Moroccan Recipes

IMPORTANT
Unauthorized duplication or distribution of this material in any form is strictly prohibited. Violators will be prosecuted to
the fullest extent of the law.
No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means,
electronic, mechanical, photocopying, recording or otherwise, without prior written permission from the author/publisher.
The author, publisher, and distributor, of this product assume no responsibility for the misuse of this product, or for any
injury, damage and/or financial loss sustained to persons or property as a result of using this report. While every effort
has been made to ensure reliability of the information within, the liability, negligence or otherwise, or from any use,
misuse, or abuse of the operation of any methods, strategies, instructions or ideas contained in the material herein is the
sole responsibility of the reader.
Copyright © SgSearch.net
Free Updating: If you have purchased this product, we inform you that you will be updated of any new recipes added.
The Menu
-------------------------------------------------------------------------------------------------------------------------------------------------------------------
1. Khubs (Moroccan Bread)

2. Seffa (Sweet Cinnamon Couscous With Dried Fruit)
3. Baghrir (Moroccan Pancakes)
4. Shebbakia (Moroccan Ramadan Honey Cookies)
5. Eggplant Salad (Zaalouk Salad)
6. Loubia (Beans)
7. Salad Of Potatoes
8. Briwats
9. Tagine Of Fish
10. Soup Fassi (Shorba)
11. Steamed Cauliflower With Roquefort Cheese Sauce
12. Msaman (Moroccan Pancake)
13. Ghouriba (Moroccan Sugar Cookies)
14. Beef With Oyster Sauce
15. Stuffed Omelet
16. Crunched Rice In Sauce
17. Moroccan-Style Potato And Egg Sandwiches
18. Roasted Whole Fish And Fennel With Crushed Potatoes, Preserved Lemon, And Charmoula
19. Arugula And Mint Salad With Oil-Cured Black Olives, Oranges, And Ricotta Salata
20. Olive Oil Couscous Cake With Creme Fraiche And Date Syrup
21. Chicken Tagine With Apricots And Almonds
22. Moroccan Beef Stew
23. Moroccan-Spiced Chicken Paillards
24. Moroccan Slow-Cooked Lamb
25. Roasted Organic Chicken With Moroccan Spices
26. Spiced Carrots
27. Moroccan Braised Beef
28. Grilled Charmoula Lamb Chops
29. Moroccan Chicken With Eggplant, Tomatoes, And Almonds
30. Moroccan-Style Chicken Phyllo Rolls
31. Moroccan Lamb Tagine With Raisins, Almonds, And Honey (Mrouzia)
32. Moroccan Lamb Kebabs With Golden Couscous
33. Grilled Chicken Moroccan Style
34. Moroccan-Spiced Cold Tomato Soup
35. Chicken Tagine With Spring Vegetables
Copyright © http://www.SgSearch.net
36. Cinnamon-Roasted Chicken With Harissa Sauce
37. Harissa Sauce
38. Moroccan Carrot And Goat Cheese Sandwiches With Green Olive Tapenade
39. Chicken Tagine With Chickpeas And Mint
40. Pineapple And Banana Couscous Pudding
41. Roasted Monkfish, Fennel, And Chestnut Tagine
42. Sea Bass With Moroccan Salsa
43. Harira (Moroccan Soup)
44. Lamb Tagine With Prunes, Apricots, And Vegetables
45. Moroccan Chicken With Preserved Meyer Lemons And Green Olives
46. Preserved Meyer Lemons
47. Grilled Charmoula Lamb Chops
48. Moroccan Tagine
49. Couscous
50. Lentil Tagine
51. Moroccan Carrot Salad
52. Potluck Moroccan Chicken With Dried Fruit And Olives
53. Low Carb Moroccan Chicken
54. Pastilla
55. Moroccan Preserved Lemons Recipe
56. Tangia (Marrakech Recipe)
57. Moroccan Mint Tea
58. Mutton Tagine With Prunes
59. Kabab
60. Roasted Red Pepper Salad With Harissa
61. Bidawi Couscous With Seven Vegetables
62. Prawn Kabab
63. Cardamom Coffee (A Traditional Recipe)
64. Gazelle Horns - Moroccan Almond Paste-Filled Pastries
65. Moroccan Fish Tagine
66. Moroccan Chicken With Almonds And Chick Peas
67. Moroccan Fish Tagine With Coriander Couscous
68. Moroccan Fish Stew
69. Moroccan Grilled Fish Kebabs
70. Almond Milk
-------------------------------------------------------------------------------------------------------------------------------------------------------------------
Free Updating: If you have purchased this product, we inform you that you will be updated of any new recipes added.
2
Morocco
is in many ways a country apart. It nestles on the northwestern tip of Africa, separated from
the rest of the continent by the towering Atlas Mountains and by the Sahara itself. Its climate,
geography, and history are all more closely related to the Mediterranean than to the rest of
Africa, and for this reason visitors are often struck by the odd sensation of having not quite
reached Africa in Morocco. In the north, its fine beaches, lush highland valleys, and evocative
old cities reinforce this impression. Yet, as one moves south and east, into and over the
starkly beautiful ranges of the Atlases, Morocco's Mediterranean character melts away like a
mirage. The Sahara stretches out to the horizon, and forbidding kasbahs stare.
Location, Geography, and Climate
Morocco is situated on the extreme northwestern corner of Africa and is bordered by Mauritania
and Algeria, both to the south and east.
Morocco's varied geography includes no less than four separate mountain ranges, in addition to
lush river valleys, beautiful sandy coasts, and wide expanses of desert. The three most
prominent mountain ranges, which run parallel to each other from the southwest to the northeast,
are the Middle Atlas, the High Atlas, and the Anti-Atlas. The ascent of the country's highest
peak, Jebel Toukbal (13,665 ft./4,165 m.), is a spectacular and not particularly difficult High
Atlas trek. The Moroccan coastline, which fronts onto both the Mediterranean and the Atlantic,
offers plenty of great beaches as well as a number of fascinating old coastal cities. In the
southeast, Morocco's mountain ranges yield inexorably to the desolate expanse of the Sahara. The
rivers that flow down this side of the High Atlas support long, narrow, and lush river valleys
that resemble linear oases.
The climate in Morocco is reliably dry, although small amounts of rain do fall between November
and March. Temperature varies considerably by season and locale. While the southern and
southeastern desert regions can reach extremely high temperatures during the hot summer months,
the higher altitudes of the mountains are cool in summer evenings and freezing in winter. Most
travellers find the early summer months to be the most comfortable time to visit, as rain is not
a threat and temperatures are warm during the day and pleasantly cool at night.
History & Culture
Morocco's history began with the Berbers, the aboriginal people who have inhabited the country
since the end of the 2nd millennium BC Rome extended its rule over the area after defeating
Carthage in 146 BC, and testimony to its presence still exists in the fine Roman ruins at
Volubilis. As Rome fell into decline Morocco was invaded first by the Vandals and then, in the
7th century, by the Arabs. Although external Arab rule lasted little more than a century, the
arrival of Islam proved to be a permanent addition to Moroccan culture. In the ensuing centuries
a series of ruling dynasties came to power, including the Idrissids, the Almoravids, and the
Almohads, but none seemed capable of long maintaining the critical support of the Berber leaders.
By the 15th century Spain and Portugal began to intrude into Morocco, after having expelled the
Moors from their own lands. Although Morocco successfully repulsed these invasions, the tide of
European imperialism eventually proved too great. By the middle of the 19th century Morocco's
3
strategic importance had become evident to all of the European powers, and they engaged in a
protracted struggle for possession of the country. Finally, in 1911, France was formally
acknowledged as protector of the greater part of the country, with Spain receiving a number of
isolated locales. French rule came to an end in 1953, although its cultural influence on Morocco
remains strongly in evidence. Today the country is ruled by King Mohammed VI. He appears to be
leading Morocco toward both long-term stability and a greater degree of economic prosperity.
----------------------------------------------------------------------------------------------
Images from Morocco
---------------------------------------------------------------------------------------------
4
Recipe name: Khubs (Moroccan Bread)
Image
Ingredients
1teasp Honey
360ml/12fl.oz. Water
15g/ 1/2oz Dry Active Yeast
1-1/2 teasp Salt
450g/1lb Strong White Flour
Preparation
1. Lightly flour a baking tray and set aside.
2. In a small bowl, mix together the water, honey and yeast and allow to stand for
10 minutes.
3. In a large mixing bowl, mix together the flour and salt. Make a well in the
centre and pour in the yeast mixture. Mix well to make a firm dough then transfer
to a floured surface and knead for about 10 minutes.
4. Form the dough into a round loaf, place on the baking tray and leave in a warm
place to rise until it doubles in size (about 30 minutes).
5. Meanwhile, preheat the oven to 190C, 375F, Gas Mark 5.
6. Transfer the loaf on the tray to the oven and bake for about 45 minutes. Allow
to cool before using.
5
Recipe name: Seffa (Sweet Cinnamon Couscous with Dried Fruit)
Image
Ingredients
4 tablespoons butter
2 shallots, minced
1 cup chicken broth
6 threads Spanish saffron, crushed
1 cup instant couscous
2 tablespoons sugar
1 tablespoon orange-flower water
1 teaspoon ground cinnamon
2 tablespoons raisins, plumped in warm water and drained
4 dates, pitted and chopped
6 dried apricot halves, plumped in warm water, drained, and diced
2 tablespoons slivered almonds, toasted
salt and freshly ground pepper to taste
Preparation
1. In a medium saucepan over medium heat, melt 2 tablespoons of the butter and add the
shallots. Saute until the shallots are translucent, 2 to 3 minutes. Add the broth,
saffron, and remaining 2 tablespoons butter. Bring to a boil. Gradually stir
in the couscous and remove from the heat. Cover and let stand for 5 minutes.
2. Transfer the couscous to a bowl and fluff with a fork. Stir in the sugar, orange-
flower water, cinnamon, raisins, dates, apricots and slivered almonds. Season with salt
and pepper. Use as a stuffing, or serve hot as a side dish.
6
Recipe name: Baghrir (Moroccan pancakes)
Image
Ingredients
2 cups of fine semolina flour
2 1/2 cups of all purpose flour
1 egg
1/4 teaspoon of salt
1 tablespoon of sugar
8 cups of warm water
2 packets of yeast
Olive oil
Preparation
Dilute the sugar in 1 cup of the warm water and whisk the 2 packets of yeast in
with a fork.
Stir together the semolina flour, all purpose flour, and salt. After 2 centimeters
or so of foam has formed on the water and yeast mixture, stir it and pour into the
flour mixture.
Blend the mixture with your hands until the liquid is absorbed and then gradually
add the remainder of the warm water slowly until it has reached a creamy
consistency resembling melted ice cream. Beat egg and blend well into mixture. You
may not need to use all the water to get it the right consistency or you may have
to use more.
Work the mixture with a whisk or electric whisk until most of the lumps are gone.
I usually pour the mixture through a sieve or strainer a couple of times to filter
out most of the very small lumps, or you may choose to work them lose with your
hands.
Let mixture sit in a warm place until it has doubled in size. I usually use the
oven on the lowest setting to raise the mixture.
Baghrir Continue…
7
Honey topping
1/2 cup of honey
1 cup of butter
You can alter the proportions of honey and butter depending on how sweet you want
it. Heat the honey in a saucepan on high heat and add butter. Stir until the butter
has melted into the honey and it is blended well. Pour over each baghrir individual
and spread with a spoon, stacking a baghrir on top of the other as you do so.
8
Recipe name: Shebbakia (Moroccan Ramadan Honey Cookies)
These intensely sweet cookies are a Ramadan specialty served at iftar (Breakfast after fasting
time) with harira. They are usually made in enormous batches
Image
Ingredients
1-1/2 cups (3 sticks) butter
1/4 tsp. saffron
1 tsp. yeast
3 eggs
3/4 tsp. salt
1/2 tsp. baking powder
3 tbsp. orange flower water
1/2 tsp mastic, pounded to a powder (optional)
5 cups all-purpose flour
Oil for frying
5 cups honey
1/2 cup sesame seeds
Preparation
In a small saucepan over low heat, melt the butter, sprinkle in the saffron, and set aside.
In a small bowl, sprinkle the yeast over 1/4 cup of warm water and set aside. In another
bowl, combine the eggs, salt, baking powder, orange flower water and vanilla. Beat well,
then add the vinegar and butter, and, last of all, the yeast mixture.
Pour the flour into yet another bowl, then add the liquid ingredients and stir vigorously
until you have stiff dough. Add water if needed to achieve a workable consistency. Turn the
dough out onto a smooth surface and knead for 10-15 minutes, until the dough is smooth. Let
the dough rest for 15 minutes.
Break off walnut-sized pieces of dough, roll them thin and cut them into rosettes with a
cookie cutter. Set them aside on a lightly buttered cookie sheet until you are done forming
the batch.
Pour the honey into a heavy, steep-sided pot, and bring it to a boil. Once it boils, turn
the heat down to low while you fry the cookies.
Pour vegetable oil into another heavy, steep-sided pot, to a depth of 1-1/2". Once it is
hot, turn up the heat under the honey and bring it to a boil again. Slip several of the
cookies into the oil, giving enough room for them to move around without touching. Fry and
turn the cookies until both sides are medium brown; then remove them with a slotted spoon
and drop them directly into the boiling honey. Let them remain in the honey until it returns
to a boil, then remove them with a slotted spoon to another lightly buttered cookie sheet.
Sprinkle with sesame seeds and set aside for at least two hours to cool before serving.
9
Recipe name: Eggplant Salad (Zaalouk Salad)
Image
Ingredients
1 eggplant (approx 1 1/2 lbs)

5 cloves garlic, peeled
3 large beefsteak tomatoes (ripe), or 2 cups canned crush tomatoes.
4 tbsp olive oil
2 tablespoons wine vinegar (or 1 tbsp white vinegar)
good pinch chili powder
1 tsp. ground cumin
1/2 cup chopped flat-leaf parsley
salt
Preparation
Peel the eggplant and chop into cubes. Bring enough water to cover the eggplant (eggplant
will float, so approximate) to a boil. Add some salt, garlic and eggplant. Cook until the
eggplant is very soft, about 20-30 minutes. Drain well and mash eggplant with a fork.
If using whole tomatoes, chop and cook in a pan over low heat until reduced to a sauce,
approximately 20 mins. If using canned crushed tomatoes, reduce this time in half. Mix
with the mashed eggplant, the rest of the ingredients, and salt to taste.
10
Recipe name: Loubia (Beans)
Image
Ingredients
1pound (2 cups) small navy beans, soaked

1/4 cup olive oil
1 large onion, finely diced
3 small dried red chilies, seeded
15 garlic cloves, minced
1 tablespoon sweet paprika
1/4 teaspoon freshly ground black pepper
4 teaspoons ground cumin
6 ounces tomato paste, canned
2 tomatoes, coarsely chopped
7 cups water or vegetable broth
2 bay leaves
1/8 teaspoon cayenne, or to taste
20 sprigs fresh flat-leaf parsley, chopped
2 1/2 teaspoons salt
10 sprigs fresh cilantro, chopped
Cider vinegar or red wine vinegar, optional
Preparation
Soak and drain the beans. Set aside.

SOAKING BEANS: Rinse and pick over the beans and soak them overnight in a bowl of water
to cover. Drain and proceed with the recipe. For the
Quick-soak method, place the beans in a large soup pot and add 10 cups of hot water.
Bring them to a rolling boil for 2 to 3 minutes. Turn off the heat and let the
beans stand in the cooking water for at least 1 hour, and preferable longer.
Drain the beans and proceed with the recipe. The older the beans, the longer they Will
take to cook. (She recommends adding salt to the cooking water: up to 2 Teaspoons per
pound of dried beans.)
In a large soup pop over medium high heat, heat the oil, and cook the onion, stirring
occasionally, until tender; 6 to 8 minutes. Add the chilies, garlic, paprika, pepper, and
cumin. Cook, stirring, for 2 to 3 minutes. Add the tomato paste and cook, stirring, until
the mixture thickens, 1 to 2 minutes. Stir in the tomatoes and 1 cup of the water or
broth and bring to a boil. Add the beans, the remaining 6 cups water or broth, the bay
leaves, cayenne, and 10 of the parsley sprigs tied together with cotton string. Mince
the remaining parsley
and set aside. Lower the heat to medium low, cover, and cook the beans until tender, 1 to
2 hours.
Before serving, discard the chilies, bay leaves, and tied parsley. Season with
salt. Stir in the reserved minced parsley and cilantro. Serve hot with vinegar
on the side, if you like.
11
Recipe name: SALAD OF POTATOES
Image
Ingredients
500 g of sweet potatoes1/2 cup of oil1 crushed onion
1 pinch of salt
1/2 tea 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, saffron and ginger, pour the glass of water, add the sweet
potatoes peeled and cut into pieces, cover the saucepan, cook for 5 minutes, add the
cumin, red pepper, parsley, coriander, lemon juice, the peel of a preserved lemon and the
olives. Then reduce the sauce to a smooth consistency.
12
Recipe name: BRIWATS
Image
Ingredients
• 500 g of minced calf meat
• 100 g of lamb fat
• 1 tea spoonful of salt
• 1 tea spoonful of cumin
• 1 tea spoonful of red pepper
• 1 cup of minced parsley
• 1 cup of coriander
• 1 minced thin onion
• 100 g of butter
• 4 churned eggs
• 2 tea spoonful of cinnamon
• 1 kg of pastille
• Oil for frying
• Chilly sugar & cinnamon in saucers
Preparation
Mix the minced meat and grease with parsley, coriander, red pepper, cumin, onion and
salt. Then cook the mix in butter, while crushing with a spoon to separate the
grease. Allow the mixture to simmer till the liquid is nearly all 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 corner, 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 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.
13
Recipe name: TAGINE OF FISH
Image
Ingredients
• A mid size whole fish(i.e. snapper)
• ½ kg of potatoes, peeled and sliced into circles
• 2 kg of tomatoes sliced into circles
• 4 grilled bell peppers, cut into long slices
• 4 bell green hot peppers
• ½ cup olive oil
• 1 bouquet of diced parsley
• salt and Fresh ground pepper to your taste
• 2 lemons cut into roundels
• Tomato juice
Preparation
Dice 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. Marinate the entire
fish to ensure the marinade sips into the meat, leave it to marinate for a couple of
hours.
Cover the plate of the oven with potatoes slices, place the fish over them and cover it
with slices of tomatoes, add the bell pepper slices, sweet and got red pepper and oil,
sprinkle with diced parsley, salt and pepper, decorate with round slices of lemon, water
with tomatoes juice, mixed with the pickle, cook for about 40 minutes on a medium oven
setting. Make sure you water the fish with its own juice every 15 minutes or so.
Serve the fish decorated with round slices of fresh tomatoes alternating with lemon round
slices and parsley leaves.
14
Recipe name: SOUP FASSI (Shorba)
Image
Ingredients
• 250 g of veal or beef meat
• 2 carrots
• 2 turnips
• 2 potatoes
• 2 celery sticks
• 3 tomatoes
• 1 bouquet of parsley
• 1 onion
• half tea cup of vermicelli
• 1 soup spoon of oil
• Fresh ground pepper to your taste
• 1 pinch of saffron
Preparation
Peel and cut the vegetables into small pieces(except for tomatoes). Cut the meat
into small pieces.
Put the vegetables (except the tomatoes) in a boiler, add the meat pieces, and
parsley, crushed onion, oil salt, pepper and saffron.
Add 2 liters of water, bring everything into a boil.
Peel the tomatoes and remove their seeds. Cook the tomatoes in the boiler and mix
them into a sauce looking texture for about 50 hour (over low heat).
About 10 minutes before serving, slowly add vermicelli (to avoid clots).
15
Recipe name: Steamed cauliflower with Roquefort cheese sauce
Image
Ingredients
1 large cauliflower
300 g of Roquefort cheese
20 cl of fresh cream
3 shallots or small onions
2 tablespoonfuls of salad oil
Freshly ground pepper
Parsley
Preparation
Wash the cauliflower and divide it into regularly apportioned bunches, have it cooked in
a stew-pan for 10 minutes. Mince the shallots and crumble the Roquefort cheese
Heat the oil in a saucepan, add the shallots
Let lightly yellow, then incorporate the Roquefort cheese
Heat at a mild temperature for 2 minutes while stirring
Add the fresh cream or pepper, there's no point in salting
Take the pan away from the heat once the boiling has resumed
Serve the boiled cauliflower hot, laced with its Roquefort cheese sauce and
sprinkled with hashed parsley
16
ecipe name: Msaman (Moroccan pancake)
Image
Ingredients
-200g of flour of durum wheat

-150g of common flour of wheat
-Butter -200g
-1 large oil glass
-1 semolina bowl
- Salt
- Tepid Water
Preparation
In a large pot or a salad bowl, to mix the flour, yeast and salt, to add with tepid water
gradually to obtain a flexible paste (will feel it to you by working it between the
hands). To knead a few minutes, to coat with a little oil, to cover with a clean towel
and to let rest 30 minutes. To take small quantities of pastes and to form small balls of
the size of an apricot.
To flatten with the palm of the hand by coating surface with oil to proceed it in the
same way with all the small balls. Then to take again the first small ball and to
delicately spread out it and gradually. To coat with a little butter and to fold into
four, to let rest during this time to make in the same way with the other remaining
balls.
To prepare 5 to 6 crepes thus. To heat a frying pan, to spread out the pancakes folded
into four and to cook them on the two faces in the dry frying pan. These laminated
pancakes can be been useful thus or accompanied by honey and butter.
17
Recipe name: GHOURIBA (MOROCCAN SUGAR COOKIES)
Image
Ingredients
1 cup vegetable oil or butter

1 cup sugar
3 cups unbleached all-purpose flour
¹/³ cup finely ground walnuts or almonds
Cinnamon
Preparation
1. Preheat oven to 350 degrees F. Lightly flour an ungreased cookie sheet
2. Place oil and sugar in a large bowl and mix well. Gradually add the flour, a cup at a
time, and knead well. Blend in the nuts.
3. When the dough feels smooth, use the palm of your hand to roll it into balls the size of
an egg. Pat into a round cookie about 2 inches in diameter. The cookie should not be
flat.
4. Place on the cookie sheet and sprinkle the center of each cookie with cinnamon. Bake for
25-30 minutes. Do not let the cookies become even slightly brown; they must remain off-
white.
Variations:
A Turkish variation uses cocoa instead of cinnamon and is sprinkled with powdered sugar.
These cookies can also be shaped into crescents. Made with butter, they are similar to the
Austro-Hungarian nut horns.
18
Recipe name Beef with oyster sauce
Image
Ingredients
1 tablespoonful of oyster sauce

1 teaspoonful of maizena
250 g of fine minced beef fillet
1 teaspoonful of freshly ground black pepper
2 tablespoonfuls of table oil…
1 small clove of ground garlic
50 g of mushrooms washed and cut into lamellae
4 chopped scallions
4 tablespoonfuls of chicken broth or water
Preparation
In a saucepan, heat two spoonfuls of table oil… Have the garlic gilded there. Then add
the chopped meat, the pepper, the nam pla, the sugar, the onion and the tomato, let it
cook for 10 minutes while stirring
Heat the rest of the oil in a stew-pan and stir so that it cover the entire surface
Empty out the excess. Pour out the contents of the whisked eggs and distribute them on
the entire surface of the stew-pan. Place the forcemeat in the middle of the omelette and
fold it up. Transfer onto a dish for serving. Decorate with coriander leaves and serve
immediately.
19
Recipe name Stuffed omelet
Image
Ingredients
3 tablespoonfuls of olive oil…
1 clove of ground garlic
200 g of chopped meat
Freshly ground pepper
1 tablespoonful of nam pla (fish sauce sold in a bottle) or soy sauce
1/2 tablespoonful of sugar
100 g of finely sliced onions
1 medium-sized sliced tomato
3 whipped eggs
Preparation
In a saucepan, heat two spoonfuls of table oil… Coat the garlic inside.
Go on to add the chopped meat, the pepper, the fish sauce, the onion and the tomato, let
cook for 10 minutes while stirring
Heat the remaining oil in a cooking pot and stir it so that the oil covers the entire
surface.
Empty out the excess. Pour in the whipped eggs and distribute their contents throughout
the cooking pot.
Place the stuffing in the middle of the omelet and fold it up. Transfer it onto a service
dish.
Decorate with coriander leaves and serve immediately.
20
Recipe name Crunched rice in sauce
Image
Ingredients
225 g of sticky sauce

Table oil … for frying
Preparation
Put the rice in a saucepan, cover it with water and have it boil until it is fully cooked
and becomes sticky.
Drain it in a strainer and mete it out in layers as fine as possible on the dishes
containing oil, do not forget to press. Let it dry in a warm place or an oven(120°C).
Once the rice is dry and stiff, detach it from the dishes by means of a spatula or else
break it up into large pieces. Heat the oil and coat the rice, the grains should begin to
crack after 5 seconds. Remove and drain on absorbent paper.
In order to make up the sauce, pour the coconut milk into a saucepan and bring it to a
boil. Add the chopped meat and chopped shrimp while stirring with a wooden spoon so as to
eliminate any eventual curds and lumps. Add the garlic paste, the nam pla, the sugar, the
onion and the peanuts, stir well. Lower the fire and let simmer for 20 minutes, all the
while stirring from time to time.
Transfer into a serving dish and decorate with coriander and red pepper. Serve the sauce
on the side.
21
Recipe name MOROCCAN-STYLE POTATO AND EGG SANDWICHES
Image
Ingredients
4 large eggs
1 tablespoon cumin seeds
1/2 lb Italian frying peppers, cut into 2- by 1/4-inch strips
1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices
3/4 lb boiling potatoes, peeled and thinly sliced crosswise
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
4 Portuguese, challah, or Kaiser rolls (about 4 inches in diameter)
Special equipment: an electric coffee/spice grinder

Accompaniments: extra-virgin olive oil; harissa (spicy North African condiment) or
cayenne
Preparation
Cover eggs with cold water by 1 1/2 inches in a 1 1/2- to 2-quart saucepan and bring to a
rolling boil, partially covered. Reduce heat to low and cook eggs, covered, 30 seconds.
Remove from heat and let eggs stand in hot water, covered, 15 minutes. Rinse eggs under
cold water 5 minutes to stop cooking. Peel eggs and quarter lengthwise.
Meanwhile, toast cumin seeds in a dry 12-inch heavy skillet over moderate heat, stirring,
until fragrant and a few shades darker, about 4 minutes. Transfer to a bowl to cool, then
grind to a powder in grinder. Transfer to a small serving bowl.
Cook peppers, onion, potatoes, salt, and pepper in oil in same skillet over moderate
heat, covered, stirring occasionally, until vegetables are browned and very tender, 15 to
20 minutes. Season with salt and pepper.
Cut off an end of each roll and pull out some of bread from center to form a wide deep
pocket in each roll. Put 2 egg quarters in bottom of each pocket and fill with vegetable
mixture. Top filling in each sandwich with 2 of remaining egg quarters and sprinkle with
some of cumin.
Serve sandwiches with remaining cumin and oil and harissa for seasoning.
22
Recipe name Roasted whole fish and fennel with crushed potatoes, preserved lemon, and charmoula
Image
No Image
Charmoula is a tangy, spicy sauce—in this case, made with cumin, cilantro, garlic, and
lemon—that's traditionally served with meat in Morocco.
Ingredients
1 cup plain whole-milk yogurt (preferably Greek-style)
1 tablespoon chopped fresh cilantro
2 teaspoons fresh lime juice
1 (3- to 4-pound) whole black bass with head and tail, gutted, scaled, rinsed
1/2 bunch fresh Italian parsley sprigs plus 2 tablespoons chopped fresh Italian parsley
1/2 bunch fresh thyme sprigs plus 3 teaspoons chopped fresh thyme, divided
1/3 cup coarsely chopped fresh fennel fronds
1 lemon, thinly sliced
2 teaspoons fennel seeds
2 medium fresh fennel bulbs, trimmed, cut into 1/2-inch-thick wedges
7 tablespoons extra-virgin olive oil, divided
1 1/2 pounds small fingerling potatoes
2 tablespoons chopped preserved lemon
Preparation
Mix yogurt, chopped cilantro, and lime juice in small bowl. Season to taste with salt and
pepper. Cover and chill.
Cut 2-inch-long, 1/2-inch-deep slits into outside of both sides of fish, spacing 2 inches
apart. Sprinkle fish inside and out with salt and pepper. Place parsley sprigs, thyme
sprigs, fennel fronds, and lemon slices in fish cavity. Sprinkle top side of fish with
chopped parsley and 1 1/2 teaspoons chopped thyme. Cover and chill at least 1 hour. Do
ahead Lime yogurt and fish can be made 1 day ahead. Keep refrigerated.
Preheat oven to 400°F. Stir fennel seeds in small dry skillet over medium heat until
lightly toasted, about 2 minutes. Mix fennel wedges, 2 tablespoons olive oil, toasted
fennel seeds, and 1 1/2 teaspoons chopped thyme on rimmed baking sheet; toss. Sprinkle
with salt and pepper. Roast until fennel is tender and beginning to brown, stirring
often, about 30 minutes. Do ahead Can be made 2 hours ahead. Let stand at room
temperature. Rewarm in 400°F oven until heated through, about 10 minutes.
Place potatoes in large saucepan; fill with enough cold salted water to cover. Bring to
boil. Reduce heat; simmer just until potatoes are tender, about 12 minutes. Drain,
reserving 1/2 cup cooking liquid. Transfer potatoes to baking sheet and cool slightly.
Using heel of hand, smash potatoes coarsely. Return potatoes to same saucepan. Add 3
tablespoons olive oil and preserved lemon. Do ahead Can be made 1 hour ahead. Let stand
at room temperature.
Preheat oven to 400°F. Drizzle 2 tablespoons olive oil over fish. Roast fish just until
opaque in center, about 30 minutes. Let fish rest 5 minutes.
Add 1/4 cup reserved potato cooking liquid to potato mixture; stir gently over medium
heat until heated through, adding more cooking liquid by tablespoonfuls if mixture is
dry, about 5 minutes. Season with salt and pepper.
Using 2 large metal spatulas, transfer fish to platter. Arrange fennel and potato mixture
around. Spoon some Charmoula, then some lime yogurt atop fish. Garnish with cilantro
sprigs. Serve with remaining Charmoula and lime yogurt.
23
Recipe name Arugula and mint salad with oil-cured black olives, oranges, and ricotta salata
Image
Ingredients
1/4 cup fresh orange juice
2 tablespoons minced shallots
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon finely grated orange peel
1 teaspoon orange-flower water*
1/4 cup extra-virgin olive oil
1 cup thinly sliced red onion (about 1/2 medium)
4 large oranges
1 5-ounce package arugula (about 10 cups packed)

1 cup fresh mint leaves (from about 2 bunches)
1/2 cup thinly sliced pitted oil-cured black olives
1 5-ounce piece ricotta salata (salted dry ricotta cheese),** cut into 1 1/2-inch-long,
1/4-inch-thick slices
*Available at some supermarkets, specialty food stores, Middle Eastern markets, and
online from Amazon.com.
** Available at some supermarkets, specialty foods stores, Italian markets, and cheese
shops.
Preparation
Whisk first 6 ingredients in small bowl. Gradually whisk in oil. Season with salt and
pepper. Do ahead Can be made 1 day ahead. Cover; chill. Bring to room temperature and
rewhisk before using.
Place onion in large bowl. Add 1/3 of dressing; toss. Let marinate 20 minutes.
Cut off peel and pith from oranges. Cut each orange crosswise into 8 slices.
Add arugula, mint, and olives to bowl with onion; sprinkle with salt and pepper and toss.
Add remaining dressing; toss. Divide salad among 6 plates. Tuck orange slices and ricotta
salata slices into salads.
24
Recipe name OLIVE OIL COUSCOUS CAKE WITH CREME FRAICHE AND DATE SYRUP
Image
Ingredients
1 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon coarse kosher salt
1/2 cup uncooked couscous
3/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup sweet Muscat wine (such as Beaumes-de-Venise or Bonny Doon)
6 large egg yolks

3 large eggs
1 cup sugar
1 tablespoon finely grated orange peel
1 cup chilled heavy whipping cream

1/4 cup chilled crème fraîche
1/2 cup date syrup*

12 dates (such as Deglet Noor or Medjool), pitted, thinly sliced
Preparation
Preheat oven to 375°F. Brush 9-inch-diameter cake pan with 3-inch-high sides with olive
oil. Line bottom of pan with parchment paper round; brush parchment with olive oil. Sift
flour, baking powder, and salt into medium bowl. Stir in couscous. Whisk olive oil and
Muscat in another medium bowl to blend.
Using stand mixer fitted with whisk attachment, beat egg yolks, eggs, and 1 cup sugar on
high speed in large bowl until thick and pale yellow, about 7 minutes. Transfer to large
wide bowl. Stir in orange peel. Using rubber spatula, gently fold in flour mixture
alternately with olive oil mixture in 4 additions each (mixture may deflate slightly).
Transfer batter to prepared pan. Tap pan lightly on work surface to eliminate any air
bubbles.
Bake cake until dark brown and beginning to pull away from sides of pan and tester
inserted into center comes out clean, about 45 minutes. Transfer cake to rack and cool in
pan at least 30 minutes. Turn cake out onto platter (cake may fall slightly in center).
Do ahead Can be made 1 day ahead. Cool. Cover with foil and store at room temperature.
Using electric mixer, beat cream and crème fraîche in large bowl until soft peaks form.
Cut cake into wedges. Place 1 cake wedge on each plate. Drizzle date syrup over. Spoon
whipped cream alongside. Sprinkle dates over.
25
Recipe name CHICKEN TAGINE WITH APRICOTS AND ALMONDS
Image
Ingredients
1 teaspoon ground ginger
1/2 teaspoon turmeric
3 tablespoons plus 1/4 cup olive oil
1 (3-lb) chicken, cut into 6 pieces, wings and backbone discarded
1 tablespoon unsalted butter
1 medium red onion, halved, then sliced 1/4 inch thick
4 garlic cloves, finely chopped
5 sprigs fresh cilantro
5 sprigs fresh flat-leaf parsley
1 1/2 cups water
2 tablespoons mild honey
1 (3-inch) cinnamon stick
1/2 cup dried Turkish apricots, separated into halves
1/3 cup whole blanched almonds
Special equipment: a 10- to 12-inch tagine or heavy skillet; kitchen string
Preparation
Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2
tablespoons oil in a large bowl. Add chicken and turn to coat well.
Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over
moderate heat until hot but not smoking, then brown half of chicken, skin sides down,
turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same
manner, adding any spice mixture left in bowl.
Add onion and remaining 1/4 teaspoon salt to tagine and cook, uncovered, stirring
frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3
minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine
along with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and
simmer, covered, 30 minutes.
While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a
boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until
apricots are very tender (add more water if necessary). Once apricots are tender, simmer
until liquid is reduced to a glaze, 10 to 15 minutes.
While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and
cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a
slotted spoon to paper towels to drain.
Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and
cinnamon stick, and then serve chicken sprinkled with almonds on top.
26
Recipe name MOROCCAN BEEF STEW
Image
Ingredients
3 tablespoons olive oil, divided

1 3/4 pounds beef tenderloin, cut into 1-inch cubes
1 large onion, chopped
1 large carrot, chopped
2 garlic cloves, chopped
1 tablespoon paprika
2 teaspoons ground cumin
1 1/2 teaspoons ground cinnamon
2 cups beef broth
1/2 cup halved pitted Kalamata olives
1/2 cup golden raisins
1 15-ounce can garbanzo beans (chickpeas), drained
1/2 cup chopped fresh cilantro
1 teaspoon lemon peel
Preparation
Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with
salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3
minutes per batch. Transfer to plate. Add remaining 1 tablespoon oil, onion, carrot, and
garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add
spices; stir 1 minute. Add broth, olives, raisins, garbanzo beans, and cilantro; bring to
boil. Simmer until juices thicken, about 5 minutes. Add beef and any accumulated juices
and lemon peel to pan. Stir to warm through and serve.
27
Recipe name MOROCCAN-SPICED CHICKEN PAILLARDS
Image
Ingredients
For sauce
1/4 cup orange juice
1 tablespoon mild honey
1 teaspoon fresh lemon juice
1/4 teaspoon dried hot red pepper flakes
2 tablespoons unsalted butter
For paillards
1/2 teaspoon ground cumin
1/2 teaspoon paprika (not hot)
2 tablespoons olive oil
1 3/4 lb boneless chicken breast slices (1/4 inch thick; see cooks' note, below)
Special equipment: a well-seasoned large (2-burner) ridged grill pan
Preparation
Prepare grill pan and start sauce:
Heat grill pan over moderate heat until hot.
Meanwhile, simmer all sauce ingredients except butter in a 1-quart saucepan, uncovered,
stirring occasionally, 2 minutes. Set aside while cooking chicken.
Make paillards:
Cook cumin, paprika, and pepper in oil in a small skillet over moderately low heat,
stirring, until fragrant, about 2 minutes. Transfer to a small bowl, reserving skillet
for sauce (do not clean). Brush some spiced oil on 1 side of each paillard, then sprinkle
with some salt. Arrange 2 paillards in grill pan, oiled sides down, and brush tops with
some of spiced oil, then sprinkle with some salt. Grill 2 minutes, then turn over and
grill until just cooked through, about 3 minutes more. Transfer to a platter and cover
with foil. Grill remaining paillards in same manner, transferring to platter.
Finish sauce:
Pour sauce through a medium-mesh sieve into reserved small skillet, discarding solids.
Add any juices from chicken accumulated on platter to sauce and bring to a boil. Remove
from heat, then add butter and swirl skillet until butter is just incorporated. Season
sauce with salt and spoon over chicken.
Cooks' note:
Some sliced chicken breasts may not be of an even thickness. If necessary, put each
paillard between 2 sheets of plastic wrap and pound with flat side of a meat ponder until
about 1/4 inch thick.
28
Recipe name MOROCCAN SLOW-COOKED LAMB
Image
Ingredients
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon fennel seeds
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
2 1/2 pounds trimmed boned lamb shoulder, cut into 1 1/2- to 2-inch pieces
1 large onion, finely chopped
1 tablespoon tomato paste
2 cups low-salt chicken broth
1 15 1/2-ounce can garbanzo beans (chickpeas), drained
1 cup dried apricots (about 5 ounces)
2 large plum tomatoes, chopped
2 cinnamon sticks
1 tablespoon minced peeled fresh ginger
2 teaspoons (packed) grated lemon peel
2 tablespoons chopped fresh cilantro
Preparation
Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil
in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and
cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil
to skillet between batches, about 8 minutes per batch. Transfer lamb to another large
bowl after each batch.
Add onion and tomato paste to drippings in skillet. Reduce heat to medium; sauté until
onion is soft, about 5 minutes. Add broth, garbanzo beans, apricots, tomatoes, cinnamon
sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return lamb
to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just
tender, about 1 hour. Uncover and simmer until sauce thickens enough to coat spoon, about
20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly.
Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low
heat, stirring occasionally.)
Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve
29
Recipe name ROASTED ORGANIC CHICKEN WITH MOROCCAN SPICES
Image
Ingredients
3 tablespoons fresh lemon juice
2 tablespoons Hungarian sweet paprika
1 tablespoon ras-el-hanout*
1 tablespoon chopped fresh mint
1 tablespoon salt
2 teaspoons grated lemon peel
1 teaspoon ground black pepper
1 garlic clove, peeled
1 4 3/4- to 5-pound whole free-range organic chicken
2 small whole lemons, pierced all over with fork
6 garlic cloves, unpeeled
*A Moroccan spice blend available at some specialty foods stores, Middle Eastern markets,
and by mail from The Spice House
Preparation
Position rack in center of oven and preheat to 400°F. Blend first 9 ingredients in
blender to moist paste.
Remove neck, giblets, and excess fat from main cavity of chicken. Rinse chicken inside
and out; pat dry with paper towels. Rub 1/3 of spice paste into main cavity and neck
cavity, then rub remaining spice paste all over outside of chicken. Place lemons and
garlic cloves in main cavity of chicken. Tie legs together. Place chicken on rack in
roasting pan. Roast 45 minutes; tent with foil to prevent over browning. Continue to
roast chicken until instant-read thermometer inserted into thickest part of thigh
registers 170°F, about 45 minutes. Transfer chicken to platter; let stand 10 minutes
(internal temperature will increase by 5 to 10 degrees).
30
Recipe name SPICED CARROTS
Image
Ingredients
2 lb medium carrots (about 12)

2 tablespoons brown sugar
1/2 cup water
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon cayenne, or to taste
Preparation
Quarter carrots lengthwise, then cut into 2 1/2-inch pieces.

Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides,
then sauté carrots, uncovered, stirring occasionally, until slightly softened, about 5
minutes. Add brown sugar, stirring until sugar is melted. Stir in water, lemon juice,
salt, cinnamon, and cayenne and simmer, covered, until carrots are tender and liquid is
reduced to a glaze, 8 to 10 minutes.
31
Recipe name MOROCCAN BRAISED BEEF
Image
Ingredients

2 1/2 pounds boneless chuck roast, cut into 3/4-inch cubes
2 cups chopped onions
1 tablespoon garam masala*
1 tablespoon paprika
1 teaspoon ground cumin
1 cup dry red wine
1/2 cup dry Sherry
2 cups beef broth
1 14 1/2-ounce can diced tomatoes in juice
1 1/2 cups golden raisins
Preparation
Heat 2 tablespoons oil in large pot over medium-high heat. Sprinkle meat with salt and
pepper. Add meat to pot; sauté until no longer pink, about 5 minutes. Transfer meat to
bowl. Heat 1 tablespoon oil in same pot. Add onions; sauté until brown, about 8 minutes.
Add garlic and next 5 ingredients; stir 1 minute. Add wine and Sherry; boil until reduced
to glaze, stirring occasionally, about 8 minutes. Add broth, tomatoes with juice, and
raisins; stir to blend. Add beef and accumulated juices; bring to simmer. Reduce heat to
medium-low. Simmer uncovered until sauce is thick and beef is tender, stirring
occasionally, about 1 hour 15 minutes. Season stew with salt and pepper. (Can be made 2
days ahead. Cool slightly, chill until cold, then cover and keep chilled. Rewarm before
serving.)
Serve over couscous, if desired.
32
Recipe name GRILLED CHARMOULA LAMB CHOPS
Image
Ingredients
1 small onion, chopped
1/2 cup loosely packed fresh cilantro sprigs
1/2 cup loosely packed fresh flat-leaf parsley leaves
2 small garlic cloves, finely chopped
1/4 cup olive oil
2 teaspoons fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon sweet paprika
1/8 teaspoon cayenne
2 (1 1/4-inch-thick) loin lamb chops (10 oz total), trimmed
Preparation
Blend all ingredients except lamb chops in a blender until smooth, about 1 minute. Pat
chops dry and transfer to a plate, then rub chops all over with 2 tablespoons charmoula
and marinate, covered, at room temperature 30 minutes.
While chops marinate, prepare grill for cooking. If using a charcoal grill, open vents on
bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your
hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on
high, covered, 10 minutes, then reduce heat to moderate.
Grill chops, covered only if using a gas grill, on lightly oiled grill rack, turning over
once, until medium-rare, about 8 minutes total. Transfer to a plate and let stand,
loosely covered, 10 minutes.
Cooks' notes:
• If you aren't able to grill outdoors, chops can be cooked in a hot lightly oiled well-
seasoned ridged grill pan over moderate heat.
33
Recipe name MOROCCAN CHICKEN WITH EGGPLANT, TOMATOES, AND ALMONDS
Image
Ingredients

3 cups sliced onions
6 large garlic cloves, minced
1 tablespoon Hungarian sweet paprika
1 1/2 teaspoons coarse kosher salt
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon fennel seeds, ground
1 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
2 cups drained canned diced tomatoes (from 28-ounce can)
1 cup water
3 tablespoons (or more) fresh lemon juice
8 chicken thighs with bones, skinned
8 chicken drumsticks, skinned
1 large eggplant, unpeeled, cut into 1-inch cubes
1 tablespoon chopped fresh marjoram
1/2 cup whole blanched almonds or slivered almonds, toasted
Chopped fresh cilantro
Preparation
Heat 2 tablespoons olive oil in heavy large wide pot over medium heat.
Add onions and garlic. Cover and cook until onions are soft, about 10 minutes. Add
paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger; stir 1 minute. Add
tomatoes, 1 cup water, and 3 tablespoons lemon juice; bring to boil. Arrange all chicken
in single layer in pot; spoon some sauce over. Bring to boil. Reduce heat to medium-low,
cover, and simmer 15 minutes. Turn chicken over, cover, and simmer until chicken is
tender, about 20 minutes longer. Meanwhile, preheat oven to 400°F. Brush large rimmed
baking sheet with olive oil. Place eggplant and remaining 4 tablespoons olive oil in
large bowl; toss to coat. Spread eggplant out on prepared baking sheet and bake until
soft and brown, stirring occasionally, about 25 minutes. (Chicken and eggplant can be
made 1 day ahead. Cool slightly. Refrigerate separately until cold, then cover and keep
refrigerated.)
Stir eggplant and marjoram into chicken. Simmer uncovered 10 minutes to heat through and
blend flavors. Season stew to taste with more lemon juice, if desired, and salt and
pepper. Transfer chicken to large shallow bowl. Sprinkle with almonds and cilantro.
34
Recipe name MOROCCAN-STYLE CHICKEN PHYLLO ROLLS
Image
Ingredients
1 small onion, finely chopped
1 tablespoon olive oil
Scant teaspoon salt
1/4 teaspoon ground coriander
1 1/4 lb chicken thighs (with skin and bones)
3/4 cup low-sodium chicken broth
1/2 cup water
1/4 cup sliced almonds, toasted, cooled, and coarsely chopped
2 large eggs, lightly beaten
1 stick (1/2 cup) unsalted butter, melted
8 (17- by 12-inch) phyllo sheets, thawed if frozen
2 teaspoons brown mustard seeds
Accompaniment: spiced tomato sauce
Preparation
Make filling:
Cook onion in oil along with salt, cumin, ginger, turmeric, pepper, and coriander in a 3-
quart heavy saucepan over moderate heat, stirring, until softened, about 5 minutes. Add
chicken, broth, water, and cinnamon stick and simmer, covered, turning chicken over once,
until meat is very tender, about 45 minutes total. Transfer chicken with tongs to a bowl,
reserving cooking liquid.
When cool enough to handle, shred chicken, discarding skin and bones, and transfer to a
large bowl. Transfer cooking liquid to a 2-cup glass measure (do not clean saucepan) and
let stand 1 minute, then skim off fat and discard cinnamon stick. Return liquid to
saucepan and simmer over moderately high heat, uncovered, until reduced to about 1/4 cup
(liquid will look like a glaze in bottom of pan), about 8 minutes, then stir into
shredded chicken along with almonds.
Reserve 2 tablespoons beaten egg in a cup for egg wash. Lightly season remaining egg with
salt and pepper, then cook in 1/2 tablespoon butter in an 8- to 10-inch nonstick skillet
over moderately high heat, stirring, until just set but still slightly soft. Stir
scrambled egg into filling.
Make rolls:
Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
35
Put 1 phyllo sheet on a work surface, keeping remaining phyllo covered with overlapping
sheets of plastic wrap and a damp kitchen towel, and brush generously with some melted
butter. Evenly sift 1/4 teaspoon cinnamon over buttered phyllo using a fine-mesh sieve,
then top with another phyllo sheet and generously brush with butter.
Halve buttered phyllo stack crosswise, then arrange 1 half with a long side nearest you.
Spread 1/4 cup chicken filling in a narrow strip along edge nearest you, then roll up
filling tightly in phyllo, leaving ends open. Transfer roll, seam side down, to a cutting
board set inside a baking pan (to help contain mustard seeds when sprinkling). Make
another roll with remaining half stack. Make 6 more rolls in same manner, transferring to
cutting board.
Lightly brush top of rolls with egg wash and immediately sprinkle with mustard seeds,
pressing lightly on seeds to help adhere. Cut each roll crosswise into 4 pieces and
arrange pieces 1 inch apart on 2 baking sheets. Bake, switching position of sheets
halfway through baking, until phyllo is golden brown, about 12 minutes total.
Transfer rolls to a rack to cool slightly.
Cooks' notes:
• Rolls can be assembled (but not coated or cut) 1 day ahead and chilled, covered.
• Rolls can be assembled and cut (but not coated or baked) 2 weeks ahead and frozen,
wrapped well in plastic wrap. Coat frozen rolls, then bake (do not thaw) in a preheated
350°F oven about 20 minutes.
36
Recipe name MOROCCAN LAMB TAGINE WITH RAISINS, ALMONDS, AND HONEY (Mrouzia)
Image
Mrouzia is a dish traditionally made after the celebration of Aid el Kebir ("Feast of the
Slaughter of the Lamb"), an occasion when, historically, a family would have large
amounts of meat on hand. In the days before refrigeration, the lamb was cooked in copious
amounts of fat and spices to preserve it. Don't worry this version has much less butter
and less intense spicing than the original.
Ingredients
2 teaspoons ras-el-hanout*
2 teaspoons salt
1/4 teaspoon crumbled saffron threads
3 cups water
3 lb boneless lamb shoulder, cut into 1-inch cubes
1 large onion, coarsely grated (1 cup)
2 (3-inch) cinnamon sticks
1/2 stick (1/4 cup) unsalted butter, cut into pieces
1 1/4 cups raisins
1 1/4 cups whole blanched almonds
1/2 cup honey
Accompaniment: couscous
Preparation
Whisk together ras-el-hanout, salt, pepper, ginger, saffron, and 1 cup water in a 5-quart
heavy pot. Stir in lamb, remaining 2 cups water, onion, garlic, cinnamon sticks, and
butter and simmer, covered, until lamb is just tender, about 1 1/2 hours.
Stir in raisins, almonds, honey, and ground cinnamon and simmer, covered, until meat is
very tender, about 30 minutes more.
Uncover pot and cook over moderately high heat, stirring occasionally, until stew is
slightly thickened, about 15 minutes more.
Cooks' note:
• Tagine can be made 1 day ahead and cooled, uncovered, then chilled, covered.
37
Recipe name MOROCCAN LAMB KEBABS WITH GOLDEN COUSCOUS
Image
Ingredients
3/4 cup olive oil

2/3 cup fresh lemon juice
2 tablespoons chopped fresh mint
4 teaspoons salt
4 teaspoons grated lemon peel
2 teaspoons ground black pepper
2 teaspoons ground coriander
4 pounds well-trimmed boneless leg of lamb, cut into 2-inch cubes
16 12-inch-long metal skewers

32 whole dried apricots (preferably Mediterranean), soaked in boiling water 5 minutes,
drained
4 red onions, each cut into 8 chunks
Preparation
Whisk first 9 ingredients in medium bowl to blend. Transfer 1/2 cup marinade to small
bowl; cover, chill, and reserve as basting sauce. Add lamb to remaining marinade in
medium bowl; toss to coat. Marinate 2 hours at room temperature or cover and refrigerate
overnight.
Prepare barbecue (medium-high heat). Remove lamb from marinade. Thread lamb cubes onto 8
skewers, dividing equally. Thread apricots and onion chunks alternately on remaining 8
skewers. Brush all skewers with some of reserved 1/2 cup marinade. Sprinkle onion-apricot
skewers with salt and pepper. Grill onion-apricot skewers until onions soften and begin
to brown, occasionally turning and basting with marinade and moving skewers to cooler
part of barbecue if necessary to keep apricots from burning, about 10 minutes. Grill lamb
to desired doneness, turning occasionally, about 8 minutes for medium-rare.
Mound Golden Couscous on platter. Top with skewers and serve.
38
Recipe name GRILLED CHICKEN MOROCCAN STYLE
Image
Ingredients
Start marinating the chicken four to six hours ahead. Pour frosty Pilsners or a chilled
Chenin Blanc.
1 cup olive oil
1/4 cup red wine vinegar
3 tablespoons ground cumin
1 1/2 tablespoons ground coriander
2 teaspoons ground cinnamon
2 teaspoons salt
2 teaspoons sugar
4 large chicken breast halves with skin and ribs, cut crosswise in half
4 chicken legs
4 chicken thighs
1/4 cup minced fresh parsley
Preparation
Whisk first 8 ingredients in large glass baking dish. Add all chicken; turn to coat.
Cover with plastic wrap; chill 4 to 6 hours.
Prepare barbecue (medium heat). Place marinade-coated chicken on barbecue. Grill chicken
until just cooked through, occasionally brushing with any remaining marinade, about 10
minutes per side for breasts and about 12 minutes per side for leg and thigh pieces.
Transfer chicken to platter. Sprinkle with parsley.
39
Recipe name MOROCCAN-SPICED COLD TOMATO SOUP
Image
Ingredients
North African spices combine with a touch of honey and lemon in a refreshing summer soup.
1 teaspoon paprika
Scant 1/4 teaspoon ground cinnamon
1 (14- to 16-oz) can whole tomatoes in juice, drained and juices reserved
1 3/4 cups chicken broth (14 fl oz)
2 teaspoons honey
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1/2 teaspoon fresh lemon juice, or to taste
Garnish: lemon slices
Preparation
Cook onion in oil with spices in a 3-quart heavy saucepan over moderate heat, stirring
occasionally, until onion is softened and begins to brown, 4 to 5 minutes. Coarsely chop
tomatoes and add to onion mixture with reserved juices, broth, honey, 1 tablespoon
parsley, and 1 tablespoon cilantro, then bring to a boil. Transfer soup to a metal bowl
set in a larger bowl of ice and cold water. Cool soup, stirring occasionally, until cold,
15 to 20 minutes. Stir in lemon juice and salt and pepper to taste, then stir in
remaining parsley and cilantro.
40
Recipe name CHICKEN TAGINE WITH SPRING VEGETABLES
Image
Ingredients
1 lemon, halved
6 medium artichokes, stems trimmed to 1/2 inch
1/2 cup (about) olive oil
1 pound onions, chopped
8 large garlic cloves, chopped
3 tablespoons (packed) grated lemon peel
1 tablespoon ground coriander
2 teaspoons Hungarian sweet paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
8 tablespoons chopped fresh parsley
8 tablespoons chopped fresh dill
8 tablespoons chopped fresh mint
4 pounds skinless boneless chicken thighs, trimmed of excess fat
4 cups low-salt chicken broth
3 fresh fennel bulbs, trimmed, bulbs quartered vertically
5 large carrots (about 1 1/2 pounds), peeled, cut into 1-inch lengths
Preparation
Fill large bowl with water; squeeze in juice from lemon. Working with 1 artichoke at a
time, break off enough outer leaves to expose pale green leaves. Trim dark green areas
off stem and base. Quarter artichoke lengthwise; trim artichoke quarters to 1 1/2-inch
lengths. Scrape out choke; drop quarters into lemon water.
Heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onions and sauté until
translucent, about 5 minutes. Add next 7 ingredients and 6 tablespoons each parsley,
dill, and mint; sauté 3 minutes longer. Scrape contents of skillet into heavy large pot;
reserve skillet.
Sprinkle chicken with salt and pepper. Heat 2 tablespoons oil in same skillet over
medium-high heat. Add 1/3 of chicken and sauté until golden, about 3 minutes per side.
Transfer to pot with onion mixture. Repeat with remaining chicken in 2 more batches,
adding more oil by tablespoonfuls if needed. Add broth to skillet; bring to boil,
scraping up browned bits. Transfer broth to pot; add fennel and carrots. Drain artichokes
and add to pot.
Bring tagine to boil. Cover, reduce heat to medium-low, and simmer until chicken is
almost tender, about 20 minutes. Uncover and simmer until chicken and all vegetables are
tender, about 15 minutes longer. Using slotted spoon, transfer chicken and vegetables to
large bowl. Boil sauce until reduced enough to coat spoon, about 10 minutes. Season with
salt and pepper. Return chicken and vegetables to sauce. (Can be made 1 day ahead. Cool
slightly. Chill uncovered until cold, then cover and keep refrigerated.)
Rewarm tagine over medium heat. Transfer to large bowl. Sprinkle with 2 tablespoons each
of parsley, dill, and mint.
41
Recipe name Cinnamon-Roasted Chicken With Harissa Sauce
Image
Ingredients
1 cup olive oil
1/4 cup ground cinnamon
1 tablespoon salt
1 teaspoon cayenne pepper
1 teaspoon sugar
8 small chicken breast halves with skin and bones
8 chicken thighs with skin and bones
1 cup (about) all purpose flour
4 tablespoons (about) peanut oil
Harissa Sauce(See Below this recipe how to make it)
Preparation
Mix first 5 ingredients in small bowl. Place chicken breasts and thighs in 2-gallon
resalable plastic bag. Pour oil mixture over; seal bag. Turn bag to coat chicken with
marinade. Chill overnight.
Preheat oven to 475°F. Transfer chicken to rimmed baking sheet, shaking off marinade.
Sprinkle chicken all over with flour. Heat 1 tablespoon peanut oil in large skillet over
medium-high heat. Working in batches, add chicken to skillet. Cook until golden, adding
more oil as needed, about 3 minutes per side. Return chicken to baking sheet, skin side
up. Roast until cooked through, about 15 minutes. Serve with Harissa Sauce.
42
Recipe name HARISSA SAUCE
Image
No Image
Ingredients
1 tablespoon coriander seeds
1 tablespoon caraway seeds
4 large garlic cloves, unpeeled
4 large red bell peppers
1/2 cup extra-virgin olive oil
1 tablespoon sugar
2 teaspoons dried crushed red pepper
Preparation
Stir coriander and caraway in small skillet over medium-high heat until aromatic, about
30 seconds. Transfer to processor. Cook garlic in same skillet, covered, over medium-low
heat until tender, turning occasionally, about 10 minutes. Cool. Peel garlic; add to
processor.
Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in
paper bag; let stand 10 minutes. Peel, seed, and coarsely chop peppers; add peppers, oil,
sugar, and crushed red pepper to processor. Puree. Season with salt and pepper. (Can be
made 1 day ahead. Cover and refrigerate.)
43
Recipe name MOROCCAN CARROT AND GOAT CHEESE SANDWICHES WITH GREEN OLIVE TAPENADE
Image
Ingredients
For carrots
2 tablespoons sugar
1 tablespoon fresh lemon juice
2 teaspoons sweet paprika
1 teaspoon salt
1/4 cup olive oil
1 1/2 lb medium carrots (8)
For tapenade
1 1/4 cups green olives (6 to 7 oz) such as Cerignola or picholine, pitted
3 tablespoons drained bottled capers, rinsed
1/4 cup chopped fresh flat-leaf parsley
1 flat anchovy fillet, chopped
1 teaspoon finely grated fresh lemon zest
1 1/2 tablespoons fresh lemon juice
1/4 cup olive oil
For sandwiches
12 slices good-quality pumpernickel sandwich bread
6 oz soft mild goat cheese (3/4 cup) at room temperature
Special equipment: an adjustable-blade slicer
Preparation
Prepare carrots:
Whisk together sugar, lemon juice, spices, salt, and oil in a large bowl until sugar is
dissolved.
Halve carrots crosswise on a long diagonal, then, starting from diagonal ends, cut into
1/16-inch-thick slices using slicer. Cook carrots in a 4- to 5-quart pot of boiling
salted water until crisp-tender, about 45 seconds. Drain well in a colander and
immediately toss with dressing. Cool to room temperature, stirring occasionally, then
marinate, covered and chilled, at least 4 hours.
Make tapenade and assemble sandwiches:

Pulse olives with capers, parsley, anchovy, zest, lemon juice, and pepper in a food
processor until coarsely chopped, then scrape down side of bowl with a rubber spatula.
Pulsing motor, add oil in a slow stream and continue to pulse until mixture is finely
chopped (do not pulse to a paste).
Spread tapenade on 6 slices of bread and goat cheese on remaining 6 slices, then make
44
sandwiches with carrots.
Cooks' notes:
• Carrots can marinate up to 2 days.
• Tapenade can be made 1 week ahead and chilled, covered
45
Recipe name CHICKEN TAGINE WITH CHICKPEAS AND MINT
Image
Ingredients
1 tablespoon olive oil
1 large onion, thinly sliced
1 tablespoon minced peeled ginger
1 1/2 tablespoons paprika
1 teaspoon turmeric
1/2 teaspoon ground coriander
1/8 teaspoon ground cinnamon
2 cups (or more) water
2 cups drained canned garbanzo beans (chickpeas), from two 15-ounce cans
1/2 cup canned diced tomatoes in juice
1/2 cup chopped fresh cilantro stems
1 lemon, quartered, thinly sliced
2 tablespoons (or more) fresh lemon juice
4 chicken leg-thigh pieces, skin removed, thighs and drumsticks separated
2 chicken breast halves with bones, skin removed, each cut crosswise into 2 pieces
3 medium carrots, peeled, cut into 2-inch pieces
2 cups 2-inch pieces green beans
1/4 cup chopped fresh mint
Preparation
Heat oil in heavy large pot over medium heat. Add onion, garlic, and ginger. Cover and
cook until onion is tender, stirring often, about 10 minutes. Add paprika and next 5
ingredients; stir 1 minute. Stir in 2 cups water, garbanzo beans, tomatoes with juices,
cilantro, lemon, and 2 tablespoons lemon juice. Bring to boil. Reduce heat, cover, and
simmer 10 minutes.
Sprinkle chicken with salt and pepper; add to pot. Cover and simmer 30 minutes. Add
carrots and more water to cover if liquid has evaporated; cook 10 minutes. Stir in green
beans; simmer until chicken and vegetables are tender, about 5 minutes longer. Season
with salt and pepper and more lemon juice, if desired. Transfer to bowl. Sprinkle with
mint.
46
Recipe name PINEAPPLE AND BANANA COUSCOUS PUDDING
Image
Ingredients
Couscous is a staple of the Moroccan table. This dessert version is similar to rice
pudding. Cream of coconut adds extra flavor.
3/4 cup water

1/2 cup plain couscous
1 tablespoon unsalted butter

1/2 large banana, chopped (about 1/2 cup)
1 tablespoon (packed) golden brown sugar
1 1/2 cups plus 2 tablespoons chilled whipping cream

5 tablespoons sweetened cream of coconut (such as Coco López)*
1 tablespoon triple sec
1/2 cup candied pineapple, minced
1 1/2 cups diced peeled fresh pineapple

Preparation
Bring 3/4 cup water to boil in heavy medium saucepan over high heat. Stir in couscous.
Remove from heat. Cover and let stand until water is absorbed, about 15 minutes. Fluff
with fork.
Melt butter in small nonstick skillet over medium-high heat. Add banana and sugar and
sauté until banana is soft, about 1 minute. Cool.
Using electric mixer, beat cream in large bowl until soft peaks form. Fold in cream of
coconut and triple sec. Reserve 6 tablespoons whipped cream mixture for topping. Fold
candied pineapple, couscous, and banana into remaining whipped cream mixture in large
bowl. Divide mixture among 6 parfait glasses or dessert bowls. (Can be made 4 hours
ahead. Cover whipped cream mixture and puddings separately and refrigerate.)
Top each pudding with some of reserved whipped cream mixture. Sprinkle each with fresh
pineapple and serve.
* Cream of coconut is available in the liquor section of most supermarkets.
47
Recipe name ROASTED MONKFISH, FENNEL, AND CHESTNUT TAGINE
Image
Ingredients
Though fig leaves keep the fish moist and make for a great presentation, it's also
delicious without them. (Note that fig leaves are not edible.)
2 large fennel bulbs (sometimes called anise; 21/2 lb total), stalks trimmed flush with
bulbs and bulbs halved lengthwise
1/2 teaspoon olive oil
3/4 stick (6 tablespoons) unsalted butter
1 1/2 cups roasted, shelled, and skinned chestnuts (1 lb in shell or 11 oz bottled whole)
6 unsprayed fresh fig leaves (optional)
6 (1-inch-thick) monkfish steaks (6 oz each)
1 cup white bordelaise sauce
Preparation
Preheat oven to 425°F.
Cut 1 fennel bulb half lengthwise into paper-thin slices with a mandoline or other manual
slicer and toss with oil and salt and pepper to taste. Cut remaining fennel lengthwise
into 1/3-inch-thick sticks.
Heat 3 tablespoons butter in a well-seasoned 10-inch cast-iron or heavy nonstick skillet

over moderately high heat until foam subsides, then cook fennel sticks in 2 batches with
salt and pepper to taste over moderate heat, stirring occasionally, until tender and
edges are golden brown, about 7 minutes. Transfer to a bowl with a slotted spoon,
reserving skillet, and keep warm, covered.
Halve chestnuts and add to skillet with 1 tablespoon butter and salt and pepper to taste.
Cook over moderate heat, stirring occasionally, until golden brown, about 3 minutes.
Transfer to bowl with fennel using slotted spoon, reserving skillet, and keep warm,
covered.
Blanch fig leaves in boiling salted water 2 minutes, then transfer to a bowl of ice and
cold water to stop cooking and drain well. Trim stems from leaves.
Pat fish dry and season with salt and pepper. Add 1 tablespoon butter to skillet and heat
over moderately high heat until foam subsides. Sear fish in 2 batches, turning once,
until golden brown, about 2 minutes, transferring to a plate.
Melt remaining tablespoon butter in skillet, then remove skillet from heat. If not using
fig leaves, drizzle pieces of fish with butter. If using fig leaves, arrange 1 leaf,
smooth side down, on a work surface, then put a piece of fish in middle and drizzle with
some of melted butter. Wrap fig leaf around fish to enclose it and secure with wooden
48
toothpicks. Wrap remaining fish in same manner.
Boil 1/2 cup sauce in skillet until reduced to about 1/3 cup, about 2 minutes. Stir in
chestnuts and cooked fennel and
transfer to a wide shallow heavy pot (with a tight-fitting lid) just large enough to hold
fish in 1 layer. Top chestnut mixture with fish. Cover pot with lid and roast in middle
of oven until fish is just cooked through, 12 to 15 minutes.
While fish is roasting, heat remaining 1/2 cup sauce in a small saucepan over moderate
heat until hot.
Remove toothpicks and open fig leaves. Serve fish (with fig leaves) over chestnut mixture
and scatter with raw fennel. Serve warm sauce on the side.
Cooks' note:
• Chestnut mixture can be cooked 6 hours ahead, cooled completely, and chilled, covered.
Reheat over low heat, stirring, before proceeding.
49
Recipe name SEA BASS WITH MOROCCAN SALSA
Image
Ingredients
3 medium-size red bell peppers
1/2 teaspoon ground cinnamon
1/2 cup chopped pitted Kalamata olives or other brine-cured black olives
1/2 cup chopped red onion
1/4 cup golden raisins
3 tablespoons fresh lemon juice
2 tablespoons (packed) chopped fresh mint
2 teaspoons grated orange peel
1/2 teaspoon (scant) cayenne
6 6-ounce sea bass fillets
Preparation
Char peppers over gas flame or in broiler until blackened on all sides, turning
frequently with tongs. Transfer peppers to medium bowl. Cover with foil; let stand 10
minutes. Peel, seed and coarsely chop peppers; return to same bowl.
Heat 1 tablespoon oil in heavy small skillet over medium heat. Add cumin and cinnamon;
stir until fragrant, about 1 minute. Pour oil mixture over peppers. Mix in olives, next 7
ingredients and 2 tablespoons oil. Season salsa with salt and pepper. (Can be made 2
hours ahead. Cover; let stand at room temperature, tossing occasionally.)
Preheat broiler. Brush fish all over with 2 tablespoons oil. Sprinkle with salt and
pepper. Broil until fish is opaque in center, about 2 1/2 minutes per side. Transfer fish
to plates. Spoon salsa over.
50
Recipe name Harira (Moroccan Soup)
Image
Ingredients
1 1/2 cups dried chickpeas

8 cups water
1 (35-oz) can whole tomatoes, drained
1 large onion, finely chopped
1 small celery rib (including leaves), finely chopped
1 teaspoon turmeric
1 teaspoon black pepper
4 cups vegetable broth (preferably organic) or chicken broth
1 cup lentils
2 oz dried capellini,broken into 1-inch pieces, or fine egg noodles (3/4 cup)
1/2 cup chopped fresh parsley
Accompaniment: lemon wedges
Preparation
Prepare chickpeas: Soak chickpeas in water to cover by 2 inches 8 to 12 hours.
Drain chickpeas and rinse well. Transfer to a large saucepan and add 8 cups water. Bring
to a boil, then reduce heat and simmer, uncovered, until tender, 1 1/4 to 1 1/2 hours.
Cool chickpeas and drain, reserving cooking liquid. You should have about 2 1/2 cups
liquid (if not, add more water).
Coarsely purée tomatoes in a food processor.
Cook onion and celery in butter in a 4-quart heavy pot over moderately low heat, stirring
occasionally, until softened. Add turmeric, pepper, and cinnamon and cook, stirring, 3
minutes.
Stir in tomato purée, 1/3 cup cilantro, chickpeas with reserved liquid, vegetable broth,
and lentils. Bring to a boil, then reduce heat and simmer, uncovered, until lentils are
tender, about 35 minutes.
Stir in pasta and cook, stirring, until tender, about 3 minutes. Stir in parsley,
remaining 1/3 cup cilantro, and salt to taste.
51
Recipe name LAMB TAGINE WITH PRUNES, APRICOTS, AND VEGETABLES
Image
Ingredients
In this recipe, a casserole dish stands in for the traditional tagine. Serve with
couscous or an Israeli salad of tomato, cucumber, and sweet onion.
2 lb (1-inch-thick) lamb shoulder chops

1 tablespoon vegetable oil
1 large onion, chopped
1 1/2 cups water
1 pinch saffron threads, crumbled
3/4 teaspoon salt
1 1/2 large carrots, cut into 1/4-inch-thick rounds
1 small sweet potato, peeled and cut into 3/4-inch pieces
2/3 cup pitted prunes
1/2 cup dried apricots (preferably Turkish)
1 medium yellow squash, cut into 3/4-inch pieces
2 teaspoons honey (optional)
Freshly grated nutmeg
Preparation
Cut lamb from bones, reserving bones, then cut meat into 1-inch pieces.
Heat 1/2 tablespoon oil in a flameproof wide shallow casserole with a tight-fitting lid
over moderately high heat until hot but not smoking. Brown meat on all sides in 2
batches, transferring to a plate as browned. Brown bones and transfer to plate.
Add remaining 1/2 tablespoon oil to tagine and cook onion, stirring, until softened.
Return meat and bones to pot.
Stir in water, saffron, salt, and pepper and bring to a boil. Reduce heat and simmer
mixture, covered, stirring occasionally, until lamb is tender, about 1 1/4 hours.
Transfer lamb to a clean plate and add any meat from lamb bones, discarding bones.
Add carrots and sweet potato to pot, then simmer, covered, stirring occasionally, until
vegetables are barely tender, about 10 minutes.
Add ginger, cinnamon, prunes, apricots, and squash, then simmer, covered, stirring
occasionally, until vegetables and fruits are tender, about 5 minutes.
Return lamb to stew and add honey. Season with salt, pepper, and nutmeg and simmer,
uncovered, stirring occasionally, 5 minutes.
52
Recipe name MOROCCAN CHICKEN WITH PRESERVED MEYER LEMONS AND GREEN OLIVES
Image
Ingredients
This recipe is just one of the countless ways to use preserved lemons.
4 boneless skinless chicken breast halves
2 medium onions, sliced inch thick
2 garlic cloves, thinly sliced
1/2 teaspoon freshly ground black pepper
8 pieces preserved Meyer lemon (See how to prepare it below)
1/2 cup chicken broth
1/4 cup dry white wine
16 pitted green olives, halved
2 tablespoons coarsely chopped fresh cilantro
Preparation
Pat chicken dry, then season with salt and pepper. Heat 1 tablespoon oil in a 12-inch
nonstick skillet over moderately high heat until hot but not smoking, then sauté chicken
until golden brown, about 3 minutes on each side. Transfer chicken to a plate and keep
warm, covered.
Add remaining tablespoon oil to skillet and reduce heat to moderate. Cook onions and
garlic, stirring frequently, until softened but not browned, 8 to 10 minutes. Add
turmeric and pepper and cook, stirring, 1 minute.
Scrape pulp from preserved lemon, reserving for another use. Cut rind into thin strips
and add to onions with broth, wine, and olives.
Return chicken, with any juices accumulated on plate, to skillet. Braise, covered, until
chicken is cooked through, about 12 minutes. Serve sprinkled with cilantro.
53
Recipe name PRESERVED MEYER LEMONS
Image
No Image
Ingredients
2 1/2 to 3 lb Meyer lemons

(10 to 12)
2/3 cup coarse salt
1/4 cup olive oil
Special equipment: 6-cup jar with tight-fitting lid
Preparation
Blanch 6 lemons in boiling water 5 minutes. When cool enough to handle, cut lemons into 8
wedges each and discard seeds. Toss with salt in a bowl and pack into jar.
Squeeze enough juice from remaining lemons to measure 1 cup. Add enough juice to cover
lemons and cover jar with lid. Let stand at room temperature, shaking gently once a day,
5 days. Add oil and chill.
Cooks' note:
• Preserved lemons keep, chilled, up to 1 year.
54
Recipe name GRILLED CHARMOULA LAMB CHOPS
Image
Ingredients
1/4 cup coriander seeds
1/4 cup cumin seeds
1 teaspoon whole cloves
1/2 cup paprika (not hot)
1 1/2 teaspoons cayenne
1 cup olive oil
1/4 cup finely chopped garlic (1 large head)
100 lamb rib chops, frenched to the eye (about 17 lb. frenched)
4 cups chopped fresh cilantro (4 large bunches)
Preparation
Break cinnamon sticks into 1-inch pieces and finely grind in batches in an electric
coffee/spice grinder with coriander, cumin, and cloves. Stir together with paprika and
cayenne.
Stir together 1/4 cup oil and 1 tablespoon garlic in a large bowl and add 25 lamb chops,
tossing to coat. Season with salt and toss with 1/4 cup spice mixture and 1 cup cilantro
to coat. Transfer coated lamb to sealable plastic bags and coat remaining meat in same
manner. Marinate, chilled, at least 2 hours.
Prepare grill.
Season lamb with salt and grill in batches on an oiled rack about 4 minutes on one side,
then 2 minutes on the other for medium-rare. (Alternatively, broil lamb under a preheated
broiler 2 to 3 inches from heat.) Serve lamb warm or at room temperature.
Cooks' notes:
• Spice mixture may be made up to 1 week ahead and kept, covered, at room temperature.
• Lamb chops may be marinated up to 1 day and/or grilled (or broiled) 1 day ahead and
chilled, covered. Reheat the chops in batches, in single layers in shallow baking pans,
in a 425°F. Oven 8 minutes, or until chops are heated through.
To make 6 servings:
Follow the directions above using the following ingredient amounts:
1 tablespoon coriander seeds
1 tablespoon cumin seeds
3 whole cloves
2 tablespoons paprika (not hot)
1 tablespoon finely chopped garlic
2 (8-rib) racks of lamb, frenched to the eye (about 2 3/4 lb. frenched)
4 cups chopped fresh cilantro (4 large bunches)
55
Recipe name Moroccan Tagine
Image
Ingredients
• 1 tablespoon olive oil
• 2 large onions, peeled and sliced into rings
• 2 pounds lamb meat, cut into 1 1/2 inch cubes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seed
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• salt to taste
• 1 teaspoon ground black pepper
• 4 pears - peeled, cored and cut into 1 1/2 inch chunks
• 1/2 cup golden raisins
• 1/2 cup blanched slivered almonds
Preparation
Heat the oil in a large pot or Dutch oven over medium heat. Fry the onion in the oil
until soft. Add the lamb meat to the pan, and fry until just browned on the outside.
Season with cumin, coriander, ginger, cinnamon, salt and pepper. Pour just enough water
into the pot to cover the meat. Cover, and simmer over low heat for 1 1/2 to 2 hours,
until meat is tender and the mixture is stew-like. Displace lid a little after an hour if
there appears to be too much liquid.
Add the pears, golden raisins and almonds to the stew, and cook for another 5 minutes or
so, until the pears are soft. Serve with rice
56
Recipe name Couscous
Image
Ingredients
3 1/2 pound chicken, cut in 6 pieces
3 1/2 Tbs butter
2 1/2 cup vegetable oil
1 large onion, cut into wedges
5 pounds plum tomatoes, quartered
1 cup fresh parsley, chopped
1 1/2 tsp ginger
1 1/2 tsp black pepper, ground
1 tsp ground turmeric
1 whole jalapeno chili
5 cinnamon sticks
2 1/2 tsp cayenne pepper
1/8 tsp saffron threads, crushed
5 small turnips, peeled, quartered
4 large carrots, peeled, quartered lengthwise and crosswise
1 large acorn squash, peeled, seeded & cut into 2 inch pieces
3 small zucchini, cut quartered lengthwise then crosswise
16 ounce canned garbanzo beans
2 1/4 cups water
1/2 tbs salt
3 cups couscous, about 18 ounces
4 cups chicken broth, canned
Preparation
Combine chicken and broth in a large oven. Simmer until chicken is cooked through,
turning occasionally, about 20 minutes. Using tongs remove chicken from cooking liquid:
reserve cooking liquid, skin and bone chicken; cut into bite size pieces. Melt 2
tablespoons of butter with the oil in large heavy oven over medium-high heat. Add onion,
sauté until tender, about 10 minute. Add tomatoes and next 8 ingredients and stir 30
seconds. Mix in reserved cooking liquid, turnips, carrots, squash, zucchini and garbanzo
beans with liquid.
Cover and simmer until the vegetables are almost tender about 15 minutes. Uncover and
cook until vegetables are tender, about 5 minutes. Add chicken pieces to sauce and cook
until heated through, about 3 minutes. Discard jalapeno. Meanwhile bring 2 1/4 cup. Water
and 1-1/2 Tbs butter and salt to boiling. Stir in couscous. Remove from heat, cover and
let stand 10 minutes; fluff with fork. Arrange couscous in centre of serving platter.
Drizzle couscous with 3/4 cup sauce. Spoon chicken and vegetables atop couscous. Serve
passing remaining sauce separately.
57
Recipe name Lentil Tagine
Image
Ingredients
450g/1lb Lentils
1.1L/40fl.oz. Fresh Vegetable Stock
4 Garlic Cloves, crushed
675g/1-1/2lb Sweet Potatoes, peeled and cut into cubes
550g/1-1/4lb Tomatoes, chopped
325g/12oz Capsicum (Sweet Peppers) deseeded and chopped
325g/12oz Onions, chopped
1 tbsp freshly grated Ginger
1 teasp Cayenne Pepper
1 level teasp Ground Cumin
Salt
Freshly chopped Coriander to garnish
Preparation
1. Place the lentils, stock and garlic in a large saucepan, bring to boil
stirring, reduce the heat cover and simmer for 20 minutes.
2. Add the sweet potatoes, tomato, peppers, onions, ginger, cumin, cayenne pepper
and salt. Bring back to simmering point and continue to cook, uncovered, for a
further 30 minutes or until the sweet potato is soft.
To serve - garnish with chopped coriander and serve with rice or couscous.
58
Recipe name MOROCCAN CARROT SALAD
Image
Nice cool dog-days-of-summer dish, as a main course for lunch or a light dinner, or as a
complimentary side. Spicy-sweet, deliciously ethnic and lots of texture and color. Try it
as an appetizer, too, by scooping it up with bread or pita chips.
Ingredients
1 lb. carrots, peeled and grated

2 medium seedless oranges, peeled and segmented
1 tsp. honey
1 tbsp. fresh lemon juice
1/4 cup extra virgin olive oil
3/4 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/8 tsp. ground cinnamon
3 tbsp. chopped, fresh cilantro leaves
Preparation
Segment oranges over a small bowl to catch the juices, and set juice aside.
Place grated carrots and orange segments into a large bowl, set aside.
Whisk honey, lemon juice, oil, cumin, salt, cayenne and cinnamon together with reserved
orange juice in small bowl for dressing.
Pour dressing mixture over the carrots and oranges, add the cilantro, and toss to coat.
Let stand until liquid starts to pool at the bottom of the bowl (about 3 min).
Place salad in a fine-mesh strainer and let sit undisturbed for 2 minutes.
Remove from strainer and serve immediately
59
Recipe name Potluck Moroccan Chicken with Dried Fruit and Olives
Image
Ingredients
1 cup dry white wine
1 cup (packed) brown sugar
1/2 cup red or white vinegar (such as merlot or champagne vinegar)
1/2 cup olive oil
3 tablespoons crumbled dried marjoram or basil
6 cloves garlic, pressed
4 1/2 to 5 pounds boneless skinless chicken thighs or breasts, rinsed and patted dry
1 can (16 ounces) black or nicoise olives, drained and pitted
1 can (6 ounces) pitted green olives
8 dried apricot halves
8 ounces pitted prunes (regular or bite-size)
1/2 cup drained nonpareil capers
Preparation
Prepare the chicken the day before baking. In a very large plastic container with a snap-
on lid, combine the wine, brown sugar, vinegar, oil, marjoram, and garlic. Add the
chicken, olives, apricots, prunes, and capers; cover and shake to coat the chicken with
the marinade. Refrigerate overnight.
To serve at room temperature, bake the day of serving. To serve cold, bake the day before
and refrigerate overnight. I usually bake this juicy dish on site, since it is easiest to
transport in the marinade container and is delicious piping hot.
Preheat oven to 400°F., if baking immediately. Divide the chicken and marinade between 2
baking dishes. Bake, uncovered, for 35 to 45 minutes, depending on the thickness of the
meat, until the chicken is no longer pink when pierced with the tip of a knife. (If using
1 small oven, carefully switch the position of the pans halfway through cooking, or bake
1 pan at a time.) Taste the juices for seasoning.
If serving cold, cool to room temperature in the juices, cover, and refrigerate
overnight.
60
Recipe name Low Carb Moroccan Chicken
Image
Ingredients
Sauce
1/4 cup Smucker's® Low Sugar Orange Marmalade or Apricot Preserves
1 cup full fat sour cream
1 teaspoon dry mustard
1/2 teaspoon cumin
optional:
1/4 teaspoon celery seeds
2 tablespoons minced green onions
Chicken
1/2 teaspoon salt
1/4 teaspoon pepper
3 - 3 1/2 lb. chicken, cut into pieces
1/4 cup Smucker's® Low Sugar TM Orange Marmalade or Apricot Preserves
Preparation
Mix all sauce ingredients together. Set aside -- serve at room temperature; store in
refrigerator.
Ingredients for
Mix first cinnamon, salt and pepper together to make a rub. Rub all over chicken pieces.
Broil chicken, skin side down for 15 minutes, turn and broil 15 minutes more -- until
skin is crisp and juices run clear. Brush on 1/4 cup low sugar orange marmalade or
apricot preserves. Broil 2 minutes more. Serve with sauce.
Approximate nutritional analysis per serving:

318 calories, 17 g fat, 118 mg cholesterol, 296 mg sodium, 34 g protein, 6 g
carbohydrates, 6 net carbs.
61
Recipe name Pastilla
Preparation
Boil chicken in enough water to keep covered along with the chopped onion and spices until
cooked, about 30 minutes. Drain chicken, reserving about 1/4 -1/3 cup of the cooking liquid.
Bone the chicken and cut the meat into small pieces.
Cook eggs, along with 1/4 - 1/3 cup reserved cooking liquid from chicken in a large skillet
until soft scrambled, do not overcook the eggs. Mix cooked eggs with chicken meat until well
combined.
Process almonds, sugar and cinnamon in a food processor until almonds are crushed.
The above three steps can be done ahead of time, if desired. refriegarate ingredients until
ready to cook.
Phyllo dough can be a little tricky to work with. For best results, thaw completely. It's
important to keep the dough you are going to work with wrapped in a slightly damp kitchen towel,
as the dough dries out very quickly and becomes fragile and breaks apart. To prepare for the
recipe, Chef Daniel separated two large sheets of dough, folded each sheet in half, then in half
again and wrapped them in a damp towel.
Now you're ready to assemble the dish.
1. 2. 3.
Brush an oven-proof skillet with melted butter. Unfold layer a phyllo pastry a little more than
halfway across the skillet (photo 2), followed by another layer of dough over the other half
(photo 3), overlapping the two pieces in the middle.
4. 5. 6.
Spread about 1/3 cup of the crush almond mixture over the bottom of the dough (photo 4),
followed by the chicken egg mixture, followed by another layer of almonds (photos 5 and 6).
62
7. 8. 9.
Carefully fold over the phyllo dough on all sides (photos 7 and 8), then brush the top of the
pastry with melted butter (photo 9).
10. 11. 12.
Bake the bastilla in a 350° F. oven for about 12-15 minutes or until lightly browned (photo 10).
Carefully turn skillet upside-down on plate to remove bastilla (photos 11 & 12).
13. 14.
Sift a heavy layer of confectioner's sugar over the Bastilla (photo 13). Pinching cinnamon
between your fingers, draw a criss-cross pattern of cinnamon over the layer of confectioner's
sugar (photo 14). Take a paper towel and wipe away excess sugar from the edges of the plate.
Serve immediately.
63
Recipe name Moroccan Preserved lemons recipe
Image
Ingredients
6 lemons, about 1 3/4 pounds
1/2 cup coarse salt
One 1-inch stick cinnamon
1/2 teaspoon allspice berries
1/2 teaspoon black peppercorns
2 whole cloves
1 bay leaf
Preparation
Bring a pot of water to a boil. Add the lemons, return the water to a boil, and cook 3
minutes. Drain, drop the lemons into cold water, changing it once or twice to cool the
lemons; drain again and dry.
Stand the lemons on end and cut lengthwise nearly into quarters so that they open out but
remain attached at one end. Spread each open and sprinkle liberally with the salt; close
it up and pack it in a wide-mouth 2-quart preserving jar, or two 1-quart jars, pressing
to squeeze out some of the juice. Continue with the remaining lemons. Add the spices to
the jar (or jars), along with the remaining salt, and pour in fresh boiling water up to
the top. Wait until all the bubbles have risen, then seal and sterilize. Store at least 1
month in a cool, dry place.
To use, rinse the lemons and quarter, slice, or chop them with or without the pulp.
Refrigerate after opening.
64
Recipe name Tangia (Marrakech recipe)
Image
This renowned dish owes its name to the squat earthenware cooking vessel in which it is
cooked. All the ingredients are put in and given a stir, and then the dish is simply tied
up with paper and string and brought to the hammam where the “farnachi” covers it in hot
ashes and leaves it to cook for at least four hours. This is a dish made by men for men,
a treat prepared by bachelors for a party or an outdoor gathering accompanied by music
and card playing
Ingredients
• 1.5 kg (3 lb.) mutton or lamb
• 6 whole cloves of garlic, peeled
• 2 tbsp. cumin
• A good pinch of saffron
• 1 preserved lemon, split into 4
• 1 tbsp. ras-el-hanout
• 50-100 g (2-3 oz.)smen (Salty butter)
1 glassful water
Preparation
Place all the ingredients into the tanjia, add the water, mix well, close up with paper and
string, pierce with a few holes and take to the “hammam” to be cooked in hot ashes.
• Serve very hot.
NB. This can also made using only normal Gaz, if no Hammam found nearby using normal cooking
pot.
65
Recipe name Moroccan Mint Tea
Image
Ingredients
10 sprigs fresh mint, plus extra for garnish, 3 teaspoons green tea
3 tablespoons sugar (or more to taste),4 cups water

Preparation
Boil the water and pour a small amount in the teapot, swishing it around to warm the pot.
Combine the mint and green tea and sugar in the teapot, then fill it with the rest of the hot
water.
Let the tea brew for three minutes.
Set out glasses for the tea.
A shot-glass is close to the slender glasses used in Morocco.
Fill just one glass with the tea, then pour it back in the pot.
Repeat.
This helps to dissolve and distribute the sugar.
Pour the tea.
You want nice foam on the tea so always pour with the teapot a high distance above the
glasses.
If you do not have at least a little foam on the top of the first glass, then pour it back
into the teapot and try again until the tea starts to foam up nicely.
Garnish with the remaining sprigs of mint.
66
Recipe name Mutton Tagine with Prunes
Image
Ingredients
• 1.5 kg (3 lb.) mutton or lamb shoulder, cut into pieces
• 500 g (18 oz.) prunes, washed and plumped in water
• 100 g (3 1/2 oz.) almonds, blanched and fried
• 2 medium onions
• 3 cloves of garlic
• 2 cinnamon sticks
• 1 level tbsp. ground cinnamon
• 1 tsp. ground ginger
• A pinch of ground saffron
• 1/2 teacup of sesame seeds
• 5 tbsp. powdered sugar
• 3/4 glassful oil and 1 tsp. salt
Preparation
1. Place the cubed meat, salt, oil, spices, one onion and the garlic (both chopped) into
a pressure cooker.
2. Combine well and allow to sit for a few minutes for the flavors to blend. Cover with
water, fasten on the lid and cook for 20 minutes over medium heat.
3. Transfer two ladlefuls of the cooking liquid into a saucepan and cook the prunes in
it. When they are almost done, add 3 tbsp. sugar and 1 tbsp. cinnamon and let simmer a
little longer.
4. Add the remaining onion, thinly sliced, to the meat mixture, sprinkle with 2 tbsp.
sugar and cook for 15 minutes longer, stirring frequently.
5. Meanwhile blanch, fry and drain the almonds and lightly toast the sesame seeds in a
dry skillet.
6. Arrange the meat and prunes on a serving platter, ladle the sauce over top and garnish
with the toasted almonds and sesame seeds.
67
Recipe name Kabab
Image
Ingredients
Marinade
100g/4oz Onion, finely chopped
2 tbsp freshly chopped Parsley
120ml/4fl.oz. Olive Oil
1 teasp Salt
Black Pepper
1 Garlic Clove, crushed
1 teasp Ground Coriander
½ teasp Cumin Seeds
Other ingredients
450g/1lb Lean Beef or Lamb, cut into 2.5cm/1 inch cubes
225g/8oz Solid Beef Suet, cut into 12mm/ ½ inch cubes
Preparation
1. Place the marinade ingredients in a shall dish, mix well then and the meat and
suet mixing to coat. Cover and allow to marinate for 2-6 hours.
2. Thread the beef and suet alternately onto skewers.
3. Cook over hot coals for 15-20 minutes, turning from time to time and basting
occasionally with the marinade. Alternatively, cook under a hot grill as above.
Serve hot.
68
Recipe name ROASTED RED PEPPER SALAD WITH HARISSA
Image
Ingredients
6 medium red bell peppers (2 lb)
1/4 cup raisins
1 1/2 tablespoons fresh lemon juice
1 1/4 teaspoons harissa* (spicy North African condiment)
1/2 teaspoon fine sea salt
1/4 cup olive oil
1/3 cup finely chopped walnuts, toasted
Preparation
Preheat broiler.
Arrange peppers on a broiler pan and broil peppers about 2 inches from heat, turning
occasionally with tongs, until skins are blackened, 20 to 30 minutes. Transfer to a large
bowl and cover tightly with plastic wrap, then let stand 20 minutes. When cool enough to
handle, peel peppers, discarding stems and seeds, and quarter each lengthwise.
While peppers are broiling, soak raisins in 1 cup hot water 15 minutes, then drain well
in a sieve. Whisk together lemon juice, harissa, and sea salt, then whisk in oil until
combined well.
Toss peppers with dressing and sprinkle with raisins and walnuts.
Cooks' note:
Roasted peppers can be tossed with dressing 1 day ahead and chilled, covered. Bring to
room temperature before proceeding.
69
Recipe name Bidawi Couscous with Seven Vegetables (Bidawi means from Casablanca)
Image
Ingredients
Arrange the couscous in a mound on a large platter, form a crater in the center, place
the vegetables and meat on top, then ladle the broth over and allow it to be absorbed.
Serve the remaining broth in bowls from which everyone can help themselves.
Provide spoons for guests who don't want to form balls by hand.
Serve harissa and other condiments in small dishes.
• 1.5 kg (3 lb.) fairly fatty mutton (shoulder or saddle)

• or veal (neck, breast, shoulder or shank)
• 1 cabbage (about 800 g / 1 3/4 lb.)
• A piece of stale bread
• 1 tbsp. lemon juice
• 4 cloves
• 1 kg (2 1/4 lb.) onions
• 250 g (9 oz.) chickpeas, soaked overnight
• 150 g (5 oz.) butter
• A pinch of saffron
• 1 tsp. pepper
• 6 liters (24 cups) water
• 1 kg (2 1/4 lb.) semolina
• 250 g (9 oz.) peeled seeded tomatoes
• 250 g (9 oz.) small peeled turnips
• 500 g (18 oz.) carrots, peeled and cut into long sticks
• 3 sprigs of cilantro
• 2 hot peppers
• 500 g (18 oz.) pumpkin
• 250 g (9 oz.) sweet potatoes
100 g (3 1/2 oz.) olives
70
Preparation
1. Cut the meat into 10 equal pieces; wash and drain carefully.
2. Remove the stem and core from the cabbage by making a deep incision with a sharp
knife. Blanch for 5 minutes in boiling water with the lemon juice and stale bread.
3. Place the meat into the bottom part of a couscous maker with the blanched cabbage, two
onions each stuck with 2 cloves, the chick peas, saffron, pepper, salt and water, and
place over high heat.
4. Pour the couscous into the upper part of the couscous maker and place over the
simmering pot. The steam should escape only from the top: if this is not the case,
seal the two parts together with a strip of cloth coated with a light paste of flour
and water. Once the steam begins to come out, allow 30 minutes of cooking time.
5. Remove the couscous, place in a large deep dish and separate the grains by rubbing
them between your palms or crushing them with a ladle. Moisten with 2-3 ladlefuls of
cold lightly salted water, separate the grains and let rest 15 minutes.
6. Add the remaining sliced onions, tomatoes, turnips, carrots, cilantro and chilies to
the broth.
7. Remove a little broth and cook the squash and sweet potatoes separately.
8. Once the broth returns to a boil, repeat the previous procedure with the couscous, but
this time replace the water with olive oil.
9. Return the couscous to the top of the couscous maker and 5 minutes after the steam
begins to escape, once again separate the couscous grains with butter.
10. Check the doneness of the meat and vegetables and correct the seasoning.
71
Recipe name Prawn Kabab
Image
Ingredients
20 raw tiger prawns, peeled and divined, tails left intact

3 tablespoons lemon juice
1 1/2 tablespoons virgin olive oil
2 garlic cloves, finely crushed
3 tablespoons chopped mint
salt & pepper
lemon wedges to serve
Preparation
1. Put the prawns into a glass or pottery bowl. Mix together the lemon juice, olive oil,
garlic and mint, season with salt and pepper and pour over the prawns. Stir to coat the
prawns with the dressing then leave for 30 minutes.
2. Thread the prawns on to skewers and cook under a preheated grill for about 3 minutes
on each side until they turn pink.
3. Serve on a bed of salad, if you like, with lemon wedges.
72
Recipe name Cardamom Coffee (a traditional recipe)
Image
Ingredients
espresso ground coffee
2 cardamom pods per person, lightly crushed
Preparation
1. Put the cardamom pods with the ground coffee, and make the espresso as normal.
Makes 4-6, depending on the espresso maker
73
Recipe name Gazelle Horns - Moroccan Almond Paste-Filled Pastries
Image
Ingredients
This is a very popular Moroccan pastry. Though its shape is reminiscent of a crescent, it
actually represents a gazelle horn, hence its name. These pastries are always served at
celebrations, particularly at wedding banquets. Filled with almond paste and flavored
with orange flower water, they are a pure delight.
440 ml (1 3/4 cups) flour 2 tbsp. melted butter
2 large egg yolks, beaten
A pinch of salt
Icing sugar
Almond paste
500 ml (2 cups) finely ground almonds
250 ml (1 cup) icing sugar
2 tbsp. melted butter
2 egg yolks, beaten
1/2 tsp. cinnamon

Preparation
74
Making the almond paste
1. Combine all the ingredients for the almond paste in a bowl until smooth and creamy;
divide the paste into 16 pieces;
2. Take each piece and roll it between your hands to make a cylinder about 7 cm (2 3/4")
long; repeat until you have rolled out all 16 portions.
Making the pastry
1. Combine the flour and salt;

2. place the melted butter, orange flower water and one egg yolk in a bowl; add the flour
and salt mixture; mix, adding enough cold water to form a soft dough;
3. knead the dough for about 10 minutes until elastic;
4. place on a floured work surface and roll out to a very thin rectangle; cut into strips
7.5 (3") wide;
5. lay a cylinder of almond paste on each strip of pastry, 2 cm (1") from the edge,
spacing them 3 cm (1 1/2") apart;
6. moisten the other side of the pastry strip with a pastry brush; fold the strip in half
to enclose the almond paste and press all around the filling to seal;
7. with a fluted pastry wheel, cut each pastry into a half circle, pushing in the right
side to form a crescent;
8. place on a buttered and floured baking sheet; brush with the remaining egg yolk
combined with a few drops of water;
9. bake in a 180°C (350°F) oven for 12 to 16 minutes or until lightly golden;
10. Remove from the oven; cool; sprinkle with icing sugar and serve.
75
Recipe name Moroccan fish tagine
Image
Ingredients
2 tbsp olive oil, plus extra for brushing
2 celery sticks, chopped
1 carrot, chopped
¼ preserved lemon, finely chopped
4 plum tomatoes, sliced
600ml/1 pint fish stock
8 small new potatoes, cut lengthways into quarters
2 red mullet, ocean perch or grey mullet, weighing about 450g/1lb each, filleted
8 black olives, halved
1 tsp chopped fresh coriander
1 tsp chopped fresh mint
salt and freshly ground black pepper
For the charmoula:

2 tbsp roughly chopped fresh coriander
1½ tsp ground cumin
½ red finger chili, seeded and chopped roughly
½ tsp saffron strands
4 tbsp extra virgin olive oil
1 lemon, juice only
1½ tsp paprika
1 tsp salt
Preparation
1. For the charmoula, put all the ingredients into a food processor and blend until
smooth.
2. Heat the oil in a large pan, add the celery, carrot and onion and fry gently for 5
minutes, until softened but not browned.
3. Add half the chopped preserved lemon, 2 tbsp of the charmoula, the tomatoes and the
stock.
4. Bring to the boil and simmer for 30 minutes, then add the potatoes. Simmer for 6-8
minutes until tender.
5. Preheat the grill to high. Brush the fillets of fish with olive oil, season with salt
and pepper and then cut each diagonally in half.
6. Grill, skin-side up, for about 6 minutes.
7. Stir the olives, the rest of the charmoula and the remaining preserved lemon into the
sauce and check the seasoning.
8. Put the fish in four warmed soup bowls, spoon over the sauce and sprinkle with the
chopped coriander and mint.
76
Recipe name Moroccan Chicken with Almonds and Chick Peas
Image
Ingredients
• 4 boneless skinless chicken breasts
• 125 ml (1/2 cup) chickpeas, soaked overnight
• 60 ml (1/4 cup) butter
• 60 ml (1/4 cup) chopped parsley
• 2 Spanish onions, finely chopped
• 6 tbsp. almonds
• A pinch of saffron
• Salt and black pepper
• 1 liter (4 cups) chicken stock
• 1 cinnamon stick
• Juice of 1 lemon
• 4 wedges of salt-preserved lemon
Preparation
1. Cook the chickpeas in simmering water for 90 minutes or until tender;
2. place them in a bowl of cold water; rub them with your hands to remove the skins;
3. melt the butter in a saucepan; brown the chicken on all sides with the onions and
saffron;
4. add the broth and bring to a boil; add the chickpeas, almonds and cinnamon stick;
cover; reduce the heat and let simmer for 1 hour;
5. place the chicken into a deep serving dish;
6. add the parsley to the cooking liquid; boil for a few minutes until the sauce is
slightly reduced; add the lemon juice; season with salt and pepper; pour over the chicken
and serve hot.
77
Recipe name Moroccan fish tagine with coriander couscous
Image
Ingredients
1 red onion, finely chopped
2 tbsp ground nut oil
1 tsp whole cumin seeds
1 tsp ginger
1 cinnamon stick
1 preserved lemon or normal lemon, chopped
12 green olives, stoned and roughly chopped
1 tbsp home-made harrissa (see below)
125ml/4fl oz white wine
200ml/7fl oz fish stock
1 pinch of saffron
500g/1lb 2oz mixed firm fish, such as monkfish, gurnard, mackerel
200g/7oz mussels
100g/3½oz cherry tomatoes
couscous and coriander to serve
For the home-made harrissa
3 fresh red chillies, roughly chopped
1-2 lemons, juice only
4 tbsp olive oil
salt
freshly ground black pepper
Preparation
1. Heat the ground nut oil in a tagine and gently cook the onion and garlic until soft.
2. Add the cumin, ginger, cinnamon stick, preserved lemon and green olives and cook for
two minutes.
3. To make the harrissa put the chillies, garlic, lemon juice and olive oil into a food
processor and blend into a rough paste.
4. Stir in the harrissa and cook for one minute.
5. Add the wine and fish stock and the saffron and bring to a gentle simmer.
6. Add the fish and cook for a couple of minutes, then add the mussels and cherry
tomatoes, season with salt and pepper and cover. Cook gently for 6-7 minutes.
7. Serve on a bed of steamed couscous and sprinkle with freshly chopped coriander.
78
Recipe name Moroccan fish stew
Image
Ingredients
1 tbsp olive oil
1 large onion, thinly sliced
1 garlic clove, crushed
2 tsp grated fresh ginger
1 tsp ground cumin
1 tsp turmeric
1 cinnamon stick
pinch cayenne pepper
400g/14oz can chopped plum tomatoes
pinch salt
500g/1lb 2oz firm white fish fillets (cod, snapper or ling) cut into chunks
400g/14oz can chickpeas, rinsed and drained
2 tsp honey
salt and freshly ground black pepper
To serve
fresh coriander leaves
flaked almonds, lightly toasted
Preparation
1. Heat the olive oil in a large heavy-based pan over a medium heat. Add the onion and
cook, stirring occasionally, for five minutes, or until the onion is translucent.
2. Add the garlic, ginger, cumin, turmeric and cinnamon stick and cook for two minutes,
stirring regularly.
3. Add the cayenne pepper, tomatoes, salt and 250ml/9oz of water and cook, stirring
frequently, for ten minutes.
4. Add the fish and simmer for five minutes, or until the fish is almost cooked through
and tender.
5. Add the chickpeas and honey and cook for a further 2-3 minutes, then season, to taste,
with salt and freshly ground black pepper.
6. To serve, spoon out the tagine into bowls and garnish with fresh coriander leaves and
flaked almonds.
79
Recipe name Moroccan Grilled Fish Kebabs
Image
• This is a nice and simple way to prepare flavorful fish kebabs
1 1/2 pounds white fish fillets
• 1 cup red onion, chopped
• 1/3 cup olive oil
• 2 tablespoons cilantro, finely chopped
• 3 tablespoons lemon juice
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon chili powder
• 2 cloves garlic, minced
• skewers
Ingredients
Preparation
Cut fish into 1 inch squares. Place pieces in a resalable plastic bag. In a small bowl
combine remaining ingredients. Add to fish. Mix thoroughly, seal bag, and allow
marinating in the refrigerator for 2-4 hours. Preheat grill.
Remove fish from bag and discard marinade. Thread fish onto skewers. If using wooden
skewers, make sure to soak them in water for at least an hour before threading fish.
Place fish kebabs on grill and cook on medium-high heat for 8-10 minutes, turning
occasionally. Remove from grill and serve.
80
Recipe name Almond Milk
Image
Ingredients
1/2 c. almonds
1/2 c. sugar or honey to taste
3/4 c. water
4 1/4 c. milk or soy milk
1/8 c. orange milk or 1 tbsp. orange rind, grated
Preparation
It's easiest to make this drink in a blender or food processor. Grind almonds and half
the sugar to a paste. Add half the water and let the mixture sit for a few minutes. Then
grind again, gradually adding the remaining water. Let sit for 30 minutes.
Meanwhile, dissolve the rest of the sugar in the milk by stirring vigorously. Add the
orange water. Then strain the almond liquid through a clean cloth or a fiber tea
strainer. Stir into the milk. Serve immediately.
81

Moroccan Recipes

Enviado por

Dados do documento

Título original

Direitos autorais

Formatos disponíveis

Compartilhar este documento

Compartilhar ou incorporar documento

Opções de compartilhamento

Você considera este documento útil?

Este conteúdo é inapropriado?

Direitos autorais:

Formatos disponíveis

Moroccan Recipes

Enviado por

Direitos autorais:

Formatos disponíveis



1. Khubs (Moroccan Bread)

Location, Geography, and Climate

History & Culture

Images from Morocco

5. Meanwhile, preheat the oven to 190C, 375F, Gas Mark 5.

2 1/2 cups of all purpose flour

1/4 teaspoon of salt

8 cups of warm water

1 eggplant (approx 1 1/2 lbs)

1pound (2 cups) small navy beans, soaked

Soak and drain the beans. Set aside.

500 g of sweet potatoes1/2 cup of oil1 crushed onion

1/2 tea spoonful of ginger

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

-200g of flour of durum wheat

1 cup vegetable oil or butter

1 tablespoonful of oyster sauce

Decorate with coriander leaves and serve immediately.

225 g of sticky sauce

Special equipment: an electric coffee/spice grinder

1 cup thinly sliced red onion (about 1/2 medium)

1 5-ounce package arugula (about 10 cups packed)

6 large egg yolks

1 cup chilled heavy whipping cream

1/2 cup date syrup*

3 tablespoons olive oil, divided

2 lb medium carrots (about 12)

Quarter carrots lengthwise, then cut into 2 1/2-inch pieces.

3 tablespoons olive oil, divided

Serve over couscous, if desired.

6 tablespoons olive oil, divided

Transfer rolls to a rack to cool slightly.

3/4 cup olive oil

16 12-inch-long metal skewers

Mound Golden Couscous on platter. Top with skewers and serve.

Make tapenade and assemble sandwiches:

3/4 cup water

1 tablespoon unsalted butter

1 1/2 cups plus 2 tablespoons chilled whipping cream

1 1/2 cups diced peeled fresh pineapple

* Cream of coconut is available in the liquor section of most supermarkets.

Heat 3 tablespoons butter in a well-seasoned 10-inch cast-iron or heavy nonstick skillet

chestnuts and cooked fennel and

1 1/2 cups dried chickpeas

Accompaniment: lemon wedges

Coarsely purée tomatoes in a food processor.

2 lb (1-inch-thick) lamb shoulder chops

2 1/2 to 3 lb Meyer lemons

1 lb. carrots, peeled and grated

Remove from strainer and serve immediately

Approximate nutritional analysis per serving:

Now you're ready to assemble the dish.

10. 11. 12.

• Serve very hot.

3 tablespoons sugar (or more to taste),4 cups water

Let the tea brew for three minutes.

Set out glasses for the tea.

A shot-glass is close to the slender glasses used in Morocco.