MOROCCAN TEA CUPS RECIPES

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MOROCCAN VEGETARIAN STEW RECIPE: HOW TO MAKE IT



Moroccan Vegetarian Stew Recipe: How to Make It image

This fragrant, spicy chickpea stew can be served over couscous or with warm pita bread. Try topping this Moroccan dish with a dollop of yogurt or sour cream to cool it down. —Sonya Labbe, West Hollywood, California

Provided by Taste of Home

Categories     Dinner

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 servings (3 quarts).

Number Of Ingredients 15

1 tablespoon olive oil
1 large onion, chopped
2 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 small butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
2 medium potatoes, peeled and cut into 1-inch cubes (about 4 cups)
4 medium carrots, sliced
3 plum tomatoes, chopped
3 cups water
2 small zucchini, cut into 1-inch cubes
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

Steps:

  • In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender. Add seasonings; cook and stir 1 minute., Stir in squash, potatoes, carrots, tomatoes and water; bring to a boil. Reduce heat; simmer, uncovered, until squash and potatoes are almost tender, 15-20 minutes. , Add zucchini and beans; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 5-8 minutes.

Nutrition Facts : Calories 180 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 174mg sodium, CarbohydrateContent 36g carbohydrate (8g sugars, FiberContent 9g fiber), ProteinContent 5g protein. Diabetic Exchanges 2 starch

MOROCCAN MEATBALLS RECIPE | GUY FIERI | FOOD NETWORK



Moroccan Meatballs Recipe | Guy Fieri | Food Network image

Provided by Guy Fieri

Categories     side-dish

Total Time 1 hours 30 minutes

Cook Time 1 hours 10 minutes

Yield 15 to 20 servings

Number Of Ingredients 21

1 gallon tomato sauce 
1/2 cup chopped fresh cilantro
1/4 cup ground cumin 
1/4 cup harissa 
3 tablespoons smoked paprika 
1 tablespoon ground cinnamon 
1 gallon bread cubes, day-old, no crust
5 cups minced yellow onions
3/4 cup minced garlic
5 pounds ground chuck 
5 pounds ground pork 
3/4 cup finely chopped fresh cilantro
3/4 cup finely chopped fresh parsley
1/4 cup cumin seeds, ground 
1/4 cup smoked paprika 
1/4 cup black peppercorns, ground 
1/4 cup salt 
4 teaspoons ancho chile powder 
1 tablespoon ground ginger 
10 eggs, whipped before adding
Vegetable oil

Steps:

  • For the sauce: Mix together the tomato sauce, cilantro, cumin, harissa, paprika and cinnamon.
  • For the meatballs: Preheat the oven to 500 degrees F. Soak the bread in just enough water to cover for 1 minute. Pour into a colander and let sit for 10 minutes. Squeeze all the excess water out.
  • Meanwhile, gently cook the onions and garlic until translucent. Let cool, then transfer to a bowl. Add the chuck, pork, cilantro, parsley, cumin, paprika, pepper, salt, chile powder, ginger and eggs and mix thoroughly.
  • Portion and shape the mixture into 3 1/2-ounce balls. Heat oil over medium-high heat in a large saute pan and brown the meatballs on all sides.
  • Transfer to a large baking dish, cover with the meatball sauce and wrap with aluminum foil. Braise the meatballs in the oven until cooked through but not dry, 20 minutes.
  • Let cool slightly, then serve.

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