Download - Moroccan Recipes Discover Delicious Moroccan Cooking with Easy Moroccan Recipes 2nd Edition
Moroccan Recipes
Discover Delicious Moroccan Cooking with Easy Moroccan Recipes
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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
Servings per Recipe: 4Calories 302.3Fat 10.8g Cholesterol 83.4mg Sodium 693.9mg Carbohydrates 17.3g Protein 34.5g
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
Servings per Recipe: 4Calories 1101.7Fat 81.1g Cholesterol 375.5mg Sodium 1009.8mg Carbohydrates 2.0g Protein 86.2g
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
Servings per Recipe: 2Calories 984.5Fat 86.1g Cholesterol 167.5mg Sodium 624.7mg Carbohydrates 25.6g Protein 29.8g
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
Servings per Recipe: 4Calories 96.5Fat 7.0g Cholesterol 0.0mg Sodium 213.1mg Carbohydrates 8.8g Protein 0.8g
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
Total Time: 1 hr 50 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)
Servings per Recipe: 10Calories 132.0Fat 1.0g Cholesterol 0.0mg Sodium 346.2mg Carbohydrates 27.8g Protein 4.6g
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
Servings per Recipe: 4Calories 1515.7Fat 110.3g Cholesterol 480.4mg Sodium 1046.0mg Carbohydrates 67.3g Protein 65.7g
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
Servings per Recipe: 4Calories 1118.6Fat 97.1g Cholesterol 267.0mg Sodium 1940.6mg Carbohydrates 1.6g Protein 56.2g
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
Servings per Recipe: 4Calories 750.5Fat 27.0g Cholesterol 215.8mg Sodium 1059.0mg Carbohydrates 42.1g Protein 82.1g
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
Servings per Recipe: 8Calories 70.6Fat 5.2g Cholesterol 0.0mg Sodium 40.6mg Carbohydrates 6.0g Protein 0.6g
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
Servings per Recipe: 4Calories 335.8Fat 10.7g Cholesterol 22.9mg Sodium 522.0mg Carbohydrates 54.1g Protein 5.7g
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
Total Time: 1 hr 50 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
Total Time: 1 hr 50 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
Servings per Recipe: 4Calories 856.4Fat 56.0g Cholesterol 139.4mg Sodium 712.7mg Carbohydrates 8.5g Protein 74.3g
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
Servings per Recipe: 6Calories 558.6Fat 29.7g Cholesterol 77.0mg Sodium 583.9mg Carbohydrates 48.2g Protein 27.6g
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
Total Time: 1 hr 10 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
Servings per Recipe: 8Calories 200.7Fat 4.8g Cholesterol 0.0mg Sodium 427.8mg Carbohydrates 30.1g Protein 6.0g
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
Total Time: 2 hrs 45 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
Servings per Recipe: 4Calories 373.1Fat 15.3g Cholesterol 566.1mg Sodium 173.3mg Carbohydrates 21.0g Protein 36.0g
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
Total Time: 1 hr 20 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
Servings per Recipe: 4Calories 262.5Fat 4.4g Cholesterol 0.0mg Sodium 67.5mg Carbohydrates 50.7g Protein 10.0g
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
Total Time: 6 hrs 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
Total Time: 1 hr 5 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
Servings per Recipe: 4Calories 283.7Fat 14.6g Cholesterol 36.5mg Sodium 103.5mg Carbohydrates 27.2g Protein 12.4g
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.
serve it warm.8. Enjoy.
HERBEDPotato and Bell pepper Bake
Prep Time: 40 mins
Total Time: 1 hr 45 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
Total Time: 1 hr 20 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
Servings per Recipe: 4Calories 327.9Fat 19.9g Cholesterol 98.2mg Sodium 102.9mg Carbohydrates 5.0g Protein 30.9g
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
Total Time: 1 hr 35 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
Servings per Recipe: 6Calories 623.6Fat 4.9g Cholesterol 0.0mg Sodium 371.5mg Carbohydrates 130.5g Protein 18.6g
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
Servings per Recipe: 4Calories 248.4Fat 8.0g Cholesterol 0.0mg Sodium 886.1mg Carbohydrates 40.5g Protein 5.0g
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.
serve it warm.7. Enjoy.
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
Servings per Recipe: 1Calories 167.7Fat 10.2g Cholesterol 39.2mg Sodium 100.0mg Carbohydrates 10.2g Protein 8.3g
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
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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
Servings per Recipe: 4Calories 421.3Fat 17.4g Cholesterol 116.0mg Sodium 137.7mg Carbohydrates 17.8g Protein 48.8g
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
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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
Total Time: 1 hr 20 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
Servings per Recipe: 8Calories 433.0Fat 28.9g Cholesterol 45.6mg Sodium 309.9mg Carbohydrates 28.9g Protein 15.4g
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.
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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
Total Time: 1 hr 45 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
Servings per Recipe: 4Calories 421.6Fat 20.6g Cholesterol 0.0mg Sodium 684.9mg Carbohydrates 52.4g Protein 10.3g
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.
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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
Total Time: 2 hrs 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
Servings per Recipe: 4Calories 950.5Fat 70.1g Cholesterol 193.1mg Sodium 1701.8mg Carbohydrates 8.9g Protein 63.6g
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
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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)
Servings per Recipe: 2Calories 388.0Fat 11.8g Cholesterol 16.6mg Sodium 960.7mg Carbohydrates 58.0g Protein 15.1g
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
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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
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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
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