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NA/ME Visits MOROCCO!

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THIS is the recipe that shocked me!! In any normal flipping through a magazine or cookbook, I would have passed the recipe by without a second thought. BUT, I LOVED IT!!! Serve this with the Spicy Tomato Sauce that is also in this cookbook. Just a wonderful appetizer. A bit lengthy....yet worth the oooohhs and aaahhhhs!!! **NOTE: Rolls can be assembled (but not coated or cut) 1 day ahead and chilled, covered. They can also be assembled and cut (but not coated or baked) 2 weeks ahead and frozen, wrapped well in plastic wrap. Cut frozen rolls, then bake (do not thaw) in a preheated 350ºF oven for about 20 min.

Recipe #182157

From BBC Good Food Magazine posted for ZWT6

Recipe #427621

This is a derivation of a recipe called Eggplant Marrakech from "Sundays at Moosewood Restaurant". The original recipe called for Berbere (a spice mix), vermicelli, cooked brown rice and cooked chickpeas. I didn't have any of that, so I substituted masalas, jasmine rice, baby Bella mushrooms and uncooked lentils. It turned out well -- spicy and delicious. It is definitely not a low-salt dish, though! You can substitute mixed spices for the masalas if you wish. Enjoy!

Recipe #320173

Another one I've been meaning to try ...

Recipe #228531

Not something you would find on a real Moroccan menu. I love pork belly and I love Moroccan spices so I decided to combine the two and the results were delicious! To save time I didn't make the Ras el Hanout this time - I had some that I bought (Moroccan Spice Melange by Moustaffa - a wonderful blend) - you can do as well for cheaper by blending and grinding your own.

Recipe #414922

Entered for ZWT6 North African cuisine. Good served with couscous and fruited salad. Cook time includes chill time.

Recipe #422450

Spicy Salmon served on a bed of fruit and nut rice.

Recipe #253345

Stunning veggie Christmas centrepiece

Recipe #193807

If you like it spicy, this is a great marinade for chicken, lamb or beef steaks. This marinade recipe makes enough for 2lb of meat, chicken or beef. Marinate red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge.

Recipe #410571

From this months Delicious Magazine (June 2006). Modified slightly. The lamb shanks can be replaced by 1.1 kg lamb cubed.

Recipe #169076

This recipe was featured in "Bon Appétit", January 2005 issue. *Ras El Hanout is a Moroccan style curry blend. Roughly translated, it means "top of the shop," and ,as such, it contains a great assortment of flavors. (adapted slightly)

Recipe #450739

A delicious and easy to make vegetarian dish that can be cooked in any casserole pot or saucepan (if you don't own a tagine).

Recipe #420459

This is a comfort soup when your stomach doesn't want to feel better. My mother-in-law gave me this recipe for my husband. When seasoning this soup, you do not want the broth to become cloudy from the seasonings. I use salt and a little garlic. As a bonus, you could use red meat instead of the chicken. I even use turkey for this recipe.

Recipe #343665

Moroccan fez style couscous made with seven vegetables. Delicious and filling. This can be a meal in itself! This is also delicious with chicken!

Recipe #233393

A North African meal with lots of flavour. Don’t boil the Tagine after adding the yoghurt or it may split. Serve with couscous and a crisp salad.

Recipe #435567

Recipe #216436

This is taken from "The Great American Favorite Brand Name Cookbook: Collectors Edition." I haven't tried any of these recipes, but I'm borrowing the book and trying to get as many posted for my personal use as possible. Hope you all enjoy!

Recipe #315295

The vegan alternative to http://www.recipezaar.com/browse/getrecipe.zsp?id=46036&path= .

Recipe #58725

If you like a little 'spice' in your life than you are going to enjoy this one! You can also substitute the couscous with brown or white rice--either way it makes an awesome meal!

Recipe #74028

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