i am looking for a moroccan recipe silou or slilou?

Answer 1

I think you mean zaalouk.

SALADE ZALOUK (SALAD OF EGG_ PLANT)

Ingredients

* 1 kg of egg plant
* 500 g of tomatoes
* 5 to 6 cloves of garlic
* 5 soup spoonful of olive oil
* 1 soup spoonful of lemon juice
* 1 soup spoonful of red pepper
* 1 soup spoonful of cumin
* salt
* a half soup spoonful of pepper
* black olives and preserved slice lemon

Preparation

Cook during 30 mn the non_peeled egg plant cut in big pieces into salty water, cleanse the tomatoes and cut them into pieces, cook them during 5 mn in a shallow pan with oil , red pepper, cumin, garlic, salt and lemon juice.When the egg plant is almost cooked drain and press it to extract its water, add it to tomatoes, crush the whole while stirring up on a little fire for 15 to 20mn,rectify condiment if necessary with lemon juice, leave it cool, serve in saucers.

HERE ARE A FEW MORE MORROCAN RECIPES YOU MIGHT LIKE MAKING :

HARIRA

The Harira is the national soup.

During 30 days of Ramadan, every house prepares this perfumed soup, imprenating the streets of its scent at the sundown

It is eaten along with dates, or honey sweeties(Chabakkia, briouats with almonds and honey).

There are many varieties of this soup, but the classical one is the following :

Ingredients for 12 people

It should be prepared in two times :

1_Bouillon(Bubbling)

2_Tédouira.

The bubbling(tka_tàa)is about1 & half hour of cooking.

* 250 g of beef or muton meat cut into little pieces
*
* 4 or 5 little fleshy bones
* 500 g of whole litthe onions.
* A half coffee spoonful of safran(half natural and half artificial)
* 1 coffee spoonful of pepper
* 1 butter walnut
* 250 g of lentil
* salt
* 1 & half litter of water for the bubbling.

Preparation

Cook the lentil in salted water, darin the juice of 1 citron .Put it apart. Cook the other ingredients in an under cover saucepan on a little fire, after boiling, remove the onions when they are cooked to keep them complete.

1 hour past, verify that meat is cooked then remove it fron fire, put the lentil and the onions in the same container.

2_Tédouira : 1 hour cooking

* 1 bouquet of coriander
* 1 bouquet of parsley
* 1 kg and a half of moulded tomatoes or 1 box of concentrated and mixed tomatoes in 1 litre and a half of water
* 2 litres and a half of water
* 1 ¾ filled cup tea of lemon juice
* 1 butterwalnut
* 200 g of flour
* salt

Preparation

Boil water with the moulded or concentrated tomatoes,add butter, then boil for quarter an hour, add the bubbling juice over the meat, lentil , onions,ect…in the saucepan.

Out of fire, pour the mixed flour in 1 litre of water, while shaking it fast to avoid having clots .Put it back on fire, then shake the mixture till boiling.

Add the parsley and corrainder cut to little pieces or crushed with mortar with the necessary quantity of salt for condiment.

Dilute with1 liter of water, and pour into the marmite, keep shaking(We can also crush them in a mixer full of water).Verify the condiment and remove it from fire when the soup is very hot.

The harira should be velvety ,not thick.



CHORBA FASSIA

Soup of Vegetables originally from Fes city

Ingredients for 6 people

* 250 g of calf meat
* 2 carots
* 2 turnips
* 2 potatoes
* 2 branches of celery
* 3good tomatoes
* 1 bouquet of parsley
* 1 onion
* half tea cup of vermecilli
* 1 soup spoonful of oil
* 1 coffee spoonful of pepper
* 1 pinch of safran

Preparation

Peel and cut the vegetables into little pieces(except for tomatoes), put them inside a boiler ,add the meat cut in little pieces plus the vegetables(except for tomatoes with parsley,crushed onion,oil salt, pepper and safran ;then add 2 ltres of water, put the boiler on fire till boiling.

Remove the tomatoes pedencule, wash them and plunge them for 1 mn into boiled water before peeling them, crush the pulp with a fork in a pan, put the tomatoes in the boiler and miw, cover the boiler and leave it cook on a medium fire for 60mn

10 minutes before serving, throw vermecilli in rain , cover the ¾ and leave it to cook.serve as soon as it is cooked.





Briouats with kefta(minced meat or foliated with minced meat)

Ingredients

* 500 g of minced calf meat
* 100 g of muton grease
* 1 coffee spoonful of salt
* 1 coffee spoonful of cumin
* 1 spoonful to coffe of red pepper
* 1 cup of minced parsley
* 1 cup of coriander
* 1 minced thin onion
* 100 g of butter
* 4 churned eggs
* 2 coffee spoonful of cinamon
* 1 kg of pastille
* oil for frying
* chilly sugar and cinamon in saucers

Preparation

Mix the minced meat and grease with parsley, corriander, red pepper, cumin,onion and salt.

Cook the whole in butter, while crushing with a spoon to separate the grease, allow to simmer till the liquid is completely evaporated.

Add cinamon 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, take1/2 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 extrimity 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 a 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 cinamon.



M'qalli chiken

Ingredients

* 2 chikens
* 3 onions cut into slides
* 3 crushed cloves of garlic
* 1 coffee spoonful of ginger
* A little bit of safran
* 1 soup spoonful of lemon juice
* salt
* 1 glass of water
* 2 preserved lemon cut into slides
* 10 preserved green olives

Preparation

Clean and drain the chiken, salt it, leave it for 2 hours, then clean and drain it again.

Cook it in a pressure cooker with onions, garlic, safran, ginger, lemon juice, salt and water, mix and cover, then cook on a middle fire, till the chiken is almost cooked, add lemon slides, olives and cook for 5 mn on a little fire.

Present the chiken in complete, watered with sauce and decorated with olives and preserved lemon slides.



Tagine

Ingredients for 12 people

* 1 and ½ kg of mutton meat(shoulder), cut into pieces
* 500 g of prunes, washed and swollen in water
* 100 g of blanched and fried almonds
* 2 middle onions
* 3 cloves of garlic
* 2 sticks of cinamon
* 1 soup spoonful of granulated cinamon
* 1 coffee spoonful of granulated ginger
* 1 pinch of crushed natural safran
* ½ cup of sesame seed
* 5 soup spoonful of granulated sugar
* 1 coffee spoonful of salt

Preparation

In a container, put the meat cut into pieces, add salt, oil, spices, 1 cruched onion and garlic, mix, leave it to impregnate, then add water, cover the container and cook for 20 mn on a middle fire.

Take 2 soup ladles of sauce from the container to a saucepan, use that sauce to cook the prunes, when almost cooked, add 3 soup spoonful s of sugar and 1 soup spoonful of cinamon, allow to simmer.

Add meat, the second crushed onion,sprinkle with 2 soup spoonful of sugar and finish cooking(15 mn), mix frequently.

Blanch fry and drain almonds, grill the sesame seed slightly in a dry shallowpan

Serve meat and prunes in a plate, water them with sauce and decorate with fried almonds and sesame.



Kebab

Ingredients:

* 1kg 500 of beef meat(filet or steaks)
* 500 g of nodule grease
* 2 slighty crushed onions
* 1 bouquet of slightly crushed parsley
* 1 soup spoonful of sweet red pepper
* 1 coffee spoonful of hot red pepper
* 1 coffee spoonful of cumin
* safran
* 1 soup spoonful of lemon juice
* 5 soup spoonful of olive oil
* salt

Preparation:

Clean , drain and dry the meat and grease cut into big pieces, mix with your hand in a big container while adding onion, parsley, sweet and hot red pepper, cumin, safran, lemon juice andoil, leave it marinate for 2 hours

String on kebab, intercalate pieces of meat with that of grease, make sure it's two kebabs for one person, grill on embers, serve as soon as they are cooked on a plate adorned with salad leaves and parsley add lemon with mint tea.

HARCHA Or Semolina Pancakes

Ingredients:

* 400 g of fine soaked semolina to water
* 1/ 2 coffee spoonful of salt
* 50 g of sugar
* 100 g of softened butter
* 3/ 4 of a glass of water

Preparation:

Mix the semolina, with salt and sugar then insert the butter. Well mix, knead and wet of some water until getting a dough a little soft.

Shape the pancakes of 1 cm of thickness and cook on soft fire in a dry stove for 5 to 10 mn of each side. Serve tepid.


BON APPETIT!!!

Answer 2

Moroccan Stew: subject: Medium Prep Time: 10 minutes cook dinner Time: fifty 5 minutes Yield: 4 servings 2 tablespoons olive oil, divided 2 acorn squash, halved and roasted 2 teaspoons cinnamon a million cup lentils, rinsed and wiped sparkling a million cup brown rice a million tablespoon coriander a million bay leaf 2 tablespoons curry powder Salt and pepper, to style 3 a million/2 cups vegetable inventory, divided a million onion, chopped a million/2 cup dried apricots, chopped clean flat-leaf parsley and mint, for garnish chop up the squash in 0.5 and get rid of the seeds and fibers. Brush the flesh with a million tablespoon of olive oil and sprinkle with cinnamon, salt and pepper. Roast on a cookie sheet in a 350 degree F oven for extra or less 25 minutes, till fork soft. Cool and set aside. integrate lentils and rice in a medium saucepan; upload coriander, bay leaf, curry powder, salt and pepper. Pour in 3 a million/4 cups of broth to cover by using a minimum of two inches. turn the warmth to medium and cook dinner 30 to 40 5 minutes, stirring usually. in case you could desire to function extra liquid to maintain the mixture moist gain this, a splash at a time. meanwhile, place a million tablespoon of olive oil in a small saucepan over medium warmth. upload onions and cook dinner, stirring till softened, approximately 5 minutes. Rehydrate the apricots with ultimate a million/4 cup vegetable inventory. Stir in the lentils and rice. cook dinner till heated by using, approximately 5 minutes. deliver the aspects mutually by using spooning the mixture into the roasted acorn squash. Season with salt and pepper. Garnish with parsley and mint.

Answer 3

Try this