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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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    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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