Easy Moroccan Recipes

Easy Moroccan Recipes
Olives, cheeses, pickled carrots and peppers might be served as starters to a Morocco meal, or an elaborate array of salads might be presented prior to an entree. When looking to make an easy first course or appetizer, try one of these Moroccan recipes.
With miles and miles of coastline, fish is bound to be popular in Morocco. These Moroccan fish dishes are particularly easy to prepare.
Although you might be intimidated to try a new cuisine such as Moroccan food, you'll be pleasantly surprised by how easy it can be to turn out delicious, authentic dishes from fresh, whole ingredients. If you can chop an onion, peel a tomato, press some garlic, and measure spices, you'll find all of these traditional Moroccan recipes easy to prepare.

Easy Vegetable Tagine

 Recipe for Moroccan Vegetarian Tagine 
Easy Moroccan Orange Cake Recipe 
Meskouta with Orange Juice
Chicken With Cranberries 
Orange SauceOrange

Dessert Squares
Moroccan Fried Whiting 
Moroccan Fried Fish Recipe
Moroccan Cooked Tomato

Green Pepper Salad 
Taktouka
Moroccan Chicken

Turkey Kebab (Brochette) Recipe

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Chicken With Cranberries and Orange Sauce

Chicken With Cranberries and Orange Sauce

This is an easy orange chicken recipe using boneless chicken breasts. Replace the Cointreau or Grand Marnier with chicken broth or more orange juice, if you like. Serve this chicken over rice or pasta for a fabulous meal.
Ingredients:

4 boneless chicken breast halves
1/2 cup flour
1 teaspoon salt
dash pepper
1 tablespoon butter
1 tablespoon olive oil
3/4 cup orange juice
1/4 cup Cointreau or Grand Marnier
1/2 cup chopped dried cranberries
1/2 cup sliced green onion
hot cooked rice or pasta
Preparation:

Wash chicken and pat dry. Put chicken breast halves between sheets of plastic wrap, pound to even thickeness. Combine flour, salt, and pepper in a large food storange bag. Add chicken pieces and coat well with the seasoned flour. In a skillet, melt butter and oil over medium-low heat; brown chicken lightly then remove and set aside. Combine orange juice, Cointreau, and chopped dried cranberries; pour over browned chicken. Cover and cook over low heat for about 15 to 20 minutes, until chicken is tender and cooked through. Stir in green onions; heat through. Serve chicken with the sauce and hot cooked rice or pasta.
Serves 4.


This easy orange chicken is made elegant with a little Grand Marnier or Cointreau, but the liqueur can easily be replaced with more orange juice.
Chicken With Boursin Cheese Sauce
In this recipe, chicken breasts are cooked with mushrooms and an easy mixture of Boursin cheese and chicken broth. Add the peas and grape or cherry tomatoes, and it's a fabulous meal with rice or noodles.

Lemon Chicken With Mushrooms
This is a flavorful chicken dish made with mushrooms, fresh lemon juice, garlic, green onions, and a little wine. Serve this tasty chicken with pasta and a tossed green salad.

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Orange Dessert Squares

Orange Dessert Squares
Scroll down to see more orange dessert recipes, including orange cakes, pies, and more.
Cook Time: 25 minutes

Total Time: 25 minutes

Ingredients:

2/3 cup sugar
1/2 cup butter, softened
2 eggs, separated
2 cups self-rising flour
3/4 cup milk
4 teaspoons finely grated orange peel
.
Orange Sauce:
2/3 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 cup boiling water
1 teaspoon butter
4 teaspoons finely grated orange peel
1/2 cup fresh orange juice
Preparation:

In a medium bowl beat sugar, butter, and egg yolks at medium speed until light and fluffy; add flour alternate with milk at low speed, beginning and ending with flour. Beat egg whites until stiff but not dry; fold egg whites and orange rind gently into the batter; pour into greased and floured 13x9x2-inch baking pan. Bake at 375° for 20 to 25 minutes or until golden brown. Cool, cut into squares, and serve with warm orange sauce. Makes about 12 to 18 servings.
Sauce:
In small saucepan mix together sugar, cornstarch, and salt; pour the boiling water over mixture, stirring constantly. Cook over medium heat until mixture boils and thickens. Add butter, orange peel, and orange juice.


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Easy Moroccan Orange Cake Recipe - Meskouta with Orange Juice

Easy Moroccan Orange Cake Recipe - Meskouta with Orange Juice

This Moroccan Orange Cake Recipe is quick and easy to make, and delicious without frosting. One very large orange, or two medium oranges, should yield the half cup of fresh orange juice used in the recipe.

Just for fun, I've listed the traditional measures used in Morocco when making meskouta. You might want to follow that method if you're baking with kids. Please note that tea glasses usually hold 4 to 6 ounces of liquid.

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients:

----- Conventional Measures -----
4 eggs
1 1/2 cups sugar
1/2 cup vegetable oil
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fresh orange juice
zest from 1 or 2 oranges
1 teaspoon vanilla
----- Traditional Moroccan Measures -----
4 eggs
1 level soup bowl of sugar
1 tea glass of vegetable oil
1 heaping soup bowl of flour
2 sachets of baking powder
pinch of salt
1 tea glass of fresh orange juice
zest from 1 or 2 oranges
1 sachet of vanilla sugar
Preparation:

Preheat your oven to 350° F (180° C). Grease and flour a tube pan. If using fresh oranges, zest and juice them.

With an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil.

Stir in the flour, baking powder and salt, and then the orange juice. Beat until smooth, and then mix in the zest and vanilla.

Pour the batter into your prepared pan, and bake for about 40 minutes, or until the cake tests done.

Allow the cake to cool in the pan for 7 to 10 minutes, then turn out onto a rack to finish cooling.


Just a great tasty cake, Member Alcy.D
It's superb. I covered it with Royal Icing (you'll find the recipe under Homemade Napoleon) And it tasted great. It was really easy to make. I guess it's going to be one of my favorites.

Write a review
8 out of 8 people found this helpful.



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Moroccan Cooked Tomato and Green Pepper Salad -- Taktouka

Moroccan Cooked Tomato and Green Pepper Salad -- Taktouka

Taktouka is a cooked Moroccan salad made from tomatoes and roasted peppers.

Moroccan cuisine includes some delicious cooked salads which are eaten as dips. This zesty tomato and green pepper salad is known as taktouka in some parts of Morocco.

No matter how much of this salad I make, I rarely have leftovers. Try it and you'll see why.

You'll need to roast and skin your green peppers before you use them in the recipe. If you've never done this, How to Roast and Skin Peppers will show you how.

Serves four.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

6 ripe fresh tomatoes (peeled, seeded and chopped)
2 or 3 large fresh green peppers (roasted, peeled, seeded and chopped)
3 large cloves of garlic, finely chopped or pressed
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh cilantro
1 teaspoon salt (or more to taste)
1/4 teaspoon black pepper
1 tablespoon paprika
2 teaspoons cumin
pinch of cayenne or red pepper (optional)
1/3 cup olive oil
Preparation:

Mix all ingredients in a large frying pan. Cook over medium to medium-high heat, stirring occasionally, for about 20 minutes, or until the tomatoes are very soft. Adjust the heat if necessary to keep the tomatoes and peppers from burning.

Smash the softened tomatoes with a spoon, and continue cooking for another 10 minutes, or until the liquids are reduced to oil. At this point the salad should be well-blended and can be stirred away from the sides of the pan.

Serve taktouka warm or cold with crusty bread for scooping up the salad.


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Moroccan Fried Whiting - Moroccan Fried Fish Recipe

Moroccan Fried Whiting - Moroccan Fried Fish Recipe

This easy fried fish recipe uses Whiting, which I find to be a perfect fish for frying. Not only does it have great flavor, but the bones are easy to remove after cooking, making it less tedious to eat than other fish.

Smaller whiting tend to be more tasty than larger ones. Try to select fish that are 7" or less in length. The ones pictured here were only 3" to 4" long after cleaning.

Have your fishmonger remove the heads and clean the cavities. The whiting can be seasoned with Moroccan Fish Spice or simply salt and pepper before frying.

Also see the recipe for Fried Whiting Stuffed with Chermoula.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

1 kg (2 lbs. 3 oz.) fresh Whiting, heads removed and stomach cavities cleaned
Moroccan Fish Spice Blend (optional)
salt
pepper
1/2 cup flour for coating the fish
vegetable oil for frying
lemon wedges (optional)
Preparation:

Wash the fish thoroughly, checking to be sure the stomach cavities are clean, and allow to drain.

Sprinkle the fish with about 2 teaspoons of the Moroccan Fish Spice, and a little bit of salt if desired. (I don't bother salting the whiting). Or, season the fish with a light sprinkling of pepper, and salt if desired.

The fish can be prepped up to this point, covered, and refrigerated overnight or until ready to cook.

When ready to fry, lightly coat the fish with the flour, shaking off the excess, and lay in a single layer on a tray. Pour enough oil into a frying pan to fully coat the bottom, and heat for a few minutes over medium heat.

Cook the fish in batches, without crowding the pan, turning only once, until light to medium golden on both sides. For very small whiting, the frying will be only several minutes on each side. For larger whiting, you might find it takes up to 7 to 8 minutes on each side.

Transfer the fish to a plate lined with paper towels to drain, and then to a serving platter. Serve room temperature or warm, with lemon wedges on the side if desired.

Leftover fried fish can be stored in the refrigerator and reheated the next day. Lay in a single layer on a baking sheet, and place in a preheated 350° F (180° C) for about 10 minutes.

Overall, I would say that this was a very delicious fried fish with a unique taste. The flavors were subtle and soft; the moroccan spices really complimented the fish well. It left a nice after-taste lingering in your mouth. I mixed flour and cornmeal added real salt to the moroccan spice blend and finished off my fried fish with a sprinkle more of seasoning and a little freshly squeezed lemon juice which brought all the flavors together. It came out crispy with a beautiful golden color. I will make it again; it was a nice change from the ordinary.



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Moroccan Chicken or Turkey Kebab (Brochette) Recipe

Moroccan Chicken or Turkey Kebab (Brochette) Recipe

Moroccan Turkey Breast Kebabs (Brochettes)

These flavorful kebabs can be made with either chicken or turkey breast. Marinate the meat several hours for best results.

You can serve kebabs as an appetizer or part of a multi-course meal, but they also make a great sandwich filler. Try pairing them with Tomato and Roasted Pepper Salad and pita-like batbout.

Serves 4.
Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Ingredients:

1 1/2 lbs. chicken or turkey breast, cut into 3/4" cubes
2 teaspoons salt
2 teaspoons paprika
1/2 teaspoon pepper
1/2 teaspoon ginger
1/4 teaspoon crushed saffron threads (optional)
1/2 teaspoon turmeric
1 or 2 cloves garlic, pressed or finely chopped
3 tablespoons chopped fresh parsely
1 1/2 tablespoons lemon juice
1 1/2 tablespoons vegetable oil
Preparation:

Combine all ingredients except the chicken. Add the chicken, and mix well to fully coat the meat. Cover with plastic, and leave the chicken to marinate for several hours or overnight in the refrigerator.

Transfer the chicken to skewers and grill or broil about 4 or 5 minutes on each side, or until the meat is done. Serve immediately.



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Easy Vegetable Tagine - Recipe for Moroccan Vegetarian Tagine

Easy Vegetable Tagine - Recipe for Moroccan Vegetarian Tagine

Easy Moroccan Vegetable Tagine with Argan Oil

Vegetables cooked in traditional Moroccan tagines have appetizing texture, color and delicious, slow-cooked flavor. Use either argan oil or olive oil when preparing this easy vegetarian tagine recipe. A diffuser is recommended for placing between the tagine and burner.

You can eat this dish with a fork, but it's usually scooped up with crusty Moroccan bread such as Semolina Bread.

Serves 4 as a side, or 2 to 3 as a main dish.

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 15 minutes

Ingredients:

1/4 cup olive oil or argan oil
1 onion, sliced into rings
4 carrots, peeled and sliced into 1/8" thick planks
2 tomatoes, sliced
2 large potatoes, peeled and sliced 1/4" thick
1 1/2 teaspoons salt
1 teaspoon ginger
1/2 teaspoon pepper
1/2 teaspoon turmeric
pinch of saffron threads, crumbled (optional)
1 tablespoon chopped parsley or cilantro, for garnish
Preparation:

Mix the spices with the potato slices, and set aside.

Pour half of the argan oil or vegetable oil into the bottom of a tagine, and then layer the vegetables in this order:

the onion rings
the tomato slices
the carrot slices
the potato slices
Drizzle the remaining oil over the potatoes. Rinse the spices from the bowl which held the potatoes by swirling one cup of water in the bowl. Add this water to the tagine, and cover.

Place the tagine on a diffuser over medium low heat, and bring the tagine to a simmer. It's normal for this to take 15 or 20 minutes, so stay patient.

Once you hear the tagine simmering, adjust the heat to the lowest temperature necessary for maintaining a simmer. Allow the tagine to cook undisturbed for about an hour and half. Check to see that the vegetables are tender, and reduce any excess liquid if desired.

Garnish the tagine by sprinkling the chopped parsley or cilantro over the potatoes. Serve warm directly from the tagine with crusty bread.



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moroccan dishes recipes

Kefta

Definition:
Kefta is the Moroccan word for ground meat, particularly ground beef, ground lamb or a combination of the two. In Moroccan recipes, kefta is usually well-seasoned with salt, paprika, cumin, parsley and cilantro. Cinnamon, hot paprika, onion and mint leaves are popular additions.

Kefta is usually ground fresh per order at a butcher, and customers can choose to have the spices, herbs, and additional fat mixed in as the meat is being ground. Many Moroccans, however, prefer to season the meat at home.

Also see Moroccan Kefta Recipes.


Pronunciation: kef-ta
Also Known As: kofta, kufta, kufteh



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Moroccan Tagine of Fava Beans (Ful) and Artichokes

Moroccan Tagine of Fava Beans (Ful) and Artichokes

Tagines with fava beans are usually prepared as family meals, but the addition of artichoke hearts makes this particular dish elegant enough for company. Ginger and preserved lemon give the sauce its robust, tangy flavor.

Fresh fava beans and artichoke bottoms are recommended. See How to Clean Artichoke Bottoms if you've never worked with fresh artichokes.

This tagine recipe is modified for a pressure cooker. If using a Dutch oven or pot, double the cooking times and add water as necessary during cooking.

The prep time below doesn't include shelling the beans or cleaning the artichokes. Serves 4.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Ingredients:

1/2 kg (about 1 lb.) lamb, beef or goat, cut into 3" or 4" pieces
1 medium onion, chopped
3 cloves garlic, finely chopped
1 1/2 teaspoons ginger
1 1/2 teaspoons salt
1 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant)
1 large handful of fresh cilantro, finely chopped
1 large handful of fresh parsley, finely chopped
1/4 cup olive oil
1/4 cup vegetable oil
-------------------------------------
1/2 kg (about 1 lb.) shelled fava beans (approx. 3 lb. in the pod)
8 artichoke bottoms
1 preserved lemon, quartered and seeds removed
1 large handful of red olives
Preparation:

Mix the meat, onion, garlic, spices, herbs and oils in a pressure cooker. Over medium heat, brown the meat, uncovered and stirring occasionally, for about 10 minutes.

Add about 2 cups of water, cover the pressure cooker, and increase the heat to high. When pressure has been achieved, lower the heat to medium to medium-high, and cook with pressure for about 30 minutes.

Add the fava beans, artichoke hearts, lemons and olives. If necessary, add enough water so that the artichokes and beans are completely submerged when pushed down with a spoon.

Cover the pot and bring to pressure over high heat. Lower the heat to medium to medium-high, and cook for 10 minutes.

Uncover the pressure cooker, and reduce the sauce over medium heat until it is the consistency of a very thick broth and sits well below the level of the beans and artichokes.

Serve with crusty bread for scooping up the tagine.


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PINCHITOS (KABOBS, MOROCCAN STYLE)

PINCHITOS (KABOBS, MOROCCAN STYLE)
3 lb. pork lamb or veal
2 lemons
1 tsp. salt
4 tbsp. chopped parsley
10 cloves garlic, minced
1/2 tsp. cayenne or red pepper
1 tbsp. Moroccan spices (especias para pinchitos)
Cut the meat into quite small cubes (about 1 to 1 1/4 inch square). In a deep bowl, put a single layer of meat. Sprinkle with chopped parsley, minced garlic, pinch of salt, 1 teaspoon spice and a tiny pinch of cayenne. Squeeze the juice of 1/2 lemon over it. Add another layer of meat and other ingredients.
Continue until all the meat is used. Cover and marinate in the refrigerator 6-12 hours, turning the mixture 2 or 3 times. Thread 4-5 pieces of the meat on thin, metal skewers and grill over charcoal until browned on all sides.



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TANGY MOROCCAN CHICKEN

TANGY MOROCCAN CHICKEN
4 chicken breasts, split and boned
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. nutmeg
1 1/2 c. orange juice
1/2 c. honey
1/4 c. raisins
Couscous (Moroccan pasta)
2 tbsp. cornstarch
2 tbsp. water
1/4 c. toasted sliced almonds
Lightly flatten chicken breast halves. Sprinkle both sides with nutmeg, salt and pepper. Combine orange juice, honey, and raisins in a large skillet. Add chicken. Cover and simmer 15-20 minutes until the chicken is tender. Remove the chicken. Dissolve cornstarch in water. Stir into the orange juice mixture. Cook until thickened. Return the chicken to the skillet. Stir in almonds and heat. Serve chicken and sauce with couscous prepared (like rice) according to directions on the package. Serves 4.


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MOROCCAN CHICKEN WITH TOMATOES AND POTATOES

MOROCCAN CHICKEN WITH TOMATOES AND POTATOES
1 pkg chicken (3 or 4 boneless breasts or a selection of bone-in breasts and/or thighs)
3-4 baking potatoes, peeled and cubed
1 can diced tomatoes (or 2-3 large fresh tomatoes, diced
3-5 carrots or parsnips, quartered
1 large onion, diced
1-2 cloves garlic, diced
1/2-1 red bell pepper, diced
1 cup peas (if desired)
1/4 cup olive oil
parsley (1/4 cup fresh or 2 tbs. dried)
1 1/2 tsp. paprika
a few pinches of saffron, if you've got it
salt and pepper to taste
In a large pot, heat oil and sauté onion and garlic. Add chicken, tomatoes, red pepper, parsley, paprika, saffron, and 1/2 cup water. Cover and cook about an hour (until chicken is thoroughly cooked and just beginning to shred when handled much), stirring occasionally.
Add water as necessary to keep mixture wet and saucy (maybe 2 cups total by the end of the process). Add potatoes, carrots/parsnips, and peas and cook for another 20-30 minutes, or until potatoes and carrots are completely cooked. Salt and pepper as you like.

Now, if you want to eat in authentic Moroccan style, dish onto a large plate and serve with lots of bread (something crusty like French works well).

Using the bread as the only untensil, everyone eats out of their section of the plate (using the right hand only). Wow, a culture where playing in your food is the norm!

Submitted by: Kathleen Rickman


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MOROCCAN CHICKEN

MOROCCAN CHICKEN
1 frying chicken (cut up)
1/4 cup vegetable oil
2 large onions, julienned
2 tbsp. flour
1/2 cup white vinegar
2 cups tomato sauce
1 cup water
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. allspice
1/2 tsp. cinnamon
Fry chicken pieces in oil until golden brown (partially cook only). Remove chicken from skillet and place in a baking pan. Add onions to the oil and sauté until onions are barely limp. Remove onions from oil and spread on top of chicken pieces.
Sprinkle flour on the frying oil and blend. Add vinegar, tomato sauce, and water. Pour mixture over chicken. Sprinkle seasonings over top of the mixture.

Cover and bake in 400°F oven for 1 hour or until chicken is tender.

Submitted by: Jerry from Pittsburgh



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MOROCCAN STYLE GROUSE

MOROCCAN STYLE GROUSE
4 3 lb. grouse*
sesame oil, to brush birds
1 small onion,
2 cups cooked rice
1 tsp. cumin
1 tsp. coriander
4 cloves garlic, finely chopped
3 tbsp pine nuts, lightly pan toasted
1/2 cup chopped flat leaf or curly parsley
salt and pepper, to taste
Glaze:
1 tsp. turmeric
1/4 cup warmed honey
1/2 tsp. salt
small handful sesame seeds
1 medium-hot red chili pounded to a paste in mortar and pestle
Brush birds with sesame oil and set aside. Heat a heavy based frypan to medium heat and fry onions to translucent over medium heat. Add garlic, allow scent to release and add (in order) pine nuts, cumin, coriander, rice, parsley and salt and pepper. Toss a few times and set aside to cool.
When mix becomes sticky, stuff into the cavities of the grouse.

In the meantime, combine glaze ingredients and allow to infuse for at least half an hour. Close front of grouse with a stitch or two of butchers twine and deep fry until skin changes colour slightly.

You can shallow fry but the birds must be turned constantly. Mix glaze well and apply generously all over the grouse.

Place in hot oven at 200°C or 390°F for 12-14 minutes until golden brown.

Remove from oven, cover with foil and rest for 15 minutes.

Serve with something green, something yellow and something red on a bed of rice or Pilaf.

Submitted by: chefdave


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