Best Moroccan Recipes

Click on the link to view the recipe: http://www.tajoon.com/2012/03/moroccan-green-peas-soup.html

Click the link to view the recipe: http://www.tajoon.com/2012/05/roasted-moroccan-chicken.html

Squares of this tart match well with martinis, and they also make a nice lunch or light dinner, with a salad alongside. Harissa is a North African chile paste, made with garlic, cumin, coriander, and caraway. Brands vary in heat, so you may want to add more or less, depending on which you purchase and your taste. You can substitute Aleppo pepper, or, in a pinch, cayenne (also hot, but less interesting than harissa and Aleppo). Adapted from “A Bird in the Oven and Then Some” by Mindy Fox. Click here to see For Easy Entertaining, Roast a Chicken. Click here to see 101 Ways to Cook Chicken

This is one of my favorites because you simply marinate the meat overnight in the casserole, then put it into the oven and bake it for many hours at a low temperature. This gives you time to cook the couscous (which only takes five minutes) and prepare the mint sauce. We have mint-gone-wild all around our house, and this is a wonderful way to use it. The marinade contains harissa, a fiery hot sauce often used to flavor couscous, soups, stews, and other dishes. If you can’t find harissa, you can substitute Thai red or green curry paste, which isn’t exactly the same flavor, but adds heat and some layers of flavor. Adapted from "The Best Casserole Book Ever" by Beatrice Ojakangas. Click here to see Best Spring Lamb Recipes.

In this recipe, I used classic Persian ingredients with a Moroccan technique. http://www.tajoon.com/2011/10/meat-balls.html