I forgot to look in my Food & Wine Festival recipe folders. I have these for meats & hummus, but I don't know if they're what you're looking for....
Marrakesh Combo
Yields 4 to 6 servings
Brochette of Chicken (marinated chicken breast grilled on a skewer):
1½ lb Chicken Breast (cut in one-inch cubes)
½ bunch Fresh Parsley (finely chopped)
1 tsp Fresh Minced Garlic
½ tsp Cumin
To Taste Salt
To Taste White Pepper
¾ c Olive Oil
2 drops Yellow Food Coloring
6 each Skewer Sticks (8 inch)
Method - Mix all ingredients well. Divide chicken evenly and place on skewer stickers. Cook over a bed of hot coals on a barbecue grill or broil in an oven until tender (about 5 minutes)
Brochette of Kefta (patties served with Shermula Sauce):
1 lb Ground Beef
1 each Medium Onion (finely chopped)
½ bunch Chopped Coriander
½ bunch Chopped Parsley
1 tsp Salt
1 tsp White Pepper
1 tsp Cumin
1 tsp Paprika
Method - Combine ingredients. Form into patties and grill.
Note : Serve with Shermula Sauce.
Shermula Sauce:
½ c Tomato Sauce
½ Onion (Medium size, chopped)
1 Tomato (Medium size, diced)
½ Tbl Fresh Garlic
½ Tbl Cumin
½ Tbl Salt
½ Tbl White Pepper
½ bunch Chopped Parsley
1 bunch Coriander
2 oz Olive Oil
Method - Combine ingredients and bring to boil. Reduce heat and continue cooking until sauce reaches desired thickness.
Beef Shish Kebab
Morocco
24 oz beef tenderloin, 1" cubes
½ conions, finely chopped
2 Tbl Parsley, finely chopped
2 Tbl Coriander, finely chopped
1 Tbl Paprika
¼ c olive oil
1 tsp Cumin
8 8" skewer sticks
salt & white pepper
Combine all ingredients and mix well.
Put 4 ounces of beef on each skewer stick.
Cook over a bed of hot coals or in the broiler for about 5 to 8 minutes.
Tagine of Chicken
(braised chicken with lemons)
Morocco
2 chickens, split into 4 halves
3 large onions, chopped
1 bunch fresh parsley, chopped fine
1 Tbl Ginger
1 tsp Salt
1 tsp White pepper
1 drop yellow food coloring
pinch saffron
3 picked lemons, sliced (may use fresh)
½ c olive oil
½ gal water
½ c green olives, with or without pits
In medium stockpot, sauté onions in olive oil. Add chickens and all other ingredients except water. Sauté for 5 minutes. Add water and boil for 1 hour. Remove chickens, place on baking sheet and brown in oven.
Boil sauce until it is reduced to a heavy sauce. Be careful not to scorch.
To serve, place chicken in tangine (serving dish with cover), garnish with pickled lemon slices, and cover with sauce.
Serves 4.
Hummus
from Morocco
10 oz garbanzo beans
1 garlic clove, quartered
1 1/3 Tbl sesame tahini
1 Tbl lemon juice
salt
Put garbanzo beans with one third of the liquid from the beans in food processor or blender. Add remaining ingredients and process until smooth. Add additional salt and lemon juice if desired. Serves 4.
DH will be pleased!
