#Lemon and Apricot Lamb Tagine

[askwhatsforlunch]

Lemon and Apricot Lamb Tagine

This fragrant and spicy Lemon and Apricot Lamb Tagine elevates your leftover Easter roast into a more-ish and comforting North African stew, warming you up from these April showers! Happy Thursday!

Ingredients (serves 3 to 4):

2 tablespoons olive oil

1 1/2 teaspoon Ras-el-Hanout

1/2 teaspoon dried thyme

1/4 teaspoon cumin seeds

1/4 teaspoon ground chilli

6 plump cardamom seeds

1/2 large onion

1 garlic clove, minced

1 large lemon

1/2 cup dried apricots

1/3 cup almonds

1/2 teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

Leftover Herb Lamb Roast  with plenty of meat on the bone, along with 1 cup of its Roasting Juices, congealed

3 cups water

2 heaped tablespoons good pure honey

1 teaspoon demerara sugar

In a large Dutch oven, heat olive oil over medium-high heat. Add Ras-el-Hanout, dried thyme, cumin seeds and ground chilli, and fry, 1 minute.

Crush cardamom pods, and add them to the Dutch oven. Fry, 1 minute more.

Peel and finely chop onion, and stir into the Dutch oven, coating in spices. Fry, a couple of minutes.

Add minced garlic and cook, 1 minute.

Cut lemon into quarters, and cut each quarter in half. Add lemon pieces to the Dutch oven, along with dried apricots and almonds. Cook, 3 minutes. Season with coarse sea salt and black pepper.

Add leftover Herb Lamb Roast to the Dutch oven, and brown briefly, on all sides. Then, stir in its Roasting Juices, until melted. Add water, and bring to the boil.

Once boiling, cover with the lid, and simmer, one hour, until the Lamb meat fall off the bone. Stir in honey and demerara sugar until melted.

Serve Lemon and Apricot Lamb Tagine hot, onto Lemon Semolina.

[sanzalwolrd]

Divine Delights: Ramadan Recipes to Elevate Your Dining Experience

Discovering New Flavors with Delicious Ramadan Recipes

Introduction: As the sacred month of Ramadan approaches, it’s not just about fasting from dawn till dusk; it’s also about coming together with family and friends to enjoy delicious meals. Whether you’re breaking your fast with traditional favorites or experimenting with new flavors, we’ve curated a collection of mouthwatering Ramadan recipes to elevate your dining experience during this blessed time.

"Experience the Essence of Ramadan with Every Dish."

1. Lamb Tagine with Dates and Apricots:

A Moroccan-inspired dish that combines tender lamb with the sweetness of dates and apricots, seasoned with aromatic spices like cinnamon, cumin, and coriander.

Serve with couscous or warm bread to soak up the flavorful sauce, making it a satisfying meal to break your fast.

2. Vegetable Samosas:

These crispy, golden parcels filled with spiced potatoes, peas, and carrots are a beloved Ramadan staple in many households.

Make a large batch ahead of time and freeze them, so you can easily pop them in the oven for iftar or suhoor.

3. Chicken Biryani:

A fragrant rice dish layered with marinated chicken, caramelized onions, and a blend of aromatic spices.

Customize the heat level to your preference by adjusting the amount of chili powder and garnish with fresh mint and cilantro for a burst of freshness.

4. Stuffed Dates with Cream Cheese and Pistachios:

Elevate the humble date by filling them with creamy cream cheese and topping them with crunchy pistachios.

These indulgent treats are perfect for satisfying your sweet cravings after a long day of fasting.

5. Hummus and Pita Bread Platter:

Whip up a batch of creamy hummus flavored with tahini, garlic, and lemon juice, and serve it alongside warm, fluffy pita bread.

Enhance the spread with a variety of toppings like olives, roasted red peppers, and pine nuts for added texture and flavor.

6. Rose Milk:

Cool off after a day of fasting with a refreshing glass of rose milk, made by blending milk with rose syrup and a hint of cardamom.

Garnish with chopped nuts or rose petals for an extra touch of elegance.

Conclusion: This Ramadan, let these diverse and flavorful ramadan recipes add joy and nourishment to your iftar and suhoor gatherings. Whether you’re craving comforting classics or adventurous dishes, there’s something for everyone to enjoy during this blessed month of reflection, gratitude, and togetherness. 

Follow For More

 Hijab The Crown

[danielpowell]

Archive 81 Season 2 Outpost Cast Menus - Text Only

The full menus from my two Outpost members’ menus posts here and here

Dan:

Drinks - chocolate drink plus French vanilla cappuccino;  mint hot chocolate plus instant coffee plus cream plus shaved chocolate ration on top; pink lemonade plus raspberry drink powder; tutti fruity drink mix; tea plus sweetened condensed milk

Candy - Lemon-lime chewing gum; spearmint chewing gum; Mentos; Tic tacs; mints; M & Ms; Reese’s Pieces; Sour Skittles; strawberry boiled sweets; cola bottle candies

Snacks - caramel; jams (strawberry, raspberry, grape, plum)

Lou:

Breakfast - 

Apple and cinnamon muesli with milk; pork sausages plus mashed potatoes; chicken sausages and beans

Lunch - Bean pasta salad; beef stew; lamb korma plus yellow rice ; spicy sausages and wedge potato; savory mince

Dinner - Chili with beans and white rice; lamb and chickpea tagine plus golden raisins plus crushed red pepper plus mixed nuts; beef meatballs and spaghetti; Tuscan beef with cannellini beans, lentils, and vegetables; butter chicken plus jasmine rice; sausage casserole; grilled jalapeno cheddar jack beef patty plus hamburger bun; sweet and sour chicken 

Beverages - Water; lemon-lime sports drink; grapefruit sports drink plus sugar; Orange sports drink; French Vanilla cappuccino; instant coffee plus vanilla protein drink packet; hot chocolate plus vanilla protein drink packet; tea plus sugar plus beverage whitener; tea plus bourbon 

Desserts - Blueberry turnover; mince pie; blueberry and cherry cobbler; marble pound cake; fruit cake; rice pudding

Sweets - Black currant boiled sweets; licorice; Smarties; fruit pastilles; Fizzers

Snacks - BBQ peanuts; corn nuts; pretzels; mixed dried fruit nougat; biscuit jam sandwich; cream biscuits; chocolate multi-grain bar; beef jerky 

Clara:

Breakfast - Chocolate banana muffin top; fruit muesli with milk; blueberry granola with milk; oatmeal block; dried cranberries plus porridge

Lunch - Tuna with light mayonnaise plus vegetable crackers; lemon pepper tuna plus white rice; vegetable curry and rice; beef taco meat plus chipotle tortillas plus Mexican rice

Dinner - Pasta Bolognese; cheese tortellini in tomato sauce plus Italian bread sticks; creamy fettuccine with spinach and mushrooms; beef ravioli in meat sauce; Mexican Style chicken stew; BBQ chicken patty plus hamburger bun; sweet and sour chicken plus sweet chili sauce 

Desserts - Oatmeal chocolate chunk cookie; trans fat free assorted shortbread cookies; apple turnover; fudge brownie; chocolate ration; Berry fruit discs; mint Lifesavers 

Snacks - Trail mix; mixed nuts; pineapple, mango, and papaya fruit mix; mango and peach applesauce; raspberry applesauce; carbohydrate-enhanced applesauce; spiced apples; blueberry and apple cereal bar; cookies and cream cereal bar 

Drinks - Water; sugar free orange sports drink; grape sports drink; lemon sports drink; citrus drink; tea; tea plus cream 

Caroline (Suit):

Tea blends - 

My Gift: Purple tea leaves, cloves, cinnamon, raw sugar

My Warrior: Bergamot, Lapsang Souchong tea leaves, Pingshui gunpowder tea leaves, licorice root, milk, sugar

My Clarity: Jô Sencha tea leaves, apple pieces, jasmine petals

My Defender: Rooibos tea leaves, passionflower, chamomile flowers, rose petals, rose hips, honey

My Judgement: Silver needle tea leaves, apricots, marigold flowers, peach juice, fresh ginger, honey

My Song:Ginger root, lemongrass, lemon peel, fennel seed, turmeric, raw honey

My Realization: Wuyi oolong tea leaves, blood orange slices, candied pineapple, hibiscus petals, chrysanthemum petals, beet root

My Musician: Yerba mate, sage, elderberries, goji berries, mint, coconut, orange peel, agave

Rat (Jacob):

Concoctions - Cheese biscuits plus cheese spread; wheat snack bread plus chunky peanut butter plus plum jam plus buffalo hot sauce; ‘Asian-style’ beef strips with vegetables plus noodles plus chili lime hot sauce plus fried shallot; chocolate pudding plus peanut M & Ms plus sweetened condensed milk; Canadian bacon plus maple muffin top plus table syrup; Irish cream cappuccino plus French vanilla cappuccino plus mocha cappuccino; hazelnut hot chocolate plus hot (milk) chocolate plus white hot chocolate plus French vanilla hot chocolate plus orange hot chocolate plus mint hot chocolate 

Stolen Items - F.R.E.D. ; reusable stoves; scouring pads; a handful of rubber bands; the leftover water from the flameless heating pouches; empty cans; matches; used spoons; tubes of yeast extract ; 

Beverage - a single cup of coffee with cream, left till tepid and stale 

[littlethingwithfeathers]

Quarantine Cuisine: Moroccan Tagine

Let’s take another culinary trip, since we can’t leave our houses. Next stop... Morocco! Sort of. This is definitely an Americanized spin on a traditional tagine. The flavors and method are the same, but I’ve fiddled with the ingredients to make this more of a one-pot dish rather than something served with lots of sides as would be traditional in Morocco. In fact... if you squint at the method and ignore the flavor profile, I think you’ll find this looks rather familiar. Large pieces of tough meat and veggies... small amount of liquid... long cooking time... Yep! It’s basically a recipe for Western style pot roast but with fancy spices. So feel free to experiment. Don’t have saffron? No sweat. Maybe try something else aromatic... The spice cabinet is your oyster. The only real downside to this recipe is that there’s no substituting time. This dish takes awhile because you’re cooking a tough cut of meat. But! There is a substitute for that cut of meat... and that’s using chicken thighs (either with the bone or without... dealer’s choice). That cuts the cooking time down to an hour and change. Same method... just not so long in the oven. You can also make a tagine with chickpeas and tomatoes! Alright... All aboard for Marrakech! Ingredients: 3-4 pounds of beef chuck roast, cut into 3-4 inch chunks. (Lamb shoulder would be traditional, but as I’ve said before, I have a freezer full of grass-fed cow and by the culinary gods I’m going to use a lot of it.) salt and pepper olive oil One onion, cut into slivers One large bell pepper, jullienned (I prefer red or yellow... jarred peppers are alright here as well) 2-3 cloves garlic, minced. 1 Tablespoon fresh grated ginger 1 Tablespoon tomato paste 2 cups chicken broth 3-4 carrots cut into chunks, or a couple handfuls of baby carrots (this is where I start to stray from tradition... but this makes it so there’s enough veggies in the tagine that it’s an all in one meal. Feel free to leave out if you’d like to make side dishes) 1/2 cup dried fruit (Apricots, dates, or raisins are best... I used apricots) 1 cup green olives (optional... I didn’t have any. Sad day.) 2 small cinnamon sticks Large pinch saffron ¾ teaspoon ground turmeric ¾ teaspoon ground black pepper ¼ teaspoon ground cinnamon Pinch freshly grated nutmeg Handful of cilantro, roughly chopped (optional... because I’m in the cilantro-tastes-like-soap-and-disappointment club) Fresh lemon juice Preheat your oven to 300.

In a large dutch oven (or tagine if you’re lucky enough to have one), heat some olive oil over medium heat. Liberally season the beef with salt and pepper. Brown on all sides and remove to a plate. Add the onions and bell pepper into the pot and saute until just starting to soften. Add the garlic, ginger, and tomato paste and stir until tomato paste starts to stick to the pan. Deglaze with the chicken broth. Stir in the cinnamon sticks, dried fruit, saffron, olives, turmeric, black pepper, cinnamon and nutmeg. Bring to a simmer. Add half the carrots to the bottom of the pan. Pile the meat in a single layer on top of that, and tuck the rest of the carrots in around it. The broth should come about halfway up the side of the meat. Add more broth or even a little water if necessary. Pop on the lid and roast in the oven for 2-3 hours or until meat is fork tender. (If you used chicken, it’s about 40-60 minutes... and the carrots will need to be checked for doneness.) Spritz with lemon juice and sprinkle on the cilantro. Serve over couscous or rice. If you want to get super fancy, make the spiced almonds to go on top! Melt a little butter in a saucepan and add about 1/2 cup slivered almonds. Salt and season with a sprinkle of ground cinnamon. Remove from the heat when they just start to show color. Sprinkle on top of finished tagine or serve on the side. (seriously... this is the best part. I always pray there are leftover so I can just eat them with a spoon)

[travelbookingnow]

Tagine is a Moroccan-style braised meat and vegetable dish, and the word “tagine” actually refers to the clay pot it’s cooked and served in. Tagine has evolved with the history of Morocco as Arab and Ottoman invaders, refugees from Andalusia, and French colonists left their influence on Moroccan cuisine. However, a traditional tagine dish might include lamb with dried prunes and apricots, chicken with lemon and green olives, duck with dates and honey, or fish with tomatoes, lime and cilantro.

Are you a foodie who loves to travel? Our team of travel advisors specializes in culinary journeys around the globe. We create unique and authentic experiences to give you an up-close and personal encounter with the culinary culture of your destination. When the time is right, we’ll help you plan a trip, but for now, get a taste of Morocco with this chicken tagine recipe:

https://www.onceuponachef.com/recipes/moroccan-chicken-tagine.html#tabbox

#morocco #visitmorocco #tagine #taginerecipe #africa #visitafrica #moroccanfood #moroccancuisine #recipe #authentic #culinarytravel #travelinspo #instatravel #travelgram #igtraveler #travel #traveladvice #traveltips #travelagent #traveladvisor #ensembletravel

[kunwiginjanu]

Lamb and sweet potato bake. These sweet potato bowls are an easy go-to weeknight dinner: Steam the sweet potatoes while you sauté the mushrooms with spiced ground lamb, quick-pickle fennel and onions, make a simple yogurt sauce, and dinner is ready in about half an hour. Auntie Saniye is making a delicious dish today. Chop the potatoes into small cubes.

Lamb and Potato Bake - Hearty and steamed: Fine meat-vegetable mix baked in oven. Grease baking dish with butter and place half the potatoes into it. Season with marjoram, salt and pepper, top with vegetables and lamb and cover with remaining potato slices.

Hello everybody, it is John, welcome to our recipe page. Today, we're going to make a special dish, lamb and sweet potato bake. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

These sweet potato bowls are an easy go-to weeknight dinner: Steam the sweet potatoes while you sauté the mushrooms with spiced ground lamb, quick-pickle fennel and onions, make a simple yogurt sauce, and dinner is ready in about half an hour. Auntie Saniye is making a delicious dish today. Chop the potatoes into small cubes.

Lamb and sweet potato bake is one of the most popular of current trending meals in the world. It's simple, it is quick, it tastes delicious. It's enjoyed by millions every day. Lamb and sweet potato bake is something which I have loved my entire life. They're fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook lamb and sweet potato bake using 21 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Lamb and sweet potato bake:

{Take 1 kg of lamb chops.

{Prepare 3 of sweet potatoes.

{Make ready 3 of carrots.

{Take 2 of large onions.

{Prepare 2 of tomatoes.

{Make ready 3 of padron peppers.

{Take of Fresh mint.

{Make ready of Fresh parsley.

{Take of Marinate.

{Take 1 tsp of black pepper.

{Take to taste of Salt.

{Take 2 tbsp of crushed garlic.

{Take of Olive oil.

{Prepare 2 tbsp of lemon juice.

{Take 1 tsp of dried thyme.

{Prepare 1/2 tsp of nutmeg.

{Get 1 tsp of All spice.

{Take 1/2 tsp of cardomom powder.

{Make ready 1/2 tsp of cumin seeds.

{Get 1/2 tsp of mustard seeds.

{Prepare 5 of ground cloves.

Spread lamb mixture over potato, drizzle with remaining oil. Since the lamb and veggies bake in the same pan, you get both a main and side dish in one go, making for a simple recipe you can whip up even on a busy weekday. Meanwhile, place sweet potatoes in a large saucepan; cover with cold water. Pass potatoes through a food mill into a medium bowl.

Instructions to make Lamb and sweet potato bake:

Mix the marinate together and coat the lamb chops. Cut and add vegetables, mint and parsley to the roasting dish.

Cover with foil and put into a preheated oven at 220 degrees..

Check the meat after an hour and add a little water if the dish seems dry.

Serve with rice. I have added a little saffron when boiling..

Spoon the sweet potato mixture onto the stew. Lamb tagine is a classic and this slow cooker recipe uses the best of Moroccan ingredients. Add the harissa paste, garlic, spices, salt and pepper and mix well. Add the onions and apricots, olives, chopped tomatoes, chickpeas, sweet potato and chicken stock. WHAT: A fragrant, slightly sweet lamb stew for the final days of winter.

So that is going to wrap this up for this special food lamb and sweet potato bake recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

[pettikotes]

Recipe: Moroccan Slow Cooked Lamb

This is a really flavorful, savory Lamb Tagine-ish dish that brings to mind the colors and feel of Bond’s time with Madeleine Swann as they search for L’Americain in Tangier (Spectre). 

For the lamb and the sauce, you’ll need:

1 tbsp ground cumin 2 tsp ground coriander 1 ½ tsp salt 1 tsp fennel seeds ½ tsp cayenne pepper ½ tsp black pepper 2 ½ lbs. trimmed boned lamb shoulder cut into 1 ½-to-2 inch pieces 4 tbsp olive oil 1 large yellow onion, finely chopped 1 tbsp tomato paste 2 cups low sodium chicken broth 1 15oz. can garbanzo beans, drained 1 cup dried apricots, chopped 1 tomato, chopped 1 or 2 cinnamon sticks (depending on how fond you are of cinnamon!) 1 tbsp minced peeled fresh ginger 2 tsp grated lemon peel 2 tbsp chopped cilantro (for topping – I excluded it this time because I didn’t have any on hand, but it’s tasty and looks pretty af)

I feel like this looks like a ton of ingredients and work, but it all really goes quite fast! 

Instructions:

Mix together the cumin, coriander, cayenne, salt, pepper and fennel in a large bowl. Add your lamb pieces and toss to coat. 

Heat 2 tbsp of the olive oil on medium-high heat in a heavy skillet or cast iron pan. Brown the lamb on all sides, turning occasionally (about 8 minutes per batch). 

Once browned on all sides, transfer the lamb to another large bowl and add 1 tbsp of your oil to the pan before cooking the next batch. 

Add the chopped onion and tomato paste to the drippings in the pan, and reduce the heat to medium. Saute until the onion is soft, about 5 minutes. At this point, i transfer the mixture to a dutch oven. 

Add the chicken broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger and lemon peel. Bring to a boil, making sure to stir along the bottom. 

Return the lamb to the dutch oven, and bring everything to a boil. Then, reduce the heat to low, cover with the lid, and simmer about 1 hour while the lamb heads to tender flavortown. 

Once tender, uncover and simmer to help the sauce thicken up for about 20 minutes. It should coat a spoon. 

I served mine over couscous with toasted almond, mint and grated lemon peel and it was a really nice flavor combo. Ya girl doesn’t really go for red wine, but lamb was made for pairing with red wine so pour yourself a glass while it cooks and have another when it’s finished! 

[tomchatt]

Dinner at @oliveandcitrus in #Redlands - a great dinner but dessert was most photogenic - 3 desserts with four spoons - chocolate ganache with espresso gelato and pistachios; butterscotch budino; blackberry cobbler with vanilla gelato; cocktails (bourbon with honey, lemon, fennel pollen; a fresh not blended strawberry margarita); fresh greens with burrata; beets; and a lamb collar tagine with apricot, currants, almonds, and farro. #food #realfood #lafoodie (at Olive & Citrus) https://www.instagram.com/p/ByjdMkqh2RK/?igshid=1jej9k4os0kg2

[leocomovivo]

Turning Tongue

Tables for Two: Kish-Kash Restaurant Review by Hannah Goldfield The New Yorker (8/20/18) magic couscous human ingenuity labor process specialized sieve falafel empire devoted Israeli casual diner stuff fluffier starchy pedestal scoop stew kitchen camp lamb apricot whitefish evening gentleman rosewater Libyan nose tagine lemon special muster compact dining room acoustics cheerful host harissa paste crimson burning spark turning tongue color

[honeychildoz]

I went to see The Inspiring and Emboldening Ms.@devita_davison speak. She brought me back to the bosom of Detroit. It’s people. It’s power. It’s genius. She made me long for Bettermade, Saunders, Conyeys, and Shatila’s the best Middle Eastern Bakery in our solar system. I have not thought so deeply about my 5 years there in a while. I was inspired to make Mrs. Mahalabia’s 30 hour lamb and all its trappings. Dearborn Michigan Inspired Apricot Lamb, Herb and Garlic flatbread, beet hummus, pine nut hummus, Worsterschire pickled tomatoes lemon and Aleppo Olives, local Feta… #goodnewdays #heritagecooking #damndelicious #dearborn #313 #devitadavison #tagine #middleeastern #shatilalike #foodlabdetroit #eatwelltasmania https://www.instagram.com/p/Btr6oHSBObU/?utm_source=ig_tumblr_share&igshid=gaindrq9wiyu

[askwhatsforlunch]

Lamb Tagine

One of the reasons I love a good, generous, old-fashioned Sunday Roast, is that it means a variety of possibilities to cook the leftovers the following week! If your Sunday pièce de résistance was a leg of lamb, for instance; it only takes a few spices and a bunch of dried fruit to transform it into a moreish Lamb Tagine! It’s almost magical!

Ingredients (serves 2 to 4):

3 tablespoons olive oil

1 small onion

1 large garlic clove

2 teaspoons Ras-el-Hanout

1/2 teaspoon ground cinnamon

1/4 teaspoon Red Chili Flakes

1/3 cup almonds

1/3 cup soft dried apricots

4 soft dried figs

315 grams/ ounces leftover Herb Roast Lamb along with 1/4 cup of its Roasting Juices

3 cups water

a pinch of sea salt flakes and freshly cracked black pepper

1/4 cup demerara sugar

In a large Dutch oven, heat olive oil over medium-high heat.

Peel and finely chop onion and add to the Dutch oven. Cook, a couple of minutes until softened. Mince in garlic. Stir in Ras-el-Hanout, cinnamon and Red Chili Flakes, and fry, a couple of minutes more. Stir in almonds, dried apricots and dried figs, and coat well into the spices. 

Tear in decent-sized chunks of Roast Lamb, and fry, 1 minute. Stir in Roasting Juices and water, and bring to the boil.

Once boiling, cover with the lid, reduce heat to low, and simmer, one hour.

Remove the lid, and season, to taste, with sea salt flakes and black pepper. Stir in demerara sugar until dissolved.

Serve Lamb Tagine hot, with Lemon Semolina.

[aminsabtridi]

The Moroccan Cuisine

Moroccan cuisine is a very diverse cuisine because of the influences of many civilizations and cultures that coexisted in Morocco. Moroccan cuisine is a mix of Berber, the first people that lived in Morocco, Arab, Mediterranean, and African influences. Throughout the history Morocco was the doorway between Europe and Africa and the point of interaction of many civilizations. Many experts consider Moroccan cuisine as the culinary star of North Africa and rated it among the best cuisine in the world. There are few places in the world where food is more carefully and artistically prepared, more delightfully served and more enjoyed than in Morocco. Morocco is an agricultural country that produces a wide range of Mediterranean vegetables and fruits. And also produces large quantities of sheep, cattle, poultry, and seafood that serve as a base for the Moroccan cuisine. Agricultural side of morocco influences the Moroccan cuisine that consists of a lot and vegetables and fewer portions of meats.

Spices

The spices are used widely in the Moroccan dishes, they are imported to Morocco for thousands of year and some are grown locally such as saffron, mint, oranges, and lemon. moroccan cuisine is characterized by rich spices like cumin, coriander; dried ginger, cinnamon, and paprika are on the cook's shelf. Also a side dish that open the appetite is called Harissa, a paste of garlic, chilies, olive oil, and salt, makes for spicy dishes that stand out among the milder foods that are more the Mediterranean norm. And there is also Ras El Hanout, which means head of the shop, names a dried spice mixture that combines anywhere from 10 to 100 spices. Each vendor has his own secret recipe, and no two are exactly alike.

The Meals

Moroccans have three meal Breakfast, lunch, and dinner; Bread is eaten with every meal. The midday meal or the lunch is the main meal, with the exception of the holy Month of Ramadan, The main meal is served around 9 or t10 o`clock of the night, because people were fasting during the day. The typical meal starts with hot or cold salads followed by the main dish; the main dish contains lamb, chicken, beef or fish with vegetables. A cup of sweet Mint tea is usually used to end the meal. If a Moroccan invite you to drink tea with him, don`t refuse his invitation you will disappoint him. In Morocco, tea with mint is a symbol of hospitability and welcoming the guests. Moroccans always wash their hands before start eating the meal because they eat mostly with their hands and use bread as utensil only for couscous some they use spoons.

Famous dishes

Couscous is a dish of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished granules are about one millimeter in diameter before cooking. Different cereals may be used. Traditional couscous requires considerable preparation time and is usually steamed. In many places, a more-processed, quick-cook couscous is available and is particularly valued for its short preparation time. Couscous is traditionally topped with meat and vegetables. It can also be eaten alone, flavored, or plain, warm or cold, or as a dish. Moroccans believe that couscous` origin is morocco. Couscous is popular in Morocco and Northern Africa countries like Algeria, Tunisia and Libya. It is also popular in the west Africa,franc,Spain and Italy, as well as in turkey,Greece, Cyprus and and most Arabic countries. Couscous is central to Moroccan cuisine and is often cooked with spices, vegetables, nuts, and raisins. It makes a meal in itself or is topped with rich stews and roasted meats. Most family cooked couscous in Fridays as a tradition. Nowadays, couscous is an international dish that you can get in many big restaurants in many parts of the world.

Meats

Beef is the most eaten red meat in Morocco, lamb is preferred but it`s not common because of its higher price. Poultry and fish are used more due to their lower price. Among the most famous dishes are Couscous, Tajine, Tanjia, Pastille and Harira. Harira is the most famous soup in Morocco that is eaten extensively with dates in the holy month of Ramadan. Moroccan salads made from raw ingredients and cooked vegetables. The salad could be served either hot or cold such as Zaalouk, eggplant and tomato mixture.Lamb is a principal meat, roasted lamb is cooked until tender enough to be pulled apart and eaten with the fingers. It is often topped with raisin and onion sauces, or even an apricot puree. Meat and fish can be grilled, stewed, or cooked in earthenware called Tagine. Savory foods are enhanced with fruits, dried and fresh apricots, dates, figs, and raisins, to name a few. the lemon preserved in a salt-lemon juice mixture bring a unique face to many Moroccan chicken and pigeon dishes. Nuts are prominent; pine nuts, almonds, and pistachios show up in all sorts of unexpected places. Moroccan sweets are rich and dense confections of cinnamon, almond, and fruit perfumes that are rolled in filed dough, soaked in honey, and stirred into puddings.

Conclusion:

Moroccan cuisine is one of the most important cuisines in the Mediterranean cuisine. The civilizations that lived in morocco enrich the diversity of Moroccan cuisine. In Morocco, Most homemade dishes are prepared by women. Moroccan women don`t allow their husbands to be with them in the kitchen they consider it their own private business. The wives stand in the kitchen for long hours to prepare the wonderful dishes especially when there is guest at home. Moroccan people are eager to show their hospitality to their guests. So if you visit Morocco even the poor family will starve to prepare the most famous and finest dishes for you to show you their hospitably. The way of cooking some dishes vary from different cities in Morocco such as Fez, Meknes, Marrakech, Rabat and Tetouan refined Moroccan cuisine over the centuries and created the basis for what is known as Moroccan cuisine today.

Article Source: https://EzineArticles.com/expert/Abdul_Mouhsin/600196

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[timclymer]

The Foods You Need to Eat During Pregnancy!

Need some real, practical suggestions for healthy breakfasts, snacks, meals and drinks for avoiding excess weight gain during pregnancy? Look no further – we’ve even given you a shopping list!

PREGNANCY NUTRITION: TOP FOODS TO EAT AND TO AVOID!

Pregnancy Nutrition : BREAKFAST IDEAS

Fresh fruit smoothie: Blend any fresh fruit (with some natural unsweetened live yoghurt (soya, goat or cow’s) and a handful of mixed seeds (eg pumpkin, sunflower, sesame and linseed).

Tip: if you are in a hurry, add fresh orange or apple juice to dilute your smoothie so it’s easy to drink, then put in a beaker and take it with you.

Boiled, scrambled or poached egg with buttered oat cakes or rye toast. – Wholegrain rye toast spread with nut butter (almond, cashew, hazel or peanut)

Mix a handful of oats in a bowl of live natural yoghurt and top with a few pieces of chopped fresh fruit and a handful of chopped nuts.

Spread some cream cheese on corn cakes or wheat-free bread / crackers and top with wild or organic smoked salmon.

Porridge cooked in water with grated apple and a teaspoon of cinnamon. Tip: soak oats in water for 10 minutes before cooking – this will bring out their creamy flavor, so there’s no need to use milk. Add some hot stewed apple and berries

An omelet (filling ideas: grated cheese and red onion, mixed fresh herbs, chopped tomatoes and peppers, garlic mushrooms and watercress, smoked salmon).

Baked beans on rye toast.

Pregnancy Nutrition : DRINKS IDEAS

Herb teas instead of caffeinated tea. There are so many varieties now, experiment until you find one you like. Rooibosch (Red Bush) tea is the closest to ‘normal’ tea and can be drunk with milk.

Caro, Barleycup and Dandelion coffee are all caffeine-free coffee alternatives. Teeccino is a delicious coffee substitute that you make in a cafetiere (comes in different flavors, eg mocha, vanilla nut, almond amaretto)

Instead of alcohol, mix fruit, elderflower or ginger cordials with sparking water.

SEEDS are rich in protein, essential fats, vitamins and minerals – grinding them helps to release their nutrients. Aim to have a heaped tablespoon each day and add to cereals, yogurt, soups or salads.

Buy some fresh, unsalted seeds – pumpkin, sunflower, sesame and linseed (also called flaxseeds – the golden variety is richer in essential fats than brown) .Using a coffee grinder or a gringing attachment from a food processor, grind a mixture that’s 50% linseed and 50% a combination of pumpkin, sunflower and sesame. Grind enough to fill a small glass jar (choose glass rather than plastic as plastic can damage the essential fats in the seeds). Store your jar in the fridge. Ideally, keep your unground seeds in a dark cupboard to protect them from light or oxygen damage (essential fats can be damaged easily).

Pregnancy Nutrition : ENERGY BOOSTING SNACK IDEAS

An apple and a handful of pumpkin or sunflower seeds

A pear, peach or other seasonal fruit with 10 fresh almonds

Three oat cakes with nut butter (almond and hazelnut butter is a delicious alternative to peanut – buy in health food shops).

Mackerel, salmon or mushroom pate on two ryvita (beware pate in pregnancy without homemade and without fresh mayonnaise / egg).

Carrot and celery sticks with hummus.

Berries stirred into a small pot of natural yogurt.

Pregnancy Nutrition : QUICK AND EASY MEAL IDEAS

Roasted vegetables with pesto crusted chicken or fish: Add a pesto-coated organic chicken breast or fish fillet (organic salmon or cod works well) to a baking tray of part-roasted vegetables (eg new potatoes, cherry tomatoes, courgettes, onions, garlic red and yellow peppers) and cook for a further 10-20 minutes. Season with salt and freshly ground pepper.

Chickpea and apricot tagine: To a basic tomato sauce (ie a tin of chopped tomatoes added to an onion and garlic clove softened in olive oil), stir in half a finely chopped red chill, a pinch of ground cumin, a handful of chopped dried apricots and three handfuls of chopped mixed vegetables (eg carrots, courgettes and baby corn). Add water if necessary to make a nice sauce consistency, then season and simmer for 15 minutes. Add a tin of chickpeas and cook for a further 10 minutes, then stir in a handy of fresh chopped coriander and serve with couscous, quinoa or brown rice.

Haddock poached in a parsley and lemon tofu sauce: Blend half a block of silken tofu with a clove of garlic, the juice of half a lemon, some chopped parsley, salt and pepper. Add to a pan with two haddock fillets and slowly simmer so that the fish poaches (about 15 minutes, but keep checking). Serve with steamed broccoli or green vegetables and brown rice.

Baked potato and sweet potato filling ideas:

Hummus (home-made ideally); Ratatouille or baked beans topped with grated Cheddar; Cottage cheese with chives or spring onion, mixed with chopped red or yellow peppers, cucumber or prawns; Roasted vegetables and pesto; Tinned or smoked salmon mixed with cottage cheese or crème fraîche; Cannelini or butter beans mashed with anchovy fillets and black olives, with lemon juice and black pepper; Steamed leeks, broccoli or cauliflower florets mixed with cheese sauce; Hard boiled egg chopped and mixed with cottage cheese or crème fraîche and chopped parsley; Guacamole (again, make your own or buy in the deli section of your supermarket)

DELICIOUS SALADS (perfect for a light meal or packed lunch):

A simple salad of mixed leaves and chopped raw vegetables can become a nutritious and delicious meal in moments if you keep your fridge stocked with deli delights such as artichoke hearts, sun blushed tomatoes, olives, hard boiled eggs, peppers, sweet baby peppers, anchovies , smoked fish and slices of lean white meat.

Smoked organic trout fillet (a delicious alternative to smoked salmon that is packed with Omega 3 Essential Fats) with flageolet beans or lightly steamed broad beans mixed with lemon juice and black pepper.

Hot smoked organic trout or salmon, or smoked organic mackerel, flaked through whole grains such as quinoa, brown rice, millet or couscous, with chopped raw vegetables. Season with lemon juice, balsamic vinegar, black pepper and chopped fresh herbs.

Tofu chunks (marinated in tamari or soy, ginger, garlic and sesame oil and brown rice syrup), stir fried for seven minutes or till golden and fairly crisp. Toss through whole grains as above, or stir into buckwheat noodles with finely sliced ​​cucumber and seaweed (packs of dried varieties can be found in the Oriental section of supermarkets). Sprinkle with sesame seeds and serve warm or chilled. – Mixed bean salad with peppers, cherry tomatoes, red onion, sweet baby peppers and chopped hard boiled egg, with a tomato and basil dressing.

Chickpeas dressed with paprika, lemon juice, black pepper and a sprinkle of sea salt or Solo low sodium salt and parsley, with quinoa.

Warm potato salad with passata (sieved, chopped tomatoes – buy at your supermarket), with a dressing made from olive oil, paprika, chillies and crushed garlic.

Taboulleh of couscous, bulgar wheat, millet or quinoa with chopped cherry tomatoes, spring onions, cucumber, parsley, mint, olive oil, lemon juice and seasoning.

Whole rumors, crumbled feta cheese, broad beans and alfalfa sprouts.

Blueberries and apricots on green leaves such as lamb’s leaf or spinach, with feta cheese crumbled over the top.

EASY PUDDINGS

Raspberry sorbet: Liquidize frozen raspberries and bananas to a smooth puree.

Apricot whisk: Puree a useful of apricots (fresh or dried) with half a cup of low-fat curd cheese or silken tofu lighted with two whisked egg whites.

Pregnancy Nutrition: SHOPPING LIST: NEW FOODS AND BRANDS TO LOOK OUT FOR!

Nairns oatcakes (wheat and sugar free) Terrance Stamp wheat-free breads Boridinsky rye bread Pumpernickel-style rye bread (eg thin slices of dark bread Sugar-free peanut butter) Cashew, almond and hazelnut butters Fresh, unsalted seeds (pumpkin, sunflower, sesame and golden linseed) Intelligent Eating or Columbus eggs (rich in Omega 3 essential fats) Fresh, unsalted nuts (eg almonds, pecans, hazelnuts, brazils, cashews or mixed nuts) Frozen berries – look out for blueberries , summer fruits, forest fruits and raspberries. Organic oats – If having them cold, look out for small rather than jumbo oats (you should also find these in a health food shop.) Rooibosch tea (Tick Tock is a good brand) Elderflower or ginger cordials Quinoa

It’s important that you COMMIT TO EATING BETTER QUALITY FOOD TODAY! Pregnancy is only 9 months long and your precious little one needs those nutrients for proper growth and development, not to mention you need them for strength and energy.

Source by Wendy Powell

from Home Solutions Forev https://homesolutionsforev.com/the-foods-you-need-to-eat-during-pregnancy/ via Home Solutions on WordPress from Home Solutions FOREV https://homesolutionsforev.tumblr.com/post/184879845660 via Tim Clymer on Wordpress

[homesolutionsforev]

The Foods You Need to Eat During Pregnancy!

Need some real, practical suggestions for healthy breakfasts, snacks, meals and drinks for avoiding excess weight gain during pregnancy? Look no further – we've even given you a shopping list!

PREGNANCY NUTRITION: TOP FOODS TO EAT AND TO AVOID!

Pregnancy Nutrition : BREAKFAST IDEAS

Fresh fruit smoothie: Blend any fresh fruit (with some natural unsweetened live yoghurt (soya, goat or cow's) and a handful of mixed seeds (eg pumpkin, sunflower, sesame and linseed).

Tip: if you are in a hurry, add fresh orange or apple juice to dilute your smoothie so it's easy to drink, then put in a beaker and take it with you.

Boiled, scrambled or poached egg with buttered oat cakes or rye toast. – Wholegrain rye toast spread with nut butter (almond, cashew, hazel or peanut)

Mix a handful of oats in a bowl of live natural yoghurt and top with a few pieces of chopped fresh fruit and a handful of chopped nuts.

Spread some cream cheese on corn cakes or wheat-free bread / crackers and top with wild or organic smoked salmon.

Porridge cooked in water with grated apple and a teaspoon of cinnamon. Tip: soak oats in water for 10 minutes before cooking – this will bring out their creamy flavor, so there's no need to use milk. Add some hot stewed apple and berries

An omelet (filling ideas: grated cheese and red onion, mixed fresh herbs, chopped tomatoes and peppers, garlic mushrooms and watercress, smoked salmon).

Baked beans on rye toast.

Pregnancy Nutrition : DRINKS IDEAS

Herb teas instead of caffeinated tea. There are so many varieties now, experiment until you find one you like. Rooibosch (Red Bush) tea is the closest to 'normal' tea and can be drunk with milk.

Caro, Barleycup and Dandelion coffee are all caffeine-free coffee alternatives. Teeccino is a delicious coffee substitute that you make in a cafetiere (comes in different flavors, eg mocha, vanilla nut, almond amaretto)

Instead of alcohol, mix fruit, elderflower or ginger cordials with sparking water.

SEEDS are rich in protein, essential fats, vitamins and minerals – grinding them helps to release their nutrients. Aim to have a heaped tablespoon each day and add to cereals, yogurt, soups or salads.

Buy some fresh, unsalted seeds – pumpkin, sunflower, sesame and linseed (also called flaxseeds – the golden variety is richer in essential fats than brown) .Using a coffee grinder or a gringing attachment from a food processor, grind a mixture that's 50% linseed and 50% a combination of pumpkin, sunflower and sesame. Grind enough to fill a small glass jar (choose glass rather than plastic as plastic can damage the essential fats in the seeds). Store your jar in the fridge. Ideally, keep your unground seeds in a dark cupboard to protect them from light or oxygen damage (essential fats can be damaged easily).

Pregnancy Nutrition : ENERGY BOOSTING SNACK IDEAS

An apple and a handful of pumpkin or sunflower seeds

A pear, peach or other seasonal fruit with 10 fresh almonds

Three oat cakes with nut butter (almond and hazelnut butter is a delicious alternative to peanut – buy in health food shops).

Mackerel, salmon or mushroom pate on two ryvita (beware pate in pregnancy without homemade and without fresh mayonnaise / egg).

Carrot and celery sticks with hummus.

Berries stirred into a small pot of natural yogurt.

Pregnancy Nutrition : QUICK AND EASY MEAL IDEAS

Roasted vegetables with pesto crusted chicken or fish: Add a pesto-coated organic chicken breast or fish fillet (organic salmon or cod works well) to a baking tray of part-roasted vegetables (eg new potatoes, cherry tomatoes, courgettes, onions, garlic red and yellow peppers) and cook for a further 10-20 minutes. Season with salt and freshly ground pepper.

Chickpea and apricot tagine: To a basic tomato sauce (ie a tin of chopped tomatoes added to an onion and garlic clove softened in olive oil), stir in half a finely chopped red chill, a pinch of ground cumin, a handful of chopped dried apricots and three handfuls of chopped mixed vegetables (eg carrots, courgettes and baby corn). Add water if necessary to make a nice sauce consistency, then season and simmer for 15 minutes. Add a tin of chickpeas and cook for a further 10 minutes, then stir in a handy of fresh chopped coriander and serve with couscous, quinoa or brown rice.

Haddock poached in a parsley and lemon tofu sauce: Blend half a block of silken tofu with a clove of garlic, the juice of half a lemon, some chopped parsley, salt and pepper. Add to a pan with two haddock fillets and slowly simmer so that the fish poaches (about 15 minutes, but keep checking). Serve with steamed broccoli or green vegetables and brown rice.

Baked potato and sweet potato filling ideas:

Hummus (home-made ideally); Ratatouille or baked beans topped with grated Cheddar; Cottage cheese with chives or spring onion, mixed with chopped red or yellow peppers, cucumber or prawns; Roasted vegetables and pesto; Tinned or smoked salmon mixed with cottage cheese or crème fraîche; Cannelini or butter beans mashed with anchovy fillets and black olives, with lemon juice and black pepper; Steamed leeks, broccoli or cauliflower florets mixed with cheese sauce; Hard boiled egg chopped and mixed with cottage cheese or crème fraîche and chopped parsley; Guacamole (again, make your own or buy in the deli section of your supermarket)

DELICIOUS SALADS (perfect for a light meal or packed lunch):

A simple salad of mixed leaves and chopped raw vegetables can become a nutritious and delicious meal in moments if you keep your fridge stocked with deli delights such as artichoke hearts, sun blushed tomatoes, olives, hard boiled eggs, peppers, sweet baby peppers, anchovies , smoked fish and slices of lean white meat.

Smoked organic trout fillet (a delicious alternative to smoked salmon that is packed with Omega 3 Essential Fats) with flageolet beans or lightly steamed broad beans mixed with lemon juice and black pepper.

Hot smoked organic trout or salmon, or smoked organic mackerel, flaked through whole grains such as quinoa, brown rice, millet or couscous, with chopped raw vegetables. Season with lemon juice, balsamic vinegar, black pepper and chopped fresh herbs.

Tofu chunks (marinated in tamari or soy, ginger, garlic and sesame oil and brown rice syrup), stir fried for seven minutes or till golden and fairly crisp. Toss through whole grains as above, or stir into buckwheat noodles with finely sliced ​​cucumber and seaweed (packs of dried varieties can be found in the Oriental section of supermarkets). Sprinkle with sesame seeds and serve warm or chilled. – Mixed bean salad with peppers, cherry tomatoes, red onion, sweet baby peppers and chopped hard boiled egg, with a tomato and basil dressing.

Chickpeas dressed with paprika, lemon juice, black pepper and a sprinkle of sea salt or Solo low sodium salt and parsley, with quinoa.

Warm potato salad with passata (sieved, chopped tomatoes – buy at your supermarket), with a dressing made from olive oil, paprika, chillies and crushed garlic.

Taboulleh of couscous, bulgar wheat, millet or quinoa with chopped cherry tomatoes, spring onions, cucumber, parsley, mint, olive oil, lemon juice and seasoning.

Whole rumors, crumbled feta cheese, broad beans and alfalfa sprouts.

Blueberries and apricots on green leaves such as lamb's leaf or spinach, with feta cheese crumbled over the top.

EASY PUDDINGS

Raspberry sorbet: Liquidize frozen raspberries and bananas to a smooth puree.

Apricot whisk: Puree a useful of apricots (fresh or dried) with half a cup of low-fat curd cheese or silken tofu lighted with two whisked egg whites.

Pregnancy Nutrition: SHOPPING LIST: NEW FOODS AND BRANDS TO LOOK OUT FOR!

Nairns oatcakes (wheat and sugar free) Terrance Stamp wheat-free breads Boridinsky rye bread Pumpernickel-style rye bread (eg thin slices of dark bread Sugar-free peanut butter) Cashew, almond and hazelnut butters Fresh, unsalted seeds (pumpkin, sunflower, sesame and golden linseed) Intelligent Eating or Columbus eggs (rich in Omega 3 essential fats) Fresh, unsalted nuts (eg almonds, pecans, hazelnuts, brazils, cashews or mixed nuts) Frozen berries – look out for blueberries , summer fruits, forest fruits and raspberries. Organic oats – If having them cold, look out for small rather than jumbo oats (you should also find these in a health food shop.) Rooibosch tea (Tick Tock is a good brand) Elderflower or ginger cordials Quinoa

It's important that you COMMIT TO EATING BETTER QUALITY FOOD TODAY! Pregnancy is only 9 months long and your precious little one needs those nutrients for proper growth and development, not to mention you need them for strength and energy.

Source by Wendy Powell

from Home Solutions Forev https://homesolutionsforev.com/the-foods-you-need-to-eat-during-pregnancy/ via Home Solutions on WordPress

[csibongourmet]

C Si Bon Vegan Tagine is made using the freshest ingredients straight from the local market, blended with warming spices, harissa, apricots, chick peas and more. This would pair beautifully with rice, couscous and some fresh coriander with preserved lemon. You could also pair with the C Si Bon Lamb Tagine and have a delicious, wholesome, healthy dinner. All you need to do is heat and eat! Open until 6 tonight. Come and stock up for the week ahead or order online for delivery Tuesday at www.csibon.com.au.