The cuisine of Morocco is rated among the best in the world. Food is carefully and artistically prepared and served to create a special experience. A hostess in Morocco might take a week to prepare a suitable dinner for her honored guests. The meal often consists of as many as fifty courses!
To serve your guests as they do in Morocco, use a low table with cushions on the floor. Cover the low table with a bright brocaded cloth and provide your guests with thick towels to cover their knees. You might want to place floral bouquets around the room, but do not have a centerpiece on the table. Before serving the dinner, walk around the table with a silver pitcher filled with warm water that is scented with cologne or a few drops of perfume. Carry a Turkish towel over your left arm and a small basin in your left hand. Pour a little water over the fingers of each guest, catching the water in the small basin.
Serve tiny kebabs first (with or without a fork) on small plates. As soon as the kebabs have been eaten, remove the plates. The salad may be served as a separate course or with the Couscous. In Morocco, the Couscous is served in a large platter; each guest eats directly from the platter with a large spoon.
Slices of melon speared with toothpicks are served on a platter right after the Couscous. You might also serve the mint tea at this time, or wait until later to serve it with the honey pastries.
Again the hostess pours water over the fingers of her guests. This is a mark of graciousness and hospitality. At the end of the meal, after tea has been served, bring in a tiny incense burner and light it on the table.
MOROCCAN RECIPES
APPETIZER
Moroccan Hummus
SALADS
Moroccan Tomato and Pepper Salad
Carrot Salad – Shlada Disjada
BREAD
Moroccan Anise Bread
MAIN DISHES
Moroccan Chicken with Almonds
Fish Stew - Tajine Hout
Moroccan Lamb Kebabs
SIDE DISHES
Couscous with Vegetables
Harissa Sauce
DESSERTS
Moroccan Coconut Cakes
Moroccan-Inspired Peach and Honey Bread Pudding
Baked Figs and Cream
DRINKS
Mint Tea
Suggested Wines to Pair
APPETIZER
Moroccan Hummus (8 Servings)
Ingredients
2 c. large dried broad beans, soaked for 24 hours, then skinned
5 cloves garlic, chopped
1 tsp. ground cumin
4 tbsp. olive oil
3 tbsp. lemon juice
1 1/2 tsp. salt
1 tsp. oregano
1/2 tsp. thyme
1/8 tsp. cayenne
1/2 tsp. paprika
Instructions
In a pot, place broad beans, garlic and cumin, then cover with water and
bring to boil. Cover saucepan, then cook over medium heat for 50 minutes or
until beans are cooked. Drain, but reserve the water.
Place beans and the remaining ingredients, except paprika, in a food processor, then add 1 1/2 cups of the bottom part of the reserved water with the sediment and purée. Place purée in a pot, then heat. Spread on a serving platter, then decorate with paprika and serve immediately with pita or flat bread.
Recipe courtesy of Habeeb Salloum.
For more Moroccan recipes see his books Classic Vegetarian Cooking from the Middle East and North Africa and From the Lands of Figs and Olives: Over 300 delicious and unusual recipes from the Middle East and North Africa
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SALADS
Moroccan Tomato and Pepper Salad (4 servings)
Ingredients
2 medium Green bell pepper
2 medium Tomato, blanched, peeled, seeded, and diced
1 medium Cucumber, pared, seeded, and diced
2 tbsp. Plus 3 teaspoons lemon juice
2 tbsp. Water
4 tsp. Olive oil
3 tsp. Minced fresh parsley
1 tsp. Seeded and minced green chili pepper
1/2 tsp. Paprika
1/4 tsp. Each ground cumin and minced fresh garlic
Instructions
On baking sheet broil bell pepper 3 inches from heat source, turning frequently, until charred on all sides; transfer pepper to brown paper bag and let stand until cool enough to handle, 15 to 20 minutes.
Fit strainer into medium bowl and peel pepper over bowl; remove and discard stem end and seeds, allowing juice from pepper to drip into bowl. Cut pepper into strips and add to bowl with juice; add tomato and cucumber and toss to combine.
In measuring cup or small bowl combine remaining ingredients; mix well. Pour over vegetables in bowl and toss to coat with dressing; cover with plastic wrap and refrigerate for at least 30 minutes. Makes 4 servings.
Recipe courtesy of Chef2Chef.net
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Carrot Salad – Shlada Disjada (4-6 servings)
Ingredients
1 pound of carrots, scraped, washed and sliced into thin rounds
4 cloves of garlic, crushed
1 _ tsp. Salt
4 tbsp. Olive oil
4 tbsp. Finely chopped fresh coriander leaves
3 tbsp. Lemon juice
1 tsp. Paprika
_ tsp. Cumin
1/8 tsp. Chili powder
Instructions
Place the carrots, garlic and 1 teaspoon of the salt in a saucepan, then cover with water and bring to a boil. Cover, then cook over medium heat for 20 minutes and drain.
In a frying pan, heat the oil and stir-fry the carrots on medium heat for 10 minutes or until cooked.
Mix the remaining ingredients in a salad bowl, and add the carrots. Serve hot or cold.
Recipe courtesy of Habeeb Salloum
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BREAD
Moroccan Anise Bread (Yield: 2 Loaves)
Ingredients
1 tbsp. Active dry yeast
1 1/3 c. Warm water
1 tsp. Sugar or honey
1 tbsp. Vegetable oil
2 1/2 tsp. Anise seeds
2 tsp. Table salt or
4 tsp. Kosher salt
4 c. Unbleached all-purpose flour
1 each Egg white beaten with
1 tsp. Water
3 tbsp. Sesame seeds
Instructions
1. Dissolve the yeast in 1/4 cup of the water. Add the sugar or honey
and let stand until foamy, 5 to 10 minutes.
2. Add the remaining water, oil, anise, salt, and 2 cups of the flour.
Gradually stir in the remaining flour until the mixture holds
together.
3. On a lightly floured surface, knead the dough until smooth and
elastic, about 10 minutes. Place in a greased bowl, turning to coat.
Cover loosely with a towel or plastic wrap and let rise at room
temperature until double in bulk, about 1-1/2 hours, or
4. Punch down the dough and divide in half. Shape each piece into a
ball, cover, and let rest for about 10 minutes.
5. Sprinkle a large baking sheet with cornmeal or fine semolina or
grease the baking sheet. Flatten each dough ball into a 6-inch round.
Some cooks flute the outer edge, others leave it plain. Place the
rounds on the prepared baking sheet, cover, and let
6. Preheat the oven to 375 degrees.
7. Prick the dough around the sides with the tines of a fork or a
toothpick. Brush the tops of the loaves with the egg white and lightly
sprinkle with the sesame seeds.
8. Bake until golden brown and hollow-sounding when tapped, about 30
minutes. Transfer to a wire rack to cool.
Recipe courtesy of recipesource.com
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MAIN DISHES
Moroccan Chicken with Almonds (4 Servings)
Ingredients
2 tbsp. olive oil
2/3 c. slivered almonds
1 1/4 c. sliced onions
2 lg. Cloves of garlic; minced
4 boneless, skinless chicken breast halves
14 1/2 oz chicken broth
1/2 c. dried apricot halves
1 1/2 tsp. cinnamon
1/8 tsp. cayenne pepper
15 1/2 oz garbanzo beans; drained
Salt to taste
Instructions
Heat oil in large nonstick skillet over medium heat. Add almonds; cook and
toss 3 to 5 minutes until lightly browned. Remove almonds with slotted
spoon; set aside. Increase heat to medium-high. Add onions and garlic to
skillet. Cook and toss 2 minutes. Add chicken breasts. Cook 5 minutes,
stirring onions and turning chicken once. Add broth, apricots, cinnamon and
cayenne. Cover, reduce heat to medium and cook 5 minutes. Remove cover, mix
in beans and simmer to reduce liquid slightly. Season with salt, and sprinkle with almonds, dividing equally. Serves 4.
Recipe provided by the Almond Board of California
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Fish Stew - Tajine Hout (Serves 4)
Ingredients
1/2 c. olive oil
2 pounds salmon or similar type fish steaks
2 medium size onions, finely chopped
4 cloves garlic, crushed
4 tbsp. finely chopped fresh coriander leaves
1 small hot pepper, finely chopped
2 c. stewed tomatoes, puréed with 1 c. of water
1 tsp. salt
1 tsp. ginger
1/2 tsp. cumin
1/2 tsp. pepper
1 lemon, quartered, then sliced
1/3 c. green olives, pitted
Instructions
In a frying pan, heat oil, then sauté fish steaks over medium heat for 10
minutes, turning them over once. Remove steaks and place in a casserole.
In same oil, sauté onions, garlic, coriander leaves and hot pepper over
medium heat for 10 minutes. Stir in remaining ingredients, except the lemon
and olives, to the frying pan contents, then pour over the steaks in the
casserole. Cover, then bake in a 350 F preheated oven for 50 minutes.
Spread lemons and olives evenly over the top of the steaks, then bake for a
further 10 minutes.
Recipe courtesy of Habeeb Salloum. For more Moroccan recipes by Habeeb Salloum see his books Classic Vegetarian Cooking from the Middle East and North Africa and From the Lands of Figs and Olives: Over 300 delicious and unusual recipes from the Middle East and North Africa
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Moroccan Lamb Kebabs (Serves 6 - 8)
Ingredients
3 1/2 lbs lamb (leg or shoulder), trimmed, boned and cut in 1 1/2 inch cubes
1 c. minced onion
1 tsp. minced garlic
q1 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 tsp. cayenne
1 1/2 tsp. ground cumin
1 1/2 tsp. ground coriander
1 tsp. paprika
1/2 c. olive oil
1/2 c. lemon juice
1 red onion, peeled and cut in 8 wedges
olive oil for brushing
lemon wedges for garnish
Instructions
In a large mixing bowl, combine all ingredients except red onion and lemon wedges and mix well. Cover tightly and marinate overnight in refrigerator, stirring 2-3 times to distribute marinade evenly.
About an hour before serving, remove meat from refrigerator. Alternately thread meat and red onion pieces onto 8-12 skewers. Prepare a medium-hot barbecue fire, preheating grill about 15 minutes. Brush kebabs lightly with olive oil and grill, turning occasionally, until nice and brown on the outside but still pink in the middle. Serve with couscous, fluffy rice or warm flatbread and plain yogurt
Recipe courtesy of Margaret Clark
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SIDE DISHES
Couscous with Vegetables (6 servings)
Ingredients
1-1/4 pounds couscous grains
1/3 c. olive oil
2 garlic cloves, crushed
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. ginger
freshly ground black pepper
1 bay leaf
2 tbsp. tomato paste
2 fresh red chilis
4 medium carrots, peeled, cut into quarters lengthwise, then across into 2-inch lengths
4 zucchini, cut into batons like the carrots
3 large tomatoes, peeled, seeded and quartered
1-1/4 pounds potatoes, peeled and cut into 2-inch lengths
Instructions
Couscous is made from fine durum wheat combined with salt and water and formed into tiny pellets. It is available at most good health food stores and supermarkets. This version gives directions for using the long-cooking couscous, but you may also substitute the instant variety, which takes only 5 minutes to prepare. If using the long-cooking variety, cover the couscous with cold water, stir with your fingers and drain. Let stand for 15 minutes.
Repeat this process and again let stand while heating 4 tablespoons of the olive oil in a large, heavy saucepan. Add the garlic and sauté for 1-2 minutes until softened but not brown. Add the salt, cumin, ginger, pepper, bay leaf and tomato paste and stir well. Add the whole chiles, carrots, zucchini and tomatoes and just enough water to cover. Slowly bring to a boil.
Place the swollen couscous in a colander or steamer lined with a fine dish towel. Position the colander to steam over the vegetables (the couscous grains should not touch the liquid), cover and simmer gently for about 40 minutes.
Halfway through the cooking, add the rest of the olive oil to the couscous and add the potatoes to the vegetables. Fluff the couscous occasionally with a fork during cooking. Prepare the harissa sauce. To serve, pile the fluffy couscous onto a large platter. Make a well in the center and pile the vegetables in it. Spoon over the juices from the vegetables and serve immediately with harissa sauce.
Recipe courtesy of eatdrinkdine.com
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Harissa Sauce
Ingredients
2 tsp. ground chili powder
2 tsp. ground cumin
1 tsp. salt
1 tsp. olive oil
1 tsp. tomato paste
Combine all ingredients and mix well. Store in an airtight container or screw-top jar.
Recipe courtesy of eatdrinkdine.com
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DESSERTS
Moroccan Coconut Cakes (Yield: 1 1/2 Ibs)
Ingredients
2 cups of grated coconut (moist, canned or fresh)
_ cup evaporated milk
2 cups of sugar
1 oz. Butter
2 tbsp. Lemon rind
Instructions
In a 2-quart saucepan combine the grated coconut, evaporated milk and sugar. Simmer gently in cold water to 238 degrees or until a soft ball is formed. Add the butter and lemon rind and cool to room temperature, then beat as you would fudge until the mixture is thick and glossy. Pour into a square 8 x 8 pan lined with wax paper. Chill and cut into 1 inch squares.
Recipe courtesy of the University of Pennsylvania African Studies Dept.
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Moroccan-Inspired Peach and Honey Bread Pudding (6 Servings)
Ingredients
6 thick pieces of firm white bread, crust removed, cut into thick rounds or squares
about 1-1/2 c. milk, depending upon thickness of bread
1 tsp. almond extract (or 1 Tablespoon orange flower water)
1 c. dry bread crumbs
1 tsp. ground cinnamon
2 tbsp. sugar
2 eggs
1/2 c. (8 Tbsp.) clarified butter*
1 _ c. honey
4 peaches, sliced
thickened cream or drained thickened yogurt (optional)
Instructions
In a large bowl, soak the bread in the milk and almond extract until the bread has absorbed all the liquid. In a separate bowl, combine the bread crumbs with cinnamon and sugar. In a small bowl, lightly beat the eggs. Dip the bread into the egg, then dip into the bread crumbs.
Heat the clarified butter in a large frying pan over medium-high heat and fry the bread until golden on both sides. Warm the honey in a small pan and add the sliced peaches. When the peaches are warmed through, spoon them over the bread. Serve at once with a dollop of thickened cream or drained thickened yogurt, if desired.
*To make clarified butter: Melt 1 pound of butter in the top of a double boiler or over very low heat. When it is completely melted, set aside in a warm place for 15 minutes. Skim off all the foam from the top. Then spoon off the clear yellow liquid (the clarified butter) and reserve it. Discard the milky liquid.
Recipe courtesy of eatdrinkdine.com
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Baked Figs and Cream (6 Servings)
Ingredients
12 ripe black figs
1 tsp. vanilla extract
1/2 c. (4 ounces) water
3/4-1 c. superfine sugar
1-1/2 c. Crème frache, whipped cream, or ice cream
Instructions
Preheat the oven to about 400 degrees F. Place the water and vanilla in a measuring cup. Dip each fig in turn in the water, then sprinkle sugar all over it, holding over a casserole dish big enough to fit all the figs with a little room to spare. Each fig should be thoroughly caked with sugar, then set standing up in the dish. Repeat with remaining figs.
Bake the figs in the center rack of the oven for 15-20 minutes, until they have softened and most of the sugar has dissolved. It will form a bit of caramel in the bottom of the dish. Remove the dish from the oven and portion the figs in the serving bowls. Divide the sauce between the figs. Top with crème fraîche, lightly sweetened whipped cream, or ice cream. Serves 6
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DRINKS
Mint Tea (8 servings)
Instructions
Into a 6 cup glass or china teapot:
Pour boiling water, rinse and throw the water away.
Put in: 3 heaping Tbsp. OOLONG TEA (do not use teabags)
2 heaping Tbsp. DRIED MINT LEAVES
1/2 cup SUGAR.
Fill the teapot to the brim with BOILING WATER.
Allow to steep covered for 5 minutes.
Stir up the infusion and taste the liquid to see if it is sweet enough.
Strain into juice glasses (5 to 6 oz.).
Note: Prepare second infusion while the guests are enjoying the first. Add 1 tsp. tea, 1 tsp. mint and 2 Tbsp. sugar to the pot. Add boiling water to allow to steep for 5 minutes. Stir again. Taste for sweetness. Strain to serve.
Recipe courtesy of the University of Pennsylvania African Studies Dept.
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SUGGESTED WINES TO PAIR
Appetizers
Sterling Vineyards Sauvignon Blanc
Trimbach Pinot Blanc
Beaulieu Vineyard Carneros Pinot Noir
Barton & Guestier Vouvray
Main Course
Sterling Vineyards Three Palms Merlot
Beaulieu Vineyards Dulcet
Beaulieu Vineyards Carneros Chardonnay (pairs well with Fish Stew!)
Barton & Guestier Shiraz
Dessert
Trimbach Riesling
Barton & Guestier Sauternes
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