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Morroccon dishes simplified

posted in Food & Drink > Recipes
02/27/2015
  • ­čŹÂ Morroccon Spiced Sweet
    Potatoes

    1/2 cup brown sugar
    1/3 cup melted butter
    1/2 tsp cayenne pepper
    2 tbs Honey
    1 tsp all spice
    1/2 tsp cinnamon
    1 tsp sugar
    1/2 tsp salt
    4 medium sized sweet potatoes cut into 3x1 inch slices

    Coat potatoes with sugar mixture then
    Bake at 400 for 40 min

  • ­čŹÂMoroccan Olives & Lemon Salad
    Ingredients:
    2 cups black and green olives pitted
    1/2 red onion finely chopped
    3 tomatoes finely chopped
    1 English cucumber diced finely

    Dressing:
    1 large thick-skinned lemon, quartered then sliced very thin
    1/2 tsp red pepper flakes
    1 medium Serrano pepper
    1 teaspoon ground cumin
    2 large cloves garlic, sliced thin
    1 bunch flat parsley, minced
    1 tbs balsamic vinegar
    1/2 cup extra virgin olive oil
    Process:

    Pulse above in a blender then Toss over olive mix

  • ­čŹÂMoroccan Lentil Soup

    2 onions, chopped
    2 cloves garlic, minced
    1 teaspoon grated fresh ginger
    6 cups water
    1/2 cup red lentils
    1 cup brown lentils
    1/2 cup black eyed peas (optional)
    1 (19 ounce) can cannellini beans
    1 (14.5 ounce) can diced tomatoes 1/2 cup diced carrots
    1/2 cup chopped celery
    1/2 tsp ground cumin
    1 tsp salt
    1/2 tsp cinnamon
    1/2 tsp coriander
    1/2 tsp allspice
    1 teaspoons ground cardamom
    1/2 teaspoon ground cayenne
    1 tsp chives dried
    1 tsp parsley dried
    1/2 cup cup heavy cream
    1/4 tsp cloves and a pinch of saffron (optional)
    pepper
    1 tablespoon olive oil

  • ­čŹÂMoroccan Lentil Soup continued

    Process:
    In large pot saut├ę the onions, garlic, and ginger in a little olive oil for about 5 minutes.
    Add the water, lentils, diced tomatoes, carrots, celery, cardamom, cayenne pepper and cumin.
    Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
    Then add white kidney beans
    Add heavy cream and dried herbs
    And cook for additional 15 minutes
    Puree half the soup in a food processor or blender.
    Return the pureed soup to the pot, stir and enjoy!

  • ­čŹÂMoroccan Couscous

    1 1/4 teaspoons ground cumin
    1/2 teaspoon ground ginger
    1/4 teaspoon ground cloves
    1/8 teaspoon cayenne pepper
    1/2 teaspoon ground cardamom
    1/4 teaspoon ground coriander
    1/4 teaspoon ground allspice
    1 tablespoon olive oil
    1 red onion, cut in half and thinly sliced
    1 red, green, or yellow bell pepper, cut into 1" pieces
    2 zucchinis, halved lengthwise and cut into 3/4 inch pieces
    1/2 cup golden raisins
    1 teaspoon kosher salt grated zest of one orange
    1 1/2 cups chicken broth
    1/2 cup orange juice
    1 1/2 cups couscous 3 tablespoons chopped fresh mint

  • Couscous continued...

    Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently roast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened.
    Stir in the bell pepper, and zucchini; cook for 5 minutes.
    Stir in the raisins, salt, zest
    Pour in the chicken broth and orange juice; turn heat to high and bring to a boil.
    When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.

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