Go Morocco Forums

Sweetheart

just read it


Moroccan cuisine is said to be one of the most important cuisines in the world and Fes is considered the capital of Moroccan cooking. Every visitor to Morocco can savor the delights of its gastronomy when they taste tagines (tajines), pastilla, couscous, harira, and a range of other traditional dishes in the various fine Moroccan restaurants. However, few tourists get the chance to experience the preparation of Moroccan cuisine; something that is essential to understanding the culture. We promise our clients a completely hands-on experience in the traditional process of food preparation that Moroccans perform every day.


so the first recipie is :

Mint and Melon Salad

For 2-3 people

2 honeydew melons, cut into small pieces
1 soup spoon of sugar
1 cup of chopped mint
2 soup spoons of water of orange flower
100 grams of caramelized almonds
Mix the melons, sugar, mint, and water of orange flower in a bowl. Garnish with almonds and serve!



delicieus huh

2d is:

Choukchouka Salad

For 2-3 people

* 4 green peppers cut into small pieces
* 4 tomatoes cut into small pieces
* 3 heads of garlic
* ½ cup of fresh parsley
* ½ cup of cilantro
* salt
* pepper
* cumin
* paprika
* olive oil

Heat olive oil in a pan. Add peppers and cook for 2 minutes. Add all other ingredients. Let them cook for ten minutes on a low flame.



see you guys soon with other reciepies

flowerbomb

Thank You for the recipes sweetheart, I will try the Mint and Melon Salad the next time we have guests over.

Sweetheart

Lamb, Prune, and Date Tagine


This dish is a traditional Moroccan tagine. Because it is sweet and it includes dates, it is often served when a family has company over.

For 3 people

* ½ kilo of a shoulder of lamb
* 250 grams of dried prunes (around 30 prunes)
* 6 dates (pitted)
* one big red onion, sliced
* 200 grams of roasted almonds
* one cinnamon stick
* one pinch of ginger
* one pinch of saffron (pistils)
* one pinch of salt (or to taste)
* one pinch of pepper (or to taste)

Wash the prunes and put them in one liter of water. Let them sit. Put ginger, saffron, and lamb in a big pot. Cook on medium flame. Mix for one minute. Add olive oil and onion. Leave for 5 minutes. Add salt and pepper. Take the prunes out of the water and put them aside. Keep the water! Pour it into the pot with the lamb. Let the meat cook for 1 ½ hours (or however long it takes to cook) on a medium flame. *You can also leave it on a low flame and let it cook longer. Add the prunes and dates in the last 15 minutes.

Sweetheart

Chicken Tagine with Olives and Preserved Lemons

Djaj Mqalli
This dish is a traditional Moroccan tagine. It is a fairly common recipe enjoyed by Moroccans at lunch time in their homes.

For 2-3 people

* 1 small chicken around 1 kg, quartered
* 2 large sliced onions
* 1 tsp. powdered ginger
* one pinch of saffron (best if pistils)
* 2 preserved lemons
* 1 cup green olives
* 1 cup lemon juice
* sea salt
* pepper
* 1 cup water
* olive oil

One hour before preparation, marinate chicken with sea salt, lemon juice and a cup of water in a large bowl.

Heat olive oil in a large pot or tagine. Cook sliced onions until they start to change color. Add ginger, pepper, saffron and chicken. Add water. Remove the pulp of the preserved lemon and mix it in the Cuisinart. Add to the pot. Cut the skin into quarters. Add to the pot. Cook on a low flame until the chicken is soft and easily falls off of the bone. You don’t want it to be too dry, or too chewy. Add olives before serving.

Abdel

Thank you for the recipes Sweetheart.

__________________
cuisine marocaine

Sweetheart

you are welcome



Breakfast cake

Ingredient:

4 eggs
Orange zest
1tea cup of orange
1 tea cup of granuled sugger
half tea cup of vegetable oil
20 gm vanilla
20 gm of baking powder
200 gm of flour

we mixed all the mentoined ingtedients by the blender except the baking powder which must to be put at the final stage .
secondly we spread the inside of the mould with butter and flour.
thirdly we pour all the mixture inside the mould .
then we put the mould in side the oven to be cooked under a medium heat for45mm.

flowerbomb

for some reason she might have an issue responding to women . weird

Sweetheart

ohh i m soo bad

Sweetheart

Carrots with Cumin Seed and Feta

For 4 people

1 kg of carrots
1/2 cup of olive oil
1 tablespoon of cumin seeds
100 grams of feta cheese
1 handful of chopped fresh cilantro
1 teaspoon of salt
Pre-heat oven to 180 C°. Wash and peel carrots. Cut into circles. Put into a casserole with olive oil and salt. Cover the casserole with aluminum foil and cook in the oven for 20 minutes. Remove aluminum paper and cook for 15 more minutes. Remove from the oven. Grind the cumin seeds and add them to the carrots. Mix in a Cuisinart until it becomes a puree. Leave it to cool. Serve in 4 plates. Sprinkle feta and cilantro over the carrots and serve.