Flatbread, Moroccan Style
Place flour, salt, warm water and 2T of the oil in a large bowl. Mix with hands until smooth. If it’s too dry, add a bit of warm water. If it’s too sticky, add a…
Falafel
1-3/4 C dried chickpeas 2 cloves garlic 1 small onion, quartered 1 t ground coriander 1 T ground cumin Dash cayenne 1 C chopped fresh parsley 1 t salt 1/2 t pepper 1/2 t baking…
Couscous with olives and garbanzo beans
14 oz chicken broth (if you use canned, use low-salt) 10 oz couscous 15-oz can garbanzo beans, drained 1 C chopped red onion 1/2 C chopped pitted Kalamata olives 1/2 C chopped parsley 5 T…
Moroccan Chicken and Lentils
1 pound dried lentils, cooked and drained 1 C plus 2 T olive oil 1/2 C red wine vinegar 3 T cumin (divided) 2 t salt (divided) 2 T plus 2 t chili powder 2…
Snowshoe flatbread
This flatbread is similar to nan, common in Turkey, Iran, and Afghanistan. You can also make it with a higher proportion of whole wheat flour. 2-1/2 C warm water 1 t yeast 1 C whole…
Best Baba Ghanouj
The ingredient list for this one is simple! It’s the slightly unusual method of preparation that makes it awesome. If you want a more Americanized Baba Ghanouj, where the eggplant contributes more texture than flavor,…
Lablabi or Leb Lebi (Tunisian Chickpea Stew)
This is served for breakfast in Tunisia, and it’s equally good for lunch or dinner. I even found a fun video showing how it’s made. 1-1/2 C dried chickpeas, soaked in water overnight 6 C…
Moroccan Anise Bread
Place ingredients in a bread machine, in the order indicated by your manual, and press start. 1-1/3 C water or milk 1/4 C butter 2/3 t salt 1/4 C sugar 1 t anise seed 3…
Moroccan chicken and eggplant stew
Don’t be put off by the long list of spices — this recipe is actually pretty easy, and ends up with maximum flavor for a short cooking time. It’s beautiful, too, just the thing to…
Cucumber dish
This reminds me of an Indian “raita,” used to cool your mouth alongside super-hot curries. Or a Greek “tzatziki.” Karen, of s/v Panta Rhei, brought it to the PSCC “Horror d’Hoover” contest. From “Recipes for…