Ramadan Recipes

[Together4ever 1]

You guys have me laughing. I'm remembering when Mohammed and I used to cook together. We loved to come up with new dishes. And I'm soooooooooo ####### about my cooking. Well, I would get everything all flavored to what I thought was just perfect and leave the kitchen for some reason. Never failed, I would return to find Mohammed dumping tons of red pepper, more cumin, more salt... I'd grab the nearest spoon and threaten. I sure do miss those times. We came up with some good stuff including a egy-merican version of a homestyle pizza. Even his very very traditional mother (god rest her soul) loved it.

[babybunny 2]

I love Pakistani/Indian food the Hotter the better!!

ohhhh yeah!!!

[sarah and hicham 3]

Do any of you Moroccans have a good recipe for tagine with lemon chicken and onions?

I'm thinking it's pretty straight forward but I thought I would ask before I go into the test kitchens ha.

Thanks

Zarah

[tatedaoudi 0]

wow wow!!

what a great response...now i just have to get fisty and start practicing.

shukran.

wish there was an icon for happy excited stomach.

[Visa4habibi! 0]

There's a website i used to go to when i missed moroccan food and wanted to make something. Don't know if they update it, but they have a lot of differenet things. Here's the link: http://friendsofmorocco.org/Food/recipes.htm

Happy cooking

Tanya

[iceyspots 0]

Here goes

I just cooked this tonight and I Cooked it twice in Algeria.. good stuff.

I'm only using estimates on the amount of things you'd want to add in, because I just freestyle cooked it.

Algerian Style Shorba

2 carrots

1 large onion

1 small potato

2 zucchini

5 garlic cloves

1 tbsp tomato paste

1 tbsp olive oil

3/4 cup of orzo (it's a rice shaped noodle, in french langue d'oiseau - bird tongues lol)

4 or 5 chicken drumsticks

1 bunch of fresh coriander

1 tsp paprika

1/2 cup chick peas

Take skin off carrots, garlic and potato. Cut up into slices. Cut off ends of zucchini and cut into slices. Add all of that into the pot with the olive oil and tomato paste with a 1/2 cup of water and simmer on low heat. Keep adding water so that the garlic does not burn. Then add about 5 or 6 cups of water. Add paprika, coriander, salt and pepper. Then add the chicken legs. Let chicken legs boil on medium heat for 45 minutes. Remove chicken and take off skin and cut chicken into bite size pieces. Remove all big chunks of vegetables, including garlic pieces out of the water. Put them into a blender with a little bit of sauce, to puree. Add puree and chicken to the broth. Add chick peas.. boil for about 20 minutes... then add the orzo and let it cook for about 10 minutes.

Serves a lot of hungry Algeran people.

Edited July 28, 2006 by iceyspots

[tnh9479 1]

Hey...you might want to try this site...

http://www.morocco.com/cuisine/moroccan-recipes/

There are some of the recipes you have all requested.

Also...if you want to cook Moroccan cuisine, I so HIGHLY reccommend Paula Wolfert's Book, Couscous and Other Good Food From Morocco. She explains the history of everything and how to accomodate some things in a western kitchen. One of my students got it for me and it was the best gift ever (well used in our home).

Twila

[iceyspots 0]

tnh, thanks.. I'll go check that out!!

[sara535 15]

here is a great link

I've made quite a few things from here and we loved everything we've tried so far, particularly the lamb tagine and the chicken stew

allrecipes moroccan list

[Together4ever 1]

Oh shoot... Amy if you tip toe through this thread I just realized I forgot to send you the recipe for mahshy. I need to snag the link when I get home tonight. If I forget please please kick my butt and remind me. Mohammed is already going nuts because I know how to make it. I volunteered him to help me roll. *wicked grin*

[tatedaoudi 0]

Do any of you Moroccans have a good recipe for tagine with lemon chicken and onions?

I'm thinking it's pretty straight forward but I thought I would ask before I go into the test kitchens ha.

Thanks

Zarah

Hey Sarah

Chicken Tajine can be super easy...Ive always done just chicken, onion, and green beans.

its Othmanes fav. chicken, Hicham may like it a different way..but its worth time to play around with.

I first make the spice mixture: need: Ginger, Tumeric, Black Pepper, and Salt.

I pour about a 1/2 cup of oil into a glass and then put in Ginger, Tumeric, and Black Pepper. The measurement is basically to your liking, but I use a hearty amount measured this way: when looking at your index finger palm up, from your knuckly creese all the way up, I balance as much spice as I can and drop it into the oil. (Thats how Othmane taught me...its really up to you mix those three spices with the oil and a bit of salt..I add salt into the oil as I go because salt is really personal, so you could do the same amount as the other 3 spices. I skin the chicken and put some little cuts in it, then brush the oil (or drop it in cuts with spoon and just woosh all over chicken) with spices over the chicken (But not all the oil, you will need the majority of the oil after everything is in place). Let the chicken soak and hang out in the oil.

then. . .

Cut up onion and put in tajine with a little oil. Let it cook on low (very very improtant), for a while until the onions look a bit transparent.

then. . . put in chicken in the center and cover generously with green beans. now pour all oil/ spice mixture and cover. . let it cook...for a long long slow burning time.

read

watch tv

go get a calling card.

whatever you gotta do...just dont open it. (ive been scolded many times for peeking yet I always peek)

Then about 15 minutes before you think its done. . . cut a lemon in 1/4's and put on top.

There.

Im not really the best explainer for cooking......hope it helps. Practice.

you will rock it. !

Edited July 28, 2006 by tatedaoudi

[tnh9479 1]

A must have...preserved lemons. If you can find a middle eastern market near you, they will sell them. That is my favorite part of the tajines (such an awesome flavor). It is also used in Charmoula too.

Twila

[Bosco 1]

Preserved lemons are easy to make too.

A must have...preserved lemons. If you can find a middle eastern market near you, they will sell them. That is my favorite part of the tajines (such an awesome flavor). It is also used in Charmoula too.

Twila

[tnh9479 1]

Yes...but to make them you really need 30 days!!!!

I am SO not that patient. In addition, we don't have the types of lemons they use to make it in Morocco.

Twila

Preserved lemons are easy to make too.

A must have...preserved lemons. If you can find a middle eastern market near you, they will sell them. That is my favorite part of the tajines (such an awesome flavor). It is also used in Charmoula too.

Twila

[Henia 11]

Esalaamu Aleikum Everyone

Happy Friday to everyone first off... secondly I am real happy to have had this posting open (hopefully it will not close for while, least until Ramadan nears) we all get a chance to share our recipes and stories.

I was wondering if anyone had a recipe for the following sweets. I kinda know how to make them, but somehow it doesn't come out right...

• Pistachio Mabroomeh
  
• Namora
  
• Kataif
  
• Kunafa
  

Greatly appreciate it... I just love this sweets and wish I could make them right LoL

Henia