Elite life
Morocco (Moroccan Recipes)
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Servings: 4
Ingredients:
2 Pounds Chick Peas, Soaked Overnight
4 Tablespoons Olive Oil
1/2 Teaspoon Saffron
1/4 Teaspoon Paprika
1/2 Teaspoon Cumin
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Cinnamon
3 Large Tomatoes, chopped
1 Large Red Onion, grated
1 Bunch Cilantro, chopped
1 Bunch Parsley, chopped
Salt And Pepper to taste
Hot Sauce to taste
Cooking Instructions:
Cook chickpeas until tender, drain; heat oil in saucepan, stir in spices and cook 1 minute; add remaining ingredients including chickpeas, cover simmer 15 minutes; serve.
Ingredients:
4 bananas
1/2 cup apricot liqueur
1 cup pancake mix
1/4 inch cooking oil
1/2 cup soft bread crumbs
3 Tbsp melted butter
4 Tbsp sugar
1 tsp. ground ginger
Cooking Instructions:
In a 1-pint bowl: cut 4 bananas (peeled) in 1/2-inch slices. Add 1/2 cup apricot liqueur and marinate for 1/2 hour. In a 1-quart bowl: place 1 cup pancake mix following package directions to makea thick pancake batter using the above liqueur drained from thebananas as part of the liquid. Add bananas to the batter and stir thoroughly. In a 9-inch skillet: heat cooking oil. Drop the mixture by tablespoonfuls (2 or 3 pieces of banana in each spoon) into the hot fat until golden brown on both sides. In a 1-pint bowl: Combine 1/2 cup soft bread crumbs made by grating fresh bread, 3 Tbsp melted butter, 4 Tbs. sugar and 1 tsp. ground ginger. Place3 or 4 peasant pancakes on dessert plates. Sprinkle 1 to 2 Tbsp crumb mixture over the pancakes.
Ingredients:
1 cn chick peas/garbanzos
3 lb chicken pieces
1 t turmeric
1/2 t cumin ground
Salt
1/8 t cayenne pepper
2 T oil
1 lg onion, finely chopped
Juice of 1 lemon
Cooking Instructions:
Dry chicken pieces with paper towels. Combine turmeric and cumin with 1 t salt and the cayenne pepper and rub into the chicken. Let stand for 15 minutes. (I use less chicken when I make this dish, sometimes I also substitute boneless breast or tenders) Heat oil in a frying pan and brown chicken pieces on all sides. Remove to a plate and add onion to pan. Fry gently until soft, add garlic and cook a few seconds. Pour onion mixture into chick peas and add chicken pieces and 1 Tablespoon of the lemon juice. Cover and simmer gently until chicken and chick peas are tender and liquid is considerably reduced. About 1/2 hour. Taste and add salt if necessary, and more lemon juice to give a pleasant tang. Remove chicken pieces carefully, place chick peas and liquid in a deep dish, put the chicken on top and garnish with lemon wedges.
Ingredients:
1 1/2 pound lean lamb, cubed
2 garlic cloves. crushed
5 tablespoons orange juice
4 tablespoons olive oil
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
1 teaspoon ground cumin
Pinch of freshly grated nutmeg
1 onion, thinly sliced
1/2 cup dried apricots, soaked overnight just covered by water
1/4 cup pitted dried dates, coarsely chopped
2 cups brothsalt and pepper to taste
2 tablespoons sesame seeds, to garnish
Cooking Instructions:
In a large non-metallic dish, mix the lamb with the garlic, orange juice, 2 tablespoons olive oil, the herbs and spices. Cover and leave overnight in the refrigerator, stirring occasionally.
Ingredients:
1 lb ground lamb
2 tbsp chopped parsley
1 tbsp chopped fresh coriander
1/2 tsp ground cumin
1/2 onion, peeled and finely chopped
1/4 tsp cayenne
Salt to taste
2 tbsp olive oil for pan frying
2 cloves garlic, peeled
2 medium onions, peeled and finely chopped
1 green bell pepper, cored, seeded and chopped
1 small bunch of parsley, chopped
2 lbs tomatoes, chopped
1 tsp ground cumin
1 tsp freshly ground black pepper
1/2 tsp ground cinnamon
2 tbsp fresh lemon juice
1/4 tsp cayenne
1 1/2 tsp salt or to taste
6 eggs
Cooking Instructions:
Combine all the ingredients for the ketfa and form into 1 inch balls with wet hands. Heat a 6- to 8-quart stove-top casserole and add the olive oil. Brown the meatballs in the oil, then remove, leaving the oil in the pot. Set the meatballs aside, covered. Add the garlic, onion, and bell pepper to the reserved oil and saute until the onion is clear. Add the remaining ingredients for the sauce and simmer, covered, 30 minutes until the sauce has cookeddown to a thick gravy. Return the meatballs to the sauce and simmer uncovered 10 minutesmore. Carefully bread the eggs into the sauce and poach for a few minutes (don't overcook the eggs.) Serve at once directly with the pan.
Servings: 4
Ingredients:
1 Large Chicken, cut inot pieces
1 Large Red Onion, thinly sliced
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Saffron
1 Stick Unsalted Butter
1 Bunch Parsley, finely chopped
1 Lemon Lemon Juice
Salt and Pepper to taste
Cooking Instructions:
Put all ingredients into large saucepan, except parsley and lemon; cover with water; simmer covered for 1 hour; remove chicken; reduce liquid to a sauce; add parsley and lemon juice, pour over chicken and serve.
Ingredients:
3 oranges, peeled and sliced crosswise
1/2 cantaloupe, thinly sliced
2 cups carrots, shredded
2 Tbs. olive oil
2 Tbs balsamic vinegar
Juice of 1/2 lemon
2 tsp Dijon mustard
2 Tbs chopped fresh mint
Cooking Instructions:
Divide oranges, cantaloupe and carrots among 6 salad plates. In a small bowl, whisk together oil, vinegar, lemon juice, mustard and mint. Drizzle over salads.
Ingredients:
5 small eggplants, sliced
Salt
2 Tbsp olive oil
1/4 tsp black pepper
1/2 tsp sweet red pepper
1 tsp vinegar or lemon juice
1/2 tsp garlic, chopped
1 Tbsp Italian parsley, chopped
2 lg tomatoes, skinned and minced
Lemon quarters
Cooking Instructions:
Salt eggplant slices generously and leave to drain for 30 minutes. Rinse well under running water and pat dry on paper towels. Saute eggplants in oil until just golden. Add salt to taste, along with the peppers and the rest of the ingredients except the lemon quarters. Cook and mash gently for 10 to 12 minutes, or until excess liquids have evaporated. Adjust seasoning. Allow to cool and then serve garnished with lemon quarters.
Servings: 3
Ingredients:
500 g of leg of lamb
500 g of potatoes
4 carrots
Green olives
2 tomatos, 1 onion, 2 cloves of garlic
Olive oil
Cumin, paprika, some sheets of parsley
Salt, pepper, ginger
Cooking Instructions:
In a pressure-cooker to put the cut meat and onion in small pieces. To add tomatos peeled, �p�pin�es and cut in small dice. To make return a few minutes, add the olive oil, salt, pepper, the ginger and chopped garlic. To cover with water and to make cook during 30 minutes with cover. During this time to peel potatoes and carrots, to cut them approximately pieces. To add vegetables and to put cumin, paprika and the chopped sheets of parsley. To make cook the whole with cover during about fifteen minutes. To add olives and to make reduce sauce until obtaining a consistent sauce.
Ingredients:
Sea-breams 1 kilo
Large Quince
Couscous 750 g
Tomato pur�e A cuil with soup
Chick-peas 100 g
Hot red pepper 1/2 cuil. with soup
Fresh Smen or butter: 30g
Pepper 1/2 cuil with soup
One decilitre and half Oil
Bharat 1/2 cuil with soup
A handle dry grapes
Salt to taste
Cooking Instructions:
To sort chick-peas, to wash them, put them to soak 10 to 12 noon advance and to rinse them. To scale sea-breams, to trim them, avoid them, empty them by the belly, to wash them carefully, to cut them into two if they are large, to season them salt and of pepper and to reserve them. To heat oil in a maqufoul on a sharp fire, to add tomato watered in water glass, chick-peas and ground pepper, to mix and let cook small fifteen minutes, wet of one liter and half of water and make boil. To humidify the couscous, to pour it in the adequate couscoussier without packing the grains, adapting and to lute the kiskas with the pot, to decrease the heating and to let cook during 20 to 25 minutes counted as from the moment or the vapor start to cross. Meanwhile, Trier dry grapes (without pips if possible), to wash them and drain them. To wash quince, to cut it in districts, the �p�piner and to peel it carefully. To remove the kiskas and to leave the pot on fire. To plunge in the bubble the dry grapes, the pieces of fish and the quince districts. To air the couscous with the back of a spoon, to give it in a couscoussier, to adapt and lute this last with the pot for 2e cooking 20 minutes.
Servings: 4
Ingredients:
3 Pounds Beef, cubed
1/4 Teaspoon Turmeric
Salt And Pepper to taste
3 Tablespoons Olive Oil
2 Teaspoons Paprika
1/4 Teaspoon Ginger
1 Teaspoon Cumin
1 Pinch Cayenne
1 Medium Onion, chopped
1/4 Cup Cilantro, chopped
1 Large Cauliflower, chopped
1 Lemon Lemon Juice
Cooking Instructions:
Saute beef in turmeric, salt and pepper in oil for 15 minutes. Add paprika, ginger, cumin, cayenne, onion, and cilantro. Cover and simmer for 1 hour. Add water as necessary. Add cauliflower simmer for 20 minutes. Stir in lemon juice and serve with rice.
Servings: 6
Ingredients:
3 Pounds Chicken, cubed
3 Tablespoons Olive Oil
1/2 Teaspoon Salt
1 Teaspoon Black Pepper
1/4 Teaspoon Turmeric
1 Teaspoon Saffron
1/4 Teaspoon Ginger
2 Sticks Cinnamon
1 Cup Water
2 Large Onion, finely chopped
1 Tablespoon Butter
8 Large Spring Roll Wrappers
Cooking Instructions:
Put chicken, oil, salt, pepper, turmeric, saffron, ginger and cinnamon in a large pot. Saute 10 minutes. Add water and onions. Bring to a boil. Cover, simmer for 30 minutes. Butter a round baking dish, place 2 wrappers in the bottom, put 1/4 of the chicken mixture on the wrappers and cover with 1 wrapper. Prepare 3 more layer like the first one on top the pile, making sure to end with a wrapper. Bake in preheated 350 degree oven for 15 minutes. Serve.
Servings: 4
Ingredients:
1 Cup Almonds
1 Can Chickpeas
1/4 Teaspoon Saffron
Salt And Pepper to taste
1/2 Teaspoon Ginger
1/2 Teaspoon Cinnamon
3 Tablespoons Butter
1 Large Chicken, in 8 pieces
2 Large Onion, sliced
4 Cups Chicken Stock
1/4 Cup Parsley, chopped
1 Lemon Lemon Juice
Cooking Instructions:
Combine saffron, salt, pepper, ginger, cinnamon, butter and chicken. Saute for 6 minutes. Add onions and broth. Bring to a boil and simmer for 20 minutes. Add chickpeas, almonds, and parsley. Simmer for 20 minutes. Remove from heat, add lemon juice and serve with rice.
Servings: 4
Ingredients:
4 Large Snapper Fillet
Salt to taste
3 Tablespoons Olive Oil
1/2 Pound Almonds, pureed
3 Tablespoons Butter
1 Teaspoon Orange Juice
1 Teaspoon Cinnamon
1/2 Cup Confectioner's Sugar
1 Medium Onion, chopped
1 Tablespoon Saffron
Pepper to taste
Cooking Instructions:
Rub fish with salt and oil. Blend almonds, butter, orange juice, cinnamon, sugar and enough water to make a smooth paste together. Coat fish with almond paste. Place in baking dish. Sprinkle on onions, saffron and 1/4 cup water. Sprinkle on salt and pepper to taste. Bake for 20 minutes at 375 degrees. Serve.
Servings: 4
Ingredients:
1 Pound Ground Beef
2 Tablespoons Parsley, chopped
1 Tablespoon Cilantro, chopped
1/2 Teaspoon Cumin
1 Small Onion, grated
2 Pinches Cayenne
Salt And Pepper to taste
2 Tablespoons Olive Oil
2 Medium Onion, chopped
1 Bunch Parsley, chopped
2 Cans Tomatoes, chopped
1 Teaspoon Cumin
1 Teaspoon Pepper
2 Cloves Garlic, chopped
1/2 Teaspoon Cinnamon
1/4 Teaspoon Cayenne
6 Medium Eggs
Cooking Instructions:
Combine meat, parsley, cilantro, cumin, grated onion, cayenne, salt and pepper. Knead well, shape into meatballs and saute in oil until well browned on all sides. Remove from pan and set aside. To the same pan add remaining ingredients except eggs. Cook for 30 minutes. Add meatballs back to pan. Simmer for 10 minutes. Break eggs into sauce and poach them for 5 minutes or until set. Serve with rice.
Servings: 4
Ingredients:
2 Pounds Halibut Steak
3/4 Cup Olive Oil
1 Teaspoon Ground Ginger
1 Pinch Saffron
Black Olives, for Garnish
Lemon Quarters, for Garnish
3 Cloves Garlic
Salt to taste
Cayenne to taste
1 Teaspoon Ground Coriander
1 Teaspoon Cumin
Cooking Instructions:
To Make marinade, crush garlic with salt, cayenne, coriander and cumin. Rub halibut with marinade, then put in a single layer in a heavy baking dish and marinate for 6 hours. Preheat oven to 350 degrees. Mix oil with saffron and ginger. Pour over fish, cover and bake for 25 minutes. Serve with olives and lemons.
Servings: 4
Ingredients:
2 Tablespoons Olive Oil
1 Large Winter Squash, cubed
3 Cloves Garlic, finely chopped
1/2 Cup Water
1 Tablespoon Parsley, finely chopped
1 Ta Cilantro, finely chopped
1 Pinch Saffron
1 Teaspoon Ground Ginger
1 Lemon Lemon Juice
1 Tablespoon Sugar
1/4 Teaspoon Cayenne
Salt And Pepper to taste
Cumin to taste
Cooking Instructions:
Heat oil in skillet. Add squash, garlic and water. Cover and cook for 15 minutes. Combine rest of ingredients except cumin. Pour over squash and simmer for 10 more minutes. Sprinkle with cumin and serve.
Serving: 1
Ingredients:
5 Medium Bay Leaf
1 Tablespoon Dried Thyme
1 Tablespoon White Pepper
1/2 Teaspoon Ground Mace
1 Tablespoon Nutmeg
1 Tablespoon Whole Cloves
1 Teaspoon Cinnamon
Cooking Instructions:
In spice mill, grind all ingredients until powdered. Store in tightly closed jar.
Servings: 6
Ingredients:
1 Pound Dried White Beans, soaked overnight
3 Tablespoons Olive Oil
1/2 Teaspoon Turmeric
1/2 Teaspoon Black Pepper
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Paprika
1/2 Teaspoon Salt
2 Large Tomatoes, finely chopped
5 Sprigs Parsley, finely chopped
2 Medium Onions, finely chopped
3 Cloves Garlic, finely chopped
2 Large Jalapeno, finely chopped
8 Cups Water
Cooking Instructions:
Put all ingredients into a pan. Bring to a boil, then simmer for 1 hour. Serve with rice stirred in or bread on the side.
