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Moroccan Recipes Discover Delicious Moroccan Cooking with Easy Moroccan Recipes PDF

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Moroccan Recipes Discover Delicious Moroccan Cooking with Easy Moroccan Recipes By BookSumo Press All rights reserved Published by http://www.booksumo.com ENJOY THE RECIPES? KEEP ON COOKING WITH 6 MORE FREE COOKBOOKS! Visit our website and simply enter your email address to join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/ LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public. Table of Contents Hot Harissa Potato Salad 7 Green Olives and Chicken Stew 10 Traditional Moroccan Chicken Roast 11 Halibut Tomato Stew 12 Herbed Grilled Chicken 14 Alfalfa Beef Burgers 15 Crab Burgers with Orange Dressing 16 Zesty Carrot Salad 20 Sultana Chicken Stew 21 Sweet Potato and Veggies Curry 22 Apricots and Red Lentils Stew 23 Famous Crunchy Moroccan Bastya 24 Paprika Grilled Chops 26 Sweet and Salty Steak Sauté 27 Chickpea Chicken Tagine 30 Zesty Carrots Salad 32 Creamy Spaghetti 33 Lemon Rice 34 Honey Chicken Stew 35 Nutty Dates Stew 36 Navel Almonds Salad 37 Grilled Sherry Steak 40 Golden Fish Fillets with Cilantro Dressing 41 Nutty Couscous with Chicken Stew 42 Blushing Potato Salad 43 Braised White Wine Fillets 44 Traditional Month of Fasting Soup 45 Marinated Fried Liver 46 Hot Chorizo Stew 47 Fruity Beans Stew 50 Ginger and Honey Chops Stew 51 Meaty Bulgur Loaf 52 Nutty Herbed Couscous 53 Herbed Potato and Bell pepper Bake 54 Marinated Grilled Shrimp 55 Moroccan Burgers 56 Warm Basmati Avocado Salad 57 Broccoli Pearls Stew 60 Golden Eggplant Slices 61 Hot and Nutt Potato Roast 62 Harissa Salmon Fillets with Fruit Salsa 63 Traditional Ricy Burger Bites 64 Traditional Moroccan Saucy Meatballs 65 Chili Chicken and Sultana Stir Fry 66 Red Wine Nutmeg Brisket 67 Nutty Lamb Pie 70 Fruit and Veggies Clash Briwat 72 Fried Rock Fillets with Clams Stew 74 Saucy Raisins and Eggplant Stew 75 Roasted Chickpea Capers Salad 76 Homemade Harissa 77 Homemade Harissa 80 Ras el Hanout 81 Za'atar 82 Hot Prep Time: 10 mins Harissa Potato Salad Total Time: 55 mins Servings per Recipe: 2 Calories 283.2 Fat 9.2g Cholesterol 0.0mg Sodium 591.0mg Carbohydrates 46.8g Protein 5.0g Ingredients 1 lb baking potato 1/2-1 tsp fresh lemon juice 1 1/2 tsp harissa, see appendix 1/2 tsp flaked sea salt 1 tbsp olive oil 1/2 tsp coarse sea salt 1 -2 tbsp sesame seeds Directions 1. Before you do anything preheat the oven to 375 F. 2. Discard the skin of the potatoes and cut into large pieces. 3. Mix the harissa, olive oil, salt, and sesame seeds. Add the potato and toss it to coat. 4. Spread the potato mix on a greased baking sheet. Cook them in the oven for 24 min. flip the potato chunks and cook them for another 24 min. 5. Toss the roasted potato with the sea salt then serve it warm. 6. Enjoy. Hot Harissa Potato Salad 7 GREEN OLIVES Prep Time: 10 mins and Chicken Stew Total Time: 55 mins Servings per Recipe: 4 Calories 966.7 Fat 83.3g Cholesterol 146.6mg Sodium 174.4mg Carbohydrates 22.2g Protein 40.4g Ingredients 2 lemons 1/2 tsp turmeric 4 garlic cloves, crushed 1/2 tsp paprika, plus 1 small onion, finely chopped Extra paprika, to garnish 150 ml olive oil, plus 1/2 tsp ground cumin 1 tbsp olive oil, for frying 4 chicken legs 1 tbsp parsley, chopped, plus sprigs to 15 g unsalted butter garnish 12 stuffed green olives 1 tbsp mint, chopped 200 g tahini 1 tbsp coriander, chopped Directions 1. Get a small mixing bowl: stir in it the parsley, mint and coriander. 2. Get a small mixing bowl: Mix in it the lemon juice and peel, lemon juice, garlic, onion and two tbsp of the herbs mix, cumin, paprika and oil. 3. Get a large mixing bowl: place in it the chicken. Add the herbs mix and toss them to coat. Place it aside for 35 min. 4. Place a large pan over medium heat. Heat the butter in it. Drain the chicken from the marinade then cook it on both sides until it becomes golden brown. 5. Stir half of the marinade then put on the lid and let it cook for 45 min over low heat. 6. Slice the rest of the lemon into slices then add them to the pan with broth and half of the green olives as well the remaining marinade. Let them cook for 4 min. 7. Stir the tahini into the remaining herbs mix. Serve your chicken stew warm and garnish it with the spicy herbs. 8. Enjoy. 10 Green Olives and Chicken Stew

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