Has anyone tried Moroccan food?

Question

If so what are some good suggestions to eat?

Answer 1

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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HONEY PASTRIES
Purchase small honey pastries in any Middle Eastern food shop. Ask for Baklava. In Morocco it is called Kab El Ghzal.

Allow one or two pastries per guest.

Place them on a platter lined with a paper doily.

Serve them on dessert plates with forks.


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MELON A LA MOROCAINE
Use any melon in season or watermelon but be certain that it is very ripe.

Cut the melon into 1/2-inch slices and remove the rind.

Cut again into 3 inch pieces and arrange them attractively on a platter.

Garnish the platter with sprigs of fresh mint or parsley.

Spear the melon pieces with colored toothpicks.

Pass the platter to your guests. No dishes are used with this course.


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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.

Answer 2

I had Moroccan food at Epcot in Disney, it was fabulous. I loved it. Definitely get cous cous with chicken or beef. Tastey goodness

Answer 3

The best Moroccan dish I ever had was called "bastellah". It is like a meat and chicken pie with aromatic spices.

Answer 4

I have. The cous cous with lamb stew that I as soon as had used to be quality. I looked at your internet site. It's very exciting, and I like how the recipes have photos accompanying them to exhibit us the right way to deliver out the stairs.

Answer 5

i've had food cooked by Moroccans friends... rice & chicken or cous cous and chicken... yummy!

Answer 6

Delicious. it can be spicy try cous cous its unique and very yummi

Answer 7

couscous, tajine... morocan food is really good
and fdrink mint tea with your food, that's so good too

Answer 8

all sounds delicious...yummy - i am going to Morocco. Where is it anyway? lol

Answer 9

yes, it's great. try cous cous and take it from there.

Answer 10

no i havent tried it yet...but it sounds good.