTTER
4 Tbs. SUGAR
1 tsp. GROUND GINGER.
Place 3 or 4 PEASANT PANCAKES on dessert plates.

Sprinkle 1 to 2 Tbs. CRUMB MIXTURE over the pancakes.

Note: Crystallized ginger may be used instead of ground ginger, in which case use 2 Tbs. sugar and 2 Tbs. crystallized ginger, minced finely.
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Orange-Nut Couscous Recipe


Ingredients:
1 tb Oil
1 c Coarsely chopped almonds
1 Onion, chopped
1/2 Green pepper, chopped
2 c Orange juice
2 Cinnamon sticks
5 Cloves, whole
1/4 ts Turmeric
1/4 ts Ground red pepper
1/4 ts Salt
1/4 ts Pepper
2 c Couscous
1/4 c Raisins
1/2 c Green onions,chopped

Directions:
1.Heat oil in a large skillet and cook almonds until lightly toasted. Add onions and green pepper; cook until soft.

2.Add orange juice, cinnamon sticks, cloves, and spices and bring to a boil. Quickly stir in couscous and raisins, then cover and turn off heat. Let stand 5 minutes, or until liquid is absorbed completely.

3.Fluff with a fork before serving. Sprinkle each portion with the green onions.
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Beet Salad I and Ii Recipe


Ingredients:
1 lb Beets
1 tb Sugar
1 Lemon; juice of
1 tb Olive oil
1 lg Pinch of cinnamon
1 tb Chopped parsley
Salt; to taste



Directions:
1. Wash beets well, being careful not to break their skins. Cut off the tops, leaving a stalk of about 1 1/2". Boil in a 3 quart saucepan until tender, covered. Allow the water to cool, then slip off the skins, trim off the tops, and cut into bite-sized pieces.

2. Mix the remaining ingredients and pour over the beets. Let marinate for 1 hour before serving.

3. Beet Salad II: Prepare as described above, but add 1 tsp. orange flower water, 1/8 tsp. cumin, a pinch of paprika, and a little water to the sauce.

Yield: Approx. 2 cups.
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Moroccan Lemon Chicken With Olives Recipe


Ingredients:
1 Medium onion. peeled and
-quartered
2 Medium garlic cloves, peeled
-and minced
2 1/2 lb Chicken, skinned
2 tb Flour
1 tb Olive oil
2 1/2 c Water, divided
1/8 ts Saffron
1/2 ts Ground ginger
1/2 ts Ground cumin
1/2 ts Paprika
1/4 ts Salt
3 tb Lemon juice
Grated peel of 2 lemons
1/2 c Green olives, pitted and
-coarsley chopped
2 tb Minced cilantro
3/4 c Couscous
Fresh ground black pepper



Directions:
1.In a food processor, finely chop onion and garlic. Dredge chicken in flour. In a large skillet, heat oil over medium heat. Saute chicken and onion mixture until mixture has softened, about 10 minutes.

2.Stir in one cup water, saffron, ginger, cumin, paprika, salt and lemon peel. Bring to a boil, reduce heat and simmer, covered, 35 minutes. Remove chicken from sauce and allow to cool a few minutes. Debone chicken and cut meat into small pieces. Put meat back into sauce with the lemon juice, olives, cilantro and pepper. Simmer gently 5 minutes.

3. While the chicken is cooking, bring 1 1/2 cups of water to a boil in a medium saucepan. Add the couscous and bring back to a boil. Remove from heat and allow to sit for 5 minutes. Spoon chicken mixture over couscous and serve.

Yield: 4 servings
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Moroccan Preserved Lemon Quarters Recipe


Ingredients:
Eureka/Meyer lemons,rinsed
Kosher salt



Directions:
1.Quarter lemons lengthwise and put in a noncorrosive airtight container.

2.Freeze for 8 hours. Add 1 tablespoon salt per lemon (4 quarters).

3.Store airtight at room temperature for 6 days; shake occasionally. Use as suggested. To store, chill up to 6 months (color darkens). Each lemon makes 4 pieces.
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Moroccan Lentil Soup Recipe


Ingredients:
2 onions, chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger
6 cups water
1 cup red lentils
1 (15 ounce) can garbanzo beans, drained
1 (19 ounce) can cannellini beans
1 (14.5 ounce) can diced tomatoes
1/2 cup diced carrots
1/2 cup chopped celery
1 teaspoon garam masala
1 1/2 teaspoons ground cardamom
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1 tablespoon olive oil

Directions:

In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

Yield: 6 plus servings

Prep Time: 20 Minutes
Cook Time: 1 Hour 45 Minutes
Ready In: 2 Hours 5 Minutes
Servings: 6