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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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    The flavors in this modified Saveur recipe are very complex and spicy. Being unfamiliar with quince, fruit that cannot be eaten unless cooked seems unusual. Quince are ripe when yellow in color and are usually available during Fall. Adding an exotic component to the complexity of this dish, nothing can substitute for its tartness and sweetness. Now the poor little misunderstood okra often gets beat up by those who have never had it prepared correctly. Related to cotton, hollyhock, and hibiscus, okra grows in warm climates. Look for young pods under 4 inches long, which should yield tender results when gently simmered a few minutes. Keep in mind that a food processor can speed up the prep work. Although meat is not traditionally browned in making a tajine, I do anyway. Served with couscous and a garnish of preserved lemon on the side, you just might imagine eating outside under a partially open tent, looking out on the desert, all shimmering and silver beneath the starlit Moroccan sky.

    Recipe #488783

    Tasty goat stew. I have also made it with half goat and half lamb. Freezes well.

    Recipe #488627

    Ready, Set, Cook! Reynolds Wrap Contest Entry. This dish was inspired by the wonderful savory D’agneaux et aubergine served in a tangine at Chez Bebert in Paris. I replaced the tangine with Reynolds Wrap® Foil to slowly cook the lamb to delectable and savory tender goodness. A crowd pleaser and house-hold favorite.

    Recipe #487163

    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

    This recipe makes an exotic, ethnic recipe (at least for Americans) easy to prepare at home without "special" ingredients or equipment. This recipe can be prepare through step 9, cooled, and refrigerated for up to 2 days, then warm the chicken and proceed with the recipe. Serve with couscous.

    Recipe #480338

    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

    2 Reviews |  By KateL

    Entered for safe-keeping. From June 2012 Vegetarian Times. Yet another version of this spice best known as seasoning in Moroccan couscous, as you will have to experiment to find your favorite version to suit your taste preference and spice availability. Compared to my Recipe #374781 #374781, this version has much less cinnamon, and a lot more ground coriander, and it uses smoked paprika. Ras El Hanout can contain up to 50 different spices and vary in heat and intensity. VT said its version is mild and simplified, yet full of flavor.

    Recipe #479884

    A moist, flourless cake, using semolina and ground almonds instead. Dust the cake with confectioner's sugar, serve accompanied by strained, plain yoghurt and drizzle the remaining orange syrup around. Decorate with the reserved orange rind and sprigs of mint From the book "Perfect Baking" published by Parragon in 2008.

    Recipe #478889

    This recipe is based on one from Lou Seibert Pappas’ cookbook, Extra-Special Crockery Pot Recipes. She says, “Serve this unusual cake warm with scoops of coffee or chocolate ice cream.”

    Recipe #470556

    A modernised traditional Moroccan recipe -from Australian Womens Weekly Moroccan cookbook. I thought these looked interesting and easily made gluten-free by ensuring gluten-free chocolate is used. You can leave out the chocolate all-together if you wish. Recipe uses Australian measures- 1 tablespoon = 4 teaspoons. Time stated does not include overnight refrigeration required

    Recipe #466152

    DH and I enjoyed this nice twist on pastitsio last night for dinner. It gave me a good excuse to use up some of my ras-el-hanout spice that I have in abundance. I liked that there was very little prep involved in this recipe. I got it from the March 2011 issue of "Bon Appetit." Prep time does not include resting time.

    Recipe #450085

    1 Reviews |  By BB2011

    From Vegetarian Times. This exotically flavored stew can be stretched to feed a crowd when ladled over rice or potatoes. Per 1-cup serving: 263 cal; 11g prot; 4g fat; 49g carbs; 0mg chol; 642mg sof; 13g fiber; 11g sugars

    Recipe #443205

    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

    I am a great lover of chicken thighs, and they are so under rated in this country. The meat from the thighs are so much more flavoursome than the breast meat, and they don’t tend to be as dry. This tagine dish is one of my favourites, and is so easy to make. If you don’t have any of the spices in the cupboard, you maybe underwhelmed by the variety of spiced. But trust me, once when you stock up these basics, there are so many other dishes you can play with, and they only vary slightly in the quantity or combination of spices. I personally like to cook this dish on stove, but you can also slow cook it in the oven instead.

    Recipe #440476

    The pastries in Morocco are truly magnificent. They have incorporated French techniques with Middle Eastern ingredients such as almonds, dried fruits, honey and sesame seeds to make their renowned desserts. This authentic cookie recipe is as easy to make as it is to eat!

    Recipe #438180

    In Morocco, mint tea is a drink of hospitality. It is served throughout the day as well as at mealtime. It is always served to guests; it is considered impolite to refuse it! Of course my Moroccan menu wouldn't be complete without this very simple mint tea recipe. Enjoy!

    Recipe #438178

    Olives are abundant in Moroccan cuisine; often times they are marinated in olive oil and lemon, or in a Moroccan hot sauce called "harissa" (which is made from red chilis, garlic, coriander and cumin). For my olives, I am combining the best of both worlds by marinating the olives in lemon and olive oil, plus some of the seasonings found in harissa.

    Recipe #437804

    Couscous is a staple in Moroccan cuisine. This is a very simple couscous recipe which incorporates some fresh and light Moroccan flavors.

    Recipe #437803

    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

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