Morocco Archives - International Cuisine

Moroccan Orange Salad

May 18, 2017 By Darlene at International Cuisine

Moroccan orange salad is a common citrus side dish with grilled meats and tagines. Oranges, Tangerines and grapefruits are common. This light and refreshing salad was made with oranges, red onion and pitted black olives. On its own is great but the addition of the dressing made of olive oil, lime juice a little salt, cumin seeds and a dash of paprika was outstanding. Garnish with a little fresh cilantro and in minutes you have a super Moroccan orange salad to enjoy. This is a wonderful dish any time of year but especially refreshing served cold in summertime.

Did you know that white is the color of mourning in Morocco. A Moroccan widow wears white for 40 days after the death of her husband. If you would like to learn more about Morocco be sure to check out “Our Journey to Morocco” plus get more authentic Moroccan recipes.

Craving more? Be sure to join the culinary and cultural journey around the world at, Internationalcuisine.com, so you don’t miss a thing. It’s free. You can also find me on Instagram, Facebook , Pinterest and Youtube, to follow along on our incredible journey.

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4.5 from 2 votes

Moroccan Orange Salad

This Moroccan Orange salad is a perfect side dish to any Moroccan tagine or would be wonderful on any hot summer day.

Course Salad

Cuisine Moroccan

Prep Time 10 minutes

Total Time 10 minutes

Servings

Calories 154kcal

Author International Cuisine

Ingredients

2 fresh oranges peeled to remove the pith and sliced thinly (nectarines can also be used)
1/2 red onion sliced thinly into rings
12 pitted black olives

For the Dressing

3 Tablespoons olive oil
1 lime juice of
1 teaspoon cumin seeds
1/2 teaspoon smoked paprika
cilantro leaves chopped finely for garnish

Instructions

Arrange the orange slices on a platter,
Place the onion slices and pitted olives on top
In a bowl whisk together the dressing ingredients and pour over the salad.
Garnish with some chopped cilantro and serve

Nutrition

Moroccan Pastilla (Savory Chicken Pastry with Nuts)

May 18, 2017 By Darlene at International Cuisine

Moroccan Pastilla goes by several names Bastilla, B’stilla etc. This is one of my absolute favorite Moroccan dishes. This pastilla is made with chicken, and almonds which is very classical. I love the light flaky pastry dough and especially the powdered sugar and cinnamon on top, YUM!

This is often served as a second course in Morocco but could easily be a meal by itself. We enjoyed this Moroccan Pastilla as part of our Moroccan feast. This looks like it takes a lot of work but it actually quite easy to make. I hope you try it, you will love it! Don’t be shy and dig in with your right hand and enjoy it with some mint tea.

Did you know that Mint Tea is the national drink of Morocco? Have you ever seen them serve it? Let me know in the comments below. Also if you would like to learn more about this intriguing country be sure to check out “Our Journey to Morocco” plus get more authentic Moroccan recipes.

Please note that this post may contain affiliate links in which I may earn a small commission if you make a purchase, however will not affect the price you pay. I thank you for your support.

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5 from 1 vote

Moroccan Pastilla (Savory Chicken Pastry with Nuts)

Pastilla is my all- time favorite Moroccan dish. It looks like a lot of ingredients and complicated but the truth is, it is very easy to make and you will absolutely love it! The nutritional information is for the whole pastilla which will serve about 6-8

Course Side Dish

Cuisine Moroccan

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings pastilla

Calories 2591kcal

Author International Cuisine

Ingredients

For the filling

1 tbsp olive oil
4 –6 boneless chicken thighs
1 Tablespoon butter
2 onions finely chopped
2 garlic cloves finely chopped
1 teaspoon ground ginger
½ teaspoon cinnamon
½ teaspoon turmeric
pinch of saffron
2 cups chicken stock
4 eggs beaten
1/2 cup ground almonds
1/4 cup dried dates finely chopped
1 Tablespoon orange blossom water
1 teaspoon orange zest
4 Tablespoons finely chopped parsley
salt and freshly ground black pepper

Fot the Pastry and Toppings

6 pieces of filo pastry
1/2 cup butter melted
1 Tablespoon powdered sugar
1 teaspoon cinnamon

Instructions

Heat the oil in a large frying pan.
Add the chicken and fry it skin-side down, until brown.
Turn the thighs over and cook for a couple more minutes, then remove them from the pan.
Add the butter to the pan and when it has melted, add the onions and fry them over low heat until soft.
Add the garlic and spices and fry for a couple more minutes.
Put the chicken back in the pan and pour in the stock.
Season, then cover the pan and simmer for about half an hour or until the chicken is tender. Remove the chicken and set it aside.
When it is cool enough to handle, finely chop the meat – it’s up to you whether you keep the skin or not.
Put the liquid back over the heat and reduce it by half.
Add the eggs to the cooking liquid and continue to cook over a low heat until you have a mixture that resembles loose scrambled eggs.
Add the ground nuts and stir, then add the dates, orange blossom water, zest and finally, the chicken.
Remove the pan from the heat and allow to cool.
Preheat the oven to 375 degrees.
To assemble the pastilla, you need at least a 9 " pie plate or tin
Take a sheet of filo pastry and brush it with melted butter. Drape it over the dish, making sure it is gently pushed into the edges without any tearing.
Repeat with another sheet of filo, this time placing it at a right angle to the first.
Repeat with a further 2 sheets of filo, this time placing them on the diagonal.
Spread the filling over the pastry. Fold over the overhanging pieces of filo in reverse order – they should just about cover the filling.
Take the remaining 2 pieces of filo and cut them to fit the dish.
Brush them with butter, then cover the pastilla, tucking under any edges.
Bake in the oven for about 30 minutes until the pastry is a crisp, golden brown. Remove from the oven and allow to cool a little before dusting it with the Powdered sugar and cinnamon.
Serve warm

Nutrition

Moroccan Tagine (Lamb with prunes, apricots and honey)

May 18, 2017 By Darlene at International Cuisine

Moroccan tagine in a traditional way of cooking. This lamb tagine is made with classic flavors of Morocco. A Moroccan tagine is actually the cooking vessel. It is an earthenware dish that has two pieces. The bottom portion is where the ingredients are placed and the conical shaped top is placed over the bottom during cooking. It allows the food being cooked to remain tender and moist.

Tagines can be made with any type of meat or fish even vegetarian recipes are abundant. Chicken with green olives and lemon is another traditional recipe This lamb tagine is a classic and beautifully sweetened with honey. We loved this served alongside couscous made from scratch which was outstanding to sop up that delicious sweet sauce.

Be sure if you are using a glazed tagine to use a diffuser over gas heat to avoid the tagine from cracking. Note that the bottom of the tagine is typically used as the serving dish as well. If you would like to get a tagine you can pick one up here and a diffuser here. I love the way the tagine look on the table and especially what a wonderful job they do cooking the dish. Perfect!

Please note that this post may contain affiliate links in which I may earn a small commission if you make a purchase, however will not affect the price you pay. I thank you for your support.

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3.88 from 8 votes

Moroccan Tagine (Lamb with prunes, apricots and honey)

Moroccan Tagine is scrumptious you and your family are sure to love it!

Course Main Dish

Cuisine Moroccan

Prep Time 15 minutes

Cook Time 2 hours

Total Time 2 hours 15 minutes

Servings

Calories 577kcal

Author International Cuisine

Ingredients

2 Tablespoons olive oil
2 Tablespoons blanched almonds
1 red onion chopped finely
2 garlic cloves minced
1 inch of ginger peeled, and chopped finely
1 pinch saffron threads
2 cinnamon sticks
2 teaspoons coriander seeds crushed
1 lb. lamb from shoulder, leg or shanks, trimmed and cubed
12 pitted prunes soaked for 1 hour and drained
6 dried apricots soaked for 1 hour and drained
4 strips of orange peel
2 tablespoons dark honey
salt and pepper to taste
a handful of Fresh Cilantro leaves chopped

Instructions

Heat the oil in a tagine, stir in the almonds and cook until golden.
Add in the onions, garlic and saute until translucent
Stir in the ginger, saffron, cinnamon sticks and coriander.
Add in the lamb and coat stirring well, saute for a minute of two.
Pour in enough water to cover the meat and bring it to a boil
Reduce heat to simmer and place the cover of the tagine and let cook for about an hour
Add in the prunes, apricots and orange peel, simmer for 20 more minutes covered
Add salt and pepper to taste
Stir in the honey and 1/2 of the chopped cilantro leaves, add a little water if necessary.
You want the sauce to be syrupy but not dry.
Simmer for 10 more minutes covered
adjust seasoning as necessary, garnish with cilantro and serve
Excellent with couscous or bread.

Nutrition

Moroccan Couscous

May 18, 2017 By Darlene at International Cuisine

Moroccan couscous wafts through the air every Friday in Morocco. Friday is actually known there as Couscous Day! Similar to Sunday in the United States, Friday is a day for families to gather and enjoy some excellent couscous. Couscous is actually made usually from a coarse semolina (durum wheat).

I wanted to try to make the couscous from scratch and it was very easy and turned out excellent. We enjoyed just a plain butter couscous with our lamb tagine but often the couscous is made in a couscousier where meat and vegetable are cooked, flavor the couscous and then enjoyed on top. However you enjoy your couscous, it is really easy to make from scratch. Enjoy!

Wondering what to serve with your Moroccan couscous? Be sure to try this amazing tagine recipe, Lamb with apricots, prunes and honey.

Did you know that Morocco exports more than 90,000 tons of date each year all around the world? If you would like to learn more about this beautiful country be sure to check out “Our Journey to Morocco” where you can get more delicious and authentic recipes.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 2 votes

Moroccan Couscous

Course Side Dish

Cuisine Moroccan

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings

Calories 326kcal

Author International Cuisine

Ingredients

2-3 cups coarse semolina
1/2 cup fine semolina or all purpose flour
water
2 Tablespoons olive oil
2 Tablespoons butter cut up into little pieces

Instructions

Start by spreading the coarse semolina in a large flat bowl.
Add a handful of flour and mix together
Slowly add water a bit at a time start with 1/4 cup and add as needed.
Rub your hands back and forth to combine everything together and little grains form.
continue until you have a plate full of grains.
You can run then through a sieve if you want to get a consistent grain.
In a couscousier boil water
Add the couscous into the steamer basket and cook uncovered for 20 minutes
Add some olive oil and using your hands run it through the grains so there are no clumps.
Add in the butter and steam uncovered for another 10 minutes
Add a touch of salt if desired and fluff with fork.
Serve with your main dish.

Nutrition

Moroccan Doughnuts (Sfenj)

May 11, 2017 By Darlene at International Cuisine

Moroccan doughnuts called sfenj are a lovely way to start your day or end your meal. During my trip to Chefchaouen (the Blue City) a lovely man offered a bite to us to try. We noticed several people walking around with a ring of doughnuts. They were hot, crunchy on the outside and doughy on the inside. They are not sweet but perfectly dunkable in tea or coffee. This recipe is very close to what you will find in the streets of Chefchaouen. Enjoy

Looking for more amazing Moroccan recipes? Be sure to try this amazing tagine recipe, Lamb with apricots, prunes and honey.

Did you know that Morocco was one of the first countries in the world to sign a treaty with the United States back in 1778? If you would like to learn more about this beautiful country be sure to check out “Our Journey to Morocco” where you can get more delicious and authentic recipes.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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4.45 from 9 votes

Moroccan Doughnuts (Sfenj)

Please note that this recipe requires about 1 1/2 hours or inactive time not listed in the prep time.

Course Dessert

Cuisine Moroccan

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings

Calories 123kcal

Author International Cuisine

Ingredients

4 tablespoons warm water
2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon dry active yeast
3 cups flour sifted
1 cup warm water
oil for frying

Instructions

Make yeast starter by dissolving 2 TBS. sugar and 1/2 teaspoons salt in 4 TBS. warm water in a small bowl. Stir in 1 TBS. dried active yeast. Let sit and get bubbly for about 15 minutes.
Pour the flour into a mixing bowl. Make a well in the middle. Pour the yeast mixture into the well and begin to mix with your hand. Add a little warm water from time to time as you mix, until it is the consistency of a stiff dough.
Continue Kneading dough for 10-15 minutes until the dough is smooth and elastic.
Little by little, add remainder of water, sprinkling 2 TBS. at a time into the bowl.
Knead the dough in the bowl until water is dissolved, continuing until the dough is spongy, and very sticky.
Oil a separate mixing bowl lightly.
Put the dough into the oiled bowl and turn it over so it is covered with a light coating of oil.
Then cover with a clean kitchen towel or plastic wrap, and allow to rise 1 -1 1/2 hours.
When dough is risen, punch it down.
Heat frying oil in a pan or deep fryer. (A wok works well for this as well)
When oil is hot, oil the fingers of both hands. Take a piece of dough approximately the size of a small ball and make a hole in the center using your fingers and twirl the dough to enlarge hole to size of a ping pong ball.
Plunge ring of dough into hot oil. The dough will puff up.
Turn the rings once or twice until golden on both sides.
Remove with a slotted spoon and allow to drain dry on kitchen paper.
Serve hot. May dip in honey or jam if desired or dunk in your coffee or tea.

Nutrition