Spices, spices, spices! This recipe is thick with 'em, and your taste buds will be thick with pleasure from Moroccan Chicken. This exotic tasting dish...
Author: Sarah and Annette
Sweet and savory stewed chicken with dried fruits and exotic spices. Serve this on top of couscous and top with toasted almonds and fresh cilantro. Children...
Author: Chef Kelly
When I made this dish I left the kitchen window open. The smell attracted several male neighbors, and when my husband came in, he said that it smelled...
Author: BenevolentEmpress
Serving a gorgeous, fancy-looking holiday roast doesn't have to be complicated, time-consuming, or expensive. This pork loin proves exactly that. This...
Author: Chef John
Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time,...
Author: MAX BOSIO
A delicate, flavorful dish that will satisfy vegans and carnivores alike! Inspired by my family's deep Coptic Orthodox Christian tradition, this is a great...
Author: Erin C. David
Amazing chicken skewers my mom used to make when I was younger. These are great fresh of the grill and even better reheated. I love to meal prep this and...
Author: VikingCook
Chicken thighs full of spice and amazing scents to take you right to the Mediterranean. Great with quinoa or brown rice and lots green veggies.
Author: katherine99
This recipe is one of the most famous recipes in Egypt. It's a traditional food that is delicious and savory.
Author: suzan.s
This Moroccan slow cooker dish is the perfect blend of sweetness and spice.
Author: KJones
A flavorful chicken stew that uses exotic spices and nice vegetables served over whole-grain couscous. This recipe was actually a real chicken contest...
Author: Myleen Sagrado Sjödin
Harira is a famous Moroccan soup, and here's a hearty vegetarian (and vegan!) version - packed with tomatoes and chickpeas and flavored with paprika, turmeric,...
Author: chouchou65
This tagine is a deliciously spicy meal that is my go-to dinner for guests, because everyone loves it and it's vegan! I usually pair it with some cumin...
Author: Heather
Lentils, rice and pasta are cooked and then served in a spicy tomato sauce. This is a typical Egyptian dish that is very good and cheap over here! Puree...
Author: Liz York
Chicken cooked in a tagine is always meltingly tender. Adding sweet, caramelized pears at the end makes this Moroccan dish irresistible.
Author: Natalie Titanov
The rich, exotic flavors of Morocco shine through in this delicious, one-pot shrimp tagine dish! Serve over prepared couscous.
Author: SunnyDaysNora
In this dish, the Instant Pot® is used to create a dish reminiscent of a slowly braised stew in a traditional clay tagine. It's a sweet-and-savory, highly...
Author: Diana71
Your Instant Pot® replaces the traditional clay or ceramic cone-shaped cooking pot used in Moroccan cuisine (the tagine). The word 'tagine' also refers...
Author: Kim's Cooking Now
Falafel, or ta'ameya as we call it in Egypt, is an all-time favorite street food. In most parts of the Middle East, falafel is made with ground chickpeas....
Author: Gamila Salem
This easy dry rub blasts the fish with unique Middle Eastern flair and is perfect paired with other cold sides and salads. Roast it in the morning to enjoy...
Author: Menealeous' Daughter
Umm Ali is a delicious traditional Egyptian dessert equivalent to North America's bread pudding. You can serve it warm with a scoop of French vanilla ice...
Author: Mama & her Girls
An exotic warm stew that is loved by all and is very easy to make. Also delicious as a vegetarian dish, without chicken. Serve over couscous.
Author: JRLJACKSON
A vegetable-full curry! Serve this curry over your favorite rice and you're sure to have a tasty meal. If you have carrot-ginger juice available to you,...
Author: NIBLETS
Butternut squash, chicken thighs, spinach, and spices are thrown together and cooked quickly and easily in an Instant Pot® in this Moroccan-inspired chicken...
Author: Alice Waugh
This Egyptian dessert contains phyllo dough or puff pastry, milk and nuts. Use any kind of nuts that you would like and eat it with a spoon. Legend has...
Author: NANCY GIRGIS
Mahalabia is a popular dessert in Egypt and other Middle Eastern countries. This rich version features both milk and heavy cream.
Author: Olaahmed
Every Shabbat my mother-in-law makes this fish. I've modified it since the fish she uses in Israel isn't available in the Midwest. When you smell this...
Author: Sephardi Jessi
This is a gorgeous, easy and pretty quick version of lamb tagine I made on Valentine's Day. For an authentic feel we ate it with our fingers--it was a...
Author: moonpig
This Moroccan recipe was passed down for generations in my family. We usually serve it on the Sabbath night and holidays. It is a favorite! This dish may...
Author: Hanna R
This Moroccan chicken classic has been adapted to cook in the Instant Pot®. Most use dried apricots, but I prefer fresh apricots.
Author: thedailygourmet
A true crowd pleaser, this sweet chicken is very juicy and goes very well with white rice. I have modified it from an original Djedjad recipe which calls...
Author: Simone
This is a subtly spiced, super easy slow cooker meal. A good introduction to Moroccan food. Serve with couscous.
Author: OSCARMAMA
Koshary is pretty much Egypt's staple street food. You can find anything from a 2-story koshary restaurant to a man with a cart on the side of the street....
Author: nooney
This is a popular dish made with preserved lemons in all Moroccan homes and is also served at weddings. Each home makes slight changes in the recipe. This...
Author: saraht1
Cornes de gazelle are crescent-shaped cookies that are filled with a sweet almond-orange blossom filling and are topped with crushed pistachios. They popular...
Author: babou72
A tasty, lemony, Moroccan dish that goes well with rice. Note: Be careful with the salt as the olives are already salty.
Author: NIBLETS
Sure, you can make falafel from a mix but frankly, it's a far cry from authentic falafel. This is the best falafel recipe I know of. You can find dried...
Author: nch
Eggs are a great, healthy protein, which is essential for keeping your sugar levels in check. In America we often think of eggs as a breakfast food but...
Author: Healthination
This traditional Egyptian hibiscus tea is made with loose dried hibiscus flowers, which are left to steep in the tea as it cools so the tea is quite strong....
Author: Afiyet_olson
Couscous is the traditional family meal on Fridays in Morocco, and best when made by a Moroccan mom. When I was living there, my roommates and I would...
Author: Sarah Hopkins
Duqqa or dukkah is an Egyptian blend of nuts, seeds, and spices and enjoyed as a starter or snack to dip with bread or fresh veggies. It's so deliciously...
Author: leila
Egyptian pita pockets. After cooking, consider adding lettuce, cheese, tomatoes, or jalapeno/serrano peppers into the pita pockets as well.
Author: Gevans
Kofta is a popular dish made from grilled ground beef that is served throughout the Middle-East. This is a wonderful and simple version I picked up in...
Author: DOSTANDEN
A magnificent sweet and spicy lamb recipe. You can increase cayenne and other spices to suit individual tastes. Serve in warm pita bread with mixed greens...
Author: Rich Madigan
These make a lovely cookie for Valentine's Day. NOTE: Rose water is not strong enough flavoring. Be sure to use rose fluid, available from many drugstores....
Author: J. Storm
This recipe calls for minimal ingredients, and is fast to make. If you can't find Moroccan seasoning, feel free to make your own, but the taste may be...
Author: thedailygourmet
This mouth-watering dessert is an authentic Egyptian treat. It can be made savory and still will be delicious.
Author: Mohamed El Refaee
This is a Moroccan take on shepherd's pie. Delicious combinations of savory and sweet, with lamb and turmeric simmered with cinnamon, raisins, and sweet...
Author: Maryam
The preserved lemon in this extremely tasty dish brings out the full flavor of the lamb! I serve these lamb chops on a bed of couscous, with tabbouleh...
Author: Craig Nanango