Moroccan Lentil Salad

INGREDIENTS

SERVINGS4-6

  • 11⁄4cupsgreen lentils, preferably french
  • 1smallonion, sliced in half
  • 3wholecloves
  • 5cupswater
  • 1⁄4cupfresh lemon juice
  • 2teaspoonsolive oil
  • 1teaspoondried mint
  • 1teaspoonground cumin
  • 1⁄2teaspoonground coriander
  • 1⁄2teaspoonsalt
  • 1⁄4teaspoongarlic granules(this is what the original recipe called for; I use minced garlic, and definitely more than 1/4 tsp!!)
  • 1⁄2cup chopped roasted red pepper (about 1/2 pepper)

DIRECTIONS

  1. Pick over lentils to remove any stones and rinse well.
  2. Stick one onion half with the cloves.
  3. In a large saucepan, combine water, lentils and the onion stuck with the cloves.
  4. Bring to a boil over medium heat.
  5. Reduce the heat to low and simmer, uncovered, until the lentils are tender, about 20 minutes.
  6. Discard onion.
  7. Drain lentils and let cool slightly.
  8. In a bowl, combine lemon juice, olive oil, mint, cumin, coriander, salt and garlic.
  9. Add lentils and toss to mix.
  10. Finely chop the remaining onion half and add to the lentils along with the roasted peppers.
  11. Chill at least 30 minutes to allow flavors to blend.
  12. Serve at room temperature or chilled.

MATBICHA (Moroccan Tomato Relish)

INGREDIENTs

SERVINGS4

  • 2lbstomatoes
  • 1lbred bell pepper
  • 3garlic cloves, quartered
  • 3dried chilies (optional)
  • 11⁄2teaspoonshot paprika
  • 1⁄3cupolive oil
  • 1teaspoonsalt

DIRECTIONS

  1. Place bell peppers on a cookie sheet and roast in the oven at 350°F until the skins have browned.
  2. Submerge tomatoes in boiling hot water for 10 minutes or until the skin falls off.
  3. Cut tomatoes in half and squeeze out the juice and seeds.
  4. Cut tomatoes in chunks.
  5. Peel the skin from the bell peppers and remove the seeds and stem.
  6. Cut bell peppers in chunks.
  7. Add all ingredients to a soup pot and pour oil over top.
  8. Bring contents to a boil, then turn down to a medium heat.
  9. Cook covered for 2 hours.
  10. Remove cover and cook uncovered until most of the liquid has evaporated.
  11. Stir occasionally to prevent burning.
  12. Refrigerate and serve cold.

MOROCCAN CHICK PEA DIP

INGREDIENTS

SERVINGS8-10

  • 1garlic clove
  • 3tablespoons choppedfresh cilantro
  • 1(15 ounce) canchickpeas, rinsed and drained
  • 2tablespoonsfresh lemon juice
  • 1tablespoonolive oil
  • 1⁄2teaspoonsalt
  • 1⁄8teaspoon hot pepper sauce (I use Tobasco, and you can add more if you like it spicy!)
  • 1⁄2teaspoonground cumin(optional)

DIRECTIONS

  1. In food processor process garlic until minced.
  2. Add cilantro and process until finely chopped, 10 - 20 seconds.
  3. Add chick-peas, lemon juice, olive oil, salt and hot sauce.
  4. Process until very smooth.
  5. Place dip in serving bowl and refrigerate until chilled and ready to serve.
CARROT SALAD WITH CHERMOULA

INGREDIENTS

SERVINGS 4-6

  • 1 lb. (about 1/2 kg) fresh carrots, peeled and cut into 1/8" slices
  • 4 tablespoonsolive oilor vegetable oil
  • 2 cloves garlic, partially crushed
  • 2 tablespoonslemon juice
  • 2 tablespoons choppedfresh cilantro(coriander)
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon hot paprika

DIRECTIONS

Boil the carrots in salted water until tender, about 15 to 20 minutes. Drain, and immediately cover the carrots with cold water to stop further cooking. Drain again.

In a medium pot or skillet, gently saute the garlic cloves in the olive oil for two or three minutes over low heat. Discard the garlic, and add the carrots, lemon juice, cilantro, and spices. Saute over low heat for another two minutes, and remove from the heat.

Serve the marinated carrots either warm or chilled.

MOROCCAN HARIRA SOUP

INGREDIENTS

Serves 8

This traditional soup is thickened with a tadouira—a mixture of flour, tomato paste, and cilantro—and served with lemon wedges. Because of the vermicelli, the soup may thicken when cooled—simply add a little more water or broth when reheating.

½ cup green lentils

1 Tbs. olive oil

1 large onion, chopped (2 cups)

½ cup chopped fresh parsley

½ cup chopped cilantro

½ tsp. ground ginger

1 cinnamon stick

1 15oz. can chopped tomatoes, drained, liquid reserved

2 cups lowsodium vegetable broth

1 15oz. can chickpeas, rinsed and drained

½ cup vermicelli

Lemon wedges, for garnish

Tadouira (for thickening soup)

2 Tbs. allpurpose flour

¼ cup chopped cilantro

2 Tbs. lemon juice

1 Tbs. tomato paste

DIRECTIONS

Cook lentils in pot of boiling salted water 2 minutes. Drain.

Heat oil in large pot over medium heat. Add onion, parsley, cilantro, ginger, and cinnamon; sauté 5 minutes, or until onion is soft.

Stir in tomatoes, and sauté 5 minutes more.

Stir in broth, chickpeas, lentils, reserved tomato liquid, and 3 cups water.

Season with salt and pepper, and bring to a boil.

Cover, reduce heat to mediumlow, and simmer 45 minutes, or until lentils are tender, stirring occasionally.

To make Tadouira: Whisk flour with 1 cup water in bowl.

Whisk in cilantro, lemon juice, and tomato paste.

Stir Tadouira and vermicelli into Harira, and cook 3 minutes, or until noodles are soft. Serve with lemon wedges.

CHICKEN TAGINE

This recipe is modified to be prepared in the oven rather than using a traditional Moroccan tagine

SERVINGS 4-6

INGREDIENTS

1 whole chicken cut into pieces, skin removed

4large carrots peeled and cut into wedges

4 potatoes peeled and cut into wedges

2 large onions sliced into thick rings

2 zucchini cut into wedges

1 15 oz can of chopped tomatoes

1 bay leaf

1 cinnamon stick

3 cloves garlic finely chopped

2 tsp fresh ginger finely chopped

1 tsp paprika

2 tsp salt

1 tsp pepper

1-2 tsp turmeric

1 tsp cumin

½ tsp saffron threads crumbled

1/3 cup olive oil

½ cup water

Small bunch coriander tied

DIRECTIONS

Heat olive oil in a dutch oven and add garlic, onions and ginger

Cook until golden

Add chicken and cook for 5 min

Add all spices including bay leaf and cinnamon stick

Add chopped tomatoes and simmer for a few minutes

Add water and bring to a boil for 2 min

Add all the vegetables and cook for a further 3-4 min.

Cover tightly with lid or foil and bake at 400 C for 45 min (check for doneness of chicken and if not fully cooked, cook for a further 15 min.

Garnish with chopped parsley and coriander

ORANGE CAKE

INGREDIENTS

SERVINGS4-6

  • 4eggs
  • 11⁄2cupssugar
  • 1⁄2cup vegetable oil
  • 2cupsflour
  • 4teaspoonsbaking powder
  • 1⁄2teaspoonsalt
  • 1⁄2cup fresh orange juice
  • 2tablespoonsorange zest, from 1- 2 oranges
  • 1teaspoonvanilla

DIRECTIONS

  1. Preheat your oven to 350° F (180° C). Grease and flour a tube pan. If using fresh oranges, zest and juice them.
  2. With an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil.
  3. Stir in the flour, baking powder and salt, and then the orange juice. Beat until smooth, and then mix in the zest and vanilla.
  4. Pour the batter into your prepared pan, and bake for about 40 minutes, or until the cake tests done.
  5. Allow the cake to cool in the pan for 7 to 10 minutes, then turn out onto a rack to finish cooling.

ORANGE SLICES WITH CINNAMON AND HONEY

INGREDIENTS

SERVINGS 2-4

  • 2oranges(navals are good)
  • 2tablespoonshoney
  • 2teaspoonsground cinnamon
  • fresh mint leaves, torn (for garnish)

DIRECTIONS

  1. Peel the oranges and slice into 1/4-inch thick slices.
  2. Place on a serving platter.
  3. Mix honey and cinnamon in a small bowl.
  4. Drizzle the honey mixture over oranges and garnish with mint leaves.