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| | Moroccan | |
|  | Chicken Tagine with Seven Vegetables
3 1/2 lb Chicken 1/4 ts Turmeric
1 tb Olive oil 1/4 ts Black pepper
1 3/4 lb Eggplant 1 Turnips
2 tb Olive oil 1
Couscous
2/3 c Dried chickpeas 1 Bay leaf
3 tb Olive oil 2 ts Crushed dried mint
2 lb Lean, boneless lamb shoulder 1 ts (scant) salt (or to taste)
1/2 c Chopped whit
Fish and Chicken
12 Garlic cloves 6 oz Halibut, monkfish, bream or
1/2 ts Coarse salt -snapper steaks or
1 bn Cilantro 1 Whole 2 lb. fish, cleaned,
Gemfish in Chermoula Marinade
2 lb Gemfish (or firm white fish) 1/2 tb Cumin
1/2 bn Of parsley 1 ts Coriander
1/2 bn Coriander 1 pn Cayenne
3 Cloves garlic 2 1/2 oz Le
Lamb & Pear Tagine
2 lg Onions, peeled & sliced 1 ts Cumin
1 kg Lean lamb, leg or shoulder 1 ts Ground coriander
-cut into 4cm cubes. 1 ts Ground ginger
4 Pears, peeled cored & cut
Lamb and Pear Tagine
2 lg Onions, peeled & sliced 1 ts Cumin
1 kg Lean lamb, leg or shoulder 1 ts Ground coriander
-cut into 4cm cubes. 1 ts Ground ginger
4 Pears, peeled cored & cut
Lamb and Sausage Couscous
3 lb Lamb shoulder 3 tb All-purpose flour
- cut into 2-in cubes 1 c Dry white wine
1/2 ts Salt; or to taste 6 c Low-sodium chicken broth
Freshly g
Lamb Patties Moroccan Style with Harissa Sauce
1 1/2 lb Ground lean lamb 2 tb Grated onion
1 ts Paprika 4 tb Chopped parsley
1/4 ts Crushed dried hot peppers Salt to taste
1/4 ts Ground black pepper
Lamb with Artichokes and Preserved Lemons
3 lb Boneless lamb shoulder 3 tb Vinegar
1 Small onion,chopped 12 Artichokes,small,wide
2 Garlic cloves,pressed,minced 12 Moroccan preserved lemons
1 1/2 ts Ground ging
Morocan Date Cake
1/2 c Butter 1/2 ts Ground cloves
1/4 c Sugar (or up to double amt.) 1/2 c Milk
4 Eggs 1/2 ts Pure vanilla extract
1 ts Baking powder
Moroccan Beef Stew
2 lb Chuck roast (bite-size) 1/2 c Chopped onion
1/4 ts Cumin 2 c Juice/water
3 tb Flour 2 Cloves minced garlic
1/4 ts Ginger
Moroccan Brisket with Olives
6 lb Brisket of beef 4 tb Celery, chopped, with leaves
-Lamb can be substituted 1 sm Carrot, peeled, sliced in
2 cl Garlic, peeled and halved -paper thin rounds
Moroccan Charosets
2 c Dates,pitted 1/2 c Walnuts
1/2 c Raisins,golden 2 tb Red wine,sweet,Passover
1/2 c Raisins,dark
1. Process dates, rinsins and walnuts in food proc
Moroccan Chick Pea Soup
2 tb Safflower oil 2 tb Lemon juice
2 x Carrots, grated 1 tb Chopped fresh parsley
2 x Cloves Garlic, minced 3/4 ts Ground Cumin
1 x Med Onion, chop fine
Moroccan Chicken Stew
1 tb Vegetable oil -cut into 1/2-inch dice
1 Fresh jalapeno pepper, 3 1/2 c Chicken broth
-seeded, minced 1 md Zucchini, scrubbed, cut into
1/4 ts
Moroccan Chicken with Preserved Lemons
2 tb Olive oil 1/2 ts Ground turmeric
3 lb Chicken thighs,skinned/rinse 1/2 ts Pepper
1 Large chopped onion 1/2 c Calamata olives (opt)
2 ts Paprika
Moroccan Lemon Chicken with Olives
1 Medium onion. peeled and 1/2 ts Ground cumin
-quartered 1/2 ts Paprika
2 Medium garlic cloves, peeled 1/4 ts Salt
-and minced 3 tb
Moroccan Preserved Lemon Quarters
Eureka/Meyer lemons, rinsed Kosher salt
Quarter lemons lengthwise and put in a noncorrosive airtight container.
Freeze for 8 hours. Add 1 tablespoon salt per lemon (4 quarters). Store
airtight at room
Moroccan Stew with Couscous
Moroccan Tomato and Pepper Salad
1 md Green bell pepper 2 ts Olive oil
1 md Tomato, blanched, peeled, 1 1/2 ts Minced fresh parsley
-seeded, and diced 1/2 ts Seeded and minced green
1/2 md Cucumber, pa
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