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    You are in: Home / Cookbooks / ZWT 9 - Morocco/Tunisia
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    16 recipes in

    ZWT 9 - Morocco/Tunisia

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    This is a vegetarian version of Harira, a traditional Moroccan soup made with chickpeas. This version has only vegetables, spices, and a little olive oil. It makes a lot, but could easily be halved, or freeze half for another day!

    Recipe #505848

    These kebabs are baked in the oven, but could easily be thrown on your grill if you prefer. They are made with pork loin, eggplant, and onions. The recipe is based on one that appeared in "Real Simple" magazine.

    Recipe #505567

    This only takes about an hour to make. Keeps one week in the refrigerator.

    Recipe #438353

    Here's another way to serve beets other than the pickled or Harvard beets I usually eat.

    Recipe #354717

    A different way to serve healthy beets.

    Recipe #356112

    This is a spice mix used in North Africa. Goes great on any meat that you would like to grill or roast. Also, mix 1 teaspoon spice with 1 cup yogurt and 1 minced clove of garlic to serve with roasted meat.

    Recipe #477431

    Chicken breasts are cubed, seasoned, then grilled. Serve over couscous.

    Recipe #416089

    A thin, highly seasoned soup that will go well as a starter for any meal, hearty or simple.

    Recipe #354799

    This recipe is for flounder, but any firm white fish will work well, think cod, halibut, tilapia...Salmon would also be good here. The recipe comes from chef Mourad Lahlou.

    Recipe #446077

    This recipe was found in "Food and Wine" magazine and is by Chef Mourad Lahlou.

    Recipe #446081

    This is a twist on the traditional. This recipe seems to call for a lot of cilantro, that is no mistake. Adapted from "Plenty" by Yotam Ottolenghi.

    Recipe #471750

    I don't think you can find this in your supermarket aisle (yet).

    Recipe #354706

    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

    This is a Morroccan recipe for homemade almond butter. Making it yourself lets you control the sodium and oil content. Store in an airtight container for use in place of peanut butter for a change of pace.

    Recipe #354791

    A wonderful soup from Morocco that is rich enough to serve as both a soup and a stew. It is made either with Saffron or Tumeric. I broke down and splurged on the Saffron. It cost about $16.00 for a small jar. But guess what, you don't use very much at all. It is not as expensive as you thing, since you only use a couple of strands per recipe. So, live a little.

    Recipe #351856

    A mixture of dry spices to rub on your choice of meat. This recipe makes enough for about 3 pounds of chicken thighs (what I used it for).

    Recipe #356043

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