UNCLE ELI'S ORANGE-NUT COUSCOUS

INGREDIENTS:

1 tbs. canola oil
1 cup almonds - chopped coarsely
1 onion - chopped
1/2 green pepper - chopped
2 cup orange juice
2 cinnamon sticks
5 cloves - whole
1/4 tsp. turmeric
1/4 tsp. ground red pepper
1/4 tsp. sea salt
1/4 tsp. pepper
2 cup couscous
1/4 cup raisins
1/2 cup green onions - chopped

DIRECTIONS:

Heat oil in a large frying pan and cook almonds until lightly toasted.
Add onions and green pepper, cook until soft. Add orange juice,
cinnamon sticks, cloves, and spices and bring to a boil. Quickly stir in couscous and raisins, then cover and turn off heat. Let sit for 5 minutes, or until liquid is absorbed completely. Fluff with a fork before serving. Sprinkle each portion with the green onions.

Yields: 4 servings

UNCLE ALBERT'S MOROCCAN LEMON CHICKEN WITH OLIVES

INGREDIENTS:

1 onion - medium- peeled & quartered
2 garlic cloves -medium- peeled & minced
2 1/2 lb chicken - skinned
2 tbs. flour
1 tbs. olive oil
2 1/2 c water - divided
1/8 tsp. saffron (replacement - tumeric)
1/2 tsp. ground ginger
1/2 tsp. ground cumin
1/2 tsp. paprika
1/4 tsp. sea salt
3 tbs. lemon juice
+ grated peel of 2 lemons
1/2 cup green olives - pitted & coarsley chopped
2 tbs. cilantro - chopped
3/4 cup couscous
+ freshly ground black pepper

DIRECTIONS:

In a blender / food processor, finely chop onion and garlic. Coat chicken in flour. In a frying pan - heat oil over medium heat. Saute chicken and onion mixture until mixture has softened, about 10 minutes.

Stir in one cup water, saffron, ginger, cumin, paprika, salt and lemon peel. Bring to a boil, reduce heat and simmer, covered, 35 minutes. Remove chicken from sauce and allow to cool a few minutes.

Debone chicken and cut meat into small pieces. Put meat back into sauce with the lemon juice, olives, cilantro and pepper. Simmer gently 5 minutes.
While the chicken is cooking, bring 1 1/2 cups of water to a boil in a medium frying pan. Add the couscous and bring back to a boil. Remove from flame and allow to sit for 5 minutes. Spoon chicken mixture over couscous and serve.

YIELDS: 4 servings.

 

 

SEVERINE'S SPANISH MOROCCAN SPICEY OLIVES

INGREDIENTS:

1 tsp. cumin seeds
1 tsp. fennel seeds
1 tsp. coriander seeds
1/4 tsp. cardamom - ground
1 pinch crushed red pepper flakes
1 pinch nutmeg - ground
1 pinch cinnamon
1 tbs. olive oil
1 1/2 cup green olives - non-chilled
1 tbs. lemon juice
1 tbs. orange juice
3 garlic cloves - finely chopped

DIRECTIONS:

Heat first 8 ingredients in a small frying pan over medium heat until
fragrant, about 2 minutes. Remove from heat & add olives & toss to
coat.
Stir in remaining ingredients. Refrigerate in an airtight container for at least 4 hours or up to 3 weeks. The longer they marinate, the better they taste. Drain & serve at room temperature.

YIELDS:10 servings.

MORDOCHE'S MATBOUCHA

INGREDIENTS:

5 red bell peppers
5 ripe tomatoes
3 cloves garlic - chopped well
1 whole lemon
2-3 tsp. olive oil
sea salt to taste

DIRECTIONS:

A. Grill or flame-roast peppers and tomatoes. If a grill is not at your avail, roast the peppers and tomatoes in the oven or on top of the stove(be careful).

B. After removing from flame(grill / stove top) or oven, place them in a paper bag and seal. After 5-10 minutes, the skins will peel off easily.

C. Peel and seed peppers and tomatoes. Slice and chop into small cubes.

D. Add garlic to vegetables and mix.

E. Squeeze lemon juice and drizzle oil over salad. Stir. Salt to taste.

F. Refrigerate. Serve salad cold.

NOTE: For an Italian touch - add a pinch of oregano to make into a really good pasta sauce.

YIELDS: 6 servings.

 

MICHAEL'S MEKNES MOROCCAN CHICKEN WITH PRESERVED LEMONS

INGREDIENTS:

2 tbs. olive oil
3 lb. chicken thighs - washed & skinned
1 onion - large - chopped
2 tsp. paprika
1 tsp. ground ginger
1/2 tsp. ground turmeric
1/2 tsp. pepper - freshly ground
1/2 cup calamata olives** [make sure they are kosher approved]
10 Moroccan lemon quarters ^^^
1/4 cup cilantro - finely chopped (optional - adds flavor)

DIRECTIONS:

Pour oil into a 10-12" frying pan over medium-high heat. Add chicken
and turn pieces often to brown on all sides, about 15 minutes. Lift out chicken; set aside.
Remove all but 1 tablespoon oil from pan. Add onion; stir often over
medium-high heat until tinged with brown, about 5 minutes. Stir in
paprika, ginger, turmeric, and pepper. Add 1 cup water, chicken, olives, 6 preserved lemon quarters, and 1 tablespoon preserved lemon liquid.

Cover pan and simmer, turning once, until meat is no longer pink at
bone (cut to test) 20-25 minutes. Skim and discard fat; transfer chicken and sauce to a wide bowl. Garnish chicken with remaining lemon wedges and cilantro.

** can be replaced with green olives ^^^can be ordered thru Nora Foods, MAROC

YIELDS: 4 servings.

 

NETANEL'S MOROCCAN MINT TEA

INGREDIENTS:

3- 4 tsp. green tea
20 sugar cubes
fresh mint sprigs
2 quarts hot water

DIRECTIONS:

A. Rinse a large teapot with two quarts of hot water.
B. Place two or three teaspoons of green tea in the pot and pour a little boiling water over it, remove the water afterwards.
C. Add lump sugar to taste (usually 20 cubes for a large teapot) and fill the teapot halfway with boiling water.
D. Add fresh mint sprigs and let steep for several minutes.
E. Serve the tea in the glasses.

NOTE: this tea is typically served in small, slender glasses.

YIELDS: 4-8 glasses.

 

 

AVIEL'S PICKLED STUFFED EGGPLANTS
(Makdous Al-Badinjan)

INGREDIENTS:

4 1/2 lb. small, rounded eggplants - aubergines
1 ½ cup walnuts / coarsely chopped
4 cloves garlic / chopped
1 tsp. red chili pepper powder
4 tbs. salt
olive oil

DIRECTIONS:

A. Wash the eggplants
B. Remove stem and boil in water for 12-15 minutes, or until it’s tender but not well done.
C. Pour off all water and set aside in a collander.
D. The stuffing is prepared by mixing the walnut, garlic, and pepper.
E. Slit each eggplant lengthways, leaving the top an bottom intact.
F. Stuff with 2 tsp. of the stuffing preparation.
G. Pack the eggplants in sterilized jars and seal with glass or plastic lid.
H. Turnover the jars on a plate and leave at that state for 3 days.
I. Return jars to normal position and fill with olive oil.
J. Seal again with lid and use after 10-15 days.