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Posts in : Cuisines Moroccan

  • Moroccan Potato Bean Soup



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    Moroccan Potato Bean Soup

    Course soup
    Cuisine Moroccan

    Prep Time 15 minutes
    Cook Time 45 minutes

    Servings
    servings


    Ingredients

    Course soup
    Cuisine Moroccan

    Prep Time 15 minutes
    Cook Time 45 minutes

    Servings
    servings


    Ingredients


    Instructions
    1. In a medium-size cooking pot, add water and white kidney beans and bring to boil. Reduce heat and simmer for 15 minutes.

    2. In a frying pan, sautéed onions in olive oil until lightly brown.

    3. To cooking pot, add potatoes, sautéed onions, chicken soup base, turmeric, black pepper, white pepper, cayenne pepper, curry powder, and soy sauce, and cook until potatoes are tender.

    4. Add whole milk and half and half cream and bring back to boil. Add instant potato flakes, stirring until well blended. Adjust seasonings to taste. Garnish with chopped chives or green onions.


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  • Moroccan Ksra



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     Moroccan Ksra
    Course snacks
    Cuisine Moroccan
    Prep Time 120 minutes
    Cook Time 20 minutes
    Servings
    loaves
    Ingredients
    Course snacks
    Cuisine Moroccan
    Prep Time 120 minutes
    Cook Time 20 minutes
    Servings
    loaves
    Ingredients
    Instructions
    1. Place the first set of ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select DOUGH cycle; press Start. Do not put the olive oil or sesame seeds in.
    2. When the dough cylce signals its end, remove the dough from the machine, and punch down. Divide the dough into two halves, and shape into balls. Flatten the balls to a 3/4 inch thickness. Place them on a lightly floured baking sheet. Cover with towels, and let rise until double in size, about 30 minutes.
    3. Preheat the oven to 400 degrees F (200 degrees C). Brush the top of each loaf with olive oil, and sprinkle with sesame seeds if you like. Prick the tops of the loaves all over using a fork.
    4. Bake for 20 to 25 minutes in the preheated oven, or until the loaves are golden, and sound hollow when tapped. Serve warm or cool.
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  • Roasted Rack of Lamb



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     Roasted Rack of Lamb
    Course brunch
    Cuisine Moroccan
    Prep Time 20 minutes
    Cook Time 20 minutes
    Servings
    servings
    Ingredients
    Course brunch
    Cuisine Moroccan
    Prep Time 20 minutes
    Cook Time 20 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
    2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
    3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
    4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
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  • Moroccan Tuna Brik



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     Moroccan Tuna Brik
    Course snacks
    Cuisine Moroccan
    Prep Time 30 minutes
    Cook Time 10 minutes
    Servings
    brik
    Ingredients
    Course snacks
    Cuisine Moroccan
    Prep Time 30 minutes
    Cook Time 10 minutes
    Servings
    brik
    Ingredients
    Instructions
    1. Melt the butter in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Transfer the onion to a mixing bowl, and stir in the tuna, parsley, capers, and Parmesan cheese; season to taste with salt and pepper.
    2. Cut the phyllo sheets in half lengthwise, ending up with long, narrow sheets. Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo. Lightly brush the last inch of phyllo with water to seal. Repeat with the remaining filling and phyllo dough.
    3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
    4. Fry the brik in the preheated oil in batches until golden brown and crispy, about 3 minutes. Drain the brik on a paper towel-lined plate. Serve with lemon wedges.
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  • Orange Hummus



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     Orange Hummus
    Course appetizer
    Cuisine Moroccan
    Prep Time 5 minutes
    Cook Time 160 minutes
    Servings
    cups
    Ingredients
    Course appetizer
    Cuisine Moroccan
    Prep Time 5 minutes
    Cook Time 160 minutes
    Servings
    cups
    Ingredients
    Instructions
    1. Place all ingredients in blender or food processor container and process on slow to medium speed until all ingredients are pureed.
    2. Cover and refrigerate for several hours to allow flavors to blend.
    3. Remove from refrigerator 15 to 30 minutes before serving.
    4. Drizzle with additional olive oil if desired. Serve with pita chips, sesame crackers or cut fresh vegetables.
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