Moroccanrub Recipes

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TOP 10 MOROCCAN RECIPE COLLECTION



Top 10 Moroccan Recipe Collection image

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

Moroccan Chicken Tagine
Moroccan Khobz Recipe (Moroccan White Bread)
Moroccan Couscous with Roasted Vegetables
Moroccan Chickpea and Apricot Tagine
Harcha (Moroccan Semolina Bread)
Bessara (Fava Bean Dip or Soup)
Moroccan Carrot and Chickpea Salad
Moroccan Lentil Soup
Preserved Lemons
Moroccan Lamb Stew

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious Moroccan recipe the whole family will enjoy!

Nutrition Facts :

MOROCCAN SPICE RUB



Moroccan Spice Rub image

If there's a commercially prepared North African-inspired spice rub that you like, feel free to use it instead for the Moroccan Grilled Chicken Sandwiches.

Provided by Stu Stein

Yield Yields about 1/4 cup.

Number Of Ingredients 11

2 Tbs. sweet paprika (preferably Hungarian)
1 tsp. granulated sugar
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. ground ginger
1/2 tsp. ground cardamom
1/2 tsp. ground cumin
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. cayenne

Steps:

  • In a small bowl, stir together all the ingredients. Cover the bowl. Stored in an airtight container, the spice rub will keep at room temperature for up to six months.

MOROCCAN RUB LAMB CHOPS



Moroccan Rub Lamb Chops image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 17m

Yield 6 servings

Number Of Ingredients 9

6 loin lamb chops
1 tablespoon extra-virgin olive oil
1 tablespoon ground cumin, a palm full
2 teaspoons ground turmeric, eyeball it
1 teaspoon sweet paprika, 1/3 palm full
1 teaspoon coriander seeds
1 teaspoon garlic salt
1/2 teaspoon hot red pepper flakes
1 lemon, wedged

Steps:

  • Preheat grill pan to high. Brush chops with a little olive oil. Combine dry spice blend in a small container, cover and shake to combine. Rub spice blend into the chops on both sides. Grill chops 7 to 8 minutes, turning once, for medium rare, 10 to 12 minutes for medium to medium well. Serve with wedges of lemon.

MOROCCAN LAMB



Moroccan Lamb image

This easy lamb stew comes together in just 45 minutes. Using dried fruit in savory dishes is traditional in Moroccan and Middle-Eastern cooking and adds a rich, sweet taste.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 45m

Number Of Ingredients 12

5 teaspoons olive oil
1 1/4 pounds boneless leg of lamb, cut into 1-inch cubes
Coarse salt and ground pepper
1 large onion, halved and sliced
4 cloves garlic, thinly sliced
1/2 teaspoon paprika
1/2 cup dried apricots, halved
1/2 cup pitted prunes
1 can (14 1/2 ounces) whole peeled tomatoes, drained
1/2 cup packed fresh cilantro leaves, plus more for garnish for the lamb
2 tablespoons fresh lime juice
Best Couscous, for serving (optional)

Steps:

  • In a 5-quart saucepan with a tight-fitting lid, heat oil over high heat. Swirl to coat bottom of pan. Season lamb with salt and pepper; cook until browned, 3 to 5 minutes. Transfer to a plate.
  • Reduce heat to medium. Add onion and garlic; cook, stirring occasionally, until softened, 2 to 4 minutes. Add paprika, apricots, prunes, tomatoes, and 3 cups water. Bring to a boil; reduce heat. Simmer, partially covered, until tomatoes begin to break apart and sauce is thickened, 25 to 30 minutes.
  • Return lamb and any accumulated juices to pan; cook until heated through, about 1 minute. Stir in cilantro and lime juice. Serve lamb with couscous, if desired; garnish with more cilantro.

Nutrition Facts : Calories 371 g, Fat 13 g, Fiber 4 g, Protein 31 g

MOROCCAN DRY RUB



Moroccan Dry Rub image

A mixture of dry spices to rub on your choice of meat. This recipe makes enough for about 3 pounds of chicken thighs (what I used it for).

Provided by threeovens

Categories     Moroccan

Time 5m

Yield 1/4 cup, 4 serving(s)

Number Of Ingredients 11

2 teaspoons black pepper
1 teaspoon onion powder
2 teaspoons garlic cloves, minced
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon dried thyme
1 teaspoon ground ginger
1 tablespoon lemon zest
1 tablespoon sugar

Steps:

  • Combine all ingredients and mix thoroughly.
  • Rub into the meat of your choice before roasting, broiling or grilling.

Nutrition Facts : Calories 25.6, Fat 0.2, SaturatedFat 0.1, Sodium 582.9, Carbohydrate 6.4, Fiber 1.3, Sugar 3.3, Protein 0.5

MOROCCAN SPICE RUB (FOR LAMB & OTHER MEAT)



Moroccan Spice Rub (For Lamb & Other Meat) image

From The New Elegant But Easy Cookbook by Marian Burros and Lois Levine, c. 1998. If you want to add something a little extra to a rack or lamb or a leg of lamb, you can rub some of this on the meat, to your taste. You can also use on other types of meat.

Provided by NELady

Categories     Low Cholesterol

Time 5m

Yield 5 Tablespoons, 1 serving(s)

Number Of Ingredients 10

2 tablespoons ground cumin
1 tablespoon paprika
1 tablespoon ground coriander
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 teaspoon cinnamon
1 teaspoon allspice
1/4 teaspoon clove
1/8 teaspoon cayenne, to taste
2 tablespoons minced fresh garlic, to taste

Steps:

  • Mix the cumin, paprika, coriander, salt, pepper, cinnamon, allspice, cloves, and cayenne thoroughly. Rub on the surface of the meat. Rub the garlic over the spices and refrigerate overnight. Without the garlic the spices will keep for months in a tightly covered, air-tight covered container.

Nutrition Facts : Calories 126.9, Fat 5.1, SaturatedFat 0.5, Sodium 2357.4, Carbohydrate 23.2, Fiber 8.9, Sugar 1.3, Protein 5.5

MOROCCAN LAMB



Moroccan lamb image

Shopping for dinner doesn't have to be a chore, this five ingredient dish will have you in and out in no time, so there's more time to relax at home

Provided by Good Food team

Categories     Buffet, Dinner, Main course, Supper

Time 45m

Number Of Ingredients 5

500g lamb neck fillets, cut into bite-size pieces
2 tsp paprika
3 tsp ground cinnamon
2 x 400g/14oz cans chopped tomato with olive oil and garlic
1 tbsp finely chopped parsley, plus extra to serve

Steps:

  • Heat a large, non-stick frying pan. Cook the lamb well on all sides without adding extra oil. Tip in the spices, then fry for 1 min more until aromatic.
  • Pour in the chopped tomatoes and parsley, bring to the boil, then simmer gently, with a lid on, for 30 mins or until the lamb is tender. Serve sprinkled with more parsley.

Nutrition Facts : Calories 350 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 1.47 milligram of sodium

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