Moroccan Spiced Gingersnaps Recipes

MOROCCAN SPICED GINGERSNAPS

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. In medium bowl, stir flour, baking soda, 2 1/2 teaspoons of the Moroccan spice blend and the salt until well blended. Set aside.
• In large bowl, beat brown sugar, coconut oil, molasses and egg with electric mixer on medium speed until well blended. Stir in flour mixture.
• In small bowl, mix granulated sugar and remaining 1/2 teaspoon Moroccan spice blend. Shape dough by tablespoonfuls into balls; roll in sugar mixture. Place balls 3 inches apart on cookie sheets.
• Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

MOROCCAN SPICED CHICKPEA SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
• Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
• Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
• Season again, to taste, with salt and pepper.
• Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

MOROCCAN SPICE BLEND

Steps:

• Combine all ingredients; store in an airtight container.

MOROCCAN SPICED SANDWICH COOKIES

Steps:

• In large bowl, beat butter with electric mixer on medium speed until creamy. Add powdered sugar; beat until light and fluffy. Add egg and 1 1/2 teaspoons of the orange peel; beat well. Gradually add flour, anise and salt, beating until combined. Stir in nuts. Cover with plastic wrap; refrigerate 1 hour.
• Heat oven to 350°F. On lightly floured surface, roll dough to 1/4-inch thickness. Cut with 2-inch 8-point star-shaped cookie cutter, rerolling dough once. On ungreased cookie sheets, place cutouts 1 inch apart.
• Bake 12 to 14 minutes or until firm to the touch. Immediately remove from cookie sheets to cooling racks. Cool completely.
• In small bowl, mix frosting and remaining 1/2 teaspoon orange peel. For each sandwich cookie, spread about 1 teaspoon frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Let stand until set. Store tightly covered at room temperature.

MOROCCAN SPICE BLEND

Steps:

• Whisk together all ingredients in a small bowl until combined well.

EXTRA-SPICY GINGERSNAPS

Steps:

• Combine the flour, baking soda, and spices in a mixing bowl and set aside. Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment (or using a hand mixer). Add the sugars and mix. Add the molasses and mix. Add the egg whites in 2 batches, mixing to combine after each addition. Add the dry ingredients in three batches, mixing to combine after each addition.
• Heat the oven to 350 degrees F. Spread a few tablespoons of granulated sugar on a small plate.
• Roll the dough into 3/4-inch balls, then roll each ball in the sugar until lightly coated. Transfer to parchment lined cookie sheets, leaving 1-inch of space between the cookies. Bake until browned, 8 to 10 minutes. Let cool on wire racks and store in an airtight container.

SHARI'S EXTRA-SPICY GINGERSNAPS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses and egg., Combine the flour, ground ginger, baking soda, cinnamon, mustard, white pepper, cardamom, cayenne, cloves and salt; gradually add to creamed mixture and mix well. Stir in crystallized ginger. Cover and refrigerate for 1-1/2 hours or until easy to handle., Shape dough into 1-in. balls; roll in sugar. Place 3 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.

MOROCCAN SPICED CHICKPEA OR GARBANZO SOUP

Steps:

• Saute onions in in oil on med heat for about 3 mins in a dutch oven.
• Add garlic, ginger and all of the spices up to the salt and saute another minute.
• Add broth and bring to a light boil making sure to scrape any bits off of the bottom of pot.
• Add potatoes, chickpeas and tomatoes then bring heat down to med-low. Cook until potatoes are fork tender about 10-15 minutes.
• Take off heat, add lemon juice and stir.
• Add yogurt a little bit at a time and stir.
• Stir in cilantro.
• Serve with naan or chapati.

MOROCCAN-SPICED RACK OF LAMB

Steps:

• Combine mint, olive oil, parsley, ginger, allspice, cinnamon, pepper, paprika, coriander, salt, cayenne, and cloves in a small bowl until paste-like.
• Place rack into a large glass or ceramic dish; rub herb paste all over the meat. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove rack from the refrigerator and place in a heavy, oven-proof skillet with the meat side facing up.
• Roast in the preheated oven until an instant-read thermometer inserted into the center reads 125 degrees F (51 degrees C) for rare or 130 degrees F (54 degrees C) for medium-rare, 20 to 25 minutes.
• Remove from the oven and cover loosely with aluminum foil. Let stand for 5 to 10 minutes.
• To serve, carve by cutting down between the ribs.

MOROCCAN SPICED SALMON

Steps:

• In a medium skillet, combine the coriander, fennel, cumin and cardamom seeds with the.
• cloves. Toast the spices over moderate heat, stirring, until fragrant, about 3 minutes. Transfer to a plate to cool. Finely grind the spices in a spice grinder or mortar.
• In a medium non-reactive saucepan, warm 1/4 cup of the olive oil over moderately low heat.
• Add the garlic and shallots and cook, stirring, until translucent, about 5 minutes. Add the harissa and 1 tablespoon of the spice mixture and cook, stirring, until fragrant, about 3 minutes. Add the tomatoes and their juices and increase the heat to moderate. Simmer the sauce, stirring occasionally, until the flavours are well blended, about 5 minutes. Season with salt and pepper.
• Preheat the oven to 400 degrees. Place 2 large ovenproof skillets over high heat. Add 1 tablespoon of the oil to each skillet. Season the salmon fillets with salt and pepper and coat them on both sides with the remaining spice mixture. When the oil is very hot, add 3 salmon fillets to each pan, skin side down.
• Put 1 piece of the butter next to each fillet and shake the pans to incorporate the butter into the oil. Sauté the salmon fillets for 3 minutes. Transfer the.
• skillets to the oven without turning the fillets and roast the salmon for about 6 minutes, or until the skin is very crisp and the fish is just cooked through.
• Serve with fruit and nut rice (rice with chopped apricots, chopped dates and toasted slivered almonds) setting the salmon fillets on top of the rice, skin side up.
• Spoon the tomato sauce on top and serve at once.

MOROCCAN-SPICED CHICKEN SKEWERS

Steps:

• Whisk olive oil, 1/4 cup mint, cilantro, 2 tablespoons lemon juice, honey, 1 1/2 teaspoon salt, 2 cloves garlic, paprika, cumin, coriander, cinnamon, and cayenne in a large bowl. Reserve 1/4 cup marinade in a separate bowl.
• Place chicken in a large resealable plastic bag. Pour marinade over chicken. Press air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place in a bowl and refrigerate for 5 hours.
• Whisk yogurt, 1/2 cup lemon juice, 1/4 cup mint, 2 cloves garlic, lemon zest, and 1 teaspoon salt together in a bowl to make sauce. Cover and place in the refrigerator.
• Toss green bell peppers and red onion in the reserved 1/4 cup marinade. Remove chicken from the bag and discard all marinade. Thread chicken, peppers, and onion alternately onto skewers.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Arrange skewers on the grill. Close lid and cook, turning once or twice, until chicken is firm to the touch, 8 to 10 minutes. Remove from grill and let stand for 2 to 3 minutes. Serve with cold sauce.

MOROCCAN SPICED FISH WITH GINGER MASH

Steps:

• Heat oven to 200C/fan 180C/gas 6. Cook the sweet potatoes in boiling, salted water for about 10 mins or until just tender when pierced with a knife. Meanwhile, mix together the butter with the garlic, harissa, lemon zest, chopped coriander and some seasoning. When the potatoes are ready, drain thoroughly, mash with the ginger and seasoning, then keep warm.
• Place the fish in a roasting tin, season, then spread half the flavoured butter over each fillet. Roast for about 8 mins until just cooked through. Serve with the ginger mash and some green veg.