|
Moroccan recipes
|
 |
|
Spiced Potato Cakes |
|
900 g / 2 lb
mashed potato, 1 Tbsp paprika pepper, 2 tsp ground
cumin, good pinch of cayenne pepper, 1 bunch of coriander,
chopped, 3 eggs, salt, pepper, oil |
|
In a large bowl, mix the
potato with the spices, coriander, egg and seasoning. With floured
hands, form the mixture into round flat cakes. Cover and chill for 30
minutes. Heat a shallow layer of oil in a frying pan, add the cakes in
batches and fry until crisp and brown on both sides. Transfer to paper
towels to drain. Serve hot. |
|
|
Peasant Pancakes |
|
4 bananas,
1/2 cup apricot liqueur , 1 cup pancake mix, 1/4 inch cooking
oil, 1/2 cup soft bread crumbs, 3 Tbsp melted butter, 4
Tbsp sugar, 1 tsp. ground ginger |
|
In a 1-pint bowl:
cut 4 bananas (peeled) in 1/2-inch slices. Add 1/2 cup apricot
liqueur and marinate for 1/2 hour. In a 1-quart bowl: place 1
cup pancake mix following package directions to make a thick
pancake batter using the above liqueur drained from the bananas
as part of the liquid. Add bananas to the batter and stir
thoroughly. In a 9-inch skillet: heat < inch cooking oil. Drop
the mixture by tablespoonfuls (2 or 3 pieces of banana in each
spoon) into the hot fat until golden brown on both sides. In a
1-pint bowl: Combine 1/2 cup soft bread crumbs made by grating
fresh bread, 3 Tbsp melted butter, 4 Tbs. sugar and 1 tsp.
ground ginger. Place 3 or 4 peasant pancakes on dessert plates.
Sprinkle 1 to 2 Tbsp crumb mixture over the pancakes. |
|
|
Moroccan Eggplant |
|
1 large
eggplant, 2 chopped garlic cloves, 1 Tbsp. cumin, 1
Tbsp. paprika, 1 oz. cilantro, 2 Tbsp. olive oil, salt,
4 cups of water |
|
Dice eggplant
(large dices), do not peel it. In a large sauce pan put water
and add eggplant and let cook till it is soft (about 15
minutes). Drain eggplant. In a large skillet sauté garlic,
spices and cilantro in olive oil. Add eggplant and let cook for
10 minutes stirring occasionally. serve warm. |
|
|
Peanut Chicken |
|
2 lbs chicken
pieces , 3 large onions, 4-5 garlic spikes, 1 can of tomatoes,
1/2 cup homemade chicken broth, 1/2 cup peanut paste
(use the natural peanut butter, unsalted, unsweetened), Hot
peppers if you like it hot
|
|
Heat up some oil
(they use palm oil but try to find it here) in a pot large
enough to fit all your chicken parts. Brown your chicken until
it is nicely browned. Remove the chicken and brown the onions,
cut roughly in 1/4 to 1/2" pieces, and the garlic (cut roughly)
over low eat until they are shiny and transfused. Add the
tomatoes and the chicken broth, bring to a boil. Put the chicken
parts on the tomatoes, cover reduce the eat. Cook for about 1/2
hour and add the peanut paste, peppers, mix together to coat the
chicken. Cook for another 1/2 hour adding water if the sauce
gets too pasty or peanut paste if too watery. When you serve the
sauce should be fairly thick (like heavy cream). |
|
|
|
|
