What asre come recipies for a moroccan apitizer?

Question

i am bringing food for my clas..yyyyyyaaaaayyyy!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Answer 1

Moroccan Style Chicken Phyllo Rolls

8-10 servings 2 hours 30 min prep
Change to: servings US Metric
1 small onion, finely chopped
1 tablespoon olive oil
1 teaspoon salt
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1/4 teaspoon ground coriander
1 1/4 lbs chicken thighs, with skin and bones
3/4 cup chicken broth
1/2 cup water
1 (3 inch) cinnamon sticks
1/4 cup sliced almonds, toasted and coarsely chopped
2 large eggs, lightly beaten
1/2 cup butter, melted
8 phyllo pastry sheets, thawed if frozen
1 teaspoon ground cinnamon
2 teaspoons brown mustard seeds

Cook onion in oil along with salt, cumin, ginger, turmeric, pepper, and coriander in 3-quart heavy saucepan over moderate heat, stirring until softened, about 5 minute.
Add chicken, broth, water, and cinnamon stick and simmer, covered, turning chicken over once, until meat is very tender, about 45 min total.
Transfer chicken with tongs to a bowl, reserving liquid.
When chicken is cool enough to handle, shred; discarding skin and bones and transfer to a large bowl.
Tranfer the cooking liquid to a 2 cup glass measuring cup (do not clean the saucepan) and let stand 1 min, then skim off fat and discard cinnamon stick.
Return liquid to saucepan and simmer over medium high heat, uncovered, until reduced to about 1/4 cup (liquid will look like a glaze in bottom of pan), about 8 minute.
Stir in the shredded chicken along with the chopped toasted almonds.
Reserve 2 Tbs beaten egg in a cup for egg wash; lightly season the remaining egg with salt and pepper, then cook in 1/2 Tbs butter in a nonstick skillet over medium high heat, stirring until just set but still slightly soft.
Stir the scrambled egg into the filling.
Put oven racks in upper and lower thirds of oven and preheat oven to 450ºF.
Put 1 phyllo sheet on a work surface, keeping remaining phyllo covered with a damp kitchen towel.
Brush the 1 sheet GENEROUSLY with melted butter.
Evenly sift 1/4 tsp cinnamon over the butter phyllo using a fine mesh sieve, then top with another phyllo sheet and GENEROUSLY brush with butter.
Cut the phyllo sheets in half, then arrange one half in front of you to work with.
Spread 1/4 cup chicken filling in a narrow strip along the edge nearest you, then roll up filling tightly in phyllo.
Before completing the roll, brush the remaining edge with butter to seal. No need to fold or seal the ends, just leave them open.
Transfer roll, seam side down, to a cutting board set inside a baking pan (to help contain mustard seeds when sprinkled).
Make another roll with remaining half of phyllo sheets.
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 for 12 min, switching position of baking sheets after 6 min until phyllo is golden brown.
Transfer rolls to a rack to cool slightly.


Moroccan Spiced Olives

1 ts Cumin seeds
1 ts Fennel seeds
1 ts Coriander seeds
1/4 ts Cardamom, ground
1 pn Crushed red pepper flakes
1 pn Nutmeg, ground
1 pn Cinnamon
1 tb olive oil
1 1/2 c Green olives, brought to
-- room temperature
1 tb Lemon juice
1 tb Orange juice
3 ea garlic cloves, minced

Heat first 8 ingredients in a small skillet over medium heat until
fragrant, about 2 minutes. Remove from heat & add olives & toss to
coat.
Stir in remaining ingredients. Refrigerate in an airtight container
for at least 4 hours or up to 3 weeks. The longer the marinate, the
better they taste. Drain & serve at room temperature.



Moroccan Meatballs

2 teaspoons olive oil
1/2 small Onion, chopped
1 clove garlic, smashed
1 lb ground Lamb
1/2 cup cooked couscous
1 egg, beaten
2 tablespoons chopped fresh parsley
1/2 teaspoon turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger



[edit]
Directions



Preheat oven to 350f degrees.
In a small nonstick frypan, heat oil over medium heat.
Saute Onion and garlic for 3 minutes or until browned.
In a medium bowl, combine ground Lamb, couscous, egg, parsley, tumeric, cinnamon and ginger.
Add sauteed Onion and garlic.
Mix well, form into 1 and 1/2 inch meatballs.
Place on a prepared baking sheet.
Bake in preheated oven for 30 minutes, turning after 15 minutes, until browned on all sides and no longer pink.



Moroccan Ginger Dip

400g black beans (drained)
3 large tomatoes (diced)
1 vidalia onions (diced)
400g green chilies
1/4 cup fresh shredded ginger
1/2 cup olive oil
1/2 cup balsamic vinegar
1/4 cup finely chopped garlic
1/2 cup finely chopped cilantro
1 medium cucumber (peeled,chopped, and pureed)
1/2 cup sweet corn
salt and pepper



[edit]
Directions
Prepare the ingredients as stated above and then mix them together in a bowl.

Chill before serving.

That's it!

If you want a smoother dip, put it in the blender for a minute or so.

Answer 2

Moroccan Glazed Carrots
From Cookbookwiki
Table of contents [showhide]
1 Description

1.1 Ingredients
1.2 Directions
1.3 Other Links


2 See also

[edit]
Description
This is a popular and simple Moroccan appetizer that is easy to make for anyone! It can be served as a hot side dish or a cold appetizer.

[edit]
Ingredients
2lb carrots, peeled
1 teaspoon salt
4 tablespoons olive oil
2 tablespoons Sugar
2 tablespoons lemon juice
2 tablespoons cilantro, chopped
1 teaspoon hot red pepper, to taste
1 teaspoon sweet red pepper, to taste



[edit]
Directions
Slice the carrots into long strips.

Cook the strips in boiling water with the salt until just tender.

Drain the carrots and mix with the remaining ingredients in a bowl.

This recipe serves 4.

Answer 3

A veggie is a plant or part of a herb used as food

Answer 4

Both are good for you, each fruit/vegetable has different vitamins. Therefore as more variety, as better. Vegetables have generally less sugar than fruits.