Moroccan cuisine?

Question

I am doing a research paper on The Moroccan Curture, and I have to have a project to accompany it so I am building a model of the King Hassan the 2nd Mosque in Casablanca and making a traditional dish for my class to sample does anybody have any EASY recipes or ideas on the mosque???

Answer 1

Moroccan Couscous

1 cup orange juice or other juice
1 cup instant couscous
1/4 cup pitted dates, finely chopped
1/4 cup raisins
1/4 cup slivered almonds
1 teaspoon cinnamon

Bring juice and 1 cup water to a boil in a small pot.
Remove from heat.
Stir in couscous and allow to sit covered for 5 minutes.
Meanwhile, in a separate pan, saute dates, raisins, almonds and cinnamon in 1/2 cup water for 2 minutes.
Add cooked couscous.
Mix well and serve warm.


Moroccan Delight

1/2 lb carrots
2 cups orange juice
1/3 cup lemon juice
3/4 cup water
1/2 cup sugar (more or less to taste, or sweetener may be substituted

Blend until the carrots are shredded, don't pulverize them!
Serve VERY cold in a juice glass with a spoon.


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

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.


Hasa Al Hummus -- Moroccan Chickpea Soup

1 cup dried garbanzo beans, soaked overnight
8 cups water
1 tablespoon vegetable oil
2 cups onions, chopped
2 tomatoes, peeled and diced (optional)
8 garlic cloves, minced
1 small hot pepper, chopped finely
1/2 cup fresh coriander, leaf chopped finely
1/2 cup fresh flat leaf parsley, chopped finely
2 teaspoons salt
1 teaspoon fresh black pepper
1 lemon, juiced
1 teaspoon sweet paprika
1 teaspoon ground turmeric

In a soup pot combine the chickpeas and water and bring to a rolling boil. Cover, reduce heat to medium and cook 1 hour.
While the beans are cooking, heat the oil in a skillet and saute the onions, garlic, and hot pepper (we use a small straight pickled hot pepper from a jar) until they barely take on color; very slightly browned.
Add the mixture and the remainder of the ingredients to the soup pot and simmer 1 hour or until the chickpeas are soft. You don't want a "bite" to the chickpeas but firm and creamy.
NB: The preperation time does not include soaking the chickpeas.

Answer 2

Easy Easy Easy!! Chop it up and throw it in a pot!!!

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
salt and pepper to taste

In a large pot, heat oil and sauté onion and garlic. Add chicken, tomatoes, red pepper, parsley, paprika, 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).

Using the bread as the only untensil, everyone eats out of their section of the plate (using the right hand only). Wow, a culture where playing in your food is the norm!

Good luck!!

Answer 3

It is not just spanish food lol My husband is Moroccan and his mother taught me some wonderful cookies, couscous, tajins,salads. Go to a book store and get a book or go online to Moroccan or Afriacn reciepes

Answer 4

From start to finish, I have three
recipes for ya:

1.) MOROCCAN CHICKEN

1/2 c. dried currants or raisins
1/4 c. dry sherry
3 tbsp. butter
2 tbsp. chopped onion
1 1/2 tsp. curry powder
3 tbsp. flour
1 c. milk
1 med. apple (peeled and diced)
6 boneless chicken breasts (patted dry)
1/4 c. toasted slivered almonds

Place currants in a bowl. Add sherry and cook for 2 hours. Preheat oven to 350 degrees. Lightly butter 8 inch square pan. Melt 3 tablespoons butter over low heat in skillet. Add onion and cook until translucent, stir occasionally (about 4 minutes). Add flour and curry, stir 3 minutes.

Gradually whisk in milk. Bring to a boil, stirring constantly. Mix in sherry and currants and apple. Add salt. Arrange chicken in 8 inch pan. Cover with sauce. Top with almonds. Bake about 30 minutes until chicken is done.

2.) MOROCCAN CARROTS

1 lb. carrots
1 1/2 tbsp. butter
1/4 c. slivered almonds
1 tbsp. sugar
1/8 tsp. ground coriander
1/8 tsp. cinnamon
1/4 tsp. cumin
Pinch of cayenne pepper

Slice carrots and cook in boiling water until tender, about 20 minutes. Drain. Melt butter in hot pot, add almonds and cook over medium low heat, stirring until light gold, about 3 minutes. Add carrots, sugar, coriander, cinnamon, cayenne (and 1 teaspoon salt if desired). Cook, stirring, over low heat until most of liquid has evaporated and carrots are shiny and glazed (3 to 5 minutes). 4 servings. Per serving: 149 calories.

3.)MOROCCAN MOIST CAKE

5 eggs
1 6 oz. container of vanilla yogurt
1 1/2 yogurt container of sugar
1 yogurt container of oil
2 1/2 tsp. of baking powder
3 yogurt containers of flour

There are no measuring cups used in this recipe. You will always use your empty yogurt container for the measures.

Put your yogurt into your bowl, then wash and dry it. Next add your flour and sugar. Next comes your oil, baking powder, and eggs.

Bake at 350* until a knife comes clean from the center.

Use lemon peel groung up or orange peel ground up for a little tangy flavor or you can just leave it plain. It is good either way.

You can also add melted chocolate to the top as an icing. But let the cake cool before doing so.

NOTE: I use Alsa brand baking powder, it is already packaged in 2 1/2 tsp packets. Look in the international aisle of your grocery store or just measure it out from your can.

Answer 5

A chicken tagine will be easy to make... you can get the tagine dish from here the site below aslo

Answer 6

Number two has it together, I have a dessert and a bread, but didn't have enough time to ........locate in a hurry !!

Answer 7

Moroccan Peaches
8 servings 2¼ hours 10 min prep

8 large peaches, ripe
3 tablespoons superfine sugar
8 teaspoons rose water
fresh mint leaves, to decorate

Peel the peaches (dip them in boiling water for a few seconds if the skin is reluctant to come away easily); cut each one in half round the circumference, then twist the halves apart and remove the stones.
Slice the peaches into a serving bowl, sprinkle with sugar and rosewater then cover the bowl with cling film and refrigerate for 2 hours to let the flavours develop.
Serve decorated with mint leaves.

Moroccan Pilaf
4-6 servings 1¼ hours 15 min prep

2 tablespoons olive oil
1/3 cup whole almonds, blanched
1 small onion, chopped
1 carrot, peeled, cut into 1/4-inch pieces
1/2 teaspoon ground cinnamon
1 cup long grain brown rice (or white)
3 cups chicken broth (or stock)
1/3 cup dried currants (or raisins)
1 minced orange, zest of
1/4 teaspoon cayenne pepper
2 tablespoons snipped fresh chives
salt
pepper

Preheat oven to 375*F. Lightly oil a shallow 1 1/2 quart ovenproof casserole.
Heat the oil in a large skillet, and saute the almonds over medium heat until they are browned and fragrant, 3 minutes. Stir in the onion, carrot, and cinnamon. Cook 3 more minutes.
Add the rice and cook, stirring, until translucent, about 1 minute.
Stir in the broth, currants, orange zest, cayenne pepper, and salt and pepper to taste. Bring to a boil; remove from the heat.
Transfer the mixture to the prepared casserole and bake, uncovered, until the liquid has been absorbed and the rice is tender, about 45 minutes. Sprinkle with chives, and serve. Enjoy!

Moroccan Fish
4-6 servings 1¼ hours 20 min prep

3 tablespoons olive oil
2 tablespoons flat-leaf Italian parsley, chopped
1 onion, chopped
onions, chopped
6 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons lemon juice
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon kosher salt
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 1/2 cups water
1-2 lb firm white fish fillets (Grouper, Orange Roughy, Cod, or Monkfish)

Heat the oil in a saute pan and add the onion, parsley and garlic. Saute until soft.
Add everything EXCEPT the fish, mix well and heat through.
Put the fish in a shallow baking dish (8x10 works). Pour the sauce over the fish.
Bake at 350 degrees F for (30-45) minutes.
Note: If you add a cup of chicken broth to the sauce, mix in 1/2 cup UNCOOKED rick and mix will into the sauce and the rice can cook along with the fish. Very nice.

Moroccan Greens
6 servings 30 min 10 min prep

1 tablespoon olive oil
1 small onion, finely chopped
4 garlic cloves, crushed
1 tablespoon fresh ginger, grated
2 teaspoons paprika
2 teaspoons ground coriander
1 teaspoon turmeric
1/4 teaspoon cayenne
1-2 tablespoon ground cumin
1 large sweet potato, cut into chunks
4 1/2 cups vegetable stock
2 (400 g) cans chickpeas, drained and rinsed
baby spinach leaves
8 sugar snap peas, topped and tailed
8 green beans, sliced
1/4 cup Chinese cabbage, shredded (wonga bok)
2 cups couscous
1 tablespoon raisins

Heat the oil in a large non-stick pan and gently sauté the onion, garlic and ginger.
Add the spices and briefly toss the contents of the pan to toast the spices.
Then add the sweet potato, 2 cups of vegetable stock and the chickpeas. Mix well, cover and cook for about 10 minutes.
When the sweet potato is tender, add the spinach, snap peas, beans and wonga bok. Mix well, cover and briefly cook until the green vegetables are just beginning to wilt.
While the vegetables are cooking, bring 21/2 cups of vegetable stock to the boil.
Then place the couscous and raisins in a bowl and pour the boiling stock over them. Stir and set aside for 5 minutes, fluffing up now and again with a spoon as you add the boiling water.
To serve, mound the couscous on individual plates and top with the vegetables and the cooking juices.

Grilled Moroccan Chicken
4 servings 42 min 35 min prep

1/2 cup extra virgin olive oil (the best quality you can get)
1/4 cup chopped scallions (, white part only)
1/4 cup chopped parsley
1/4 cup chopped fresh cilantro
1 tablespoon minced garlic
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
4 boneless skinless chicken breasts

Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor.
Process until smooth.
Rub the mixture on both sides of the chicken breasts and let stand 30 minutes.
Preheat the grill to medium hot.
Grill chicken breasts 5-7 minutes on each side, or until done.

Sfinj -- Moroccan Doughnuts
30 doughnuts 4½ hours 4 hours prep

35 1/3 ounces sieved flour
1 teaspoons salt
1 1/16 ounces baker's yeast

Dissolve yeast in a glass of lukewarm water.
Mix all the ingredients with a glass of lukewarm water and knead thoroughly to give a light, soft, elastic dough.
Add a little more water if necessary.
Cover with a clean cloth and leave to rise for 3 or 4 hours.
Take a little ball of dough in oiled hands.
Make a hole in the center and pull it out to form a little crown.
Drop the rings one by one into hot oil.
Serve these fritters hot and well risen, dusted with sugar or honey.
They are best when eaten immediately.

Moroccan Vegetable Stew
4-6 servings 1 hour 25 min prep

2 tablespoons olive oil
1 onion, chopped
2 cloves of crushed garlic
1 large carrot, diced
1 large red pepper, chopped
2 stalks celery, chopped
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground cayenne pepper, to taste
1/2 teaspoon ground turmeric
1-1 1/2 cup vegetable stock
1 cup chopped tomatoes, canned or fresh
2 cups cooked chickpeas
1 medium chopped zucchini
1/2 cup stoned black olives
lemon juice, approx 1 tablespoon
salt
1 ounce sliced almonds (optional)

In a good size Dutch oven fry the onion, garlic, carrot, pepper and celery in the olive oil for 1 to 2 minutes.
Add all the dry spices and stir-fry this for 1 minute more.
To this add the stock and the tomatoes, simmer for 10-15 minutes.
Then add the chickpeas, zucchini and the olives, bring to a simmer, cover and cook until the zucchini is cooked, probably another 10-15 minutes Add lemon juice, taste, stir in the almonds and serve.

Answer 8

This is the best site for your answers: http://www.deliciousglobe.com/InternationalRecipes/africa/Morocco.htm

Answer 9

#########bake a cake in that shape######
try BIRYANI