MOROCCAN FLATBREAD PIZZAS (CAN BE WW)
This gorgeous recipe has bright, fresh flavours and looks fantastic. It is also Weight Watchers friendly- the version I made was 11 points per serving, using the leanest ground beef and low fat yoghurt. The last ingredient should read "4 garlic and coriander MINI naan breads" but Recipezaar could not recognise it- these naan breads are about the size of a hand and should be garlic and coriander flavour as plain ones just don't give the same flavour!
Provided by Shuzbud
Categories Lamb/Sheep
Time 25m
Yield 4 naan mini-pizzas, 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F or 180°C.
- Finely dice the red onion and finely chop the fresh parsley and set aside.
- In a non-stick skillet, cook the ground beef or lamb for 2 minutes, mashing it into smaller pieces with a spatula.
- Add the red onion, cumin, pine nuts, paprika and lemon juice.
- Cook the beef or lamb mixture until the meat is completely cooked, about 10 minutes.
- Meanwhile, spread all but 3 tablespoons of the yoghurt onto the four naan breads, as you would spread tomato sauce on a pizza and put in the oven to warm through for 5 minutes.
- Remove the meat mixture from the heat and stir through the remaining 3 tablespoons of yoghurt.
- Remove the naan breads from the oven. Share the meat mixture between the naan breads and put back in the oven for 5 minutes (don't leave it in the oven for too long as the meat would dry out and fall apart on the plate).
- Remove from the oven, scatter with the fresh parsley and serve.
MOROCCAN HARCHA (HARSHA) - SEMOLINA PAN-FRIED FLATBREAD
Harcha (or harsha) is a Moroccan pan-fried bread made from semolina flour. Although it looks a bit like an English muffin, it's more like cornbread in texture and taste. Recipes for harcha vary from family to family. This one's quite rich in that it uses all butter and milk - delicious, especially when hot from the griddle! Offer harcha for tea time or breakfast; they're best served warm with jam, cheese or syrup made from melted butter and honey.
Provided by Annacia
Categories Quick Breads
Time 35m
Yield 12 3
Number Of Ingredients 7
Steps:
- In a mixing bowl, blend together the fine semolina flour, sugar, baking powder and salt. Add the butter, and blend well. (I use my hands to mix this dough).
- Add 1/2 cup milk and mix until a dough forms. It should be quite moist and easily packed into a large mound. Add an additional milk if necessary to achieve this consistency.
- Shape the dough into balls any size that you like - I make them about the size of small plums - and leave the dough to rest a few minutes.
- Preheat a griddle or frying pan over medium-low heat. While the griddle is heating, roll the balls in the coarse semolina (this is optional for appearance and texture) and flatten each ball into a disc about 1/4" thick.
- Cook the harcha over fairly low heat, about 7 to 10 minutes on each side, until a pale to medium golden color. Turn only once, and check occasionally to be sure the harcha aren't coloring too quickly, as they need some time to cook all the way through.
- Serve immediately with jam, cheese, or butter. Or, dip the harcha in syrup made from melted butter and honey. (To make the syrup, heat equal portions of the butter and honey until bubbly and hot.).
- Harcha can be reheated in a pan or in a 350°F (180°C) oven for a few minutes. They store well in the freezer.
Nutrition Facts : Calories 187.1, Fat 8.3, SaturatedFat 5.1, Cholesterol 21.8, Sodium 181.8, Carbohydrate 24.1, Fiber 1.1, Sugar 3.1, Protein 3.9
MOROCCAN OLIVE FLATBREAD
Flavorful and crisp, a wonderful accompaniment to many foods. Adapted from Partyline with the Hearty Boys.
Provided by Sharon123
Categories Breads
Time 40m
Yield 8-10
Number Of Ingredients 14
Steps:
- Make the spice mixture by mixing all of the seasonings in a small bowl. Set aside.
- Place the flour, sugar, salt, pepper and olives in a large mixing bowl and stir to combine. Add the olive oil and stir well with a fork. Add the water and continue to stir until a ball forms. Sprinkle a work surface generously with flour and turn the dough out onto the surface. Knead until the dough is velvety smooth, about 2 minutes. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 400°F.
- Take the dough from the refrigerator and flatten into a disk on a floured surface. Using a rolling pin, roll the dough out as thinly as possible into an oval. Roll the dough onto the pin and transfer it to a baking sheet that has been brushed with olive oil.
- Brush the dough with olive oil and sprinkle with the spice mixture. Place the pan in the oven until the bread is crisp and deep golden brown, about 20 minutes. Remove from the oven, let cool, and break into pieces. The flatbread can be made up to 2 days in advance, wrapped in plastic wrap, and kept in a dry place. Enjoy!
- Note: This goes good with Black Olive Mayonnaise!
Nutrition Facts : Calories 82.7, Fat 1.9, SaturatedFat 0.3, Sodium 437.2, Carbohydrate 14.4, Fiber 0.6, Sugar 1.1, Protein 1.8
MOROCCAN FLATBREADS
My family loves these tacos with Middle Eastern seasoning lots of vegetables. Ground turkey or beef may be substituted for the lamb. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet over medium-high heat, cook lamb 8 minutes or until no longer pink, breaking up into crumbles; drain. Add zucchini, salsa, 1 cup carrots, apricots, preserves, lemon zest, Moroccan seasoning and garlic powder. Cook and stir until heated through and zucchini is crisp-tender, about 7 minutes., Spoon lamb mixture over naan. Top with remaining carrots, feta and mint. Cut into wedges.
Nutrition Facts : Calories 423 calories, Fat 19g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 677mg sodium, Carbohydrate 39g carbohydrate (15g sugars, Fiber 3g fiber), Protein 24g protein.
SOUTHWEST VEGETARIAN BAKE - WEIGHT WATCHERS FRIENDLY
Just finished this for supper after making it for the first time. It was warm and comforting with just the right amount of heat. Very filling - didn't even miss the meat! I made and baked in advance and then froze until I was ready to serve it. Yummy! Adapted from the Taste of Home Casseroles, Slow Cooker and Soups. 5.5 points per 1/8 of casserole.
Provided by cookingfor1
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 35-40 minutes or until tender.
- In a large bowl, combine the bean, corn, tomatoes, chilies, salsa, sour cream, 1 cup of the cheese, pepper and rice.
- Transfer to a shallow baking dish coated with non-stick spray. Sprinkle with onions and cilantro.
- Bake, uncovered at 350 degrees.
- Remove from oven, sprinkle with remaining cup of cheese and continue baking for another 10 minutes.
- Let stand 10 minutes before serving.
- Note: I didn't have the patience to wait for the rice to cook so I increased the water by 1/2 cup and the rice cooked in the oven.
Nutrition Facts : Calories 324.3, Fat 14.9, SaturatedFat 8.8, Cholesterol 46.5, Sodium 869.1, Carbohydrate 35.4, Fiber 5.6, Sugar 7.1, Protein 14.2
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