Recipezaar: Moroccan,Historical/Traditional recipes

Sheer Korma

Tue, 11 Dec 2001 12:55:35 -0500

This special Muslim dish is traditionally served on Eid day (both Eid Al-Fitr and Eid Al-Adha) to the household after they come back from Eid prayers. It is then served throughout the day to all well wishers and guests who come to celebrate Eid with you. It is served by Muslims from a variety of ethnic backgrounds, Arab, Asian, America, European, Southeast Asian, Oriental, etc.. s -- posted by Fatima Ahmed

Preserved Lemons

Wed, 02 Jan 2002 14:32:29 -0500

This is an adaptation of Paula Wolfert's quick method, made even faster by blanching the lemons first. We love it in all kinds of salads and as a low-fat alternative to olives. -- posted by Mirj

Preserved Lemons

Thu, 14 Feb 2002 16:18:31 -0500

I found this on the internet per recipe request. It looks so interesting I'm going to make these soon. Let me know if you do first. -- posted by DiB's

Zesty Chicken Soup with Tomatoes and Rice

Thu, 18 Apr 2002 10:18:35 -0400

This is a zesty North African soup. The chicken can be served in the soup or reserved for other uses. If you'd like a leaner soup, omit the oil. Instead of sauteing the onion and chicken, simply add them to the water and continue cooking the soup as below. -- posted by Mirj

Sfinj -- Moroccan Doughnuts

Mon, 13 May 2002 18:16:32 -0400

My daughter Tehila has a wonderful friend, Adva, who is of Moroccan descent. Her mother makes these treats for the family on holidays, and shares them with our family. The last time we made these together, and had lots of fun doing it. Prep time includes time for the dough to rise. -- posted by Mirj

Spicy Couscous

Wed, 03 Jul 2002 20:08:32 -0400

A spicy side dish, or main course. Very good! -- posted by Miss Annie

Bing Crosby's Lamb Kabobs

Sun, 07 Jul 2002 19:16:57 -0400

You can cook these while you are on The Road To Morocco -- posted by Mille®

Moroccan Chicken with Olives

Fri, 09 Aug 2002 00:10:17 -0400

This is a tasty chicken dish. If you have time, make your own preserved lemons or buy in a specialty store. They are really good in this dish. If not, use a fresh, sliced lemon. Serve with rice or couscous. -- posted by Miss Annie

Preserved Lemons

Fri, 09 Aug 2002 00:28:53 -0400

These are a traditional Moroccan seasoning which can be use to add flavor to may dishes, including soups and stews. Recipe from: The Casablanca Cookbook by Sarah Key, Jennifer Newman Brazil, Vicky Wells -- posted by Miss Annie

Matbucha -- Moroccan Grilled Red Peppers & Tomato Salsa

Thu, 15 Aug 2002 18:45:05 -0400

This is in response to a recipe request. I can get matbucha from my local supermarket any day, but now that I have a recipe it should be simple to make it myself, and alter it to my tastes. -- posted by Mirj

Moroccan Chicken with Preserved Lemons

Fri, 20 Sep 2002 23:18:09 -0400

Submitted in response to a recipe request by Friedel. -- posted by Mirj

Moroccan Chicken and Date Tagine

Fri, 25 Oct 2002 22:13:33 -0400

A taste of African cuisine... -- posted by Sackville

Meatless Harira (A Moroccan soup)

Sun, 27 Oct 2002 22:00:25 -0500

This recipe is adapted from the one found in Paula Wolfert's "Couscous and Other Good Foods From Morocco". It should be stated that traditionally, the soup is made with meat, usually lamb. However, my husband (who is Moroccan) doesn't like it with meat, and so I came up with a meatless version; the broth cube adds some "meaty" flavor. Also, garam masala is Indian, not Moroccan; however, it is close to the Moroccan spice "ras el hanout" and adds a good flavor to the soup. This soup is traditionally prepared during Ramadan, the Muslim month of fasting; however, it is good at any time, especially when cold weather arrives. -- posted by Nicole Isabella

Moroccan Crunch Chex Mix

Sun, 22 Dec 2002 20:09:19 -0500

Here's a nice change from the regular Chex Mix - you can make it savory or sweet by including the honey or not. :) Enjoy! -- posted by Julesong

Moroccan Carrot Salad

Mon, 06 Jan 2003 20:14:41 -0500

Easy and different with a great taste. -- posted by Caryn Gale

Chicken Tagine

Wed, 29 Jan 2003 20:08:28 -0500

An amazing Moroccan cook named Naima taught me to make this dish. If you ever have the chance to buy a tagine (a clay cooking pot) it is worth it just to make this dish. Serve the finished meal boiling hot and eat it the traditional way -- straight from the clay tagine. By the way, I have adjusted this recipe to use chicken breasts (which are more common in the West) but in Morocco you would more likely get a cut such as a thigh. Any piece of chicken will work just fine. -- posted by Sackville

Lamb and Prune Tagine

Wed, 29 Jan 2003 20:09:03 -0500

I just love this kind of stew -- the lamb and prunes make a wonderful combination (you could use apricots instead of the prunes if you prefer) and the slow cooking means the meat comes out tender everytime. -- posted by Sackville

Moroccan Chicken Tagine With Honey and Apricots

Wed, 05 Feb 2003 20:01:14 -0500

This is another one of those amazing recipes that I get from my upstairs neighbor. I have to actually watch her cook so I can get approximate measurements. In my next life, I want to be Moroccan! -- posted by Mirj

Moroccan Mint Tea

Thu, 06 Mar 2003 20:09:13 -0500

Mint tea isn't just a drink in Morocco. It is a sign of hospitality and friendship and tradition. Because this drink is so popular, it is served all day long, after every meal and with every conversation. Moroccans take great pride in their tea and will often ask a visitor who among their group of friends makes the best cup of mint tea. -- posted by Sackville

Hajar's Own Harira -- the National Soup of Morocco

Mon, 03 Oct 2005 16:23:35 -0400

There are as many recipes for harira as there are people who eat it though there are essentials. The beans and lentils, cilantro (fresh leaf), tomato and pasta of some sort. This is my own recipe based on ingredients and flavors which I enjoyed from other hariras. Harira is eaten all year, not only at Ramadan though it would not be Ramadan without it! This soup along with others is used traditionally for breakfast at sunset. This would be a first course served with accompaniments and bread before moving on to heavier foods. Many break fast with milk and dates; a very old tradition and I doubt that they knew way back when that the combination of natural sugar and the milk protein were a near perfect combination. Some find this a bit too rough for the first thing in the stomach. While harira is the national soup of Morocco, history tells that this is not a Moroccan invention but an invention of the Maghreb of which Morocco is a part. This recipe may look truly daunting though it really isn't. In our house the first course on the table is always either harira, chorba, or one of my stews; usually chicken, dates, pistachios and fruit. Then after that settles we move on to a normal main course without the use of garlic as it is forbidden during Ramadan. Before bed we will usually have a pot of tea and a rice pudding, dessert couscous or just the tea. Shebakia, the very honey sweet special Ramadan sesame cookies are always here though we prefer to have them with coffee and not necessarily daily. -- posted by Miss Elizabeth

Moroccan-Spiced Chicken Paillards

Thu, 16 Feb 2006 14:27:09 -0500

Slightly sweet, tangy, and spicy all at once, the easy sauce doubles the flavor of quick-cooking thin-sliced chicken breasts. Gourmet, Quick Kitchen, February 2006. -- posted by Nana Lee

Traditional North African Couscous (The Real Way!)

Tue, 05 Jun 2007 21:38:00 -0400

This is a recipe for a fantastic traditional couscous dish from Algeria which can also be found in Morocco and Tunisia. Please note: the couscous is to be steamed and not soaked...we call this Ta'am bil marga hamra. -- posted by Um Safia

L'ham Lahlou - Algerian / North African Sweet Lamb Dish.

Wed, 06 Jun 2007 14:56:57 -0400

This dish is traditionally cooked in Algeria for eating during Ramadan and on special ocassions. It is hardly ever eaten as a main course, but as a small dish after the main. This recipe freezes well. In my family, it's only my husband that eats it so I freeze individual portions for him. I tend to play around with the recipe and change the fruit around and add a little extra liquid. This is just one of hundreds of variations of this recipe, I will post a few alternatives later. -- posted by Um Safia

Fruity Beef Tagine for the Tagine!

Tue, 11 Sep 2007 21:28:22 -0400

This is a typical Moroccan tagine recipe to be cooked in a traditional tagine. Cooking times may vary slightly depending on the size of the tagine used and where you use the Tagine - on the stove top, open fire, grill etc. Serve this tagine with fresh baked bread or cous cous. -- posted by Um Safia

Queen Mab's Midsummer Night's Dream Rose Petal Cake

Thu, 06 Mar 2008 11:39:29 -0500

Many of you who know me very well on Zaar, will also know of my love of and extensive research into historical traditions, cooking, food and recipes; this is a cake recipe that I have been refining for some time now, and at last, I have tweaked it sufficiently for modern day tastes! Heavenly light sponge cake, which is infused with rose water and studded with fragrant rose petals - Medieval cooking at its very best. Many people think of this type of cake as Middle Eastern, well in fact we have been flirting with saffron, flowers, herbs and nuts for centuries in Britain and Europe - our food has become LESS exotic as the years progressed. There has been a recent revival of using flowers in cooking; I prepare and cook with flowers regularly in the Auberge, and the dishes I prepare with flowers are always popular. You must remember to make sure that any flowers you use are insecticide and traffic pollution free! So, take a journey back into time - to Shakespeare's time and enjoy this delightful and romantic light sponge cake with your afternoon cuppa! This cake is also wonderful for an elegant and special dinner party dessert - serve it with a glass of Sherry, Port or Madeira for a true Shakespearean dessert cake. I have a recipe for Crystallised Rose Petals on Zaar for the decoration; you can also use dried rose buds or fresh rose petals. The name a light and delightful cake made with wild rose petals should have a romantic name, plus this is one of my favourite plays by Shakespeare! Recipe #248004 -- posted by French Tart

Chicken and Olive Tajine

Tue, 07 Oct 2008 22:10:00 -0400

This is a favorite in our house. I make it almost every week. -- posted by Moroccan Mama

Algerian Chicken & Preserved Lemon Bourek

Tue, 18 Aug 2009 03:23:38 -0400

The fillings for bourek really are endless, I love the traditional ground lamb & parsley, the prawn & bechemel, potato & cheese........the list goes on. Here I combined ground chicken with fresh coriander & a little preserved lemon for a delicious fried snack. You can freeze these bourek easily & when you come to cook them, allow to 1/2 thaw before deep frying. You can also shallow fry them in a frying pan about 1" deep in sunflower or vegetable oil. Bourek are wonderful whenever, but really they are a Ramadan essential in any Algerian household. (If you are new to making bourek & rolls, here is a step by step -in photos- demo for you: http://radiancerecipes.com/chinese-springrolls/) -- posted by Um Safia

Meatballs With Chick Peas & Preserved Lemon -- Morocco

Mon, 24 Aug 2009 02:18:14 -0400

This recipe is one of my family's all time favourite meals. We used to make this with ground lamb or beef but decided that it was healthier (& just as tasty) to use chicken instead. You need plenty of fresh crusty bread to mop the delicious sauce up with. Sometimes I double up on the meatball ingredients & freeze half of the prepared meatballs to make it easier next time I cook this dish! -- posted by Um Safia