Moroccan honeycomb pancakes recipe

The Lebanese Recipes Kitchen (The home of Delicious Lebanese/Middle Eastern food recipes) invites you to try Moroccan honeycomb pancakes recipe. Enjoy cooking best desserts and learn how to make Moroccan honeycomb pancakes.

Based on a recipe from Robert Carrier. These yeast pancakes are cooked on one side only and develop little holes like a crumpet - all the better for soaking up the honey and melted butter.

Ingredients

1 tbsp dried yeast
1 tspn sugar
6 tbsp warm water
450g plain flour
pinch salt
1 egg
1 cup water
1 cup milk
olive oil or grapeseed oil
100g butter
1/2 cup honey
orange-flower water
chopped unsalted pistachio nuts


Method

Mix yeast with sugar and sprinkle over warm water. Stir and set aside for 10 minutes or until bubbly.

Sift flour and salt into a large bowl and make a well. Lightly whisk the egg with the water, milk and yeast mixture and pour into the well. Using a whisk, draw the flour into the liquid and beat until smooth and like thick cream.

Rest for 1 hour. When ready the batter should be covered with small bubbles.

Heat a heavy based pan, brush with oil or buttered paper and pour a ladleful of batter (about 60ml) onto the hot pan. Quickly smooth with back of the ladle or a spoon to make an even circle and cook until little bubbles appear on the surface. The trick is to make the pancake as thin as possible. The first will not look very promising. When correctly cooked the underside will be golden-brown and quite crisp and the uncooked side will be dotted with holes and look pretty uninspiring.

Place pancake on to a warm dish and repeat the process with the remaining batter.

In a small saucepan, melt butter with honey and add 1 teaspoon orange-flower water or to taste.

Spoon the syrup over each pancake and either roll up or fold into quarters. Scatter the plate with chopped pistachio nuts and serve.

Makes about 12-15 pancakes, 12cm diameter.

Chef: Stephanie Alexander Photo: Marina Oliphant Source: The Age Tuesday September 20, 2005 Middle Eastern, 45 mins plus, Contemporary, Dessert

ATAYEF (QATAIEYF) RAMDSAN RECIPE !!! STUFFED CUSTARD - Katayef Bi Kashta - Egyptian Katayef

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Moroccan mince and rice - Moroccan mince and rice recipe

The Lebanese Recipes Kitchen invites you to try Moroccan mince and rice recipe. Enjoy Arabic Food and learn how to make super easy and tasty Moroccan mince and rice dish.

Ingredients (serves 4)

1 cup basmati rice
1 tablespoon olive oil
500g lamb mince
2 tablespoons pine nuts
2 tablespoons slivered almonds
1 tablespoon Middle Eastern seasoning (see note)
2 tablespoons chopped raisins
2 tablespoons chopped dried apricots
2/3 cup roughly chopped fresh flat-leaf parsley leaves
2 tablespoons lemon juice

Method

1. Cook rice following packet directions. Meanwhile, heat oil in a frying pan over medium-high heat. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned. Add pine nuts and almonds. Cook, stirring, for 4 minutes or until golden.
2. Add seasoning, raisins and apricots. Cook for 1 minute or until fragrant. Add rice, parsley and lemon juice. Toss to combine. Season with salt and pepper. Serve with lemon wedges.

Notes
Middle Eastern seasoning is a mix of cumin, garlic, onion, turmeric, paprika, coriander, parsley, pepper, cinnamon and nutmeg. Use it for grilled meats, roasted vegetables and rice or couscous dishes.

Source
Super Food Ideas - October 2008, Page 42
Recipe by Kerrie Sun

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Moroccan Couscous with Chicken and Prunes Recipe

The Lebanese Recipes site invites you to try tasty Moroccan Couscous with Chicken and Prunes. Learn how to make the best Moroccan Couscous with Chicken and Prunes. This recipe consists of chicken, onion, garlic, parsley, mint, cardamon, saffron, olive oil, lemon juice, tomatoes, cinnamon, Orange zest, chickpeas, Prunes, and black olives.

Preparation time : 15 minutes
Cooking time : 40 minutes

Ingredients
1 kg skinned chicken drumsticks or 8 pieces
1 large onion or 200 g, chopped
6 cloves garlic, crushed
½ cup fresh parsley or 35 g, chopped
¼ cup fresh mint or 15 g, finely chopped
1 teaspoon ground cardamom
¼ teaspoon saffron filaments
¼ cup olive oil or 60 ml
¼ cup lemon juice or 60 ml
3 medium tomatoes or 450 g, diced
2 small cinnamon sticks
Orange zest, one small piece only
2 cups water or 500 ml
2 cubes MAGGI® Chicken Bouillon
1 tin canned chickpeas or 400 g, drained
2/3 cup prunes or 130 g, pitted and halved
1/3 cup black olives or 50 g, pitted

Preparation:

1. In a large bowl, combine chicken, onions, garlic, parsley, mint, cardamom, saffron, olive oil and lemon juice. Toss all the ingredients well. Cover and refrigerate for a minimum of 5 hours or over night to marinate.
2. To cook, heat a large pot, add chicken pieces with the marinade sauce, cook over medium to high heat for 5 to7 minutes or until chicken pieces are light golden brown.
3. Add tomato, cinnamon sticks, orange zest, water, MAGGI® Chicken Bouillon cubes and chickpeas.
4. Bring to a boil, cover and simmer for 35 minutes or until the chicken pieces become tender.
5. Stir in prunes and olives and simmer for another 5 minutes.
6. Remove cinnamon sticks and serve with couscous.

Moroccan Chicken and Couscous - Lebanese Couscous - couscous with seven vegetables

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Harissa lamb with chickpeas and parsley

Enjoy cooking tasty middle eastern dish of Slow-roast harissa lamb shoulder with chickpeas and parsley. Learn how to make the best Harissa lamb with chickpeas and parsley. This recipe consists of harissa, lemon, olive oil, onion, garlic, lamb, dried chickpeas, cumin seeds, and parsley.

Cooking Time Prep time 30 mins, cook 6 hrs (plus marinating, resting)

Ingredients Serves 4
75 gm harissa (see note)
2 lemons, finely grated rind and juice only
1 tbsp extra-virgin olive oil
1 Spanish onion, cut into wedges
12 garlic cloves, smashed
1.4 kg piece of lamb shoulder, bone in
Crushed chickpeas
400 gm dried chickpeas, soaked overnight in cold water, drained
1 litre (4 cups) chicken stock
75 ml extra-virgin olive oil
1 Spanish onion, thickly sliced
1 garlic clove, finely chopped
2 lemons, finely grated rind and juice only

Cumin and parsley dressing
3 tsp cumin seeds
80 ml (1/3 cup) extra-virgin olive oil
2 garlic cloves, thinly sliced
2 lemons, juice only (or to taste)
¾ cup coarsely chopped flat-leaf parsley

Preparation

1. Combine harissa, lemon rind, juice and oil in a bowl, season to taste. Scatter onion and garlic in the base of a roasting pan. Place lamb on top, skin-side up, rub with harissa mixture, cover with plastic wrap, refrigerate for 3 hours.
2. Preheat oven to 150C. Bring lamb to room temperature, add 250ml water to pan, cover with foil, roast for 2½-3 hours, reduce heat to 120C, cook until meat falls from the bone (2½-3 hours). Rest for 10 minutes, coarsely shred.
3. Meanwhile, for crushed chickpeas, place chickpeas in a large saucepan, add stock and 1.25 litres cold water, bring to the boil over medium-high heat, cook until very tender (45-50 minutes), do not drain. Process in a food processor until coarsely chopped, add 60ml oil, process to a coarse paste. Heat remaining oil in a separate saucepan, add onion and garlic, stir occasionally until tender (4-5 minutes), add chickpea mixture with lemon rind and juice, season to taste and keep warm.
4. Meanwhile, for dressing, dry-roast cumin in a small saucepan (1-2 minutes). Add oil and garlic, cook over low heat until garlic is golden and fragrant, remove from heat, add lemon juice, season to taste. Stir in parsley, serve with lamb and chickpeas.

Note Harissa is a north African chilli paste, available from select grocers and delicatessens.

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Moroccan Lamb Tagine

Spicy recipe for Moroccan Lamb Tagine. Enjoy Moroccan cooking and learn how to make the best Moroccan lamb tagine dish. Warm cinnamon and saffron combine with coriander and cumin to lend complex flavor to this Moroccan-style dish. Adding the spice paste in two stages gives depth and brightens the flavor. Leaving the cinnamon whole keeps its influence subtle. Moroccan tagines tend to be warmly and sweetly spiced rather than hot. This festive dish is served over couscous to soak up the delicious gravy.

Yield: 6 servings (serving size: about 1 cup tagine and 3/4 cup couscous)

Ingredients
1/4 cup diced seeded chilli
1 teaspoon cumin seeds, toasted
1 teaspoon coriander seeds, toasted
1 teaspoon grated peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon freshly ground black peppercorns
2 garlic cloves, minced
Cooking spray
1 (1 1/2-pound) boneless leg of Lamb, trimmed and cubed
3 cups chopped onion
1/2 cup tomato purée
2 1/2 cups water
2 3/4 cups green bell pepper, cut into 1-inch-thick strips
2 cups cubed butternut squash
1 cup cubed carrot
1/4 teaspoon saffron threads
1 (3-inch) cinnamon stick
2/3 cup dried apricots, cut into 1/4-inch strips
4 1/2 cups cooked couscous
1/4 cup minced fresh cilantro

Preparation

1. Preheat oven to 325°.
2. Combine first 8 ingredients.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb; cook 8 minutes on all sides or until browned. Remove lamb from pan. Add onion to pan; cook 5 minutes or until tender, stirring frequently. Stir in half of chile mixture and tomato purée; cook 3 minutes, stirring occasionally. Stir in lamb and water; bring to a boil. Reduce heat; simmer 5 minutes.
4. Wrap handle of skillet with foil, and bake, covered, at 325° for 1 hour. Stir in bell pepper, squash, carrot, saffron, and cinnamon. Cover and bake an additional 40 minutes. Stir in remaining chile mixture and apricots. Cover and bake an additional 15 minutes. Remove cinnamon stick; serve over couscous. Sprinkle with cilantro.

Traditional Lamb Tagine - Moroccan Lamb Tagine Recipe - Easy Moroccan Lamb Dinner

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Moroccan Chicken and Couscous recipe - How to Make Moroccan Chicken and Couscous

Tasty recipe for Moroccan Chicken and Couscous. Distinguished dish from the Moroccan kitchen. Learn how to cook the Moroccan way and try a wonderful chicken and couscous dish, easy and quick! This couscous recipe consists of olive oil, skinless chicken thighs, chicken broth, diced tomatoes with garlic and onion, fresh butternut squash, raisins, cumin, cinnamon, smoked paprika, couscous, and peas. This dish is widely used in Middle Eastern countries and has become popular in American dishes. So delicious!

Yield: 5 servings

Ingredients
2 tsp olive oil
4 boneless, skinless chicken thighs, each cut into 3 pieces
1/4 tsp salt
1 can (14 1/2 oz) chicken broth
1 can (14 1/2 oz) diced tomatoes with garlic and onion
1 pkg (about 1 lb) cubed fresh butternut squash
1/2 cup raisins
2 tsp ground cumin
1 tsp each ground cinnamon and smoked paprika
1 cup plain couscous
1 cup frozen peas

Preparation

1. Heat oil in large deep skillet over medium-high heat. Sprinkle chicken with salt and cook 5 minutes, turning once, until browned. Add broth, tomatoes, squash, raisins, cumin, cinnamon and paprika. Bring to boil; cover and reduce heat. Simmer 15 minutes or until chicken is tender.
2. Stir in couscous and peas and bring to a boil. Cover, remove skillet from heat and let stand 5 minutes.

Lemon and feta couscous salad - baked lamb & apricot couscous - pepper stuffed with couscous

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Easy Moroccan Lamb Dinner Recipe - How to Make Moroccan Lamb Dinner

Easy recipe for Moroccan Lamb Dinner. Learn how to make delicious and tasty Moroccan Lamb Dinner. Moroccan cooking is spicy and fragrant and this lamb dish is no exception. Vary the amount of spices according to your own taste, as there is no hard and fast rule about the flavours - as long as you enjoy it, nothing else matters. This meal is quick to prepare, and so can easily be used as a weekday meal, but it is also special enough to be used for a dinner party. The recipe shown here includes the full meal, so there is no need to serve it with anything else. The quantities shown here serve 6 as a main dinner meal.

Ingredients - Serves 6
1 butternut squash (about 2 1/2 lb), peeled, seeded and cut in chunks
2 red peppers, cut in chunks
1 medium onion, cut in chunks
2 tsp minced garlic
1 Tbsp tandoori or garam masala spice blend
1/2 tsp salt
2 Tbsp olive oil
1 3/4 lb boneless leg of lamb, cut in 1-in. pieces
1 Tbsp chopped cilantro

Preparation

1. Heat oven to 500ºF. Position racks to divide oven in thirds. You'll need 2 rimmed baking sheets lined with nonstick foil.
2. Mix squash, peppers and onion in a large bowl. Combine garlic, spice blend, salt and oil in a small bowl. Add 1 Tbsp to vegetables; toss to coat. Spread evenly on 1 baking sheet.
3. Place on high oven rack; roast 10 minutes.
4. Meanwhile, put lamb in large bowl. Add remaining spice mixture; toss to coat. Spread on other baking sheet. Move vegetables to low rack; put meat on high rack.
5. Roast 10 minutes, or until lamb is cooked through and vegetables are tender. Gently toss meat with the vegetables; sprinkle with cilantro.

Moroccan Lamb Tagine - moroccan-spiced lamb triangles - moroccan tajine of kefta with eggs

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Moroccan Recipe: Moroccan Chicken Pie - Recipe for Moroccan Chicken Pie

Delicious recipe for Moroccan Chicken Pie. The dish consists of a spiced chicken filling sandwiched between layers of crisp phyllo pastry. Enjoy Moroccan food.

Ingredients - Makes 4 to 6 servings

Filling:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon turmeric
• 1/8 teaspoon crumbled saffron threads
• 1 tablespoon all purpose flour
• 2 cups low-salt chicken broth
• 1 1/2 pounds skinless boneless chicken thighs
• 1/4 cup chopped golden raisins
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh Italian parsley

Phyllo:

• 1/2 cup slivered almonds
• 3 tablespoons powdered sugar
• 1/2 teaspoon coarse kosher salt
• 1/4 teaspoon ground cinnamon
• 10 sheets (about 17x12 inches) fresh phyllo pastry or frozen, thawed
• 1/2 cup (about) unsalted butter, melted (for brushing)

For filling:

1. Heat oil in heavy large skillet over medium heat. Add onion and sauté until tender, about 10 minutes. Mix in cinnamon, ginger, turmeric, and saffron; stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth; bring to simmer. Sprinkle chicken with salt; add to broth mixture. Gently simmer chicken uncovered until cooked through, reducing heat if necessary to prevent boiling, about 20 minutes. Stir in raisins. Set skillet aside until chicken is cool enough to handle.
2. Transfer chicken to plate. Shred chicken coarsely and return to skillet. If sauce is thin, simmer over medium heat until sauce coats chicken thickly. Stir in cilantro and parsley. Season filling with salt and pepper. Cool filling completely. DO AHEAD: Can be made 2 days ahead. Cover; chill.

For phyllo:

1. Finely grind almonds, powdered sugar, 1/2 teaspoon coarse salt, and cinnamon in mini processor.
2. Stack 10 phyllo sheets on work surface. Invert 9-inch glass pie dish onto stack. Cut around dish through phyllo, making ten 10-inch rounds. Remove dish. Cover rounds with plastic wrap and damp kitchen towel.
3. Brush same pie dish with melted butter. Place 1 phyllo round on work surface; brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo round, brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat stacking with 3 more phyllo rounds, butter, and almonds. Fit phyllo stack into prepared pie dish. Brush with butter. Spoon filling evenly over. Place 1 phyllo round on work surface. Brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo round, brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat with 2 phyllo rounds, butter, and almonds. Place stack atop filling; top with remaining phyllo round. Tuck in edges. Drizzle more butter over top. Cut 4 slits through top phyllo stack to allow steam to escape. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
4. Preheat oven to 375°F. Place pie on rimmed baking sheet. Bake uncovered until phyllo is golden and filling is heated through, about 40 minutes. Cool 15 minutes. Cut into wedges.

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Moroccan Recipe: Moroccan Chicken with Green Olives and Lemon

Recipe for Moroccan Chicken with Green Olives and Lemon. Enjoy traditional Moroccan food.

Active time: 25 minutes
Total time: 55 minutes

Ingredients - Makes 4 servings

• 2 Meyer lemons or regular lemons
• 1 tablespoon olive oil
• 1 large onion, halved, thinly sliced
• 2 garlic cloves, pressed
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 2 cups low-salt chicken broth
• 1 4 1/2-pound chicken, cut into 8 pieces, skin removed
• 1/2 cup green olives

Preparation

1. Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside.
2. Heat oil in large skillet over medium-high heat.
3. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes.
4. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges.
5. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes.
6. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes.
7. Season with salt and pepper. Pour over chicken.

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