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    You are in: Home / Cookbooks / NA/ME Visits MOROCCO!
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    504 recipes in

    NA/ME Visits MOROCCO!

    « Previous 1 2 3 4 . . . 18 19 20 Next »
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    . From The Best 30-Minute Recipe. Posting for ZWT Tagines are meat stews that feature a blend of sweet and savory ingredients. This will be very HOT coming out of the microwave. Serve the tagine over couscous or rice.

    Recipe #423492

    An exotic inspiration for a boring weekly menu.

    Recipe #202616

    M'hajeb are infamous in Algeria & Morocco - where they are also known as M'semmen. They are a fine pastry made of semolina & filled with a delicious mix of tomato, onion & sometimes peppers. M'hajeb keep well in the freezer when individually wrapped & any leftover pastry makes a lovely breakfast when served with honey. M'hajeb are very popular all year round but they are frantically devoured during Ramadan!

    Recipe #285995

    This is a Morroccan recipe for homemade almond butter. Making it yourself lets you control the sodium and oil content. Store in an airtight container for use in place of peanut butter for a change of pace.

    Recipe #354791

    This is a Moroccan dish, good served hot or cold, from Claudia Roden's New Book of Middle Eastern Food. She recommends frozen artichoke bottoms. This tastes quite strongly of preserved lemons, so consider yourself warned if you're not a lemon fan.

    Recipe #269506

    I got this recipe off of a newspaper. It is not the one that I usually use since it is not classic babaganoush but it is very very good if you like it creamier and less "eggplant-y"

    Recipe #216955

    This is one of my most requested recipes from friends and family and a great way to take the unhealthy fried salmon patty to an entire new playing field. You can serve them as a main course or even make mini sliders for a great party food.

    Recipe #283424

    Snapper is one of my favorite fish.I like to make this dish because its easy not so messy and has alot of flavor. Hope you enjoy it too.

    Recipe #233394

    This dish takes a slightly different turn depending upon the cook. Some, like me prefer more lemon or vinegar. Some only use vinegar or lemon due to finances and can't interchange though most of us do exchange them equally. In any case it is a wonderful potato salad that is a bit different than usual. In summer I use the tomato and out of summer I do not. Basically if I feel like adding the tomato I do and if I don't, then I don't. This is easy to make as most ingredients are already home and we often serve this with our fall and winter soups and crusty baguette. c.2005

    Recipe #139793

    This recipe works just as well with lamb fillets. The couscous is really tasty and a good dish on its own. Can't remember where I got this from.

    Recipe #197278

    I love Saturdays in the winter. It's cold outside and makes you want to stay home. So what's better than spending that time in the kitchen with a bubbling pot sending exotic smelling clouds of steam into the air? This makes a very tasty, dissolve in your mouth meal.

    Recipe #447626

    The flavour is sensational and it is simple to make. This version of beef tagine is from an English cookbook (50 ways with Beef) with my one small change in that I cook it slowly in an iron pot on the stove top. Simmering gently really brings out the flavour of all the ingredients.

    Recipe #112994

    Hearty stew wonderful served over couscous

    Recipe #468645

    I was a little apprehensive when I saw this on a menu and my husband tried it. Prunes?!?!? I had a bite and really must say I was surprised at how good it was! I then made this version at home with much success.

    Recipe #274905

    1 Reviews |  By Nasseh

    This tagine is full of flavor & a little on the spicy side. Serve with Recipe #260654 to scoop up the sauce.

    Recipe #298665

    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

    You can cook these while you are on The Road To Morocco

    Recipe #33479

    DH and I fell in love with bisteeya in a Morrocan restaurant we loved. Then we moved and couldn't find another restaurant for years. I compared a few different recipes and made my own version, trying to make it a little healthier by replacing the butter with a butter flavor spray like Pam on the phyllo. It's supposed to be an appetizer but I serve it at Christmas instead of ham or turkey. It's a great entree for 8 or an appetizer for more. Traditionally you'd just dig in with your fingers. I usually prepare everything up to a day in advance but assemble it just before popping it in the oven. The 4 hour cook time includes marinating time along with the actual cooking.

    Recipe #149986

    A relish full of gutsy flavours from Diana Henry, perfect with simple grilled chicken or fish. Cooking time is for marinating.

    Recipe #349277

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