I recently went to a Moroccan restaurant loved it!! Anyone have Moroccan recipes?

Answer 1

CHORBA FASSIA OR FASSI CHORBA
Soup of Vegetables originally from Fes city

Ingredients for 6 people

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

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 saffron ;then add 2 liters of water, put the boiler on fire till boiling.

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

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


ZALOUK
EGG PLANT SALAD

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.


Kefta
(foliated minced meat)

Ingredients

* 500 g of minced calf meat
* 100 g of mutton grease
* 1 coffee spoonful of salt
* 1 coffee spoonful of cumin
* 1 spoonful to coffee 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 cinnamon
* 1 kg of pastille
* oil for frying
* chilly sugar and cinnamon in saucers

Preparation

Mix the minced meat and grease with parsley, coriander[cilantro], 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 cinnamon 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 extremity then fold up again or roll to form a triangle, rectangular or a cylinder, make sure to close the force meat.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 cinnamon.


Chermoula
Chermoula is the preparation of sauce for fish condiment in Moroccan recipes, either for fried fish or cooked fish in tagine with vegetables or stuffed and cooked fish in oven , it can be prepared in advance and be conserved in a bowel in the fridge.

Ingredients

* 1 big bouquet of coriander
* salt
* 4 cloves of garlic
* ½ glass of water
* 2 coffee spoonful of sweet red pepper
* ½ spoonful to coffee of hot red pepper
* 1 soup spoonful of cumin
* 2 soup spoonful of lemon juice
* 3 soup spoonful of olive oil

Preparation

Crush the coriander with salt and garlic , mix in a plate with sweet and hot red pepper, cumin, lemon juice; water and olive oil.

Cover fish with the pickle and leave it to impregnate for at least ½ hour , then fry the oil in hot oil or cook it in a tagine.


M'qalli


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 of meat and prunes

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 cinnamon
* 1 soup spoonful of granulated cinnamon
* 1 coffee spoonful of granulated ginger
* 1 pinch of crushed natural saffron
* 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 crushed onion and garlic, mix, leave it to impregnate, then add water, cover the container and cook for 20 min 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 shallow pan

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(fillet or steaks)
* 500 g of nodule grease
* 2 slightly 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
* saffron
* 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, saffron, lemon juice and oil, 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.


Beghrir or tulle pancake

Ingredients

* 375 g of fine semolina
* 125 g of flour
* 1 coffee spoonful of salt
* 1/ 2 liter of milk
* 1/ 2 liter of water
* 3 eggs
* 40 g of yeast (bakery)
* 4 soup spoonful of honey
* 1/ 4 liter of water
* 50 g of butter

Preparation:

Dilute the yeast in a tepid water slightly sugary. Sift the yeast and the flour in a big bowl together.

Make the milk and water tepid, salt, beat the eggs and insert them to the liquid. Pour the half of liquid in the semolina gradually while kneading. Beat vigorously to the hand the gotten dough in order to air it and eliminate the curds. after 10 min, insert the remainder of liquid then cover with a clean cloth and let to raise at least 1/ 2 h, sheltered from air.

Heat2 or 3 stoves slightly oiled, mix the dough with a soup ladle then pour the value of1/4 of soup ladle in every stove Spread out the dough with the back the soup ladle .cook to soft fire until some holes form to the surface and that all trace of raw dough disappears. Put the crepes on the clean cloth smooth face under until they cool.

Melt the butter and the honey with water in a pan and let the liquid boil for some minutes. Dispose the beghrir in a dish and water them of honey. We can also to caramelize some of them to the oven.

Bon Appetit

Answer 2

MOROCCAN CHICKEN WITH TOMATOES AND
POTATOES

1 pkg chicken (3 or 4 boneless breasts or a selection of bone-in breasts and/or thighs)
3-4 baking potatoes, peeled and cubed
1 can diced tomatoes (or 2-3 large fresh tomatoes, diced
3-5 carrots or parsnips, quartered
1 large onion, diced
1-2 cloves garlic, diced
1/2-1 red bell pepper, diced
1 cup peas (if desired)
1/4 cup olive oil
parsley (1/4 cup fresh or 2 tbs. dried)
1 1/2 tsp. paprika
a few pinches of saffron, if you've got it
salt and pepper to taste

In a large pot, heat oil and sauté onion and garlic. Add chicken, tomatoes, red pepper, parsley, paprika, saffron, and 1/2 cup water. Cover and cook about an hour (until chicken is thoroughly cooked and just beginning to shred when handled much), stirring occasionally.
Add water as necessary to keep mixture wet and saucy (maybe 2 cups total by the end of the process). Add potatoes, carrots/parsnips, and peas and cook for another 20-30 minutes, or until potatoes and carrots are completely cooked. Salt and pepper as you like.

Now, if you want to eat in authentic Moroccan style, dish onto a large plate and serve with lots of bread (something crusty like French works well).

Answer 3

Just punch "Moroccan recipes" up on Google or web search,you'll receive all you want

Answer 4

I started typing a recipe for Bastilla and then found a web site but it had excellent pictures that won't transfer here so here's the website:

http://www.fabulousfoods.com/recipes/appetizers/apfowl/bastilla/bastilla.html

If you can work with filo dough, this isn't hard at all.