moroccan recipe

Rich salmon fillets are generously coated with a fragrant Moroccan spice blend then pan seared to perfection, then they are covered with a bright and creamy lemon and cilantro sauce. Serve with roasted veggies and couscous for a perfect meal!

Moroccan Spiced Salmon with Lemon Yogurt Sauce

salmon fillets

tsp coriander

tsp cumin

tsp ground paprika

tsp cinnamon

tsp ground ginger

turmeric

nutmeg

cayenne pepper

olive oil

Salt and black pepper

fat free plain Greek yogurt

heavy cream

lemon

lemon juice

garlic

Tbsp finely minced fresh cilantro, (plus more for serving)

Let salmon rest at room temperature 10 minutes.

Meanwhile, in a mixing bowl whisk together coriander, cumin, paprika, cinnamon, ginger, turmeric, nutmeg and cayenne pepper.

Heat olive oil in a 12-inch non-stick skillet over medium-high heat.&nbsp;

Season both sides of salmon with salt and pepper then sprinkle and rub both sides with the spice mixture.

Cook salmon in skillet about 3 - 4 minutes per side. Plate and top with lemon yogurt sauce and garnish with cilantro.

In a small mixing bowl whisk together yogurt, cream, zest, juice, garlic and cilantro, season lightly with salt and pepper. Let rest at room temperature while preparing salmon (or gently warm in microwave, you don't want cold sauce on warm salmon).

Recipe source: Cooking Classy

For the sauce

A hearty, spiced Moroccan-style stew that&#8217;s speedy enough for a midweek meal.

Lamb, date and spinach tagine

seasoned lamb leg steaks

red onion, sliced

ras el hanout spice mix (we like Bart)

garlic cloves, chopped

tin chopped tomatoes

chicken stock

dates, chopped

baby spinach

Couscous and fresh mint, to serve

Heat the oil in a casserole, chop the lamb leg steaks into 3-4cm chunks, then fry until browned all over. Transfer to a plate.

Add the red onion and ras el hanout to the casserole and fry for 3 minutes over a low-medium heat.

Return the lamb to the casserole along with the garlic, chopped tomatoes and chicken stock. Simmer for 10-15 minutes.

Stir through the dates, spinach and the lemon zest. Serve with steamed couscous topped with some finely shredded fresh mint leaves.

Serve up the flavours of Morocco with these tasty lamb pasties.

Moroccan pasties with roasted beets and carrots

onion, chopped

lamb mince

garlic cloves, unpeeled, garlic

tbsp ras el hanout (see note)

cinnamon

plain flour

(375 milliliters) Massel beef stock

(120 grams) frozen peas

tbsp chopped coriander

baby beetroot, halved

baby (Dutch) carrots, peeled, trimmed

puff pastry

egg, beaten

Thick yoghurt, to serve

Mint leaves, to serve

For a healthy vegetarian meal that the whole family will love, try this vegetable tagine salad.

Vegetable tagine salad

butternut pumpkin, peeled, chopped into 2cm pieces (to give 300 grams)

carrot, sliced 2cm thick

zucchini, sliced 2cm thick

can chickpeas, rinsed, drained

tbsp Moroccan seasoning (see note)

(200 grams) couscous

(375 milliliters) Massel vegetable liquid stock, heated

punnet cherry tomatoes, halved

red onion, thinly sliced

mint, leaves picked

coriander, leaves picked

tbsp flaked almonds, toasted

tub tzatziki

Served warm or cold, this easy zaalouk recipe makes an amazing appetizer. It&#039;s full of flavor and make-ahead friendly (it tastes even better the next day). Add a side of pita or your favorite bread, and you are good to go!

Zaalouk (Moroccan Eggplant Salad)

eggplant,

Kosher salt

extra virgin olive oil

(diced)

garlic cloves, (minced)

cumin

smoked paprika

red pepper flakes

cilantro, (more for garnish)

parsley

water

lemon, (juice of)

Salt the eggplant: Place the eggplant cubes in a colander and toss with a good pinch of kosher salt. Set aside for a few minutes while you prepare the rest of the ingredients. When ready to cook, wipe the eggplant dry, removing excess salt.

Saute the vegetables: In a large non-stick pan (with a lid), heat about 2 tablespoons extra virgin olive oil), add the eggplant cubes, tomatoes, and minced garlic. Season with kosher salt, cumin, paprika, and red pepper flakes. Toss around for about 5 minutes or so, then add in the cilantro, parsley and about 1/3 cup of water.

Simmer: Bring the mixture to a boil, then turn the heat down. Cover the pan with the lid and allow the eggplant and tomatoes to simmer until very tender, about 20 minutes or so. Make sure to occasionally check and stir so nothing sticks to the pan, adding a little bit more water if needed.

Mash the eggplant and tomatoes: Once the eggplant and the tomatoes are very tender, stir in the lemon juice, and using a potato masher or the back of a fork to gently mash to your desired consistency (some people like it very smooth, I keep it a little bit chunky). Remove from heat.

Serve: Transfer the zaalouk to a serving bowl. At this point, you can serve it warm or you can allow it to come to room temperature. You can also refrigerate it to serve later. When you are ready to serve, top the zaalouk with a good drizzle of extra virgin olive oil, some fresh cilantro, and a dash of crushed red pepper flakes. Serve with pita bread or your favorite crusty bread.

This popular North African salad works well on its own or as a side, and is ready in just over 30 minutes.

Meshwiya salad

red peppers

vine-ripened tomatoes

red onion, very thinly sliced

red chilli, deseeded and chopped

capers

½ preserved lemon, drained (we like Belazu, from major supermarkets)

Preheat the barbecue. When hot, add the peppers and cook over a medium heat for 20-25 minutes, turning, until blackened. Seal in a plastic bag. Once cool, discard the stalk, seeds and skin and cut into 1cm wide strips. Put into a large bowl.

Meanwhile, cut a shallow cross into the base of each tomato. Blanch in boiling water for 30 seconds, refresh under cold water and peel. Halve, deseed and cut the tomatoes into thin wedges. Add to the peppers, along with the onion, chilli and capers.

Just before serving, whisk together the lemon juice and oil and season. Toss with the salad and spoon onto a serving dish. Cut the flesh from the preserved lemon, then cut the rind into small dice. Sprinkle over the salad with a few extra capers.

Top 6 moroccan recipe recipes from across the web

The most viewed moroccan recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Moroccan Spiced Salmon with Lemon Y...

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Top 6 moroccan recipe recipes from across the web

The most viewed moroccan recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Moroccan Spiced Salmon with Lemon Y...

Lamb, date and spinach tagine

Moroccan pasties with roasted beets...

Vegetable tagine salad

Zaalouk (Moroccan Eggplant Salad)

Meshwiya salad

The most viewed moroccan recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine