Weaver - A Moroccan Meal: 25 Authentic and Mouthwatering Moroccan Dishes
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A Moroccan Meal: 25 Authentic and Mouthwatering Moroccan Dishes 
All rights Reserved. No part of this publication or the information in it may be quoted from or reproduced in any form by means such as printing, scanning, photocopying or otherwise without prior written permission of the copyright holder. Disclaimer and Terms of Use: Effort has been made to ensure that the information in this book is accurate and complete, however, the author and the publisher do not warrant the accuracy of the information, text and graphics contained within the book due to the rapidly changing nature of science, research, known and unknown facts and Internet. The Author and the publisher do not hold any responsibility for errors, omissions or contrary interpretation of the subject matter herein. This book is presented solely for motivational and informational purposes only. Table of Contents
Directions
- Add the lamb, butter, vegetables and seasonings to a large stock pot and simmer on low heat, stir for 5 minutes straight to ensure that nothing sticks to the bottom or burns.
- Save the juice for later, but pour the can of tomatoes into the pot and stir, simmer for 15 minutes.
- Add tomato juice, water and lentils to the stock pot and bring everything to a steady boil, then reduce to a simmer for 2 hours.
- During the last ten minutes, bring the heat up to high (or medium high) and add the chickpeas, and pasta.
Let it cook for 10 minutes.
- Finally, stir in the lemon and eggs, cook for one minute, remove from heat and serve.
Directions
- Use a medium to large stock pot, add the water and kidney beans and bring it to a boil over high heat. Once it reaches a boil, reduce to a steady simmer and simmer for about 12 to 15 minutes.
- Over medium heat in a skillet, saut the onions and garlic in olive oil until they are a golden brown and then remove from the heat.
- Add the main ingredients to the stock pot with the beans. Add in the potatoes, onions, granules, all of the seasonings and soy sauce and cook until the potatoes are nice and tender.
- Once potatoes are tender, add in the half & half and bring to a boil one more time. Be sure to stir it the entire time, add in the potato flakes.
- Add seasonings to taste.
- Garnish with chives and green onions.
Directions
- Saut the garlic, onion and ginger with the olive oil and set aside once it is done.
- Add everything else to a large stock pot, then stir in the sauted ingredients and bring to a boil.
- Let the soup simmer for about 1 hrs.
- Once hot, scoop of the soup into a blender or food processor and puree.
- Return the pureed soup back to the other half of the soup in the stock pot and bring to a simmer, stirring consistently.
- Serve hot.
Directions
- Toss all of the dried seasonings in a bowl. If the bowl has a lid, even better, toss to blend the seasonings.
- Melt the butter in a large stock pot and add in the onion and cook for about 5 minutes until the onion is soft. Stir in the kale, watch for it to wilt and that indicates that it is done.
It should take about 2 minutes.
- Add in the vegetable broth and remaining ingredients (minus the starch and water). Bring everything to a boil, then turn it back down to a simmer.
- Let the soup simmer for about 30 minutes, season with salt and pepper to taste.
- In a small bowl, add the cornstarch and water, stir. Once it is well blended, stir the water-cornstarch into the soup to thicken. This will take about 5 minutes.
Directions
- Start by heating the EVOO over medium heat and stir in the garlic, tomatoes, and both peppers.
- Sprinkle in the seasonings and cook for about 20 minutes. You want the peppers to be soft.
- Lower the heat and cook, covered, until the liquid has dissolved and the mix has thickened. This could take about 2 to 2 hours.
- Stir in the lemon juice and set in fridge overnight, covered.
- Serve cold.
Directions
- Preheat the broiler and line a baking sheet with the peppers, broil for 5 minutes.
Watch for scorching around the edges.
- In a skillet, heat the olive oil and add the peppers and tomatoes, stir in the sugar and remaining seasonings. Cook until you can see that the tomatoes are translucent.
- Serve with the olives to garnish.
Directions
- Add everything in to a stock pot (minus the vinegar and cumin) and bring to a boil. Make sure the carrots are tender, watch for the water to evaporate. It should be about 20 to 25 minutes.
- Stir in the vinegar and cumin.
- Remove the stock pot from the heat and let cool.
- Garnish with cilantro.
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