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    You are in: Home / Cookbooks / lazy's ZWT9 Morocco
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    15 recipes in

    lazy's ZWT9 Morocco


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    2 Reviews |  By lazyme

    From The Weight Watchers Complete Cookbook & Program Basics cookbook, this sounds really good.

    Recipe #337628

    1 Reviews |  By lazyme

    I haven't eaten a lot of Moroccan food, but this looks great. From Weight Watchers New 365 Day Menu Cookbook.

    Recipe #339159

    4 Reviews |  By lazyme

    From Bon Appetit, this sounds really good.

    Recipe #421201

    From Weight Watchers Slim Ways Hearty Meals. Posted for ZWT6.

    Recipe #422433

    1 Reviews |  By lazyme

    From the American Lamb Board. Posted for ZWT6.

    Recipe #422435

    An exotic warm stew that is loved by all and is very easy to make. Also delicious as a vegetarian dish, without chicken. Serve over couscous. Found at allrecipes. Posted for ZWT6.

    Recipe #422850

    1 Reviews |  By lazyme

    This traditional Tunisian dish could more aptly be called a vegetable hash. There are many versions of this dish, but one ingredient that they all contain is eggs, which are very popular throughout the entire Arab world. This dish can be served as an appetizer or as a light luncheon dish.

    Recipe #503278

    Figs ripen in late summer or early fall. All over Morocco, Sephardic cooks try to incorporate them into their family menus. This luscious tagine, best served with warm crusty bread, is one way of doing so. From "The Scent of Orange Blossoms: Sephardic Cuisine from Morocco" by Kitty Morse and Danielle Mamane.

    Recipe #503282

    Recipe from "Vegetarian Dinner in Minutes" by Linda Gassenheimer.

    Recipe #503280

    This refreshing salad is often eaten as part of a first course spread in Morocco, but it's also an ideal accompaniment to a rich tagine of meat, poultry or fish. It's also great with grilled meats or kebabs. From Salads simple, fast and fresh.

    Recipe #503343

    1 Reviews |  By lazyme

    This dish is known in Morocco as tajine msir zeetoon. From Cooking Light.

    Recipe #503346

    The meat, eggs, and sauce should be served together in a shallow pan such as a tagine, cazuela, or iron skillet. From "Couscous and Other Good Food from Morocco" by Paula Wolfert.

    Recipe #503349

    This traditional Tunisian salad is often served topped with quartered hard-boiled eggs and canned tuna for a first course. Serve with couscous or any unsauced fish or chicken dish. From Home for Dinner: Fresh Tastes, Quick Techniques, Easy Cooking.

    Recipe #503351

    1 Reviews |  By lazyme

    In Morocco and throughout the Middle East, Muslims fast from sunrise to sunset during the holy month of Ramadan. The traditional evening meal is harira, a full-bodied soup with an earthy, spicy flavor. This particular version is a cross between a soup and a stew. For an even heartier dish, serve steamy ladlefuls over white rice. From THE BEST OF THE MEDITERRANEAN by Sandra Glock.

    Recipe #503356

    From Fresh from the Vegetarian Slow Cooker - Robin Robertson.

    Recipe #503362


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