There's no time like springtime to fill up on farm-fresh greens and crisp vegetables. Take advantage of nature's peak season by eating easy dinner salads all week.
Author: Mary Jenny
This spice mix originates from the Middle East and is used to sprinkle over dips, deepfried vegetables and flat breads etc. From Modern Moroccan by Ghillie Basan
Author: lindseylcw
This is a popular dish from Morocco. Serve with Recipe #260654 (Prep time does not include marinating time.)
Author: FDADELKARIM
This is just one version of ras el hanout, which can be added to many Moroccan savoury dishes. I like crushing the toasted whole spices with a mortar & pestle. Relieves a lot of stress! Derived from a...
Author: Tina and Dave
This is based on a recipe from Glamour's Gourmet On the Run cookbook, by Jane Kirby. I love this dish served with whole-wheat pita bread and Moroccan mint tea (you'll find several recipes for this tea...
Author: mersaydees
This colourful take on a classic quinoa salad is the perfect dish for your next summer get together. It's easy to make in the kitchen and is a healthy alternative to your usual barbecue sides.
Author: Mary Jenny
A Moroccan style rice salad to serve as a side. If following a gluten-free diet, be sure that all of your spices are suitable. Adapted from a Suzanne Gibbs recipe. Cooking time is just the time required...
Author: Jubes
This is exquisitely delicious! Based on a recipe from Diane Kochilas' Against the Grain cookbook. She says, "Oranges and olives are the telltale signs of the cooking of Morocco, whence this fresh cod dish...
Author: mersaydees
Make and share this Moroccan Roasted Salmon With Mango Salsa recipe from Food.com.
Author: Northwestgal
Make and share this Moroccan Chicken Pie (B'stilla) recipe from Food.com.
Author: ratherbeswimmin
Make and share this Morrocan Potato Cakes- Maakouda Batata recipe from Food.com.
Author: Ck2plz
This recipe comes from a little old lady who lives in the old city name Irma Charles, fondly called Bubby Irma by the residents. She is a fantastic cook! I use flounder for this recipe (with a shorter...
Author: mosma
Make and share this Moroccan-Style Grilled Salmon recipe from Food.com.
Author: Molander
Make and share this Spiced Preserved Lemons recipe from Food.com.
Author: Boo Chef in West Te
Tilapia roasted with chickpeas, tomato, & cilantro, topped with creamy yogurt sauce.
Author: Kristin Ramirez
I'm not a seafood fan, but I just love this Moroccan marinade/sauce! If you can't find hot paprika, you can substitute with 1/2 tsp sweet paprika and a good pinch of cayenne. Recipe is from AWW.
Author: currybunny
I thought this sounded good really good; a different kind of salad. Recipe comes from Morrocanfoods.blogspot.com
Author: Ck2plz
Preserving a Meyer lemon captures its glorious perfume. We've adapted cookbook author Paula Wolfert's quick method, our favorite, and made it even faster by blanching the lemons first. The rind of a preserved...
Author: Citruholic
Called ajlouk in Tunisia. Make this a little in advance, so the flavors blend well. If you can't find harissa, add 1 tsp paprika and a good pinch of cayenne.
Author: Mme M
Recipe I found on Moroccan Food on About.com. It states that you can add a variety of vegetables (your choice), so would I add carrots, celery along with the suggested bell pepper as my choices. Here is...
Author: diner524
Entered for ZWT-9, this is the last of 3 recipes from an article at the Eating Well website titled "Healthy Couscous Recipes". Per the recipe intro: "T'fayas are special-occasion dishes served all along...
Author: twissis
indian meatballs. I make them in my tagine. If i want to stick to indian i serve them with basmati rice and a naan bread but if you feel for morroco, serve them with couscous and fresh salad :-)
Author: Iceland
Make and share this Moroccan Fried Fish Spice Blend recipe from Food.com.
Author: Scarlett516
A delicious chicken pie with a subtle difference - found on my travels in the Middle East and North Africa. Makes a good buffet dish. Make sure bouillon is strongly flavored.
Author: flute
This is a recipe for homemade tahini from The Frugal Gourmet Cooks Three Ancient Cuisines NOTE: Since I have not made this, I could not tell you what the amount it yields is. The recipe says 4 servings,...
Author: Charmed
Swordfish is a great fish for grilling. This preparation is particularly tasty. Couscous with grilled veggies make a good side.
Author: Cluich
The third of three glazes from the Montreal Gazette. Goes well with beef, chicken, pork or fish (I keep kosher, so I wouldn't put any of these glazes on pork, but everyone else is free to do so). It would...
Author: Studentchef
Orlando has spent a lot of time filming in Morocco, so I've put together this recipe in his honour. Melt-in-the-mouth lamb is the star, but this dish celebrates some amazing veggies, too. Big, rich, spiced...
Author: Jamie Oliver
The preserved lemon in this extremely tasty dish brings out the full flavor of the lamb! I serve these lamb chops on a bed of couscous, with tabbouleh as a side dish. Enjoy with a wine of your choice,...
Author: Craig Nanango
From the cookbook Mediterranean Light by Martha Rose Shulman. Martha compares this soup more closely to an Indian curry unlike its milder European cousin. I sometimes substitute lamb stock for the water...
Author: COOKGIRl
Author: Salima Benkhalti
This recipe is out of Moroccan Modern Cookbook. Use tossed through green summer salds with citrus fruits and walnuts, or your own combination of sald with fruits and nuts.
Author: Ck2plz
Printed in the cookbook 'From the Land of Figs and Olives'. I also introduced a little bit of US Pacific Northwest to this recipe with the use of a very small amount of Salish smoked salt however the smoked...
Author: COOKGIRl
This works well in a smaller tagine. Look at Moroccan cuisine in Wikipedia if you want to serve an authentic meal. The tagine itself is Berber in origin and this recipe is Moroccan.
Author: Ambervim
Make and share this Minty Carrot, Pistachio and Feta Salad recipe from Food.com.
Author: Ck2plz
Make and share this Overnight Preserved Lemons recipe from Food.com.
Author: katie in the UP
This recipe is low carb, low cal, and healthy. Although tagine is in the title, you can use a regular skillet. From Gourmet, December 2007.
Author: breezermom
This works well in a smaller tagine. Look at Moroccan cuisine in Wikipedia if you want to serve an authentic meal. The tagine itself is Berber in origin and this recipe is Moroccan.
Author: Ambervim
Entered for ZWT6 North African cuisine. Good served with couscous and fruited salad. Cook time includes chill time.
Author: Darkhunter
Make and share this Moroccan Rub - Meat, Poultry, or Vegetables recipe from Food.com.
Author: TishT
If you like to experiment in the kitchen with new ways of cooking and definitely new flavors, this is the perfect dish to make! VIDEO https://www.youtube.com/watch?v=3L4ecdNYuGg
Author: CLUBFOODY
Here is yet another version of that mysterious spice blend with its origins in Morocco. This version is based on Paula Wolfert's, the authority on Moroccan cooking (outside of Morocco). Ras el hanout roughly...
Author: French Terrine
Prep time will depend on if you wish to marinate the lamb over night. Cooking time will depend on how rare you like your lamb.
Author: Chrissyo
Make and share this Moroccan Seafood Salad recipe from Food.com.
Author: zeldaz51
Make and share this Moroccan Harissa Mayonnaise Dip recipe from Food.com.
Author: Elmotoo
For a wet rub or marinade, mix this spice blend with enough olive oil to make it into a paste, about 3 to 4 tablespoons. It's also good to add to lentil or vegetable soups. It's enough to marinate 2 to...
Author: zeldaz51
Make and share this Shrimp & Harissa Stew With Couscous recipe from Food.com.
Author: English_Rose