Tuesday, November 27, 2012

Moroccan black-eyed peas

A hearty bowl of black-eyed peas cooked with garlic, onion, tomatoes adding lemon juice and  Cumin makes it Taste even better  .


1    Cup Black eyed Peas (put in Hot water for 30 min )
1    Tomato Pealed and diced 
1/2 Onion Diced 
2    Garlic Cloves 
2    TBS Fresh Chopped parsley and cilantro
1     Teaspoon Cumin 
1     Teaspoon Paprika 
1/2  Teaspoon Ground Ginger 
1/4  Teaspoon Turmeric 
1/4  Teaspoon Black pepper 
2     Teaspoon Salt to taste 
4      Cups water or vegetable stock
1      Teaspoon Tomato Paste 
Lemon Juice or Slices if desired 
Olive OIL


1- in deep pan pour 1 to 2 TBS Olive Oil , the diced Onion , minced Garlic Cloves , Diced Tomato , stir over medium Heat for 5 min , then add the Black eyed Peas and the spice and stir in 1 Teaspoon tomato Paste and water.

2- Cover and Let cook until most of the sauce evaporate and the black eyed Peas are cooked . 

3- Turn off the Heat and add the 2 TBS of Fresh Chopped parsley and cilantro and 1 Teaspoon of Cumin with a drizzle of Olive Oil , Stir and Serve with Lemon Slices or Drizzle with Little bit of Lemon Juice to Eat .


Monday, November 26, 2012

Alaskan Flounder fillet

Seasoned with Moroccan fish Spice , Fried Alaskan Flounder Fillets with lemon and caper Sauce is Simply Delicious!


Flounder Fillets 
1 or 2 Eggs 
4  TBS Olive Oil 
1  Teaspoon capers 
1   Cup all Purpose Flour 
3   Teaspoon unsalted butter 
1/2 Lemon Juice 
dried or Fresh parsley 
Salt and Pepper to Taste 
Moroccan fish Spice Blend :

2       Teaspoons cumin
1 1/2 Teaspoons turmeric
1 1/2 Teaspoons hot paprika
1       Teaspoon sweet paprika
1/2    Teaspoon pepper

Blend the spices together, and store in an airtight container for up to several months.
Use the spice mixture to season fish before frying


1- Season your Fish fillets with 1 Teaspoon of Moroccan fish spice Blend and Slat to Taste .

2- Beat the Eggs in a bowl , and start Coating the fish with the Flour on both Sides gently shake off Excess  Flour , next dip the fish in the Egg mixture and then into flour again . ( be Sure to Cover both Sides equally)

3- Heat oil in the skillet over medium Heat , and Saute fish on both sides until it become Golden (about 2 or 3 min per side) and then remove your fish From the Pan.

4- add the lemon Juice to the pan and Mix with the oil to incorporate the flavors , then Add the butter and the capers , Mix until the butter melts and the Sauce becomes smooth and Glossy , add the parsley and stir gently .

5- To serve Place Fish on the Plate and pour the Lemon and caper Sauce over your fillets .


Saturday, November 17, 2012

Quinoa ( Moroccan way)

Quinoa is very Healthy Grain, tossed with onion, garlic, and Dried parsley  This side Dish may be served hot or at room temperature. It can be cooked in chicken broth for adding richness..


1    Cup Quinoa
2    Cup water 
1/4 Green Pepper cut into cubes 
1/2 medium Tomato Cut into Cubes
1/4 Onion Cut into Cubes 
1    TBS Dried Parsley
1    Teaspoon Salt 
1    Teaspoon Paprika
1/2 Teaspoon Turmeric
Pinch of Black Pepper
1      Clove Garlic Minced
1     Teaspoon Tomato Paste 
Olive Oil


1- in Pan over Medium Heat poor 1 Teaspoon of Olive Oil , Onion , Green Pepper , Tomato Cubes, Minced Garlic cook for 10 min then add Tomato Paste melted in some water.

2- Add the spices and and the Quinoa and Mix then the 2 Cups of Water , Cover and let Cook Until all the water evaporates.

3- Turn off the Heat , and Add the Dried Parsley , Mix all Good and Serve Hot .
Enjoy !

P.S: The key with using Quinoa is to rinse it first ( If it's not Already Rinsed ). That washes away the hint of bitterness that can come with this grain, leaving a pleasant, adaptable food. 

Wednesday, November 14, 2012

Herbs Chicken Sandwich

Grilled chicken breasts marinated in spices and herbs , This Lebanese recipes Bring the chicken Sandwich to an other Level , Plus it's very easy to make !


1    TBS Mayonnaise
1    Teaspoon Cumin 
1    Teaspoon Paprika
1    Teaspoon Salt 
1    TBS Oregano
3    TBS Olive Oil
Chicken Breasts
Lettuce Leaves 
Mustard or any sauce of Your Choice "For example : mayonnaise, mustard and rosemary"
Olives to decorate if desired 
Bread of your Choice ( i used Ciabatta Sandwiches Bread)


1- In a Bowl Mix the mayonnaise , Cumin, Paprika , Salt , Oregano , an Olive oil , Then add the Chicken Breasts , and let aside for 30 min .

2- Grill your Chicken in outside or indoors Grill , Put a layer of the sauce of your Choice in your Bread then the Lettuce leaves  and the chicken Breast .

3- Serve with some Salad and Fried potatoes .

Enjoy !

Tuesday, November 6, 2012

Moroccan Chicken

There are many ways to Roast a chicken in the Moroccan cuisine this is one of them , The roasting method calls for marinating whole chickens with a Moroccan spice rub, and then slow-roasting the chickens the next day.Once you put the Chicken in the Oven your Job is done.


1        Whole Chicken washed and Drained 
1        Teaspoon Salt 
1        Teaspoon Ginger
1/2     Teaspoon black Pepper
1/4     Teaspoon saffron threads, crumbled
3        Garlic minced 
1/2     Teaspoon Turmeric 
1/4     Teaspoon Ground Cloves 
1/4      Cup Olive Oil
1/2      Cup Chopped cilantro and parsley 
1/4      Preserved Lemon 
1/3      Chopped Olives
1 to 2 medium yellow or white Onions 

To Clean the Chicken :

Salt for scrubbing
1/2 Cup Vinegar 


1-  to Clean your Chicken : get some Salt and start Scrubbing it all over from inside an outside then put it in big bowl adding the 1/2 cup vinegar and cover it with water for 30 min , after that remove it , wash it with the regular water and let it drain .

2- for the marinade: in a pan put the 1 Teaspoon Salt , Ginger , black Pepper , 2 minced Garlic , 1/2 Teaspoon Turmeric , Ground Cloves , the Pure saffron , 1/4 Cup Olive Oil, and the 1/2 Cup  Cup Chopped cilantro and parsley , heat all the ingredients over low heat for 1 to 2 min then turn off the Heat and add the preserved Lemon peel and the Chopped Olives.

3- Scrub the Drained Chicken with the marinade from inside and outside , tie the Chicken and let it spend the night in the Fridge covered with Plastic food wrap.

4- the next day Prepare the Sauce: in big pan , over medium heat , add 1 TBS olive Oil , 1 or the 2 medium Onions Chopped , 1 Minced Garlic , 1 TBS parsley and cilantro , 1/2 Teaspoon ginger , 3/4 Teaspoon Black pepper , 1/4 Teaspoon turmeric , and pinch of Ground cloves , add one Cup of water after the onions are cooked little bit and Bring to Boil , low little bit more the Heat and put the Chicken on the Sauce and cover , remember to Flip it on all sides from time to time during 30 min .

5- Preheat  the Oven At 420 degrees F Put the Chicken in pan , and let roast in the oven until completely Brown. 

6- in the mean time wash 1/2 cup of whole Olives , and add them into the sauce and let simmer until it thickens or you can let it watery for the rice .

P.S:  If the Top of your Chicken Brownish faster than the sides put a Piece  of Aluminum Foil in Form of  ^  to give the sides enough time to Brownish as well without burning the Top of it . 

- you can serve it with rice , or Bread and French fries or chips.