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Morrocan food: Restaurants , recipes etc
Posted on 6/6/17 at 6:28 pm
Posted on 6/6/17 at 6:28 pm
I really, really love Morrocan food and never hear it discussed here. I view is as one of the largely unknown great cuisines of the world (along with Peruvian) .
I recently purchase a tagine ( clay pot with a cylindrical lid) and really want to expand my Morrocan repertoire. I've only cooked shashuka and a few tagines like chicken with harissa and olives .
Who here has experience with this cuisine? What restaurants have you ate at and what recipes have you tried?
I recently purchase a tagine ( clay pot with a cylindrical lid) and really want to expand my Morrocan repertoire. I've only cooked shashuka and a few tagines like chicken with harissa and olives .
Who here has experience with this cuisine? What restaurants have you ate at and what recipes have you tried?
6
Posted on 6/6/17 at 6:39 pm to mouton
I have found this site to have pretty accurate and a lot of ratings and reviews.
https://allrecipes.com/recipes/1827/world-cuisine/african/north-african/moroccan/?page=2
Another:
https://www.bbcgoodfood.com/recipes/collection/moroccan
https://allrecipes.com/recipes/1827/world-cuisine/african/north-african/moroccan/?page=2
Another:
https://www.bbcgoodfood.com/recipes/collection/moroccan
Posted on 6/7/17 at 1:19 am to mouton
One of my favorite tagine dishes when I'm in Morocco is the simmered goat with dates.
Posted on 6/7/17 at 7:28 am to mouton
Google recipes for Moroccan chicken with chickpeas, olives and preserved lemon. You're welcome.
This post was edited on 6/7/17 at 8:06 am
Posted on 6/7/17 at 7:59 am to mouton
I bought a tagine cookbook recently that legit.
Posted on 6/7/17 at 11:31 am to Aubie Spr96
Don't remember where I got this recipe, or how authentic it is, but it is very good.
Moroccan Lentil and Chickpea Soup
2 tablespoonsbutter2 onions, chopped
1 celery rib, chopped
1 teaspoonground cinnamon
1/2 teaspoonturmeric
1/2 teaspoonsalt (or to taste)
1/2 teaspoonground pepper (or more to taste)
1/4 teaspoonground ginger
1/4 teaspoon hot pepper sauce
1 pinchsaffron (large pinch, crumbled)
1 (28 ounce) can diced tomatoes, pureed
1 cupbrown lentils
1 (19 ounce) can chickpeas, drained
4 cupsvegetable broth
1/4 cup vermicelli, broken (or orzo or other small pasta)
2 tablespoonsflour
1/2 cupfresh parsley
1/2 cupfresh cilantro
1/4 cuplemon juice
In large heavy saucepan or dutch oven, melt butter over medium heat. Stir in onion and celery and cook, covered, for 7-10 minutes or until onion is tender, stirring occasionally.
Add cinnamon, turmeric, salt, pepper, ginger, hot pepper sauce and saffron. Cook, stirring, for 2 minutes. Add tomatoes, lentils, chickpeas and broth. Bring to boil, reduce heat, and simmer, covered, for about 40 minutes or until lentils are tender.
Stir in noodles and simmer, covered, about 7 minutes longer or until noddles are just tender. In bowl, whisk flour, and 1 cup water until smooth. Whisk flour mixture into soup and simmer, stirring often, for 2-4 minutes or until soup is thickened and no raw flour taste remains.
Stir in half of the parsley and cilantro, and all of the lemon juice. Taste and adjust seasoning, adding up to 1/2 tsp more salt if needed. Garnish with remaining parsley and cilantro.
Moroccan Lentil and Chickpea Soup
2 tablespoonsbutter2 onions, chopped
1 celery rib, chopped
1 teaspoonground cinnamon
1/2 teaspoonturmeric
1/2 teaspoonsalt (or to taste)
1/2 teaspoonground pepper (or more to taste)
1/4 teaspoonground ginger
1/4 teaspoon hot pepper sauce
1 pinchsaffron (large pinch, crumbled)
1 (28 ounce) can diced tomatoes, pureed
1 cupbrown lentils
1 (19 ounce) can chickpeas, drained
4 cupsvegetable broth
1/4 cup vermicelli, broken (or orzo or other small pasta)
2 tablespoonsflour
1/2 cupfresh parsley
1/2 cupfresh cilantro
1/4 cuplemon juice
In large heavy saucepan or dutch oven, melt butter over medium heat. Stir in onion and celery and cook, covered, for 7-10 minutes or until onion is tender, stirring occasionally.
Add cinnamon, turmeric, salt, pepper, ginger, hot pepper sauce and saffron. Cook, stirring, for 2 minutes. Add tomatoes, lentils, chickpeas and broth. Bring to boil, reduce heat, and simmer, covered, for about 40 minutes or until lentils are tender.
Stir in noodles and simmer, covered, about 7 minutes longer or until noddles are just tender. In bowl, whisk flour, and 1 cup water until smooth. Whisk flour mixture into soup and simmer, stirring often, for 2-4 minutes or until soup is thickened and no raw flour taste remains.
Stir in half of the parsley and cilantro, and all of the lemon juice. Taste and adjust seasoning, adding up to 1/2 tsp more salt if needed. Garnish with remaining parsley and cilantro.
Posted on 6/13/17 at 11:00 am to SUB
Here is my first meal cooked in my tagine. Seasoned chicken thighs with salt, pepper and el ras hanout. Browned with onion and garlic, added harissa, preserved lemon, olives and chickpeas. Served with saffron cranberry almond rice.
Posted on 6/13/17 at 11:40 am to BlackenedOut
Thanks for posting.
Posted on 6/13/17 at 11:44 am to mouton
You've definitely made this thread before
Posted on 6/13/17 at 11:47 am to Caplewood
I will probably make it again too. 
Posted on 6/13/17 at 11:52 am to Caplewood
He's an imbecile
Posted on 6/13/17 at 11:58 am to Paul Allen
You wanna fight fat boy?
Posted on 6/13/17 at 11:58 am to mouton
Sure
Posted on 6/13/17 at 12:02 pm to Paul Allen
What does the winner get?
Posted on 6/13/17 at 12:03 pm to mouton
6 piece popeye with choice of side
This post was edited on 6/13/17 at 12:04 pm
Posted on 6/13/17 at 12:09 pm to Paul Allen
And a swamp pop mixtape?
Posted on 6/13/17 at 12:23 pm to mouton
Absolutely
Posted on 6/13/17 at 12:24 pm to Paul Allen
Where you want to meet?
Posted on 6/13/17 at 12:27 pm to mouton
Sonic
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