MOROCCAN CINNAMON COOKIES (MANTECADOS)
Make and share this Moroccan Cinnamon Cookies (Mantecados) recipe from Food.com.
Provided by Caroline Cooks
Categories Dessert
Time 1h
Yield 24-36 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Put the flour into a large bowl.
- Make a well in the center.
- Add oil, egg, sugar and grated lemon rind.
- Knead the dough.
- Grease a baking sheet and sprinkle with some flour.
- Gently form small balls from dough and flatten a little.
- Arrange them on the sheet.
- Let stand for 20 minutes.
- Sprinkle the cookies with cinnamon.
- Bake for 20 minutes.
MOROCCAN CHICKEN WITH COUSCOUS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a medium Dutch oven or pot over medium-high heat. Add the red onions and carrots; cook until the onions soften slightly, about 4 minutes. Add the ras el hanout, ginger and 1/2 teaspoon salt; stir to coat the vegetables. Add 3 cups water and bring to a simmer. Cover and cook until the carrots are tender, about 8 minutes.
- Meanwhile, prepare the couscous as the label directs. Puree 1 3/4 cups cilantro, 2 tablespoons water and the remaining 1 tablespoon olive oil in a food processor. Fluff the couscous and stir in the cilantro paste. Cover to keep warm.
- Uncover the vegetables and stir in the chicken and raisins. Continue cooking over medium-high heat until the raisins are plump, about 5 minutes. Stir in the honey and the remaining 1/4 cup cilantro. Serve over the couscous; top with the almonds.
MOROCCAN COUSCOUS
Steps:
- Heat the olive oil in large saucepan over medium heat. Add the garlic, onions, cinnamon, cumin and turmeric. Saute until fragrant, 2 to 3 minutes. Add the turnips and saute for 5 minutes. Deglaze with the chicken stock. Add the chickpeas, apricots, figs, red bell pepper, squash and zucchini. Stir and let simmer until tender, about 15 minutes. Discard the garlic and season with salt and pepper. Put the couscous in a large bowl. Boil 2 1/2 cups water and pour over the couscous. Cover and let sit for 5 minutes. Fluff the couscous with a fork.
- Add 1/2 cup couscous to a bowl and ladle on some stew. Garnish with some pistachios and cilantro.
Nutrition Facts : Calories 552, Fat 12 grams, SaturatedFat 2 grams, Sodium 199 milligrams, Carbohydrate 95 grams, Fiber 13 grams, Protein 20 grams, Sugar 18 grams
MOROCCAN COOKIES
Make and share this Moroccan Cookies recipe from Food.com.
Provided by Dienia B.
Categories Drop Cookies
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together milk, sugar, butter and flour.
- Cook over low heat for 1 minute.
- Add almonds and orange peel.
- Drop by teaspoon onto greased and floured baking sheet.
- Bake in preheated 350° oven for 7 minutes.
- Remove cookie sheets and cool flat side up.
- Spread flat side with frosting.
MOROCCAN TEA BISCUITS
Provided by Maggie Ruggiero
Categories Cookies Nut Brunch Dessert Bake Vegetarian Kid-Friendly Ramadan Tree Nut Almond Shower Edible Gift Anise Sesame Gourmet Kidney Friendly Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about 40 cookies
Number Of Ingredients 13
Steps:
- Stir together sugar, butter, almonds, orange-flower water, anise seeds, extracts, and 1/4 cup sesame seeds in a large bowl. Add eggs and stir until well combined. Stir in flour, baking powder, and salt until just combined. Chill dough, covered, 1 hour.
- Preheat oven to 350°F with rack in middle.
- Using moistened hands, halve dough and form 2 (11- by 3-inch) loaves on an ungreased baking sheet. Brush with enough egg wash to coat, then sprinkle with remaining tablespoon sesame seeds.
- Bake until pale golden, about 30 minutes. Loosen from baking sheet with a spatula, then transfer loaves to a rack and cool 15 minutes. (Leave oven on.)
- Cut warm loaves into 3/4-inch slices with a serrated knife and arrange biscuits, with a cut side down, on a clean baking sheet. Bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.
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