Moroccan Carrot Salad

Salads are very popular at the start of every meal in Morocco. Carrot salads are especially served most often. The recipe calls for more sugar than I like,but I will give it to you as I like it and you can adjust the sweetness to your taste.

Serves 4

2 cups water

1 lb carrots,peeled and thinly sliced

2 cloves garlic

2 tablespoons olive oil

3 tablespoons red wine vinegar

1/2 tablespoon sugar,please adjust to taste

1 teaspoon ground cinnamon

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1/4 cup fresh parsley,finely chopped. For garnishing

Bring water to boil,lower heat and add garlic and carrots. Cook about 5 minutes till carrots are barely tender. Drain,discard garlic.

Place all the ingredients ,including the cooked carrots into a bowl. Gently toss to mix all ingredients well. Chill.

Prior to serving garnish with parsley and serve.

Couscous with preserved lemon and mint

I love to serve Moroccan food,(a subject for another day) but I am sadly dissapointed by the variety for vegetarians and vegans. Couscous is one of my pantry staples and the additions are only as limited as your immagination. Go explore.

serves 8

1 stick butter or 1/2 cup of extra virgin olive oil

6 cups red onion,chopped

3/4 teaspoon ground ginger

1/2 teaspoon ground turmeric

21/4 cups vegetable broth

1 cup pitted black olives

1/2 cup chopped mint

1/4 cup chopped parsley

1 teaspoon chopped preserved lemon peel,(peel only)

1/4 cup water

2 cups uncooked couscous.

1 geen chili,chopped finely

Melt butter or olive oil in a large pot over medium heat. Add onions,stir. Lower heat and cover pot,allow to cook until tender,do not allow to color.

Mix in ginger and turmeric powders,stir for 1 minute. add 1 chopped green chili,stir.

Add broth,olives,mint,parsley ,lemon peel and water.Bring to simmer. Mix in couscous. Cover pot,off heat and allow to stand,undisturbed for about 12 to 15 minutes.

Uncover,fluff with fork. Check seasoning,or add salt and black pepper.

Serve

Lemon and coriander roast leg of lamb

I love the aromas of Lebanese cooking. These heady scents are all thanks to fresh herbs and citrus, primarily lemon. The addition of preserved lemon is a twist of mine. Feel free to omit it if you have no way of locating it. Serve this lamb thinly sliced in a warm pita with lettuce , thinly sliced red onions and some Hummus or thickened yoghurt.

1 leg of lamb about 4 lbs

2 cloves of garlic, sliced

1/2 of a preserved lemon, rind only or the rind of half a fresh lemon

1/2 cup chopped fresh coriander, do not substitute

1/4 cup chopped fresh parsley

2 tablespoons fresh chopped mint

1 teaspoon freshly ground black pepper

2 tablespoons olive oil

1 cup water

Preheat oven to 400 degrees.

Trim lamb of excess fat and sinew. Make slits in the lamb and place a slice of garlic and preserved lemon in the slits.

Combine all the herbs , pepper and oil. Massage this herb mixture over the lamb well.

Place lamb on a roasting rack placed into a roasting pan. Pour water into base of roasting pan.

Roast for about 1 hour 20 minutes. Adding more water to roasting pan as needed. This will ensure a moist tender roast.

Remove from over. Tent with foil for about 15 minutes and serve.

Lebanese Honey Mint Roast Chicken

The Aroma from this chicken roasting will knock your socks off. My secret ingredient is preserved lemon , this is available in middle eastern stores. In a pinch try Indian lime pickle from Indian grocery stores or simply lemon peel.

1  3  1/2   lb chicken

2 garlic cloves, grated

2 tablespoons finely chopped mint

4 tablespoons butter

juice of 1 lemon

1/2 preserved lemon, peel only, finely chopped

1/4 cup honey

11/2 cups water

Preheat oven to 400 degrees

Trim off excess fat , wash and dry throughly.

Combine garlic, mint and preserved lemon peel. Spread under chicken skin, careful not to tear the skin.

Heat butter, lemon juice and honey in a medium pan stirring well to combine.

Brush chicken throughly with the honey mixture.Tie wings and drumsticks securely in place . Place chicken on a roating rack over a roasting pan. Fill bottom of roasting pan with water.

Roast for about 1 hour or till juices run clear, basting with balance of honey mixture.

Serve

Baba Ghanouj

Middle Eastern Grilled Eggplant dip has a great smoky flavor. It is amazingly easy to prepare and dare I say it good for you and tastes great too!!! I simply cannot find a reason not to make it, try  it you may think so too!!

2 lbs eggplant

1/4 cup freshly squeezed lemon juice

1 tablespoon Tahini paste

3 garlic cloves

Salt to taste

1 teaspoon ground cumin

1/2 cup thick plain yoghurt1 tablespoon olive oil

1/4 cup fresh flat leaf parsley

Cayanne pepper, to taste

Grill eggplant on an out door grill or roast in oven at 450 degrees till skin is cracked and slightly charred.

Remove from heat and place in a paper bag till cool enough to handle. This will help to loosen the skin.

Peel and coarsley mash, it should still retain texture.

Add in Tahini, lemon juice, grated garlic, ground cumin and salt. Beat the mixture till it lightens in texture and turns a lighter color.

Stir in the olive oil and yoghurt. Add a little water to thin if needed.

Spoon into a serving bowl and sprinkle with cayanne pepper and parsley. Serve at room temperature.

Makes 2 cups