Help!

[terrie/kamal 0]

i am not much of a cook and since my husband came home, he has been doing the cooking. i'm spoiled i guess. (my nickname is princess from my friends) haha. anyway i would like to start simple but i would like to surprise him with some moroccan dishes. if anyone has any ideas or reciepes let me know please.

[abdo 0]

i am not much of a cook and since my husband came home, he has been doing the cooking. i'm spoiled i guess. (my nickname is princess from my friends) haha. anyway i would like to start simple but i would like to surprise him with some moroccan dishes. if anyone has any ideas or reciepes let me know please.

if you dont have TAGINE then i am sorry

Fish tagine cooked in the oven

Ingredients:

1 beautiful fish(shad, dorado, bed..) For decoration

½ kg of potatoes, peeled and cut in roundels

2 kg of tomatoes cut in roundels

4 grilled bell peppers, cut into long slides

4 bell green hot peppers

½ cup olive oil

1 bouquet of crushed parsley salt and pepper

2 lemons cut into roundels tomatoes juice Picture

Preparation:

Crush the coriander with salt and garlic, mix in a plate with sweet and hot red pepper, cumin, lemon juice, water and olive oil, cover fish with the pickle, tap the back of the fish to make the marinade penetrate, leave it to impregnate for 2 hours. Cover the plate of the oven with potatoes roundels, place the fish over them and cover it with roundels of tomatoes, add the bell pepper slides, sweet and got red pepper and oil, sprinkle with crushed parsley, salt and pepper, decorate with roundels of lemon, water with tomatoes juice, mixed with the pickle, cook for 40 mn on a middle fire, water it with it's own juice when half cooked, reduce the sauce to have it unctuous, present the fish complete, decorated with half roundels of fresh tomatoes alternated with lemon roundels and parsley.

Edited April 25, 2008 by abdo

[abdo 0]

i have this recipe without need a TAGINE.

Moroccan Chicken With Olives

Ingredients:

4 Pounds Chicken

2 1/2 Tablespoons Oil

2 Onions -- sliced

Salt And Pepper -- to taste

1/4 Teaspoon Ginger

1 Teaspoon Paprika

1 Onion -- finely chopped

1/2 Pound Green Olives

1 Lemon Lemon Juice Picture

Preparation:

Heat the oil in large sauce pan. Add 3/4 cup water gradually. Add onion slices, sprinkle with spices. Lay chicken on top. Cook over low heat, covered, one hour. Add finely chopped onion. Cook for another 1/2 hour. Place pitted olives in pan of cold water, bring to boil for 1 minute. Drain water. Add olives to pan. Cook for 5 minutes. Just before serving squeeze on lemon.

[terrie/kamal 0]

GEEZ THAT DON'T SOUND EASY TO ME

[Nasturtium 500]

GEEZ THAT DON'T SOUND EASY TO ME

Actually, Abdo posted really easy recipes. That's just cutting and measuring and timing

[abdo 0]

enjoy your Recipes

[terrie/kamal 0]

i meant the first recipe not the second. i appreciate it. i'm just not that big of a cook. and would like to surprise him sometime. haha.

[abdo 0]

i meant the first recipe not the second. i appreciate it. i'm just not that big of a cook. and would like to surprise him sometime. haha.

let me know if you want more recipes?

[terrie/kamal 0]

i would love a rec. for bastilla if there is an easy one. thanks so much

[abdo 0]

i would love a rec. for bastilla if there is an easy one. thanks so much

its not easy as you think to cook bastilla ,tell me what kind of bastilla you want ?

[terrie/kamal 0]

haha i dunno

[abdo 0]

Moroccan Pastilla with chicken

Ingredients

1 each chicken, whole, deboned, cut into pieces

1 salt, pepper

12 each parsley, fresh, sprigs

1 ginger

6 each eggs

2 cup almonds, blanched, browned on the stove

1 pound philo pastry dough

1 cup sugar

1 cinammon

1 each egg, beaten

Directions:

In a large pot, put chicken cut into quarters with salt, pepper and ginger along with enough water to cover. Cook on heat heat until chicken is soft and falling from the bones. Remove from liquid, skin and debone the chicken, and cut meat into small pieces and set aside.

In same large pot, add the six eggs one by one, beating as you go. When all are beaten in and almost set, remove mixture and let cool, dividing into two parts and discarding any liquid. Chop the browned almonds and divide into two.

In a 9x12 inch baking dish, begin the assembly by placing four sheets of the philo dough, brushing oil over each sheet before placing the next on top. Next, place in 1/2 the egg mixture and sprinkle sugar and cinnamon on top. Place two more philo sheets (with oil between), and place 1/2 the chicken. Sprinkle this with sugar and cinammon too. Next Place 2 more philo sheets (with oil between), and place 1/2 the almond mixture in, sprinkling with sugar and cinammon on top. Cover this with 2 more philo sheets, and start this assembly process again. Two sheets philo, almonds, two sheets philo, chicken, two sheets philo, eggs, two sheets philo.

Brush the top of the last sheets of philo with beaten egg. Bake at 350 degrees until golden, 25-35 minutes.

[RAKASA 0]

Terrie, if you look in the pinned thread on top, there's loads of recipes posted already. If you want to look for something in particular, use the search feature.

Here's the recipe I use for Bstilla. My husband loves it. It's not difficult, it's just a bit tedious and time consuming - but that's the case anytime you're going to work w/ phyllo dough. Good luck.

B'STILLA

Filling -

2T veg oil (I use olive)

1 onion finely chopped

3-4 boneless, skinless chicken breast halves

1/4 C minced fresh flat leaf parsley

2 T minced fresh cilantro (I use a bit more)

1/4 t ground turmeric

8 threads saffron, crushed

1 C water

1 t ground ginger

1 1/4 t ground cinnamon

3 eggs, lightly beaten

1 t salt

1/2 t pepper

2/3 C powdered sugar

Almond mixture -

1/2 C whole blanched almonds (I used split almonds)

1/2 C powdered sugar

1 t ground cinnamon

12 sheets phyllo dough, thawed

1 C (2 sticks) butter, melted (I completely skip this and used spray butter stuff)

ground cinnamon & powdered sugar for garnish

Filling: In a large saucepan over med heat, heat the oil. Saute' onion until golden (6-8 min). Add chicken, parsley, cilantro, turmeric, saffron, water, ginger, & cinnamon. Cover & cook until the chicken is tender (20-25 min). Transfer chicken to a bowl or plate and set aside to cool. Let the sauce continue to simmer in the pan and add the beaten eggs, salt, pepper, & sugar. Stir constantly until the eggs are scrambled. Shred the chicken & add it to the egg mixture. Set aside.

Almond mixture: In a blender or food processor, coarsely grind the almonds and mix w/ sugar & cinnamon. Set aside.

Preheat the oven to 425 degrees F. Remove 12 sheets of phyllo from the pkg and re wrap the remaining phyllo in its original wrap. Refrigerate for future use.

Stack the 12 sheets on a work surface and cover w/ a damp towel. Spray a little butter on a pizza pan or baking sheet. Layer 3 sheets of phyllo, lightly spraying each layer w/ butter. Sprinkle the 3rd sheet evenly w/ 1/2 of the almond mixture. Layer & butter 3 more sheets. Spread the chicken mixture evenly over the top, leaving a 1 1/2" border of phyllo. Fold over the edges to partially cover the chicken mixture. Layer & butter 3 more sheets over the chicken, sprinkling the remaining almond mixture evenly over the top. Layer & butter the last 3 sheets of phyllo over the almond mixture. Tuck the edges of the last 6 sheets under the b'stilla as you would a bed sheet (@ this point, I take another baking sheet and place it on top, then flip it over & seal the last 6 sheets of phyllo from bottom to top) - does that make sense?

Bake the b'stilla until golden brown (20-25 min). Place the powdered sugar in a fine-meshed sieve. Tap the sides of the sieve to cover the surface of the b'stilla lightly & evenly w/ sugar. Using thumb & forefinger, sprinkle ground cinnamon over the top (most people make patterns, I just lightly dust it). Serve immediately, before pastry becomes soggy.

**It took me a long time to finally make this b/c I thought it would be a really daunting task. It's not - it's a lot of steps, but it's really easy and didn't take as long as I thought.

Note: These can be prepared in advance and frozen uncooked in aluminum foil. It will keep up to 2 months in the freezer. No need to thaw before baking, but bake for 10 min extra if frozen.

**This makes about a 10" pie and easily serves 4 average plates.

Recipe from "Cooking at the Kasbah" by Kitty Morse (w/ some personal notes adapted in parentheses).

[sereia 0]

mmmmm b'stilla~! i have the world's best recipe too. but this one sounds somewhat similar!

terrie: most moroccan tagines are pretty easy to do. you just cut up a few things, throw them in a pressure cooker(most moroccan wives use a pressure cooker now versus a slow tagine method) and voila!

why not make a fun evening out of it with your husband and have him teach you some things he likes? that way you can do it together, and then eventually you can do it on your own!

[MrsAmera 41]

Terrie - I have a load of recipes on my blog : http://marocmama.wordpress.com/maroc-mamas-recipes/

They are not all Moroccan but if you want to scroll around a bit you'll find them, you can also use my search function to find something specific like chicken or beef. etc.