Mmorocco

Moroccan recipes - The View from Fez Cookbook

The View from Fez team are frequently asked for Moroccan recipes. So, please, before you send an email, check out the list of Moroccan recipes we have collected over the years. And yes... we have cooked for Rick Stein and we will eventually publish a book, inshallah.

Rick Stein learns how to make chermoula from The View from Fez team!

The links below are to stories that contain a recipe.

Fresh Basil Pesto with a Moroccan Twist
Moroccan Spiced Coffee
The Great Moroccan Spice Mix - Ras El Hanout
Msemen - Moroccan square pancakes
Moroccan Recipes for Eid Al Kabir
Moroccan Almond Milk Recipes
Recipe for Moroccan Swordfish
Moroccan starters
Moroccan starter recipe: purslane
Moroccan lamb couscous recipe
How to make B'stilla (photo essay).

Orange and Cinnamon salad

Moroccan couscous - the traditional way
Moroccan bread recipes
Moroccan kefta tagine
Slow-cooked Tanjia
Preserved Lemon Recipe - Moroccan Preserved Lemon.
Lamb Shanks with Dates and Olives
Fish tagine with preserved lemon and Chermoula
Chermoula
Laymun bel-Qerfa (Orange and Cinnamon Salad)
Lamb, Prune, and Date Tagine
Lamb, Artichoke and Broad Bean Tagine
Chicken Salad with Almonds, Mango and Argan Oil
M'qalli chicken with olives and preserved lemon
Roast Turkey Moroccan Style
Video demonstration of Chicken Tagine
Dorade (fish) dipped in nutty couscous, with tomato and mint salad
Harira - Moroccan soup
Making perfect Moroccan mint tea (Photo essay)
Moroccan Mint Tea #2
Stuffed leg of lamb - Moroccan style

Berber bread with argan oil and honey

Making bread the Berber way
Prickly Pear Health Water
Sellou - a Moroccan Ramadan sweet recipe.
Moroccan Goat Tagine
Moroccan mechoui

Moroccan Almond Milk

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Moroccan recipes

A dish inspired by the tastes of Morocco, the sharpness of the labneh (drained yogurt) compliments the sweet tomatoes

Make the labneh the day before you want to serve the dish. Line a sieve with a piece of cheesecloth (or a new J Cloth), put the yogurt into it and set over a bowl in the fridge. The yogurt will drain over the next 24 hours, leaving you with a firmer 'cheese-like' substance. Help it along by giving it a squeeze every few hours.
Heat the oven to 160C/fan 140C/gas 3. Halve the tomatoes and arrange in a single layer in a large shallow roasting tin (or 2 small ones). Mix 4 tbsp extra-virgin olive oil, the harissa and saffron together and pour over the top. Turn the tomatoes with your hands to make sure they are well coated. Sprinkle with sugar and season. Roast for about 45 minutes cut-side up, or until they are caramelised and slightly shrunken. Leave to cool a little.
Take the drained yogurt out of the cheesecloth and mix it with the garlic and a pinch of salt.
Carefully move the tomatoes (they are quite fragile and easily fall apart) to a serving platter, dotting nuggets of labneh among them as you go. Pour some of the cooking juices from the roasting tin over.
Scatter on the almonds then heat the saffron with the lemon juice. Add 5 tbsp extra-virgin oil and mix. Spoon over the dish and serve warm or at room temperature.

Recipe from olive magazine, January 2007.

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Moroccan meatball tagine with lemon & olives

A wonderfully aromatic North African lamb casserole with a citrus tang -

Put the onions in a food processor and blitz until finely chopped. Put the lamb, lemon zest, spices, parsley and half the onions in a large bowl, and season. Using your hands, mix until well combined, then shape into walnut-sized balls.
Heat the oil in a large flameproof dish, or tagine with a lid, then add the remaining onions, ginger, chilli and saffron. Cook for 5 mins until the onion is softened and starting to colour. Add the lemon juice, stock, tomato purée and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat, cover with the lid and cook for 20 mins, turning the meatballs a couple of times.
Remove lid, then add the coriander and lemon wedges, tucking them in between the meatballs. Cook, uncovered, for a further 10 mins until the liquid has reduced and thickened slightly. Serve hot with couscous or fresh crusty bread.

PER SERVING

394 kcalories, protein 31g, carbohydrate 11g, fat 26 g, saturated fat 9g, fibre 3g, sugar 8g, salt 1.7 g

Recipe from Good Food magazine, February 2012.

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