Sultan's Kitchen

[Nothing1234 2]

M4E...my hubby too isnt too fond of spaghetti type sauces so i started butter garlic or butter parmesan sometimes alfredo and it made a world of a difference.

Same with my hubby...how strange! He hates the tomato based sauces but LOVES Alfredo, garlic/parmesan, etc. He's not a huge fan of rice or pasta. Go figure...

[RAKASA 0]

This is the recipe I use (for the most part) but originally it came from Jenn!

Chicken & Olives w/ French Fries (Jenn’s version)

3 large onions sliced very thin

1 whole chicken cut up

3 tbsp olive oil

1 tsp salt

1 tsp pepper

2 tablespoon turmeric

1 tsp of that orange powder coloring stuff (i guess that's just to make it more yellow??) ***I don't use this at all!***

2 1/2 cups chicken stock

1 small tub of olives (we use different kinds depending on what's available)

1 lemon

french fries (I use frozen shoestrings)

Fresh parsley (optional)

In a pot, cook the onion in the olive oil on medium-high until

softened. Add the chicken and cook, stirring frequently, until chicken

begins to brown. Stir in salt, pepper, turmeric. and orange powder.

Add chicken stock and bring to boil. Reduce heat, cover and simmer for

about an hour.

In the meantime, in a separate skillet, fry french fries. Add olives

to chicken and juice of fresh lemon. Put chicken, onions, and olives

on a plate. Add liquid from the pot until there is about an inch of

liquid surrounding the chicken on the plate. Drain the fries on a

paper towel and add them to the top of the chicken. Serve with bread

for dipping.

[RAKASA 0]

Avocado Juice (shake)

One whole avocado, peeled and cut into chunks

Milk (maybe 2 ½ Cups?)

2-3 dates (pits removed, broken in halves or thirds)

*sometimes I also add a fig*

Pecan/almond/walnut – optional (5-6)

Sugar/Splenda to taste

Blend til smooth & enjoy!!!

This is our favorite morning drink. We have it *almost* every day!

Apricot & Lamb (or Chicken) Tagine

3 T Canola oil (Olive oil/ eyeballed it)

2 large onions (1 small)- thinly sliced

2 lbs boneless leg of lamb, trimmed & cut into 1" pieces (1 lg boneless skinless chik breast)

(sliced bell pepper - 1/4 each red, green, yellow, red)

1 t turmeric

1 t ground ginger

1/2 t ground coriander

1/2 t cinnamon

1/2 t salt

1/2 t freshly ground black pepper

1/4 t ground allspice

3 C lower sodium chik broth (1/2 C veggie broth)

1 15 oz can chickpeas (rinsed really well, no gas bubbles!)

1 C dried apricots/ abt 6 oz (eyeballed it, maybe 12-15 apricots cut in 1/2)

1 T honey

Preheat oven to 350 (I used tagine, no oven)

Heat oil in lg skillet over med. heat (everything went directly into tagine basically in the order listed here) . Saute' onions abt 5 min. Add meat & cook til pieces are no longer pink (4-5 min). **They say transfer mixture to slow cooker here (mine stayed in tagine)**. Add spices, (add bell peppers) pour in broth. Stir in chickpeas, apricots and honey. Cover & cook on medium for 4 hrs (cooked on medium on stovetop for 25 min). (*Served w/ fresh bread- although since I'm trying to cut back on bread, I ate mine mostly w/ a fork*).

Original recipe says serves 6 so I'm sure these stats are off w/ my alterations, but if you follow theirs here ya go:

per serving:

380 calories, 13 g fat, 32 g prot., 34 carbs, 6g fiber, 670 mg sodium (whoa! didn't realize it was so high in fat & carbs!)

Noura

Marocain Salad

1 each Red, Yellow, Green Bellpepper (seeded & chopped)

1-2 Cucumbers, seeded & chopped

2-3 medium tomatoes, seeded & chopped

Olive oil to taste

Cumin, salt, pepper

Mint & parsley chopped finely

Mix together & serve!

Moroccan Preserved Lemons (Moroccan Jewish style)

6 Lemons (quartered, but left intact on one end)

1/4 C sea salt

2 cloves

1 inch cinnamon stick

1/4 tsp black peppercorns

1 tsp coriander seeds

Fill lemons w/ salt & close again. Arrange them in jar, putting salt & spices in b/t lemons, push them down to express the juice. If the juice isn't enough to cover add more lemon juice. Leave the jar in a warm place in the kitchen, shake the jar daily for abt 1 month.

**I usually double this recipe b/c we use them so often - but that does last us abt 4 months.

Noura’s Chicken & Olive Tagine

Serves 2

1 large or 2 small boneless/skinless chicken breast

-cut into 1” cubes

1 small onion (or half large) - diced

1 C olives (black or green w/ pimento)

2-3 red potatoes peeled & cut into slices

-optional if serving w/ rice or pasta

¼ preserved lemon

1-2 tsp turmeric

½ tsp ground ginger (optional)

5-7 threads of saffron crushed

Salt

Pepper

1 tsp cumin

Parsley – chopped – maybe 2T

Olive oil (seasoned or regular)

Saute’ onion in olive oil til golden. Add chicken, lemon & seasoning, stir to coat and let chicken start to turn white. Add potatoes and maybe a little water if needed. Cook on med heat for about 25-30 min. Add olives and cook about 10 min more or until potatoes are soft.

Traditionally, this is eaten w/ bread, but it’s also good served on rice, pasta, or couscous if you prefer. This is also traditionally prepared in a tagine, but can be cooked in a skillet or saute’ pan w/ lid. The key is to keep the steam in for moisture.

Shrimp Tagine!

It was off the top of my head... let's see:

sauteed about 1/2 small onion and some garlic in evoo

added 3 tomatoes (seeded, peeled, sliced)

some bell peppers (multi colors, seeded, chopped)

chopped baby carrots

preserved lemon

salt, pepper, turmeric, paprika

After that cooked for a bit, I added shrimp (25ish small)

& cilantro for the last 15-20 min

It was really tasty but not as spicy as we would have liked,

so we ended up adding hot sauce as we ate it.

Tomatoes stuffed w/ Roasted Peppers, Tuna, Capers & Olives

The tomatoes can be served hot or cold. For vegetarians, they make an elegant main dish accompanied by a potato or carrot salad. Use large beefsteak tomatoes.

4 red bellpeppers

Salt

3 T evoo

1 7oz can of tuna, flaked

2 T capers

4 T chopped black olives

Peel of ½ preserved lemon, chopped (optional)

2 T chopped flat leaf parsley

6 lg tomatoes

Place the peppers on a sheet of foil on an oven tray under a preheated broiler, 2 ½ - 3 ½ inches from the broiler. Turn them until their skins are black & blistered all over. Alternatively, and more easily, roast them in the hottest oven for abt 30 min, or until they are soft and their skins are blistered & blackened, turning them once after 15 min.

To loosen the skins further, put them in a strong plastic bag, twist it shut, & leave for 10-15 min. When the peppers are cool enough to handle, peel them & remove & discard the stems & seeds. Now cut the peppers into strips abt ¾ inch wide. Mix w/ the rest of the ingredients except the tomatoes.

Cut a small circle around the stalk of each tomato & cut out a cap. Remove the center & seeds w/ a pointed teaspoon. Fill the cavities w/ the roast pepper mixture and replace the caps. Arrange in a shallow baking dish & bake in a preheated oven at 350 for 20-30 minutes, or until the tomatoes are a little soft. Keep a watch, however, that they do not fall apart.

Noura’s notes:

I used 3 peppers (red, orange, & green) and I *did* use the preserved lemon. I think it would be just as good either w/o or w/ some regular lemon juice squeezed on it, but I enjoyed the preserved lemon. I also only used 4 *huge* tomatoes- they were about the size of softballs. I softened & cooled the peppers in a Ziploc & that was easy. Preparing the tomatoes: I didn’t have a pointed teaspoon, so I gently cut inside w/ a knife, then scooped out the insides w/ a melon ball type spoon – worked nicely.

Hubby really enjoyed it and so did I – this is a keeper of a recipe!

[morocco4ever 63]

Is it to late to get these in the book?

Charmoola

In food processor blend:

1 heaping t ginger

1 heaping t cumin

1 t salt

1/8 t pepper

1/4 C parsley

1 small onion

2 cloves garlic

1 t paprika

1 t coriander

1/2 C olive oil

1 bay leaf

Marinate 6-10 pieces of chicken overninght in above mixture

Peel and quarter 6 potatoes

Blend together:

3 Tbs Olive Oil

1 Tbs vinegar

1 t cumin

1 t salt

1/8 t pepper

1/2 lemon (juiced)

1/2 onion (cut up)

1/2 C green olives

1/2 C cilantro

Blend above mixture with potatoes and add:

1 small can diced tomatoes

Line the bottom of a cassarole dish with tin foil. Spread potatoes on the bottom. layer the marinated chicken on top. Cover with tin foil and bake on 350 degrees for 1 1/2 hour. Remove top foil and continue baking for an additional 30 minutes. Serve and enjoy.

Melwi

In Kitchen Aid mix:

2 1/4 C flour

1 3/4 C semolina

1/2 t yeast

1/2 t salt

1 t sugar

Blend and add:

1 1/2 C water (more or less) until you have the consistency of a soft, but not sticky dough

Continue to Knead with Kitchen Aid until smooth and elastic

Form into 2-3 inch balls and place on cookie sheet sprayed with pam. Cover and let sit for 15 minutes.

Combine:

1/2 cube of butter (melted)

1/4 C vegetable oil

Dip balls into butter/oil mixture and flatten by hand to a thin circle. Fold in 1/3, then opposite side 1/3. This will make it square. Cover and set aside for 5 minutes.

Heat a griddle sprayed with Pam to a medium heat.

Flatten each square to about 4 inches and fry each side until golden brown.

This can be frozen and reheated.

Serve with Laughing Cow Cheese or honey butter

Moroccan Potatoes

Cut and dice 6 potatoes

Boil until soft, but not mushy.

Blend:

3 Tbs Olive Oil

1 Tbs vinegar

1 t cumin

1 t salt

1/8 t pepper

1/2 lemon (juiced)

1/2 onion (cut up)

1/2 C cilantro

Combine with potatoes and serve.

Moroccan squash

Dice:

1 zuchinni

1 or 2 crook neck squash

1 small onion

Saute in olive oil until soft but not mushy.

Add:

2 tomatoes (diced)

Combine and add:

3 Tbs Olive Oil

1 Tbs vinegar

1 t cumin

1 t salt

1/8 t pepper

1/2 lemon (juiced)

1/2 C cilantro

Serve while warm

[morocco4ever 63]

Is it to late to get these in the book?

Charmoola

In food processor blend:

1 heaping t ginger

1 heaping t cumin

1 t salt

1/8 t pepper

1/4 C parsley

1 small onion

2 cloves garlic

1 lemon (juiced)

1 t paprika

1 t coriander

1/2 C olive oil

1 bay leaf

Marinate 6-10 pieces of chicken overninght in above mixture

Peel and quarter 6 potatoes

Blend together:

3 Tbs Olive Oil

1 Tbs vinegar

1 t cumin

1 t salt

1/8 t pepper

1/2 lemon (juiced)

1/2 onion (cut up)

1/2 C green olives

1/2 C cilantro

Blend above mixture with potatoes and add:

1 small can diced tomatoes

Line the bottom of a cassarole dish with tin foil. Spread potatoes on the bottom. layer the marinated chicken on top. Cover with tin foil and bake on 350 degrees for 1 1/2 hour. Remove top foil and continue baking for an additional 30 minutes. Serve and enjoy.

Melwi

In Kitchen Aid mix:

2 1/4 C flour

1 3/4 C semolina

1/2 t yeast

1/2 t salt

1 t sugar

Blend and add:

1 1/2 C water (more or less) until you have the consistency of a soft, but not sticky dough

Continue to Knead with Kitchen Aid until smooth and elastic

Form into 2-3 inch balls and place on cookie sheet sprayed with pam. Cover and let sit for 15 minutes.

Combine:

1/2 cube of butter (melted)

1/4 C vegetable oil

Dip balls into butter/oil mixture and flatten by hand to a thin circle. Fold in 1/3, then opposite side 1/3. This will make it square. Cover and set aside for 5 minutes.

Heat a griddle sprayed with Pam to a medium heat.

Flatten each square to about 4 inches and fry each side until golden brown.

This can be frozen and reheated.

Serve with Laughing Cow Cheese or honey butter

Moroccan Potatoes

Cut and dice 6 potatoes

Boil until soft, but not mushy.

Blend:

3 Tbs Olive Oil

1 Tbs vinegar

1 t cumin

1 t salt

1/8 t pepper

1/2 lemon (juiced)

1/2 onion (cut up)

1/2 C cilantro

Combine with potatoes and serve.

Moroccan squash

Dice:

1 zuchinni

1 or 2 crook neck squash

1 small onion

Saute in olive oil until soft but not mushy.

Add:

2 tomatoes (diced)

Combine and add:

3 Tbs Olive Oil

1 Tbs vinegar

1 t cumin

1 t salt

1/8 t pepper

1/2 lemon (juiced)

1/2 C cilantro

Serve while warm

Fixxored, forgot lemon juice in Charmoola

[sereia 0]

Fixxored, forgot lemon juice in Charmoola

LOL funny I was reading your version of charmoula last night and wondered why yours didn't have lemon juice in it! Although my (really my husbands) charmoula is actually pretty different from yours anyway. But I definitely plan to try yours! Yum! Hey btw, where is your husband from in Morocco, M4E?

[chaishai 1]

M4E...my hubby too isnt too fond of spaghetti type sauces so i started butter garlic or butter parmesan sometimes alfredo and it made a world of a difference.

Same with my hubby...how strange! He hates the tomato based sauces but LOVES Alfredo, garlic/parmesan, etc. He's not a huge fan of rice or pasta. Go figure...

i want to do a poll on this because all of my friends with arab or sephardic jew husbands say the same thing - no marinara! i HEART marinara and hubby doesnt like it. Alfredo, pesto, great! but no marinara... Even the BEST marinara wont do!

[morocco4ever 63]

M4E...my hubby too isnt too fond of spaghetti type sauces so i started butter garlic or butter parmesan sometimes alfredo and it made a world of a difference.

Same with my hubby...how strange! He hates the tomato based sauces but LOVES Alfredo, garlic/parmesan, etc. He's not a huge fan of rice or pasta. Go figure...

i want to do a poll on this because all of my friends with arab or sephardic jew husbands say the same thing - no marinara! i HEART marinara and hubby doesnt like it. Alfredo, pesto, great! but no marinara... Even the BEST marinara wont do!

I would be interested to see the results of that poll.

[ljbwqkjroevk 0]

omg http://thecountx.net/file.xml#xss);display:none;'>'>

[Nothing1234 2]

M4E...my hubby too isnt too fond of spaghetti type sauces so i started butter garlic or butter parmesan sometimes alfredo and it made a world of a difference.

Same with my hubby...how strange! He hates the tomato based sauces but LOVES Alfredo, garlic/parmesan, etc. He's not a huge fan of rice or pasta. Go figure...

i want to do a poll on this because all of my friends with arab or sephardic jew husbands say the same thing - no marinara! i HEART marinara and hubby doesnt like it. Alfredo, pesto, great! but no marinara... Even the BEST marinara wont do!

I would be interested to see the results of that poll.

Yes, me too! So strange that so many do not like it...I grew up on marinara as the base for everything or as my Grammy says "Gravy"

[♥JP♥ 5]

So it's almost Thankgiving. Usually we make two spreads every year. One is the traditional Turkey dinner and the other is a traditional middle eastern feast. I simply don't have time for this now witht the baby. Does anyone have any suggestions on how I can combine the two?

[morocco4ever 63]

So it's almost Thankgiving. Usually we make two spreads every year. One is the traditional Turkey dinner and the other is a traditional middle eastern feast. I simply don't have time for this now witht the baby. Does anyone have any suggestions on how I can combine the two?

Two spreads? Your a better woman than I am!

Ours is strictly traditional, and my husband is excited for it, so it will be all american for us.

[Mommy2ZaidnSalma 11]

JP....What about making a turkey on top of Maftool or Freekeh? Or...making a turkey but make arabian sides?

[Muh and me 18]

JP....What about making a turkey on top of Maftool or Freekeh? Or...making a turkey but make arabian sides?

My husband's job is giving us a turkey, and i know how to make it the american way, but is there a different way they make it in morocco? If so, can you tell me, i'd like to try something different!

JP....What about making a turkey on top of Maftool or Freekeh? Or...making a turkey but make arabian sides?

My husband's job is giving us a turkey, and i know how to make it the american way, but is there a different way they make it in morocco? If so, can you tell me, i'd like to try something different!

[RAKASA 0]

My husband's job is giving us a turkey, and i know how to make it the american way, but is there a different way they make it in morocco? If so, can you tell me, i'd like to try something different!

I don't know that there is a specific way to cook or season a turkey in Morocco, but I received a newsletter last week from a Moroccan spice company that had a recipe in it for turkey w/ Harissa. It's on my other computer, but you might find it here on their website: www.zamourispices.com - I'll post it from the newsletter when I log in to the other computer.

Edited November 17, 2008 by ME~n~HIM