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Moroccan Potato Casserole

Ingredients

6 cloves garlic

salt to taste

2 teaspoons paprika

1/2 teaspoon ground cumin

1/4 teaspoon ground cayenne pepper

3/4 cup chopped fresh cilantro

3/4 cup chopped parsley

1 lemon, juiced

3 tablespoons red wine vinegar

3 tablespoons olive oil

1 1/2 pounds red potatoes, sliced 1/2 inch thick

1 large red bell pepper, cut into 1 inch pieces

1 yellow bell pepper, cut into 1 1/2 inch squares

1 large green bell pepper, cut into 1 1/2 inch pieces

4 stalks celery, cut into 2 inch pieces

1 pound tomatoes, each cut into 8 wedges

2 tablespoons olive oil

Directions

Preheat oven to 350 degrees F (175 degrees C).

Combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor bowl. Process until mixture forms a paste. Add herbs, and pulse a few times to blend. Add lemon juice, vinegar, and 2 to 3 tablespoons olive oil; blend. Season to taste with salt.

In a large bowl, combine potatoes, peppers, and celery. Season with salt, and toss with herb sauce. Transfer to a large shallow baking dish. Scatter tomatoes among the potato mixture. Drizzle 1 to 2 tablespoons oil over top, and cover with foil.

Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.

http://allrecipes.com/recipe/moroccan-potato-casse...

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Recipe for Moroccan vegetable tagine

3 tablespoons olive oil

1 large yellow onion, grated

1 teaspoon ground ginger

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon sweet paprika

1/4 teaspoon ground turmeric

Salt and pepper, to taste

1 3/4 cups water

3 medium Russet potatoes, quartered

4 medium carrots, quartered

1 small head green cabbage, coarsely chopped

2 tablespoons chopped fresh parsley

Juice of 1 lemon

1. In a large flameproof casserole over medium-high heat, heat the olive oil. Add the onions and cook, stirring often, for 5 minutes or until they soften slightly.

2. Stir in the ginger, coriander, cumin, paprika, turmeric, salt, and pepper. Cook, stirring for 1 minute. Add the water, potatoes, carrots, and cabbage. Cover and cook 20 to 25 minutes or until the vegetables are tender.

3. Stir in the parsley and lemon juice. Taste for seasoning and add more salt or pepper, if you like.

http://www.bostonglobe.com/lifestyle/food-dining/2...

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MOROCCAN COUSCOUS IN THE FEZ STYLE (Made with seven vegetables)

INGREDIENTS:

Yield: 8 to 10 servings

1 cup dried chickpeas, soaked and peeled

4 cups couscous (1 1/2 pounds)

4 lamb shanks

1 stick butter

4 tablespoons vegetable oil

Salt and 1 tablespoon black pepper

Pinch of saffron

1/2 teaspoon tumeric

1/2 teaspoon ginger

1/4 teaspoon nutmeg

2 cinnamon sticks

3 onions, quartered

6 each cilantro and parsley sprigs, tied together

6 ripe tomatoes, peeled, seeded and quartered

1 pound carrots, cut into 2inch pieces

1 pound small white turnips, quartered

1 quince, peeled, cored and cubed

1/2 pound butternut squash, peeled and cubed

1 pound zucchini, quartered

1 fresh hot chili pepper

1 cup raisins

Ghee* Smen** (aged butter) or butter

PREPARATION:

In a saucepan cover chickpeas with water and cook, covered, until tender. Drain, cool and remove

skins. In bottom of a couscousi, Pre heat 5 tablespoons of butter and oil over until hot, add lamb, salt

and spices, onions, herb sprigs and tomatoes and simmer, covered, stirring occasionally for 10

minutes. Add 3 quarts water and chickpeas and simmer, covered, 1 1/2 hours. Cut meat into chunks,

discarding bones. Add carrots, turnips and quince to lamb broth and simmer 30 minutes.

Meanwhile, in a separate saucepan cover squash with broth from lamb stew and simmer until tender.

To lamb broth add zucchini, chili pepper, and raisins. Top with colander containing couscous, cover

and steam 20 minutes. Dot couscous with remaining butter during last 5 minutes of steaming.

To serve, spoon couscous onto serving dish and toss with Ghee*, Smen** or butter. Spread out to form

a large well in center. With a slotted spoon transfer meat and vegetables into well. Add drained squash.

Strain broth, correct seasoning and moisten couscous and vegetables with broth.

*Ghee (Clarified butter) **Smen (Aged butter)

http://www.thegutsygourmet.net/natl-morocco.html

Lamb or Beef Tagine with Potatoes - Moroccan Meat and Potato Tagine

Ingredients:

1 lb. (about 1/2 kg) lamb, beef or goat meat

1 1/2 lbs. (700 g) potatoes, peeled and sliced

1/3 cup olive oil

1 large onion, sliced

3 cloves garlic, pressed or finely chopped

2 teaspoons salt, or to taste

1 teaspoon ginger

1 teaspoon turmeric

1/2 teaspoon pepper

pinch of saffron threads, crumbled (optional)

small handful of parsley and cilantro sprigs, tied into a bouquet

large handful of red or green olives

1/2 or 1 whole preserved lemon, quartered

Preparation:

Clay or Ceramic Tagine Method

Pour the olive oil into the base of a tagine; arrange the onion slices across the bottom and distribute the garlic on top. Add the potato slices (you can arrange them neatly if you like) and place the meat on top of the potatoes in the center.

Sprinkle the spices as evenly as possible over the meat and potatoes. Add the parsley bouquet, the olives, the preserved lemon, and about 1 1/2 cups of water.

Cover the tagine and place on a diffuser over medium-low to medium heat and allow the tagine to reach a simmer. This can take some time so be patient. Once a simmer is achieved, reduce the heat to the lowest temperature necessary to maintain the simmer, and cook for 3 to 4 hours, or until the meat is very tender and can be broken with the fingers.

Conventional Pot or Pressure Cooker Method

Chop the onion rather than slicing it. Cut the potatoes into wedges rather than slices. Chop the parsley and cilantro.

Mix the meat with onion, garlic, cilantro or parsley, spices and olive oil in a large pot or pressure cooker. Brown the meat, uncovered, over medium heat for about 10 minutes, stirring occasionally. Add 3 cups of water and cover. If using a conventional pot, simmer the meat for about 1 1/2 hours; if using a pressure cooker, cook the meat with pressure for about 35 minutes, or a little longer if using lamb or goat meat.

Add the potatoes, olives and preserved lemon, adding water if necessary so that the broth almost reaches the top of the potatoes. Partially cover and simmer for about 15 minutes, or until the potatoes are tender and the sauce is reduced until thick. Towards the end of the cooking, taste for salt and adjust the seasoning if necessary.

Moroccon Chickpea Salad:

2 cans chickpeas (garbanzo beans) drained

1/2 cup chopped cilantro

1/2 cup chopped red onion

1 package crumbled feta cheese

Dressing: Juice of 2 lemons, 1/2 cup olive oil, 1 T cumin, 1 tsp kosher salt, 1/2 tsp. fresh ground pepper.

Mix and refrigerate for several hours so that flavors can blend.

You can visit http://www.vietnamesefood.com.vn/ to get more info

Good luck, dear :)