Authentic Recipes from Morocco by Fatema Hal

By Fatema Hal

A heady mixture of spices, fragrant tagines and hot, buttery couscous, it's no ask yourself Moroccan delicacies has develop into so renowned! filled with favorites like caraway soup, slow-cooked lamb stews, highly spiced salads, flatbreads, elegant truffles and mint tea, Authentic Recipes from Morocco includes over 50 recipes that exhibit the treasures of local Moroccan cooking.

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They are available in the spice section of most supermarkets. You can substitute aniseed or fennel seeds, but the flavor will be slightly different. Coriander leaves, or cilantro, is a leafy green annual herb. The fresh leaves are often used together with flat-leaf (Italian) parsley to season fish and poultry. Coriander leaves are available fresh in most supermarkets. Cumin is the dried seed of an herb that belongs to the parsley family. Its nutty, peppery flavor adds interest to carrots, fava beans and kefta (ground meat).

Slice the eggplant into thin strips. 3 Arrange the chicken on a serving platter, make a little nest of eggplant strips on top of each piece of chicken, then garnish with slices of Preserved Lemon. tt 7/31/07 3:50 PM Page 60 Chicken with Marinated Figs and Walnuts 2 tablespoons olive oil 1 free-range chicken, cleaned, dried and cut into 8 pieces 2 onions, peeled and sliced 2 cloves garlic, peeled and crushed 1/ teaspoon ground ginger 2 1/ teaspoon salt 2 Several saffron threads 1 bunch fresh coriander leaves (cilantro), chopped 1 cup (250 ml) water 10 tablespoons butter 2 tablespoons honey Marinated Figs 1 teaspoon ground cinnamon 1/ teaspoon ground ginger 2 1/ teaspoon nutmeg 2 1/ teaspoon freshly ground black pepper 2 1/ teaspoon salt 2 1 tablespoon water 1 lb (500 g) fresh figs, washed and sliced Garnish 1 cup (250 g) shelled raw walnuts, halved 1 To prepare the Marinated Figs, combine the spices, salt, and water in a mixing bowl.

Roll each piece into a 11/2-in (40-mm) ball. Flatten each one on an oiled surface to form a disk. Place 1 teaspoon of filling on each disk and fold in the sides to form a square. Brush the top of each pastry with oil and set aside. 4 Heat the skillet over medium heat and brown the pastries, 3 minutes each side. Preparation Time: 30 mins + 20 mins for dough to rest Cooking Time: 30 mins 1 Sift the flour into a mixing bowl with a pinch of the salt. Add the Crisp-fried pastries with sweet and savory fillings are served as appetizers or snacks.

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