Explore by Tags

Entries tagged with 'moroccan'

Grilled Moroccan-Spiced Rack of Lamb

Serious Eats Joshua Bousel 2 comments

Inspired by the deep, rich, and balanced flavors of Moroccan dishes, this delicious grilled rack of lamb is rubbed with a complex spice mixture that includes paprika, cumin, and cayenne pepper, then crusted in a bright and fresh pesto-like blend of fresh cilantro, parsley, olive oil, garlic, and lemon juice. They're flavors that can both stand up to and enhance the strong flavor of lamb. More

Moroccan-Spiced Roast Chicken With Creamy Cilantro Sauce From 'Kitchen Confidence'

Serious Eats Kate Williams 6 comments

As Kelsey Nixon writes in her new cookbook, Kitchen Confidence, roast chicken was one of the first meals she learned how to make. More

Slow Cooker Harissa Beef Stew With Lemon Yogurt

Serious Eats Jennifer Olvera 2 comments

Hearty and lively at once, harissa-flavored beef stew helps ease the transition from winter to spring. More

Moroccan Almond Phyllo Pastries (A Take On M'hanncha)

Serious Eats Carrie Vasios Mullins 8 comments

These sweet coils are inspired by the traditional Moroccan pastry M'hanncha, or snake cake, in which phyllo pastry is stuffed with a spiced nut mixture. Here, almonds take center stage. More

Skillet Lamb Chops with Harissa, Spinach and Chickpeas

Serious Eats Yasmin Fahr 1 comment

Seared lamb chops served over a quick stew of chickpeas and spinach, flavored with harissa and Moroccan spices. A one-skillet meal in just 20 minutes. More

Eggplant and Tomato Sauce with Israeli Couscous

Serious Eats Yasmin Fahr 3 comments

Turmeric and some other spices used in this recipe are notably Moroccan, and, while in Morocco it's typical to serve the couscous alongside the stew or sauce, I chose to stir it all together to keep in line with this quick and easy dinners column—and it turned out great. The couscous had a chance to absorb the extra sauce and flavor. More

Moroccan-Style Spicy Carrot Dip

Serious Eats J. Kenji López-Alt 4 comments

[Photographs: J. Kenji Lopez-Alt] Note: Harissa is a Tunisian spice pasted made from piri-piri peppers. It can be found in cans or bottles in most major supermarkets or specialty grocers. About the author: J. Kenji Lopez-Alt is the Chief Creative... More

Moroccan Lamb Meatball Tagine

Serious Eats Kerry Saretsky 7 comments

Tender lamb meatballs are stewed with shallots, cilantro, mint, carrots, golden raisins, and ras-el-hanout, full of spicy, hot, smoky, sweet Moroccan flavor. Comforting, but unfamiliar and delicious. More

Blood Orange and Cured Black Olive Salad

Serious Eats Carrie Vasios Mullins Post a comment

This simple salad has a surprisingly complex range of sweet, salty, and spicy flavors. More

Harira (Moroccan Bean Soup)

Serious Eats Nick Kindelsperger 7 comments

According to Troth Wells's The World of Street Food, harira is Morocco's national soup. The dish usually consists of either chickpeas or lentils, along with tomatoes, saffron, and other spices. Of course, as is the case with most national dishes, there are hundreds of variations, including some that contain meat, fresh dates, and nuts. More

French in a Flash: Moroccan Spiced Seared Rare Tuna

Serious Eats Kerry Saretsky 4 comments

This simple but special rare seared tuna is coated in ras-el-hanout and marinates for hours so the spices can really penetrate the outer flesh of the fish. Then it gets a quick sear, is sliced up and served with spicy harissa instead of wasabi, and lemon wedges instead of soy sauce. It's like my French Moroccan interpretation of tuna tataki. More

Sunday Supper: Lamb Chops Rubbed with Ras El Hanout

Serious Eats Sydney Oland 4 comments

Ras el hanout is a Moroccan spice blend that varies widely between the business, and families who produce it. This version contains many of the traditional ingredients, and one or two on the non-traditional. Ras el hanout is perfect with grilled lamb, but would also be delicious in a tajine or braise. More

Braised Chicken with Apricots, Green Olives, and Herbed Couscous

Serious Eats Caroline Russock 7 comments

When taking the stew out of the oven, you'll find that the apricots and onion have melted away almost entirely, leaving the sauce with a slightly sweet, warm richness. The briny olives, carrots, and celery, along with the chunky chicken thighs are just waiting to be scooped over an orange juice steamed couscous flecked with scallions, mint, and cilantro. More

Eat For Eight Bucks: Moroccan Red Lentil Soup

Serious Eats Phoebe Lapine and Cara Eisenpress 8 comments

When the world outside my apartment screams stew but my body says salad, I'm torn. For these cold winter days, the answer is soup. This Moroccan lentil soup is both healthy and warm, light yet satisfying, jam packed with hearty ingredients and easy on the budget. More

Dinner Tonight: Moroccan Spinach and Chickpeas

Serious Eats Nick Kindelsperger 19 comments

I had assumed that the mixture of spinach and chickpeas was solely an Indian combination. The creaminess of the spinach is a perfect match for the hearty chickpeas, and with the addition of a few spices, it could turn into a satisfying full meal. Well, it turns that if you change some of those spices and add an interesting new thickener, you can end up in Morocco with a completely new dish. It's kind of astonishing. More

Serious Heat: Homemade Harissa

Serious Eats Andrea Lynn 9 comments

A few weeks ago, I posted a recipe for homemade Sriracha. Well, for all those commenters who complained that Sriracha had become too mainstream, I have another homemade spicy condiment option: harissa. It was during a trip to Morocco last year where I was first exposed to harissa, a thick, hot paste of red chiles that's a staple in neighboring Algeria and Tunisia, and just recently making inroads in Morocco. Moroccans stir harissa into a broth to drizzle over couscous or dollop it into soups and stews. More

Dinner Tonight: Moroccan Ragout with Poached Eggs

Serious Eats Blake Royer 18 comments

Those who are down with tomatoes and eggs might love this Moroccan-inspired twist on the classic Eggs in Purgatory. Not happy with a boring tomato sauce, the recipe amps up the flavor with merguez sausage, fire-roasted tomatoes, and a hit of complex spices. More

Dinner Tonight: Moroccan Chicken with Kumquats and Prunes

Serious Eats Nick Kindelsperger 5 comments

[Photograph: Nick Kindelsperger] Before last night, I don't think I'd ever consciously eaten a raw kumquat. And now I know why. The tiny fruit is aggressively sour, like a lemon, with a slightly bitter aftertaste from the rind. Much like... More

The Secret Ingredient (Harissa): Harissa-Fried Scallops

Serious Eats Kerry Saretsky 4 comments

"Ranging from paste in-a-tube to sauce in-a-jar, from fiesty to fiery, harissa varies by origin and destination." [Photographs: Kerry Saretsky] Previously Harissa-Honey Glazed Roasted Salmon » All Secret Ingredient coverage » North African food is known for its fragrant floral... More

Harissa-Honey Glazed Roasted Salmon

Serious Eats Kerry Saretsky 9 comments

I am personally delighted to introduce this month's Secret Ingredient because I grew up on it. Harissa is Moroccan ketchup, a North African chili paste, made from spicy red chilies and garlic. Most commonly sold in tubes, like the popular... More

More Posts