TOP 10 MOROCCAN RECIPE COLLECTION
Create a feast to remember with our top 10 Moroccan recipes. From traditional chicken tangine to the classic Moroccan bread.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious Moroccan recipe the whole family will enjoy!
Nutrition Facts :
MOROCCAN MOUFLETA
For Moroccan Jews - and increasingly Israeli and other Jews of all stripes and ancestral origin - the end of the Passover holiday is not complete without a Mimouna feast. And at its center is moufleta, a flat cake that you fry in a pan and assemble into a stack. (If that seems too tricky, we provide a method here for making them individually.) The dough is fairly simple, as are the traditional toppings, soft butter and honey. But if you prefer homemade or Nutella, no one but the staunchest traditionalists is likely to complain.
Provided by Ron Lieber
Categories pancakes, dessert
Time 1h
Yield About 20 pieces
Number Of Ingredients 6
Steps:
- In a large bowl, combine the flour, sugar, yeast and salt. Make a well in the center, and slowly add 3 to 3 1/2 cups warm water, mixing and kneading gently, at first with a wooden spoon and then with your hands, until a light and elastic dough is formed. (Add a little extra water if dough seems too dry; it should be pretty wet.) Cover the bowl with plastic wrap and let dough rest for about 30 minutes.
- Generously coat a baking sheet with oil and set aside. Coat your hands with oil and divide the dough into about 20 balls, each slightly smaller than a tennis ball. Dip each ball in the oil and set on the baking sheet. (Don't worry if the balls lose their shape). Let rest for another 15 minutes.
- Lightly oil your work surface. Place 1 ball at time on the surface and flatten with your palm. Using your fingers, stretch the dough out, as thin as possible, into a 7- or 8-inch disc. Keep dipping your fingers in the oil as needed to help get the moufleta as thin as possible and to keep it from sticking to the work surface or your hands.
- Place a large cast-iron or nonstick skillet over medium-low heat. When the pan is hot, carefully pick up the first moufleta (it will be stretchy and have a hard time holding its shape) and place it on the hot skillet. Cook on one side, about 1 to 2 minutes, until the underside has golden-brown patches. Flip the pancake over, roll out the next ball of dough and place it on top of the first one. When the bottom side has golden-brown patches, flip both pancakes together to cook the new one. Roll out another moufleta and place on top of the moufleta pack in the skillet. Flip to cook. Repeat for all moufletas, starting over again when you have a pack of 7 or 8. Except for the first one, they are all getting cooked only on one side. (Alternatively, the moufletas can be cooked one at a time for about 1 to 2 minutes per side and removed to a plate, each one going underneath the one cooked before it to help keep them from drying out. Cover the plate with a towel as you work.)
- Serve immediately, while warm, with butter and honey.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 10 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 95 milligrams, Sugar 1 gram, TransFat 0 grams
MOROCCAN DAFINA
This is a Sephardic meat stew that is enjoyed on Shabbat (our day of rest). Although I'm an Ashkenazi Jew, I've always loved this on Shabbat, especially when my sister makes it. Don't worry if you don't know what kouclas is, once you see the ingredients for it, you'll understand what it is, even if you don't understand the definition of the word. Each ingredient is also served in separate dishes (eg potatoes, eggs, etc). It looks like a banquet meal like that.
Provided by Studentchef
Categories Stew
Time P1DT15m
Yield 5 serving(s)
Number Of Ingredients 19
Steps:
- Let chickpeas soak overnight, and then drain (what everyone in my family does is soak them early in the morning so that it would be ready for the evening).
- Heat oil in a large pot (preferably something big enough to hold all the ingredients, including water).
- Saute onions until translucent, about 5 minutes.
- Add the chickpeas, meat, potatoes, sweet potato (the potatoes and sweet potatoes you want to leave whole), and spices, without sauteing them.
- Add the bones.
- Add enough water cover everything.
- In a large bowl mix the ricwe with the beaten egg, add spices and gently mix. Wrap it in a cheesclothe, and add it to the stew.
- Add the eggs, and let it come to a boil. Let it simmer overnight, and continue to simmer until ready to serve for lunch.
- The water used to cover the stew and kouclas will eventually become a thick gravy sauce to serve over each individual dish.
Nutrition Facts : Calories 1618.2, Fat 71.5, SaturatedFat 25.3, Cholesterol 441.6, Sodium 1467.1, Carbohydrate 161.9, Fiber 22.6, Sugar 13, Protein 81.2
MOROCCAN KEFTA
Kefta is ground beef or lamb mixed with ingredients like fresh herbs, onions, ground cumin and sweet paprika, which are often used in Moroccan cuisine. Moroccans often grill it over charcoal, but it's very versatile: You can thread kefta onto skewers, as done here, or shape it as a patty to fill a sandwich or even use it as a stuffing for dumplings.
Provided by Nargisse Benkabbou
Categories meat
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl using your hands or a large spoon, combine the beef, onion and the juices, parsley, cilantro, mint, sweet paprika, cumin, salt, black pepper and cayenne.
- Take about 1/2 teaspoon of the kefta mixture, cook it (in a pan or in the microwave) and taste it to check the seasoning. Add more salt to the kefta mixture if necessary.
- Take about 2 1/2 tablespoons of the kefta mixture (slightly larger than a golf ball) and mold it onto a skewer to form a log. (If using a long skewer, form two logs on each.) Repeat until you've used all the kefta mixture. Place the skewers on a plate, cover with plastic wrap and refrigerate until ready to cook.
- Heat your grill or grill pan to medium-high and cook for 3 to 4 minutes on each side, until cooked through, using a thin spatula to help turn if the kefta sticks. Serve immediately with bread and a side of vegetables or a salad.
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