moroccan food

The perfect showpiece to your Christmas Day meal - and it's suitable for veggies

Moroccan spiced pie

cumin seeds

tsp paprika,plus extra for dusting

cinnamon

olive oil

squash,peeled and cut into small chunks (about 2cm)

shallots,quartered

4cm/1½ in piece root ginger,finely chopped

whole blanched almonds

pistachios

cranberries

tbsp clear honey

pack fresh spinach

garlic

tsp cumin

lemon juice

coriander

butter

filo pastry

carton Greek yogurt

tbsp milk

mint,leaves

harissa paste

Preheat the oven to fan 180C/ conventional 200C/gas 6. Dry fry the seeds briefly in a small pan over a medium heat until toasty – don’t let them burn. Grind coarsely using a pestle and mortar (or a bowl and the end of a rolling pin), then mix in the paprika, cinnamon, 1⁄2 tsp salt and 4 tbsp oil. Tip the squash into a roasting tin, pour over the spiced oil and toss. Roast for 20 minutes.

Meanwhile, heat 2 tbsp of oil in a frying pan, add the shallots and cook, stirring, until they start to brown. Stir in the ginger and 100g/4oz each almonds and pistachios.When brown, toss in the cranberries, 2 tbsp honey, and the spinach so it wilts. Take off the heat and stir into the squash, when it comes out of the oven. Set aside.

In a food processor, whizz the chickpeas with the garlic, cumin, remaining oil, lemon juice, 2 tbsp water and salt and pepper to make houmous. Stir in the coriander.

Melt the butter in a small pan. Put a loose-bottomed 28cm quiche tin on a baking sheet and brush with some butter. Keeping the filo covered with a damp cloth so it doesn’t dry out, lay one sheet over half of the tin so that it hangs over the edge by about 10cm. Lay another sheet on the other side, so it overlaps the first in the centre and hangs over the opposite edge. Brush with butter. Lay two more filo sheets in the opposite direction in the same way and brush with more butter.

Build up two more layers in this way, so you use a total of eight sheets of filo. Pile half the squash mixture in the centre of the pastry. Spread over the houmous and then the rest of the squash mixture.One at a time, bring the edge of each filo sheet up to the centre to cover the filling, creating voluptuous folds as you go. Brush carefully with more butter. (If making a day ahead, cover now with cling film and chill. To reheat, remove the pie from the fridge, heat the oven, then bake for 35-40 minutes.)

Bake for 30-35 minutes, until crisp and golden. Just before the pie is ready, reheat any remaining butter in the pan, tip in the rest of the nuts and fry until golden. Spoon in the 4 remaining tbsps of honey and, when it melts, take off the heat and pour over the pie. Serve with Harissa yogurt sauce (mix the yogurt and milk together to make a thin sauce, stir in the herbs and season. Swirl in harissa to taste) and lemon wedges.

Is chicken boring? Not this chicken! Once you try it you won&#x27;t stop thinking about it! Grab your Instant Pot and add a delicious spice blend, tomatoes and chicken breasts and have a recipe that&#x27;s perfect for dinner or meal prep! Just 10 minutes in the pressure cooker for the best and most flavorful chicken.

Instant Pot Moroccan Chicken

chicken breasts (chopped)

oz canned fire roasted diced tomatoes

paprika

cumin

chili powder

turmeric

garlic powder

ginger

salt

cayenne

allspice

Add all ingredients to pressure cooker and stir to combine

Cover and set lid to seal

Set to high pressure for 8 minutes

Timer will start counting down to 8 minutes once the pot comes to pressure (this could take 10-15 mintues)

Once complete the timer will start counting up for the natural pressure release time, allow for 10 minutes natural pressure release, then turn valve to release to release any remaining pressure

Once the pin drops on it&#x27;s own, you can open the pot. Stir to combine!

This Moroccan Kefta recipe combines ground beef with Moroccan spices and other seasonings for a delicious, flavorful Moroccan meatballs appetizer or main dish served with rice, salad or couscous.

Kefta - Moroccan Meatballs

lb. lean ground beef

onion,

chili arbols, stemmed, seeded, chopped

garlic, minced

lemon,

fresh ginger, minced

Tbsp. Moroccan spices (or

Tbsp. chopped flat-leaf parsley

c. chopped cilantro

water

Black pepper

In a large bowl, add the ground beef,...

In a large bowl, add the ground beef, Moroccan spices, finely minced onion, minced garlic, ground ginger, zest of one lemon, salt, parsley, and a generous pinch of black pepper. Mix to combine. Go ahead, use your hands.

Form the mixture into meatballs. I made mine...

Form the mixture into meatballs. I made mine about the size of a ping-pong ball.

Melt the butter in a large pan over...

Melt the butter in a large pan over medium heat. Add the onions, dried chilies, minced fresh ginger, and ground turmeric. Cook, stirring occasionally, until onions have browned (about 3-4 minutes).

Add the cilantro, lemon juice, and water, stirring...

Add the cilantro, lemon juice, and water, stirring to combine. Bring the sauce to a boil.

Add in your meatballs, reduce the heat to...

Add in your meatballs, reduce the heat to medium-low, and cover. Let cook for 20 minutes, turning the meatballs once or twice to ensure even cooking.

Remove the lid and continue cooking for another...

Remove the lid and continue cooking for another ten minutes or so until the sauce is thick. Check your meatballs to make sure they are cooked through and taste your sauce to check seasonings. Add more salt if necessary.

Serve with rice, salad, or couscous.

Moroccan-Spiced Caponata is a delicious North African twist on traditional caponata and the perfect way to enjoy late summer vegetables!

Moroccan-Spiced Caponata

eggplants

Salt

onion

(ribs) celery (finely chopped)

red bell peppers

tomatoes

Hungarian paprika

red pepper flakes

red wine vinegar

green olives

golden raisins

cilantro

salt (to taste if desired)

black pepper (to taste)

Toasted or grilled rustic bread

Place the cubed eggplant in a colander and salt it generously with approximately 2-3 teaspoons.  Let it drain in the sink or over a plate or bowl for approximately 45 minutes.  Pat it dry with paper towels to remove excess moisture and salt.

Heat the olive oil in a large heavy skillet over medium-high heat.  Add the onion, reduce heat to medium-low and cook 5-7 minutes or until the onion begins to soften.

Add the celery and continue cooking, stirring frequently until very soft.

Add the eggplant to the skillet and cook until it begins to soften, approximately 3-4 minutes.

Add the red bell pepper.  Cook until beginning to soften 3-4 minutes then add the tomatoes.

Add the cumin, coriander, paprika and crushed red pepper flakes and give it a stir.

Add the vinegar, green olives and raisins.

Bring to a simmer, cover, reduce heat to low and simmer for 10-12 minutes.

Stir in the cilantro and season to taste with salt and black pepper to taste.

Let cool to room temperature before serving over crusty or grilled bread.

To toast walnut and almond, spread them on separate baking sheets and toast in 350 degrees until lightly golden, about 8-10 minutes for the almond, and 15-20 for the walnut. Shake pans half way through.

Moroccan pastilla 

(14” x 9”)

almond meal

sugar

chicken broth

Kosher salt

boneless skinless chicken thighs

yellow onion, diced

cardamom

walnut (see note above)

almonds

apricots

honey

The day before cooking, thaw phyllo in the fridge. Take phyllo out of the fridge (but leave inside the box) an hour before you start cooking.

Put chicken broth, turmeric and 2 teaspoons kosher salt in a sauce pan and bring to boil over high heat. Add chicken, bring back to boil, then cover the pan, reduce heat to low and cook on low simmer for 45 minutes. Transfer chicken to a plate and discard the broth.

Put olive oil in a non-stick skillet over medium-high heat and sauté onion until golden. Add ginger and spices and sauté for another minute. Add nuts, apricot, raisins, 1 teaspoon kosher salt and black pepper and cook for another 3 minutes, stirring frequently. Drizzle honey all over the mixture, mix and cook for another minutes, then remove from heat.

Shred chicken using a fork (or chop finely with a knife) and add to the nut-fruit mixture in the pan together with chopped parsley. Taste and adjust salt and honey. Let mixture cool down for about 20 minutes before you continue.

Oven to 400 degrees.

To prepare the pastry, make sure your working surface is completely clean and dry. Line a baking sheet with parchment paper. Put 4 tablespoons olive oil in a cup and have a pastry brush ready.

Remove phyllo dough from its box and put next to you, flat on a working surface, then cover with damp towel to make sure it doesn’t dry out.

To make individual pastries (as in the photo above) - work with one phyllo sheet at a time. Put a sheet on a working surface, long side near you, and brush oil on the left half. Sprinkle with a little almond meal and then fold right half on top of the left half, and brush oil again with oil. Put ⅔ cup of the chicken filling in the center of the phyllo sheet and fold bottom and top to cover, like an envelope. Then fold each corner in, as shown in the photos, to create a round pastry. (Alternatively, you can line the filling at the bottom of the phyllo sheet and roll it into a cigar.) Transfer folded pastry to baking sheet and continue with the rest of the sheets.

To make one large pastry - grease a 9" or 10" cake pan, preferable springform. Layer one phyllo sheet in the pan, letting it fall around the sides, and brush with oil. Sprinkle with a little almond meal and layer with another phyllo sheet. Repeat with another phyllo sheet (3 sheets altogether.) Spoon all of the chicken mixture into the pan and cover with the leftover phyllo that leans on the sides. Top with 2 more phyllo sheets, brushing each one with oil and sprinkling almond meal between the layers. Tack the sides of the phyllo into the pan to create a nicely shaped pastry.

Brush folded pastries (or one large pastry) with oil and bake for 15-18 minutes for the small ones (or 30-35 minutes for the large one,) or until golden brown on top.

Dust with powdered sugar (seriously!) and serve.

Tangy Greek yogurt gets a flavorful boost from preserved lemon and finely chopped fresh herbs... A perfect finish to your Moroccan/Middle Eastern (even every day) dishes, and it&#039;s so quick and easy to prepare!

Top 6 moroccan food recipes from across the web

The most viewed moroccan food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Moroccan spiced pie

Instant Pot Moroccan Chicken

Kefta - Moroccan Meatballs

Moroccan-Spiced Caponata

Moroccan pastilla

Moroccan Preserved Lemon Yogurt Sau...

Top 6 moroccan food recipes from across the web

The most viewed moroccan food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Moroccan spiced pie

Instant Pot Moroccan Chicken

Kefta - Moroccan Meatballs

Moroccan-Spiced Caponata

Moroccan pastilla

Moroccan Preserved Lemon Yogurt Sau...

The most viewed moroccan food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine