Moroccan Cuisine
Go Moroccan: Refreshing and Delicious Recipes
If you never visited Morocco before, it might surprise you that it’s one of the most varied cultures in the world. As a crossroads of trade, the country has long been a center point for savory cuisine. Just like Morocco’s rich culture, their table is a fusion of European, Mediterranean, Sephardic and Berbers dishes.
Kitty Morse, an award-winning chef and best-selling cookbook author, is ready to tantalize the ALO readers with some of her mouth-watering, easy-to-make summer recipes. Discover out how to make Shakshuka, a tomato dish from Kitty’s book, “Cooking at the Kasbah: Recipes from my Moroccan Kitchen.” Move on to grilled Kefta for BBQ Sundays and finish up with a watermelon refresher to complete the table.
Shakshuka
Shakshuka, Cooking at the Kasbah: Recipes from my Moroccan Kitchen by Kitty Morse (Chronicle Books).
- 2 red bell peppers, roasted and peeled and seeded
- 2 yellow bell peppers, peeled and seeded
- 2 tablespoons olive oil
- 4 medium tomatoes, peeled and coarsely diced
- 2 garlic cloves, minced
- ½ teaspoon sugar
- 1 tablespoon tomato paste
- ¾ teaspoon salt
- 1 teaspoon sweet Hungarian paprika
- Cut peppers into ½-inch strips. Set aside in a colander to drain.
- 2 red bell peppers, roasted and peeled and seeded
- 2 yellow bell peppers, peeled and seeded
- 2 tablespoons olive oil
- 4 medium tomatoes, peeled and coarsely diced
- 2 garlic cloves, minced
- ½ teaspoon sugar
- 1 tablespoon tomato paste
- ¾ teaspoon salt
- 1 teaspoon sweet Hungarian paprika
- Cut peppers into ½-inch strips. Set aside in a colander to drain.
Serve at room temprature.
Kefta
from Mint Tea and Minarets: A banquet of Moroccan memories by Kitty Morse (La Caravane Publishing).
Whether grilled or barbequed, Kefta is the most loved meat dish of the Mediterranean region. Enjoy it with the Harissa (North African hot sauce), with a side of tzatziki yogurt dip like the Greeks, or with hummus like the Lebanese!
- ½ pound beef sirloin
- ½ pound lamb
- ½ onion, grated
- 15 sprigs cilantro, minced
- 10 sprigs fresh parsley, mince
- 1 tablespoon ground cumin
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- 2 garlic cloves, minced
- Extra cumin, for dipping Harissa
- ½ pound beef sirloin
- ½ pound lamb
- ½ onion, grated
- 15 sprigs cilantro, minced
- 10 sprigs fresh parsley, mince
- 1 tablespoon ground cumin
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- 2 garlic cloves, minced
- Extra cumin, for dipping Harissa
Moroccan Watermelon and Strawberry Drink
from Cooking at the Kasbah: Recipes from my Moroccan Kitchen by Kitty Morse (Chronicle Books).
Last year we learned how to make the Persian Sekanjebeen drink (A sweet sharp mint and vinegar syrup.) This summer we’re all in for the Moroccan Watermelon refresher.
- 1 cup watermelon cubes
- 3 sliced strawberries
- ¼ cup water
- 1 teaspoon lemon juice
- Sugar to taste
- A sprinkle of orange blossom water
- Ice cubes
- Mint leaf for garnish
- 1 cup watermelon cubes
- 3 sliced strawberries
- ¼ cup water
- 1 teaspoon lemon juice
- Sugar to taste
- A sprinkle of orange blossom water
- Ice cubes
- Mint leaf for garnish
Orange blossom water is available in Middle Eastern markets, and sometimes, liquor stores.