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any ideas? I live in Rural South Carolina and don't have access to the big ethnic stores that say a city like Atlanta has - so what can I make with what I can buy at a regular supermarket and still have that Morrocan flavor?

2007-03-31 03:18:08 · 8 answers · asked by Anonymous in Food & Drink Ethnic Cuisine

8 answers

This is a delicious and easy recipe, perfect for all of the S. Carolina BBQ lovers: fire up your grill!

You shouldnt have any problems with finding the ingredients.

MOROCCAN TURKEY BURGERS:

You can also use ground chicken, beef, pork, lamb...

INGREDIENTS:

1/3 cup sour cream
1 Tbsp. chopped fresh mint leaves
1 Tbsp. honey
dash pepper
1/3 cup finely chopped celery
1 egg, beaten
1/4 cup dried bread crumbs
2 Tbsp. minced onion
1/2 tsp. salt
1/4 tsp. cumin
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1 lb. ground turkey (can use chicken, lamb, beef...)
4 hamburger buns
lettuce leaves

PREPARATION:

Prepare and heat grill. Combine sour cream, mint, and honey in small bowl and refrigerate. In large bowl, combine celery, bread crumbs, egg, onion, salt, cumin, ginger, and allspice and mix well. Add turkey and mix gently.

Form into 4 patties. Cook patties over medium coals for 15-18 minutes, turning once, until thoroughly cooked. Serve with sour cream mint sauce and lettuce on hamburger buns. Makes 4 yummy hamburgers!

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Recipes



KEBAB KOUTBANE

Appetizer Kebabs in a Moorish Marinade
Yield: 8 6-inch kebabs
This typically Moroccan dish is an excellent hors d'oeuvre to serve at any time. It is amazing how the small cubes of suet improve the flavor of the kebab after some of the fat has burned off. The use of suet is particularly effective when cooking kebabs over a charcoal fire and may be successfully substituted in recipes calling for bacon.

Cut 1 Ib. FILLET OF BEEF OR STEAK into 3/4-inch cubes (approximately 32 cubes).

Cut 1/2 Ib. BEEF SUET into 1/2-inch cubes.

In an 8 x 10-inch shallow baking dish, prepare the Moorish Marinade:

Combine: 1/4 cup ONION, finely chopped and

2 Tbs. PARSLEY, finely chopped.
Blend: 1/2 cup OLIVE or SALAD OIL

1 tsp. SALT
1/4 tsp. PEPPER
1/4 tsp. GARLIC POWDER
1 tsp. GROUND CORIANDER (optional)
1/2 tsp. GROUND CUMIN (optional).
Blend the beef and suet cubes with the marinade and allow the mixture to marinate for several hours.

Thread four pieces of beef alternately with three pieces of suet (start and end with beef) on a 6-inch metal or bamboo skewer.

Grill or Broil using a hot fire, basting occasionally with the marinade.

Arrange 1 KEBAB KOUTBANE on a small plate.

Garnish with TOMATO SLICES and PARSLEY SPRIGS at the side of the plate.



COUSCOUS MARRAKESH

Yield: 8 portions
A couscousiere is a large double boiler with holes in the bottom of the upper pot allowing its contents to steam. A couscousiere may be improvised by lining a metal colander with cheese cloth and placing the colander in a 6- or 8-quart pot so that the handles rest on the rim. A piece of heavy- duty foil can serve as a lid.

Moisten: 1 Ib. COUSCOUS in a 3 quart bowl with

1 cup COLD WATER to which
1 Tbs. SALT has been added.
Stir up with a fork and allow to stand 10 minutes to swell.

Spread the Couscous out in a colander lined with cheese cloth (or in the top of a couscousiere).

Place the colander over a pan which fits it and is half filled with water.

Cover with aluminum foil and allow to steam for 10 minutes.

In a 6-quart kettle (or bottom of couscousiere):

Saute: 1 cup ONIONS coarsely chopped with

1 tsp. CORIANDER (powdered)
1 Tbs. SALT
1 tsp. CRUSHED RED PEPPER
1/2 tsp. SAFFRON
1 tsp. POWDERED CUMIN SEED in
1/4 cup PEANUT OIL until soft but not brown.
Add: 2 1/2 Ibs. BONELESS LAMB cut in 2 inch chunks and

2 quarts WATER.
Fit the colander (or top of couscousiere) with the Couscous over the meat, cover it with foil, and allow mixture to simmer gently for 30 minutes.

Add 1 3-lb. CHICKEN cut into 8 pieces to the stew and continue cooking for 30 minutes longer.

Stir the Couscous from time to time to make sure the grains are separated.

Add to Stew: 1 Ib. CARROTS, scraped and cut in 1-inch chunks

2 GREEN PEPPERS, cut in 1/2-inch strips
1 Ib. FRESH TOMATOES, cut in 1-inch wedges
1 Ib. YELLOW SQUASH, peeled and cut in 2-inch slices
12 oz. FROZEN STRING BEANS (regular cut) or PEAS
1 # 2 1/2 can CHICK PEAS, drained
1/2 Ib. BLACK RAISINS.
Correct the seasoning with salt and pepper.

Cook for about 15 minutes or until vegetables are soft but still slightly crisp.

Pour the Couscous into a large (15- to 18 inch) round serving platter.

Make a large hole in the center, pushing the Couscous to the edge of platter.

Arrange meat and vegetables attractively in center, pouring the sauce over all.

Garnish with PARSLEY SPRIGS.



BATINJAAN ZALUD

Eggplant Salad
Yield: 8 small salads
This Eggplant Salad may also be served as an appetizer. It is an excellent accompaniment to a Couscous, as it is to any of the great entrees of Morocco. Be sure that the salad is very cold when served.

Peel 1 or 2 large EGGPLANTS (approx. 2 Ibs.).

Cut into 1-inch slices.

In a 10-inch skillet:

Fry in 1/2 cup OLIVE or SALAD OIL until soft.

Mash the eggplant.

Add: 1/4 cup ONION finely chopped

3 cloves GARLIC finely chopped (or 1 tsp. garlic powder)
4 Tbs. LEMON JUICE
1 tsp. SALT
1/4 tsp. GROUND PEPPER
1 Tbs. SUGAR, and blend thoroughly.
Chill in refrigerator.

Heap 1/2 cup EGGPLANT MIXTURE on a 6- to 7-inch plate.

Mash it down to form a circle within 1 inch of edge of plate.

Dribble with 1/2 tsp. OLIVE OIL (if mixture appears dry).

Place:

1 slice TOMATO in center of circle and
1 BLACK OLIVE in center of tomato.
Garnish with PARSLEY SPRIGS.



MINT TEA

Yield: 8 servings
Into a 6 cup glass or china teapot:

Pour boiling water, rinse and throw the water away.

Put in: 3 heaping Tbs. OOLONG TEA (do not use teabags)

2 heaping Tbs. DRIED MINT LEAVES
1/2 cup SUGAR.
Fill the teapot to the brim with BOILING WATER.

Allow to steep covered for 5 minutes.

Stir up the infusion and taste the liquid to see if it is sweet enough.

Strain into juice glasses (5 to 6 oz.).

Note: Prepare second infusion while the guests are enjoying the first. Add 1 tsp. tea, 1 tsp. mint and 2 Tbs. sugar to the pot. Add boiling water to allow to steep for 5 minutes. Stir again. Taste for sweetness. Strain to serve.



MOROCCAN COCONUT CAKES

Yield: 1 1/2 Ibs. coconut fudge
You may want to make Moroccan Coconut Cakes, a delicious sweetmeat much like coconut fudge. They are easy to make and ideal to serve later in the evening after the Moroccan dinner.

In a 2-quart saucepan:

Combine: 2 cups GRATED COCONUT (moist, canned or fresh)

3/4 cup EVAPORATED MILK
2 cups SUGAR
Simmer gently to 238' or until a soft ball is formed in cold water.

Add: 1 oz. BUTTER and

2 Tbs. LEMON RIND.
Cool to room temperature in the pan.

Beat as you would fudge until thick and glossy.

Pour into a square (8 x 8-inch) pan lined with wax paper.

Chill and cut into 1-inch squares.



HONEY PASTRIES

Purchase small honey pastries in any Middle Eastern food shop. Ask for Baklava. In Morocco it is called Kab El Ghzal.

Allow one or two pastries per guest.

Place them on a platter lined with a paper doily.

Serve them on dessert plates with forks.



MELON A LA MOROCAINE

Use any melon in season or watermelon but be certain that it is very ripe.

Cut the melon into 1/2-inch slices and remove the rind.

Cut again into 3 inch pieces and arrange them attractively on a platter.

Garnish the platter with sprigs of fresh mint or parsley.

Spear the melon pieces with colored toothpicks.

Pass the platter to your guests. No dishes are used with this course.



PEASANT PANCAKES

Yield: 8 servings
Here's another outstanding sweet of Morocco which you might want to serve instead of the honey pastries.

In a 1-pint bowl:

Cut 4 BANANAS (peeled) in 1/2 inch slices.

Add 1/2 cup APRICOT LIQUEUR and marinate for 1/2 hour.

In a 1-quart bowl:

Place 1 cup PANCAKE MIX following package directions to make a thick pancake batter using the above liqueur drained from the bananas as part of the liquid.

Add bananas to the batter and stir thoroughly.

In a 9-inch skillet:

Heat 1/4 inch COOKING OIL.

Drop the mixture by tablespoonfuls (2 or 3 pieces of banana in each spoon) into the hot fat until golden brown on both sides.

In a 1-pint bowl:

Combine: 1/2 cup SOFT BREAD CRUMBS made by grating fresh bread

3 Tbs. MELTED BUTTER
4 Tbs. SUGAR
1 tsp. GROUND GINGER.
Place 3 or 4 PEASANT PANCAKES on dessert plates.

Sprinkle 1 to 2 Tbs. CRUMB MIXTURE over the pancakes.

Note: Crystallized ginger may be used instead of ground ginger, in which case use 2 Tbs. sugar and 2 Tbs. crystallized ginger, minced finely.

2007-03-31 07:13:13 · answer #1 · answered by Desi Chef 7 · 1 0

i'm from morroco and somthing ther are no that much you can do the couscous is really easy but really long ther is the tagine you can do it with chiken and lemons and it taste asome and you can do something digicult if you wanna try is a bastella there is chiken or any other meat and there is dried almonds but is like a cake search in the internet
of this 3 i recomend you the tagine because evrybody will like it and the couscous your not sur that everybody will like it
you can do meat with a lot flavors you just need meat mill and you do bols and you squash it a little bit and thats all and you can do morrocan tea with mint if you need anything else just telle me and i hope it serve you

2007-03-31 10:35:32 · answer #2 · answered by Ninaninatora 1 · 1 0

sfa merduma

1 chicken, in pieces, skinned
1/2 lb butter
1 tsp salt
1/2 tsp saffron
1 tsp pepper
1 tsp ginger
2 large onions, finely chopped
3 Tbs chopped cilantro
3 small pieces of cinnamon bark
1 tsp chervil
2 tsp granulated sugar
2 1/2 c water

Put the chicken pieces in a deep pot along with the remaining ingredients. Cook for approx. 45 min. When done, remove the cinnamon bark and serve over mounded couscous (or rice if you prefer).

2007-03-31 15:38:16 · answer #3 · answered by curious 5 · 1 0

LEMON AND OLIVE CHICKEN
Serves: 4 portions

5 tbsp extra virgin olive oil
2 onions, minced
4 cloves garlic, pureed
1 tsp salt
1 tsp each pepper, paprika, ground ginger
½ tsp turmeric
2 tbsp lemon juice
3 – 4 cups water
½ green olives, pitted, halved
1 lemon, thinly sliced, seeded
Heat 3 tbsp oil is saucepan over medium heat. Sauté chicken until light brown, turning several times. Remove and keep hot.
Add remaining oil to pan and sauté onions over medium heat for 6 – 8 minutes and stir in garlic, salt, pepper, paprika, ginger, turmeric, lemon juice and the water. Add chicken and bring to a boil over high heat. Turn heat to low, cover and simmer for 1 – 1 ½ hours or until chicken is well done. Add water if necessary. Add olives and simmer for five minutes.
Transfer to plates garnish with lemon slices and serve.

2007-03-31 10:23:22 · answer #4 · answered by phil r 2 · 1 0

Moroccan Couscous
4 tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots
3 cups Homemade Chicken Stock, recipe follows, or canned broth
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups couscous
1/2 cup pignoli nuts, toasted
1/4 cup currants

Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.
Add the pignoli nuts and currants to the couscous, stir and serve.

Homemade Chicken Stock:
3 (5-pound) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

Yield: 6 quarts



Moroccan carrots

1 cup carrots, peeled and chopped or baby carrots
2 tablespoons olive oil or clarified butter
1 teaspoon balsamic vinegar
1 pinch salt
1 pinch black pepper
1 teaspoon honey
1/4 lemon, juice of
1 pinch cinnamon

steam carrots in microwave for 3-5 minutes (with a few teaspoons of water).
in a mixing bowl or serving bowl, combine other ingredients.
add steamed carrots to other ingredients and mix.
Note: for you indian cooks, instead of pepper/cinnamon you can use 1/2 to 1 tsp garam masala

2007-03-31 10:24:12 · answer #5 · answered by Cister 7 · 2 0

maybe one of these?

Morroccan-Flavored Carrots
1 pound carrots, peeled and cut into 1/2-inch-thick
diagonal slices
2 tablespoons water
2 tablespoons plus 2 teaspoons cider vinegar, divided
3/4 pound sweet onions, sliced into thin wedges
1 tablespoon extra-virgin olive oil
2 teaspoons ground cumin
3/4 teaspoon kosher salt
1/2 teaspoon ground coriander
Pinch ground red pepper
1/2 cup fresh cilantro leaves, coarsely chopped

Directions:

1. Microwave carrots, water and 2 tablespoons of the
vinegar on High 2 minutes. Transfer carrots and liquid
to a bowl filled with ice water. Let stand 5 minutes.
Drain and pat dry.
2. Rinse onions under hot water 1 minute. Drain and
pat dry.
3. Combine carrots, onions, remaining 2 teaspoons
vinegar, the oil, cumin, salt, coriander, red pepper,
and cilantro in a medium bowl. Let stand at room
temperature for 1 hour, stirring twice. Makes 3 cups
(six 1/2-cup servings).
Make-Ahead Tip: Cover and refrigerate for up to 2
days.


Moroccan Lamb & Okra Tagine
1 Servings
3/4 lb leg of lamb (or shank)
3/4 t salt
3/4 t black pepper
1/2 c olive oil
1 md onion,chopped
2 t ginger
1 pn saffron or
1/2 t turmeric
2 md tomatoes,peeled and cut in
1 quarters
1 water
3 T cilantro,Chopped
2 T parsley,Chopped
1 lb okra,trimmed

Cut meat into 2-in. chunks; season with salt and pepper; set aside.

Heat olive oil in large Dutch oven or skillet. Add onion, ginger, saffron, stirring until onion begins to turn translucent. Add meat and saute briefly to brown, just a minute or two; then add tomatoes and water to cover and stir. Cover and simmer for 1 hour, or until meat is tender. Add cilantro, parsley, and okra and adjust water if needed. Simmer 10 mins. or so, until okra is just tender. Make sure okra remains whole. In a serving plate, place the meat first, then top with okra, and finally add the rest of the sauce on top. Garnish with more chopped parsley, if desired. Serve hot.


MOROCCAN SHISH KEBAB
1 (8 oz.) container plain yogurt
2 Tbsp. lemon juice
1 tsp. olive oil
1 large onion, minced
1/2 c. chopped mint leaves
2 Tbsp. chopped fresh
coriander or parsley
salt and pepper to taste
hot cooked rice
1/4 tsp. cayenne pepper
2 lb. boned leg of lamb or beef sirloin, cut into
cubes
18 cherry tomatoes
2 green peppers, cut into chunks
18 small white onions, peeled
18 medium mushrooms

Combine yogurt, lemon juice, olive oil, onion, mint,
coriander, salt, pepper and cayenne pepper in large
bowl. Add meat to marinade; refrigerate 4 to 5 hours
for lamb, overnight for beef. Remove from refrigerator
2 hours before cooking. Just before cooking, arrange
meat on skewers alternately with tomatoes, green
peppers, onions and mushrooms. Place on grill
3 inches above coals, which should be red hot but not
flaming. Cook 5 minutes on each side, turning skewers
to brown meat evenly. Serve with rice. Serves 6
people.

2007-03-31 17:03:18 · answer #6 · answered by Kuchiki Rukia 6 · 1 0

Couscos, carrots and pieces of mutton. Fry some flat bread and have some plain yogurt on hand. Figs, and black olives also.

2007-03-31 10:50:09 · answer #7 · answered by Free Dog Bounty Hunter 1 · 1 0

This stie has hundreds of easy to make recipes from common ingredients http://www.recipezaar.com/recipes/moroccan

And you get spices from all over the world sent directly to you from http://www.bartspicesdirect.com/

2007-03-31 10:22:30 · answer #8 · answered by khrome_wind 5 · 1 0

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