During a recent trip, I stayed in Fes with the family of a local friend. His mother spoke no English and I spoke no Arabic but our common language was cooking and we spent many hours in the kitchen together. One afternoon, she made this for me and it was just amazing. While cumin is as commonly used in Moroccan homes as salt and pepper in the US, the stellar ingredient in this simple recipe is the use of a good quality olive oil. The amounts stated here are approximates as Momma Simo never used a measuring device and eyed everything.
A frequent snack for me includes a healthy dip and some raw veggies. Since I also enjoy the combination of orange with savory spices or peppers, this dish from Cooking Light really appealed to me. Another untried recipe posted for the Zaar World Tour.
A light refreshing salad that works equally well as a starter or dessert. This is easy peasy to make and has a wonderful combination of flavors. If you like your fruit salads extra saucy, just increase the sugar and water to 1/3 cup. If you can't find blood oranges, use additional common oranges instead.
This is my quick version of a recipe from International Vegetarian. Bissara is a Moroccan dip that is similar in its presentation (but not taste) to the more common hummus. Enjoy this with pita bread (fresh or toasted) or cut up vegetables. Traditionally, this is served with a generous drizzle of olive oil on top of the prepared spread both for flavor and to act as a preservative. Though I never do, you are free to so.
Roasted carrots are a favorite snack or side dish that I enjoy several times a week. This particular rendition came about after thinking about the wonderful Moroccan carrot salads posted on the site. Not only are these delicious, they are
Another addition inspired by one of my favorite cookbooks. The couscous in this is so fragant and flavorful, it is well worth making it alone. Together, they make a wonderful midweek meal in just 30 minutes. (Consider it a very quick trip to Morocco.) Not quite a one dish meal, it is just as simple given the couscous requires no actual cooking.
This is an adopted recipe that I selected because it so closely matches my tastes. I do not intend to alter the recipe as it has so many favorable reviews. Once I prepare it, I may annotate the directions based on my experience.
As a low-fat chef I am always looking for desserts which are interesting and flavorful without lots of butter. :) Here tart apples are candied in a syrup scented with cinnamon and orange blossom water, two flavors typical of North African cuisine. I have not tried this one but it looks scrumptious. (T'fah is the Arabic word for apple.)
The Zaar World Tour has me searching high and low for new recipes from all corners of the globe. This is an untried recipe by the simplicity and unusual inclusion of yogurt as a sauce for the beans appeals to me.
As someone who eats chicken breasts at least once or twice a week, I'm always looking for new recipes to inspire me. I recently found this one on the pages of Eating Well and was excited by the proposition of a dish that promised lots of flavor without a long marinating time. Serve this with some couscous and a Moroccan salad and enjoy. (WW 4pts/Core)
During my recent visit to Morocco, I enjoyed this Berber flatbread on several occasions and even watched my host make a loaf for me on one occasion. Her version had no butter in it and more water and I wish I'd been more careful about writing down her process. This recipe comes from the web and is attributed to "The Great Book of Couscous" by Copeland Marks. I am making this untried recipe public in hopes that someone with better knowledge of the cuisine can offer feedback.
Found this recipe while looking for an Iraqi chicken and potatoes dish requested in the NA/ME forum. (From chicken to cookies, yes my mind wanders.) Saw this and thought it would be a great addition to 'Zaar for all my cardamom loving friends. The original recipe is from "The World of Jewish Cooking." Posting for some future ZWT.
A tagine is a Moroccan clay pot used for long slow cooking or braising of succulent stews most often served with couscous. This is an Americanized version of a typical dish that one can easily prepare at home. I love the sweet and spicy contrast found in many dishes from this region and often add a bit of harissa.
Peppers grown in abundance throughout the Mediterranean. This salad from Tunisia and Morroco uses them to their best advantage with roasting - a preparation that heightens their natural sweetness. You can serve this as a first course salad or the centerpiece of a lunch or light dinner.
As a big fan of yogurt based marinades for chicken (for example Chicken Tikka), this one immediately caught my eye. Unlike Tikka, you only marinate this one for 30-45 minutes so it doesn't require much planning ahead. I have not tried this one yet but wanted to make it public for the Zaar World Tour. Cooking time include time to marinate the chicken.
This is typical of lenten dishes from Lebanon. Rich in fiber and nutrients, it makes for a wonderful one dish meal or a substantial side dish. The original comes from a 1997 issue of Eating Well magazine but has been modified to suit my tastes. If you replace the chicken broth with vegetable broth, this is a vegan dish as well.
My love of eggs - for breakfast, lunch or dinner - is no secret. So when I came across this one I knew it was a likely winner. Have not tried it yet but posting it with the original ingredients. I will most likely reduce the calorie count in my own rendition.
Another delectable entry for the Zaar World Tour from the enticing World Vegetarian Cookbook by Madhur Jaffrey. This is simple enough to prepare midweek and comforting as the first cold air of fall arrives.