Moroccan Magic: Exotic Flavors from North Africa

By Pablo Picante

Welcome to the vibrant world of Moroccan cuisine, where every dish is a celebration of rich flavors, aromatic spices, and cultural heritage. In Moroccan Magic: Exotic Flavors from North Africa, we invite you on a culinary journey through the bustling markets of Morocco, where the air is filled with the enticing scents of cumin, cinnamon, and saffron. From savory tagines to sweet pastries, this book showcases 100 authentic recipes that capture the essence of Moroccan cooking. Whether you're a seasoned chef or a curious home cook, prepare to be enchanted by the magic of Moroccan cuisine.

 

As you embark on your culinary adventure through Moroccan Magic: Exotic Flavors from North Africa, may these recipes awaken your senses and transport you to the enchanting streets of Morocco. From savory tagines to indulgent sweets, each dish tells a story of tradition, flavor, and culinary prowess. Whether you're sharing a meal with loved ones or savoring a quiet moment of solitude, may the magic of Moroccan cuisine bring joy and inspiration to your kitchen. Enjoy the journey, and bon appétit!

• Language: English
• Publisher: Richards Education
• Release date: Feb 23, 2024
• ISBN: 9798224264353

Book preview

Moroccan Magic: Exotic Flavors from North Africa

Pablo Picante

Chapter 1 Appetizers and Starters

Moroccan Spiced Olives

Ingredients

●  2 cups mixed olives (green and black)

●  2 cloves garlic, minced

●  1 teaspoon cumin seeds

●  1 teaspoon coriander seeds

●  1 teaspoon paprika

●  1/2 teaspoon crushed red pepper flakes

●  1/4 teaspoon ground cinnamon

●  1/4 teaspoon ground ginger

●  1/4 teaspoon ground turmeric

●  2 tablespoons olive oil

●  1 tablespoon lemon juice

●  1 tablespoon chopped fresh cilantro (optional)

●  Salt to taste

Instructions

In a dry skillet, toast the cumin seeds and coriander seeds over medium heat until fragrant, about 2 minutes. Allow them to cool slightly, then crush them coarsely using a mortar and pestle or a spice grinder.

In a bowl, combine the crushed spices with the paprika, red pepper flakes, cinnamon, ginger, turmeric, minced garlic, olive oil, lemon juice, and chopped cilantro if using. Mix well.

Add the olives to the spice mixture and toss until they are evenly coated.

Cover the bowl and let the olives marinate in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld.

Serve the Moroccan spiced olives at room temperature as a flavorful appetizer or snack.

Harira Soup

Ingredients

●  1/4 cup olive oil

●  1 onion, finely chopped

●  2 celery stalks, diced

●  2 carrots, diced

●  3 cloves garlic, minced

●  1 teaspoon ground ginger

●  1 teaspoon ground turmeric

●  1 teaspoon ground cinnamon

●  1 teaspoon ground cumin

●  1/2 teaspoon ground coriander

●  1/4 teaspoon cayenne pepper (optional, for heat)

●  1 (14 oz.) can diced tomatoes

●  6 cups vegetable broth or chicken broth

●  1/2 cup dried lentils, rinsed

●  1/2 cup dried chickpeas, soaked overnight and drained

●  1/4 cup long-grain rice

●  1/4 cup chopped fresh parsley

●  1/4 cup chopped fresh cilantro

●  Salt and pepper to taste

●  Lemon wedges, for serving

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion, celery, and carrots, and cook until softened, about 5 minutes.

Add the minced garlic, ground ginger, turmeric, cinnamon, cumin, coriander, and cayenne pepper (if using). Cook, stirring constantly, for 1-2 minutes until fragrant.

Stir in the diced tomatoes and cook for another 5 minutes, allowing the flavors to meld together.

Add the vegetable broth, dried lentils, soaked chickpeas, and rice to the pot. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 1 hour, or until the lentils, chickpeas, and rice are tender.

Stir in the chopped parsley and cilantro, and season the soup with salt and pepper to taste.

Ladle the harira soup into bowls and serve hot with lemon wedges on the side for squeezing over the soup.

Moroccan Lentil Salad

Ingredients

●  1 cup dried green or brown lentils

●  2 cups water

●  1/4 cup olive oil

●  2 tablespoons lemon juice

●  1 teaspoon ground cumin

●  1/2 teaspoon ground coriander

●  1/4 teaspoon ground cinnamon

●  1/4 teaspoon paprika

●  Salt and pepper to taste

●  1/2 cup chopped fresh parsley

●  1/4 cup chopped fresh cilantro

●  1/4 cup chopped red onion

●  1/4 cup chopped roasted red peppers

●  1/4 cup crumbled feta cheese (optional)

Instructions

Rinse the lentils under cold water and drain.

In a saucepan, combine the lentils and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape.

Drain any excess water from the lentils and transfer them to a large bowl.

In a small bowl, whisk together the olive oil, lemon juice, ground cumin, ground coriander, ground cinnamon, paprika, salt, and pepper to make the dressing.

Pour the dressing over the warm lentils and toss to coat.

Add the chopped parsley, cilantro, red onion, and roasted red peppers to the bowl with the lentils and toss gently to combine.

If using, sprinkle the crumbled feta cheese over the top of the salad.

Serve the Moroccan lentil salad at room temperature or chilled as a delicious side dish or light lunch.

B'stilla (Chicken and Almond Pastilla)

B'stilla is a traditional Moroccan dish with layers of delicate flavors. It's a savory-sweet pie featuring tender chicken, aromatic spices, and a crispy phyllo pastry crust.

Ingredients

●  1 whole chicken, about 3-4 pounds

●  1 large onion, finely chopped

●  3 cloves garlic, minced

●  1 teaspoon ground ginger

●  1 teaspoon ground cinnamon

●  1/2 teaspoon ground turmeric

●  1/4 teaspoon ground nutmeg

●  Salt and pepper to taste

●  1/2 cup blanched almonds, toasted and chopped

●  1/4 cup fresh parsley, chopped

●  1/4 cup fresh cilantro, chopped

●  1/4 cup fresh mint, chopped

●  1/4 cup unsalted butter, melted

●  8 sheets phyllo dough

●  Powdered sugar and ground cinnamon, for dusting

Instructions

In a large pot, place the whole chicken and cover with water. Add salt, pepper, chopped onion, garlic, ground ginger, ground cinnamon, ground turmeric, and ground nutmeg.

Bring the water to a boil, then reduce the heat and let the chicken simmer until it's fully cooked, about 45 minutes to 1 hour.

Remove the chicken from the pot and let it cool. Once cooled, shred the chicken into small pieces, discarding the skin and bones.

In a large bowl, mix the shredded chicken with chopped almonds, parsley, cilantro, and mint. Season with salt and pepper to taste.

Preheat the oven to 375°F (190°C).

Brush a 9-inch pie dish with melted butter. Place one sheet of phyllo dough in the dish, allowing the edges to hang over the sides. Brush the phyllo sheet with melted butter and layer with another sheet. Repeat until you have used half of the phyllo sheets.

Spread the chicken mixture evenly over the phyllo dough in the dish.

Cover the chicken with the remaining phyllo sheets, brushing each layer with melted butter as before. Fold the overhanging edges of the phyllo dough over the top to seal the pie.

Bake the b'stilla in the preheated oven for 30-35 minutes, or until the crust is golden brown and crispy.

Once baked, remove the b'stilla from the oven and let it cool for a few minutes.

Dust the top of the b'stilla with powdered sugar and ground cinnamon before serving. Slice and serve warm.

Briouats (Stuffed Phyllo Triangles)

Briouats are delicious Moroccan pastries filled with a variety of sweet or savory fillings. This recipe features a savory filling of spiced ground meat.

Ingredients

●  1/2 pound ground beef or lamb

●  1 onion, finely chopped

●  2 cloves garlic, minced

●  1 teaspoon ground cumin

●  1 teaspoon ground coriander

●  1/2 teaspoon ground cinnamon

●  Salt and pepper to taste

●  1/4 cup chopped fresh parsley

●  1/4 cup chopped fresh cilantro

●  8 sheets phyllo dough

●  1/4 cup unsalted butter, melted

●  Vegetable oil for frying

Instructions

In a skillet, heat some oil over medium heat. Add the chopped onion and minced garlic, and cook until softened and fragrant.

Add the ground