Julia Chiles - Tastes of Here and There: 50 Old and New Moroccan Recipes
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Tastes of Here and There 50 Old and New Moroccan Recipes BY - Julia Chiles 
Copyright 2019 - Julia Chiles OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO
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Ready to take your recipes to another level? Want to learn new flavor dynamics? This cookbook is full of flavorful dishes thatll help you learn some of the best sweet to savory ratios. 
South Africas national dish meets one of Americas favs! Makes 2 servings. Ingredients: 1/2 lbs. ground beef 1 tablespoon butter or ghee 1 cup onions, julienned 1 tbsp garlic, minced or grated (try using roasted garlic) 1 tbsp ginger, minced or grated 2 tsp curry powder tbsp. cloves 3 tablespoons chutney (we used Mrs. Balls) Salt and pepper Instructions: Using hands combine ground beef, curry, cloves. Form into 2, 3x3 or 4x4-inch patties. Sprinkle both sides of patties with salt and pepper. Bing to room temperature. In skillet bought to medium high heat, melt butter/ghee. Add and saut for 2-3 minutes the onions, garlic, and ginger. Add in steaks, cover, and cook 8-10 minutes per side.
Transfer to paper towel lined plate and let sit 5-10 minutes. Top with chutney and serve with spicy rice or sadza!
Whole milk makes all the difference in this dish! Makes 2 servings. Ingredients: 6 slices white bread 1-1 1/2 cups of whole, 2% milk 2 eggs 1 teaspoon Ras El Hanout 1 tablespoon heavy cream, 1-2 tablespoon organic honey (optional) Instructions: Preheat oven to 350 and line a baking sheet with aluminum foil. Soak all bread slices in 2-3 cups of milk 10-20 minutes. In bowl combine eggs, Ras El Hanout, and heavy cream. Dip bread into egg mixture, let excess drip off, flip, repeat for all slices and sides. Bake 30 minutes.
Also, great with pork medallions. Makes 4 servings. Ingredients: 1/2 tablespoon olive oil 1/2 tablespoons butter or ghee -piece turmeric, minced 1 cup onions, diced 1/2 teaspoon garlic, minced piece ginger, minced 1/3 cup chicken low-sodium stock 4 chicken breasts 1 teaspoon garam masala teaspoon tomato paste 1 cup diced tomatoes 1 cup rice 2 cups water or chicken stock 2-3 hardboiled eggs Instructions: Bring chicken to room temp. Warm skillet over medium high heat. Melt butter into oil. Add turmeric, onion, garlic, and ginger, and garam marsala. Saut 3-4 minutes. To loosen any pieces stuck on bottom whisk in stock. (wine also works for this) Add in chicken. Add in tomato paste and tomatoes. Whisk in rice kernels and water.
Bring to a boil, reduce heat, cover, simmer 50-55 minutes. Top with slices of eggs before serving.
A taste of Morocco on gameday! Makes 10 drumettes. Ingredients: 10 drumettes, washed and patted dry 1/3 teaspoon ginger paste teaspoon minced garlic 1 teaspoon honey- acts as sweetener 1 teaspoon of juice from jar Moroccan red peppers - 1 tbsp olive oil 2/3 teaspoon chicken bouillon teaspoon smoked paprika teaspoon cumin Instructions: Preheat oven to 400 and line baking sheet with aluminum foil. In a small bowl whisk together ginger, garlic, honey, red pepper juice, olive oil, chicken bouillon, smoked paprika, cumin. Cover and let flavors mix in refrigerator. Bake drumettes 20 minutes, flip and cook 20 more. Remove drumettes and turn oven to broil. Brush drumettes with refrigerated sauce and broil 4-5 minutes.
If you dont have a trivet, a steam basket will work! Makes 5 drumettes. Ingredients: 5 drumettes, washed and patted dry 1/4 teaspoon ginger paste 1/3 teaspoon minced garlic 1 teaspoon honey- acts as sweetener teaspoon of juice from jar Moroccan red peppers - 1 tbsp olive oil 2/3 teaspoon chicken bouillon teaspoon smoked paprika teaspoon cumin Instructions: Preheat oven to 450 and line a 9x9 or 9x11 dish with aluminum foil. In a small bowl whisk together ginger, garlic, honey, red pepper juice, olive oil, chicken bouillon, smoked paprika, cumin. Cover and let flavors meld together in the refrigerator. Put prepared drumettes in pot, lock lid, set to high, and cook 5-6 minutes. Remove drumettes to lined casserole dish. Brush with sauce. Bake 15-20 minutes.
For added flavor stir in some diced pineapple! Makes 3-4 servings. Ingredients: 2-3 cups pork cubes 1 cup onion, julienned 1 tablespoon minced garlic piece ginger, grated or minced 1 tablespoon butter or ghee 1 tablespoon olive oil tbsp honey, optional (acts as a sweetener) 1-2 cups all-purpose flour 1 tablespoon smoked paprika 1 teaspoon black pepper tablespoon garam masala tablespoon lemon peel 1 can diced tomatoes and green chilies 4 cups chicken stock 1 cup rice 2 hardboiled eggs Instructions: In a bowl mix together flour, smoked paprika, garam masala Roll cubes in mix coating all sides and knocking of excess flour and set aside. In skillet warmed over medium high heat melt butter into oil then whisk in honey, ginger, garlic, and lemon peel. Add in coated pork cubes and cook 3-5 minutes or until brown on all sides. Pour diced tomatoes and green chiles into skillet. Pour in chicken stock and rice and stir well. Bring to a boil, cover, reduce heat and simmer 30-40 minutes (be sure pork is completely done.
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