Moroccan Style Cooking.
Delicious recipes from my Israeli mother who instilled in me love for Moroccan Middle Eastern cuisine.
Pleasant to the eye, filling to the palate. My cultural Moroccan style cooking has always carried me from thick to thin. Whether it’s the warm and delicious multi grain challah, the spiced and well flavored beef, stuffed chicken, fresh fish, and crunchy vegetables. Its healthy, it’s delicious, it’s filling and it’s complementary in every way. From the vegetables and sauce on the fish that bring its flavor to the chicken complimented by the beef, to the vegetables that color, compliment and grace the flavor of the main dish.
Stuffed Chicken Thigh
A festive and filling main dish, excellent with rice
Prep time: 1 hour 30 minutes
Place all sauce ingredients into a shallow pan and bring to a boil. Mix ground beef with chopped parsley, chopped onion, garlic and spices. Dip chicken thigh into the beaten egg then lay flat. Place the ground beef on one end of the chicken thigh, and roll to close. On a shallow plate, dredge the rolled chicken in flour. Place the chicken seam-side down in the hot oil to seal. Turn quickly to lightly brown, then place the chicken rolls in a shallow oven dish. Place the sauce over the stuffed chicken thighs. Cover and bake at 300° F for 15-20 minutes
- 8-10 boneless skinless chicken thighs
- ¾ pound ground beef
- 1 small bunch flat leaf parsley, chopped
- ½ onion, chopped 1 clove garlic, minced
- 1 cup pine nuts or toasted slivered almonds
- Pinch of salt
- Pinch of black pepper
- ½ cup flour
- 1 beaten egg
- ¾ cup flour
- Oil for frying Sauce:
- 1¼ cups water
- 3½ tablespoons tomato paste
- Pinch of turmeric
- Salt and pepper to taste
A sweet, spicy and colorful first course for a festive meal. If anyone knows how to bring out the flavors of fish it’s Moroccan cuisine.
Prep time: 45 minutes
Heat oil in large, shallow round pan. Sauté garlic for 1 minute. Add tomato and a little water, cook until soft. Add tomato paste with spices and the rest of the water. Add the rest of the ingredients except the fish. Bring to a boil then lower the heat to simmer. The sauce should be thick. Wash fish well. Add fish to the bottom of the pan by moving the sauce to one side. Cover the fish with the sauce. Cover the pot and continue to simmer for another 20–25 minutes or until fish is cooked.
- 3 pound salmon fillets, rinsed, slice in 2 inch strips
- 1 cup water, approximately
- 1 bunch parsley, finely chopped
- 1 bunch cilantro, finely chopped
- 1 hot chili pepper, finely chopped (optional)
- 5 cloves of garlic, finely chopped
- 1 red bell pepper, sliced into strips
- ¾ cup cooked chickpeas (see page 6, or use canned)
- 1 tomato, chopped
- 4 tablespoons tomato paste
- 2 tablespoons olive oil
- ½ teaspoon of turmeric
- ½ teaspoon of paprika
- Pinch of black pepper
My kids love these and eat them like candy. The old homestyle pickling method. Give your vegetables a kick, add some probiotic benefits. A delicious compliment to steak, to beef and chicken dishes.
Peel carrots and cut all the vegetables lengthways. Combine all ingredients in a large pot, including the tourshe spices. Add water until it is 2 inches below the top of the vegetables, or approximately 3-4 cups of water. Cover pot and bring to a boil, stirring occasionally. Remove from flame and cool. Place in storage containers and leave outside for two days, then move into the refrigerator for 3–4 days.
- 1 26 quart pot
- 2 large storage containers or 2 large glass jars
- 1 bulb of garlic, peeled
- 4 tablespoons olive oil
- 3 tablespoons tourshe spice
- 2 zucchini
- 1 pound carrots
- 1 large cauliflower head
- 1 red pepper
- 1 hot chili pepper
- 4-5 medium cucumbers
- ¾ cup white vinegar
- 3 tablespoons salt
- Optional: Turnip, kohlrabi or cabbage