Salat Tangier Recipes

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MOROCCAN LAMB TAGINE



Moroccan Lamb Tagine image

One of my favorite winter dinners is a warm, satisfying bowl of stew. And I'm not alone; if you think about it, each nationality has its own version of meat and vegetables simmered in one big pot, whether it's classic Irish beef stew or French beef bourguignonne or Texas chili. One night I came across a recipe for Moroccan lamb tagine in, of all places, an Australian cookbook called Bills Sydney Food. I was feeling adventurous and decided to play around with my own version of it using lamb shanks, Yukon Gold potatoes, sweet potatoes, butternut squash and lots of Eastern spices. I can't think of a more delicious, comforting dinner to serve to family or friends on a cold night. And the best part is that you can make the entire pot a day ahead of time, refrigerate it and just reheat it slowly on top of the stove. All you'll need to make that night is some couscous!

Provided by Ina Garten

Time 3h45m

Yield 6 servings

Number Of Ingredients 19

Good olive oil
6 small frenched lamb shanks (5 to 6 pounds total)
3 cups chopped yellow onions (2 large onions)
3 garlic cloves, thinly sliced
1 tablespoon grated fresh ginger
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1 (4-inch) cinnamon stick
1 (28-ounce) can diced tomatoes, such as San Marzano
2 cups good chicken stock, preferably homemade
2 tablespoons light brown sugar, lightly packed
4 (1/2-inch-thick) slices of lime
Kosher salt and freshly ground black pepper
1 pound Yukon Gold potatoes, unpeeled and 1-inch-diced
1 pound butternut squash, peeled and 1-inch-diced
1/2 pound sweet potatoes, unpeeled and 1-inch-diced
Couscous, for serving

Steps:

  • Preheat the oven to 300 degrees F. Heat 2 tablespoons of olive oil in a very large (12-to-13-inch) pot or Dutch oven, such as Le Creuset. Pat the lamb shanks dry with paper towels. In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned. Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary. Transfer all the shanks to the plate and set aside.
  • Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. Add the garlic and ginger and cook for just 30 seconds. Add the chili powder, turmeric, cumin, cardamom and cinnamon and cook for one minute. Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt and 1 teaspoon pepper. Add the potatoes, butternut squash and sweet potatoes and bring to a boil. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. (They will not be completely submerged.) Cover the pot and bake for 3 hours, until the lamb shanks are very tender. Serve hot with couscous.

SALAT TANGIERS (MOROCCAN RECIPE FOR ZWT-9)



Salat Tangiers (Moroccan Recipe for ZWT-9) image

I am not sure why, but I had never used much couscous in my cooking until I played ZWT & No Africa was 1 of the Tour destinations. I fell deeply in "serious like" w/it & use it a lot in my cooking now. I am also a big fan of recipes that combine pasta plus veggie elements to work well as a single side-dish w/most meat choices. All that said, I found this recipe at a cooking-by-country website, captured it for myself & decided to share it w/you. Times were vague -- So I opted to allow 5 min for ingredient prep, 20 min cook time & not include the 1 hr chill time. Enjoy!

Provided by twissis

Categories     Salad Dressings

Time 25m

Yield 6 Side-Dish Servings, 6 serving(s)

Number Of Ingredients 16

1 lb uncooked couscous or 450 g uncooked couscous
1/2 teaspoon salt
boiling water (as directed below)
4 ounces diced carrots or 100 g diced carrots
1 bell pepper (deseeded & diced)
4 ounces green beans (cut in short lengths ) or 100 g green beans (cut in short lengths )
1 red onion, chopped
2 ounces raisins or 50 g raisins
1 ounce almonds or 25 g almonds, chopped
1/2 cup olive oil
1/4 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon cinnamon
3 tablespoons orange juice
4 tablespoons fresh parsley
1 tablespoon of fresh mint, chopped

Steps:

  • Place the couscous & salt in lrg bowl. Add enough boiling water to cover it by ¼-inch. Cover tightly w/cling-film & allow to stand for 8-10 minutes.
  • Meanwhile, place the carrots, bell pepper & beans in a saucepan w/enough water to just cover. Bring to a boil & cook for 8-10 min until just tender.
  • Meanwhile, mix together all dressing ingredients in a sml bowl.
  • Drain the cooked vegetables well & add to the cooked couscous, mixing well w/a fork.
  • Add onions, raisins & almonds. Then pour in the dressing & toss well. Chill for at least 1 hr before serving.
  • NOTE: I can look into my creative cooking future & foresee that I may eventually play w/the flavor profile of this recipe. Using the salad dressing as the flavor mechanism would allow for different fruit flavors & even a sweet version that adds sugar or honey to the mix. Feel free to use your own imagination.

SALAT TANGIER



Salat Tangier image

I recently had this at a party and asked for the recipe but have not prepared it yet. I'll modify instructions if necessary

Provided by jayh3053

Categories     Moroccan

Time 17m

Yield 8 serving(s)

Number Of Ingredients 17

1 1/2 cups couscous
1/2 teaspoon salt
1 1/2 cups water, boiling
1 red bell pepper, diced
1 cup carrot, diced
1 cup green beans, diced
1/4 cup canola oil
4 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon cinnamon
3 tablespoons orange juice
4 tablespoons chopped parsley
1 tablespoon fresh spearmint
1 pinch cayenne pepper
1/4 cup red onion, chopped
1/2 cup almonds, sliced,toasted
1/3 cup currants

Steps:

  • In a large bowl combine boiling water, couscous and salt, stir and let stand 5 minutes, fluff with fork steam the bell pepper, carrots, and green beans for 1 minute& mix with couscous Mix remaining ingredients together& pour over couscous.

Nutrition Facts : Calories 272.9, Fat 11.7, SaturatedFat 0.9, Sodium 339, Carbohydrate 36.5, Fiber 4.3, Sugar 7.1, Protein 6.9

TANGERINE TOSSED SALAD



Tangerine Tossed Salad image

My mother taught me how to cook when I was a young girl. The sweet tangerines and crunchy caramelized almonds make this one of my favorite recipes. -Helen Musenbrock, O'Fallon, Missouri

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup sliced almonds
3 tablespoons sugar, divided
2 medium tangerines or 1 navel orange
6 cups torn lettuce
3 green onions, chopped
2 tablespoons cider vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small skillet, cook and stir the almonds and 2 tablespoons sugar over medium-low heat for 25-30 minutes or until the sugar is melted and the almonds are toasted. Remove from the heat. Peel and section the tangerines, reserving 1 tablespoon juice., In a large bowl, combine the lettuce, onions, tangerines and almonds. In a small bowl, whisk the vinegar, oil, salt, pepper, reserved juice and remaining sugar. Pour over salad; toss to coat.

Nutrition Facts : Calories 138 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

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