#Lemon and Apricot Lamb Tagine recipe

[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. 

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 Hijab The Crown

[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! 

[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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[foursprouthealth-blog]

23 Moroccan-Inspired Meals That Are Everything Your Spice Rack Has Been Waiting For

New Post has been published on http://foursprout.com/health/23-moroccan-inspired-meals-that-are-everything-your-spice-rack-has-been-waiting-for/

23 Moroccan-Inspired Meals That Are Everything Your Spice Rack Has Been Waiting For

You’ve probably heard some version of this refrain over and over: To make food taste better without compromising nutrition, spices are key. But if you’re not quite sure how to use them, navigating those endless rows of seasonings at the store can seem pretty intimidating.

One delicious way to get it right? Make more of your dishes Moroccan! From cumin-heavy couscous and saffron-infused rice to harissa-spiked salads and cardamom meatballs, these 23 Moroccan recipes prove that North African cuisine knows its way around a spice rack.

Salads and Soups

1. Moroccan Raw Carrot Salad

Photo: Savory Tooth

Salads don’t always have to start with a pile of greens! Using shredded carrots instead of the usual kale/spinach/lettuce, this salad is brimming with eyesight-boosting beta-carotene, but you don’t need 20/20 vision to see that it’s also packed with tons of other nutrients from the chopped pecans, sunflower seeds, and fresh parsley that are tossed alongside the veggie.

2. Instant Pot Moroccan Sweet Potato Soup

Photo: Vintage Kitty

Loaded with root veggies and chickpeas, seasoned with spicy harissa, and garnished with yogurt swirls and fresh herbs, this plant-based purée manages to be rustic and elegant all at once. Thanks to its filling, wholesome ingredients, and its easy Instant Pot prep method, it’s a no-brainer for busy weeknights.

3. Moroccan Roasted Acorn Squash Soup

Photo: Food Faith Fitness

Wondering how a soup that’s free of meat, dairy, gluten, and grains can still taste good? Two words: Moroccan seasonings. Dashes of cinnamon, cumin, allspice, and paprika add spicy, warming depth to this naturally sweet acorn squash and date blend. Whether you’re vegan, Paleo, or on the Whole30, you need this on your menu.

4. Moroccan Watermelon Salad With Pistachio

Photo: Feasting at Home

Combining watermelon, feta, and cucumbers with olive oil, parsley, and red onion, this salad is a tasty marriage of everyday Mediterranean and Moroccan ingredients. The flavors take the whole fusion thing a step further, since the fruit, herbs, and salty cheese make for the perfect balance of sweet and savory.

5. Zaalouk (Moroccan Aubergine and Tomato Salad)

Photo: My Moorish Plate

This eggplant-based dish is the Moroccan answer to both French ratatouille and Middle Eastern baba ghanoush, keeping the garlic and olive oil, but swapping out creamy tahini for lots of tangy tomato action. And like any good salad, it’s best served with bread on the side.

6. Super Hearty Moroccan Lentil Soup

Photo: Find My Mojyo

It isn’t a Moroccan meal without legumes. Using red lentils makes this soup especially authentic, but don’t worry if you have to use another kind. The garlic, cumin, and paprika will still give it plenty of North African flavor.

7. Moroccan Spiced Pomegranate Salad With Creamy Tahini Dressing

Photo: The Cool York

Don’t let ingredients like pomegranate seeds, tahini, and the classic Moroccan Ras el Hanout spice blend make you dismiss this salad as too “out there:” Not only is it incredibly easy, taking only about 10 minutes to put together, but every crunchy, creamy bite is well worth any extra effort it might take to find some of the items called for.

8. Slow-Cooker Moroccan Chicken Soup

Photo: Dash of Herbs

Soups that can double as main meals are a busy cook’s dream come true. This one, full of nourishing goodies like shredded chicken, quinoa, and squash, scores even more points for being extra delicious due to the cinnamon and cumin, and extra easy with the slow cooker’s help.

Side Dishes

9. Moroccan-Spiced Vegetable Couscous

Photo: Erren’s Kitchen

Morocco’s flagship grain is traditionally meant to be eaten only on Fridays, but when there are delicious recipes like this to be had, why limit your consumption of it to just one day? With plenty of chickpeas, veggies, and spices, this dish will have you going back for more multiple days this week.

10. Moroccan Saffron Rice Pilaf

Photo: Salted Mint

A Moroccan rice dish isn’t complete without saffron, but just a few of these magenta strands go a long way to making this simple side really fragrant. Packed with dried fruits and nuts, kicked up with coriander and cardamom, and ready in 30 minutes, the final product is as exotic as it is easy.

11. Moroccan Roasted Cauliflower With Tahini Dressing, Pistachios, and Dates

Photo: Kneading at Home

We’re doing all sorts of things to cauliflower these days: ricing it, puréeing it into sauce, sticking it in smoothies. This recipe, however, reminds us that simply roasted florets are just as tasty, especially when topped with a creamy tahini drizzle and lightly toasted pistachios.

12. Moroccan Quinoa With Blood Oranges, Olives, Almond, and Mint

Photo: Feasting at Home

This gluten-free recipe is a delicious example of Moroccan cuisine’s ability to expertly incorporate fruit into savory dishes. With orange segments scattered into the pile of quinoa and almonds, each crunchy, nutty spoonful also comes with just enough juicy fruit flavor.

13. Moroccan Potato Salad

Photo: The Iron You

Next time you’re bringing the potato salad to a potluck or picnic, take a break from the often bland, mayo-drenched classic. This version, opting for healthier Greek yogurt plus olives, herbs, and Ras el Hanout for some much-needed zing, is much more interesting.

14. Moroccan White Beans and Greens in Tomato Sauce

Photo: Ruby Josephine

When chickpeas, black beans, and kidney beans often take the spotlight, white beans get left in the lurch a bit. Moroccan cuisine does right by them here with the traditional loubia, where the protein-rich legumes are stewed in a richly spiced tomato sauce and sopped up with big hunks of bread.

15. Moroccan Freekeh Pilaf

Photo: Rachel Cooks

Popular throughout Africa, this wheat variety is particularly tasty served up Moroccan-style with golden raisins, dried apricots, and orange zest. If you’ve never had the grain before, this is a freekeh’n delicious way to get acquainted.

16. Chermoula Roasted Eggplant

Photo: Nerds With Knives

Proving that eggplant doesn’t always have to be puréed or fried, this fun-to-eat side leaves the roasted halves intact. The dish looks fancy, but all it takes is a sheet pan and an oven for it to come together—even the spiced chermoula “sauce” on top is a no-cook recipe.

Main Dishes

17. Sweet Potato Noodles and Moroccan Turkey Winter Bowl

Photo: Two Lucky Spoons

This may look like a Paleo spin on Italian pasta, but all the flavors couldn’t be more Moroccan. The sweet potato noodles are seasoned with cumin; the ground turkey is sautéed with chili powder and fennel; and instead of a marinara, there’s a parsley-studded yogurt sauce tying it all together.

18. Lemon Cardamom Meatballs With Pine Nuts and Garlic Tahini Sauce

Photo: Heart Beet Kitchen

These meatballs get their North African twist from the lamb at their base along with cinnamon, cardamom, and cilantro in the mix, and a tahini sauce on top. To round out the authentic effect, serve them on rice or couscous instead of pasta.

19. Moroccan Chicken Burgers With Feta and Carrot

Photo: Curry Trail

Chicken and a refreshing carrot slaw make these burgers lighter than your usual beef-and-cheese-filled buns, but that doesn’t mean they skimp on flavor. In fact, with paprika, harissa, plenty of garlic, and fresh mint, these give the standard Big Mac a serious run for its money.

20. Moroccan Potato and Lentil Tacos With Harissa

Photo: Warm Vanilla Sugar

You’re probably unlikely to find tacos anywhere in North Africa, but that’s exactly why fusion food is so much fun! As it turns out, stuffing tortillas with harissa-spiced potatoes and lentils, and topping ’em off with avocado, is a pretty killer way to marry Mexico with Morocco.

21. Skillet Beef Tagine With Spiralized Butternut Squash

Photo: Mindy’s Cooking Obsession

Tagine actually refers to the funkily shaped clay pot in which stew is slow-cooked, but let’s be real—not everyone has one of those. Still, get all the taste of the traditional dish in this skillet version: Butternut squash spirals provide a slightly sweet contrast from the bold, paprika-spiced tomato sauce, and succulent chunks of beef make it a complete meal.

22. Easy Moroccan Chicken

Photo: Mommy’s Home Cooking

Dried fruit, olives, and cumin instantly give any dish some Moroccan-inspired magic. Here, those ingredients (and a few others) join chickpeas and chicken for an easy 30-minute skillet meal, giving you a welcome alternative from your usual grilled chicken breast dinner.

23. Moroccan Lamb Stuffed Sweet Potato

Photo: Sarah Bell Nutrition

Lamb is basically the chicken of Moroccan cuisine—it’s that frequently used. While you’ll traditionally find it in a stew, this recipe finds another use for it, turning the ground meat into a savory stuffing for baked sweet potatoes. With peas and spinach also in the mix, each serving of this dish is a perfect balance of protein, carbs, veggies, and fiber.

[foursprout-blog]

23 Moroccan-Inspired Meals That Are Everything Your Spice Rack Has Been Waiting For

New Post has been published on http://foursprout.com/health/23-moroccan-inspired-meals-that-are-everything-your-spice-rack-has-been-waiting-for/

23 Moroccan-Inspired Meals That Are Everything Your Spice Rack Has Been Waiting For

You’ve probably heard some version of this refrain over and over: To make food taste better without compromising nutrition, spices are key. But if you’re not quite sure how to use them, navigating those endless rows of seasonings at the store can seem pretty intimidating.

One delicious way to get it right? Make more of your dishes Moroccan! From cumin-heavy couscous and saffron-infused rice to harissa-spiked salads and cardamom meatballs, these 23 Moroccan recipes prove that North African cuisine knows its way around a spice rack.

Salads and Soups

1. Moroccan Raw Carrot Salad

Photo: Savory Tooth

Salads don’t always have to start with a pile of greens! Using shredded carrots instead of the usual kale/spinach/lettuce, this salad is brimming with eyesight-boosting beta-carotene, but you don’t need 20/20 vision to see that it’s also packed with tons of other nutrients from the chopped pecans, sunflower seeds, and fresh parsley that are tossed alongside the veggie.

2. Instant Pot Moroccan Sweet Potato Soup

Photo: Vintage Kitty

Loaded with root veggies and chickpeas, seasoned with spicy harissa, and garnished with yogurt swirls and fresh herbs, this plant-based purée manages to be rustic and elegant all at once. Thanks to its filling, wholesome ingredients, and its easy Instant Pot prep method, it’s a no-brainer for busy weeknights.

3. Moroccan Roasted Acorn Squash Soup

Photo: Food Faith Fitness

Wondering how a soup that’s free of meat, dairy, gluten, and grains can still taste good? Two words: Moroccan seasonings. Dashes of cinnamon, cumin, allspice, and paprika add spicy, warming depth to this naturally sweet acorn squash and date blend. Whether you’re vegan, Paleo, or on the Whole30, you need this on your menu.

4. Moroccan Watermelon Salad With Pistachio

Photo: Feasting at Home

Combining watermelon, feta, and cucumbers with olive oil, parsley, and red onion, this salad is a tasty marriage of everyday Mediterranean and Moroccan ingredients. The flavors take the whole fusion thing a step further, since the fruit, herbs, and salty cheese make for the perfect balance of sweet and savory.

5. Zaalouk (Moroccan Aubergine and Tomato Salad)

Photo: My Moorish Plate

This eggplant-based dish is the Moroccan answer to both French ratatouille and Middle Eastern baba ghanoush, keeping the garlic and olive oil, but swapping out creamy tahini for lots of tangy tomato action. And like any good salad, it’s best served with bread on the side.

6. Super Hearty Moroccan Lentil Soup

Photo: Find My Mojyo

It isn’t a Moroccan meal without legumes. Using red lentils makes this soup especially authentic, but don’t worry if you have to use another kind. The garlic, cumin, and paprika will still give it plenty of North African flavor.

7. Moroccan Spiced Pomegranate Salad With Creamy Tahini Dressing

Photo: The Cool York

Don’t let ingredients like pomegranate seeds, tahini, and the classic Moroccan Ras el Hanout spice blend make you dismiss this salad as too “out there:” Not only is it incredibly easy, taking only about 10 minutes to put together, but every crunchy, creamy bite is well worth any extra effort it might take to find some of the items called for.

8. Slow-Cooker Moroccan Chicken Soup

Photo: Dash of Herbs

Soups that can double as main meals are a busy cook’s dream come true. This one, full of nourishing goodies like shredded chicken, quinoa, and squash, scores even more points for being extra delicious due to the cinnamon and cumin, and extra easy with the slow cooker’s help.

Side Dishes

9. Moroccan-Spiced Vegetable Couscous

Photo: Erren’s Kitchen

Morocco’s flagship grain is traditionally meant to be eaten only on Fridays, but when there are delicious recipes like this to be had, why limit your consumption of it to just one day? With plenty of chickpeas, veggies, and spices, this dish will have you going back for more multiple days this week.

10. Moroccan Saffron Rice Pilaf

Photo: Salted Mint

A Moroccan rice dish isn’t complete without saffron, but just a few of these magenta strands go a long way to making this simple side really fragrant. Packed with dried fruits and nuts, kicked up with coriander and cardamom, and ready in 30 minutes, the final product is as exotic as it is easy.

11. Moroccan Roasted Cauliflower With Tahini Dressing, Pistachios, and Dates

Photo: Kneading at Home

We’re doing all sorts of things to cauliflower these days: ricing it, puréeing it into sauce, sticking it in smoothies. This recipe, however, reminds us that simply roasted florets are just as tasty, especially when topped with a creamy tahini drizzle and lightly toasted pistachios.

12. Moroccan Quinoa With Blood Oranges, Olives, Almond, and Mint

Photo: Feasting at Home

This gluten-free recipe is a delicious example of Moroccan cuisine’s ability to expertly incorporate fruit into savory dishes. With orange segments scattered into the pile of quinoa and almonds, each crunchy, nutty spoonful also comes with just enough juicy fruit flavor.

13. Moroccan Potato Salad

Photo: The Iron You

Next time you’re bringing the potato salad to a potluck or picnic, take a break from the often bland, mayo-drenched classic. This version, opting for healthier Greek yogurt plus olives, herbs, and Ras el Hanout for some much-needed zing, is much more interesting.

14. Moroccan White Beans and Greens in Tomato Sauce

Photo: Ruby Josephine

When chickpeas, black beans, and kidney beans often take the spotlight, white beans get left in the lurch a bit. Moroccan cuisine does right by them here with the traditional loubia, where the protein-rich legumes are stewed in a richly spiced tomato sauce and sopped up with big hunks of bread.

15. Moroccan Freekeh Pilaf

Photo: Rachel Cooks

Popular throughout Africa, this wheat variety is particularly tasty served up Moroccan-style with golden raisins, dried apricots, and orange zest. If you’ve never had the grain before, this is a freekeh’n delicious way to get acquainted.

16. Chermoula Roasted Eggplant

Photo: Nerds With Knives

Proving that eggplant doesn’t always have to be puréed or fried, this fun-to-eat side leaves the roasted halves intact. The dish looks fancy, but all it takes is a sheet pan and an oven for it to come together—even the spiced chermoula “sauce” on top is a no-cook recipe.

Main Dishes

17. Sweet Potato Noodles and Moroccan Turkey Winter Bowl

Photo: Two Lucky Spoons

This may look like a Paleo spin on Italian pasta, but all the flavors couldn’t be more Moroccan. The sweet potato noodles are seasoned with cumin; the ground turkey is sautéed with chili powder and fennel; and instead of a marinara, there’s a parsley-studded yogurt sauce tying it all together.

18. Lemon Cardamom Meatballs With Pine Nuts and Garlic Tahini Sauce

Photo: Heart Beet Kitchen

These meatballs get their North African twist from the lamb at their base along with cinnamon, cardamom, and cilantro in the mix, and a tahini sauce on top. To round out the authentic effect, serve them on rice or couscous instead of pasta.

19. Moroccan Chicken Burgers With Feta and Carrot

Photo: Curry Trail

Chicken and a refreshing carrot slaw make these burgers lighter than your usual beef-and-cheese-filled buns, but that doesn’t mean they skimp on flavor. In fact, with paprika, harissa, plenty of garlic, and fresh mint, these give the standard Big Mac a serious run for its money.

20. Moroccan Potato and Lentil Tacos With Harissa

Photo: Warm Vanilla Sugar

You’re probably unlikely to find tacos anywhere in North Africa, but that’s exactly why fusion food is so much fun! As it turns out, stuffing tortillas with harissa-spiced potatoes and lentils, and topping ’em off with avocado, is a pretty killer way to marry Mexico with Morocco.

21. Skillet Beef Tagine With Spiralized Butternut Squash

Photo: Mindy’s Cooking Obsession

Tagine actually refers to the funkily shaped clay pot in which stew is slow-cooked, but let’s be real—not everyone has one of those. Still, get all the taste of the traditional dish in this skillet version: Butternut squash spirals provide a slightly sweet contrast from the bold, paprika-spiced tomato sauce, and succulent chunks of beef make it a complete meal.

22. Easy Moroccan Chicken

Photo: Mommy’s Home Cooking

Dried fruit, olives, and cumin instantly give any dish some Moroccan-inspired magic. Here, those ingredients (and a few others) join chickpeas and chicken for an easy 30-minute skillet meal, giving you a welcome alternative from your usual grilled chicken breast dinner.

23. Moroccan Lamb Stuffed Sweet Potato

Photo: Sarah Bell Nutrition

Lamb is basically the chicken of Moroccan cuisine—it’s that frequently used. While you’ll traditionally find it in a stew, this recipe finds another use for it, turning the ground meat into a savory stuffing for baked sweet potatoes. With peas and spinach also in the mix, each serving of this dish is a perfect balance of protein, carbs, veggies, and fiber.

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Best easy recipes

Chicken and vegetable potpie

INGREDIENTS

1pound     boneless, skinless chicken breasts

1tablespoon     olive oil

2onions,     chopped

4carrots,     diced

3tablespoons     all-purpose flour

½cup     dry white wine

2cups     1 percent milk

110-ounce     package frozen peas

1tablespoon     fresh thyme

kosher     salt and black pepper

19-inch     store-bought piecrust, thawed if frozen

DIRECTIONS

Heat     oven to 400° F. Cook the chicken in a pot of simmering water until     cooked through, 10 to 12 minutes; let cool, then shred.

Meanwhile,     heat the oil in a saucepan over medium heat. Add the onions and carrots     and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let     them darken). Sprinkle the flour over the vegetables and cook, stirring,     for 1 minute.

Add     the wine and cook until evaporated, about 5 minutes. Add the milk and     simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken,     peas, thyme, ¾ teaspoon salt, and ¼ teaspoon pepper. Transfer to a shallow     1½- to 2-quart baking dish.

Lay     the crust on top, pressing to seal. Cut several vents in the crust. Place     the pot pie on a baking sheet and bake until bubbling and the crust is     golden, 30 to 35 minutes.

Philly Cheesesteak Sandwich with Garlic Mayo

Ingredients

30 m4 servings935 calls

1     cup mayonnaise

2     cloves garlic, minced

1     tablespoon olive oil

1     pound beef round steak, cut into thin strips

2     green bell peppers, cut into ¼ inch strips

2     onions, sliced into rings

salt     and pepper to taste

4     hoagie rolls, split lengthwise and toasted

1     (8 ounce) package shredded mozzarella cheese

1     teaspoon dried oregano

Directions

Prep

10 m

Cook

20 m

Ready     In

30 m

In a     small bowl, combine mayonnaise and minced garlic. Cover, and refrigerate.     Preheat oven to 500 degrees F (260 degrees C).

Heat     oil in a large skillet over medium heat. Sauté beef until lightly browned.     Stir in green pepper and onion, and season with salt and pepper. Sauté     until vegetables are tender, and remove from heat.

Spread     each bun generously with garlic mayonnaise. Divide beef mixture into the     buns. Top with shredded cheese, and sprinkle with oregano. Place     sandwiches on a baking pan.

Heat     sandwiches in preheated oven, until cheese is melted or slightly browned.

Avocado, Prosciutto, and Egg Open-Faced Sandwich

INGREDIENTS

2tablespoons     olive oil, plus more for serving

4large     eggs

kosher     salt and black pepper

4large     slices country bread, toasted

1avocado,     sliced

2ounces     sliced prosciutto

DIRECTIONS

Heat     the oil in a large nonstick skillet over medium heat. Add the eggs and cook,     covered, 2 to 4 minutes for slightly runny yolks. Season with ¼ teaspoon     each salt and pepper.

Dividing     evenly, top the bread with the avocado, prosciutto, and eggs.

Serve     drizzled with additional oil and sprinkled with pepper.

Slow-Cooker Lamb, Apricot, and Olive Tagine

INGREDIENTS

1     ½pounds lamb shoulder, trimmed and cut into 1-inch pieces

4carrots,     cut into 1-inch pieces

1medium     onion, chopped

½cup     dried apricots, halved

½cup     pitted green olives

2cloves     garlic, chopped

2tablespoons     all-purpose flour

1teaspoon     paprika

1teaspoon     ground cumin

½teaspoon     ground cinnamon

½teaspoon     ground ginger

kosher     salt and black pepper

1cup     couscous

chopped     pistachios, fresh cilantro leaves, and lemon wedges, for serving

DIRECTIONS

In a     4- to 6-quart slow cooker, mix together the lamb, carrots, onion,     apricots, olives, garlic, flour, paprika, cumin, cinnamon, ginger, 1     teaspoon salt, ¼ teaspoon pepper, and ½ cup water.

Cover     and cook until the lamb and vegetables are tender, on low for 8 hours or     on high for 5 hours.

Ten     minutes before serving, cook the couscous according to the package     directions. Serve the lamb over the couscous with the pistachios,     cilantro, and lemon wedges.