moroccan recipes discover delicious moroccan cooking with easy moroccan recipes 2nd edition

Moroccan Recipes

Discover Delicious Moroccan Cooking with Easy Moroccan Recipes

ByBookSumo Press

All rights reserved

Published byhttp://www.booksumo.com

ENJOY THE RECIPES?KEEP ON COOKING

WITH 6 MORE FREE COOKBOOKS!

http://booksumo.com/magnet

https://www.instagram.com/booksumopress/

https://www.facebook.com/booksumo/

Visit our website and simply enter your email address to join the club and receive your 6 cookbooks.




LEGAL NOTESAll Rights Reserved. No Part Of This Book May Be Reproduced Or

Transmitted In Any Form Or By Any Means. Photocopying, Posting Online,

And / Or Digital Copying Is Strictly Prohibited Unless Written Permission

Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s

Text Is Permitted For Use In Reviews Written For The Public.

Table of ContentsHot Harissa Potato Salad 7

Green Olives and Chicken Stew 10Traditional Moroccan Chicken Roast 11

Halibut Tomato Stew 12Herbed Grilled Chicken 14

Alfalfa Beef Burgers 15Crab Burgers with Orange Dressing 16

Zesty Carrot Salad 20Sultana Chicken Stew 21

Sweet Potato and Veggies Curry 22Apricots and Red Lentils Stew 23

Famous Crunchy Moroccan Bastya 24Paprika Grilled Chops 26

Sweet and Salty Steak Sauté 27Chickpea Chicken Tagine 30

Zesty Carrots Salad 32Creamy Spaghetti 33

Lemon Rice 34Honey Chicken Stew 35

Nutty Dates Stew 36Navel Almonds Salad 37

Grilled Sherry Steak 40Golden Fish Fillets with Cilantro Dressing 41

Nutty Couscous with Chicken Stew 42Blushing Potato Salad 43

Braised White Wine Fillets 44Traditional Month of Fasting Soup 45

Marinated Fried Liver 46Hot Chorizo Stew 47Fruity Beans Stew 50

Ginger and Honey Chops Stew 51Meaty Bulgur Loaf 52

Nutty Herbed Couscous 53Herbed Potato and Bell pepper Bake 54

Marinated Grilled Shrimp 55Moroccan Burgers 56

Warm Basmati Avocado Salad 57Broccoli Pearls Stew 60

Golden Eggplant Slices 61Hot and Nutt Potato Roast 62

Harissa Salmon Fillets with Fruit Salsa 63Traditional Ricy Burger Bites 64

Traditional Moroccan Saucy Meatballs 65Chili Chicken and Sultana Stir Fry 66

Red Wine Nutmeg Brisket 67Nutty Lamb Pie 70

Fruit and Veggies Clash Briwat 72Fried Rock Fillets with Clams Stew 74

Saucy Raisins and Eggplant Stew 75Roasted Chickpea Capers Salad 76

Homemade Harissa 77Homemade Harissa 80

Ras el Hanout 81Za'atar 82

7

Directions1. Before you do anything preheat the oven to 375 F.2. Discard the skin of the potatoes and cut into large pieces. 3. Mix the harissa, olive oil, salt, and sesame seeds. Add the potato and toss it to coat. 4. Spread the potato mix on a greased baking sheet. Cook them in the oven for 24 min. flip

the potato chunks and cook them for another 24 min.5. Toss the roasted potato with the sea salt then serve it warm.6. Enjoy.

Harissa Potato SaladPrep Time: 10 mins

Total Time: 55 mins

Ingredients1 lb baking potato1 1/2 tsp harissa, see appendix1 tbsp olive oil1/2 tsp coarse sea salt1 -2 tbsp sesame seeds

HotServings per Recipe: 2Calories 283.2Fat 9.2g Cholesterol 0.0mg Sodium 591.0mg Carbohydrates 46.8g Protein 5.0g

1/2-1 tsp fresh lemon juice1/2 tsp flaked sea salt

Hot Harissa Potato Salad

10

Directions1. Get a small mixing bowl: stir in it the parsley, mint and coriander.2. Get a small mixing bowl: Mix in it the lemon juice and peel, lemon juice, garlic, onion and

two tbsp of the herbs mix, cumin, paprika and oil. 3. Get a large mixing bowl: place in it the chicken. Add the herbs mix and toss them to coat.

Place it aside for 35 min.4. Place a large pan over medium heat. Heat the butter in it. Drain the chicken from the

marinade then cook it on both sides until it becomes golden brown. 5. Stir half of the marinade then put on the lid and let it cook for 45 min over low heat.6. Slice the rest of the lemon into slices then add them to the pan with broth and half of the

green olives as well the remaining marinade. Let them cook for 4 min. 7. Stir the tahini into the remaining herbs mix. Serve your chicken stew warm and garnish it

with the spicy herbs.8. Enjoy.

GREEN OLIVESand Chicken Stew Prep Time: 10 mins

Total Time: 55 mins

Ingredients2 lemons4 garlic cloves, crushed1 small onion, finely chopped150 ml olive oil, plus1 tbsp olive oil, for frying1 tbsp parsley, chopped, plus sprigs to garnish1 tbsp mint, chopped1 tbsp coriander, chopped

Servings per Recipe: 4Calories 966.7Fat 83.3g Cholesterol 146.6mg Sodium 174.4mg Carbohydrates 22.2g Protein 40.4g

1/2 tsp turmeric1/2 tsp paprika, plusExtra paprika, to garnish1/2 tsp ground cumin4 chicken legs15 g unsalted butter12 stuffed green olives200 g tahini

Green Olives and Chicken Stew

11

Directions1. Before you do anything preheat the grill.2. Slice the head of garlic in half then rub the whole chicken with 1 half. Slice the lemon in

half and repeat the process.3. Get a small mixing bowl: mix in it the spices then massage them into the chicken. Place

the other half of garlic and lemon in the chicken cavity.4. Coat the chicken with some oil then grill it for 1 h 35 min until it becomes golden brown.

Serve it warm.5. Enjoy.

Moroccan Chicken Roast

Prep Time: 10 mins

Total Time: 2 hrs 10 mins

Ingredients1 (3 1/2-4 lb) chicken1 head garlic, cut in half1 lemon cut in half1 tbsp olive oilFOR THE RUB2 tsp sea salt2 tsp sweet paprika1 tsp ground coriander1 tsp ground cumin

TraditionalServings per Recipe: 2Calories 1172.1Fat 80.5g Cholesterol 362.2mg Sodium 2673.9mg Carbohydrates 19.1g Protein 93.2g

1 tsp ground ginger1 tsp fresh ground black pepper

Traditional Moroccan Chicken Roast

12

Directions1. Place a small pan over medium heat. Grease it with a cooking spray.2. Place in it the lemon, 1 tbsp water, 1/2 tsp oil, and sugar. Let it cook for 4 min. place it

aside.3. Pour the rest of the oil in a microwave safe bowl. Microwave it for 12 sec. stir in it the

saffron and place it aside to sit for 11 min.4. Get a large mixing bowl: stir in it the saffron mix with cooked lemon and sugar mix,

chopped parsley, cilantro, salt, paprika, cumin, black pepper, olives, and garlic cloves. 5. Spoon the mix into a large zip lock bag. Place in it the halibut fillets then seal it and shake

it to coat them. Place it in the fridge for 32 min.6. Before you do anything preheat the oven to 400 F.7. Place a large ovenproof skillet over medium heat. Heat in it 1 tbsp of olive oil. Add the

onion and cook it for 3 min.

HALIBUTTomato Stew Prep Time: 20 mins

Total Time: 1 hr 5 mins

IngredientsCooking spray2 tbsp finely chopped whole lemons1 tbsp water1 tbsp olive oil, divided1 tsp sugar1/8 tsp saffron thread, crushed4 tbsp flat leaf parsley, chopped (fresh)4 tbsp cilantro, chopped (fresh)3/4 tsp salt3/4 tsp sweet paprika1/2 tsp cumin1/4 tsp black pepper


12 pitted green olives, thinly sliced3 garlic cloves, minced1 1/2 lbs halibut (or other firm white fish)2 C. thinly sliced onions1 tbsp extra virgin olive oil4 C. tomatoes, coarsely seeded and choppedCilantro leaf

Halibut Tomato Stew

13

8. Transfer half of the onion to a greased casserole dish. Top it with the half of the tomato. 9. Drain the halibut fillets and place them on top then pour the marinade all over it. 10. Lay the remaining onion on top of them followed by the tomato slices. Place a piece of foil

over the casserole then cook it in the oven for 42 min. serves it warm.11. Enjoy.

14

Directions1. Get a mortar: combine in it the scallions, garlic, cilantro, parsley, salt, paprika, and cumin.

Crush them with a pestle until they become like a paste.2. Add the butter and mix them well. Flatten the small chickens in the shape of a butterfly.3. Massage the herbs mix into the chickens. Place them aside to sit for 60 min. 4. Before you do anything preheat the grill and grease its grates.5. Cook the chickens on the grill for 15 to 20 min on each side until they are done. Serve

them warm.6. Enjoy.

HERBEDGrilled Chicken Prep Time: 15 mins

Total Time: 30 mins

Ingredients3 scallions, white ends only, chopped1 garlic clove, peeled2 tbsp fresh cilantro, chopped2 tbsp fresh parsley, chopped1 tsp salt1 1/2 tsp sweet paprika1 pinch hot paprika


1 1/2 tsp ground cumin1/4 C. butter, soft2 small chickens

Herbed Grilled Chicken

15

Directions1. Get a large mixing bowl: mix in it the lamb, onion, bread crumbs, mint, garlic, cumin,

coriander, 3/4 tsp salt, and the cayenne pepper. 2. Combine the mix with your hands. Shape the mix into 4 burgers and place them aside on

a lined up baking sheet for 17 min.3. Get a small mixing bowl: mix in it the cilantro with tomato and a pinch of salt. 4. Before you do anything else preheat the grill and grease its grates.5. Place the burgers on the grill and cook them for 5 to 7 min on each side. 6. brush the inside of pita bread pockets with some of the yogurt then top them with the

burgers, tomato and cilantro mix, alfalfa and the rest of the yogurt.7. Serve your burgers warm and enjoy.

Beef BurgersPrep Time: 25 mins

Total Time: 37 mins

Ingredients1 1/2 lbs ground lean lamb1 yellow onion, finely chopped3/4 C. fresh breadcrumb (fine)1/4 C. chopped of fresh mint2 garlic cloves, finely chopped1 tsp ground cumin3/4 tsp ground coriander3/4 tsp salt (plus more to taste)1/4 tsp ground cayenne pepper

AlfalfaServings per Recipe: 4Calories 565.9Fat 15.7g Cholesterol 117.1mg Sodium 1088.0mg Carbohydrates 58.6g Protein 48.4g

1 large tomatoes, diced3 tbsp chopped fresh cilantro4 whole wheat pita bread1 C. plain yogurt (whole milk or low fat)1 C. alfalfa sprout

Alfalfa Beef Burgers

16

Directions1. Place a large saucepan over medium heat. Cook in it the orange juice until it starts boiling.

Keeps it cooking until about 2 tbsp of it are left?2. Place it aside to lose heat. Place a small pan over medium heat. Cook in it the cumin seeds

until they are toasted. Ground it in a grinder.3. Get a food processor: combine in it the cooked orange juice with ground cumin, cilantro

and lemon juice. Process them until they become smooth.4. While the processor is on, add the canola oil gradually while blending all the time to make

the dressing. 5. Pour the dressing into a small serving bowl. Season it with a pinch of salt and cayenne

pepper then place it aside.

CRAB BURGERSwith Orange Dressing

Prep Time: 15 mins

Total Time: 35 mins

Ingredients1 tbsp olive oil1/4 C. red bell pepper, finely chopped1/4 C. celery, finely chopped2 scallions, white and tender green, thinly sliced1/2 tsp fresh ginger, minced1/2 tsp ground cumin1/2 tsp turmeric1/8 tsp ground cardamom1/2 C. heavy cream1/2 lb large lump crabmeat, picked over1 C. Japanese-style bread crumbs (panko) or 1 C. breadcrumbs, coarse stale2 tbsp parsley, finely chopped


2 tbsp chives, finely chopped1/2 tsp lemon zest, finely grated1 pinch cayenne pepperSalt1/4 C. canola oilCILANTRO-ORANGE DRESSING1/2 C. fresh orange juice1 tsp cumin seed1/2 C. lightly packed cilantro leaf1 tbsp fresh lemon juice1/4 C. canola oilSaltCayenne pepper

Crab Burgers with Orange Dressing

17

6. Place a large pan over medium heat. Heat the oil in it. Stir in the celery with red pepper and cook them for 3 min over high heat.

7. Stir in the scallions and ginger. Cook them for an extra 3 min. combine in the cumin, turmeric and cardamom then cook them for 2 min.

8. Stir in the cream then cook them until they start boiling. Keeps it boiling for 7 min over medium heat?

9. Pour the mix into a mixing bowl and place it aside to lose heat.10. Stir the crabmeat with 1/4 C. plus 1 tbsp of the bread crumbs, 1 1/2 tbsp each of the

parsley and chives, and the lemon zest, a pinch of cayenne pepper and salt to the cream mix.

11. Divide the mix into 8 patties then place them on a lined up baking sheet. 12. Place a large pan over medium heat. Heat in it 2 tbsp of canola oil. Cook in it the patties in

batches for 3 to 5 min on each side.13. Serve them warm with the orange sauce. 14. Enjoy.

20

Directions1. Before you do anything preheat the oven to 450 F.2. Get a large mixing bowl. Stir in the lemon wedges with oil and carrots. Add the remaining

ingredients and stir them well.3. Spread the carrot mix on a greased baking sheet. Cook it in the oven for 14 min. serve it

warm.4. Enjoy.

ZESTYCarrot Salad Prep Time: 7 mins

Total Time: 22 mins

Ingredients2 tbsp olive oil, extra-virgin12 oz baby carrots, peeled1 lemon, cut into 8 wedges1 tsp cumin, ground1/2 tsp cinnamon, ground1/4 tsp kosher salt


1/4 tsp red pepper, ground1 tbsp cilantro, fresh, chopped

Zesty Carrot Salad

21

Directions1. Season the chicken pieces with some salt and pepper. Dust them with the flour and place

them aside.2. Place a large pan over medium heat. Heat 2 tbsp of oil in it. Cook in it the chicken until it

becomes golden brown on all sides.3. Place a small skillet over medium heat. Heat in it the rest of the oil. Add the onion and

cook it for 12 min over low heat. 4. Stir in the cooked chicken with sultanas, stock and spices. Let them cook for 6 min over

low heat5. Combine in the pine nuts, coriander and lemon juice. Serve it warm.6. Enjoy.

Chicken StewPrep Time: 10 mins

Total Time: 25 mins

Ingredients500 g chicken fillets cut into 2 cm dice3 tbsp flourSalt and pepper1/4 C. olive oil2 onions, sliced2 tsp ground cinnamon1/4 tsp ground cloves2 tsp sumac1/4 C. sultana

SultanaServings per Recipe: 4Calories 445.9Fat 24.5g Cholesterol 74.4mg Sodium 176.6mg Carbohydrates 24.1g Protein 33.7g

250 ml chicken stock50 g pine nuts1/4 C. fresh coriander, chopped1 lemon, juice of

Sultana Chicken Stew

22

Directions1. Place a large saucepan over medium heat. Stir in it 1/4 C. of water with the garlic and

onion.2. Put on the lid and cook them for 14 min over low heat while adding water if needed3. Add the turmeric, cinnamon, curry, cumin, nutmeg, red pepper flakes, salt and pepper. Cook

them for 4 min while stirring. 4. Combine in the sweet potatoes, bell pepper, eggplant and broth. Turn the heat to medium

and cook them until they starts boiling. 5. Lower the heat and put on the lid. Let the stew for 6 min. 6. Stir in the garbanzo beans and tomatoes. Put on the lid and cook the stew for 1 h. serves

it warm.7. Enjoy.

SWEET POTATOand Veggies Curry

Prep Time: 20 mins


Ingredients1 large onion, chopped into 1/2 inch dice3 garlic cloves, minced1 1/2 tsp turmeric1 tsp cinnamon3/4 tsp curry powder3/4 tsp ground cumin1/4 tsp ground nutmeg1/4 tsp crushed red pepper flakes3/4 tsp salt3/4 tsp fresh ground black pepper3 -4 sweet potatoes, peeled and chopped into 1 inch cubes (3 1/2 lb)


1 large red bell pepper, seeded and chopped into 1 inch pieces1 eggplant, peeled and chopped into 1 inch cubes3/4 C. vegetable broth or 3/4 C. chicken broth2 C. canned chickpeas, also known as garbanzo beans, drained1 (28 oz) cans diced tomatoes, undrainedChopped fresh cilantro leaves (to garnish)

Sweet Potato and Veggies Curry

23

Directions1. Before you do anything preheat the oven to 350 F. rub the chicken thighs with 1 tbsp of

oil.2. Get a small mixing bowl: combine in it the garlic, cumin, coriander, salt, pepper and

paprika. Coat the chicken thighs with the mix.3. Place an ovenproof no sticking pan over medium heat. Brown in it the chicken thighs for

6 min on each side. Place them aside.4. Heat the remaining tbsp of oil in the same pan. Cook in it the onion for 6 min. add the

rest of the ingredients then cook them until they start boiling.5. Lay the chicken pieces on top. Cover the pan with a piece of foil then put on the lid and

cook them in the oven for 1 h 35 min. serve it warm.6. Enjoy.

and Red Lentils StewPrep Time: 20 mins

Total Time: 2 hrs

Ingredients2 tbsp olive oil8 boneless skinless chicken thighs2 garlic cloves, crushed1 tbsp ground cumin1 tbsp ground coriander1 tbsp smoked paprikaSalt and pepper1 large onion, finely sliced2 oz split red lentils

ApricotsServings per Recipe: 4Calories 481.9Fat 15.6g Cholesterol 119.9mg Sodium 433.4mg Carbohydrates 49.4g Protein 38.7g

14 oz chopped tomatoes1 tbsp tomato ketchup3 C. chicken stock1 cinnamon stick5 oz dried apricots1 oz mint leaf, to serve (optional)

Apricots and Red Lentils Stew

24

Directions1. Place a large pan over medium heat. Melt the butter in it.2. Add the chicken pieces, onions, 1 tsp salt, 1 tsp pepper, 2 tsp cinnamon, the ginger, cumin,

cayenne, saffron, turmeric and chicken stock.3. Put on the lid and cook them for 47 min over low heat. Drain the chicken and place it

aside to lose heat.4. Discard the bones from the chicken and shred it. Cook the remaining broth in the pan until

it starts simmering.5. Combine in the eggs and cook them for 6 min until they are one. 6. Stir the chicken into the mix with cilantro, parsley, salt and pepper.7. Before you do anything preheat the oven to 375 F.8. Spread the almonds on a lined up baking sheet. Cook it in the oven for 6 min. place it

aside to lose heat.

FAMOUSCrunchy Moroccan Bastya

Prep Time: 30 mins

Total Time: 50 mins

Ingredients14 tbsp butter3 1/2 lbs whole chickens, cut up into 4 pieces skin removed1 large onion, mincedSalt and pepper3 3/4 tsp cinnamon1 1/2 tsp ginger1 1/4 tsp cumin1/4 tsp cayenne1/2 tsp saffron thread1/2 tsp turmeric1/4 C. chicken stock4 eggs, lightly beaten


1/4 C. chopped fresh cilantro1/4 C. chopped fresh parsley1 C. blanched almond (whole)4 tbsp powdered sugar3/4 lb phyllo dough

Famous Crunchy Moroccan Bastya

25

9. Get a food processor: combine in it the almonds with 3 tbsp sugar and 3/4 tsp cinnamon. Process them until they are finely chopped.

10. Place the rest of the butter in a small saucepan and heat it until it melts. 11. Coat the inside of a 12 inches round baking pan with some melted butter. Lay in it a sheet

of phyllo then coat it with some melted butter.12. Place another sheet on top with half of it laying on the bottom sheet and the other one

dangling from the side. Brush it with butter as well.13. Repeat the process like your making a pinwheel of phyllo dough with 6 more phyllo

sheets. 14. Pour the shredded chicken mix in the middle and spread it to cover the bottom of the pan.

sprinkle the almonds mix on top.15. Fold the dangling sides of the phyllo sheets to the middle of the pan, each one at a time

while brushing them with butter to until you use all the sheets and cover the filling.16. Lay the 6 of the remaining phyllo sheets on top in the shape of a pine wheel leaving them

dangling on the sides.17. Lay the last one on top then tuck the dangling edges in the sides of the pan surrounding

the pie while brushing them with butter.18. Place the Bastia in the oven and cook it for 22 min until it becomes golden brown and

crunchy. Allow it cool down slightly then serve it with some cinnamon and powdered sugar on top.

19. Enjoy.

26

Directions1. Before you do anything preheat the grill and grease its grates.2. Get a small mixing bowl: mix in it the cayenne pepper with cumin, paprika and salt. 3. Place the chops on a baking sheet. Brush the top parts with half of the melted butter.

Sprinkle on it half of the spice mix.4. Place the spiced side directly on the grill and cook them for 5 min.5. Brush the other side carefully with the remaining butter and sprinkle the rest of the spice

mix on top.6. Flip the chops and cook them for 6 min on the other side. Serve them warm.7. Enjoy.

PAPRIKAGrilled Chops Prep Time: 10 mins

Total Time: 20 mins

Ingredients2 tbsp ground cumin1 tbsp kosher salt1 tsp paprika1 pinch cayenne


48 oz lamb chops2 tbsp unsalted butter, melted

Paprika Grilled Chops

27

Directions1. Season the steak with some salt and pepper.2. Place a large pan over medium heat. Heat in it 2 tsp of oil. Add the steak dices and cook

them for 8 min. drain them and place them aside.3. Heat the remaining oil in the same pan. Stir in the pepper, cumin, cinnamon and 1/4 C.

water. Let them cook for 6 min.4. Combine in the salsa, brown sugar and other 1/4 C. water. Cook them until they start

boiling. Let them cook for 2 min.5. Lower the heat and combine in the cilantro. Cook the steak sauté for an extra 1 min then

serve it warm.6. Enjoy.

Steak SautéPrep Time: 25 mins

Total Time: 25 mins

Ingredients1 lb beef cube steak (4)1/4 tsp salt1/4 tsp pepper3 tsp vegetable oil, divided1 small bell pepper, thinly sliced1/2 tsp ground cumin1/4 tsp ground cinnamon

Sweet and SaltyServings per Recipe: 4Calories 235.9Fat 11.3g Cholesterol 66.9mg Sodium 608.5mg Carbohydrates 8.6g Protein 24.8g

1/2 C. water, divided1 C. salsa1 tbsp brown sugar2 tbsp fresh cilantro, chopped

Sweet and Salty Steak Sauté

30

Directions1. Get a large bowl: place in it the chickpeas and cover them water. Let them sit for an

overnight.2. Get a small mixing bowl: whisk in it the salt, ginger, pepper, garlic, oil, & lemon juice. Use a

metal skewer to poke the chicken several times to make holes in it. 3. Brush the chicken with some of the spice mix. Place it in a casserole dish and pour the

remaining lemon mix on top. 4. Cover the chicken casserole with a plastic wrap and place it aside for 2 h 15 min.5. Pour the chickpeas in a colander and discard the water. Transfer the chickpeas with 1/2

tsp of salt into a large saucepan.6. Cover it with water then put on the lid. Let it cook for 47 min until it becomes soft over

low medium heat.7. Once again, discard the cooking water and rinse the chickpeas with some fresh water then

CHICKPEAChicken Tagine Prep Time: 30 mins

Total Time: 1 hr

Ingredients1/2-1 lb dried garbanzo beans2 -3 lbs skinless chickenMARINADE1 tsp black pepper3/4 tsp ginger1/2 tsp salt3 medium garlic cloves, crushed2 tbsp olive oil1 tbsp lemon juiceSAUCE2 medium garlic cloves1 tsp turmeric1 tsp salt


1/4 tsp ginger1/2 onion, chopped1/4 C. parsley, finely chopped1 cinnamon stick3 -4 tbsp sweet butter2 tbsp cornstarch

Chickpea Chicken Tagine

31

discard their skin.8. transfer the marinated chicken to a large pot or tagine then add to it 3 C. of water, alt,

turmeric, ginger, parsley, 2 cloves garlic, cinnamon stick, & butter.9. Cook them until they start boiling. Lower the heat and cook the stew for 65 min. 10. Once the time is up, drain the chicken and place it aside. 11. Whisk the cornstarch with a splash of water in a small bowl. Add it to the chickpeas

sauce in the pot and cook it for 5 min over medium heat until it become thick.12. Place the chicken back in the pot then heat it. Serve it warm.13. Enjoy.

32

Directions1. Discard the peel of the carrots then slice them into quarters. Place a large saucepan over

medium heat. Place in it the carrots and cover them with water.2. Cook them until they start boiling. Let them cook for 4 min. 3. Drain the carrots from the water and place them aside to drain. 4. Place a large skillet over medium heat. Heat the oil in it. Add the carrot with the oil, garlic,

cayenne, cumin and paprika.5. Let them cook for 5 to 10 until the carrots are soft. Stir in the lemon juice with a pinch of

salt and pepper. 6. Place the carrot salad in the fridge until it cools down completely. Sprinkle the cilantro on

top then serve it. 7. Enjoy.

ZESTY Carrots Salad Prep Time: 10 mins

Total Time: 30 mins

Ingredients1 lb carrot3 tbsp olive oil2 garlic cloves1 pinch cayenne pepper1 pinch cumin1 pinch paprika


1 tbsp lemon juiceSalt, to tastePepper, to taste1/4 C. chopped fresh parsley

Zesty Carrots Salad

33

Directions1. Use a skewer or sharp knife to make several holes in the squash. Place it in the

microwave and microwave it on the highest setting for 8 min. 2. Flip the squash and cook it for 12 min until it becomes soft. Place the squash aside to lose

heat.3. Place a small saucepan over medium heat. Heat the butter in it. Sauté in it the garlic for

45 sec.4. Combine in the spices and turn off the heat. Slice the squash in half then shred it using a

fork or spiralizer.5. Toss the spaghetti squash in a large mixing bowl with the butter mix and cilantro. Serve

it warm.6. Enjoy.

SpaghettiPrep Time: 10 mins

Total Time: 30 mins

Ingredients4 lbs spaghetti squash (whole)4 tbsp unsalted butter, cut into pieces2 garlic cloves, minced1 tsp ground cumin1/2 tsp ground coriander1/8 tsp cayenne

CreamyServings per Recipe: 4Calories 247.7Fat 14.2g Cholesterol 30.5mg Sodium 516.2mg Carbohydrates 32.2g Protein 3.2g

3/4 tsp salt2 tbsp fresh cilantro, chopped

Creamy Spaghetti

34

Directions1. Grease a rice cooker with a cooking spray.2. Stir in the water with rice, cardamom, coriander, salt and pepper. Put on the lid and cook it

according to the instructions of the manufacturer.3. Once the time is up, stir in the butter and fluff the rice with a fork. Put on the lid and let it

sit for 12 min. serve it warm with minced lemon. 4. Enjoy.

LEMONRice Prep Time: 5 mins

Total Time: 50 mins

Ingredients1 1/2 C. long grain brown rice2 3/4 C. water or 2 3/4 C. vegetable stock3/4 tsp salt1/2 tsp pepper1 tsp ground coriander


1/2 tsp ground cardamom3 tbsp butter, cut into pieces1/4 C. preserved lemon, minced, garnish

Lemon Rice

35

Directions1. Cut the chicken breasts into dices. Toss them in a mixing bowl with a pinch of salt and

pepper.2. Place a large pan over medium heat. Heat the oil in it. Cook in it the chicken dices for 14

to 20 min. drain it and place it aside.3. Stir the garlic with onion into the same pan. Cook them for 4 min.4. Combine in the flour, cinnamon, cumin, and ginger. Pour in the broth gradually while

mixing all the time. 5. Add the lemon juice with apricots and honey. Cook them until they start boiling. Keeps it

boiling for 6 min until it becomes thick? 6. Stir the cooked chicken and cook them for 1 min. sprinkle the almonds on top then serve

it.7. Enjoy.

Chicken StewPrep Time: 15 mins

Total Time: 40 mins

Ingredients4 boneless skinless chicken breast halvesSalt and pepper2 tbsp olive oil1 1/4 C. green onions, sliced3 large garlic cloves, chopped1 tbsp all-purpose flour1 tsp ground ginger1 1/2 tsp ground cinnamon1 tsp ground cumin

HoneyServings per Recipe: 4Calories 357.6Fat 13.8g Cholesterol 68.4mg Sodium 466.4mg Carbohydrates 26.6g Protein 33.3g

2 C. chicken broth1 C. apricot, chopped3 tbsp fresh lemon juice3 tbsp honey1/3 C. slivered almonds, toasted

Honey Chicken Stew

36

Directions1. Season the chicken breasts with a pinch of salt and pepper. Place a large saucepan over

medium high heat. Heat the oil in it. Brown in it the chicken for 12 min. drains it and places it aside.

2. Reserve 2 tbsp of the fat in the pan and discard the excess. Sauté the shallots in the same pan for 7 min over medium heat.

3. Combine in the cinnamon sticks, ginger, cumin, turmeric, and cayenne. Cook them for 2 min while stirring all the time. Stir in the broth with 3 tbsp of lemon juice. Cook them until they start boiling over high heat. Put on the lid and lower the heat and let it cook for 20 min.

4. Add the chicken breasts top pan then cook them again until they start boiling. Lower the heat and put on the lid.

5. Let the stew cook for 27 min. drain the shallot with chicken and place them aside. Cook the remaining broth in the pot until it start boiling.

6. Keep it boiling until it starts becoming thick. Combine in the dates with the remaining lemon juice. Lower the heat and cook them for 3 min until the dates soften. Pour the date’s sauce mix over the chicken and shallots. Sprinkle the cilantro with almonds on top. Serve them warm. Enjoy.

NUTTYDates Stew Prep Time: 35 mins


Ingredients3 1/2 lbs chicken breast halves, thighs, and drumsticks1 tbsp all-purpose flour1 tbsp extra-virgin olive oil2 lbs shallots, peeled3 cinnamon sticks1 1/2 tsp ground ginger1 tsp ground cumin

Servings per Recipe: 6Calories 688.8Fat 30.8g Cholesterol 169.4m gSodium 242.0mg Carbohydrates 41.1g Protein 63.2g

1/2 tsp turmeric1/8 tsp cayenne pepper3 C. low chicken broth5 tbsp fresh lemon juice, divided12 dates, pitted, halved1/4 C. almonds, toasted, coarsely chopped1/4 C. chopped fresh cilantro

Nutty Dates Stew

37

Directions1. Discard the orange peel and pith. Slice it into sections and place them in a mixing bowl.

Press whatever left from the oranges to extract the juice and add it to the bowl.2. Add the orange blossom and mix them. Cover the bowl and place it in the fridge for 15 to

30 min.3. Spoon the mix into a serving dish. Sprinkle on top of it the dates with almonds, mint and

ras el hanout. Place it in the fridge until it becomes cold.4. Enjoy.

Almonds SaladPrep Time: 30 mins

Total Time: 30 mins

Ingredients6 navel oranges2 tsp orange blossom water8 dates, pitted and thinly sliced lengthwise3 oz slivered almonds, lightly toasted

NavelServings per Recipe: 4Calories 265.8Fat 10.8g Cholesterol 0.0mg Sodium 3.0mg Carbohydrates 41.7g Protein 6.8g

1 tbsp of fresh mint, shredded1/4 tsp ras el hanout spice mix, see appendix

Navel Almonds Salad

40

Directions1. Get a casserole dish, place the steaks in it.2. Get a small mixing bowl: whisk in it the rest of the ingredients to make the marinade. Pour

it all over the steaks to coat them with it.3. Cover the dish and place it in the fridge for an overnight.4. Before you do anything preheat the grill and grease its grates. Drain the steaks from the

marinade and grill them for 9 to 12 min on each side.5. Wrap the steaks in a piece of foil and place them aside to rest for 5 min. serve them warm.6. Enjoy.

GRILLEDSherry Steak Prep Time: 35 mins


Ingredients3 -4 lbs flank steaks1 small onion, minced1/2 C. olive oil1/4 C. lemon juice4 tbsp minced ginger2 tbsp soy sauce2 tbsp flat leaf parsley, chopped3 garlic cloves, minced


1 tbsp cumin1 tbsp chili powder1 tbsp sherry wine1 tsp dried oregano1 tsp turmeric1 tsp ground black pepper1/4 tsp grated nutmeg (optional)

Grilled Sherry Steak

41

Directions1. Get a blender: combine in it the coriander, the parsley, the garlic, the lemon juice, the

paprika, the cumin, the cayenne, 3 tbsp of the oil, and salt and pepper.2. Process them until they become smooth. Pour the mix into a serving bowl and place it in

the fridge until ready to serve.3. Place a large pan over medium heat. Fill 1 inch of with oil and heat it.4. Dust the fish fillets with flour then fry them until they become golden brown. Serve them

warm with the cilantro dressing.5. Enjoy

Fillets with Cilantro Dressing

Prep Time: 6 mins

Total Time: 12 mins

Ingredients1/4 C. coarsely chopped fresh cilantro1/4 C. coarsely chopped fresh parsley leaves1 clove garlic, minced2 tbsp fresh lemon juice1/2 tsp paprika1/2 tsp ground cumin1/8 tsp cayenne, to taste3 tbsp vegetable oil, plus

Golden FishServings per Recipe: 2Calories 430.9Fat 22.6g Cholesterol 124.6mg Sodium 183.6mg Carbohydrates 2.6g Protein 52.3g

Additional oil, for frying the fish1 lb skinless firm-fleshed white fish fillets All-purpose flour, seasoned withSalt and pepper, for dredging the fish

Golden Fish Fillets with Cilantro Dressing

42

Directions1. Get a large mixing bowl: mix in it the paprika, turmeric, coriander, cumin and cinnamon.

Add the chicken pieces and stir them well.2. Place a large pan over medium heat. Heat the oil in it. Sauté in it the chicken pieces for 5

min.3. Stir in the lemon with garlic, onion, a pinch of salt and pepper. Let them cook for 7 min

while stirring from time to time.4. Pour in 1 C. of stock with lemon juice and olives. Turn off the heat and adjust the

seasoning of the stew.5. Pour the rest of the stock in a large saucepan with butter. Cook them over medium heat

until it starts boiling. 6. Combine in the couscous and put on the lid. Remove the pan from the heat and place it

aside to sit for 6 min.7. Use a fork to fluff the rice and remove the grains. Stir the pine nuts into it.8. Spoon the couscous into a serving bowl then top it with the chicken. Garnish it with

parsley and serve it warm. Enjoy.

NUTTYCouscous with Chicken Stew

Prep Time: 15 mins

Total Time: 30 mins

Ingredients1 tbsp sweet paprika2 tsp turmeric2 tsp ground coriander2 tsp ground cumin1/2 tsp ground cinnamon2 lbs chicken, cut into 2 inch pieces2 tbsp olive oil1 large onion, thinly sliced4 garlic cloves, crushed


2 lemons (1 thinly sliced, the other juiced)Salt & freshly ground black pepper2 1/2 C. chicken stock1 C. large green olives1 tbsp butter1 1/2 C. couscous1/4 C. pine nuts, toasted1 C. fresh parsley

Nutty Couscous with Chicken Stew

43

Directions1. Discard the ends of the beets then place them in a large saucepan. Cover them with

water and cook them for 35 min until they soften.2. Pour the beets in a colander to drain it and rinse it with some cold water.3. Get a small mixing bowl: whisk in it the vinegar, oil, salt, pepper, and cayenne to the

vinaigrette... place it aside.4. Get a large mixing bowl: stir in it the beets, onion, tomato, garlic, cilantro and parsley.

Combine in half of the vinaigrette and stir them well.5. Place the mix in the fridge for 35 min. 6. Cut the potatoes into chunks then toss it with the remaining vinaigrette. Place it in the

fridge for 25 min.7. Transfer the beets with potato to serving bowl. Garnish it with olives and serve it.8. Enjoy.

Potato SaladPrep Time: 40 mins


Ingredients2 lbs beetsSalt1/2 medium Spanish onion, diced4 tomatoes, skinned, seeded and diced2 garlic cloves, minced4 tbsp Italian parsley, chopped4 tbsp cilantro, chopped4 medium potatoes, boiled2 tbsp vinegar

BlushingServings per Recipe: 6Calories 373.9Fat 20.1g Cholesterol 0.0mg Sodium 239.8mg Carbohydrates 45.3g Protein 6.5g

8 tbsp olive oilSaltFresh ground black pepperCayenne pepper20 black olives, for garnish

Blushing Potato Salad

44

Directions1. Place the potato in a small bowl with 1 tsp of water. Microwave it for 4 min.2. Place a large skillet over medium heat. Heat the oil in it. Sauté in it the mushroom with

onion, chickpeas, potato and spices for 6 min.3. Combine in the tomato with broth and lemon juice. Lay the veal fillets on top. Cook them

over medium high heat until it start boiling.4. Put on the lid and cook them for 10 min over medium heat. Flip the veal fillets and cook

them for an extra 10 min with the lid on.5. Once the time is up, drain the fillets and slice them into bite size pieces. Place them back in

the pan.6. Cook the stew for 7 min until the meat is done. Serve it warm.7. Enjoy.

BRAISEDWhite Wine Fillets Prep Time: 15 mins

Total Time: 50 mins

Ingredients2 C. diced tomatoes2 1/2 C. chickpeas8 veal fillets2 small onions, finely chopped1 sweet potato, chopped3 C. mushrooms1/2 C. chicken broth1 C. white wine3 tbsp lemon juice


1 tbsp turmeric1 tbsp cinnamon1 tsp ginger1 tbsp coriander leaves1/2 tsp chili pepper1 tbsp cumin1 tsp garlic2 tbsp olive oil

Braised White Wine Fillets

45

Directions1. Get a mixing bowl: place in it the garbanzo and cover them with water. Place it aside to

soften for an overnight.2. Place a large pot over medium heat. Heat the butter in it. Add the cinnamon, ginger,

turmeric, paprika, pepper, and saffron. Let them cook for 3 min.3. Combine in the lamb, onions, parsley, and coriander. Cook them for 22 min over low heat

while stirring all the time.4. Add the tomato and cook them for 12 min. stir in the garbanzo beans with water. Cook

them until they start boiling.5. Place a half a cover on top then cook the soup for 62 min over low heat.6. Combine in the lentils and keep cooking the soup for 47 min.7. Once the time is up, add the lemon juice with a pinch of salt and pepper. Cook the soup

for 7 min then serve it warm.8. Enjoy.

Month of Fasting Soup

Prep Time: 15 mins


Ingredients1/2 C. dried garbanzo beans, rinsed, picked over (4-oz)2 tbsp unsalted butter1 1/4 tsp cinnamon1 tsp ground ginger1 tsp ground turmeric3/4 tsp sweet paprika1/2 tsp fresh ground black pepper1 pinch saffron thread3/4 lb boneless lamb cut in 1/2-inch cubes

TraditionalServings per Recipe: 4Calories 439.3Fat 26.0g Cholesterol 76.5mg Sodium 1071.2mg Carbohydrates 29.9g Protein 22.9g

1 C. chopped onion3 tbsp chopped parsley3 tbsp chopped fresh cilantro1 1/2 C. crushed canned tomatoes5 1/3 C. water1/2 C. lentils, rinsed, picked over (4-oz)2 tbsp lemon juice1 1/2 tsp salt

Traditional Month of Fasting Soup

46

Directions1. Get a mixing bowl: stir in the flour with paprika, cumin and a pinch of salt.2. Add the liver slices and stir them well.3. Place a large pan over medium heat. Heat the oil in it. Sauté in it the garlic with onion for

6 to 8 min.4. Stir in the liver pieces and cook them for 3 to 4 min. serve your liver stir fry warm.5. Enjoy.

MARINATEDFried Liver Prep Time: 10 mins

Total Time: 25 mins

Ingredients1 1/2-2 lbs calf liver cut in 1x2 inch slices1/2 C. plain flour1 tsp cumin1 tsp paprika1 -2 pinch salt


2 tbsp olive oil1 red onion, thinly sliced3 garlic cloves, minced1 bunch parsley, chopped

Marinated Fried Liver

47

Directions1. Get a large mixing bowl: combine in the kofta with onion, chili, spices and the chopped

coriander leaves. Combine them well with your hands.2. Combine in the egg with a pinch of salt and pepper. Mix them again well. Shape the mix

into bite size meatballs and place them on a lined up baking sheet.3. Place a large skillet over medium heat. Heat a small splash of oil in it. Add the chorizo

with meatballs. Cook them until they are well browned.4. Drain the chorizo and meatballs then place them aside. Stir the harissa into the same

skillet and cook it for 45 sec.5. Combine in the stock with tomato and cinnamon. Let them cook for 17 min. stir the

meatballs with chorizo back into the skillet.6. Lower the heat and cook them for 22 min. serve your stew warm.7. Enjoy.

Chorizo StewPrep Time: 35 mins


Ingredients750 g minced meat1 medium onion, grated1 red chili peppers, finely chopped or 1 tsp shwartz crushed chile1 tsp ground cumin1/4 tsp ground cloves or 2 ground fresh cloves1 bunch coriander leaves, half chopped, half whole 1 egg250 g chorizo cooking sausage, chopped

HotServings per Recipe: 8Calories 418.0Fat 10.6g Cholesterol 42.9mg Sodium 408.5mg Carbohydrates 73.5g Protein 7.6g

Olive oil2 tbsp harissa, see appendix800 g chopped tomatoes 400 ml chicken stock1/2 tsp ground cinnamon or 1 cinnamon stick

Hot Chorizo Stew

50

Directions1. Get a small ovenproof bowl: stir in the raisins with dry fruits. Cover them with some

boiling water. Let it sit for 25 min.2. Discard the water and place the fruits aside.3. Place a pot over medium heat. Heat the oil in it. Add the carrot with onion. Put on the lid

and cook them for 6 min.4. Combine in the garlic, cumin, and cinnamon. Let them cook for 35 sec. 5. Stir in the tomatoes, green beans, and stock. Cook them until they start boiling. Put on the

lid and lower the heat. Let them cook for 22 min.6. Once the time is up, stir in the favas, peas, fruit, salt and pepper. Cook them for 12 min

uncovered. Garnish it with cilantro and serve your stew warm.7. Enjoy.

FRUITYBeans Stew Prep Time: 10 mins

Total Time: 50 mins

Ingredients1/2 C. mixed dried fruit1/4 C. raisins or 1/4 C. dried currant1 tbsp olive oil1 large yellow sweet onion, chopped1 large carrot, diced1 large garlic clove, minced1 tsp ground cumin1 tsp ground cinnamon1 (14 1/2 oz) cans diced tomatoes, drained and chopped


8 oz green beans, ends trimmed and cut into 1-inch pieces2 C. vegetable stock1 1/2 C. cooked fresh Fava 1/2 C. frozen green pea, thawedSalt & freshly ground black pepper1 tbsp minced fresh cilantro or 1 tbsp fresh parsley leaves

Fruity Beans Stew

51

Directions1. Place a large skillet over medium heat. Heat the oil in it. Sauté in it the onion for 4 min.

drains it and places it aside.2. Season the chops with some salt and pepper. Place them in the same hot pan and cook

them for 5 to 7 min on each side.3. Stir in the ginger, cumin, garlic and cinnamon. Cook them for 45 sec. transfer the mix to a

crock pot.4. Stir 2 tbsp of water in the pan then add it the pot.5. Put on the lid and cook them for 7 h on low. Once the time is up, combine in the lime

juice with honey. Sprinkle the sesame seeds on top then serve your stew warm.6. Enjoy.

and Honey Chops Stew

Prep Time: 30 mins


Ingredients1 medium onion, finely chopped1 tbsp olive oil4 shoulder lamb chopsSaltPepper1 1/2 tsp gingerroot, freshly shaved1/2 tsp ground cumin2 garlic cloves, minced1 cinnamon stick1 tbsp cilantro, chopped

GingerServings per Recipe: 4Calories 208.2Fat 5.8g Cholesterol 0.0mg Sodium 3.9mg Carbohydrates 41.3g Protein 2.2g

1 C. prune, pitted2 tbsp honey1 1/2 tbsp lime juice2 tbsp sesame seeds, toasted

Ginger and Honey Chops Stew

52

Directions1. Before you do anything preheat the oven to 360 F.2. Place the bulgur in a container or a bowl pours enough water on it to cover it. Place it

aside to sit for 32 min. discard the water and drain the bulgur. 3. Place a large pan over medium heat. Heat the oil in it. Sauté in it the onion for 6 min. add

the garlic with kumara and spices. Cook them for 2 min. 4. Get a large mixing bowl: combine in the onion mix with minced meat, herbs, bulgur,

sesame seeds and tomato sauce. Mix them well.5. Spoon the mix into a lined up loaf baking pan. Lay the tomato pieces on top and press it

gently. Cook it in the oven for 47 min.6. Wrap the loaf of bread with a piece of foil then place it aside to rest for 12 min. serve it.7. Enjoy.

MEATYBulgur Loaf Prep Time: 20 mins


Ingredients1/3 C. bulgur wheat2 tsp rice bran or 2 tsp olive oil1 brown onion, finely chopped1 tbsp Moroccan mixed spice1 garlic clove, crushed200 g kumara, peeled and finely grated200 g ground lamb, lean1/3 C. parsley, flat leaf, finely chopped2 tbsp mint, chopped2 tbsp sesame seeds, toasted


2 tbsp tomato sauce1 tomatoes, medium, sliced

Meaty Bulgur Loaf

53

Directions1. Before you do anything preheat the oven to 400 F.2. Get a mixing bowl: stir in it the pumpkin, oil, cumin, coriander, cinnamon and ginger.3. Spread the mix on a lined up and greased baking pan. Cook it in the oven for 32 min

while stirring it from time to time.4. Place the broad beans in a large pot and cover it with water. Cook it until it starts boiling.

Keeps it boiling for 6 min?5. Drain the beans and rinse it with some cold water. 6. Place a large saucepan over medium heat. Pour the stock in it then cook it until it starts

boiling. Add the couscous then put on the lid and let it sit for 6 min.7. Use a fork to fluff the couscous. Pour it into a large mixing bowl. Add the cooked

pumpkin mix with broad beans, chickpeas, pine nuts, lemon juice and coriander, a pinch of salt and pepper.

8. Stir them well then serve your salad.9. Enjoy.

Herbed CouscousPrep Time: 15 mins

Total Time: 45 mins

Ingredients750 g kent pumpkin, peeled, deseeded, cut into 2cm pieces1 tsp olive oil1 tsp cumin seed1 tsp ground coriander1 tsp ground cinnamon1/2 tsp ground ginger500 g frozen broad beans1 1/2 C. vegetable stock1 1/2 C. couscous

NuttyServings per Recipe: 4Calories 571.1Fat 8.5g Cholesterol 0.0mg Sodium 877.0mg Carbohydrates 104.0g Protein 23.3g

400 g chickpeas, rinsed, drained30 g toasted pine nuts1/4 C. fresh lemon juice1 C. chopped fresh corianderSkim yoghurt, to serve

Nutty Herbed Couscous

54

Directions1. Before you do anything preheat the oven to 350 F.2. Get a blender: combine in it the garlic, 1/2 tsp salt, paprika, cumin, and cayenne pepper.

Blend them until they become like a paste.3. Combine in the parsley with cilantro then blend them again. Pour the lemon juice, vinegar,

a pinch of salt and 2 to 3 tbsp olive oil. 4. Process them until they become smooth to make the marinade.5. Get a large mixing bowl: toss in it the potatoes, peppers, celery and a pinch of salt. Add the

marinade and stir them well.6. Spread the mix in a greased casserole dish. Top it with the remaining oil. Place a piece of

foil to cover the casserole.7. Cook the potato casserole in the oven for 37 min. discard the foil then cook it for 25 min.


HERBEDPotato and Bell pepper Bake

Prep Time: 40 mins


Ingredients6 garlic clovesSalt, to taste2 tsp paprika1/2 tsp ground cumin1/4 tsp ground cayenne pepper3/4 C. chopped fresh cilantro3/4 C. chopped parsley1 lemon, juiced3 tbsp red wine vinegar3 tbsp olive oil

Servings per Recipe: 6Calories 225.5Fat 11.9g Cholesterol 54.4mg Sodium 28.0g Carbohydrates 4.2g Protein 225.5

1 1/2 lbs red potatoes, sliced 1/2 inch thick1 yellow bell pepper, cut into 1 1/2 inch squares1 large green bell pepper, cut into 1 1/2 inch pieces4 stalks celery, cut into 2 inch pieces1 lb tomatoes, each cut into 8 wedges2 tbsp olive oil

Herbed Potato and Bell pepper Bake

55

Directions1. Get a mixing bowl: mix in it the lemon juice with paprika, cayenne pepper, olive oil and

cilantro, parsley, cumin, garlic, a pinch of salt and pepper to make the marinade.2. Get a large zip lock bag: place in it the shrimp then pour the marinade on top. Seal the

bag and shake it to coat. 3. Before you do anything preheat the grill and grease its grates.4. Drain the shrimp from the marinade then thread them into skewers. Cook the shrimp on

the grill for 4 to 5 min on each side. Serve it warm.5. Enjoy.

Grilled ShrimpPrep Time: 1 hr 10 mins


Ingredients24 large shrimp, peeled and deveined1/4 C. fresh lemon juice2 tsp paprika1/4 tsp cayenne pepper1 tsp ground cumin3 garlic cloves, minced1/4 C. fresh parsley, chopped (Italian, flat-leaf is best)

MarinatedServings per Recipe: 4Calories 285.4Fat 27.6g Cholesterol 64.3mg Sodium 78.8mg Carbohydrates 3.2g Protein 7.5g

1/4 C. fresh cilantro, chopped1/2 C. extra virgin olive oilSalt and pepper, to taste

Marinated Grilled Shrimp

56

Directions1. Get a large mixing bowl: combine in it all the ingredients. Mix them well with your hands.

Place the mix in the fridge for 2 h to an overnight.2. Place a large pan over medium heat. Heat a splash of oil in it.3. Shape the beef mix into 4 burgers. Cook them in the heated pan for 4 to 5 min on each

side. Serve your burgers warm.4. Enjoy.

MOROCCANBurgers Prep Time: 30 mins

Total Time: 1 hr

Ingredients1 1/3 lbs lean ground beef ( fat)1 large onion, minced (about 2/3 C.)3 tbsp water4 tsp olive oil1 tsp ground black pepper1 tsp ground cinnamon


1 tsp ground cumin1 tsp ground coriander1/2 tsp cayenne pepper

Moroccan Burgers

57

Directions1. Place a large saucepan over medium heat. Heat 2 tbsp of oil in it. Sauté in it the garlic

with onion for 2 min.2. Combine in the rice and cook them for 3 min. Pour in the stock and cook them until they

start boiling.3. Put on the lid and cook them for 14 min.4. Place a skillet over medium heat. Heat in it the rest of oil. Sauté in it the green onion with

tomato, parsley, a pinch of salt and pepper.5. Cook them while stirring often for 6 min. turn off the heat then stir in the avocado with

olives. 6. Use a fork to stir the rice and remove the grains. Add it to the tomato mix and stir them

well. Serve it warm.7. Enjoy.

Basmati Avocado Salad

Prep Time: 25 mins

Total Time: 25 mins

Ingredients4 tbsp olive oil1 small onion, finely chopped2 plump garlic cloves, crushed1 1/8 C. basmati rice2 C. vegetable stock1 tomatoes, peeled, seeded and diced 2 large green onions, 2 tbsp chopped parsley

WarmServings per Recipe: 4Calories 416.5Fat 22.9g Cholesterol 0.0mg Sodium 94.8mg Carbohydrates 49.1g Protein 5.9g

Salt and pepper1/3 C. black olives, pitted1 small avocado, pitted, peeled and diced

Warm Basmati Avocado Salad

60

Directions1. To prepare the barely: Stir in 1-1/3 C. regular pearl barley, 4 C. water and 1 tsp salt in a

pot.2. Cook them until they start boiling. Put on the lid and cook it covered for 47 min over low

heat.3. Place a large saucepan over medium heat. Heat the oil in it. Sauté in it the celery with

garlic and onion for 5 min.4. Stir in the remaining veggies with broth, soy sauce, lemon juice, spices, a pinch of salt and

pepper. Cook them until the start boiling.5. Put on the lid and cook the stew for 17 min. add the cornstarch and stir them well. Cook

them stew for 5 to 10 min until it becomes thick. Serve it warm.6. Enjoy

BROCCOLIPearls Stew Prep Time: 20 mins


Ingredients4 C. hot cooked pearl barley, recipe follows1 tbsp olive oil1 C. sliced onion1/2 C. sliced celery2 cloves garlic, minced2 carrots, sliced1 medium zucchini, sliced1 medium green pepper, seeded and cut into squares1 C. broccoli floret1 (15 1/2 oz) cans garbanzo beans, drained


2 C. vegetable broth2 tsp soy sauce2 tsp lemon juice1/2 tsp ground coriander1/4 tsp ground ginger1/8 tsp cayenne pepper2 tbsp cornstarch, dissolved in 3 tbsp waterChopped cilantro, for garnish

Broccoli Pearls Stew

61

Directions1. Discard the ends of the eggplant. Peel wide strip of the eggplant skin leaving some of it

on. Slice them into 1/4 inch slices.2. Get a small mixing bowl: whisk in it the spices with eggs.3. Place a large skillet over medium heat. Heat 1 inch of oil in it. Dip the eggplant slices in

the eggs mix then cook them until they become golden brown on each side.4. Drain the fried eggplant slices and place them on some paper towels to drain the excess

oil. Serve them with your favorite dip.5. Enjoy.

Eggplant SlicesPrep Time: 15 mins

Total Time: 30 mins

Ingredients2 medium narrow eggplants2 eggs, lightly beaten1 tsp cumin1/2 tsp salt

GoldenServings per Recipe: 4Calories 104.4Fat 3.1g Cholesterol 105.7mg Sodium 332.0mg Carbohydrates 16.0g Protein 6.0g

1/4 tsp pepperVegetable oil (for frying)

Golden Eggplant Slices

62

Directions1. Before you do anything preheat the oven to 375 F.2. Discard the potatoes skin or leave it on if you want. Slice them into chunks.3. Get a large mixing bowl: place in it the potato chunks with harissa and stir them well.4. Combine in the olive oil and mix them again. Ad f the sesame seeds with a pinch of salt

and pepper then combine them well again.5. Spread the potato mix on a lined up baking sheet. Cook it in the oven for 32 min. serve it

warm.6. Enjoy.

HOT AND NUTTPotato Roast Prep Time: 15 mins

Total Time: 1 hr

Ingredients2 lbs potatoes, scrubbed1 tbsp harissa, see appendix2 tbsp olive oil1 1/2 tsp coarse sea salt


1 tbsp sesame seeds1/4-1/2 lemon

Hot and Nutt Potato Roast

63

Directions1. Before you do anything preheat the oven to 450 F.2. Get a small mixing bowl: mix in it the mango, onion, mint and orange juice. Wrap the

bowl in a piece of plastic wrap and place it in the fridge to make the salsa.3. Season the salmon fillet with a pinch of salt and pepper. Spread the harissa on the fillets

then place them on a lined up and greased baking sheet.4. Place the fillets in the oven and cook them for 22 min. serve them warm with the fruit

salsa.5. Enjoy.

Salmon Fillets with Fruit Salsa

Prep Time: 10 mins

Total Time: 30 mins

Ingredients1 1/2 C. chopped peeled mangoes (about 1 large)2 tbsp finely chopped red onions2 tbsp chopped of fresh mint2 tbsp orange juice

HarissaServings per Recipe: 4Calories 447.5Fat 14.2g Cholesterol 146.2mg Sodium 385.5mg Carbohydrates 10.7g Protein 65.9g

1 1/2 tsp harissa, see appendix4 salmon fillets, skinned (about 1 1/2 lb total)1/4 tsp salt

Harissa Salmon Fillets with Fruit Salsa

64

Directions1. Place a heavy saucepan over medium heat. Heat the butter in it. 2. Get a large mixing bowl: combine in the rice, meat, coriander, paprika and cinnamon. Mix

them well and shape them into bite size meatballs.3. Sauté the meatballs in the heated butter until they become golden brown on all sides. 4. Stir in the saffron with onion, stock, a pinch of salt and pepper.5. Cook them until they start boiling. Put on the lid and cook them for 42 min over low heat. 6. Once the time is up, combine in the parsley with lemon juice. Let the stew cook for 6 min.


TRADITIONALRicy Burger Bites Prep Time: 10 mins

Total Time: 25 mins

Ingredients500 g hamburger200 g short-grain rice2 medium onions, finely chopped2 tbsp lemon juice (40 ml)1 tsp ground coriander1 tsp ground paprika1 tsp ground cinnamon


1/4 tsp powdered saffronPepperFlat leaf parsley, finely chopped2 C. chicken stock (500 ml)150 g butter

Traditional Ricy Burger Bites

65

Directions1. Get a large mixing bowl: combine in it the

onion, parsley, spices, and beef. Shape the mix into bite size meatballs.

2. Place a large saucepan over medium heat. Heat the oil in it. Brown in it the meatballs until they become golden brown. Drain them and place them aside.

3. Pour half of the diced tomato juice in the same saucepan. Stir in the tomato sauce, diced tomato, onion, garlic, parsley, olive oil & spices.

4. Cook them for 22 min over low heat without a cover. Stir in the meatballs then simmer them for 8 min. serve your saucy meatballs warm.

5. Enjoy.

Moroccan Saucy Meatballs

Prep Time: 15 mins

Total Time: 45 mins

IngredientsMEATBALLS1 lb ground beef2 tbsp parsley, finely chopped1/4 onion, grated1 tsp ground cumin1/2 tsp paprika1/4 tsp ground coriander1/4 tsp cayenne pepperSalt & pepper2 tbsp oilSAUCE28 oz canned dice tomatoes8 oz canned tomato sauce2 -3 tbsp parsley, finely chopped2 tbsp cilantro, finely chopped1/2 onion, chopped2 medium garlic cloves1 -2 tbsp olive oil1 tsp ground cumin1 tsp salt1/2 tsp ground black pepper1/2 tsp ground coriander1/2 tsp ground cinnamon1/2 tsp paprika1/4 tsp turmeric1/4 tsp cayenne pepper

TraditionalServings per Recipe: 4Calories 424.9Fat 28.1g Cholesterol 77.1mgSodium 1389.6mg Carbohydrates 21.1g Protein 24.1g

Traditional Moroccan Saucy Meatballs

66

Directions1. Get a mixing bowl: stir in it the chili, chili flakes, garlic, lemon juice, cinnamon, cumin,

sultanas, pine nuts, half the olive oil and 1 tsp salt.2. Stir the chicken into the chili mix the cover it. Place it in the fridge for 32 min. 3. Place a large skillet over medium heat. Heat the rest of the oil in it. Brown in it the chicken

for 3 min on each side.4. Place the orange piece on top of the chicken then let them cook until the chicken is done.

Combine in the mint. Serve it warm.5. Enjoy.

CHILIChicken and Sultana Stir Fry

Prep Time: 35 mins

Total Time: 45 mins

Ingredients1 red chile, seeds removed, finely chopped1 tsp dried chili pepper flakes2 garlic cloves, crushed1 lemon, juice of2 tsp ground cinnamon3 tsp ground cumin


4 tbsp sultanas4 tbsp pine nuts40 ml olive oil800 g chicken fillets cut into thin strips1 orange, halved, sliced4 tbsp freshly chopped mint

Chili Chicken and Sultana Stir Fry

67

Directions1. Lay the onion chunks and parsnips in the bottom of a greased slow cooker.2. Sprinkle some salt and pepper all over the brisket. 3. Get a small mixing bowl: mix in it the coriander, cumin, cinnamon, garlic powder, and

nutmeg. Massage the mix into the brisket.4. Place the brisket on top of the veggies then top it with the apricots. Get a mixing bowl:

mix in it the wine, broth and honey.5. Drizzle the mix all over the brisket. Put on the lid and cook it for 7 h on low or 4 h on

high. Serve it warm.6. Enjoy.

Nutmeg BrisketPrep Time: 20 mins

Total Time: 3 hrts 20 mins

Ingredients1 large red onion, sliced into thin wedges2 parsnips, chopped2 lbs boneless beef brisketSalt & freshly ground black pepper2 tsp ground coriander2 tsp ground cumin1/2 tsp ground cinnamon1/2 tsp garlic powder1/8 tsp nutmeg

Red WineServings per Recipe: 6Calories 322.6Fat 8.1g Cholesterol 101.3mg Sodium 132.3mg Carbohydrates 23.7g Protein 33.7g

1 C. whole dried apricot1 C. dry red wine1/2 C. reduced-beef broth2 tbsp honey1/4 C. chopped fresh cilantro leaves

Red Wine Nutmeg Brisket

70

Directions1. To prepare the pie dough: get a mixing bowl: mix in it the flour, yeast, sugar and salt well.

Use your hand to make a well in the middle of the flour mix.2. Pour the oil with water in the middle. Mix them well with you hands until you get smooth

dough. Place the dough in a greased bowl and cover it with a kitchen towel.3. Before you do anything preheat the oven to 400 F.4. Get a casserole dish. Stir in it the vinegar, 2 cloves of the garlic, 1/4 C. oil, 1 tsp cumin,

zucchini and 1/4 C. tomato paste then stir them well.5. Season them with a pinch of salt and pepper. Cover the casserole with a piece of foil.

Place it in the oven for 16 min.6. Place a large skillet over medium heat. Heat the rest of the oil in it. Sauté in it the onion for

4 min.7. Combine in the lamb and cook it for 6 min. allspice, 2 tsp cumin, remaining tomato paste

and 2 tbsp water. Let them cook for 6 min while stirring often.

NUTTYLamb Pie Prep Time: 50 mins


IngredientsPIDE DOUGH1 1/2 C. plain flour2 tsp dried yeast5 tsp sugar1/4 tsp salt3/4 C. warm water1 tbsp olive oilLAMB AND ZUCCHINI TOPPING1/3 C. olive oil1 onion, finely chopped500 g ground lamb


1/2 tsp ground allspice3 tsp ground cumin3/4 C. tomato paste1 1/2 tbsp red wine vinegar3 garlic cloves, finely chopped1 zucchini, sliced longways in 3mm slices1/4 C. pine nuts, toastedTzatziki, to serveFresh coriander leaves, to serve

Nutty Lamb Pie

71

8. Once the time is up, combine in the pine nuts with a pinch of salt and pepper. Place the mix aside and cover it to lose heat for a while.

9. Place the dough on a floured working surface then split it in half. Spread 1 half of the dough with a rolling pin in a circular shape.

10. Place half of the lamb mix in the middle of the dough circle leaving the sides empty. Top it with the zucchini mix. Pull the sides of dough into the middle to cover some of the mix.

11. Transfer the pie to a lined up baking sheet then repeat the process with the remaining dough and filling.

12. Cook the pies in the oven for 17 min until it becomes golden brown. Serve it with your favorite toppings.

13. Enjoy.

72

Directions1. Before you do anything preheat the oven to 425 F.2. Toss the oil with ginger, cinnamon, cumin, paprika, salt and pepper, bell peppers, zucchini,

onion, fennel, apricots, and garlic in a large mixing bowl.3. Spread the mix in a line up baking sheet. Cook it in the oven for 40 min while stirring it

from time to time.4. Transfer the cooked veggies to another large mixing bowl. Add the chickpeas with basil

and stir them well. Place it aside to lose heat for a while.5. Before you do anything else lower the oven heat to 375 F. place a phyllo sheet on a

working surface. Coat the upper side of it with some oil.6. Top it with another piece phyllo sheet. Place 1 C. of the veggies mix in the middle of it.

Bring the left side to cover the filling.

FRUITand Veggies Clash Briwat

Prep Time: 30 mins


Ingredients2 C. diced bell peppers (combination yellow, red, and orange)2 1/2-3 C. diced zucchini or 2 1/2-3 C. yellow squash1 -1 1/4 C. diced onion1 1/2-2 C. diced fennel bulbs (about 1 medium bulb)1/2 C. dried diced apricots (preferably unsulfured) or 1 C. fresh fig5 -6 large garlic cloves, minced1 1/2-2 tbsp extra-virgin olive oil3/4 tsp ground ginger3/4 tsp cinnamon1 1/2 tsp cumin


1/2 tsp paprika1/2 tsp sea saltFresh ground black pepper1 C. cooked chickpeas or 1 C. white beans1/2 C. fresh basil or 1/2 C. parsley, minced8 -12 sheets phyllo pastry sheets 2 1/2-3 tbsp extra-virgin olive oil (to brush phyllo)1/4 C. chopped or slivered almonds, lightly toasted (for garnish)

Fruit and Veggies Clash Briwat

73

7. Press the sheet on the sides with your finger then bring it forward and keep it up to make it in the shape of a triangle.

8. Brush the hanging side of the triangle with some water then tuck it inside. Brush the triangle with some oil then place it on a lined up baking sheet.

9. Repeat the process with the remaining ingredients. Cook the triangle briwat in the oven for 26 min until they become golden brown. Serve them warm.

10. Enjoy.

74

Directions1. Get a blender: combine in it the parsley,

cilantro, garlic, cumin, lemon juice, salt, and 1 tbsp of the olive oil. Process them until they become smooth.

2. Add the rest of the oil in a steady stream while blending all the time. Coat the fish fillets with the herbs mix. Place them in the fridge.

3. To make the clam stew: place a large pan over medium heat. Heat the oil in it. Sauté in it the garlic with shallot for 2 min.

4. Stir in the sausages and cook them for 3 min. stir in the wine with clams and tomato. Cook them until the clams open.

5. Adjust the seasoning of the stew with some salt and pepper. Stir in the lemon juice then turn off the heat.

6. Place a large skillet over medium heat. Fill 1/4 of it with olive oil in it. Fry in it the fish fillets for 4 to 6 min on each side until they become golden brown.

7. Serve your fish fillets warm with the stew.8. Enjoy.

FRIEDRock Fillets with Clams Stew

Prep Time: 30 mins


Ingredients1/3 C. chopped fresh parsley1/3 C. chopped cilantro2 garlic cloves1 tbsp toasted cumin seed (see note)2 tbsp fresh lemon juice4 tbsp extra virgin olive oilSalt24 oz rockfish fillets1 green onion, slivered, for garnishFOR THE CLAM AND CHORIZO SAUCE12 -20 small clams (3-5 per person)3 tbsp extra virgin olive oil1 tbsp minced garlic1 tbsp minced shallot1/2 C. chopped tomato1 lb chorizo sausage, casing removed and sausage crumbled (or other flavorful sausage)1/2 C. white wineSalt and pepper1 lemon, juice of, strained


Fried Rock Fillets with Clams Stew

75

Directions1. Place a large pan over medium heat. Heat 1 tbsp of broth in it. Cook in it the onion for 6

min.2. Stir in the garlic, red bell pepper, eggplant, garam masala, and turmeric. Cook them for 2

min.3. Combine in the tomato sauce with the remaining broth. Put on the lid and cook the stew

for 17 min over low medium heat.4. Once the time is up, stir in the garbanzo beans, lentils, red chili flakes, and raisins. Cook

the stew for 7 min while stirring from time to time.5. Adjust the seasoning of the stew then serve it warm.6. Enjoy.

Raisins and Eggplant Stew

Prep Time: 10 mins

Total Time: 35 mins

Ingredients1 tbsp vegetable broth1 large onion, sliced thin5 garlic cloves, pressed1 medium red bell pepper cut in 1-inch squares1 medium eggplant, cubed1 pinch red pepper flakes2 tsp turmeric1/2 tsp garam masala1 (15 oz) cans garbanzo beans1 (15 oz) cans lentils, drained

SaucyServings per Recipe: 4Calories 378.3Fat 2.2g Cholesterol 0.0mg Sodium 489.1mg Carbohydrates 76.5g Protein 18.2g

1/2 C. tomato sauce1 1/4 C. vegetable broth1/2 C. raisinsSalt and pepper1 tbsp cilantro, chopped

Saucy Raisins and Eggplant Stew

76

Directions1. Get a mixing bowl: mix in it the red wine vinegar with pepper flakes, paprika, lemon juice,

olive oil, cumin, garlic and capers to make the sauce.2. Get a large mixing bowl: stir in it the chickpeas with tomato, roasted pepper, parsley and

thyme. 3. Add the vinaigrette with feta cheese, a pinch of salt and pepper. Serve your salad right

away.4. Enjoy.

ROASTEDChickpea Capers Salad

Prep Time: 10 mins

Total Time: 10 mins

Ingredients1 tbsp red wine vinegar1 lemon, juice of2 garlic cloves, minced1/2 tsp red pepper flakes2 tsp capers, drained1 1/2 tsp ground cumin1 tsp paprika2 tsp olive oil1 (15 1/2 oz) cans chickpeas, drained or 1 C. dried garbanzo beans, cooked, rinsed and drained1 tomatoes, chopped1 roasted red pepper, drained and chopped (from a jar)


2 tbsp fresh thyme (chopped)2 tbsp fresh parsley (chopped)Sea salt, to tastePepper, to taste1/4-1/2 C. feta cheese

Roasted Chickpea Capers Salad

77

Directions1. Add the following to the bowl a food processor: chilies, cilantro, garlic, salt mint, coriander,

and cumin. 2. Pulse the mix until it is smooth then add in some olive oil and pulse the mix a few more

times. 3. Place the mix in jar and top everything with the rest of the oil. 4. Enjoy.

Harissa(Classical North African Style)

Prep Time: 20 mins

Total Time: 20 mins

Ingredients6 oz. bird's eye chilies, seeded and stems removed12 cloves garlic, peeled1 tbsp coriander, ground1 tbsp ground cumin

HomemadeServings per Recipe: 40Calories 28 kcalFat 2.8 Carbohydrates 0.9gProtein 0.2 gCholesterol 0 mSodium 176 m

1 tbsp salt1 tbsp dried mint1/2 C. chopped fresh cilantro1/2 C. olive oil

Homemade Harissa

80

Directions1. Let your chilies sit submerged in water for 30 mins then remove the liquids. 2. Now add the following to the bowl of a food processor: salt, pepper, coriander, garlic, and

caraway. 3. Puree the mix then place everything into a Mason jar and top the mix with a bit of oil. 4. Place the lid on the jar tightly and put everything in the fridge.5. Enjoy.

HOMEMADEHarissa(Classical Tunisian Style)

Prep Time: 40 mins

Total Time: 1 hr

Ingredients11 oz. dried red chile peppers, stems removed, seeds, removed3/4 C. chopped garlic2 C. caraway seed

Servings per Recipe: 192Calories 10 kcalFat 0.3 gCarbohydrates 1.9gProtein 0.4 gCholesterol 0 mSodium 26 m

1/2 tsp ground coriander seed2 tsps salt

Homemade Harissa

81

Directions1. Combine salt, turmeric, cinnamon, black pepper, ginger, white pepper, coriander, cayenne

pepper, cumin, allspice, nutmeg, and cloves in a small sized bowl thoroughly.2. Store this in a container that is airtight up to 1 month.3. NOTE: This is a Moroccan spice mix good for meats and is a stable in most Moroccan

dishes.

(Spice Mix)Prep Time: 5 mins

Total Time: 5 mins

Ingredients1 tsp salt1 tsp ground cumin1 tsp ground ginger1 tsp ground turmeric3/4 tsp ground cinnamon3/4 tsp freshly ground black pepper1/2 tsp ground white pepper

Ras el HanoutServings per Recipe: 40Calories 4 kcalCarbohydrates 0.8 gCholesterol 0 mgFat 0.2 gProtein 0.1 gSodium 195 mg

1/2 tsp ground coriander seed1/2 tsp ground cayenne pepper1/2 tsp ground allspice1/2 tsp ground nutmeg1/4 tsp ground cloves

Ras el Hanout

82

Directions1. Grab a mortar and pestle and add in: sumac, thyme, and sesame. 2. Grind the spices until everything is smooth then add in: the oregano, marjoram, savory,

and basil. 3. Continue grinding everything until it is smooth. 4. Now add in the salt and grind everything again.5. Enjoy.

ZA'ATAR(Spice Mix) Prep Time: 5 mins

Total Time: 5 mins

Ingredients4 tablespoons ground sumac2 tablespoons whole thyme3 tablespoons toasted sesame seeds, coarsely ground2 tablespoons oregano2 tablespoons ground marjoram

Servings per Recipe: 1Calories 367.8Fat 28.3gCholesterol 0.0mgSodium 18621.4mgCarbohydrates 25.4gProtein 1.7g

1 teaspoon savory1 teaspoon basil2 tablespoons sea salt

Za'atar

ENJOY THE RECIPES?KEEP ON COOKING

WITH 6 MORE FREE COOKBOOKS!




Visit our website and simply enter your email address to join the club and receive your 6 cookbooks.




moroccan recipes discover delicious moroccan cooking with easy moroccan recipes 2nd edition

Documents