Taste Of Morocco Food
TASTE OF MOROCCO
Make and share this Taste of Morocco recipe from Food.com.
Provided by Mirj2338
Categories Stew
Time 25m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Sautè the zucchini, sweet potato, and garlic in the oil until partially cooked, about 5 minutes.
- Use water as necessary to keep the vegetables from sticking.
- Drain and rinse the chick peas.
- Add the spices, chick peas, and peppers to the pan.
- Cover and cook for about 5 minutes.
- Meanwhile, place the couscous and raisins in another saucepan.
- Add enough water so that the couscous is covered by about 1/2 inch.
- Bring the mixture to a boil, then cover tightly, remove from the heat, and let set at least 10 minutes.
- Remove the cover from the pepper/chick pea mixture, stir, and cook a few minutes longer to heat thoroughly and thicken.
- Serve the bean-pepper stew over the couscous.
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Author Kirsten CusackPublished 2019-12-01Estimated Reading Time 5 mins
- Couscous. Commonly served with meat or vegetables, it is almost impossible to leave Morocco without trying this popular dish. Couscous is tiny balls of semolina and is traditionally cooked in a steamer over a large metal pot filled with stew until it softens.
- Bastilla. This savory and unique pie features layered sheets of thin dough. Many are surprised to find this dish filled with a mixture of meat, parsley, onions, spices, and egg.
- Tagine. Tagine is a staple on every Morrocan menu ranging from food stalls to famous restaurants. It is named after the conical clay shaped pot the dish is cooked in.
- Mint Tea. Also known as Morocco’s national drink, mint tea has an ancient history in this country. Mint tea is often described as borderline addictive with its green tea base and the addition of many mint leaves and sugar.
- Zaalouk. With eggplant and tomatoes as the dish’s main ingredients, zaalouk is a popular dish you will find all over Morocco. It often has a smoky flavor due to the mix of its other ingredients of olive oil, garlic, coriander, cumin, and paprika.
- Harira. During the holy month of Ramadan, it is common that each day fast is broken at sunset with a hot bowl of harira soup. These bowls are filled with rich ingredients of lamb, chickpeas, tomatoes, lentils, chopped coriander and a squeeze of lemon juice.
- Fish Chermoula. Morocco’s long Mediterranean and Atlantic coastlines account for many national fish dishes, one of them being fish chermoula. Chermoula is the combination of many spices and herbs that are used to marinade the fish and act as a dipping sauce.
- Briouats. This dish is very versatile! Briouats can best be described as deep-fried sweet puff pastry triangles filled with almond paste for a dessert.
- Snail Soup. Yes, you read that right. You can find snail soup at stalls all over Morocco, but this dish is most well recognized in Jamaa El Fna, located in Marrakech.
- Dates. With Morocco offering over 100 varieties of dates, you are going to need to try at least once while visiting Morocco. Dates are another food that is commonly eaten to breakfast during Ramadan.
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- Easy Moroccan Chickpea Stew. When I'm invited to a potluck, I easily double or triple this healthy vegetarian recipe to treat the crowd to an exotic dish of enticing, bold flavors.
- Quick Moroccan Shrimp Skillet. When my niece was attending West Point, she was sent to Morocco for five months. I threw her a going-away party with Moroccan decorations, costumes and cuisine, including this saucy shrimp dish.
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- Moroccan Pot Roast. My husband loves meat and I love veggies, so we're both happy with this spiced twist on the beefy pot roast. With chickpeas, eggplant, honey and mint, it's like something you'd eat at a Marrakech bazaar.
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