Recipezaar: Moroccan,Citrus recipes

Tabbouleh Wrapped in Romaine Leaves

Thu, 27 Mar 2003 19:59:49 -0500

You can skip the preserved lemons(the salad will be just as good)! But be adventurous! Take time to finely cut all the vegies (confettied)! Serve as an appetizer, salad, side dish or main meal. -- posted by ~Rita~

Preserved Lemons

Fri, 28 Nov 2003 20:00:31 -0500

For those Moroccan dishes. Optional Safi Mixture: 1 cinnamon stick 3 cloves 5 to 6 coriander seeds 3 to 4 black peppercorns 1 bay leaf can be added in between layers of lemons.The addition of olive oil to act as a sealant on top of the lemons but is not necessary. -- posted by ~Rita~

Tagine of Chicken, Preserved Lemon, & Olives

Fri, 28 Nov 2003 20:00:44 -0500

Iv'e been craving this since going to DC to meet others from zaar.We went to a place called the taste of Morocco. I found this recipe on line. Serve chicken, covered with sauce, over Couscous or Rice. Have Green Tea with Mint with or after the meal. This Tagine -- the word, also spelled Tajine, refers both to the cooking pot as well as a stew cooked in it -- is one of dozens of classic tagines prepared in Northern Africa, especially Morocco. The tagine consists of two parts: a round pot (traditionally clay), and a conical cover with a small hole which allows some steam to escape. A large dutch oven or something similar can also be used. Check out "the right place for Tagines": www.tagines.com.http://www.congocookbook.com/c0096.html -- posted by ~Rita~

Pickled Lemon Slices

Wed, 11 Feb 2004 20:00:27 -0500

This is a good way to use leftover lemons, can also be done with limes. They're sweet and sour and salty all at once. Make an interesting garnish for a margarita. You can eat these rind and all. Cook time is pickling in refrigerator time. -- posted by "Pink Eyed" Jim Cortina

Moroccan Orange Salad

Fri, 18 Mar 2005 20:00:11 -0500

Juicy oranges, crunchy almonds, smooth and luscious dates...and with a cinnamon/orange "dressing" over all, this fruit salad is beyond delicious. -- posted by A Messy Cook

My Best Preserved Lemons

Fri, 26 Aug 2005 23:41:06 -0400

This is more a technique than "amounts" recipe though the ratio of salt to lemon must be measured. While the bottles and jars of preserved lemons in the souk are wonderful to look at, they are by in large for the tourists and at times are unhealthy. Nearly every Moroccan home which uses preserved lemon makes it's own preserved lemons and these quarters are the most common as they are ready prepared to use and serve. The entire lemon piece can be used in "some" recipes though the most common is to use only the rind. Please friends do not ask about the time I tried to eat a preserved lemon quarter "as is!!" Preserved lemons lend a wonderful tangysalt flavour to especially chicken and gorgeous with fish and soups! Make sure that when using you remove the pulp using only the rind. Enjoy! c.\2003 -- posted by Miss Elizabeth

Byessar (Moroccan Broad Bean Dip)

Mon, 29 Aug 2005 18:17:53 -0400

Did you know that for the ancient Egyptians, beans were seen as a symbol of reincarnation and that they represented the rebirth of spring each year? I found this fabulous recipe for a Moroccan broad bean dip in the first edition - September 2005 - of the new Australian magazine 'Notebook: ideas for living'. It was part of an article on peas and beans. The 'cooking time' specified below does not include the 20 minutes cooling time in the refrigerator, necessary for allowing the flavours to blend. When I made this, I used frozen broad beans, thawed; they were baby beans so they didn't need peeling; and I used cumin because I haven't yet tracked down any ras el hanout. I also used 4 cloves of garlic - which is what I've included here in the ingredients; the original recipe had 1 clove of garlic. -- posted by bluemoon downunder

Lemon Salad

Tue, 20 Sep 2005 08:32:52 -0400

This recipe is Moroccan in origin and makes a piquant, refreshing appetiser. For a touch of authenticity, serve several different Moroccan salads in small bowls at the beginning of a meal. Im posting other salads for you to choose from. This recipe is borrowed from The World of Spice and is posted for Zaar World Tour 2005. NOTE: The original recipe calls (not very helpfully in my opinion) for ½ wine glass of olive oil. So, how much oil is that? As standard sizes of wine glass are either for 125ml or 250ml Im going for the smaller, healthier option; which equates to about ¼ cup. Feel free to add more if olive oil if you wish. -- posted by Mrs B

Orange and Olive Salad

Tue, 20 Sep 2005 10:04:16 -0400

Here is another Moroccan salad dish from The World of Spice. Serve this with other salads Ive posted (such as Lemon Salad, Spicy Carrot Salad and Grilled Green Pepper & Tomato Salad) for an authentic set of appetisers. Recipe posted for Zaar World Tour 2005. -- posted by Mrs B

Lemony Carrot Dip

Tue, 04 Oct 2005 12:20:16 -0400

Only three main ingredients! Recipes really can't get much simpler! And there are times when such recipes come in handy! I haven't made this one yet. I found it in the October 2005 issue of the Australian magazine 'Delicious' and I have adapted it for posting for the 2005 Zaar World Tour, as both an Australian (and in view of its combining of lemon juice and cumin) and as a Middle Eastern recipe. My recommendation would be to make this recipe when sweet baby carrots are available. Depending on the size and juiciness of your carrots, you may need to use slightly more or slightly less lemon juice: use your culinary discretion! If the carrots are really juicy, mop up some of the juiciness with paper towels so that you can still add a generous amount of lemon juice. Again, use your culinary discretion! Preparation and cooking times will vary, depending on the choices you make with ingredients and the way you choose to cook the carrots. My estimated preparation and cooking times are based on the option of using baby carrots and boiling them in salt water: the fastest of the alternatives. Personally, if time permits, I'd recommend baking the carrots, brushed with a little olive oil, in the oven. -- posted by bluemoon downunder

Bow-Tie Salad With Scallops, Black Olives, Oranges, and Mint

Mon, 10 Oct 2005 18:47:53 -0400

Here's a unique and refreshing pasta salad from Food and Wine with flavors reminiscent of Morocco and Southern Italy, where oranges and black olives are often paired. Wine: A white or rosé wine from Provence or the Languedoc-Roussillon region of France makes sense with this; either will pair well with the mint and the salty olive tastes of the dish. -- posted by NcMysteryShopper

Limoonada

Fri, 14 Oct 2005 14:47:56 -0400

Middle Eastern Lemonade is something I've often drunk - and loved - in Middle Eastern restaurants, but this is the first recipe for it I've come across. The lemonade I've been served in Middle Eastern restaurants - and this recipe - are NOT at all sweet, which is actually exactly how I like it (!) so I've left the recipe as I found it in Christine Osborne's 'Middle Eastern Food and Drink', but where the recipe lists among the ingredients "sugar syrup to taste", I'm adding the alternative "or sugar to taste"! I'm posting this for the 2005 Zaar World Tour. For orange blossom water, look in Indian, Greek or Lebanese grocery stores. I haven't made this recipe yet, but I'd be inclined to make it with a mix of limes and lemons. I'm posting it for the 2005 Zaar World Tour. -- posted by bluemoon downunder

Sharbat (Orange Ice)

Fri, 14 Oct 2005 14:49:23 -0400

A wonderfully refreshing drink popular throughout the Middle East. This particular version of it is from Iran, and is from the Bay Books' publication: 'The Best of Lebanese and Middle Eastern Cooking'. It is impossible to provide "accurate" freezing times for this recipe, as it's really up to you - and also of course to the efficiency of your fridge - just how many times you repeat step 4. When I've made this, I've repeated this step three times, so that's what I've calculated into the "cooking time". For this recipe "cooking time" = freezing time. This is, therefore, obviously a prepare-ahead drink/dessert, and one which is ideally made when you are in the kitchen preparing other dishes. I'm posting it for the 2005 Zaar World Tour. Orange-blossom water can be purchased from Middle Eastern grocery stores. I'd recommend making this Sharbat with fresh oranges and lemons, and with natural spring water or filtered water. And to use more or less sugar, to satisfy your taste preferences. -- posted by bluemoon downunder

Bourtaka Muhallabieh (Orange Custard With Caramel)

Fri, 14 Oct 2005 16:18:25 -0400

A Lebanese Orange Custard with Caramel, which I'm posting for the 2005 Zaar World Tour, adapted from a recipe in from the Bay Books' publication: 'The Best of Lebanese and Middle Eastern Cooking'. This dessert can be eaten warm or chilled. -- posted by bluemoon downunder

Spiced Eggplant (Aubergine) Salad

Tue, 18 Oct 2005 13:54:06 -0400

A Middle-Eastern-influenced Greek salad which is great served with warm pita bread or crusty rolls as a starter or as one of several mezze dishes, or to accompany grilled meats or pilaf. I have adapted this recipe from one I found in 'The Taste of Greece' and I am posting it for the 2005 Zaar World Tour. When I've made this, I just haven't noted how long it takes to grill the eggplant, so the 10 minutes below is a guesstimate. I have not included the chilling time required in the calculations for preparation and cooking times. This is very much a prepare-ahead salad. -- posted by bluemoon downunder

Orange and Couscous Salad

Thu, 27 Apr 2006 13:51:15 -0400

Fresh-tasting, delicious vegetarian salad! Recipe adapted from Complete Vegetarian Cookbook. I usually use a bit less couscous than called for and throw in a whole can of chickpeas. -- posted by stormylee

Moroccan Orange Salad According to Elle

Mon, 08 May 2006 19:48:54 -0400

Years ago I found this recipe in a Dutch ELLE. Since then I have been making this salad when we have guests. The feedback is always the same. At first everyone goes "Oh my, this is really spicy!!" But even people who normally are not into spicy food, go for seconds! I hope this recipe will be such a success for you, as it has been for me. Kind regards, Martina -- posted by Martina 406

Moroccan Citrus Fruit Salad

Thu, 15 Jun 2006 22:38:54 -0400

Summer is the perfect time for this healthy dessert salad! Choose ripe and heavy fruit for the best results. Salad needs to marinate for at least two hours for best results, so plan accordingly. -- posted by NcMysteryShopper

Perfumed Oranges

Sat, 17 Jun 2006 07:47:54 -0400

Posted for ZWT II - Africa/Middle East as taken from Bon Appetit's "Tastes of the World" Orange blossom water provides the "perfume" in this simple dessert. Sometimes called orange flower water, this extract is available at most liquor stores and in the liquor section of some supermarkets. -- posted by Chabear01

Oranges in Orange Flower Water

Sat, 17 Jun 2006 14:45:21 -0400

Posted for the Zaar World Tour 2006-Morocco. From the "International Vegetarian" cookbook. I have not tried this recipe yet, but it sounds like a nice, light dessert. This dish can be served as either a dessert or a first-course salad. Orange flower water can be purchased at gourmet grocery stores or liquor stores. Note: prep time includes refrigeration time. -- posted by Bayhill

Orange Salad With Black Olives

Mon, 03 Jul 2006 20:21:09 -0400

A lovely Moroccon salad that makes a great starter, side dish or a light summer meal together with fresh bread. You can either fillet the oranges or slice them. To fillet an orange start by slicing a 1/2-inch thick piece off the top and bottom of the orange. With the fruit resting flat against the work surface, use a sharp knife to slice off the rind, including all of the bitter white pith. Slip the blade between a membrane and one section of fruit and slice to the center, separating one side of the section. Turn the blade of the knife so that it is facing out and is lined up along the membrane to free the section completely. Continue until all of the sections are removed. -- posted by tigerduck

Orange-Cucumber Relish With Chile Peppers and Mint

Tue, 04 Jul 2006 10:37:50 -0400

From Salsas, Sambals Chutneys and Chowchows. This is good with fish, particularly rich fish like tuna, mackerel or bluefish -- posted by Recipe Junkie

Honey Cinnamon Oranges

Mon, 18 Sep 2006 23:45:47 -0400

I just saw this on Boy Meets Grill with Bobby Flay and it is so good and easy I had to post! A great ending to a Moroccan meal! This is also a Caribbean and Southern recipe. -- posted by Sharon123

Hummus With Chipotles & a Hint of Orange

Sat, 14 Oct 2006 17:45:00 -0400

I kicked up my Recipe #51535 Rich, Smooth, & Healthy hummus by adding chipotle in adobo sauce and refreshing orange juice and zest! Serve with toasted pitas. Use as a spread in wraps. Spread on toasted rye topped with ripe tomatoes. Also add diced roasted red peppers if you like. -- posted by ~Rita~

Quick Preserved Lemons

Sat, 03 Feb 2007 16:56:52 -0500

From Cooking Light -- posted by Vino Girl

Preserved Fresh Lemons

Tue, 06 Feb 2007 21:58:02 -0500

I always have at least one jar of preserved lemons made & ready to use; I use them extensively, especially in Tagines and Maghreb, (North African) cuisine. They are also wonderful when diced very finely and added to a whole chicken, or lamb for roasting. Just a small amount can enhance all types of daube, stew, casserole or crock-pot cooking. These are very easy to make & add a splash of colour to your pantry. DO try use unwaxed and untreated lemons wherever possible. -- posted by French Tart

Tfah - a Moroccan Apple Dessert

Wed, 04 Apr 2007 07:44:47 -0400

As a low-fat chef I am always looking for desserts which are interesting and flavorful without lots of butter. :) Here tart apples are candied in a syrup scented with cinnamon and orange blossom water, two flavors typical of North African cuisine. I have not tried this one but it looks scrumptious. (T'fah is the Arabic word for apple.) -- posted by justcallmetoni

Moroccan Cinnamon Cookies (Mantecados)

Wed, 06 Jun 2007 12:37:30 -0400

The number of cookies may vary due to their size. Submitted for ZWT3. -- posted by Caroline Cooks

Shish Kabob (Kebab) Marinade

Sun, 24 Jun 2007 22:45:36 -0400

Haven't tried it yet, from Mastering the Art of Barbecue Cooking by Hannah H. Thomas, 1974. This is different from the other marinades posted-this has "dry table wine" (not sure what kind) and ground coriander... -- posted by Oolala

Preserved Lemon Chicken Tagine for the Tagine!

Mon, 10 Sep 2007 21:45:36 -0400

This tagine dish is to be cooked in a traditional tagine. Cooking times may vary slightly depending on size of tagine used and where it is being used. The preserved lemon adds a subtle flavour to the tagine but is not the predominent flavour... -- posted by Um Safia

Orange Pomegranate Basmati Salad

Fri, 19 Oct 2007 01:17:46 -0400

Colorful and refreshing, this salad is a nice change of pace. -- posted by RSHDiva

Moroccan Fruit Salad

Tue, 30 Oct 2007 00:37:35 -0400

This is one of my favorite dishes while I am in Morocco. It is made often because fresh fruit is so cheap there. -- posted by SillyGrrl

Olive, Preserved Lemon, and Goat Cheese Salad

Thu, 03 Jan 2008 14:54:35 -0500

I found this recipe on the web somewhere, saved it, and have since forgotten where I found it. No matter -- it is divine! Serve with my Recipe#232706 if you like, or just dig in with a spoon or your fingers. Cooking time = letting the mixture sit for a while, just for the flavors to blend. Mmmmm. -- posted by Susiecat too

Moroccan Spiced Preserved Lemons

Wed, 02 Apr 2008 01:40:32 -0400

Preserved lemons add an unique flavor to many Moroccan & North African dishes. They are easy to make & they store for a long period of time. -- posted by Nasseh

My Love is Like a Red, Red Rose: Rose Petal Jam - Conserve

Thu, 01 May 2008 16:48:49 -0400

A wonderful old English Medieval recipe for rose petal jam or rather rose petal conserve, as this is a soft set jam. Serve this elegant and fragrant jam with scones, pancakes or use it to sandwich sponge cakes together........smells heavenly and tastes magical. Make sure that the rose petals you use are not exposed to traffic pollution or have been sprayed with fertiliser. The title is taken from my namesake, the Scottish poet Robert Burns and his poem: O, my luve's like a red, red rose, That's newly sprung in June, O, my luve's like the melodie, That's sweetly play'd in tune. Rose petal jam is also found in the Middle East and Turkey, along with high quality rose water; I sometimes add a few drops of rosewater for an extra floral kick! I have stated red rose petals as they give the best colour - but any highly scented roses would be fine to use in this recipe. -- posted by French Tart

Chicken Tajine With Preserved Lemon and Olives

Tue, 06 May 2008 00:59:52 -0400

Chicken Tajine with preserved lemon is known to be Moroccos second most popular dish after couscous and considered to be the national dish. Tajine is a pot which is made from heavy clay that has been glazed. The shape of the pot is designed to promote the return of all condensate to the bottom. The base of the pot is flat and circular with low sides, and the lid is a shape of a large dome. This recipe was shown on SBS's Food Safari by chef's Hassan M'Souli. I served it with Recipe #221217. Preparation time does not included overnight marinating time. -- posted by Chef floWer

Moroccan Preserved Lemons

Thu, 12 Jun 2008 03:03:37 -0400

A North African accent for a variety of dishes, from tagines and couscous to a garnish on a wood fire oven pizza. Thin-skinned Meyer lemons recommended, though Eureka works well, too. Kosher salt makes a good choice as it dissolves easier. Your jar of preserved lemons may or may not be kept refrigerated. -- posted by 5thCourse

Preserved Lemons

Sun, 07 Sep 2008 23:57:26 -0400

From the October 08 issue of Vegetarian Times. I have posted this to go with my recipe Tofu with Olives and Preserved Lemons, but of course use it however you want. If you do try it, please say what you used it in or how you ate it. This recipe is untried by me so far, but I'll update when I have made it. -- posted by VegSocialWorker

Moroccan Lemon Chicken With Olives

Thu, 11 Sep 2008 20:23:12 -0400

This North African recipe was taken from the internet & tweaked slightly. -- posted by Sydney Mike

Preserved Lemons (Citrons Confits)

Wed, 24 Sep 2008 01:49:57 -0400

Lemons are delicious, healthy, rich in vitamin C and their use in the kitchen is not only culinary. When I saw an algerian recipe for chicken and "citrons confits", I knew I had to find a traditional recipe to be true to the recipe. I forgot where I found the original recipe but here is the way I do my preserved lemons. I keep them for about a year or so and they still are delicious. They are kept in olive oil, which adds to my need for tasty oils in my salads, soups, pastas or casseroles, after the lemons are gone. So here it is!! -- posted by Louise in Montréal

Preserved Lemons

Wed, 29 Oct 2008 14:45:01 -0400

Preserved lemons are a popular ingredient for Middle Eastern recipes. I seen this recipe on SBS's Food Safari's, it appeared in the Moroccan episode and the chef's name is Malika Ennaim. This recipe is perfect when lemons are in season, try picking unblemished fruit for best results. You could use as many lemons as you wish however the equation will always be two teaspoons per cut lemon (as per Step 1), Step 2 will always be the same (one juice of lemon, four teaspoons of sea salt and warm water to cover lemons). Lemons will be ready in 40 days -- posted by Chef floWer

Preserved Lemons

Fri, 31 Oct 2008 18:37:00 -0400

Preserved lemons, sold loose in the markets of Northern Africa and are an important ingredient of Moroccan cooking--used in a variety of tagines, stews and other dishes. Because of their one-of-a-kind texture and flavor, fresh lemon or lime juice don't make reliable substitutions. Regular lemons from the grocery work just fine and Meyer lemons add a special fruitiness to the finished pickle, so use them if you happen to find them. For the best success, make sure the lemons are completely covered with the salted lemon juice, and to prevent spoilage, only use a clean spoon or fork to remove them from the jar. Don't let the amount of salt throw you too much, the pickles are rinsed off well before being used. The pickling liquid also makes an interesting addition to dressings, sauces, or Bloody Marys. Also check out my recipe for Preserved Lemon Cheesecake. -- posted by Hungry Hogareno

Black Olive and Preserved Lemon Relish

Sun, 11 Jan 2009 22:44:46 -0500

A relish full of gutsy flavours from Diana Henry, perfect with simple grilled chicken or fish. Cooking time is for marinating. -- posted by English_Rose

Salatat Botukan Wa Zaytoon (Olive and Orange Salad)

Tue, 20 Jan 2009 17:54:35 -0500

This recipe is from a cafe overlooking the central square - Djemaa el Fna, the heart of traditional Marrakech, Morocco. -- posted by Celticevergreen

Sumac-Spiced Potato Wedges

Mon, 02 Mar 2009 14:10:01 -0500

A recipe I have adapted quite substantially to suit my taste preferences from one I found in the Australian Women's Weekly's 'cafe food'. The original recipe had chilli powder - which I never include, having zero tolerance of anything hot and spicy - but I've included it below as an optional ingredient as I'm aware that many people just love it. I've also added cumin, garlic, lemon zest and the option of adding salt and freshly ground black pepper. Don't include lemon zest if you don't like lemons or any of the optional ingredients if you don't like them! The original recipe suggested serving these wedges with tomato relish. When I've made them, we've enjoyed them with either deli tzatziki, KITTENCAL's Recipe #157176 or Ravenseyes Recipe #306901. The original recipe specified cooking these wedges in a very hot oven for 40 minutes; I've found that these wedges were done in a hot (NOT a very hot) oven after 40 minutes. Cooking times will vary, of course, depending on the size you cut your wedges. -- posted by bluemoon downunder

Cumin & Tahini Yogurt Dip

Mon, 02 Mar 2009 17:52:23 -0500

Try serving thisalongside your favourite tagine or spicy vegetable soups with pita to dip. -- posted by English_Rose

Eggplant Onion Dip

Fri, 10 Apr 2009 14:04:59 -0400

Adapted from a recipe in Jean Paré's 'Company's Coming: dip, dunk & dab, party dips and spreads'. This recipe has been descibed as "an update of baba ghanouj... sweetened with caramelised onions (and served) with pita bread chips or vegetables". I learnt also from this book that 'baba ghanouj' means 'indulged father' in Arabic! Rather patriarchal for 2009! Perhaps that's why Jean Paré has re-named this 'eggplant onion dip' - bland and politically correct! I decided to stay with this name but if anyone knows the Arabic for 'eggplant onion dip', I'll happily rename it. The cooking time includes one hour chilling time. -- posted by bluemoon downunder

Moroccan Spice Paste

Sun, 14 Jun 2009 19:53:14 -0400

This creates a wonderful paste that can be used in a variety of ways- roasting meat, vegetables, grilling sausages, with rice or couscous. The flavours blend to make a vibrant, warm dish. -- posted by Shuzbud

Orange Juice Drink (Litcheen Awasahr)

Fri, 26 Jun 2009 03:44:38 -0400

From: "Classic Vegetarian Cooking from the Middle East & North Africa"- Morroco. This is a great refreshing drink. The cinnamon doesn't incorporate well but it's still good. -- posted by Engrossed

Moroccan-Style Marinade

Fri, 17 Jul 2009 12:21:21 -0400

A super Foods Idea Recipe. This one is a great marinade for chicken! -- posted by Stardustannie

Moroccan Orange and Olive Salad

Tue, 28 Jul 2009 15:50:52 -0400

This seems like it would be a brilliant summer salad - bright pungent, sweet & salty but not heavy. Plan to serve with a simply roasted pink snapper (catch of the day in the fridge) & lightly toasted fresh pitas - summer dining at its best. Received in email from gourmet-recipes-from-around the world, thanks crazee_samoan! -- posted by Buster's friend

Preserved Lemons

Sun, 11 Oct 2009 03:03:51 -0400

from The Cast Iron Skillet Cookbook -- posted by Para_chan

Cornish Game Hens With Preserved Lemons and Olives

Sun, 11 Oct 2009 03:04:20 -0400

from The Cast Iron Skillet Cookbook -- posted by Para_chan