Top iconic Moroccan dishes 2

 

7. Mechoui (Slow-Roasted Lamb)

• Description: Whole lamb or lamb shoulder, seasoned simply with salt and cumin, roasted until tender.
• Ingredients (serves 6):
  • 1 whole lamb shoulder
  • 1 tbsp salt, 1 tbsp cumin
  • Optional: 2 tbsp melted butter
• Preparation:
  1. Rub lamb with salt and cumin. Roast at 150°C (300°F) for 3-4 hours.
• Serving Suggestion: Serve the lamb in large chunks with Moroccan bread, accompanied by a sprinkle of cumin.

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8. Msemen (Moroccan Pancakes)

• Description: A flaky, layered pancake often enjoyed at breakfast or with tea, served with honey or jam.
• Ingredients (makes 8-10 pancakes):
  • 2 cups flour
  • 1 cup semolina
  • 1 tsp salt
  • 1 cup warm water
  • Oil and butter for frying
• Preparation:
  1. Mix flour, semolina, and water into a dough.
  2. Divide into balls, roll thinly, fold, and fry until golden.
• Serving Suggestion: Serve with honey, jam, or cheese.

9. Harcha (Moroccan Semolina Bread)

• Description: A soft, flaky semolina bread often served for breakfast or with tea, typically enjoyed with honey or jam.
• Ingredients (serves 4):
  • 2 cups semolina
  • ½ cup butter, melted
  • ½ cup milk
  • 1 tbsp sugar
  • 1 tsp salt
• Preparation:

1. Mix semolina, butter, sugar, and salt. Add milk to form a dough.
2. Form into rounds, cook on a griddle until golden.

• Serving Suggestion: Serve warm with honey or jam.

10. Baghrir (Moroccan Pancakes with Holes)

• Description: Known as "thousand-hole pancakes," these spongy pancakes are made with semolina and are perfect for soaking up honey and butter.
• Ingredients (makes about 10 pancakes):
  • 1 cup fine semolina
  • 1 cup flour
  • 2 cups warm water
  • 1 tbsp baking powder
  • 1 tbsp yeast
  • 1 tbsp sugar
• Preparation:
  1. Blend ingredients until smooth. Let batter sit for 30 mins.
  2. Pour onto a hot griddle. Bubbles form as it cooks.
• Serving Suggestion: Serve with melted butter and honey drizzled on top.

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11. Sardine Chermoula

• Description: Fresh sardines marinated in chermoula (a Moroccan marinade) then grilled or fried, known for their bold, spicy flavor.
• Ingredients (serves 4):
  • 500g fresh sardines, cleaned
  • 1 bunch cilantro, chopped
  • 1 bunch parsley, chopped
  • 3 garlic cloves, minced
  • 1 tsp paprika, 1 tsp cumin, 1 tsp chili powder
  • 3 tbsp olive oil
• Preparation:
  1. Mix herbs, spices, garlic, and oil to make the chermoula.
  2. Marinate sardines for at least 30 minutes, then grill or fry.
• Serving Suggestion: Serve with lemon wedges and fresh bread.

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12. Loubia (Moroccan White Bean Stew)

• Description: A comforting stew of white beans cooked with tomatoes, garlic, and spices.
• Ingredients (serves 4):
  • 2 cups white beans, soaked overnight
  • 4 tomatoes, chopped
  • 4 garlic cloves, minced
  • 1 tsp paprika, 1 tsp cumin, salt, and pepper
  • 2 tbsp olive oil
• Preparation:
  1. Sauté garlic and tomatoes with spices in olive oil.
  2. Add beans and water, simmer for 1 hour until beans are tender.
• Serving Suggestion: Serve in bowls with bread for dipping.

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