Martha Stone - Moroccan Cookbook Fit for a Sheik: Enjoy the Magic of Morocco

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Moroccan Cookbook Fit for a Sheik Enjoy the Magic of Morocco By Martha Stone Copyright 2020 Martha Stone.

License Notes

This book or parts thereof might not be reproduced in any format for personal or commercial use without the written permission of the author. Possession and distribution of this book by any means without said permission is prohibited by law. All content is for entertainment purposes and the author accepts no responsibility for any damages, commercially or personally, caused by following the content.

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Introduction

Morocco is located at the northern edge of the African continent and has been influenced by Spain, the Berbers, Jews, Muslims, and other Arab cultures. This diversity is reflected in its cuisine, which heavily relies on a variety of spices to bring layers of texture to any meals. The spices also provide color to Moroccan dishes, which makes them not only tasty, but extremely attractive to serve. Morocco was a part of the ancient Spice Road and spices are a part of most of their dishes, frequently bringing out a sweet and spicy combination of flavors. The food is always fresh. Moroccans are especially fond of tagines, which are slow-simmered stews with a luscious sauce.

Youll find plenty of them in the Moroccan Cookbook Fit for a Sheik. Lamb and chicken are the meats most often prepared, and couscous is the national dish. Moroccans arent really big on desserts. Instead, they gently sweeten their main courses with raisins, dates, and chopped dried apricots. Its the addition of fruits that give many Moroccan dishes that spicy/sweet flavor. Morocco is truly a magical place.

With the Moroccan Cookbook Fit for a Sheik, you can prepare magic in your kitchen.

Breakfast

Wild Mushroom Omelet

Wild mushrooms give this omelet a particular savoriness. Use as many types as you can find. Cooking Time: 15 minutes Servings: Ingredients .

• 2 lb. ras el hanout (see recipes for this spice mixture)
• 2 tsp. chopped parsley

Directions: 1. chopped parsley Directions: 1.

Heat 1 tbsp. olive oil in a ten-inch skillet. 2. Saut 1 of the mushroom types for 3 minutes. 3. 4. 4.

Transfer the mushrooms to a platter. 5. Repeat twice with the other 2 mushroom variety, using 1 tbsp. of olive oil for each. 6. olive oil to saut the garlic for 2 minutes. 7. 7.

Pour in the eggs and stir in the ras el hanout and parsley. 8. Cook for 4 minutes, until the omelet is firm. Do not scramble or stir.

Beghrir Pancakes

Cooking Time: 6 minutes Servings: Ingredients :

• tsp. sugar
• 1 cup milk
• cup all-purpose flour
• 1 cup semolina flour
• 2 eggs
• 2 tsp. baking powder
• tsp. salt
• cup butter
• 1 cup honey
• 1 tsp. vanilla extract

Directions: 1. vanilla extract Directions: 1.

Add the yeast and sugar to a bowl and stir in 1 cup of warm water. 2. Let sit for 5 minutes. 3. Place the mixture in a blender and add the semolina, milk flour, eggs, baking powder, and salt. 4.

Process until you have a smooth batter. 5. Pour cup of the mixture into a small, 5-inch skillet. 6. Cook for about 4 minutes, until bubbles form. 7.

Transfer all the pancakes to a platter. 8. Heat the butter, honey, and vanilla extract in a small pan and keep the heat on low while stirring for 2 minutes. 9. Drizzle the honey sauce over the pancakes.

Berber Bread

A great snack with some butter and honey.

To turn this into a savory bread, omit the sugar and cinnamon and sprinkle the bread with a few favorite herbs, such as thyme and oregano. Cooking Time: 36 minutes Servings: Ingredients :

• 3 cups flour
• 1 tsp. salt
• 1 tsp. sugar
• tsp. cinnamon
• 2 tbsp. canola oil for frying

Directions: 1. canola oil for frying Directions: 1.

Blend the flour, salt, sugar, and cinnamon in a food processor. 2. Slowly drizzle in the canola oil and hot water while continuing to blend. 3. Transfer the dough to a flat surface and slice into 4 pieces. 4.

Roll out each piece until it is extremely thin. 5. Heat a tsp. of oil in a skillet and fry each piece individually for 5 minutes, flip and fry for 4 minutes. Remove from skillet. 6.

Add more oil and fry the remaining pieces.

Moroccan Semolina Soup

This is frequently eaten at breakfast but can also be eaten at dinner. Cooking Time: 20 minutes Servings: Ingredients :

• 4 cups water
• 1 cup semolina flour
• Salt to taste
• Dash of turmeric
• 3 cups milk
• 3 tbsp. butter

Directions: 1. Boil the water in a large pan and add the semolina and salt. 2.

Keep stirring until the mixture thickens, about 10 minutes. 3. Add the remaining ingredients and simmer for another 10 minutes.

Soups

Moroccan Potato Bean Soup

A delicious spicy and creamy soup hits the spot every time. Cooking Time: 37 minutes Servings: Ingredients :

• 6 cups chicken broth
• 2 cups canned navy beans
• 2 tbsp. chili pepper
• 1 tbsp. curry powder
• 2 tbsp. curry powder
• 2 tbsp.

  Worcestershire sauce

• cup cornstarch
• 1 cup half-and-half
• cup chopped scallions

Directions: 1. Add the beans to a pot of water and cook for 15 minutes. Set aside. 2. Heat the olive oil in a skillet and saut the onions for 5 minutes. 3.

Add the potatoes, cooked onions, chicken broth, cauliflower florets, chili pepper, curry powder, and Worcestershire sauce to a soup pot. 4. Combine the cornstarch with cup of water and stir into the soup. 5. Stir well and cook for 15 minutes, until the vegetables are done. 6.

Stir in half and half and bring the liquid to a boil. 7. Simmer for 2 minutes and serve with chopped scallions.

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