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Spiced Lamb Tagine with Apricots
Spiced Lamb Tagine with Apricots Recipe
Discover the warm and aromatic flavors of Morocco with this mouthwatering Spiced Lamb Tagine with Apricots recipe. A classic dish that’s perfect for a cozy dinner party or a quick weeknight meal, this tagine is slow-cooked to perfection in a clay pot, resulting in tender lamb and sweet apricots in a rich and spicy sauce.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon cinnamon
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 1 cup apricots, pitted
– 1 cup lamb broth or beef broth
– 1 tablespoon honey
Instructions:
1. Heat the oil in a clay tagine or Dutch oven over medium-high heat.
2. Brown the lamb in batches, then set aside.
3. Add the onion and cook until softened, about 5 minutes.
4. Stir in garlic, cumin, paprika, cinnamon, and cayenne pepper; cook for 1 minute.
5. Add the browned lamb, apricots, broth, and honey.
6. Cover the tagine or cover the pot with a lid.
7. Simmer over low heat for 2-3 hours or until the lamb is tender.
Cooking Time: 2-3 hours
Moroccan Chicken with Preserved Lemons and Olives
Discover the bold flavors of Morocco with this aromatic chicken dish, infused with the tanginess of preserved lemons and the brininess of olives.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken thighs
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 2 tablespoons chopped fresh parsley
– 1 tablespoon grated preserved lemon (see note)
– 1/4 cup pitted and sliced green olives
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, garlic, parsley, preserved lemon, cumin, smoked paprika, salt, and pepper.
3. Add the chicken thighs and toss to coat evenly.
4. Transfer the mixture to a baking dish and top with sliced olives.
5. Bake for 30-35 minutes or until the chicken is cooked through.
6. Serve hot, garnished with additional parsley if desired.
Note: To use preserved lemons, simply grate the rind of one lemon (preserved in salt and vinegar) over your dish. You can find preserved lemons at Middle Eastern markets or online.
Vegetable Couscous with Harissa
This flavorful North African-inspired dish combines tender vegetables and aromatic harissa with fluffy couscous for a satisfying meal.
Ingredients:
– 1 cup couscous
– 2 cups water
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 zucchini, sliced
– 1 can (14 oz) diced tomatoes
– 2 teaspoons harissa
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring water to a boil; add couscous, cover, and turn off heat. Let sit for 5 minutes.
2. Heat olive oil in a large skillet over medium-high. Add onion, garlic, bell pepper, and zucchini; cook until tender, about 5 minutes.
3. Stir in diced tomatoes, harissa, salt, and pepper. Cook for an additional 1-2 minutes.
4. Fluff couscous with a fork and stir in vegetable mixture.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Moroccan Lentil Soup with Chickpeas
Moroccan Lentil Soup with Chickpeas Recipe
Warm up with this hearty, flavorful soup that combines the comforting taste of lentils and chickpeas with the aromatic spices of Morocco.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, smoked paprika, and cinnamon. Cook for 1 minute.
4. Add the lentils and chickpeas. Pour in the water and bring to a boil.
5. Reduce heat, cover, and simmer for 30-40 minutes or until lentils are tender.
6. Season with salt and pepper to taste.
Cooking Time: 40 minutes
Enjoy this comforting Moroccan-inspired soup as a satisfying meal or as a nutritious snack!
Beef and Prune Tagine with Almonds
This rich and flavorful Moroccan-inspired stew is perfect for a cold winter’s night. Tender beef, sweet prunes, and crunchy almonds combine to create a truly mouth-watering dish.
Ingredients:
– 1 pound beef cubes (chuck or round)
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup prunes, pitted
– 1 cup chicken broth
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– 1/4 cup sliced almonds
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add beef and cook until browned, about 5 minutes. Remove from pot.
3. Add onion and garlic; cook until softened, about 5 minutes.
4. Add prunes, chicken broth, cumin, paprika, salt, and pepper. Stir to combine.
5. Return beef to the pot and bring to a boil.
6. Reduce heat to low, cover, and simmer for 1 1/2 hours or until beef is tender.
7. Just before serving, stir in almonds.
Cooking Time: 1 1/2 hours
Moroccan Carrot and Orange Salad
Moroccan Carrot and Orange Salad Recipe
A vibrant and flavorful salad that combines the sweetness of carrots and oranges with the warmth of Moroccan spices, perfect for a light and refreshing side dish or a healthy snack.
Ingredients:
– 4 large carrots, peeled and grated
– 1 large orange, peeled and segmented
– 2 tablespoons olive oil
– 1 tablespoon freshly squeezed orange juice
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the grated carrots and orange segments.
2. In a small bowl, whisk together the olive oil, orange juice, cumin, smoked paprika, salt, and pepper.
3. Pour the dressing over the carrot-orange mixture and toss to coat.
4. Garnish with fresh parsley leaves if desired.
5. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 10 minutes
Kefta Meatball Tagine with Eggs
This Moroccan-inspired stew is a twist on the classic meatball tagine, featuring juicy keftas (Middle Eastern-style meatballs) cooked in a rich and flavorful tomato-based sauce, served with eggs for added creaminess.
Ingredients:
– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 4 eggs
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine ground beef, breadcrumbs, egg, onion, garlic, cumin, paprika, salt, and pepper. Mix well with your hands until just combined.
3. Form into small meatballs and place on a baking sheet lined with parchment paper. Drizzle with olive oil.
4. Bake for 15-20 minutes or until cooked through.
5. In a large saucepan, combine diced tomatoes, beef broth, and baked meatballs. Simmer over medium-low heat for 10-15 minutes or until the flavors have melded together.
6. Crack in eggs and simmer for an additional 2-3 minutes or until the whites are set and the yolks are still slightly runny.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Moroccan Fish with Chermoula Sauce
Moroccan Fish with Chermoula Sauce Recipe
Discover the flavors of Morocco with this vibrant and aromatic dish featuring fish, fresh herbs, and spices.
Ingredients:
– 4 fish fillets (any white fish works well)
– 1/2 cup Chermoula sauce (see below for recipe)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish
Chermoula Sauce Recipe:
– 1 cup fresh parsley, stems removed and chopped
– 1/4 cup fresh cilantro, stems removed and chopped
– 2 cloves garlic, minced
– 1/2 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt to taste
– 3 tablespoons lemon juice
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season the fish fillets with salt and pepper.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the fish fillets and cook for 2-3 minutes on each side, or until cooked through.
5. Serve the fish with Chermoula sauce spooned over the top.
6. Garnish with fresh herbs and serve immediately.
Cooking Time: 15-20 minutes
Chickpea and Spinach Stew with Ras el Hanout
Experience the rich flavors of North African cuisine with this hearty and nutritious stew, featuring chickpeas, spinach, and a blend of aromatic spices.
Ingredients:
• 1 can chickpeas (14.5 oz)
• 2 cups fresh spinach leaves
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon Ras el Hanout spice blend
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 4 cups vegetable broth
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the Ras el Hanout spice blend, ground cumin, salt, and pepper. Cook for 1 minute.
5. Add the chickpeas, vegetable broth, and spinach leaves. Bring to a simmer.
6. Reduce heat to low and let stew cook for 20-25 minutes or until the flavors have melded together and the spinach has wilted.
Cooking Time: 25-30 minutes
Moroccan Mint Tea Cookies
These crumbly cookies infused with the essence of Moroccan mint tea are perfect for a sweet treat any time of day.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup crushed green tea leaves (Moroccan mint)
– 1 large egg
– 1 teaspoon vanilla extract
– Powdered sugar for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, confectioners’ sugar, baking powder, and salt in a medium bowl.
3. In a large bowl, cream butter and granulated sugar until light and fluffy.
4. Stir in crushed green tea leaves, egg, and vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
7. Bake for 12-15 minutes or until edges are lightly golden.
8. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Cooking Time: 12-15 minutes
Roasted Eggplant Zaalouk
A flavorful and aromatic twist on the traditional Moroccan stew, Roasted Eggplant Zaalouk combines the rich flavors of eggplant, tomatoes, garlic, and spices for a hearty and comforting meal.
Ingredients:
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Toss eggplant slices with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high. Add onion and garlic; cook until softened, about 5 minutes.
4. Add cumin, smoked paprika, and roasted eggplant to the skillet. Cook for 2-3 minutes, stirring occasionally.
5. Stir in diced tomatoes and season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 40-45 minutes
Moroccan Lamb Shank with Dates
Savor the rich flavors of Morocco with this slow-cooked lamb shank recipe, infused with sweet and savory notes from dates and spices.
Ingredients:
– 4 lamb shanks
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup pitted dates, chopped
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 cup chicken broth
Instructions:
1. Preheat oven to 300°F (150°C).
2. Heat oil in a large Dutch oven over medium-high heat. Brown lamb shanks on all sides, about 5 minutes. Remove and set aside.
3. Reduce heat to medium; add onion and garlic. Cook until softened, about 5 minutes.
4. Add chopped dates, cumin, paprika, salt, and pepper. Cook for 1 minute, stirring constantly.
5. Return lamb shanks to the pot; pour in chicken broth. Cover and transfer to the preheated oven.
6. Braise for 2 hours or until tender.
Cooking Time: 2 hours
Spicy Moroccan Harira Soup
Harira is a traditional Moroccan soup that warms the heart and soul. This spicy version combines rich flavors with a kick of heat from red pepper flakes.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup dried chickpeas, soaked overnight and drained
– 4 cups vegetable broth
– 1 can diced tomatoes (14.5 oz)
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon red pepper flakes
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Stir in chickpeas, broth, tomatoes, cumin, smoked paprika, and red pepper flakes.
4. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the flavors have melded together.
5. Season with salt and black pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 45-50 minutes
Moroccan Stuffed Bell Peppers
Experience the vibrant flavors of Morocco with this exotic recipe that combines sweet bell peppers with aromatic spices and fragrant herbs.
Ingredients:
– 4 bell peppers, any color
– 1 pound ground beef or lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 1 cup cooked rice
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large skillet, cook ground meat over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add onion, garlic, ginger, cumin, paprika, and cayenne pepper to the skillet and cook until the onion is translucent.
5. Stuff each bell pepper with the meat mixture, rice, parsley, cilantro, and salt and black pepper to taste.
6. Place the peppers in a baking dish and drizzle with olive oil.
7. Bake for 30-40 minutes or until the peppers are tender.
Cooking Time: 30-40 minutes
B’stilla (Moroccan Pigeon or Chicken Pie)
A traditional Moroccan pastry dish filled with chicken or pigeon, onions, and spices. B’stilla is a popular snack or main course that combines the flavors of North Africa.
Ingredients:
– 1 package of puff pastry (thawed)
– 1 pound cooked chicken or pigeon, shredded
– 1 large onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the puff pastry on a floured surface to a thickness of about 1/8 inch.
3. In a large bowl, mix together the chicken or pigeon, onions, garlic, cinnamon, ginger, salt, and pepper.
4. Place the mixture onto one half of the pastry, leaving a 1-inch border around the edges.
5. Brush the edges of the pastry with olive oil.
6. Fold the other half of the pastry over the filling, pressing the edges to seal.
7. Cut a few slits in the top crust to allow steam to escape.
8. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Moroccan Orange and Olive Salad
This vibrant salad combines the sweetness of oranges with the savory flavors of olives, all wrapped up in a burst of fresh herbs. Perfect for a light and refreshing meal or as a side dish to complement your favorite Moroccan dishes.
Ingredients:
– 2 navel oranges, peeled and segmented
– 1/4 cup pitted green olives, sliced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 2 tablespoons freshly squeezed orange juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the orange segments, sliced olives, parsley, and cilantro.
2. In a small bowl, whisk together the olive oil and orange juice until well combined.
3. Pour the dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 10 minutes
Sweet Moroccan Almond Pastries
Sweet Moroccan Almond Pastries
Experience the exotic flavors of Morocco with these delicate pastries filled with sweet almond paste and topped with a crunchy sugar glaze.
Ingredients:
– 1 package of frozen puff pastry, thawed
– 1 cup confectioners’ sugar
– 1/2 cup finely ground almonds
– 1/4 teaspoon salt
– 1 tablespoon rose water (optional)
– 1 egg, beaten (for brushing pastry)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Cut into desired shapes using a cookie cutter or the rim of a glass.
3. In a small bowl, mix together confectioners’ sugar, ground almonds, and salt. Add rose water if using.
4. Place a spoonful of almond paste in the center of each pastry shape. Brush edges with beaten egg for sealing.
5. Fold pastry over filling to form triangles or shapes, pressing edges to seal.
6. Place pastries on prepared baking sheet, leaving about 1 inch of space between each.
7. Bake for 20-25 minutes, or until golden brown.
8. While still warm, drizzle with sugar glaze (simple powdered sugar and water mixture).
Cooking Time: 20-25 minutes
Moroccan Spiced Roasted Cauliflower
Moroccan Spiced Roasted Cauliflower Recipe
Experience the aromatic flavors of Morocco with this roasted cauliflower recipe, perfect as a side dish or main course.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– 1/4 tsp ground turmeric
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss cauliflower florets with olive oil, cumin, smoked paprika, cinnamon, and turmeric until well coated.
3. Season with salt and pepper to taste.
4. Spread the cauliflower mixture in a single layer on a baking sheet.
5. Roast for 20-25 minutes or until tender and caramelized, stirring occasionally.
6. Garnish with fresh parsley or cilantro, if desired.
Cooking Time: 20-25 minutes
Summary
Discover the vibrant flavors of Morocco with these 18 authentic recipes. From classic dishes like Spiced Lamb Tagine with Apricots and Moroccan Chicken with Preserved Lemons and Olives, to hearty stews like Vegetable Couscous with Harissa and Chickpea and Spinach Stew with Ras el Hanout. Try your hand at making tender Beef and Prune Tagine with Almonds or flavorful Fish with Chermoula Sauce. Even sweet-tooths will love Moroccan Mint Tea Cookies and Sweet Moroccan Almond Pastries. Each recipe is a delicious representation of the rich culinary heritage of Morocco, and is sure to transport you to the bustling souks and aromatic markets of this North African country.
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