Moroccan Recipes

    


 
 

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The Menu -------------------------------------------------------------------------------------------------------------------------------------------------------------------

1. Khubs (Moroccan Bread) 2. Seffa (Sweet Cinnamon Couscous With Dried Fruit) 3. Baghrir (Moroccan Pancakes) 4. Shebbakia (Moroccan Ramadan Honey Cookies) 5. Eggplant Salad (Zaalouk Salad) 6. Loubia (Beans) 7. Salad Of Potatoes 8. Briwats 9. Tagine Of Fish 10. Soup Fassi (Shorba) 11. Steamed Cauliflower With Roquefort Cheese Sauce 12. Msaman (Moroccan Pancake) 13. Ghouriba (Moroccan Sugar Cookies) 14. Beef With Oyster Sauce 15. Stuffed Omelet 16. Crunched Rice In Sauce 17. Moroccan-Style Potato And Egg Sandwiches 18. Roasted Whole Fish And Fennel With Crushed Potatoes, Preserved Lemon, And Charmoula 19. Arugula And Mint Salad With Oil-Cured Black Olives, Oranges, And Ricotta Salata 20. Olive Oil Couscous Cake With Creme Fraiche And Date Syrup 21. Chicken Tagine With Apricots And Almonds 22. Moroccan Beef Stew 23. Moroccan-Spiced Chicken Paillards 24. Moroccan Slow-Cooked Lamb 25. Roasted Organic Chicken With Moroccan Spices 26. Spiced Carrots 27. Moroccan Braised Beef 28. Grilled Charmoula Lamb Chops 29. Moroccan Chicken With Eggplant, Tomatoes, And Almonds 30. Moroccan-Style Chicken Phyllo Rolls 31. Moroccan Lamb Tagine With Raisins, Almonds, And Honey (Mrouzia) 32. Moroccan Lamb Kebabs With Golden Couscous 33. Grilled Chicken Moroccan Style 34. Moroccan-Spiced Cold Tomato Soup 35. Chicken Tagine With Spring Vegetables

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36. Cinnamon-Roasted Chicken With Harissa Sauce 37. Harissa Sauce 38. Moroccan Carrot And Goat Cheese Sandwiches With Green Olive Tapenade 39. Chicken Tagine With Chickpeas And Mint 40. Pineapple And Banana Couscous Pudding 41. Roasted Monkfish, Fennel, And Chestnut Tagine 42. Sea Bass With Moroccan Salsa 43. Harira (Moroccan Soup) 44. Lamb Tagine With Prunes, Apricots, And Vegetables 45. Moroccan Chicken With Preserved Meyer Lemons And Green Olives 46. Preserved Meyer Lemons 47. Grilled Charmoula Lamb Chops 48. Moroccan Tagine 49. Couscous 50. Lentil Tagine 51. Moroccan Carrot Salad 52. Potluck Moroccan Chicken With Dried Fruit And Olives 53. Low Carb Moroccan Chicken 54. Pastilla 55. Moroccan Preserved Lemons Recipe 56. Tangia (Marrakech Recipe) 57. Moroccan Mint Tea 58. Mutton Tagine With Prunes 59. Kabab 60. Roasted Red Pepper Salad With Harissa 61. Bidawi Couscous With Seven Vegetables 62. Prawn Kabab 63. Cardamom Coffee (A Traditional Recipe) 64. Gazelle Horns - Moroccan Almond Paste-Filled Pastries 65. Moroccan Fish Tagine 66. Moroccan Chicken With Almonds And Chick Peas 67. Moroccan Fish Tagine With Coriander Couscous 68. Moroccan Fish Stew 69. Moroccan Grilled Fish Kebabs 70. Almond Milk

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Free Updating: If you have purchased this product, we inform you that you will be updated of any new recipes added.

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Morocco is in many ways a country apart. It nestles on the northwestern tip of Africa, separated from the rest of the continent by the towering Atlas Mountains and by the Sahara itself. Its climate, geography, and history are all more closely related to the Mediterranean than to the rest of Africa, and for this reason visitors are often struck by the odd sensation of having not quite reached Africa in Morocco. In the north, its fine beaches, lush highland valleys, and evocative old cities reinforce this impression. Yet, as one moves south and east, into and over the starkly beautiful ranges of the Atlases, Morocco's Mediterranean character melts away like a mirage. The Sahara stretches out to the horizon, and forbidding kasbahs stare.

Location, Geography, and Climate Morocco is situated on the extreme northwestern corner of Africa and is bordered by Mauritania and Algeria, both to the south and east. Morocco's varied geography includes no less than four separate mountain ranges, in addition to lush river valleys, beautiful sandy coasts, and wide expanses of desert. The three most prominent mountain ranges, which run parallel to each other from the southwest to the northeast, are the Middle Atlas, the High Atlas, and the Anti-Atlas. The ascent of the country's highest peak, Jebel Toukbal (13,665 ft./4,165 m.), is a spectacular and not particularly difficult High Atlas trek. The Moroccan coastline, which fronts onto both the Mediterranean and the Atlantic, offers plenty of great beaches as well as a number of fascinating old coastal cities. In the southeast, Morocco's mountain ranges yield inexorably to the desolate expanse of the Sahara. The rivers that flow down this side of the High Atlas support long, narrow, and lush river valleys that resemble linear oases. The climate in Morocco is reliably dry, although small amounts of rain do fall between November and March. Temperature varies considerably by season and locale. While the southern and southeastern desert regions can reach extremely high temperatures during the hot summer months, the higher altitudes of the mountains are cool in summer evenings and freezing in winter. Most travellers find the early summer months to be the most comfortable time to visit, as rain is not a threat and temperatures are warm during the day and pleasantly cool at night. History & Culture Morocco's history began with the Berbers, the aboriginal people who have inhabited the country since the end of the 2nd millennium BC Rome extended its rule over the area after defeating Carthage in 146 BC, and testimony to its presence still exists in the fine Roman ruins at Volubilis. As Rome fell into decline Morocco was invaded first by the Vandals and then, in the 7th century, by the Arabs. Although external Arab rule lasted little more than a century, the arrival of Islam proved to be a permanent addition to Moroccan culture. In the ensuing centuries a series of ruling dynasties came to power, including the Idrissids, the Almoravids, and the Almohads, but none seemed capable of long maintaining the critical support of the Berber leaders. By the 15th century Spain and Portugal began to intrude into Morocco, after having expelled the Moors from their own lands. Although Morocco successfully repulsed these invasions, the tide of European imperialism eventually proved too great. By the middle of the 19th century Morocco's

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strategic importance had become evident to all of the European powers, and they engaged in a protracted struggle for possession of the country. Finally, in 1911, France was formally acknowledged as protector of the greater part of the country, with Spain receiving a number of isolated locales. French rule came to an end in 1953, although its cultural influence on Morocco remains strongly in evidence. Today the country is ruled by King Mohammed VI. He appears to be leading Morocco toward both long-term stability and a greater degree of economic prosperity. ---------------------------------------------------------------------------------------------Images from Morocco

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Recipe name:

Khubs

(Moroccan Bread)

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Ingredients 1teasp Honey 360ml/12fl.oz. Water 15g/ 1/2oz Dry Active Yeast 1-1/2 teasp Salt 450g/1lb Strong White Flour Preparation 1. Lightly flour a baking tray and set aside. 2. In a small bowl, mix together the water, honey and yeast and allow to stand for 10 minutes. 3. In a large mixing bowl, mix together the flour and salt. Make a well in the centre and pour in the yeast mixture. Mix well to make a firm dough then transfer to a floured surface and knead for about 10 minutes. 4. Form the dough into a round loaf, place on the baking tray and leave in a warm place to rise until it doubles in size (about 30 minutes). 5. Meanwhile, preheat the oven to 190C, 375F, Gas Mark 5. 6. Transfer the loaf on the tray to the oven and bake for about 45 minutes. to cool before using.

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Recipe name: Image

Seffa (Sweet Cinnamon Couscous with Dried Fruit)

Ingredients 4 tablespoons butter 2 shallots, minced 1 cup chicken broth 6 threads Spanish saffron, crushed 1 cup instant couscous 2 tablespoons sugar 1 tablespoon orange-flower water 1 teaspoon ground cinnamon 2 tablespoons raisins, plumped in warm water and drained 4 dates, pitted and chopped 6 dried apricot halves, plumped in warm water, drained, and diced 2 tablespoons slivered almonds, toasted salt and freshly ground pepper to taste

Preparation 1. In a medium saucepan over medium heat, melt 2 tablespoons of the butter and add the shallots. Saute until the shallots are translucent, 2 to 3 minutes. Add the broth, saffron, and remaining 2 tablespoons butter. Bring to a boil. Gradually stir in the couscous and remove from the heat. Cover and let stand for 5 minutes. 2. Transfer the couscous to a bowl and fluff with a fork. Stir in the sugar, orangeflower water, cinnamon, raisins, dates, apricots and slivered almonds. Season with salt and pepper. Use as a stuffing, or serve hot as a side dish.

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Recipe name:

Baghrir (Moroccan pancakes)

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Ingredients 2 cups of fine semolina flour 2 1/2 cups of all purpose flour 1 egg 1/4 teaspoon of salt 1 tablespoon of sugar 8 cups of warm water 2 packets of yeast Olive oil Preparation

Dilute the sugar in 1 cup of the warm water and whisk the 2 packets of yeast in with a fork. Stir together the semolina flour, all purpose flour, and salt. After 2 centimeters or so of foam has formed on the water and yeast mixture, stir it and pour into the flour mixture. Blend the mixture with your hands until the liquid is absorbed and then gradually add the remainder of the warm water slowly until it has reached a creamy consistency resembling melted ice cream. Beat egg and blend well into mixture. You may not need to use all the water to get it the right consistency or you may have to use more. Work the mixture with a whisk or electric whisk until most of the lumps are gone. I usually pour the mixture through a sieve or strainer a couple of times to filter out most of the very small lumps, or you may choose to work them lose with your hands. Let mixture sit in a warm place until it has doubled in size. I usually use the oven on the lowest setting to raise the mixture.

Baghrir Continue…

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Honey topping 1/2 cup of honey 1 cup of butter You can alter the proportions of honey and butter depending on how sweet you want it. Heat the honey in a saucepan on high heat and add butter. Stir until the butter has melted into the honey and it is blended well. Pour over each baghrir individual and spread with a spoon, stacking a baghrir on top of the other as you do so.

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Recipe name:

Shebbakia (Moroccan Ramadan Honey Cookies)

These intensely sweet cookies are a Ramadan specialty served at iftar (Breakfast after fasting time) with harira. They are usually made in enormous batches Image

Ingredients 1-1/2 cups (3 sticks) butter 1/4 tsp. saffron 1 tsp. yeast 3 eggs 3/4 tsp. salt 1/2 tsp. baking powder 3 tbsp. orange flower water 1/2 tsp mastic, pounded to a powder (optional) 5 cups all-purpose flour Oil for frying 5 cups honey 1/2 cup sesame seeds Preparation In a small saucepan over low heat, melt the butter, sprinkle in the saffron, and set aside. In a small bowl, sprinkle the yeast over 1/4 cup of warm water and set aside. In another bowl, combine the eggs, salt, baking powder, orange flower water and vanilla. Beat well, then add the vinegar and butter, and, last of all, the yeast mixture. Pour the flour into yet another bowl, then add the liquid ingredients and stir vigorously until you have stiff dough. Add water if needed to achieve a workable consistency. Turn the dough out onto a smooth surface and knead for 10-15 minutes, until the dough is smooth. Let the dough rest for 15 minutes. Break off walnut-sized pieces of dough, roll them thin and cut them into rosettes with a cookie cutter. Set them aside on a lightly buttered cookie sheet until you are done forming the batch. Pour the honey into a heavy, steep-sided pot, and bring it to a boil. Once it boils, turn the heat down to low while you fry the cookies. Pour vegetable oil into another heavy, steep-sided pot, to a depth of 1-1/2". Once it is hot, turn up the heat under the honey and bring it to a boil again. Slip several of the cookies into the oil, giving enough room for them to move around without touching. Fry and turn the cookies until both sides are medium brown; then remove them with a slotted spoon and drop them directly into the boiling honey. Let them remain in the honey until it returns to a boil, then remove them with a slotted spoon to another lightly buttered cookie sheet. Sprinkle with sesame seeds and set aside for at least two hours to cool before serving.

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Recipe name:

Eggplant Salad (Zaalouk Salad)

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Ingredients 1 eggplant (approx 1 1/2 lbs) 5 cloves garlic, peeled 3 large beefsteak tomatoes (ripe), or 2 cups canned crush tomatoes. 4 tbsp olive oil 2 tablespoons wine vinegar (or 1 tbsp white vinegar) good pinch chili powder 1 tsp. ground cumin 1/2 cup chopped flat-leaf parsley salt Preparation Peel the eggplant and chop into cubes. Bring enough water to cover the eggplant (eggplant will float, so approximate) to a boil. Add some salt, garlic and eggplant. Cook until the eggplant is very soft, about 20-30 minutes. Drain well and mash eggplant with a fork. If using whole tomatoes, chop and cook in a pan over low heat until reduced to a sauce, approximately 20 mins. If using canned crushed tomatoes, reduce this time in half. Mix with the mashed eggplant, the rest of the ingredients, and salt to taste.

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Recipe name:

Loubia (Beans)

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Ingredients 1pound (2 cups) small navy beans, soaked 1/4 cup olive oil 1 large onion, finely diced 3 small dried red chilies, seeded 15 garlic cloves, minced 1 tablespoon sweet paprika 1/4 teaspoon freshly ground black pepper 4 teaspoons ground cumin 6 ounces tomato paste, canned 2 tomatoes, coarsely chopped 7 cups water or vegetable broth 2 bay leaves 1/8 teaspoon cayenne, or to taste 20 sprigs fresh flat-leaf parsley, chopped 2 1/2 teaspoons salt 10 sprigs fresh cilantro, chopped Cider vinegar or red wine vinegar, optional Preparation Soak and drain the beans. Set aside. SOAKING BEANS: Rinse and pick over the beans and soak them overnight in a bowl of water to cover. Drain and proceed with the recipe. For the Quick-soak method, place the beans in a large soup pot and add 10 cups of hot water. Bring them to a rolling boil for 2 to 3 minutes. Turn off the heat and let the beans stand in the cooking water for at least 1 hour, and preferable longer. Drain the beans and proceed with the recipe. The older the beans, the longer they Will take to cook. (She recommends adding salt to the cooking water: up to 2 Teaspoons per pound of dried beans.) In a large soup pop over medium high heat, heat the oil, and cook the onion, stirring occasionally, until tender; 6 to 8 minutes. Add the chilies, garlic, paprika, pepper, and cumin. Cook, stirring, for 2 to 3 minutes. Add the tomato paste and cook, stirring, until the mixture thickens, 1 to 2 minutes. Stir in the tomatoes and 1 cup of the water or broth and bring to a boil. Add the beans, the remaining 6 cups water or broth, the bay leaves, cayenne, and 10 of the parsley sprigs tied together with cotton string. Mince the remaining parsley and set aside. Lower the heat to medium low, cover, and cook the beans until tender, 1 to 2 hours.

Before serving, discard the chilies, bay leaves, and tied parsley. Season with salt. Stir in the reserved minced parsley and cilantro. Serve hot with vinegar on the side, if you like.

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Recipe name:

SALAD OF POTATOES

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Ingredients

500 g of sweet potatoes1/2 cup of oil1 crushed onion 1 pinch of salt 1/2 tea spoonful of ginger 1 glass of water 1 pinch of cumin 1 coffee spoonful of sweet red pepper 1 soup spoonful of crushed parsley and coriander Juice of half a lemon The peel of preserved lemon cut into little pieces Some olives cut into pieces

Preparation Melt the onion with oil, salt, saffron and ginger, pour the glass potatoes peeled and cut into pieces, cover the saucepan, cook cumin, red pepper, parsley, coriander, lemon juice, the peel of a olives. Then reduce the sauce to a

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of water, add the sweet for 5 minutes, add the preserved lemon and the smooth consistency.

Recipe name:

BRIWATS

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Ingredients

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500 g of minced calf meat 100 g of lamb fat 1 tea spoonful of salt 1 tea spoonful of cumin 1 tea spoonful of red pepper 1 cup of minced parsley 1 cup of coriander 1 minced thin onion 100 g of butter 4 churned eggs 2 tea spoonful of cinnamon 1 kg of pastille Oil for frying Chilly sugar & cinnamon in saucers

Preparation Mix the minced meat and grease with parsley, coriander, red pepper, cumin, onion and salt. Then cook the mix in butter, while crushing with a spoon to separate the grease. Allow the mixture to simmer till the liquid is nearly all evaporated. Add cinnamon while mixing on a little fire, incorporate progressively the eggs(keep some to glue the briouates), mix and remove from fire. The briouates' Folding: Cut the leaves of pastille in two pieces, take1/2 of one leaf in its length, bring down the sides to the center to have a rectangular border. Put one soup spoonful of the mixture in one corner, then fold up again or roll to form a triangle, rectangular or a cylinder, make sure to close the forcemeat. Glue the extremity with eggs, to serve the briouats, fry them in very hot oil, remove them with a skimmer when they have a golden color, drain and put them on an absorbing paper. They can be served hot ,crown _shaped within a plate, with a saucer of chilly sugar and cinnamon.

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Recipe name:

TAGINE OF FISH

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Ingredients

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A mid size whole fish(i.e. snapper) ½ kg of potatoes, peeled and sliced into circles 2 kg of tomatoes sliced into circles 4 grilled bell peppers, cut into long slices 4 bell green hot peppers ½ cup olive oil 1 bouquet of diced parsley salt and Fresh ground pepper to your taste 2 lemons cut into roundels Tomato juice

Preparation

Dice the coriander with salt and garlic, mix in a plate with sweet and hot red pepper, cumin, lemon juice, water and olive oil, cover fish with the pickle. Marinate the entire fish to ensure the marinade sips into the meat, leave it to marinate for a couple of hours. Cover the plate of the oven with potatoes slices, place the fish over them and cover it with slices of tomatoes, add the bell pepper slices, sweet and got red pepper and oil, sprinkle with diced parsley, salt and pepper, decorate with round slices of lemon, water with tomatoes juice, mixed with the pickle, cook for about 40 minutes on a medium oven setting. Make sure you water the fish with its own juice every 15 minutes or so. Serve the fish decorated with round slices of fresh tomatoes alternating with lemon round slices and parsley leaves.

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Recipe name:

SOUP FASSI (Shorba)

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Ingredients

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250 g of veal or beef meat 2 carrots 2 turnips 2 potatoes 2 celery sticks 3 tomatoes 1 bouquet of parsley 1 onion half tea cup of vermicelli 1 soup spoon of oil Fresh ground pepper to your taste 1 pinch of saffron

Preparation Peel and cut the vegetables into small pieces(except for tomatoes). Cut the meat into small pieces. Put the vegetables (except the tomatoes) in a boiler, add the meat pieces, and parsley, crushed onion, oil salt, pepper and saffron. Add 2 liters of water, bring everything into a boil. Peel the tomatoes and remove their seeds. Cook the tomatoes in the boiler and mix them into a sauce looking texture for about 50 hour (over low heat). About 10 minutes before serving, slowly add vermicelli (to avoid clots).

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Recipe name:

Steamed cauliflower with Roquefort cheese sauce

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Ingredients 1 large cauliflower 300 g of Roquefort cheese 20 cl of fresh cream 3 shallots or small onions 2 tablespoonfuls of salad oil Freshly ground pepper Parsley Preparation Wash the cauliflower and divide it into regularly apportioned bunches, have it cooked in a stew-pan for 10 minutes. Mince the shallots and crumble the Roquefort cheese Heat the oil in a saucepan, add the shallots Let lightly yellow, then incorporate the Roquefort cheese Heat at a mild temperature for 2 minutes while stirring Add the fresh cream or pepper, there's no point in salting Take the pan away from the heat once the boiling has resumed Serve the boiled cauliflower hot, laced with its Roquefort cheese sauce and sprinkled with hashed parsley

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ecipe name:

Msaman (Moroccan pancake)

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Ingredients -200g of flour of durum wheat -150g of common flour of wheat -Butter -200g -1 large oil glass -1 semolina bowl - Salt - Tepid Water Preparation In a large pot or a salad bowl, to mix the flour, yeast and salt, to add with tepid water gradually to obtain a flexible paste (will feel it to you by working it between the hands). To knead a few minutes, to coat with a little oil, to cover with a clean towel and to let rest 30 minutes. To take small quantities of pastes and to form small balls of the size of an apricot. To flatten with the palm of the hand by coating surface with oil to proceed it in the same way with all the small balls. Then to take again the first small ball and to delicately spread out it and gradually. To coat with a little butter and to fold into four, to let rest during this time to make in the same way with the other remaining balls. To prepare 5 to 6 crepes thus. To heat a frying pan, to spread out the pancakes folded into four and to cook them on the two faces in the dry frying pan. These laminated pancakes can be been useful thus or accompanied by honey and butter.

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Recipe name:

GHOURIBA

(MOROCCAN SUGAR COOKIES)

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Ingredients 1 cup vegetable oil or butter 1 cup sugar 3 cups unbleached all-purpose flour ¹/³ cup finely ground walnuts or almonds Cinnamon

Preparation 1. Preheat oven to 350 degrees F. Lightly flour an ungreased cookie sheet 2. Place oil and sugar in a large bowl and mix well. Gradually add the flour, a cup at a time, and knead well. Blend in the nuts. 3. When the dough feels smooth, use the palm of your hand to roll it into balls the size of an egg. Pat into a round cookie about 2 inches in diameter. The cookie should not be flat. 4. Place on the cookie sheet and sprinkle the center of each cookie with cinnamon. Bake for 25-30 minutes. Do not let the cookies become even slightly brown; they must remain offwhite. Variations: A Turkish variation uses cocoa instead of cinnamon and is sprinkled with powdered sugar. These cookies can also be shaped into crescents. Made with butter, they are similar to the Austro-Hungarian nut horns.

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Recipe name

Beef with oyster sauce

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Ingredients 1 tablespoonful of oyster sauce 1 teaspoonful of maizena 250 g of fine minced beef fillet 1 teaspoonful of freshly ground black pepper 2 tablespoonfuls of table oil… 1 small clove of ground garlic 50 g of mushrooms washed and cut into lamellae 4 chopped scallions 4 tablespoonfuls of chicken broth or water

Preparation In a saucepan, heat two spoonfuls of table oil… Have the garlic gilded there. Then add the chopped meat, the pepper, the nam pla, the sugar, the onion and the tomato, let it cook for 10 minutes while stirring Heat the rest of the oil in a stew-pan and stir so that it cover the entire surface Empty out the excess. Pour out the contents of the whisked eggs and distribute them on the entire surface of the stew-pan. Place the forcemeat in the middle of the omelette and fold it up. Transfer onto a dish for serving. Decorate with coriander leaves and serve immediately.

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Recipe name

Stuffed omelet

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Ingredients 3 tablespoonfuls of olive oil… 1 clove of ground garlic 200 g of chopped meat Freshly ground pepper 1 tablespoonful of nam pla (fish sauce sold in a bottle) or soy sauce 1/2 tablespoonful of sugar 100 g of finely sliced onions 1 medium-sized sliced tomato 3 whipped eggs Preparation In a saucepan, heat two spoonfuls of table oil… Coat the garlic inside. Go on to add the chopped meat, the pepper, the fish sauce, the onion and the tomato, let cook for 10 minutes while stirring Heat the remaining oil in a cooking pot and stir it so that the oil covers the entire surface. Empty out the excess. Pour in the whipped eggs and distribute their contents throughout the cooking pot. Place the stuffing in the middle of the omelet and fold it up. Transfer it onto a service dish. Decorate with coriander leaves and serve immediately.

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Recipe name

Crunched rice in sauce

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Ingredients 225 g of sticky sauce Table oil … for frying Preparation Put the rice in a saucepan, cover it with water and have it boil until it is fully cooked and becomes sticky. Drain it in a strainer and mete it out in layers as fine as possible on the dishes containing oil, do not forget to press. Let it dry in a warm place or an oven(120°C). Once the rice is dry and stiff, detach it from the dishes by means of a spatula or else break it up into large pieces. Heat the oil and coat the rice, the grains should begin to crack after 5 seconds. Remove and drain on absorbent paper. In order to make up the sauce, pour the coconut milk into a saucepan and bring it to a boil. Add the chopped meat and chopped shrimp while stirring with a wooden spoon so as to eliminate any eventual curds and lumps. Add the garlic paste, the nam pla, the sugar, the onion and the peanuts, stir well. Lower the fire and let simmer for 20 minutes, all the while stirring from time to time. Transfer into a serving dish and decorate with coriander and red pepper. Serve the sauce on the side.

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Recipe name MOROCCAN-STYLE POTATO AND EGG SANDWICHES Image

Ingredients 4 large eggs 1 tablespoon cumin seeds 1/2 lb Italian frying peppers, cut into 2- by 1/4-inch strips 1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices 3/4 lb boiling potatoes, peeled and thinly sliced crosswise 1/2 teaspoon salt 1/4 teaspoon black pepper 3 tablespoons extra-virgin olive oil 4 Portuguese, challah, or Kaiser rolls (about 4 inches in diameter) Special equipment: an electric coffee/spice grinder Accompaniments: extra-virgin olive oil; harissa (spicy North African condiment) or cayenne Preparation Cover eggs with cold water by 1 1/2 inches in a 1 1/2- to 2-quart saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered, 30 seconds. Remove from heat and let eggs stand in hot water, covered, 15 minutes. Rinse eggs under cold water 5 minutes to stop cooking. Peel eggs and quarter lengthwise. Meanwhile, toast cumin seeds in a dry 12-inch heavy skillet over moderate heat, stirring, until fragrant and a few shades darker, about 4 minutes. Transfer to a bowl to cool, then grind to a powder in grinder. Transfer to a small serving bowl. Cook peppers, onion, potatoes, salt, and pepper in oil in same skillet over moderate heat, covered, stirring occasionally, until vegetables are browned and very tender, 15 to 20 minutes. Season with salt and pepper. Cut off an end of each roll and pull out some of bread from center to form a wide deep pocket in each roll. Put 2 egg quarters in bottom of each pocket and fill with vegetable mixture. Top filling in each sandwich with 2 of remaining egg quarters and sprinkle with some of cumin. Serve sandwiches with remaining cumin and oil and harissa for seasoning.

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Recipe name Roasted whole fish and fennel with crushed potatoes, preserved lemon, and charmoula Image No Image Charmoula is a tangy, spicy sauce—in this case, made with cumin, cilantro, garlic, and lemon—that's traditionally served with meat in Morocco. Ingredients 1 cup plain whole-milk yogurt (preferably Greek-style) 1 tablespoon chopped fresh cilantro 2 teaspoons fresh lime juice 1 (3- to 4-pound) whole black bass with head and tail, gutted, scaled, rinsed 1/2 bunch fresh Italian parsley sprigs plus 2 tablespoons chopped fresh Italian parsley 1/2 bunch fresh thyme sprigs plus 3 teaspoons chopped fresh thyme, divided 1/3 cup coarsely chopped fresh fennel fronds 1 lemon, thinly sliced 2 teaspoons fennel seeds 2 medium fresh fennel bulbs, trimmed, cut into 1/2-inch-thick wedges 7 tablespoons extra-virgin olive oil, divided 1 1/2 pounds small fingerling potatoes 2 tablespoons chopped preserved lemon Preparation Mix yogurt, chopped cilantro, and lime juice in small bowl. Season to taste with salt and pepper. Cover and chill. Cut 2-inch-long, 1/2-inch-deep slits into outside of both sides of fish, spacing 2 inches apart. Sprinkle fish inside and out with salt and pepper. Place parsley sprigs, thyme sprigs, fennel fronds, and lemon slices in fish cavity. Sprinkle top side of fish with chopped parsley and 1 1/2 teaspoons chopped thyme. Cover and chill at least 1 hour. Do ahead Lime yogurt and fish can be made 1 day ahead. Keep refrigerated. Preheat oven to 400°F. Stir fennel seeds in small dry skillet over medium heat until lightly toasted, about 2 minutes. Mix fennel wedges, 2 tablespoons olive oil, toasted fennel seeds, and 1 1/2 teaspoons chopped thyme on rimmed baking sheet; toss. Sprinkle with salt and pepper. Roast until fennel is tender and beginning to brown, stirring often, about 30 minutes. Do ahead Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 400°F oven until heated through, about 10 minutes. Place potatoes in large saucepan; fill with enough cold salted water to cover. Bring to boil. Reduce heat; simmer just until potatoes are tender, about 12 minutes. Drain, reserving 1/2 cup cooking liquid. Transfer potatoes to baking sheet and cool slightly. Using heel of hand, smash potatoes coarsely. Return potatoes to same saucepan. Add 3 tablespoons olive oil and preserved lemon. Do ahead Can be made 1 hour ahead. Let stand at room temperature. Preheat oven to 400°F. Drizzle 2 tablespoons olive oil over fish. Roast fish just until opaque in center, about 30 minutes. Let fish rest 5 minutes. Add 1/4 cup reserved potato cooking liquid to potato mixture; stir gently over medium heat until heated through, adding more cooking liquid by tablespoonfuls if mixture is dry, about 5 minutes. Season with salt and pepper. Using 2 large metal spatulas, transfer fish to platter. Arrange fennel and potato mixture around. Spoon some Charmoula, then some lime yogurt atop fish. Garnish with cilantro sprigs. Serve with remaining Charmoula and lime yogurt.

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Recipe name Arugula and mint salad with oil-cured black olives, oranges, and ricotta Image

salata

Ingredients 1/4 cup fresh orange juice 2 tablespoons minced shallots 1 tablespoon red wine vinegar 1 tablespoon fresh lemon juice 1 teaspoon finely grated orange peel 1 teaspoon orange-flower water* 1/4 cup extra-virgin olive oil 1 cup thinly sliced red onion (about 1/2 medium) 4 large oranges 1 5-ounce package arugula (about 10 cups packed) 1 cup fresh mint leaves (from about 2 bunches) 1/2 cup thinly sliced pitted oil-cured black olives 1 5-ounce piece ricotta salata (salted dry ricotta cheese),** cut into 1 1/2-inch-long, 1/4-inch-thick slices *Available at some supermarkets, specialty food stores, Middle Eastern markets, and online from Amazon.com. ** Available at some supermarkets, specialty foods stores, Italian markets, and cheese shops. Preparation Whisk first 6 ingredients in small bowl. Gradually whisk in oil. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover; chill. Bring to room temperature and rewhisk before using. Place onion in large bowl. Add 1/3 of dressing; toss. Let marinate 20 minutes. Cut off peel and pith from oranges. Cut each orange crosswise into 8 slices. Add arugula, mint, and olives to bowl with onion; sprinkle with salt and pepper and toss. Add remaining dressing; toss. Divide salad among 6 plates. Tuck orange slices and ricotta salata slices into salads.

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Recipe name Image

OLIVE OIL COUSCOUS CAKE WITH CREME FRAICHE AND DATE SYRUP

Ingredients 1 cup all purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon coarse kosher salt 1/2 cup uncooked couscous 3/4 cup plus 2 tablespoons extra-virgin olive oil 1/4 cup sweet Muscat wine (such as Beaumes-de-Venise or Bonny Doon) 6 3 1 1

large egg yolks large eggs cup sugar tablespoon finely grated orange peel

1 cup chilled heavy whipping cream 1/4 cup chilled crème fraîche 1/2 cup date syrup* 12 dates (such as Deglet Noor or Medjool), pitted, thinly sliced

Preparation Preheat oven to 375°F. Brush 9-inch-diameter cake pan with 3-inch-high sides with olive oil. Line bottom of pan with parchment paper round; brush parchment with olive oil. Sift flour, baking powder, and salt into medium bowl. Stir in couscous. Whisk olive oil and Muscat in another medium bowl to blend. Using stand mixer fitted with whisk attachment, beat egg yolks, eggs, and 1 cup sugar on high speed in large bowl until thick and pale yellow, about 7 minutes. Transfer to large wide bowl. Stir in orange peel. Using rubber spatula, gently fold in flour mixture alternately with olive oil mixture in 4 additions each (mixture may deflate slightly). Transfer batter to prepared pan. Tap pan lightly on work surface to eliminate any air bubbles. Bake cake until dark brown and beginning to pull away from sides of pan and tester inserted into center comes out clean, about 45 minutes. Transfer cake to rack and cool in pan at least 30 minutes. Turn cake out onto platter (cake may fall slightly in center). Do ahead Can be made 1 day ahead. Cool. Cover with foil and store at room temperature. Using electric mixer, beat cream and crème fraîche in large bowl until soft peaks form. Cut cake into wedges. Place 1 cake wedge on each plate. Drizzle date syrup over. Spoon whipped cream alongside. Sprinkle dates over.

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CHICKEN TAGINE WITH APRICOTS AND ALMONDS

Ingredients 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon turmeric 1/2 teaspoon black pepper 1 1/4 teaspoons salt 3 tablespoons plus 1/4 cup olive oil 1 (3-lb) chicken, cut into 6 pieces, wings and backbone discarded 1 tablespoon unsalted butter 1 medium red onion, halved, then sliced 1/4 inch thick 4 garlic cloves, finely chopped 5 sprigs fresh cilantro 5 sprigs fresh flat-leaf parsley 1 1/2 cups water 2 tablespoons mild honey 1 (3-inch) cinnamon stick 1/2 cup dried Turkish apricots, separated into halves 1/3 cup whole blanched almonds Special equipment: a 10- to 12-inch tagine or heavy skillet; kitchen string Preparation Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well. Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl. Add onion and remaining 1/4 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes. While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes. While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain. Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, and then serve chicken sprinkled with almonds on top.

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MOROCCAN BEEF STEW

Ingredients 3 tablespoons olive oil, divided 1 3/4 pounds beef tenderloin, cut into 1-inch cubes 1 large onion, chopped 1 large carrot, chopped 2 garlic cloves, chopped 1 tablespoon paprika 2 teaspoons ground cumin 1 1/2 teaspoons ground cinnamon 2 cups beef broth 1/2 cup halved pitted Kalamata olives 1/2 cup golden raisins 1 15-ounce can garbanzo beans (chickpeas), drained 1/2 cup chopped fresh cilantro 1 teaspoon lemon peel Preparation Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch. Transfer to plate. Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add spices; stir 1 minute. Add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil. Simmer until juices thicken, about 5 minutes. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve.

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MOROCCAN-SPICED CHICKEN PAILLARDS

Ingredients For sauce 1/4 cup orange juice 1 tablespoon mild honey 1 teaspoon fresh lemon juice 1 (3-inch) cinnamon stick 1/4 teaspoon dried hot red pepper flakes 2 tablespoons unsalted butter For paillards 1/2 teaspoon ground cumin 1/2 teaspoon paprika (not hot) 1/4 teaspoon black pepper 2 tablespoons olive oil 1 3/4 lb boneless chicken breast slices (1/4 inch thick; see cooks' note, below) 1 1/4 teaspoons salt Special equipment: a well-seasoned large (2-burner) ridged grill pan Preparation Prepare grill pan and start sauce: Heat grill pan over moderate heat until hot. Meanwhile, simmer all sauce ingredients except butter in a 1-quart saucepan, uncovered, stirring occasionally, 2 minutes. Set aside while cooking chicken. Make paillards: Cook cumin, paprika, and pepper in oil in a small skillet over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer to a small bowl, reserving skillet for sauce (do not clean). Brush some spiced oil on 1 side of each paillard, then sprinkle with some salt. Arrange 2 paillards in grill pan, oiled sides down, and brush tops with some of spiced oil, then sprinkle with some salt. Grill 2 minutes, then turn over and grill until just cooked through, about 3 minutes more. Transfer to a platter and cover with foil. Grill remaining paillards in same manner, transferring to platter. Finish sauce: Pour sauce through a medium-mesh sieve into reserved small skillet, discarding solids. Add any juices from chicken accumulated on platter to sauce and bring to a boil. Remove from heat, then add butter and swirl skillet until butter is just incorporated. Season sauce with salt and spoon over chicken. Cooks' note: Some sliced chicken breasts may not be of an even thickness. If necessary, put each paillard between 2 sheets of plastic wrap and pound with flat side of a meat ponder until about 1/4 inch thick.

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MOROCCAN SLOW-COOKED LAMB

Ingredients 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons salt 1 teaspoon fennel seeds 1/2 teaspoon cayenne pepper 1/2 teaspoon ground black pepper 2 1/2 pounds trimmed boned lamb shoulder, cut into 1 1/2- to 2-inch pieces 4 tablespoons olive oil, divided 1 large onion, finely chopped 1 tablespoon tomato paste 2 cups low-salt chicken broth 1 15 1/2-ounce can garbanzo beans (chickpeas), drained 1 cup dried apricots (about 5 ounces) 2 large plum tomatoes, chopped 2 cinnamon sticks 1 tablespoon minced peeled fresh ginger 2 teaspoons (packed) grated lemon peel 2 tablespoons chopped fresh cilantro Preparation Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer lamb to another large bowl after each batch. Add onion and tomato paste to drippings in skillet. Reduce heat to medium; sauté until onion is soft, about 5 minutes. Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour. Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.) Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve

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ROASTED ORGANIC CHICKEN WITH MOROCCAN SPICES

Ingredients 3 tablespoons olive oil 3 tablespoons fresh lemon juice 2 tablespoons Hungarian sweet paprika 1 tablespoon ras-el-hanout* 1 tablespoon chopped fresh mint 1 tablespoon salt 2 teaspoons grated lemon peel 1 teaspoon ground black pepper 1 garlic clove, peeled 1 4 3/4- to 5-pound whole free-range organic chicken 2 small whole lemons, pierced all over with fork 6 garlic cloves, unpeeled *A Moroccan spice blend available at some specialty foods stores, Middle Eastern markets, and by mail from The Spice House Preparation Position rack in center of oven and preheat to 400°F. Blend first 9 ingredients in blender to moist paste. Remove neck, giblets, and excess fat from main cavity of chicken. Rinse chicken inside and out; pat dry with paper towels. Rub 1/3 of spice paste into main cavity and neck cavity, then rub remaining spice paste all over outside of chicken. Place lemons and garlic cloves in main cavity of chicken. Tie legs together. Place chicken on rack in roasting pan. Roast 45 minutes; tent with foil to prevent over browning. Continue to roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170°F, about 45 minutes. Transfer chicken to platter; let stand 10 minutes (internal temperature will increase by 5 to 10 degrees).

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SPICED CARROTS

Ingredients 2 lb medium carrots (about 12) 2 tablespoons unsalted butter 2 tablespoons brown sugar 1/2 cup water 2 teaspoons fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon cinnamon 1/8 teaspoon cayenne, or to taste

Preparation Quarter carrots lengthwise, then cut into 2 1/2-inch pieces. Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté carrots, uncovered, stirring occasionally, until slightly softened, about 5 minutes. Add brown sugar, stirring until sugar is melted. Stir in water, lemon juice, salt, cinnamon, and cayenne and simmer, covered, until carrots are tender and liquid is reduced to a glaze, 8 to 10 minutes.

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MOROCCAN BRAISED BEEF

Ingredients 3 tablespoons olive oil, divided 2 1/2 pounds boneless chuck roast, cut into 3/4-inch cubes 2 cups chopped onions 3 garlic cloves, chopped 1 tablespoon garam masala* 1 tablespoon paprika 1 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon cayenne pepper 1 cup dry red wine 1/2 cup dry Sherry 2 cups beef broth 1 14 1/2-ounce can diced tomatoes in juice 1 1/2 cups golden raisins Preparation Heat 2 tablespoons oil in large pot over medium-high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until no longer pink, about 5 minutes. Transfer meat to bowl. Heat 1 tablespoon oil in same pot. Add onions; sauté until brown, about 8 minutes. Add garlic and next 5 ingredients; stir 1 minute. Add wine and Sherry; boil until reduced to glaze, stirring occasionally, about 8 minutes. Add broth, tomatoes with juice, and raisins; stir to blend. Add beef and accumulated juices; bring to simmer. Reduce heat to medium-low. Simmer uncovered until sauce is thick and beef is tender, stirring occasionally, about 1 hour 15 minutes. Season stew with salt and pepper. (Can be made 2 days ahead. Cool slightly, chill until cold, then cover and keep chilled. Rewarm before serving.) Serve over couscous, if desired.

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GRILLED CHARMOULA LAMB CHOPS

Ingredients 1 small onion, chopped 1/2 cup loosely packed fresh cilantro sprigs 1/2 cup loosely packed fresh flat-leaf parsley leaves 2 small garlic cloves, finely chopped 1/4 cup olive oil 2 teaspoons fresh lemon juice 3/4 teaspoon salt 3/4 teaspoon ground cumin 1/2 teaspoon sweet paprika 1/8 teaspoon cayenne 2 (1 1/4-inch-thick) loin lamb chops (10 oz total), trimmed Preparation Blend all ingredients except lamb chops in a blender until smooth, about 1 minute. Pat chops dry and transfer to a plate, then rub chops all over with 2 tablespoons charmoula and marinate, covered, at room temperature 30 minutes. While chops marinate, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate. Grill chops, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until medium-rare, about 8 minutes total. Transfer to a plate and let stand, loosely covered, 10 minutes. Cooks' notes: • If you aren't able to grill outdoors, chops can be cooked in a hot lightly oiled wellseasoned ridged grill pan over moderate heat.

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MOROCCAN CHICKEN WITH EGGPLANT, TOMATOES, AND ALMONDS

Ingredients 6 tablespoons olive oil, divided 3 cups sliced onions 6 large garlic cloves, minced 1 tablespoon Hungarian sweet paprika 1 1/2 teaspoons coarse kosher salt 1 teaspoon turmeric 1 teaspoon ground coriander 1 teaspoon fennel seeds, ground 1 teaspoon freshly ground black pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground ginger 2 cups drained canned diced tomatoes (from 28-ounce can) 1 cup water 3 tablespoons (or more) fresh lemon juice 8 chicken thighs with bones, skinned 8 chicken drumsticks, skinned 1 large eggplant, unpeeled, cut into 1-inch cubes 1 tablespoon chopped fresh marjoram 1/2 cup whole blanched almonds or slivered almonds, toasted Chopped fresh cilantro Preparation Heat 2 tablespoons olive oil in heavy large wide pot over medium heat. Add onions and garlic. Cover and cook until onions are soft, about 10 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger; stir 1 minute. Add tomatoes, 1 cup water, and 3 tablespoons lemon juice; bring to boil. Arrange all chicken in single layer in pot; spoon some sauce over. Bring to boil. Reduce heat to medium-low, cover, and simmer 15 minutes. Turn chicken over, cover, and simmer until chicken is tender, about 20 minutes longer. Meanwhile, preheat oven to 400°F. Brush large rimmed baking sheet with olive oil. Place eggplant and remaining 4 tablespoons olive oil in large bowl; toss to coat. Spread eggplant out on prepared baking sheet and bake until soft and brown, stirring occasionally, about 25 minutes. (Chicken and eggplant can be made 1 day ahead. Cool slightly. Refrigerate separately until cold, then cover and keep refrigerated.) Stir eggplant and marjoram into chicken. Simmer uncovered 10 minutes to heat through and blend flavors. Season stew to taste with more lemon juice, if desired, and salt and pepper. Transfer chicken to large shallow bowl. Sprinkle with almonds and cilantro.

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MOROCCAN-STYLE CHICKEN PHYLLO ROLLS

Ingredients 1 small onion, finely chopped 1 tablespoon olive oil Scant teaspoon salt 3/4 teaspoon ground cumin 1/2 teaspoon ground ginger 1/2 teaspoon turmeric 1/2 teaspoon black pepper 1/4 teaspoon ground coriander 1 1/4 lb chicken thighs (with skin and bones) 3/4 cup low-sodium chicken broth 1/2 cup water 1 (3-inch) cinnamon stick 1/4 cup sliced almonds, toasted, cooled, and coarsely chopped 2 large eggs, lightly beaten 1 stick (1/2 cup) unsalted butter, melted 8 (17- by 12-inch) phyllo sheets, thawed if frozen 1 teaspoon ground cinnamon 2 teaspoons brown mustard seeds Accompaniment: spiced tomato sauce Preparation Make filling: Cook onion in oil along with salt, cumin, ginger, turmeric, pepper, and coriander in a 3quart heavy saucepan over moderate heat, stirring, until softened, about 5 minutes. Add chicken, broth, water, and cinnamon stick and simmer, covered, turning chicken over once, until meat is very tender, about 45 minutes total. Transfer chicken with tongs to a bowl, reserving cooking liquid. When cool enough to handle, shred chicken, discarding skin and bones, and transfer to a large bowl. Transfer cooking liquid to a 2-cup glass measure (do not clean saucepan) and let stand 1 minute, then skim off fat and discard cinnamon stick. Return liquid to saucepan and simmer over moderately high heat, uncovered, until reduced to about 1/4 cup (liquid will look like a glaze in bottom of pan), about 8 minutes, then stir into shredded chicken along with almonds. Reserve 2 tablespoons beaten egg in a cup for egg wash. Lightly season remaining egg with salt and pepper, then cook in 1/2 tablespoon butter in an 8- to 10-inch nonstick skillet over moderately high heat, stirring, until just set but still slightly soft. Stir scrambled egg into filling. Make rolls: Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.

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Put 1 phyllo sheet on a work surface, keeping remaining phyllo covered with overlapping sheets of plastic wrap and a damp kitchen towel, and brush generously with some melted

butter. Evenly sift 1/4 teaspoon cinnamon over buttered phyllo using a fine-mesh sieve, then top with another phyllo sheet and generously brush with butter. Halve buttered phyllo stack crosswise, then arrange 1 half with a long side nearest you. Spread 1/4 cup chicken filling in a narrow strip along edge nearest you, then roll up filling tightly in phyllo, leaving ends open. Transfer roll, seam side down, to a cutting board set inside a baking pan (to help contain mustard seeds when sprinkling). Make another roll with remaining half stack. Make 6 more rolls in same manner, transferring to cutting board. Lightly brush top of rolls with egg wash and immediately sprinkle with mustard seeds, pressing lightly on seeds to help adhere. Cut each roll crosswise into 4 pieces and arrange pieces 1 inch apart on 2 baking sheets. Bake, switching position of sheets halfway through baking, until phyllo is golden brown, about 12 minutes total. Transfer rolls to a rack to cool slightly. Cooks' notes: • Rolls can be assembled (but not coated or cut) 1 day ahead and chilled, covered. • Rolls can be assembled and cut (but not coated or baked) 2 weeks ahead and frozen, wrapped well in plastic wrap. Coat frozen rolls, then bake (do not thaw) in a preheated 350°F oven about 20 minutes.

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Recipe name Image

MOROCCAN LAMB TAGINE WITH RAISINS, ALMONDS, AND HONEY

Mrouzia is a dish traditionally made after the celebration Slaughter of the Lamb"), an occasion when, historically, a amounts of meat on hand. In the days before refrigeration, amounts of fat and spices to preserve it. Don't worry this and less intense spicing than the original. Ingredients 2 teaspoons ras-el-hanout* 2 teaspoons salt 3/4 teaspoon black pepper 3/4 teaspoon ground ginger 1/4 teaspoon crumbled saffron threads 3 cups water 3 lb boneless lamb shoulder, cut into 1-inch cubes 1 large onion, coarsely grated (1 cup) 2 garlic cloves, finely chopped 2 (3-inch) cinnamon sticks 1/2 stick (1/4 cup) unsalted butter, cut into pieces 1 1/4 cups raisins 1 1/4 cups whole blanched almonds 1/2 cup honey 1 teaspoon ground cinnamon Accompaniment: couscous

(Mrouzia)

of Aid el Kebir ("Feast of the family would have large the lamb was cooked in copious version has much less butter

Preparation Whisk together ras-el-hanout, salt, pepper, ginger, saffron, and 1 cup water in a 5-quart heavy pot. Stir in lamb, remaining 2 cups water, onion, garlic, cinnamon sticks, and butter and simmer, covered, until lamb is just tender, about 1 1/2 hours. Stir in raisins, almonds, honey, and ground cinnamon and simmer, covered, until meat is very tender, about 30 minutes more. Uncover pot and cook over moderately high heat, stirring occasionally, until stew is slightly thickened, about 15 minutes more. Cooks' note: • Tagine can be made 1 day ahead and cooled, uncovered, then chilled, covered.

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MOROCCAN LAMB KEBABS WITH GOLDEN COUSCOUS

Ingredients 3/4 cup olive oil 2/3 cup fresh lemon juice 6 large garlic cloves, minced 2 tablespoons chopped fresh mint 4 teaspoons salt 4 teaspoons grated lemon peel 2 teaspoons ground black pepper 2 teaspoons ground coriander 1 teaspoon ground cumin 4 pounds well-trimmed boneless leg of lamb, cut into 2-inch cubes 16 12-inch-long metal skewers 32 whole dried apricots (preferably Mediterranean), soaked in boiling water 5 minutes, drained 4 red onions, each cut into 8 chunks

Preparation Whisk first 9 ingredients in medium bowl to blend. Transfer 1/2 cup marinade to small bowl; cover, chill, and reserve as basting sauce. Add lamb to remaining marinade in medium bowl; toss to coat. Marinate 2 hours at room temperature or cover and refrigerate overnight. Prepare barbecue (medium-high heat). Remove lamb from marinade. Thread lamb cubes onto 8 skewers, dividing equally. Thread apricots and onion chunks alternately on remaining 8 skewers. Brush all skewers with some of reserved 1/2 cup marinade. Sprinkle onion-apricot skewers with salt and pepper. Grill onion-apricot skewers until onions soften and begin to brown, occasionally turning and basting with marinade and moving skewers to cooler part of barbecue if necessary to keep apricots from burning, about 10 minutes. Grill lamb to desired doneness, turning occasionally, about 8 minutes for medium-rare. Mound Golden Couscous on platter. Top with skewers and serve.

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GRILLED CHICKEN MOROCCAN STYLE

Ingredients Start marinating the chicken four to six hours ahead. Pour frosty Pilsners or a chilled Chenin Blanc. 1 cup olive oil 1/4 cup red wine vinegar 3 tablespoons ground cumin 1 1/2 tablespoons ground coriander 2 teaspoons ground cinnamon 2 teaspoons salt 2 teaspoons sugar 1/4 teaspoon cayenne pepper 4 large chicken breast halves with skin and ribs, cut crosswise in half 4 chicken legs 4 chicken thighs 1/4 cup minced fresh parsley Preparation

Whisk first 8 ingredients in large glass baking dish. Add all chicken; turn to coat. Cover with plastic wrap; chill 4 to 6 hours. Prepare barbecue (medium heat). Place marinade-coated chicken on barbecue. Grill chicken until just cooked through, occasionally brushing with any remaining marinade, about 10 minutes per side for breasts and about 12 minutes per side for leg and thigh pieces. Transfer chicken to platter. Sprinkle with parsley.

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MOROCCAN-SPICED COLD TOMATO SOUP

Ingredients North African spices combine with a touch of honey and lemon in a refreshing summer soup. 1 small onion, chopped 2 tablespoons olive oil 1 teaspoon paprika 1/4 teaspoon ground ginger 1/4 teaspoon ground cumin Scant 1/4 teaspoon ground cinnamon 1 (14- to 16-oz) can whole tomatoes in juice, drained and juices reserved 1 3/4 cups chicken broth (14 fl oz) 2 teaspoons honey 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh cilantro 1/2 teaspoon fresh lemon juice, or to taste Garnish: lemon slices Preparation Cook onion in oil with spices in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened and begins to brown, 4 to 5 minutes. Coarsely chop tomatoes and add to onion mixture with reserved juices, broth, honey, 1 tablespoon parsley, and 1 tablespoon cilantro, then bring to a boil. Transfer soup to a metal bowl set in a larger bowl of ice and cold water. Cool soup, stirring occasionally, until cold, 15 to 20 minutes. Stir in lemon juice and salt and pepper to taste, then stir in remaining parsley and cilantro.

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CHICKEN TAGINE WITH SPRING VEGETABLES

Ingredients 1 lemon, halved 6 medium artichokes, stems trimmed to 1/2 inch 1/2 cup (about) olive oil 1 pound onions, chopped 8 large garlic cloves, chopped 3 tablespoons (packed) grated lemon peel 1 tablespoon ground coriander 2 teaspoons Hungarian sweet paprika 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground ginger 1/4 teaspoon cayenne pepper 8 tablespoons chopped fresh parsley 8 tablespoons chopped fresh dill 8 tablespoons chopped fresh mint 4 pounds skinless boneless chicken thighs, trimmed of excess fat 4 cups low-salt chicken broth 3 fresh fennel bulbs, trimmed, bulbs quartered vertically 5 large carrots (about 1 1/2 pounds), peeled, cut into 1-inch lengths Preparation Fill large bowl with water; squeeze in juice from lemon. Working with 1 artichoke at a time, break off enough outer leaves to expose pale green leaves. Trim dark green areas off stem and base. Quarter artichoke lengthwise; trim artichoke quarters to 1 1/2-inch lengths. Scrape out choke; drop quarters into lemon water. Heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onions and sauté until translucent, about 5 minutes. Add next 7 ingredients and 6 tablespoons each parsley, dill, and mint; sauté 3 minutes longer. Scrape contents of skillet into heavy large pot; reserve skillet. Sprinkle chicken with salt and pepper. Heat 2 tablespoons oil in same skillet over medium-high heat. Add 1/3 of chicken and sauté until golden, about 3 minutes per side. Transfer to pot with onion mixture. Repeat with remaining chicken in 2 more batches, adding more oil by tablespoonfuls if needed. Add broth to skillet; bring to boil, scraping up browned bits. Transfer broth to pot; add fennel and carrots. Drain artichokes and add to pot. Bring tagine to boil. Cover, reduce heat to medium-low, and simmer until chicken is almost tender, about 20 minutes. Uncover and simmer until chicken and all vegetables are tender, about 15 minutes longer. Using slotted spoon, transfer chicken and vegetables to large bowl. Boil sauce until reduced enough to coat spoon, about 10 minutes. Season with salt and pepper. Return chicken and vegetables to sauce. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated.) Rewarm tagine over medium heat. Transfer to large bowl. Sprinkle with 2 tablespoons each of parsley, dill, and mint.

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Cinnamon-Roasted Chicken With Harissa Sauce

Ingredients 1 cup olive oil 1/4 cup ground cinnamon 1 tablespoon salt 1 teaspoon cayenne pepper 1 teaspoon sugar 8 small chicken breast halves with skin and bones 8 chicken thighs with skin and bones 1 cup (about) all purpose flour 4 tablespoons (about) peanut oil Harissa Sauce(See Below this recipe how to make it) Preparation Mix first 5 ingredients in small bowl. Place chicken breasts and thighs in 2-gallon resalable plastic bag. Pour oil mixture over; seal bag. Turn bag to coat chicken with marinade. Chill overnight. Preheat oven to 475°F. Transfer chicken to rimmed baking sheet, shaking off marinade. Sprinkle chicken all over with flour. Heat 1 tablespoon peanut oil in large skillet over medium-high heat. Working in batches, add chicken to skillet. Cook until golden, adding more oil as needed, about 3 minutes per side. Return chicken to baking sheet, skin side up. Roast until cooked through, about 15 minutes. Serve with Harissa Sauce.

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Recipe name HARISSA SAUCE Image No Image Ingredients 1 tablespoon coriander seeds 1 tablespoon caraway seeds 4 large garlic cloves, unpeeled 4 large red bell peppers 1/2 cup extra-virgin olive oil 1 tablespoon sugar 2 teaspoons dried crushed red pepper Preparation Stir coriander and caraway in small skillet over medium-high heat until aromatic, about 30 seconds. Transfer to processor. Cook garlic in same skillet, covered, over medium-low heat until tender, turning occasionally, about 10 minutes. Cool. Peel garlic; add to processor. Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop peppers; add peppers, oil, sugar, and crushed red pepper to processor. Puree. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

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Recipe name Image

MOROCCAN CARROT AND GOAT CHEESE SANDWICHES WITH GREEN OLIVE TAPENADE

Ingredients For carrots 2 tablespoons sugar 1 tablespoon fresh lemon juice 2 teaspoons sweet paprika 1 teaspoon ground cumin 1/2 teaspoon cinnamon 1/4 teaspoon cayenne 1 teaspoon salt 1/4 cup olive oil 1 1/2 lb medium carrots (8) For tapenade 1 1/4 cups green olives (6 to 7 oz) such as Cerignola or picholine, pitted 3 tablespoons drained bottled capers, rinsed 1/4 cup chopped fresh flat-leaf parsley 1 flat anchovy fillet, chopped 1 teaspoon finely grated fresh lemon zest 1 1/2 tablespoons fresh lemon juice 1/2 teaspoon black pepper 1/4 cup olive oil For sandwiches 12 slices good-quality pumpernickel sandwich bread 6 oz soft mild goat cheese (3/4 cup) at room temperature Special equipment: an adjustable-blade slicer Preparation Prepare carrots: Whisk together sugar, lemon juice, spices, salt, and oil in a large bowl until sugar is dissolved. Halve carrots crosswise on a long diagonal, then, starting from diagonal ends, cut into 1/16-inch-thick slices using slicer. Cook carrots in a 4- to 5-quart pot of boiling salted water until crisp-tender, about 45 seconds. Drain well in a colander and immediately toss with dressing. Cool to room temperature, stirring occasionally, then marinate, covered and chilled, at least 4 hours. Make tapenade and assemble sandwiches: Pulse olives with capers, parsley, anchovy, zest, lemon juice, and pepper in a food processor until coarsely chopped, then scrape down side of bowl with a rubber spatula. Pulsing motor, add oil in a slow stream and continue to pulse until mixture is finely chopped (do not pulse to a paste). Spread tapenade on 6 slices of bread and goat cheese on remaining 6 slices, then make

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sandwiches with carrots. Cooks' notes: • Carrots can marinate up to 2 days. • Tapenade can be made 1 week ahead and chilled, covered

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Recipe name Image

CHICKEN TAGINE WITH CHICKPEAS AND MINT

Ingredients 1 tablespoon olive oil 1 large onion, thinly sliced 6 large garlic cloves, minced 1 tablespoon minced peeled ginger 1 1/2 tablespoons paprika 1 teaspoon turmeric 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon cayenne pepper 1/8 teaspoon ground cinnamon 2 cups (or more) water 2 cups drained canned garbanzo beans (chickpeas), from two 15-ounce cans 1/2 cup canned diced tomatoes in juice 1/2 cup chopped fresh cilantro stems 1 lemon, quartered, thinly sliced 2 tablespoons (or more) fresh lemon juice 4 chicken leg-thigh pieces, skin removed, thighs and drumsticks separated 2 chicken breast halves with bones, skin removed, each cut crosswise into 2 pieces 3 medium carrots, peeled, cut into 2-inch pieces 2 cups 2-inch pieces green beans 1/4 cup chopped fresh mint Preparation Heat oil in heavy large pot over medium heat. Add onion, garlic, and ginger. Cover and cook until onion is tender, stirring often, about 10 minutes. Add paprika and next 5 ingredients; stir 1 minute. Stir in 2 cups water, garbanzo beans, tomatoes with juices, cilantro, lemon, and 2 tablespoons lemon juice. Bring to boil. Reduce heat, cover, and simmer 10 minutes. Sprinkle chicken with salt and pepper; add to pot. Cover and simmer 30 minutes. Add carrots and more water to cover if liquid has evaporated; cook 10 minutes. Stir in green beans; simmer until chicken and vegetables are tender, about 5 minutes longer. Season with salt and pepper and more lemon juice, if desired. Transfer to bowl. Sprinkle with mint.

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PINEAPPLE AND BANANA COUSCOUS PUDDING

Ingredients Couscous is a staple of the Moroccan table. This dessert version is similar to rice pudding. Cream of coconut adds extra flavor. 3/4 cup water 1/2 cup plain couscous 1 tablespoon unsalted butter 1/2 large banana, chopped (about 1/2 cup) 1 tablespoon (packed) golden brown sugar 1 1/2 cups plus 2 tablespoons chilled whipping cream 5 tablespoons sweetened cream of coconut (such as Coco López)* 1 tablespoon triple sec 1/2 cup candied pineapple, minced 1 1/2 cups diced peeled fresh pineapple Preparation Bring 3/4 cup water to boil in heavy medium saucepan over high heat. Stir in couscous. Remove from heat. Cover and let stand until water is absorbed, about 15 minutes. Fluff with fork. Melt butter in small nonstick skillet over medium-high heat. Add banana and sugar and sauté until banana is soft, about 1 minute. Cool. Using electric mixer, beat cream in large bowl until soft peaks form. Fold in cream of coconut and triple sec. Reserve 6 tablespoons whipped cream mixture for topping. Fold candied pineapple, couscous, and banana into remaining whipped cream mixture in large bowl. Divide mixture among 6 parfait glasses or dessert bowls. (Can be made 4 hours ahead. Cover whipped cream mixture and puddings separately and refrigerate.) Top each pudding with some of reserved whipped cream mixture. Sprinkle each with fresh pineapple and serve. * Cream of coconut is available in the liquor section of most supermarkets.

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ROASTED MONKFISH, FENNEL, AND CHESTNUT TAGINE

Ingredients Though fig leaves keep the fish moist and make for a great presentation, it's also delicious without them. (Note that fig leaves are not edible.) 2 large fennel bulbs (sometimes called anise; 21/2 lb total), stalks trimmed flush with bulbs and bulbs halved lengthwise 1/2 teaspoon olive oil 3/4 stick (6 tablespoons) unsalted butter 1 1/2 cups roasted, shelled, and skinned chestnuts (1 lb in shell or 11 oz bottled whole) 6 unsprayed fresh fig leaves (optional) 6 (1-inch-thick) monkfish steaks (6 oz each) 1 cup white bordelaise sauce

Preparation Preheat oven to 425°F. Cut 1 fennel bulb half lengthwise into paper-thin slices with a mandoline or other manual slicer and toss with oil and salt and pepper to taste. Cut remaining fennel lengthwise into 1/3-inch-thick sticks. Heat 3 tablespoons butter in a well-seasoned 10-inch cast-iron or heavy nonstick skillet over moderately high heat until foam subsides, then cook fennel sticks in 2 batches with salt and pepper to taste over moderate heat, stirring occasionally, until tender and edges are golden brown, about 7 minutes. Transfer to a bowl with a slotted spoon, reserving skillet, and keep warm, covered. Halve chestnuts and add to skillet with 1 tablespoon butter and salt and pepper to taste. Cook over moderate heat, stirring occasionally, until golden brown, about 3 minutes. Transfer to bowl with fennel using slotted spoon, reserving skillet, and keep warm, covered. Blanch fig leaves in boiling salted water 2 minutes, then transfer to a bowl of ice and cold water to stop cooking and drain well. Trim stems from leaves. Pat fish dry and season with salt and pepper. Add 1 tablespoon butter to skillet and heat over moderately high heat until foam subsides. Sear fish in 2 batches, turning once, until golden brown, about 2 minutes, transferring to a plate. Melt remaining tablespoon butter in skillet, then remove skillet from heat. If not using fig leaves, drizzle pieces of fish with butter. If using fig leaves, arrange 1 leaf, smooth side down, on a work surface, then put a piece of fish in middle and drizzle with some of melted butter. Wrap fig leaf around fish to enclose it and secure with wooden

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toothpicks. Wrap remaining fish in same manner. Boil 1/2 cup sauce in skillet until reduced to about 1/3 cup, about 2 minutes. Stir in chestnuts and cooked fennel and transfer to a wide shallow heavy pot (with a tight-fitting lid) just large enough to hold fish in 1 layer. Top chestnut mixture with fish. Cover pot with lid and roast in middle of oven until fish is just cooked through, 12 to 15 minutes. While fish is roasting, heat remaining 1/2 cup sauce in a small saucepan over moderate heat until hot. Remove toothpicks and open fig leaves. Serve fish (with fig leaves) over chestnut mixture and scatter with raw fennel. Serve warm sauce on the side. Cooks' note: • Chestnut mixture can be cooked 6 hours ahead, cooled completely, and chilled, covered. Reheat over low heat, stirring, before proceeding.

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Recipe name Image

SEA BASS WITH MOROCCAN SALSA

Ingredients 3 medium-size red bell peppers 5 tablespoons olive oil 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/2 cup chopped pitted Kalamata olives or other brine-cured black olives 1/2 cup chopped red onion 1/3 cup chopped fresh cilantro 1/4 cup golden raisins 3 tablespoons fresh lemon juice 2 tablespoons (packed) chopped fresh mint 2 teaspoons grated orange peel 1/2 teaspoon (scant) cayenne 6 6-ounce sea bass fillets Preparation Char peppers over gas flame or in broiler until blackened on all sides, turning frequently with tongs. Transfer peppers to medium bowl. Cover with foil; let stand 10 minutes. Peel, seed and coarsely chop peppers; return to same bowl. Heat 1 tablespoon oil in heavy small skillet over medium heat. Add cumin and cinnamon; stir until fragrant, about 1 minute. Pour oil mixture over peppers. Mix in olives, next 7 ingredients and 2 tablespoons oil. Season salsa with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature, tossing occasionally.) Preheat broiler. Brush fish all over with 2 tablespoons oil. Sprinkle with salt and pepper. Broil until fish is opaque in center, about 2 1/2 minutes per side. Transfer fish to plates. Spoon salsa over.

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Recipe name

Harira

(Moroccan Soup)

Image

Ingredients 1 1/2 cups dried chickpeas 8 cups water 1 (35-oz) can whole tomatoes, drained 1 large onion, finely chopped 1 small celery rib (including leaves), finely chopped 3 tablespoons unsalted butter 1 teaspoon turmeric 1 teaspoon black pepper 1/2 teaspoon cinnamon 2/3 cup chopped fresh cilantro 4 cups vegetable broth (preferably organic) or chicken broth 1 cup lentils 2 oz dried capellini,broken into 1-inch pieces, or fine egg noodles (3/4 cup) 1/2 cup chopped fresh parsley Accompaniment: lemon wedges

Preparation Prepare chickpeas: Soak chickpeas in water to cover by 2 inches 8 to 12 hours. Drain chickpeas and rinse well. Transfer to a large saucepan and add 8 cups water. Bring to a boil, then reduce heat and simmer, uncovered, until tender, 1 1/4 to 1 1/2 hours. Cool chickpeas and drain, reserving cooking liquid. You should have about 2 1/2 cups liquid (if not, add more water). Coarsely purée tomatoes in a food processor. Cook onion and celery in butter in a 4-quart heavy pot over moderately low heat, stirring occasionally, until softened. Add turmeric, pepper, and cinnamon and cook, stirring, 3 minutes. Stir in tomato purée, 1/3 cup cilantro, chickpeas with reserved liquid, vegetable broth, and lentils. Bring to a boil, then reduce heat and simmer, uncovered, until lentils are tender, about 35 minutes. Stir in pasta and cook, stirring, until tender, about 3 minutes. Stir in parsley, remaining 1/3 cup cilantro, and salt to taste.

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LAMB TAGINE WITH PRUNES, APRICOTS, AND VEGETABLES

Ingredients In this recipe, a casserole dish stands in for the traditional tagine. Serve with couscous or an Israeli salad of tomato, cucumber, and sweet onion. 2 lb (1-inch-thick) lamb shoulder chops 1 tablespoon vegetable oil 1 large onion, chopped 1 1/2 cups water 1 pinch saffron threads, crumbled 3/4 teaspoon salt 1/4 teaspoon black pepper 1 1/2 large carrots, cut into 1/4-inch-thick rounds 1 small sweet potato, peeled and cut into 3/4-inch pieces 3/4 teaspoon ground ginger 1/8 teaspoon cinnamon 2/3 cup pitted prunes 1/2 cup dried apricots (preferably Turkish) 1 medium yellow squash, cut into 3/4-inch pieces 2 teaspoons honey (optional) Freshly grated nutmeg Preparation Cut lamb from bones, reserving bones, then cut meat into 1-inch pieces. Heat 1/2 tablespoon oil in a flameproof wide shallow casserole with a tight-fitting lid over moderately high heat until hot but not smoking. Brown meat on all sides in 2 batches, transferring to a plate as browned. Brown bones and transfer to plate. Add remaining 1/2 tablespoon oil to tagine and cook onion, stirring, until softened. Return meat and bones to pot. Stir in water, saffron, salt, and pepper and bring to a boil. Reduce heat and simmer mixture, covered, stirring occasionally, until lamb is tender, about 1 1/4 hours. Transfer lamb to a clean plate and add any meat from lamb bones, discarding bones. Add carrots and sweet potato to pot, then simmer, covered, stirring occasionally, until vegetables are barely tender, about 10 minutes. Add ginger, cinnamon, prunes, apricots, and squash, then simmer, covered, stirring occasionally, until vegetables and fruits are tender, about 5 minutes. Return lamb to stew and add honey. Season with salt, pepper, and nutmeg and simmer, uncovered, stirring occasionally, 5 minutes.

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Recipe name Image

MOROCCAN CHICKEN WITH PRESERVED MEYER LEMONS AND GREEN OLIVES

Ingredients This recipe is just one of the countless ways to use preserved lemons. 4 boneless skinless chicken breast halves 2 tablespoons olive oil 2 medium onions, sliced inch thick 2 garlic cloves, thinly sliced 1/2 teaspoon turmeric 1/2 teaspoon freshly ground black pepper 8 pieces preserved Meyer lemon (See how to prepare it below) 1/2 cup chicken broth 1/4 cup dry white wine 16 pitted green olives, halved 2 tablespoons coarsely chopped fresh cilantro Preparation Pat chicken dry, then season with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chicken until golden brown, about 3 minutes on each side. Transfer chicken to a plate and keep warm, covered. Add remaining tablespoon oil to skillet and reduce heat to moderate. Cook onions and garlic, stirring frequently, until softened but not browned, 8 to 10 minutes. Add turmeric and pepper and cook, stirring, 1 minute. Scrape pulp from preserved lemon, reserving for another use. Cut rind into thin strips and add to onions with broth, wine, and olives. Return chicken, with any juices accumulated on plate, to skillet. Braise, covered, until chicken is cooked through, about 12 minutes. Serve sprinkled with cilantro.

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Recipe name PRESERVED MEYER LEMONS Image No Image Ingredients 2 1/2 to 3 lb Meyer lemons (10 to 12) 2/3 cup coarse salt 1/4 cup olive oil Special equipment: 6-cup jar with tight-fitting lid Preparation

Blanch 6 lemons in boiling water 5 minutes. When cool enough to handle, cut lemons into 8 wedges each and discard seeds. Toss with salt in a bowl and pack into jar. Squeeze enough juice from remaining lemons to measure 1 cup. Add enough juice to cover lemons and cover jar with lid. Let stand at room temperature, shaking gently once a day, 5 days. Add oil and chill. Cooks' note: • Preserved lemons keep, chilled, up to 1 year.

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Recipe name Image

GRILLED CHARMOULA LAMB CHOPS

Ingredients 3 (3-inch) cinnamon sticks 1/4 cup coriander seeds 1/4 cup cumin seeds 1 teaspoon whole cloves 1/2 cup paprika (not hot) 1 1/2 teaspoons cayenne 1 cup olive oil 1/4 cup finely chopped garlic (1 large head) 100 lamb rib chops, frenched to the eye (about 17 lb. frenched) 4 cups chopped fresh cilantro (4 large bunches) Preparation Break cinnamon sticks into 1-inch pieces and finely grind in batches in an electric coffee/spice grinder with coriander, cumin, and cloves. Stir together with paprika and cayenne. Stir together 1/4 cup oil and 1 tablespoon garlic in a large bowl and add 25 lamb chops, tossing to coat. Season with salt and toss with 1/4 cup spice mixture and 1 cup cilantro to coat. Transfer coated lamb to sealable plastic bags and coat remaining meat in same manner. Marinate, chilled, at least 2 hours. Prepare grill. Season lamb with salt and grill in batches on an oiled rack about 4 minutes on one side, then 2 minutes on the other for medium-rare. (Alternatively, broil lamb under a preheated broiler 2 to 3 inches from heat.) Serve lamb warm or at room temperature. Cooks' notes: • Spice mixture may be made up to 1 week ahead and kept, covered, at room temperature. • Lamb chops may be marinated up to 1 day and/or grilled (or broiled) 1 day ahead and chilled, covered. Reheat the chops in batches, in single layers in shallow baking pans, in a 425°F. Oven 8 minutes, or until chops are heated through. To make 6 servings: Follow the directions above using the following ingredient amounts: 1 (3-inch) cinnamon sticks 1 tablespoon coriander seeds 1 tablespoon cumin seeds 3 whole cloves 2 tablespoons paprika (not hot) 1/2 teaspoon cayenne 3 tablespoons olive oil 1 tablespoon finely chopped garlic 2 (8-rib) racks of lamb, frenched to the eye (about 2 3/4 lb. frenched) 4 cups chopped fresh cilantro (4 large bunches)

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Recipe name Image

Moroccan Tagine

Ingredients

• • • • • • • • • • • •

1 tablespoon olive oil 2 large onions, peeled and sliced into rings 2 pounds lamb meat, cut into 1 1/2 inch cubes 1 teaspoon ground cumin 1 teaspoon ground coriander seed 1 teaspoon ground ginger 1 teaspoon ground cinnamon salt to taste 1 teaspoon ground black pepper 4 pears - peeled, cored and cut into 1 1/2 inch chunks 1/2 cup golden raisins 1/2 cup blanched slivered almonds

Preparation Heat the oil in a large pot or Dutch oven over medium heat. Fry the onion in the oil until soft. Add the lamb meat to the pan, and fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt and pepper. Pour just enough water into the pot to cover the meat. Cover, and simmer over low heat for 1 1/2 to 2 hours, until meat is tender and the mixture is stew-like. Displace lid a little after an hour if there appears to be too much liquid. Add the pears, golden raisins and almonds to the stew, and cook for another 5 minutes or so, until the pears are soft. Serve with rice

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Recipe name Image

Couscous

Ingredients 3 1/2 pound chicken, cut in 6 pieces 3 1/2 Tbs butter 2 1/2 cup vegetable oil 1 large onion, cut into wedges 5 pounds plum tomatoes, quartered 1 cup fresh parsley, chopped 1 1/2 tsp ginger 1 1/2 tsp black pepper, ground 1 tsp ground turmeric 1 whole jalapeno chili 5 cinnamon sticks 2 1/2 tsp cayenne pepper 1/8 tsp saffron threads, crushed 5 small turnips, peeled, quartered 4 large carrots, peeled, quartered lengthwise and crosswise 1 large acorn squash, peeled, seeded & cut into 2 inch pieces 3 small zucchini, cut quartered lengthwise then crosswise 16 ounce canned garbanzo beans 2 1/4 cups water 1/2 tbs salt 3 cups couscous, about 18 ounces 4 cups chicken broth, canned Preparation Combine chicken and broth in a large oven. Simmer until chicken is cooked through, turning occasionally, about 20 minutes. Using tongs remove chicken from cooking liquid: reserve cooking liquid, skin and bone chicken; cut into bite size pieces. Melt 2 tablespoons of butter with the oil in large heavy oven over medium-high heat. Add onion, sauté until tender, about 10 minute. Add tomatoes and next 8 ingredients and stir 30 seconds. Mix in reserved cooking liquid, turnips, carrots, squash, zucchini and garbanzo beans with liquid. Cover and simmer until the vegetables are almost tender about 15 minutes. Uncover and cook until vegetables are tender, about 5 minutes. Add chicken pieces to sauce and cook until heated through, about 3 minutes. Discard jalapeno. Meanwhile bring 2 1/4 cup. Water and 1-1/2 Tbs butter and salt to boiling. Stir in couscous. Remove from heat, cover and let stand 10 minutes; fluff with fork. Arrange couscous in centre of serving platter. Drizzle couscous with 3/4 cup sauce. Spoon chicken and vegetables atop couscous. Serve passing remaining sauce separately.

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Recipe name Image

Lentil Tagine

Ingredients 450g/1lb Lentils 1.1L/40fl.oz. Fresh Vegetable Stock 4 Garlic Cloves, crushed 675g/1-1/2lb Sweet Potatoes, peeled and cut into cubes 550g/1-1/4lb Tomatoes, chopped 325g/12oz Capsicum (Sweet Peppers) deseeded and chopped 325g/12oz Onions, chopped 1 tbsp freshly grated Ginger 1 teasp Cayenne Pepper 1 level teasp Ground Cumin Salt Freshly chopped Coriander to garnish Preparation 1. Place the lentils, stock and garlic in a large saucepan, bring to boil stirring, reduce the heat cover and simmer for 20 minutes. 2. Add the sweet potatoes, tomato, peppers, onions, ginger, cumin, cayenne pepper and salt. Bring back to simmering point and continue to cook, uncovered, for a further 30 minutes or until the sweet potato is soft. To serve - garnish with chopped coriander and serve with rice or couscous.

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Recipe name Image

MOROCCAN CARROT SALAD

Nice cool dog-days-of-summer dish, as a main course for lunch or a light dinner, or as a complimentary side. Spicy-sweet, deliciously ethnic and lots of texture and color. Try it as an appetizer, too, by scooping it up with bread or pita chips. Ingredients 1 lb. carrots, peeled and grated 2 medium seedless oranges, peeled and segmented 1 tsp. honey 1 tbsp. fresh lemon juice 1/4 cup extra virgin olive oil 3/4 tsp. ground cumin 1/2 tsp. salt 1/4 tsp. cayenne pepper 1/8 tsp. ground cinnamon 3 tbsp. chopped, fresh cilantro leaves

Preparation Segment oranges over a small bowl to catch the juices, and set juice aside. Place grated carrots and orange segments into a large bowl, set aside. Whisk honey, lemon juice, oil, cumin, salt, cayenne and cinnamon together with reserved orange juice in small bowl for dressing. Pour dressing mixture over the carrots and oranges, add the cilantro, and toss to coat. Let stand until liquid starts to pool at the bottom of the bowl (about 3 min). Place salad in a fine-mesh strainer and let sit undisturbed for 2 minutes. Remove from strainer and serve immediately

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Recipe name Image

Potluck Moroccan Chicken with Dried Fruit and Olives

Ingredients 1 cup dry white wine 1 cup (packed) brown sugar 1/2 cup red or white vinegar (such as merlot or champagne vinegar) 1/2 cup olive oil 3 tablespoons crumbled dried marjoram or basil 6 cloves garlic, pressed 4 1/2 to 5 pounds boneless skinless chicken thighs or breasts, rinsed and patted dry 1 can (16 ounces) black or nicoise olives, drained and pitted 1 can (6 ounces) pitted green olives 8 dried apricot halves 8 ounces pitted prunes (regular or bite-size) 1/2 cup drained nonpareil capers Preparation Prepare the chicken the day before baking. In a very large plastic container with a snapon lid, combine the wine, brown sugar, vinegar, oil, marjoram, and garlic. Add the chicken, olives, apricots, prunes, and capers; cover and shake to coat the chicken with the marinade. Refrigerate overnight. To serve at room temperature, bake the day of serving. To serve cold, bake the day before and refrigerate overnight. I usually bake this juicy dish on site, since it is easiest to transport in the marinade container and is delicious piping hot. Preheat oven to 400°F., if baking immediately. Divide the chicken and marinade between 2 baking dishes. Bake, uncovered, for 35 to 45 minutes, depending on the thickness of the meat, until the chicken is no longer pink when pierced with the tip of a knife. (If using 1 small oven, carefully switch the position of the pans halfway through cooking, or bake 1 pan at a time.) Taste the juices for seasoning. If serving cold, cool to room temperature in the juices, cover, and refrigerate overnight.

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Recipe name Image

Low Carb Moroccan Chicken

Ingredients Sauce 1/4 cup Smucker's® Low Sugar Orange Marmalade or Apricot Preserves 1 cup full fat sour cream 1 teaspoon dry mustard 1/2 teaspoon cumin optional: 1/4 teaspoon celery seeds 2 tablespoons minced green onions Chicken 1/4 teaspoon cinnamon 1/2 teaspoon salt 1/4 teaspoon pepper 3 - 3 1/2 lb. chicken, cut into pieces 1/4 cup Smucker's® Low Sugar TM Orange Marmalade or Apricot Preserves Preparation Mix all sauce ingredients together. Set aside -- serve at room temperature; store in refrigerator. Ingredients for Mix first cinnamon, salt and pepper together to make a rub. Rub all over chicken pieces. Broil chicken, skin side down for 15 minutes, turn and broil 15 minutes more -- until skin is crisp and juices run clear. Brush on 1/4 cup low sugar orange marmalade or apricot preserves. Broil 2 minutes more. Serve with sauce. Approximate nutritional analysis per serving: 318 calories, 17 g fat, 118 mg cholesterol, 296 mg sodium, 34 g protein, 6 g carbohydrates, 6 net carbs.

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Recipe name Pastilla Preparation Boil chicken in enough water to keep covered along with the chopped onion and spices until cooked, about 30 minutes. Drain chicken, reserving about 1/4 -1/3 cup of the cooking liquid. Bone the chicken and cut the meat into small pieces. Cook eggs, along with 1/4 - 1/3 cup reserved cooking liquid from chicken in a large skillet until soft scrambled, do not overcook the eggs. Mix cooked eggs with chicken meat until well combined. Process almonds, sugar and cinnamon in a food processor until almonds are crushed. The above three steps can be done ahead of time, if desired. refriegarate ingredients until ready to cook. Phyllo dough can be a little tricky to work with. For best results, thaw completely. It's important to keep the dough you are going to work with wrapped in a slightly damp kitchen towel, as the dough dries out very quickly and becomes fragile and breaks apart. To prepare for the recipe, Chef Daniel separated two large sheets of dough, folded each sheet in half, then in half again and wrapped them in a damp towel. Now you're ready to assemble the dish.

2.

1.

3.

Brush an oven-proof skillet with melted butter. Unfold layer a phyllo pastry a little more than halfway across the skillet (photo 2), followed by another layer of dough over the other half (photo 3), overlapping the two pieces in the middle.

4.

5.

6.

Spread about 1/3 cup of the crush almond mixture over the bottom of the dough (photo 4), followed by the chicken egg mixture, followed by another layer of almonds (photos 5 and 6).

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8.

7.

9.

Carefully fold over the phyllo dough on all sides (photos 7 and 8), then brush the top of the pastry with melted butter (photo 9).

11.

10.

12.

Bake the bastilla in a 350° F. oven for about 12-15 minutes or until lightly browned (photo 10). Carefully turn skillet upside-down on plate to remove bastilla (photos 11 & 12).

13.

14.

Sift a heavy layer of confectioner's sugar over the Bastilla (photo 13). Pinching cinnamon between your fingers, draw a criss-cross pattern of cinnamon over the layer of confectioner's sugar (photo 14). Take a paper towel and wipe away excess sugar from the edges of the plate. Serve immediately.

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Recipe name Image

Moroccan Preserved lemons recipe

Ingredients 6 lemons, about 1 3/4 pounds 1/2 cup coarse salt One 1-inch stick cinnamon 1/2 teaspoon allspice berries 1/2 teaspoon black peppercorns 2 whole cloves 1 bay leaf Preparation

Bring a pot of water to a boil. Add the lemons, return the water to a boil, and cook 3 minutes. Drain, drop the lemons into cold water, changing it once or twice to cool the lemons; drain again and dry. Stand the lemons on end and cut lengthwise nearly into quarters so that they open out but remain attached at one end. Spread each open and sprinkle liberally with the salt; close it up and pack it in a wide-mouth 2-quart preserving jar, or two 1-quart jars, pressing to squeeze out some of the juice. Continue with the remaining lemons. Add the spices to the jar (or jars), along with the remaining salt, and pour in fresh boiling water up to the top. Wait until all the bubbles have risen, then seal and sterilize. Store at least 1 month in a cool, dry place. To use, rinse the lemons and quarter, slice, or chop them with or without the pulp. Refrigerate after opening.

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Recipe name Image

Tangia (Marrakech recipe)

This renowned dish owes its name to the squat earthenware cooking vessel in which it is cooked. All the ingredients are put in and given a stir, and then the dish is simply tied up with paper and string and brought to the hammam where the “farnachi” covers it in hot ashes and leaves it to cook for at least four hours. This is a dish made by men for men, a treat prepared by bachelors for a party or an outdoor gathering accompanied by music and card playing Ingredients

• • • • • • •

1.5 kg (3 lb.) mutton or lamb 6 whole cloves of garlic, peeled 2 tbsp. cumin A good pinch of saffron 1 preserved lemon, split into 4 1 tbsp. ras-el-hanout 50-100 g (2-3 oz.)smen (Salty butter) 1 glassful water

Preparation

Place all the ingredients into the tanjia, add the water, mix well, close up with paper and string, pierce with a few holes and take to the “hammam” to be cooked in hot ashes.

•

Serve very hot.

NB. This can also made using only normal Gaz, if no Hammam found nearby using normal cooking pot.

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Recipe name Image

Moroccan Mint Tea

Ingredients 10 sprigs fresh mint, plus extra for garnish, 3 teaspoons green tea 3 tablespoons sugar (or more to taste),4 cups water Preparation Boil the water and pour a small amount in the teapot, swishing it around to warm the pot. Combine the mint and green tea and sugar in the teapot, then fill it with the rest of the hot water. Let the tea brew for three minutes. Set out glasses for the tea. A shot-glass is close to the slender glasses used in Morocco. Fill just one glass with the tea, then pour it back in the pot. Repeat. This helps to dissolve and distribute the sugar. Pour the tea. You want nice foam on the tea so always pour with the teapot a high distance above the glasses. If you do not have at least a little foam on the top of the first glass, then pour it back into the teapot and try again until the tea starts to foam up nicely. Garnish with the remaining sprigs of mint.

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Recipe name Image

Mutton Tagine with Prunes

Ingredients

• • • • • • • • • • • •

1.5 kg (3 lb.) mutton or lamb shoulder, cut into pieces 500 g (18 oz.) prunes, washed and plumped in water 100 g (3 1/2 oz.) almonds, blanched and fried 2 medium onions 3 cloves of garlic 2 cinnamon sticks 1 level tbsp. ground cinnamon 1 tsp. ground ginger A pinch of ground saffron 1/2 teacup of sesame seeds 5 tbsp. powdered sugar 3/4 glassful oil and 1 tsp. salt

Preparation 1.

Place the cubed meat, salt, oil, spices, one onion and the garlic (both chopped) into a pressure cooker.

2. Combine well and allow to sit for a few minutes for the flavors to blend. Cover with water, fasten on the lid and cook for 20 minutes over medium heat. 3. Transfer two ladlefuls of the cooking liquid into a saucepan and cook the prunes in it. When they are almost done, add 3 tbsp. sugar and 1 tbsp. cinnamon and let simmer a little longer. 4. Add the remaining onion, thinly sliced, to the meat mixture, sprinkle with 2 tbsp. sugar and cook for 15 minutes longer, stirring frequently. 5. Meanwhile blanch, fry and drain the almonds and lightly toast the sesame seeds in a dry skillet. 6. Arrange the meat and prunes on a serving platter, ladle the sauce over top and garnish with the toasted almonds and sesame seeds.

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Recipe name Image

Kabab

Ingredients Marinade 100g/4oz Onion, finely chopped 2 tbsp freshly chopped Parsley 120ml/4fl.oz. Olive Oil 1 teasp Salt Black Pepper 1 Garlic Clove, crushed 1 teasp Ground Coriander ½ teasp Cumin Seeds Other ingredients 450g/1lb Lean Beef or Lamb, cut into 2.5cm/1 inch cubes 225g/8oz Solid Beef Suet, cut into 12mm/ ½ inch cubes Preparation 1. Place the marinade ingredients in a shall dish, mix well then and the meat and suet mixing to coat. Cover and allow to marinate for 2-6 hours. 2. Thread

the beef and suet alternately onto skewers.

3. Cook over hot coals for 15-20 minutes, turning from time to time and basting occasionally with the marinade. Alternatively, cook under a hot grill as above. Serve hot.

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Recipe name Image

ROASTED RED PEPPER SALAD WITH HARISSA

Ingredients 6 medium red bell peppers (2 lb) 1/4 cup raisins 1 1/2 tablespoons fresh lemon juice 1 1/4 teaspoons harissa* (spicy North African condiment) 1/2 teaspoon fine sea salt 1/4 cup olive oil 1/3 cup finely chopped walnuts, toasted Preparation Preheat broiler. Arrange peppers on a broiler pan and broil peppers about 2 inches from heat, turning occasionally with tongs, until skins are blackened, 20 to 30 minutes. Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes. When cool enough to handle, peel peppers, discarding stems and seeds, and quarter each lengthwise. While peppers are broiling, soak raisins in 1 cup hot water 15 minutes, then drain well in a sieve. Whisk together lemon juice, harissa, and sea salt, then whisk in oil until combined well. Toss peppers with dressing and sprinkle with raisins and walnuts. Cooks' note: Roasted peppers can be tossed with dressing 1 day ahead and chilled, covered. Bring to room temperature before proceeding.

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Recipe name Image

Bidawi Couscous with Seven Vegetables (Bidawi means from Casablanca)

Ingredients Arrange the couscous in a mound on a large platter, form a crater in the center, place the vegetables and meat on top, then ladle the broth over and allow it to be absorbed. Serve the remaining broth in bowls from which everyone can help themselves. Provide spoons for guests who don't want to form balls by hand. Serve harissa and other condiments in small dishes.

• • • • • • • • • • • • • • • • • • • •

1.5 kg (3 lb.) fairly fatty mutton (shoulder or saddle) or veal (neck, breast, shoulder or shank) 1 cabbage (about 800 g / 1 3/4 lb.) A piece of stale bread 1 tbsp. lemon juice 4 cloves 1 kg (2 1/4 lb.) onions 250 g (9 oz.) chickpeas, soaked overnight 150 g (5 oz.) butter A pinch of saffron 1 tsp. pepper 6 liters (24 cups) water 1 kg (2 1/4 lb.) semolina 250 g (9 oz.) peeled seeded tomatoes 250 g (9 oz.) small peeled turnips 500 g (18 oz.) carrots, peeled and cut into long sticks 3 sprigs of cilantro 2 hot peppers 500 g (18 oz.) pumpkin 250 g (9 oz.) sweet potatoes 100 g (3 1/2 oz.) olives

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Preparation 1.

Cut the meat into 10 equal pieces; wash and drain carefully.

2. Remove the stem and core from the cabbage by making a deep incision with a sharp knife. Blanch for 5 minutes in boiling water with the lemon juice and stale bread. 3. Place the meat into the bottom part of a couscous maker with the blanched cabbage, two onions each stuck with 2 cloves, the chick peas, saffron, pepper, salt and water, and place over high heat. 4. Pour the couscous into the upper part of the couscous maker and place over the simmering pot. The steam should escape only from the top: if this is not the case, seal the two parts together with a strip of cloth coated with a light paste of flour and water. Once the steam begins to come out, allow 30 minutes of cooking time. 5. Remove the couscous, place in a large deep dish and separate the grains by rubbing them between your palms or crushing them with a ladle. Moisten with 2-3 ladlefuls of cold lightly salted water, separate the grains and let rest 15 minutes. 6. Add the remaining sliced onions, tomatoes, turnips, carrots, cilantro and chilies to the broth. 7. Remove a little broth and cook the squash and sweet potatoes separately. 8. Once the broth returns to a boil, repeat the previous procedure with the couscous, but this time replace the water with olive oil. 9. Return the couscous to the top of the couscous maker and 5 minutes after the steam begins to escape, once again separate the couscous grains with butter. 10. Check the doneness of the meat and vegetables and correct the seasoning.

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Recipe name Image

Prawn Kabab

Ingredients 20 raw tiger prawns, peeled and divined, tails left intact 3 tablespoons lemon juice 1 1/2 tablespoons virgin olive oil 2 garlic cloves, finely crushed 3 tablespoons chopped mint salt & pepper lemon wedges to serve Preparation 1. Put the prawns into a glass or pottery bowl. Mix together the lemon juice, olive oil, garlic and mint, season with salt and pepper and pour over the prawns. Stir to coat the prawns with the dressing then leave for 30 minutes. 2. Thread the prawns on to skewers and cook under a preheated grill for about 3 minutes on each side until they turn pink. 3. Serve on a bed of salad, if you like, with lemon wedges.

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Recipe name Image

Cardamom Coffee (a traditional recipe)

Ingredients espresso ground coffee 2 cardamom pods per person, lightly crushed Preparation 1. Put the cardamom pods with the ground coffee, and make the espresso as normal.

Makes 4-6, depending on the espresso maker

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Gazelle Horns - Moroccan Almond Paste-Filled Pastries

Ingredients This is a very popular Moroccan pastry. Though its shape is reminiscent of a crescent, it actually represents a gazelle horn, hence its name. These pastries are always served at celebrations, particularly at wedding banquets. Filled with almond paste and flavored with orange flower water, they are a pure delight. 440 ml (1 3/4 cups) flour 2 tbsp. melted butter 2 tbsp. orange flower water 2 large egg yolks, beaten A pinch of salt Icing sugar Almond paste 500 ml (2 cups) finely ground almonds 250 ml (1 cup) icing sugar 2 tbsp. orange flower water 2 tbsp. melted butter 2 egg yolks, beaten 1/2 tsp. cinnamon Preparation

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Making the almond paste 1. Combine all the ingredients for the almond paste in a bowl until smooth and creamy; divide the paste into 16 pieces; 2. Take each piece and roll it between your hands to make a cylinder about 7 cm (2 3/4") long; repeat until you have rolled out all 16 portions. Making the pastry 1. Combine the flour and salt; 2. place the melted butter, orange flower water and one egg yolk in a bowl; add the flour and salt mixture; mix, adding enough cold water to form a soft dough; 3. knead the dough for about 10 minutes until elastic; 4. place on a floured work surface and roll out to a very thin rectangle; cut into strips 7.5 (3") wide; 5. lay a cylinder of almond paste on each strip of pastry, 2 cm (1") from the edge, spacing them 3 cm (1 1/2") apart; 6. moisten the other side of the pastry strip with a pastry brush; fold the strip in half to enclose the almond paste and press all around the filling to seal; 7. with a fluted pastry wheel, cut each pastry into a half circle, pushing in the right side to form a crescent; 8. place on a buttered and floured baking sheet; brush with the remaining egg yolk combined with a few drops of water; 9. bake in a 180°C (350°F) oven for 12 to 16 minutes or until lightly golden; 10. Remove from the oven; cool; sprinkle with icing sugar and serve.

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Recipe name Image

Moroccan fish tagine

Ingredients 2 tbsp olive oil, plus extra for brushing 2 celery sticks, chopped 1 carrot, chopped 1 small onion, chopped ¼ preserved lemon, finely chopped 4 plum tomatoes, sliced 600ml/1 pint fish stock 8 small new potatoes, cut lengthways into quarters 2 red mullet, ocean perch or grey mullet, weighing about 450g/1lb each, filleted 8 black olives, halved 1 tsp chopped fresh coriander 1 tsp chopped fresh mint salt and freshly ground black pepper For the charmoula: 2 tbsp roughly chopped fresh coriander 3 garlic cloves, chopped 1½ tsp ground cumin ½ red finger chili, seeded and chopped roughly ½ tsp saffron strands 4 tbsp extra virgin olive oil 1 lemon, juice only 1½ tsp paprika 1 tsp salt Preparation 1. For the charmoula, put all the ingredients into a food processor and blend until smooth. 2. Heat the oil in a large pan, add the celery, carrot and onion and fry gently for 5 minutes, until softened but not browned. 3. Add half the chopped preserved lemon, 2 tbsp of the charmoula, the tomatoes and the stock. 4. Bring to the boil and simmer for 30 minutes, then add the potatoes. Simmer for 6-8 minutes until tender. 5. Preheat the grill to high. Brush the fillets of fish with olive oil, season with salt and pepper and then cut each diagonally in half. 6. Grill, skin-side up, for about 6 minutes. 7. Stir the olives, the rest of the charmoula and the remaining preserved lemon into the sauce and check the seasoning. 8. Put the fish in four warmed soup bowls, spoon over the sauce and sprinkle with the chopped coriander and mint.

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Moroccan Chicken with Almonds and Chick Peas

Ingredients

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4 boneless skinless chicken breasts 125 ml (1/2 cup) chickpeas, soaked overnight 60 ml (1/4 cup) butter 60 ml (1/4 cup) chopped parsley 2 Spanish onions, finely chopped 6 tbsp. almonds A pinch of saffron Salt and black pepper 1 liter (4 cups) chicken stock 1 cinnamon stick Juice of 1 lemon 4 wedges of salt-preserved lemon

Preparation 1. Cook the chickpeas in simmering water for 90 minutes or until tender; 2. place them in a bowl of cold water; rub them with your hands to remove the skins; 3. melt the butter in a saucepan; brown the chicken on all sides with the onions and saffron; 4. add the broth and bring to a boil; add the chickpeas, almonds and cinnamon stick; cover; reduce the heat and let simmer for 1 hour; 5. place the chicken into a deep serving dish; 6. add the parsley to the cooking liquid; boil for a few minutes until the sauce is slightly reduced; add the lemon juice; season with salt and pepper; pour over the chicken and serve hot.

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Moroccan fish tagine with coriander couscous

Ingredients 1 red onion, finely chopped 2 garlic cloves, finely chopped 2 tbsp ground nut oil 1 tsp whole cumin seeds 1 tsp ginger 1 cinnamon stick 1 preserved lemon or normal lemon, chopped 12 green olives, stoned and roughly chopped 1 tbsp home-made harrissa (see below) 125ml/4fl oz white wine 200ml/7fl oz fish stock 1 pinch of saffron 500g/1lb 2oz mixed firm fish, such as monkfish, gurnard, mackerel 200g/7oz mussels 100g/3½oz cherry tomatoes couscous and coriander to serve For the home-made harrissa 3 fresh red chillies, roughly chopped 3 garlic cloves, finely chopped 1-2 lemons, juice only 4 tbsp olive oil salt freshly ground black pepper

Preparation 1. Heat the ground nut oil in a tagine and gently cook the onion and garlic until soft. 2. Add the cumin, ginger, cinnamon stick, preserved lemon and green olives and cook for two minutes. 3. To make the harrissa put the chillies, garlic, lemon juice and olive oil into a food processor and blend into a rough paste. 4. Stir in the harrissa and cook for one minute. 5. Add the wine and fish stock and the saffron and bring to a gentle simmer. 6. Add the fish and cook for a couple of minutes, then add the mussels and cherry tomatoes, season with salt and pepper and cover. Cook gently for 6-7 minutes. 7. Serve on a bed of steamed couscous and sprinkle with freshly chopped coriander.

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Moroccan fish stew

Ingredients 1 tbsp olive oil 1 large onion, thinly sliced 1 garlic clove, crushed 2 tsp grated fresh ginger 1 tsp ground cumin 1 tsp turmeric 1 cinnamon stick pinch cayenne pepper 400g/14oz can chopped plum tomatoes pinch salt 500g/1lb 2oz firm white fish fillets (cod, snapper or ling) cut into chunks 400g/14oz can chickpeas, rinsed and drained 2 tsp honey salt and freshly ground black pepper To serve fresh coriander leaves flaked almonds, lightly toasted Preparation 1. Heat the olive oil in a large heavy-based pan over a medium heat. Add the onion and cook, stirring occasionally, for five minutes, or until the onion is translucent. 2. Add the garlic, ginger, cumin, turmeric and cinnamon stick and cook for two minutes, stirring regularly. 3. Add the cayenne pepper, tomatoes, salt and 250ml/9oz of water and cook, stirring frequently, for ten minutes. 4. Add the fish and simmer for five minutes, or until the fish is almost cooked through and tender. 5. Add the chickpeas and honey and cook for a further 2-3 minutes, then season, to taste, with salt and freshly ground black pepper. 6. To serve, spoon out the tagine into bowls and garnish with fresh coriander leaves and flaked almonds.

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Recipe name Moroccan Grilled Fish Kebabs Image • This is a nice and simple way to prepare flavorful fish kebabs 1 1/2 pounds white fish fillets • 1 cup red onion, chopped • 1/3 cup olive oil • 2 tablespoons cilantro, finely chopped • 3 tablespoons lemon juice • 1/2 teaspoon paprika • 1/2 teaspoon salt • 1/4 teaspoon black pepper • 1/4 teaspoon chili powder • 2 cloves garlic, minced • skewers Ingredients

Preparation

Cut fish into 1 inch squares. Place pieces in a resalable plastic bag. In a small bowl combine remaining ingredients. Add to fish. Mix thoroughly, seal bag, and allow marinating in the refrigerator for 2-4 hours. Preheat grill. Remove fish from bag and discard marinade. Thread fish onto skewers. If using wooden skewers, make sure to soak them in water for at least an hour before threading fish. Place fish kebabs on grill and cook on medium-high heat for 8-10 minutes, turning occasionally. Remove from grill and serve.

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Almond Milk

Ingredients 1/2 c. almonds 1/2 c. sugar or honey to taste 3/4 c. water 4 1/4 c. milk or soy milk 1/8 c. orange milk or 1 tbsp. orange rind, grated Preparation

It's easiest to make this drink in a blender or food processor. Grind almonds and half the sugar to a paste. Add half the water and let the mixture sit for a few minutes. Then grind again, gradually adding the remaining water. Let sit for 30 minutes. Meanwhile, dissolve the rest of the sugar in the milk by stirring vigorously. Add the orange water. Then strain the almond liquid through a clean cloth or a fiber tea strainer. Stir into the milk. Serve immediately.

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