Recipe Video: 5 kinds of Moroccan Salad

Lunch the biggest meal of the day in Morocco usually starts with a varied selection of cold and warm salads. Here is a sampling of some of them that are easy to make with lots of flavor!

Vinaigrette

Ingredients:

 ½ cup olive oil

¼ cup lemon juice

3 tablespoon Honey

¼ teaspoon black pepper

1 teaspoon ground cumin

1 teaspoon ground coriander

¼ teaspoon salt

Directions:

Wisk all ingredients together in a bowl

 

Beet Salad

Ingredients:

2-3 beets roasted and peeled

1 orange

Fresh orange juice

Olive oil

Pinch of salt

Goat cheese crumbles

Dice beets and segment oranges combine in mixing bowl with fresh orange juice, oil and salt. Top with goat cheese just before serving.

 

Chickpea Salad

Ingredients:

1 cup cooked chickpeas

8 cherry tomatoes quartered

Red onion sliced

Pinch of *Ras-el-hanout

Drizzle of olive oil

Fresh chopped parsley

Drizzle of vinaigrette

Combine all ingredients in mixing bowl

 

Warm Green Bean and Potato Salad

Ingredients:

2 large potatoes peeled and diced

12-18 green beans trimmed and cut in half

Drizzle of Vinaigrette

Steam green beans until tender and immediately place in an ice bath to get cold. Steam potatoes until tender and keep hot. Combine hot potatoes and cold green beans in mixing bowl with vinaigrette.

 

Carrot Salad

Ingredients:

3-4 whole fresh carrots peeled

¼ teaspoon ground cumin

¼ teaspoon ground coriander

1 tablespoon *Preserved lemon

2 teaspoons *Harissa

¼ cup sliced dried dates

Slice carrots and steam until tender, place in ice bath to get cold. Place carrots and remaining ingredients in mixing bowl and toss together.

 

Pepper and Tomato Salad

Ingredients: 

1 large green pepper

3 plum tomatoes

Red onion sliced

Drizzle of vinaigrette

Lightly oil pepper and tomatoes and char over an open flame, let cool. Core and slice green pepper and dice tomato. Add peppers and tomatoes with remaining ingredients and toss.

 

Final Assembly

Arrange all salads on a platter and serve immediately.

Recipe Video: 3 kinds of sweet peppers with poached eggs

This is one of my all time favorite dishes to make in a pinch, its super easy, delicious and a crowd pleaser. You can substitute the peppers with other kinds of vegetables such as spinach, potatoes, kale etc...

Ingredients:

1 Large Onion diced

2 Garlic finely chopped

2 TBS Oli

1 Red pepper diced

1 yellow pepper diced

1 Orange pepper diced

4 Eggs

12 cherry tomatoes

2 TBS Fresh parsley finely chopped

1 TSP Ras-el-hanout

¼ salt

Sprinkle of red chili flakes (optional)

¼ cup water

Directions:

1)   Sauté the onions, garlic, peppers, and tomatoes in a tagine

2)   Add ras-el-hanout and salt cook covered on low simmer for about 15 minutes.

3)   When the vegetables are soft crack eggs over them and quickly garnish with fresh parsley and sprinkle of chili flakes.

4)   Let the egg whites cook leaving the yolks runny. About 5 to 7 minutes.

Serve: With warm bread

Enjoy with friends and/or family! If you make this recipe, please share a picture with us on Facebook, Twitter or Instagram with the #TaraKithchen hashtag.

Recipe Video: Karane with Ground Lamb and Harissa

I hate to bake and for the most part not good at it! But there is something about quiche that I LOVE. So when I came across karane I was thrilled by not only the flavor but also to be able to add a baked dish to my cooking skills. This recipe is fast, easy and very adaptable, you can switch out the ground lamb crust with any other protein or vegetables.

Ingredients for Filling:

  • 1 cup chickpea flour
  • 1 1/2 cups water
  • 2 tablespoons oil 
  • 1/2 teaspoon salt
  • 1 teaspoon Ras-el-hanout
  • 1 tablespoon Harissa
  • Fresh chopped parsley 
  • 1 egg (beaten)

Ingredients for Lamb Crust:

  • 1 pound ground lamb
  • 1 small chopped onion
  • 4 cloves of chopped garlic
  • 1/4 teaspoon salt
  • 1 teaspoon Ras-el-hanout

Directions:

  • Preheat the oven to 375°
  • Mix the chickpea flour, water, and oil in a large bowl until smooth. Add the salt, Ras-el-hanout, Harissa, and freshly chopped parsley. Lastly, add a lightly beaten egg to mixture and combine all ingredients.
  • Take the chopped onion, garlic, and fresh parsley then combine with the ground lamb.
  • Gently oil a 10" pie dish and evenly spread the ground lamb on the bottom. Add the chickpea flour mixture on top and sprinkle with a dash of Ras-el-hanout.
  • Bake for 40 minutes

Enjoy with friends and/or family! If you make this recipe, please share a picture with us on Facebook, Twitter or Instagram with the #TaraKithchen hashtag.

Recipe Video: Fish Tagine with Cherry Tomatoes

Ingredients:

• 8oz fish
• 1 large onion chopped
• 3 cloves garlic sliced
• 8-12 black olives cracked
• 2 teaspoon Ras-El-Hanoudt
• 10-12 cherry tomatoes cut in half
• 2 teaspoons dry parsley
• 1/4 cup fresh parsley chopped
• Add salt to taste
• 1 tablespoon oil
• 1/4 cup water
• 1 teaspoon Harissa (optional)

Directions:

• Combine above ingredients in the tagine or a cooking pot with lid.
• Simmer on low heat for 20 minutes. Serve with pita bread or on top of rice. 

Enjoy with friends and/or family! If you make this recipe, please share a picture with us on Facebook, Twitter or Instagram with the #TaraKithchen hashtag.