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

    NA/ME Visits MOROCCO!

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    4 Reviews |  By Annacia

    Medjool dates work well in this braise, which should be served with enough couscous to soak up the delicious juices.

    Recipe #483812

    A zesty little fish dish indeed. I got it from an Arabic cookbook I have.

    Recipe #187110

    This stuffed eggplant recipe is phenomenal and very versatile. Use the meat "stuffing" to fill mushrooms and bake for delicious party appetizers. It makes 4 servings... but you may just want to eat the entire recipe yourself. This is intentionally a low carb, high fat (LCHF) recipe. If you want to tone down the fat content, feel free to reduce the amounts of cooking fat used, or substitute olive oil. Enjoy!

    Recipe #468135

    3 Reviews |  By PanNan

    This recipe is adapted from the gutsygourmet.net.

    Recipe #427752

    This recipe is low carb, low cal, and healthy. Although tagine is in the title, you can use a regular skillet. From Gourmet, December 2007.

    Recipe #428302

    This is great served over coucous or rice. The original recipe calls for prunes but I prefer apricots.

    Recipe #329675

    3 Reviews |  By Ozzy

    A friend saw this being created on a TV cookery show and decided to do it for me, it is just so tasty I had to post it, please please try this dish if you don't you'll never know how good this really is!

    Recipe #193533

    3 Reviews |  By Marlitt

    Not only does this taste good it’s very healthy. This recipe is from a diabetic cook book. Lots of vegetable, and because the lentils are high in soluble fiber this is a good recipe to lower blood cholesterol.

    Recipe #233817

    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

    This lamb shank dish is a winter staple in my family, and is very easy to make as long as you have all the spices in the cupboard. A great sunday dinner in a wintery night.

    Recipe #441037

    2 Reviews |  By m0m

    This is an EASY way to dress up a chicken breast. I modified this from a cooking show on Houston PBS. Add some couscous and a nice green salad, and dinner is ready!

    Recipe #354183

    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 is from epicurious.com - posted in answer to a request for the Moroccan chicken recipe from Brix restaurant in Denver. Harissa is a spicy sauce from North Africa which adds heat to the marinade and tastes great drizzled over both the chicken and the couscous. The chicken needs to marinate overnight, so plan accordingly.

    Recipe #231243

    Beef, ground, is by FAR the MOST popular way that Moroccan home cooks use beef. We prefer young beef as we call it here which is also called veal/veau. HOWEVER, veal is raised free range here and used from 6 months to 1 year old. See Hajar's Morocco for Foodies Column 4 on meats in the African Forum. This is served most popularly at home, braziers and sandwich stands. Quick and easy. We serve it at our house with Hajar's wicked sauce tomatish, grilled onions & tomato slices also grilled, salad, bread and a dish of olives. YUM! Here in Morocco Zweena means beautiful. This freezes very well, see below. c.2005

    Recipe #135128

    Best to start this recipe the day before as you marinate the lamb overnight. Cooking time does not include the marinading time.

    Recipe #120845

    A vegetarian pilaff made with bulgar wheat - or if you prefer rice - which makes a great accompaniment for kebabs or any BBQd or grilled meat or fish. This recipe is one I found on an International Masters '1001 recipes for pan or wok' recipe card, and have posted for the 2005 Zaar World Tour.

    Recipe #138156

    2 Reviews |  By acerast

    This is a Joyce Goldstein recipe that I came across via a Nutrition Action Newsletter. It is very good - and healthy!!

    Recipe #264519

    This is a hearty and sweet dish that depends alot on the veggie used in it. You can use whole chicken or just the chicken breast. It is meant to be served over a bed of Couscous but that is not a recipe requirement. The recipe would also be wonderful if raisins or dates were added.

    Recipe #289750

    This recipe is tasty and very simple. I always use it at dinner parties, and it always impresses. You can use beef, lamb or fish instead of chicken. It is a very versatile marinade.

    Recipe #85581

    2 Reviews |  By Sue Lau

    Exotic and spicy! A good accompaniment would be fresh fruit or a side of couscous.

    Recipe #24988

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