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    You are in: Home / Cookbooks / N*A*M*E* Cooking
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    91 recipes in

    N*A*M*E* Cooking

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    I combined 2 recipes to come up with this one. Other fish can be substituted for salmon, such as monk, sole, tilapa. Adjust cook time for the change.

    Recipe #484126

    2 Reviews |  By Nasseh

    Charmoula is a Moroccan marinade use for different kinds of meat. This particular one is good for fish & seafood. (Cooking time is marinating time.)

    Recipe #426697

    3 Reviews |  By Nasseh

    This makes a great side dish for steak. Vegetable broth can be substituted to make this a vegetarian dish.

    Recipe #407118

    This tagine only takes an hour to cook.

    Recipe #407110

    I found this recipe on Spice Bazaar website. It taste great serve with a green bean salad & baked potatoes.

    Recipe #404890

    This recipe comes from Paula Wolfert, an expert on Moroccan cooking.

    Recipe #404629

    1 Reviews |  By Nasseh

    This was emailed to me from Zamourispices.com

    Recipe #404000

    2 Reviews |  By Nasseh

    This is another pasta salad that my husband enjoys. Sometimes I use frozen corn & add it to the pasta while boiling.

    Recipe #400659

    This is a tasty recipe for two.

    Recipe #399905

    7 Reviews |  By Nasseh

    Love olives? Then this salad is for you. The times shown does not include marinating time.

    Recipe #393006

    2 Reviews |  By Nasseh

    This is a simple Moroccan spiced pasta salad. Sometimes I use frozen peas & add them to the pasta while it is boiling.

    Recipe #390481

    This tagine can be used a side to a meat dish or it can be served on its own as a vegetarian dish.

    Recipe #389943

    2 Reviews |  By Nasseh

    This makes a delicious side for steak or pasta.

    Recipe #390181

    Here is another recipe that came from Zamouri Spices. The times listed does not include marinating time.

    Recipe #387164

    2 Reviews |  By Nasseh

    My husband is very picky how he likes his Harira. His sister gave me her recipe so I could make it for him during Ramadan. This soup will keep for several days in the refrigerator or it can be frozen. Sometimes bite size pieces of beef or lamb is added to the soup at the beginning of cooking.

    Recipe #322768

    10 Reviews |  By Nasseh

    This recipe was modified from Paula Wolfert's cookbook. The barley flour gives the bread a more authentic taste but whole-wheat flour can be substituted.

    Recipe #260654

    4 Reviews |  By Nasseh

    Preserved lemons add an unique flavor to many Moroccan & North African dishes. They are easy to make & they store for a long period of time.

    Recipe #295914

    4 Reviews |  By Nasseh

    These Moroccan pancakes have a light spongy texture. They are cooked on one side in a griddle or flat earthenware pan so that little holes prick the top & give it the attractive honeycomb appearance. Beghrir is often served with honey & melted butter. This recipe makes a large number of pancakes. They can be stored in the refrigerator for 3-4 days. To cut down on cooking time I use a griddle so I can make several pancakes at a time. If you use fast rising yeast the batter may thicken as it sits. Try making 1 or 2 pancakes & if they seem too thick then add a small amount of water to the batter, a couple of spoonfuls. This should take care of the problem. (The prep time the rest time for the batter.)

    Recipe #296705

    This Moroccan dish is usually served at weddings. An authentic bisteeya has almonds & powered sugar inside the pie & dusted on top. My family & I didn't like the sweet flavor so I omitted it from the recipe. The first time you make this recipe it may seem overwhelming because of all the steps but it is well worth it. Having a second pair of hands is a big help when making this dish. I got my 12-yr-old to stir the eggs while I pulled apart the chicken. The second & third time I made it I used my pressure cooker & it cut down the cooking time significantly.

    Recipe #263156

    I have tried several recipes for chicken with lemon & olives but it never did taste the same as I had while in Morocco. When visiting my Moroccan sister-in-law this week she showed me how it is traditionally made. Many times it is served with fried potatoes on top. (Peel & cut the potatoes into french fry length then fry until golden brown.) Smen is rancid butter similar to ghee but with spices added. It can be purchased online or at a Middle Eastern store. Prep time does not include marinating time.

    Recipe #320267

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