Download Authentic Recipes from Morocco by Fatema Hal PDF

By Fatema Hal

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

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Additional resources for Authentic Recipes from Morocco

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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). Ground cumin should be used sparingly because it can easily overpower a dish. Cumin is available in the spice section of most supermarkets. Fava beans or broad beans are large, flat beans that range in color from yellow to green to tan.

Cook for 30 minutes. Serve hot or cold garnished with the lemon wedges and black olives. Roasted Bell Peppers 2 green bell peppers 2 red bell peppers 1 tomato, peeled, deseeded, and cubed 1 clove garlic, minced freshly ground Pinch each of salt and pepper Pinch of ground cumin 4 tablespoons olive oil 1 Grill or broil the bell peppers in the oven, approximately 30 minutes, turning regularly, until the skins are completely blistered. Place in a sealed plastic bag or wrap in aluminum foil. When cool enough to handle, peel, deseed, and rinse the peppers in warm water then pat dry.

Cook for 3–5 minutes, stirring. Add the zucchini and stir gently for another 5–7 minutes. Add the lemon juice. Serve hot or cold. Preparation Time: 20 mins Cooking Time: 10 mins Preparation Time: 15 mins Cooking Time: 20 mins 1 lb (500 g) fresh fava beans in the pod, shelled to yield 1/ lb (250 g) shelled beans 2 4 cups (1 liter) water 1 tablespoon olive oil 1/ teaspoon ground cumin 2 2 small cloves garlic, peeled and crushed 1/ teaspoon salt 2 Crushed red pepper, to taste Preparation Time: 20 mins Cooking Time: 10 mins Carrot and Walnut Salad 3 large carrots, peeled and grated Juice of 1 orange 1 teaspoon sugar 1/ teaspoon ground cinnamon 2 1 teaspoon orange flower water 1/ cup (125 g) shelled walnuts 4 1 Combine the grated carrot, orange juice, sugar, cinnamon, and orange flower water in a large bowl.

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