moroccan food recipes

6. Rfissa (رفيسة)

Ingredients:

• 1 whole chicken, cut into pieces
• 2 onions, chopped
• 1 cup lentils
• 1 tsp turmeric
• 1 tsp ginger
• 1 tsp cinnamon
• 1/4 tsp saffron
• 4-6 flat Moroccan breads (rghaif or msemen)
• Olive oil, salt, pepper

Instructions:

1. Prepare the chicken: In a large pot, heat some olive oil and sauté the chicken pieces until browned. Add the chopped onions, turmeric, ginger, cinnamon, saffron, salt, and pepper. Stir well.
2. Add lentils and water: Add the lentils and cover the chicken with water. Bring to a boil and then simmer for about 1 hour, until the chicken and lentils are tender.
3. Prepare the bread: While the chicken is cooking, heat some oil in a pan and fry the Moroccan flat breads (rghaif or msemen) until golden and crispy. Tear the bread into pieces and set aside.
4. Assemble: Once the chicken and lentils are ready, serve the pieces of bread at the bottom of a large platter. Pour the chicken and lentil mixture over the bread, ensuring that the bread soaks up the flavorful broth.
5. Serve: Garnish with cilantro or parsley and serve warm.

7. Zaalouk (زعلوك)

Ingredients:

• 2 large eggplants, peeled and chopped
• 2 tomatoes, chopped
• 3 garlic cloves, minced
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp chili powder (optional)
• 1/4 cup olive oil
• Salt, pepper, fresh parsley

Instructions:

1. Roast the eggplants: Grill or roast the eggplant pieces until they are soft and charred. Once roasted, peel off the skin and chop the flesh into small pieces.
2. Cook the tomatoes: In a pan, heat olive oil and sauté the garlic until fragrant. Add the chopped tomatoes, paprika, cumin, chili powder (if using), salt, and pepper. Cook for about 10 minutes until the tomatoes break down into a sauce.
3. Combine eggplant and tomatoes: Add the roasted eggplant to the tomato mixture and stir well. Mash the eggplant slightly with a spoon to combine the flavors. Simmer for 10 minutes.
4. Finish and serve: Garnish with fresh parsley and serve as a side dish or appetizer with crusty bread.

8. Briouats (بريوات)

Ingredients:

• 1 lb ground beef, chicken, or lamb
• 1 onion, finely chopped
• 1/2 cup parsley, chopped
• 1 tsp cinnamon
• 1 tsp cumin
• 1/2 tsp paprika
• 1/4 cup almonds (optional)
• 12-15 sheets of phyllo dough
• Olive oil, salt, pepper
• Honey (for sweet briouats)

Instructions:

1. Prepare the filling: In a pan, heat some olive oil and sauté the onion until soft. Add the ground meat and cook until browned. Add the parsley, cinnamon, cumin, paprika, and almonds (optional), then cook for an additional 10 minutes. Season with salt and pepper.
2. Assemble the briouats: Cut the phyllo dough into strips. Place a spoonful of the meat filling on one end of the strip, then fold the dough into a triangle shape, sealing the edges with a little water.
3. Fry the briouats: Heat oil in a deep pan or fryer. Fry the briouats until golden and crispy. Drain on paper towels.
4. Serve: For sweet briouats, drizzle with honey after frying. Serve as an appetizer or snack.

9. Mrouzia (مروزية)

Ingredients:

• 2 lbs lamb, cut into chunks
• 1 onion, chopped
• 1/2 cup almonds, toasted
• 1/4 cup honey
• 2 tsp cinnamon
• 1 tsp ginger
• 1 tsp cumin
• 1/4 tsp saffron
• 1/2 cup raisins
• 2 tbsp olive oil, salt, pepper

Instructions:

1. Brown the meat: In a large pot, heat olive oil and brown the lamb chunks. Remove and set aside.
2. Cook the onions and spices: In the same pot, sauté the onions with cinnamon, ginger, cumin, saffron, and salt until the onions are softened.
3. Add the lamb and simmer: Return the lamb to the pot and add enough water to cover the meat. Bring to a boil, then reduce the heat and simmer for about 1.5 hours, until the meat is tender.
4. Add honey and raisins: In the last 10 minutes of cooking, add the honey, raisins, and toasted almonds. Let it simmer until the sauce thickens slightly.
5. Serve: Serve the mrouzia with couscous or flatbread.

10. Tajine of Fish (طاجين السمك)

Ingredients:

• 2 lbs firm white fish (like cod or sea bass)
• 1 onion, sliced
• 2 tomatoes, chopped
• 1 red bell pepper, chopped
• 1/2 cup olives (green or black)
• 1 lemon (cut into wedges)
• 2 tsp cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/4 cup cilantro, chopped
• 1/4 cup olive oil, salt, pepper

Instructions:

1. Prepare the fish: Cut the fish into large chunks and marinate with half of the cumin, paprika, turmeric, olive oil, salt, and pepper for 20 minutes.
2. Prepare the vegetables: In a tagine or large pot, heat olive oil and sauté the onions and bell pepper until soft. Add the tomatoes and cook for another 10 minutes until the tomatoes break down.
3. Add the fish: Arrange the fish pieces on top of the vegetable mixture, add olives, and sprinkle the remaining spices. Drizzle with a little more olive oil and cover with a lid.
4. Cook: Let the tagine simmer over low heat for about 30 minutes, or until the fish is cooked through and the flavors meld together.
5. Serve: Garnish with fresh cilantro and serve with lemon wedges and crusty bread.

11. Msemen (مسمن)

Ingredients:

• 2 cups all-purpose flour
• 1 cup semolina
• 1/2 tsp salt
• 1 tsp sugar
• 1/2 tsp yeast
• 1/2 cup warm water
• Olive oil, for frying

Instructions:

1. Make the dough: In a large bowl, combine the flour, semolina, salt, sugar, and yeast. Gradually add warm water, mixing until you form a soft dough.
2. Knead and rest: Knead the dough for about 5 minutes, then cover it and let it rest for 30 minutes.
3. Shape the msemen: Divide the dough into small balls. Flatten each ball into a thin disc. Brush with olive oil and fold the edges into the center, then roll it into a square shape.
4. Cook the msemen: Heat a little olive oil in a skillet over medium heat. Cook each square of dough for 2-3 minutes on each side, until golden brown and crispy.
5. Serve: Serve msemen warm with honey, jam, or as an accompaniment to stews and tagines.