Easy Moroccan Recipes

Easy Moroccan Recipes
Olives, cheeses, pickled carrots and peppers might be served as starters to a Morocco meal, or an elaborate array of salads might be presented prior to an entree. When looking to make an easy first course or appetizer, try one of these Moroccan recipes.
With miles and miles of coastline, fish is bound to be popular in Morocco. These Moroccan fish dishes are particularly easy to prepare.
Although you might be intimidated to try a new cuisine such as Moroccan food, you'll be pleasantly surprised by how easy it can be to turn out delicious, authentic dishes from fresh, whole ingredients. If you can chop an onion, peel a tomato, press some garlic, and measure spices, you'll find all of these traditional Moroccan recipes easy to prepare.

Easy Vegetable Tagine

 Recipe for Moroccan Vegetarian Tagine 
Easy Moroccan Orange Cake Recipe 
Meskouta with Orange Juice
Chicken With Cranberries 
Orange SauceOrange

Dessert Squares
Moroccan Fried Whiting 
Moroccan Fried Fish Recipe
Moroccan Cooked Tomato

Green Pepper Salad 
Taktouka
Moroccan Chicken

Turkey Kebab (Brochette) Recipe

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Chicken With Cranberries and Orange Sauce

Chicken With Cranberries and Orange Sauce

This is an easy orange chicken recipe using boneless chicken breasts. Replace the Cointreau or Grand Marnier with chicken broth or more orange juice, if you like. Serve this chicken over rice or pasta for a fabulous meal.
Ingredients:

4 boneless chicken breast halves
1/2 cup flour
1 teaspoon salt
dash pepper
1 tablespoon butter
1 tablespoon olive oil
3/4 cup orange juice
1/4 cup Cointreau or Grand Marnier
1/2 cup chopped dried cranberries
1/2 cup sliced green onion
hot cooked rice or pasta
Preparation:

Wash chicken and pat dry. Put chicken breast halves between sheets of plastic wrap, pound to even thickeness. Combine flour, salt, and pepper in a large food storange bag. Add chicken pieces and coat well with the seasoned flour. In a skillet, melt butter and oil over medium-low heat; brown chicken lightly then remove and set aside. Combine orange juice, Cointreau, and chopped dried cranberries; pour over browned chicken. Cover and cook over low heat for about 15 to 20 minutes, until chicken is tender and cooked through. Stir in green onions; heat through. Serve chicken with the sauce and hot cooked rice or pasta.
Serves 4.


This easy orange chicken is made elegant with a little Grand Marnier or Cointreau, but the liqueur can easily be replaced with more orange juice.
Chicken With Boursin Cheese Sauce
In this recipe, chicken breasts are cooked with mushrooms and an easy mixture of Boursin cheese and chicken broth. Add the peas and grape or cherry tomatoes, and it's a fabulous meal with rice or noodles.

Lemon Chicken With Mushrooms
This is a flavorful chicken dish made with mushrooms, fresh lemon juice, garlic, green onions, and a little wine. Serve this tasty chicken with pasta and a tossed green salad.

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Orange Dessert Squares

Orange Dessert Squares
Scroll down to see more orange dessert recipes, including orange cakes, pies, and more.
Cook Time: 25 minutes

Total Time: 25 minutes

Ingredients:

2/3 cup sugar
1/2 cup butter, softened
2 eggs, separated
2 cups self-rising flour
3/4 cup milk
4 teaspoons finely grated orange peel
.
Orange Sauce:
2/3 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 cup boiling water
1 teaspoon butter
4 teaspoons finely grated orange peel
1/2 cup fresh orange juice
Preparation:

In a medium bowl beat sugar, butter, and egg yolks at medium speed until light and fluffy; add flour alternate with milk at low speed, beginning and ending with flour. Beat egg whites until stiff but not dry; fold egg whites and orange rind gently into the batter; pour into greased and floured 13x9x2-inch baking pan. Bake at 375° for 20 to 25 minutes or until golden brown. Cool, cut into squares, and serve with warm orange sauce. Makes about 12 to 18 servings.
Sauce:
In small saucepan mix together sugar, cornstarch, and salt; pour the boiling water over mixture, stirring constantly. Cook over medium heat until mixture boils and thickens. Add butter, orange peel, and orange juice.


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Easy Moroccan Orange Cake Recipe - Meskouta with Orange Juice

Easy Moroccan Orange Cake Recipe - Meskouta with Orange Juice

This Moroccan Orange Cake Recipe is quick and easy to make, and delicious without frosting. One very large orange, or two medium oranges, should yield the half cup of fresh orange juice used in the recipe.

Just for fun, I've listed the traditional measures used in Morocco when making meskouta. You might want to follow that method if you're baking with kids. Please note that tea glasses usually hold 4 to 6 ounces of liquid.

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients:

----- Conventional Measures -----
4 eggs
1 1/2 cups sugar
1/2 cup vegetable oil
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fresh orange juice
zest from 1 or 2 oranges
1 teaspoon vanilla
----- Traditional Moroccan Measures -----
4 eggs
1 level soup bowl of sugar
1 tea glass of vegetable oil
1 heaping soup bowl of flour
2 sachets of baking powder
pinch of salt
1 tea glass of fresh orange juice
zest from 1 or 2 oranges
1 sachet of vanilla sugar
Preparation:

Preheat your oven to 350° F (180° C). Grease and flour a tube pan. If using fresh oranges, zest and juice them.

With an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil.

Stir in the flour, baking powder and salt, and then the orange juice. Beat until smooth, and then mix in the zest and vanilla.

Pour the batter into your prepared pan, and bake for about 40 minutes, or until the cake tests done.

Allow the cake to cool in the pan for 7 to 10 minutes, then turn out onto a rack to finish cooling.


Just a great tasty cake, Member Alcy.D
It's superb. I covered it with Royal Icing (you'll find the recipe under Homemade Napoleon) And it tasted great. It was really easy to make. I guess it's going to be one of my favorites.

Write a review
8 out of 8 people found this helpful.



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Moroccan Cooked Tomato and Green Pepper Salad -- Taktouka

Moroccan Cooked Tomato and Green Pepper Salad -- Taktouka

Taktouka is a cooked Moroccan salad made from tomatoes and roasted peppers.

Moroccan cuisine includes some delicious cooked salads which are eaten as dips. This zesty tomato and green pepper salad is known as taktouka in some parts of Morocco.

No matter how much of this salad I make, I rarely have leftovers. Try it and you'll see why.

You'll need to roast and skin your green peppers before you use them in the recipe. If you've never done this, How to Roast and Skin Peppers will show you how.

Serves four.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

6 ripe fresh tomatoes (peeled, seeded and chopped)
2 or 3 large fresh green peppers (roasted, peeled, seeded and chopped)
3 large cloves of garlic, finely chopped or pressed
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh cilantro
1 teaspoon salt (or more to taste)
1/4 teaspoon black pepper
1 tablespoon paprika
2 teaspoons cumin
pinch of cayenne or red pepper (optional)
1/3 cup olive oil
Preparation:

Mix all ingredients in a large frying pan. Cook over medium to medium-high heat, stirring occasionally, for about 20 minutes, or until the tomatoes are very soft. Adjust the heat if necessary to keep the tomatoes and peppers from burning.

Smash the softened tomatoes with a spoon, and continue cooking for another 10 minutes, or until the liquids are reduced to oil. At this point the salad should be well-blended and can be stirred away from the sides of the pan.

Serve taktouka warm or cold with crusty bread for scooping up the salad.


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Moroccan Fried Whiting - Moroccan Fried Fish Recipe

Moroccan Fried Whiting - Moroccan Fried Fish Recipe

This easy fried fish recipe uses Whiting, which I find to be a perfect fish for frying. Not only does it have great flavor, but the bones are easy to remove after cooking, making it less tedious to eat than other fish.

Smaller whiting tend to be more tasty than larger ones. Try to select fish that are 7" or less in length. The ones pictured here were only 3" to 4" long after cleaning.

Have your fishmonger remove the heads and clean the cavities. The whiting can be seasoned with Moroccan Fish Spice or simply salt and pepper before frying.

Also see the recipe for Fried Whiting Stuffed with Chermoula.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

1 kg (2 lbs. 3 oz.) fresh Whiting, heads removed and stomach cavities cleaned
Moroccan Fish Spice Blend (optional)
salt
pepper
1/2 cup flour for coating the fish
vegetable oil for frying
lemon wedges (optional)
Preparation:

Wash the fish thoroughly, checking to be sure the stomach cavities are clean, and allow to drain.

Sprinkle the fish with about 2 teaspoons of the Moroccan Fish Spice, and a little bit of salt if desired. (I don't bother salting the whiting). Or, season the fish with a light sprinkling of pepper, and salt if desired.

The fish can be prepped up to this point, covered, and refrigerated overnight or until ready to cook.

When ready to fry, lightly coat the fish with the flour, shaking off the excess, and lay in a single layer on a tray. Pour enough oil into a frying pan to fully coat the bottom, and heat for a few minutes over medium heat.

Cook the fish in batches, without crowding the pan, turning only once, until light to medium golden on both sides. For very small whiting, the frying will be only several minutes on each side. For larger whiting, you might find it takes up to 7 to 8 minutes on each side.

Transfer the fish to a plate lined with paper towels to drain, and then to a serving platter. Serve room temperature or warm, with lemon wedges on the side if desired.

Leftover fried fish can be stored in the refrigerator and reheated the next day. Lay in a single layer on a baking sheet, and place in a preheated 350° F (180° C) for about 10 minutes.

Overall, I would say that this was a very delicious fried fish with a unique taste. The flavors were subtle and soft; the moroccan spices really complimented the fish well. It left a nice after-taste lingering in your mouth. I mixed flour and cornmeal added real salt to the moroccan spice blend and finished off my fried fish with a sprinkle more of seasoning and a little freshly squeezed lemon juice which brought all the flavors together. It came out crispy with a beautiful golden color. I will make it again; it was a nice change from the ordinary.



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Moroccan Chicken or Turkey Kebab (Brochette) Recipe

Moroccan Chicken or Turkey Kebab (Brochette) Recipe

Moroccan Turkey Breast Kebabs (Brochettes)

These flavorful kebabs can be made with either chicken or turkey breast. Marinate the meat several hours for best results.

You can serve kebabs as an appetizer or part of a multi-course meal, but they also make a great sandwich filler. Try pairing them with Tomato and Roasted Pepper Salad and pita-like batbout.

Serves 4.
Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Ingredients:

1 1/2 lbs. chicken or turkey breast, cut into 3/4" cubes
2 teaspoons salt
2 teaspoons paprika
1/2 teaspoon pepper
1/2 teaspoon ginger
1/4 teaspoon crushed saffron threads (optional)
1/2 teaspoon turmeric
1 or 2 cloves garlic, pressed or finely chopped
3 tablespoons chopped fresh parsely
1 1/2 tablespoons lemon juice
1 1/2 tablespoons vegetable oil
Preparation:

Combine all ingredients except the chicken. Add the chicken, and mix well to fully coat the meat. Cover with plastic, and leave the chicken to marinate for several hours or overnight in the refrigerator.

Transfer the chicken to skewers and grill or broil about 4 or 5 minutes on each side, or until the meat is done. Serve immediately.



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