Morroco: White Bean Stew (Loobia Blanc)

1 Pound Dried White Beans — soaked overnight
3 Tablespoons Olive Oil
1/2 Teaspoon Turmeric
1/2 Teaspoon Black Pepper
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Paprika
1/2 Teaspoon Salt
2 Large Tomatoes — finely chopped
5 Sprigs Parsley — finely chopped
2 Medium Onions — finely chopped
3 Cloves Garlic — finely chopped
2 Large Jalapeno — finely chopped
8 Cups Water
Directions Put all ingredients into a pan. Bring to a boil, then simmer for 1 hour. Serve with rice stirred in or bread on the side.

Serves 6

Morroco: Vegetarian Chickpea Stew (Tajine De Pois Chiche)

1 Pound Chickpeas — soaked overnight
12 Sprigs Cilantro — finely chopped
6 Cloves Garlic — finely chopped
1 Large Jalapeno — finely chopped
1 Medium Red Bell Pepper — finely chopped
1 Tablespoon Paprika
1/2 Teaspoon Salt
2 Tablespoons Olive Oil
3 Cups Water
Directions Put chickpeas and remaining ingredients in a pan and bring to a boil. Reduce heat to low and simmer for 30 minutes. Check chickpeas for doneness, it may be necessary to simmer for another 15 minutes. Serve with rice, couscous or bread.

Serves 6

Morroco: Tajine Saloui Bil Kifta (Meatball Tajine)

1 Pound Ground Beef
1 Teaspoon Salt
1 Teaspoon Paprika
1/4 Teaspoon Cayenne
1 Teaspoon Cumin
1/8 Teaspoon Cinnamon
1/4 Teaspoon White Pepper
1/8 Teaspoon Cardamom
1 Teaspoon Ginger — finely chopped
4 Sprigs Parsley — finely chopped
1 Small Onion — finely chopped
*** Sauce — ***
1 Tablespoon Olive Oil
1 Large Onion — finely chopped
1 Large Canned Tomatoes — diced
4 Sprigs Parsley — finely chopped
1/2 Teaspoon Salt
1/4 Teaspoon White Pepper
1/4 Teaspoon Paprika
1/8 Teaspoon Cayenne
1/4 Cup Water
Directions Mix all meatball ingredients together. From into small meatballs. Set aside. Heat oil in large skillet, add onion and saute for 5 minutes. Add tomato and remaining sauce ingredients. Cover and simmer for 30 minutes. Add meatballs and simmer for 15 minutes. Serve with rice or couscous.

Serves 6

Morroco: Tajine Msir Zeetoon (Chicken And Lemon)

3 Pounds Chicken — in 8 large pieces
1 Tablespoon Cumin
2 Teaspoons Paprika
1/2 Teaspoon Dried Ginger
1 Teaspoon Turmeric
2 Tablespoons Salsa
4 Cloves Garlic — finely chopped
1/2 Bunch Cilantro — finely chopped
2 Lemon Lemon Juice
1/2 Cup All-Purpose Flour
1 Cup Green Olive — pitted Drained
1 Medium Lemon — wedged
1 Cup Chicken Broth
Directions Preheat oven to 325 degrees. Coat chicken in spices, salsa, garlic and cilantro. Place in baking dish and pour lemon juice over it. Sprinkle with flour and mix to coat pieces. Add olives, lemon wedges and broth. Bake uncovered for 1 hour.

Serves 4

Morroco: Tagine Kefta Emshmel (Meatball Tagine With Lemon)

1 Pound Ground Beef
1 Teaspoon Salt
1/4 Teaspoon Pepper
1 Small Onion — Grated
1 Tablespoon Parsley — Chopped
1/2 Teaspoon Cumin
2 Teaspoons Paprika
3 Tablespoons Butter
1 Small Onion — Grated
1/4 Teaspoon Pepper
1/4 Teaspoon Saffron
Cayenne — To Taste
Salt And Pepper — To Taste
1/2 Teaspoon Cumin
1 Teaspoon Paprika
1/2 Cup Cilantro — Chopped
1 Lemon Lemon Juice
Directions Combine meat, salt, pepper, onion, parsley, cumin, and paprika. Form into 1 inch meatballs. Combine remaining ingredients in a pot, except lemon juice. Add 1 cup water and bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Add meatballs and simmer for 30 minutes. Add lemon juice and serve with rice.

Serves 4

Morroco: Tagine El Lahm Felfla Matisha (Tagine Of Lamb And Tomatoes)

3 Pounds Lamb — Cubed
2 Cloves Garlic — Chopped
1 Pinch Saffron
Salt And Pepper — To Taste
1 Teaspoon Ginger
1 Tablespoon Paprika
1/4 Cup Parsley — Chopped
3 Tablespoons Olive Oil
2 Cans Tomatoes — Chopped
1 Large Bell Pepper — Chopped
1 Lemon Lemon Juice
2 Cups Beef Broth
Directions Combine lamb, garlic, saffron, salt, pepper, ginger, paprika and parlsey in a pot. Add oil and toss well. Add broth, bring to a simmer for 30 minutes. Add tomatoes and simmer for 1 hour. Add bell pepper and simmer for 10 minutes. Sprinkle with lemon juice and serve with rice.

Serves 4

Morroco: Tagine Batata, Jilbana, Wa Kelbkok

1 Can Artichoke Hearts — drained
2 Medium Lemon
4 Tablespoons Parsley — finely chopped
3 Tablespoons Cilantro — finely chopped
1 Pinch Saffron
1 Teaspoon Turmeric
2 Pounds Red Potatoes — wedged
2 Tablespoons Olive Oil
1 Medium Onion — finely chopped
2 Cups Vegetable Broth
10 Ounces Frozen Peas
Salt And Pepper — to taste
Parsley — for garnish
Directions Squeeze lemon over artichoke hearts. In large bowl, place parsley, cilantro, saffron, and turmeric. Stir and then add potatoes. Set aside. In dutch oven, heat olive oil and cook the onion until well browned about 6 minutes. Reduce heat to medium and add potatoes and broth. Cover and cook until potatoes are tender about 20 minutes. Add artichoke hearts and peas. Season with salt and pepper. Cook until hearts are heated through about 8 minutes. Serve over rice or couscous.

Serves 4

Morroco: Squash Couscous

1 Can Chickpeas
4 Cups Couscous — Cooked
1 Pound Lamb — Cubed
5 Large Onion — Chopped
1 Tablespoon Salt
1 Teaspoon Pepper
1/2 Teaspoon Ginger
1 Pinch Saffron
1/2 Teaspoon Turmeric
3 Tablespoons Butter
4 Medium Carrot — Sliced
1 Medium Butternut Squash — Cubed
1/4 Cup Sugar
1 Quart Beef Broth
Directions Bring lamb, onions, salt, pepper, ginger, saffron, turmeric, half the butter, and broth to a boil. Cover and simmer for 1 hour. Add carrots, sugar, chickpeas, and squash. Simmer for 30 minutes. Serve over the couscous.

Serves 4

Morroco: Spiced Potatoes (Batata Mchermla)

1 Pound Potato — cubed
2 Tablespoons Olive Oil
1 Large Onion — finely chopped
1 Tablespoon Tomato Paste
2 Cups Water
1/2 Teaspoon Salt
1/4 Teaspoon White Pepper
1/4 Teaspoon Sweet Paprika
1/4 Teaspoon Cayenne
6 Sprigs Cilantro — finely chopped
1 Medium Bay Leaf
1/2 Teaspoon Olive Oil
1/2 Teaspoon Ground Cumin
Directions Cover potatoes in lightly salted cold water for 15 minutes. Drain. Heat oil in pan, add onion and saute for 5 minutes. Add potato, tomato paste and water. Bring to a boil. Add salt, pepper, paprika, and cayenne. Stir well. Cover, simmer 20 minutes. Add cilantro, bay leaf, olive oil and cumin. Stir well and simmer for 10 more minutes. Serve.

Serves 4

Morroco: Small Family Couscous

1 Pound Couscous — Cooked
3 Tablespoons Olive Oil
1 Tablespoon Butter
1 Medium Chicken — Cut Into 8 Pieces
Salt And Pepper — To Taste
1/2 Teaspoon Ginger
3 Pinches Saffron
1 Large Onion — Sliced
1/2 Bunch Parsley — Chopped
1 Large Red Onion — Chopped
1 Teaspoon Cinnamon
2 Tablespoons Sugar
2 Tablespoons Honey
1 Cup Almonds — Optional
2 Cups Chicken Broth
Directions Saute chicken, both onions, salt, pepper, ginger and saffron in the oil and butter until the chicken is golden brown on both sides. Add parsley and broth, simmer for 30 minutes. Add cinnamon and sugar. Simmer for 5 minutes. Remove chicken and drizzle with honey. Bake chicken in 450 degree oven for 10 minutes or until the chicken turns a dark brown. Serve chicken over couscous, spoon on a the onion/parsley mixture. Sprinkle with almonds and serve.

Serves 4