Moroccan Daydream Coffee Recipes

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CUCUMBER RAITA



Cucumber Raita image

Serve this cool, refreshing salad with my Lamb Tagine and Moroccan Couscous on this site. Make the salad early in the day and keep in the refrigerator to let the flavors blend and intensify. Add more mint to taste, but do not substitute dried mint; the flavor is just not the same.

Provided by BenevolentEmpress

Categories     Side Dish     Sauces and Condiments Recipes

Time 3h15m

Yield 12

Number Of Ingredients 6

2 hot house cucumber - peeled, seeded and thinly sliced
2 cups Greek yogurt
3 tablespoons lemon juice
2 tablespoons chopped fresh mint
½ teaspoon white sugar
¼ teaspoon kosher salt

Steps:

  • Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.

Nutrition Facts : Calories 49.7 calories, Carbohydrate 2.8 g, Cholesterol 7.5 mg, Fat 3.3 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 1.7 g, Sodium 61.7 mg, Sugar 2.1 g

MOROCCAN DAYDREAM COFFEE



Moroccan Daydream Coffee image

This morning, for some reason I was daydreaming of the colors, scents and appeal of the Medina souks that I would love to visit in Morocco. As I was starting my morning coffee I reached for the Ras El Hanout on impulse and put about a 1/2 tsp into my personal one cup maker along with the coffee. The result is a real delight. UPDATE (1/20/14) I just made this again and it occurred to me that Ras el Hanout mix can be made in almost infinite variety thus effecting the flavor of the coffee. This is the one that I use: Recipe #262189

Provided by Annacia

Categories     Beverages

Time 3m

Yield 1 serving(s)

Number Of Ingredients 3

1 tablespoon ground coffee (or any amount you prefer for a single cup)
1/2 teaspoon ras el hanout spice mix (or to your own spice level liking)
sugar (as and if you like, can use honey, Splenda, anything or nothing)

Steps:

  • Add the coffee and Ras El Hanout to the brew basket of your coffee maker.
  • Stir a bit just to mix the coffee and spice.
  • Start the coffee maker and enjoy the result.

Nutrition Facts :

MOROCCAN COFFEE



Moroccan Coffee image

Make and share this Moroccan Coffee recipe from Food.com.

Provided by AcadiaTwo

Categories     Beverages

Time 40m

Yield 2 serving(s)

Number Of Ingredients 6

2 teaspoons orange blossom water (to taste)
1/4 teaspoon cinnamon (ground)
1/8 teaspoon nutmeg (ground)
1 pinch cardamom (ground)
16 ounces coffee (freshly brewed Arabic)
4 teaspoons warm milk (optional)

Steps:

  • Mix orange blossom water with spices and allow them to mingle for 30 minutes.
  • Add to hot freshly brewed coffee and stir thoroughly.
  • Add optional milk to taste.

Nutrition Facts : Calories 4.6, Fat 0.1, SaturatedFat 0.1, Sodium 4.6, Carbohydrate 0.5, Fiber 0.3, Sugar 0.1, Protein 0.3

MOROCCAN CINNAMON COFFEE WITH ORANGE FLOWER WATER



Moroccan Cinnamon Coffee With Orange Flower Water image

Serve this classic Moroccan coffee with or without milk for an elegant ending to a Moroccan meal, or to add a special, aromatic touch to coffee hour. Use vanilla sugar as a sweetener to add another layer of flavor. Moroccans like their coffee quite strong. Use less coffee if you prefer a lighter brew. The recipe can be used in a moka, electric perk, French coffee press, or automatic drip coffee maker. Recipe from about.com **Try looking in Asian stores for orange flower water

Provided by Dreamer in Ontario

Categories     Beverages

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup ground coffee or 1/2 cup espresso beans
1 teaspoon ground cinnamon
3 cups water
2 teaspoons orange flower water (to taste)
sugar (optional) or vanilla sugar, to taste (optional)
hot milk (optional) or steamed milk, to taste (optional)

Steps:

  • Add the cinnamon to the ground coffee beans and brew the coffee according to your coffee maker's directions.
  • Stir in the orange flower water.
  • Serve hot with milk and sugar or vanilla sugar if desired.

MOROCCAN COFFEE WITH SIX FRAGRANT SPICES



Moroccan Coffee With Six Fragrant Spices image

A jolt of Moroccan coffee with warming spices might just put body and soul back together at any time you like. I use double the amount of the spices. Use the amount that will best suit your taste.

Provided by Annacia

Categories     Beverages

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/4 teaspoon freshly ground cinnamon
1/4 teaspoon freshly ground black peppercorns
1/4 teaspoon freshly ground ginger
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon freshly ground green cardamom seeds
1/8 teaspoon freshly ground clove
scant 1 cup freshly roasted coffee beans
4 cups boiling water
hot milk, to taste
sugar, if desired

Steps:

  • Combine the spices with the coffee beans in a grinder and whirr until the beans are finely ground.
  • Bring 4 cups of water to boil.
  • Put some milk-a cup or more-in a small saucepan over a low flame to heat. Do not let it come to a boil.
  • If you are making the coffee in a filtered maker: Pour the coffee mixture into the paper-lined brewing cup. Pour about 2 ounces of boiling water over the coffee to allow the grounds to "bloom." Then slowly add the rest of the water, allowing it to drip through the grounds into the pot below.
  • Or (for Mikekey) if you are using a French press: Put the coffee and spice mixture in the bottom of the press pot. Pour in the requisite amount of boiling water, put the top in place and let the mixture steep for 4 to 5 minutes. Press the plunger down.
  • Pour the spiced coffee into cups and add hot milk (and sugar) if desired. Serve at once.

MOROCCAN-STYLE BRAISED BABY LAMB SHANKS



Moroccan-Style Braised Baby Lamb Shanks image

A spectacular lamb shank dish from Australian chef, Kylie Kwong. There is little nicer than making this on a cold, wet, winter's day. The list of the ingredients for the spice paste seems endless, but if you have an electric spice grinder (I bought mine as a 'coffee' grinder), it is made quickly and easily. Only the very brave should attempt it with a mortar and pestle! Before you begin to cook, prepare all the ingredients and measure out all the spices.

Provided by Daydream

Categories     One Dish Meal

Time 2h40m

Yield 4 serving(s)

Number Of Ingredients 35

8 small lamb shanks, about 4 pound in total (2kg)
1/4 teaspoon sea salt
cracked white pepper
olive oil, to brush roasting tin
3 vine-ripened tomatoes, roughly chopped
6 potatoes, peeled and cut into wedges
2 medium carrots, peeled and cut into wedges
5 spring onions, trimmed and cut into quarters
4 fresh dates, halved
4 fresh apricots, halved
6 bay leaves
3 cups chicken stock
2 limes, juice of
1 tablespoon asian fish sauce
4 saffron strands
2 teaspoons boiling water
3 teaspoons fennel seeds
2 whole star anise
10 green cardamom pods
1/2 teaspoon cumin seed
1/2 cinnamon stick
1/2 teaspoon szechuan peppercorns
2 large red chilies, deseeded and roughly chopped
8 garlic cloves, crushed
2 1/2 inches knob fresh gingerroot, sliced
1 ounce cilantro stems, and roots finely sliced (use extra stems and some leaves if you can't obtain cilantro roots)
1 ounce fresh turmeric, root finely sliced (OR 1 teaspoon ground turmeric powder)
3 ounces galangal, roughly chopped (optional)
1 -2 teaspoon sea salt
1 teaspoon white peppercorns
5 ounces shallots, finely sliced
1/4 teaspoon sweet paprika
8 ounces extra virgin olive oil
1 1/2 ounces palm sugar (or dark brown sugar)
2 ounces asian fish sauce

Steps:

  • Preheat the oven to 350°F/180°C/gas 4.
  • For the spice paste: Combine the saffron with the 2 teaspoons of boiling water, and leave to soak.
  • Heat a small skillet over high heat, then dry-roast the fennel seeds, star anise, cardamom pods, cumin seeds, cinnamon and Sichuan peppercorns for about 2 minutes, or until fragrant. When the spices have cooled, remove the seeds from the cardamom pods, then place them with the dry-roasted seeds in an electric grinder, and grind until the mixture is finely ground. Set aside.
  • In a suitable container, grind the chillies, garlic, ginger, cilantro stems and roots, turmeric and galangal with an electric stick-blender until you have a coarse paste. Lightly crush the peppercorns with a mortar and pestle or a heavy rolling pin, and add to the chilli/garlic mixture with the sea salt. Add the shallots, saffron strands with their soaking water, paprika, the reserved ground spices and the olive oil to this paste, and mix well to combine.
  • Heat a heavy-based, medium-sized frying pan over high heat, then add the paste and cook, stirring regularly, for about 5 minutes or until fragrant. Reduce heat and simmer gently, stirring occasionally, for 15 minutes. Add the palm sugar and fish sauce, increase the heat and simmer, stirring occasionally, for a further 2 minutes, or until mixture is slightly caramelised. Remove from stove and set aside.
  • Brush a roasting tin with some olive oil and heat on the stove top. Season the lamb shanks with salt and white pepper, then add to the roasting pan and seal until lightly browned on all sides.
  • Drain off any excess oil and increase the heat. Drizzle the prepared spice paste over lamb, and toss and stir the contents of the tin to ensure the shanks are well coated, and to seal in flavours. Add the tomatoes, potatoes, carrots, onions, dates, apricots and bay leaves, and stir to combine.
  • Remove the tin from the stove, pour over stock and cover with foil. Bake for 45 minutes, then remove foil and bake for a further 1 hour, or until lamb is very tender and well browned.
  • When the meat is done, drizzle with lime juice and fish sauce before serving.
  • Serve with cous cous, rice or crusty bread and a large green salad.

Nutrition Facts : Calories 2194.6, Fat 127.1, SaturatedFat 36, Cholesterol 489.6, Sodium 2099.7, Carbohydrate 103, Fiber 12, Sugar 30, Protein 157.7

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