Moroccan Entrees
Chicken with pineapple
Ingredients:* 600 g (1 lb 5 oz) skinless boneless chicken breasts, cut into thin strips (about 1 cm x 3 cm/1/2 x 11 /4 in)*
Warm lentil and rice salad
Ingredients: * 1 cup brown lentils* 1 cup basmati rice* 4 large red onions, finely sliced* 4 cloves garlic, crushed* 1 cup olive oil* 50 g ...
Lentils
Ingredients: * 250g lentils (soaked overnight) * 1 medium onion * 1 large tomato* 4 crushed garlic cloves * 1 tablespoon can tomato * 1/4 glass olive oil* salt * 1/4 teaspoon pepper * some saffron * water* 1/2 teaspoon cumin * 1 tablespoon parsley and coriander chopped Preparation:Clean and wash lentils then put in a large pan. Add chopped onion, crushed tomato, garlic, can tomato, oil, salt, pepper, saffran, cumin and two big glasses water. Put oyer moderate heat until complete cooking then add parsley and coriander chopped, Serve hot. ...
Pepper Taktouka
Ingredients:* 1 red pepper* 1 green pepper* 4 tomatoes* 5 tablespoons olive oil* 4 garlic cloves* 1/2 teaspoon paprika* 1/2 teaspoon cumin* salt, pepper* 1 ...
Zàalouk
Ingredients:* 2 medíum eggplants* salt, black pepper* 4 garlic cloves* 4 tomatoes* 5 tablespoons olive oil* 1/2 teaspoon paprika* 1/2 teaspoon cumín* 1 tablespoon parsley ...
herbel (Wheat cooked in milk)
Ingredients for 10 people :* 500 g (1 lb 2 oz) of hard wheat* 3 litres (5 pts) of water* 3 litres (5 pts) of ...
steamed rice
Ingredients for B to 10 people Time to prepare: 1 hour (approximately) :* 1 kg (2 lbs 3 oz) of polished rice* 100 g (4 ...
brains in sauce
Ingredients for2 sets of calves’ brains :Clean the brains and wash in salt and water. Take off the outer membrane and wash well in clean ...
calves tongue sauce
Par-boil the tongue in very hot, but not boiling, salt water for 15 minutes. Take out of the water and skin, wash in salt and water. Rinse several times and cut into big cubes. Put in a thick-bottomed saucepan with salt and the following:...
white kidneys with chick peas and onions
Ingredients:* 3kg (6 lbs 10 oz) white kidneys * 1 glassful chick-peas soaked the previous day and peeled the next* 1 1/2 kg (3 lbs 5 ...
calves heel
Ingredients for 4 calves heels (10 to 12 people) :* 500 g (1 lb 2 oz) of coarsely ground wheat rubbed vigorously and freed from ...
liver sauce
Ingredients for 500 g (1 lb 2 oz) of calves liver chermoula :- 6 or 7preserved olives the juice of a lemon- 1/2 a pickled ...
snails
Ingredients for 4 or 5kg (6 lbs or 11 Ibs) of snails :* 1 soupspoonful of green aniseed (habet hlaoua) * 3 soupspoonnful of caraway seeds ...
hare m'hammer
Ingredients for a good-sized hare:* 1 teaspoonful (heaped) of paprika * 1 level teaspoonful of cumin* 2 crushed garlic cloves * salt* 150 g (5 oz) of ...young partridges almonds
Ingredients for 6 young partridges :* 1 heaped teaspoonful of pepper * 1 coffeespoonful of saffron (mixed packet saffron and crushed flowers)* 200 g (7 oz) ...serrouda
Ingredients for 6 people :Put 500 g (1 lb 2 oz) of chick-peas to soak overnight in hot water. The next day peel and wash ...mezgueldi (onions with khlii)
Ingredients for 8 people :Cut 4 kg (9 Ibs) of onions into rings, boil and drain by pressing them. Put them into a saucepan with ...
dry-bone tomatoes
Ingredients for 6 to 8 people:* 5kg (11 Ibs) of tomatoes * 2 chopped or skiced onions * 6 or 7 dried bones* hot peppers (chillies) to ...
brain briouats
Ingredients for 40 briouats :* 2 sets for beef brains* 1 ouarka pastry layer per envelope 15x2 cm(6x8)Preparation:Clean and wash the brains, taking off the ...
rice briouats
Ingredients for 60 rice briouats:* 250 g (9 oz) of polished rice * 1/2 litre (1 p1) of milk * 100 g (4 oz) of butter* 1/2 ...
stuffing for kefta briouat
Ingredients for 80 briouats :* 500 g (1 ib 2 oz) of minced meat * 100 gr (4 oz) of beef fat* 1 ouarka past layer ...
briouats
Briouats are small envelopes of ‘ouarka” (flakes of pastry used for bastela) stuffed in different ways-with minced meat (kefta), rice cooked in milk, almonds, etc. ...- Fèz, one of the largest city of Morocco
- Essaouira, the former French Justice Palace - Wood workshop
- Knowing the Moroccan Gastronomy
- Learning to cook coucous
- Rabat, capital city of the kingdom of Morocco
Berkey Water
on
04 May, 2012 03:09:19
I am an achitect. I believe that for true inspiration you need to smoke marjuana on a daily basis, preferably in a bong. It has ...
Brook Williams
on
20 March, 2012 09:51:54
yummy.
truss bridge
on
24 February, 2012 05:45:25
It looks very yummy and it's very interesting because I haven't try this recipe yet.Thanks for sharing!
slide gates
on
13 December, 2011 07:24:57
Fish is not one of my favorite sea food,but the one made after following your recipe the fish that was baked tasted really good and ...
tafseer ahlam
on
17 November, 2011 01:13:00
very nice dish thank you for sharing
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