Do you have any moroccan recipe to share?

Question

i am new at making moroccan foods...does anyone have some recipes that I may try?

Answer 1

MOROCCAN CARROT AND ORANGE SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Carrots, shredded
3 tb Olive oil
4 Oranges, peeled
1 Lemon, juice of
1 Onion, sliced
1/4 c Walnuts, chopped
1/2 c Currants
Pepper freshly ground
1/4 ts Red hot pepper flakes

1. Section the oranges (about 2 cups).
2. Cut the onions into 2-inch lengths (about 2 cups).
3. Soak the currants in water for 10 minutes and drain. 4. Put all the
ingredients in a bowl and toss. Refrigerate for 1/2 hour or more before
serving.



Title: MOROCCAN LEMON CHICKEN WITH OLIVES
Categories: Moroccan, Chicken
Yield: 4 servings

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

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.
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.
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.


Moroccan Spiced Salmon On Lentils (Hl)

Recipe By : TVFN: RECIPE FOR HEALTH SHOW #RHC218
Serving Size : 1 Preparation Time :0:00
Categories : Fish-fs Oven-fs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups french green lentils (3/4 pound)
--picked over and rinsed
salt and freshly ground pepper
1/4 cup coriander seeds
1/4 cup fennel seeds
2 tablespoons cumin seeds
1 teaspoon cardamom seeds
2 teaspoons whole cloves
1/4 cup olive oil -- plus 2 tablespoons
8 garlic cloves -- minced
2 large shallots -- minced
2 tablespoons harissa*
35 ounces italian plum tomatoes -- drained and chopped
--juices reserved
6 salmon (6-ounce) fillets -- with skin
1 tablespoon unsalted butter
--cut into 6 pieces

*Available at specialty food shops

In a medium saucepan, cover the lentils with 6 cups of water and bring to a
boil over high heat. Reduce the heat to low, cover and simmer, stirring
occasionally, until the lentils are tender, about 25 minutes. Season with
salt and pepper and set aside, covered.

In a medium skillet, combine the coriander, fennel, cumin and cardamom
seeds with the cloves. Toast the spices over moderate heat, stirring, until
fragrant -- about 3 minutes. Transfer to a plate to cool. Finely grind the
spices in a spice grinder or mortar.

In a medium nonreactive saucepan, warm 1/4 cup of the olive oil over
moderately low heat. Add the garlic and shallots and cook, stirring, until
translucent, about 5 minutes. Add the harissa and 1 tablespoon of the spice
mixture and cook, stirring, until fragrant -- about 3 minutes. Add the
tomatoes and their juices and increase the heat to moderate. Simmer the
sauce, stirring occasionally, until the flavors are well blended -- about 5
minutes. Season with salt and pepper. (MAKE AHEAD: The lentils and the
tomato sauce can be refrigerated for 3 days. Store the spice mixture in a
glass jar at room temperature.)

Preheat the oven to 400 degrees. Place 2 large ovenproof skillets over high
heat. Add 1 tablespoon of the oil to each skillet. Season the salmon
fillets with salt and pepper and coat them on both sides with the remaining
spice mixture. When the oil is very hot, add 3 salmon fillets to each pan,
skin side down. Put 1 piece of the butter next to each fillet and shake the
pans to incorporate the butter into the oil. Saute the salmon fillets for 3
minutes. Transfer the skillets to the oven without turning the fillets and
roast the salmon for about 6 minutes, or until the skin is very crisp and
the fish is just cooked through.

Meanwhile, reheat the lentils and the tomato sauce. Spoon the lentils into
the center of warmed dinner plates and set the salmon fillets on top, skin
side up. Spoon the tomato sauce around the lentils and serve at once.

Yield: 6 servings

Answer 2

Sephardic Moroccan candy Meat Balls a million a million/2 lbs floor purple meat a million small onion, grated 2 tablespoons parsley, chopped a million egg, gently overwhelmed a million/2 cup matzo meal or uncomplicated breadcrumbs a million/2 cup tomato juice salt pepper 4 tablespoons vegetable oil 6 onions, thinly sliced 4 cups water a million/2 cup raisins, soaked in heat water until plumped 12 prunes, soaked in water until softened a million cup almonds, blanched a million lb pumpkin, peeled and shrink into 2-inch products, can use butternut squash a million/3-3/4 cup brown sugar, based upon how candy you want it a million teaspoon floor cinnamon Preheat oven to 350 tiers F. place meat in a mixing bowl and upload onion, parsley, egg, and matzo meal. mixture and upload the tomato juice, salt and pepper. Knead until tender. upload a million tablespoon of the oil and knead back. shape into small balls. cook dinner the onion in the remainder oil until soft and brown. upload water and convey to a boil. upload salt to style. Drop in the meatballs, one after the other, into simmering liquid and simmer until enterprise. Pour the beef balls and broth right into a baking dish and upload drained raisins and prunes. upload almonds and pumpkin. Sprinkle with brown sugar and cinnamon and bake until golden brown and just about all of the liquid disappears. Serve with couscous.

Answer 3

SALAD OF SOFT POTATOES
Ingredients

500 g of sweet potatoes1/2 cup of oil1 crushed onion
1 pinch of salt
1/2 coffee 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, safran and ginger, pour the glass of water, add the sweet potaoes peeled and cut into pieces, cover the saucepan, cook for5 mn, add the cumin ,red pepper, parsley ,corriander, lemon juice, the peel of a preserved lemon and the olives,reduce the sauce to be smooth. Serve fresh.


Chicken with olives & lemon tajine
Yield: 4 Servings

Ingredients:

1/3 c Olive Oil
1 lg Onion; thinly sliced
1 Clove Garlic; minced
1 tb Parsley; chopped fine
1 tb Fresh Coriander leaves; -Cilantro chopped or more
1 ts Salt
1/2 ts Black Pepper;coarsely ground
1/8 ts Saffron; powdered
2 1/2 lb Chicken; broiler/fryer -cut into serving pieces
1/2 Lemon; cut into 4 wedges
1/3 c Green Olives Heat oil in a heat-proof casserole or Dutch oven. Stir in next 7 ingredients. Add chicken pieces and turn to coat with onion mixture. Arrange lemon wedges over top. Cover and simmer turning occasionally
1 1/2 to 2 hours

Instructions:

or until very tender. Remove chicken to warm serving platter arrange cooked lemon wedges on top and keep warm. Cook liquid stirring in casserole over high heat until reduced to a thick sauce. Add olives and heat through. Pour over chicken.

Answer 4

try www.allrecipes.com

An excellent dish I have tried is Lamb and Cous Cous

Answer 5

No, sorry, but I'm sure the food is excellent!