Simply Moroccan Cuisine

My book “Simply Moroccan Cuisine” is available for sale on this site, click “Shop” on the menu bar or on the image of the book to the left of this page. Also available are individual recipes such as Cous Cous, which can be downloaded in PDF format.

Thanks,
Zakia.

I hope to like the new design, I wanted it to be simpler, more streamlined and pleasing on the eye. I also wanted to show a clear separation of individual recipes to highlight them as individual items, rather than running together as was the case in the old site.

I also wanted to start selling selected recipes from the original book as downloadable PDFs, so head over to the shopping page and check it out.

Feedback is always appreciated, so don’t hesitate to comment.

Chicken – Ingredients:

• 3 lbs chicken drumettes or wings
• 5 tablespoon soy sauce
• 4 tablespoon rice wine vinegar
• 3 teaspoon Chinese 5 spice
• 2 teaspoons honey
• 1 teaspoon garlic powder
• 1/2 cayenne pepper
• 2 tablespoons olive oil

Steps:

1. in a plastic, mix all the ingredients except the olive oil.
2. allow to marinade in the refrigerator overnight.
3. pre-heat the oven to 350F
4. add the olive oil to the marinade
5. in an oven proof roasting pan, arrange the chicken and place in the over for 1 hour.

Dip – Ingredients:

• 1 boursin cheese (5.2 oz)
• 3 tablespoon whole milk
• 1/2 cup Chinese celery leaves

Steps:

1. In a food processor, blend all the ingredients.
2. place in serving bowl

Ingredients:

• 2 tablespoons olive oil
• 2 tablespoons ghee
• 1/2 cup chives, chopped
• 1 small Spanish onion, diced
• 1 scotch bonnet pepper, seeded and ribs removed
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1lb chicken drumsticks
• 4 cups boiling water
• 1 teaspoon salt
• 1lb sweet garden peas

Ingredients Garnish:

• Croutons

Steps:

1. In a saucepan melt the ghee and add the olive oil, onion, chives, salt, and scotch bonnet pepper. Cook on high heat until the onion and chives soften.
2. Add the sage, oregano and thyme to the pan.
3. Add the chicken. Brown the chicken for 2 minutes on each side, then add the water and simmer till the chicken becomes very tender.
4. Remove the chicken, debone, remove skin and cartilage.
5. Put the chicken back in the pan and add the peas.
6. Simmer for 15 minutes.

Serving:

• Garnish with your choice from croutons, sour-cream or avocado.

Marinade Ingredients:

• 1/2 lb boneless beef short ribs, sliced into thin, bite sized pieces.
• 1/2 teaspoon ground anise seeds.
• 1/2 teaspoon ground cinnamon.
• 1/2 teaspoon ground star anise.
• 1/2 teaspoon ground cloves.
• 1/2 teaspoon ground ginger.
• 1/3 cup soy sauce.
• 1/4 cup rice wine.
• 2 cloves garlic, minced.

Aromatic Ingredients:

• 2 cloves garlic, minced.
• 1 tablespoon fresh ginger, minced.
• 1/4 teaspoon crushed red chili pepper, flakes.

Other Ingredients:

• 1 red pepper, julienned.
• 1/2 lb mushrooms, sliced.
• 4 scallions, julienned.
• 2 tablespoons vegetable oil.
• 2 tablespoons walnut oil.
• 1/4 cup roast walnut, crushed.

Steps:

1. In a glass bowl, combine the beef with all the marinade ingredients, cover and refrigerate for at least 2 hours.
2. Pre-heat wok over high heat.
3. Add vegetable oil, 1 tablespoon walnut oil, bring to smoking point.
4. Add drained beef, reserving marinade. Stir fry for 1 to 2 minutes. Cooking in batches if necessary. Remove and set aside.
5. Add remaining walnut oil and stir-fry the aromatic ingredients for 10 seconds or until they release their fragrance.
6. Add the vegetables, and stir-fry 3 to 4 minutes, add the reserved marinade and beef back in to the wok and stir-fry until sauce thickens.

Serving Suggestion:

Serve with rice, garnish with walnuts, and eat immediately.

Meatball Ingredients:

• 1lb lean ground beef
• 1 teaspoon salt
• 2 teaspoons ground coriander
• 1/2 teaspoon nutmeg
• pinch saffron
• 1 teaspoon fresh ground black pepper

Steps:

1. In a bowl, combine all the ingredients, mixing by hand, do not overwork the ground beef.
2. Roll between palms to form 1/2 inch balls.

Pasta Ingredients:

• 1/2 lb medium shells
• 2 or 3 quarts water
• handful salt
• 1 cup Parmigiano-Reggiano cheese, grated

Steps:

1. In a large pan, bring the water to a rolling boil.
2. Add the salt and pasta, stir gently.
3. Cook for 8 mins.
4. Drain.
5. Add 1/2 cup grated cheese, stir to coat.

Sauce Ingredients:

• 1/4 cup vegetable oil
• 3 shallots, sliced
• 1 clove garlic, sliced
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 cup heavy cream

Steps:

1. In a saucepan, heat the oil.
2. Add the shallots, garlic, salt, and pepper. Turn the heat to medium and cook till the shallots and garlics are tender, stirring occasionally.
3. Add the meatballs.
4. Turn the heat to high, and swirl the pan to move the meatballs, try to avoid stirring and breaking the meatballs.
5. When the meatballs are browned, add the heavy cream. When the cream starts to boil, turn off the heat.

Serving:

• Plate the pasta, cover with the meatball sauce, garnish with the remaining cheese.

Ingredients:

• 3 tablespoons olive oil
• 2 cloves garlic, sliced
• 1/2 jalapeno, seeded and sliced
• 1/2 teaspoon salt
• 1/2 lb white mushrooms, sliced
• 6 small tortillas
• 1/2 Parmesan cheese
• 1 cup leftover turkey, cubed

Steps:

1. In a saucepan, combine olive oil, garlic, jalapeno, and salt. Cook on medium heat until the garlic begins to soften,
2. Add the mushrooms.Stir to mix.
3. Continue to cook until the mushrooms begin to soften.
4. Arrange the tortillas on a baking tray, then divide the mushroom mix between the tortillas.
5. Add turkey and cheese.
6. Place in preheated oven at 400F until the cheese melts.

Ingredients:

• 2 tablespoons unsalted butter
• 2 shallots, sliced
• 3/4 cup risotto rice
• 3/4 cup white wine
• - 3 cups unsalted chicken broth, warm
• 2 carrots, diced
• 1/4 teaspoon salt
• 1/4 cup grated Parmesan cheese
• 1 cup leftover turkey
• 1/4 teaspoon freshly ground black pepper

Steps:

1. In a saucepan, melt 1 tablespoon of butter, add the shallots and cook on medium heat until the shallots start to soften.
2. Add the rice, toss till the grains become translucent.
3. Add the wine, stir until the rice absorbs all the liquid.
4. In the meantime, blanch the carrots in the chicken broth. Then remove to the side for later.
5. Add a ladle of chicken broth, stirring continually until the rice absorbs the broth. Repeat a ladle at a time until the rice absorbs all the broth.
6. Add the carrots and salt, then remove from heat, add the remaining butter and the cheese. Mix thoroughly.
7. Reheat the turkey.

Serve:

• Serve in individual plates, add the turkey and ground pepper to garnish.

Ingredients:

• 1 lb shallots, peeled
• 3 cloves crushed garlic
• 1 teaspoon salt
• 1 teaspoon crushed chili pepper
• 2 tablespoon ghee
• 2 tablespoon virgin olive oil
• 1/4 teaspoon grated nutmeg
• 2 cups garden peas
• 2/3 cup water
• 2 tablespoons chopped fresh flat leaf parsley

Steps:

1. In a saucepan combine all the ingredients except parsley, cook on medium high heat until the mix starts to boil. Reduce heat to low and simmer for 20 minutes.
2. Add the parsley. Cook additional 5 minutes.
3. Serve over rice.

Ingredients:

• 1 1/2 chicken pieces
• 1/4 cup virgin olive oil
• 2 tablespoons ghee
• 1 teaspoon sea salt
• 1 chopped dried chili pepper
• 1 tablespoon grated fresh ginger
• 1 lb chopped Spanish onion
• 2 cloves chopped garlic
• 1 cup boiling water
• 1 cinnamon stick
• 1 lb dried apricots
• 1 teaspoon orange blossom water

Steps:

1. In a saucepan add the olive oil, ghee, salt, and chicken. Brown the chicken on all sides on high heat.
2. Remove the chicken to a bowl.
3. To the saucpan, add the chili, ginger, onion, and garlic. Cook on medium heat until the onion begins to soften.
4. Return the chicken to the saucepan, add the water and bring to the boil, then lower the heat to medium, simmer for 30 minutes, stirring occasionally.
5. Add the cinnamon stick, apricots, and orange blossom water. Cook for a further 15 to 20 minutes.