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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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    If you can't find Chermoula spice mix, this is a great do it yourself alternative. From delicious mag, Australia.

    Recipe #332479

    1 Reviews |  By Matuse

    This is a different and very good marinade for salmon. I usually do this one on the grill and use a wood plank but the marinade is plenty good all on it's own so you could use it on just about any method of cooking the salmon.

    Recipe #204574

    An inexpensive, healthy salad with north african flavors. Quick to make and great to pack for lunches.

    Recipe #347360

    Perfect with a couscous based salad.

    Recipe #356396

    Adapted from the Barbecue Bible. Posted for ZWT6. Traditionally served as an accompaniment to grilled meat.

    Recipe #423681

    2 Reviews |  By Shuzbud

    This creates a wonderful paste that can be used in a variety of ways- roasting meat, vegetables, grilling sausages, with rice or couscous. The flavours blend to make a vibrant, warm dish.

    Recipe #377034

    This is a quick salad my husband suggested I try to make for him. I used what seasoning I thought sounded closest to what he described as the flavor, and he said it tasted perfect. Hopefully you will like it too!

    Recipe #174911

    For a wet rub or marinade, mix this spice blend with enough olive oil to make it into a paste, about 3 to 4 tablespoons. It's also good to add to lentil or vegetable soups. It's enough to marinate 2 to 3 pounds of boneless chicken or lamb cubes to be grilled, or to be browned and stewed as a tagine.

    Recipe #484485

    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

    Haven't tried it yet, from Mastering the Art of Barbecue Cooking by Hannah H. Thomas, 1974. This is different from the other marinades posted-this has "dry table wine" (not sure what kind) and ground coriander...

    Recipe #236721

    Here is a nice change from porridge for brekky. From Fresh Living Mag on

    Recipe #309047

    This is good alongside lamb chops or as a side to any Moroccan dish.

    Recipe #472049

    Moroccan Tea is supposed to be "so hot that it burns your tongue and so sweet that it hurts your teeth".

    Recipe #172149

    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

    Recipe #138153

    Recommend serving with cucumber rounds or red bell pepper strips. This is a flavorful appetizer. I have only had the chance to serve this once but I had great success with it. Gourmet Magazine

    Recipe #250128

    Use this oil liberally for marinating and roasting, and for brushing over cuts of meat for grilling and barbecuing - it'll keep in the fridge for up to one week.

    Recipe #358693

    This recipe comes from Paula Wolfert, an expert on Moroccan cooking.

    Recipe #404629

    No need to feel guilty about snacking on this dip!! It's great!! I snagged it off a recipe card and I like the fact that the hot sauce eliminates a need for loads of salt.

    Recipe #293687

    1 Reviews |  By Dancer^

    This is a great appetizer, snack, or instant light meal.

    Recipe #46539

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