moroccan food

[Guest guest]

I am searching the Internet for Moroccan recipes. If anyone knows of any good

sites or books please let me know.

 

 

 

 

 

 

[Guest guest]

In the latest Vegetarian Times, there is a section on Moroccan food. Don't

know if it's on line yet.

Laura

 

 

 

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[Guest guest]

These are both from recipe groupa.

 

Moroccan veggies and couscous (great comfort food)

 

2        tablespoons  oil

3        garlic cloves -- chopped

1        teaspoon  fresh ginger -- grated

1        teaspoon  ground cumin

1        teaspoon  ground cinnamon

1        teaspoon  paprika

1/2     teaspoon  ground turmeric

1/2     teaspoon  cayenne powder

1        onion  (halved and finely sliced across)

4        baby turnips -- quartered (any root veggies will do)

1/2     pound  sweet potatoes -- cubed

3        medium  tomatoes -- peeled and chopped finely (canned is fine)

3 1/2   cups  vegetable stock -- or more

1 1/2   cups  cooked garbanzos -- drained (canned, rinsed and drained,

work fine)

1/2      cup  seedless raisins

1        small  zucchini -- thinly sliced across

2        cups  button mushrooms

3        tablespoons  chopped parsley

         salt -- to taste

         harissa (or similar chilli-garlic sauce) -- to taste

1/2    cup  toasted cashews -- for garnish

1       tablespoon chopped cilantro/coriander leaves - for garnish (1-2)

1       tablespoon  chopped parsley -- for garnish (1-2)

         instant couscous   (to be made 5 minutes before serving)

 

Heat the oil in a large skillet and saute the garlic and spices for a

minute or two, being careful not to burn the garlic. Add the onion and root

vegetables and stir to coat them well with the spice mixture and then add the

tomatoes and stir-fry until the tomatoes have softened - about 5 minutes in all.

Add the stock, bring to a boil, lower heat and simmer for 15 minutes. Add the

chickpeas, raisins, zucchini, mushrooms, salt (if needed, depending on your

stock), and parsley.  Bring to a simmer and continue to simmer for 15 minutes

more or until the vegetables are tender. Depending on the heat of your stove

top, the kind of pan you use, etc., you may find that you need to add a little

more liquid.  (You won't want it runny, but you will want some sauce at the end

to serve separately from the vegetables).

 

Prepare the instant couscous according to package directions in the last five

minutes of cooking the stew. Taste the stew for salt and correct if needed. 

Remove vegetables from pan with a slotted spoon and keep warm.  Add harissa (or

similar hot chili-garlic paste) to the liquid in the pan (to taste).Place the

vegetables on a large platter, garnish with cilantro, parsley  and toasted

cashews, surround with couscous.  Put the sauce in a gravy boat and pass at the

table.

 

 

This can be made with a mix of potatoes (sweet, russet, fingerling, etc.)

MOROCCAN POTATOES (VEGAN)

1 Tbsp Oil (I prefer olive oil)

1/2 onion, finely chopped

1/3 - 1/2 cup finely diced tomato

1 lb. (450 g.) potatoes, diced in 1-inch pieces

1/4 tsp ground turmeric

1 tsp paprika

1/4 tsp cayenne (or to taste)

1/2 tsp ground cumin seeds

1 tsp salt (or to taste)

3 Tbsp coriander leaves/cilantro, chopped

2 cups water

sprigs of coriander lleaves/cilantro for serving

lemon wedges for serving (optional - it tastes wonderful both ways)

Measure your spices and salt and set aside in one small dish (they go

in all at once). Set oil in a saucepan over high-to-medium heat and sautee the

onion until it is somewhat translucent and softened.  Add ALL the other

ingredients: tomato, potato, spices and coriancer leaves/cilantro, stirring

carefully to mix, then add the water and bring the whole stew to a boil. Turn

the heat to lower and cook COVERED for about half an hour so that the potatoes

are just cooked and tender. There will be liquid in the pan, of course - so see

below.

NOTE: There may be extra liquid - if too much for your needs/taste,

you can raise the heat briefly and boil it off with the lid off. You

will also find it works fine to mash a few pieces of the potatoes quickly with a

fork so that the potato thickens the liquid. You want this to be good and juicy,

but you might not want it to be soupy Serve hot and garnish with a few sprigs

of the coriander leaves/cilantro and lemon wedges if preferred AND with a

flourish - it looks and smells wonderful!

(This is a tasty addition to a meal and goes with most spicy food,

salads, steamed or sauteed vegetables, etc.)

 

 

--- On Sat, 9/20/08, Lebasi <lebasi.klotko wrote:

 

Lebasi <lebasi.klotko

Re: moroccan food

, northraleighmoms , " Cynthia

Jeffries Paris " <parisjeffries

Saturday, September 20, 2008, 5:28 PM

 

 

 

 

 

 

 

I am searching the Internet for Moroccan recipes. If anyone knows of any good

sites or books please let me know.