Thursday, May 8, 2014

Vegetable tagine with chickpeas recipe


The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try Vegetable tagine with chickpeas  Recipe . Enjoy our collection of traditional Moroccan Food Recipes and learn how to make Vegetable tagine with chickpeas.

Recipe by Anna Gare from The Best In Australia

Anna's Best Mediterranean Peasant Dish ...

35 Ingredients
Serves 4

Ingredients

Chermoula marinade

1 roasted red pepper
3 cloves garlic
1 red chilli
4 cloves ground
3 tsp coriander seeds ground
3 tsp cumin seeds ground
1 tsp smoked paprika
¾ cup coriander (50gms)
¾ cup Italian parsley
10 mint leaves
Rind and flesh of 1 lemon (disregard pith)

Vegetables

8 baby shallots (or small baby onions)
400gms sweet potatoes
1 fennel, quartered
3 kipfler potatoes
1 red capsicum, cut into thick strips
3 baby eggplant, cut in half length ways
1 zucchini, cut into about 6
4 roma tomatoes, cut in half
1 cinnamon quill
1 bay leaf
2 cups vegetable stock
10 pitted prunes
1 cup chickpeas, cooked

Cous cous

2 cups of cous cous
Enough hot water to just cover cous cous
1 red onion, finely diced
2 cloves garlic, minced
3 tablespoon Oil
2 tablespoon preserved lemon, chopped
3 tablespoon flaked almonds
Salt and pepper
Handful of parsley
Handful of mint
Handful of coriander

Method

To make Chermoula:

1. Lightly roast coriander and cumin seeds in pan.
2. Grind roasted cumin, coriander and cloves in a mortar and pestle.
3. Put all chermoula ingredients into a blender and blend until smooth

For the Vegetables:

1. Coat shallots, sweet potatoes, fennel, capsicum, eggplant and zucchini in marinade mix and lightly fry in big heavy based saucepan or tagine.
2. Top with tomatoes, cinnamon, bay leaf, prunes and vegetable stock.
3. Cover and cook for about 1 hour until vegetables are just tender.
4. Add cooked chick peas and cook for a further ½ hour.
5. Serve with couscous and labneh (natural yogurt that has been suspended over a bowl and drained overnight).

Cous cous:

1. Put cous cous in bowl, cover with hot water, cover with plastic wrap and allow to sit for 5 minutes
2. Lightly fry onions and garlic until soft
3. Add almonds and preserved lemons and sauté for another minute
4. Fold into cooked cous cous and add freshly chopped herbs. Season and serve.
5. Microwave is ideal for reheating.


More Moroccan Food Recipes:

Kefta tagine recipe
Slow cooked beef tagine recipe
Aromatic lamb with dates recipe
Chicken Tagine With Olives Recipe 
Slow-Cooker Moroccan Turkey Stew Recipe
Lamb Tagine with Cinnamon-Scented Onions and Tomatoes Recipe

Saturday, May 3, 2014

Kefta tagine recipe


The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try Kefta tagine  Recipe . Enjoy our collection of traditional Moroccan Food Recipes and learn how to make Kefta tagine.

Ingredients

400g lean lamb mince
1 clove garlic, minced
½ inch piece of ginger, peeled and minced
1 onion, finely diced
1tsp ground cumin
2tsp ground coriander
½tsp ground cinnamon
1tbsp runny honey
200g canned chopped tomatoes
1tbsp sesame seeds
1tbsp parsley leaves, finely chopped
sprigs of parsley leaves, to garnish

Pre-heat the oven to 170°C.

Shape the lamb mince into small balls roughly 1 inch in diameter. Arrange on a lined baking tray, cover with clingfilm and chill until needed.

Heat the olive oil and sunflower oil together in a large casserole set over a medium heat. Sweat the onion, garlic and ginger with a little salt, stirring occasionally, until softened and starting to turn golden brown. Add the carrots and spices and stir well. Continue to cook for a few minutes until the spices start to release their aromas.

Add the lamb balls at this point, then cover the mixture with the chopped tomatoes, honey and enough stock to cover the surface. Stir well, then bring to the boil and cover with a lid. Finish cooking the tagine in the oven for 45 minutes until the sauce has thickened and the lamb balls are cooked. Remove from the oven when ready and stir through the chopped parsley.

Adjust the seasoning to taste, then spoon into a serving tagine. Garnish with the sesame seeds and a sprig of parsley before serving. 


Adopted from Tesco realfood

More Moroccan Food Recipes:


Slow cooked beef tagine recipe
Aromatic lamb with dates recipe
Chicken Tagine With Olives Recipe 
Slow-Cooker Moroccan Turkey Stew Recipe
Lamb Tagine with Cinnamon-Scented Onions and Tomatoes Recipe  

Lemony Moroccan-Style Chicken Kebabs Recipe

Tuesday, April 29, 2014

Moroccan-Spiced Carrot Soup Recipe


The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try Moroccan-Spiced Carrot Soup Recipe . Enjoy our collection of traditional Moroccan Food Recipes and learn how to make Moroccan-Spiced Carrot Soup.

Soup at a stand-up affair? It’s possible—and perfectly elegant —when you serve it in demitasse cups or shot glasses. Recipe from Gisele Perez, Small Pleasures Catering, Los Angeles.  

Ingredient list  

Serves 10 (makes 30 demitasse servings)
2 Tbs. unsalted butter
2 large onions, chopped (about 3 cups)
2 large red bell peppers, diced (about 3 cups)
8 cloves garlic, minced (2 1/2 Tbs.)
3 medium-size carrots, diced
1 small russet potato, peeled and diced (about 1 cup)
6 cups low-sodium vegetable broth
1 1/4 cups tomato sauce (about 10 oz.)
2 1/2 tsp. harissa
2 tsp. fresh thyme leaves, plus more for garnish
Crème fraîche, for garnish 
 

Directions
 

1. Melt butter in large saucepan over medium heat. Add onions, peppers and garlic, and sauté 3 to 5 minutes, or until soft, stirring often. 
2. Add carrots and potato and cook 4 to 5 minutes more, or until potatoes begin to brown.

3. Add broth, tomato sauce, harissa and 2 tsp. thyme. Reduce heat to medium-low and simmer 30 minutes, or until potatoes and carrots are soft.

4. Transfer mixture in small batches to blender or food processor, or use an immersion blender, and purée until smooth. Season to taste with salt and pepper. Serve hot in demitasse cups or shot glasses, garnished with crème fraîche and thyme leaves, if desired.
 

Nutritional Information
Per DEMITASSE SERVING:  

Calories 30
Protein 1g
Total Fat 1g
Carbs 5g
Cholesterol 2mg
Sodium 141mg
Fiber 1g
Sugar 2g

Vegetarian Times Issue: May 1, 2006   p.84 


More Moroccan Food Recipes:

Slow-Cooker Moroccan Lentil Soup Recipe
Moroccan Spiced Chickpea Soup Recipe
Carrots with cumin
Carrot, pistachio and feta salad
Carrot and chickpea stew
Broad bean salad

Slow cooked beef tagine recipe


The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try Slow cooked beef tagine Recipe . Enjoy our collection of traditional Moroccan Food Recipes and learn how to make Slow cooked beef tagine.

Serves 4
10mins to prepare and 2hrs 30mins to cook
1040 calories / serving


Ingredients

1.3kg (2 1/2lb) beef topside, cut into chunks
1tbsp plain flour
15ml (1tbsp) sunflower oil
2 onions, sliced
2 peppers, sliced
2tbsp harissa paste
1 beef stock cube
800g (14oz) chopped tomatoes
400g (13oz) chickpeas, drained
handful dried apricots, halved
250g (8oz) couscous
 

Method

Fragrant slow cooked beef in a Moroccan spice mix with chickpeas, dried apricot and tomatoes served with fluffy couscous. Use the leftover beef to make a butterbean pie, Moroccan flatbread or a mushroom and pearl barley soup.

Heat the oven to gas 4, 180°C, fan 160°C. Dust the beef in the flour and some seasoning. Heat the half oil in an ovenproof casserole dish with a lid and brown the beef in batches removing to a plate once browned. Add the rest of the oil and the onions and cook for about 5 minutes, stirring often, until softened. Add the peppers and harissa paste cook for 1 minute more.

Crumble in the beef stock cube, tip in the tomatoes, half a can of water, chickpeas and apricots. Return the beef, bring up to a simmer and put the lid on top. Cook in the oven for 1 1/2-2 hours, until the beef is really tender. Check the meat with two forks, it should pull apart easily. If not return for another 20 minutes and check again.

Make the couscous, put into a bowl with some seasoning, cover with 250ml (8fl oz) of boiling water and cover with cling film, leave to absorb for 5 minutes then fluff up with a fork. Serve with the beef tagine, saving about 150g (5oz) for your leftover recipe.


Adopted from Tesco realfood 

More Moroccan Food Recipes :

Aromatic lamb with dates recipe
Chicken Tagine With Olives Recipe 
Slow-Cooker Moroccan Turkey Stew Recipe 
Lamb Tagine with Cinnamon-Scented Onions and Tomatoes Recipe  

Lemony Moroccan-Style Chicken Kebabs Recipe
Okra & Chickpea Tagine Recipe

Monday, April 7, 2014

Aromatic lamb with dates recipe


The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try Aromatic lamb with dates Recipe . Enjoy our collection of traditional Moroccan Food Recipes and learn how to make Aromatic lamb with dates.

Prep: 5 mins Cook: 15 mins
Skill level: Easy
Serves: 4

A warming one-pot with a Moroccan feel, perfect served with couscous

Ingredients

1 tbsp olive oil
1 onion, finely chopped
500g diced boneless lean lamb, preferably from the leg
300g sweet potatoes, cut into small chunks
2 tsp ground coriander
2 tsp ground cinnamon
1 tbsp tomato purée
50g pitted dates
2 tbsp coriander, roughly chopped

Method

Heat the oil in a large pan, add the onion and lamb, then quickly fry until the lamb is lightly browned.

Add the sweet potatoes and spices, then mix well. Pour in 425ml boiling water and the tomato purée, then bring to the boil.

Cover and simmer for 15 mins until sweet potatoes and lamb are tender, adding the dates for the final 10 mins. Sprinkle with coriander and serve with couscous.

Recipe from Good Food magazine, January 2008


More Moroccan Food Recipes :

Chicken Tagine With Olives Recipe 
Slow-Cooker Moroccan Turkey Stew Recipe 
Lamb Tagine with Cinnamon-Scented Onions and Tomatoes Recipe Lemony Moroccan-Style Chicken Kebabs Recipe
Okra & Chickpea Tagine Recipe
Slow-Cooker Moroccan Lentil Soup Recipe

Monday, March 31, 2014

Chicken Tagine With Olives Recipe

Photo: Chicken Tagine With Olives Recipe

The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try Chicken Tagine With Olives Recipe . Enjoy our collection of traditional Moroccan Food Recipes and learn how to make Chicken Tagine With Olives.

Add a Mediterranean twist to a boring chicken dinner with this healthy chicken recipe. It's low-calorie while still rich in protein and costs less than $3 to make.

Ingredients

1 tablespoon olive oil

1 cup chopped onion

1 tablespoon minced ginger

1 teaspoon ground cumin

1/4 teaspoon cinnamon

1 14 ounce can diced tomatoes

1/2 cup low-sodium chicken broth

1 cup frozen peas, thawed

1/4 cup coarsely chopped pitted kalamata olives

1/3 cup raisins

10 ounces cooked chicken breast, diced (2 cups)

1 15 ounce can chickpeas, drained and rinsed

Directions

1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, ginger, cumin and cinnamon; cook, stirring frequently, 4 to 5 minutes. Add the tomatoes, broth, peas, olives and raisins; simmer 7 to 8 minutes. Add the chicken and chickpeas; cook 3 to 4 minutes, until chicken is heated through.

Adopted from Fitness Magazine


More Moroccan Food Recipes : 

Slow-Cooker Moroccan Turkey Stew Recipe 
Lamb Tagine with Cinnamon-Scented Onions and Tomatoes Recipe
Lemony Moroccan-Style Chicken Kebabs Recipe
Okra & Chickpea Tagine Recipe
Slow-Cooker Moroccan Lentil Soup Recipe
Moroccan-Style Tilapia with Cumin, Mango and Cilantro Recipe

Tuesday, March 18, 2014

Slow-Cooker Moroccan Turkey Stew Recipe

Photo: Slow-Cooker Moroccan Turkey Stew Recipe

The Moroccan Food Kitchen, the home of tasty Moroccan food recipe, invites you to try Slow-Cooker Moroccan Turkey Stew Recipe . Enjoy our collection of traditional Moroccan Food Recipes and learn how to make Slow-Cooker Moroccan Turkey Stew.

Recipe courtesy Food Network Magazine

Total Time: 6 hr 20 min
Prep: 20 min
Cook: 6 hr

Yield: 4 (with leftovers for Moroccan Burritos)
Level: Easy

Ingredients

1 teaspoon ground allspice
Kosher salt
4 skinless, bone-in turkey thighs (about 4 pounds)
1/2 medium butternut squash, cut into 2-inch chunks
2 15 .5-ounce cans chickpeas, drained and rinsed
1 28 -ounce can whole peeled tomatoes with juices, broken up
1 cup dried apricots
1/2 cup golden raisins
8 medium carrots, cut into 11/2-inch pieces
3 medium red onions, halved and cut into wedges
2 whole dried red chiles
1/2 lemon
2 cups fresh cilantro, including leaves and some stems
1 cup fresh parsley
1 clove garlic, smashed
1/2 teaspoon ground cumin
1/2 cup extra-virgin olive oil

Directions

Combine the allspice and 3 teaspoons salt in a small bowl. Season the turkey thighs with half the salt mixture in a 5-quart slow cooker.

Toss the squash, chickpeas, tomatoes, apricots, raisins, carrots, onions and chiles with the remaining spiced salt. Pour the vegetables over the turkey (the cooker will be full; arrange the mixture so the lid fits). Cover and cook on high for 6 hours or on low for 7 to 8 hours.

Spoon the vegetables and broth into bowls. Remove and discard the turkey bones and place the meat on top of the vegetables.

Juice the lemon; pulse with the cilantro, parsley, garlic, cumin and 1 teaspoon salt in a food processor. Add the oil and process until smooth. Serve the stew in bowls; drizzle with the cilantro sauce.

Leftovers from this dish can be used to make Moroccan Burritos.

Photograph by Antonis Achiellos


More Moroccan Food Recipes :

Lamb Tagine with Cinnamon-Scented Onions and Tomatoes Recipe
Lemony Moroccan-Style Chicken Kebabs Recipe
Okra & Chickpea Tagine Recipe
Slow-Cooker Moroccan Lentil Soup Recipe
Moroccan-Style Tilapia with Cumin, Mango and Cilantro Recipe
Moroccan-Style Lamb and Chickpeas
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