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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 5 6 7 . . . 18 19 20 Next »
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    A delicious and easy adaptation of a recipe from "Foods from Mother Earth" by Maura D. Shaw and Sydna Altschuler Byrne (Shawangunk Press, 1994). I like the fresh, slightly spicy-sweet taste, and the crunchy texture. Can't wait to make it with fresh carrots from the garden! This salad can also be scooped up with pita chips.

    Recipe #88153

    Very simple despite the long list of ingredients. It's very adaptable Courgettes, green beans and tomatoes could all be used.

    Recipe #187973

    From Wine Bar Food

    Recipe #301423

    This recipe is from home economists Kathryn Moore and Roxanne Wyss, printed in the Sacramento Bee.

    Recipe #397972

    Stuffed bell peppers with a twist! Not your usual rice and beef stuffed peppers, but a mix of meat, delicious spices, fruit and wonderful pine nuts! Great recipe!

    Recipe #437417

    Spread on pita bread or use as a dip for raw vegetables or pitas. From The Bean Harvest Cookbook

    Recipe #437044

    Adapted from Epicurious via Gourmet magazine(1998), this is easy and spicy good!

    Recipe #233365

    Found this in a cooking magazine I picked up, and it looks amazing (simple, too, because I can use the indoor grill)! Posting it so I don't lose it. Just in time for ZWT II, too.

    Recipe #171452

    This stew smells wonderful. It blends the flavor of garlic, cinnamon, cumin and orange peel, and makes an easy, exotic dinner.

    Recipe #106776

    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

    1 Reviews |  By Stacia_

    This quick lunch or dinner includes cumin spiced chicken and veggies served in a pita pocket. Cool off the spicy kick with sour cream or yogurt.

    Recipe #317790

    1 Reviews |  By Mme M

    Called ajlouk in Tunisia. Make this a little in advance, so the flavors blend well. If you can't find harissa, add 1 tsp paprika and a good pinch of cayenne.

    Recipe #233348

    Recipe #394176

    Found this on allrecipes.com.

    Recipe #455805

    This tagine comes from a recipe in my grandmother's recipe box. The clipping says that it comes from a restaurant in the fishing port of Essaouira, Morocco. I modified the recipe which used fryers to one that had legs and thighs since that makes it easier to prepare.

    Recipe #285688

    You can serve this chicken dish with a crunchy dressed salad instead of the rice, if you like.

    Recipe #414507

    These look yummy and spicy. I found them in a back issue of BBC Good Food magazine and placing it here for safe keeping.

    Recipe #367491

    These are really cheap to make, ideal for beloved children leaving for Uni or college. They can be stuffed in pittas with tahini sauce (try Recipe #181887) or served with salad and hummus

    Recipe #184300

    1 Reviews |  By Sue Lau

    A lighter, more refreshing, meal.

    Recipe #35067

    1 Reviews |  By KateL

    Entered for safe-keeping. From June 2012 Vegetarian Times. This recipe highlights the flavor differences between fresh and roasted Ras el Hanout, the king of spice from Morocco. This recipe calls for Recipe #479884 #479884 (heavy on ground coriander, low on cinnamon), but some may prefer the high cinnamon version of Recipe #374781 #374781.

    Recipe #479886

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