MOROCCAN-SPICED VEGETABLE BEEF SOUP
Provided by Molly O'Neill
Categories dinner, project, side dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 22
Steps:
- To make the soup, heat the oil in a large pot over low heat. Add the coriander, cumin and mustard and cook, stirring constantly, for 30 seconds. Add the broth, raise heat and simmer for 20 minutes. Reheat before serving and add salt and pepper to taste.
- To make the carrots, preheat the oven to 425 degrees. In a shallow baking pan, toss the shallots and carrots with 3 tablespoons butter, salt and pepper and roast, stirring occasionally, until the shallots are soft and the carrots are browned and tender, about 40 minutes. Set aside.
- Meanwhile, place potatoes in a saucepan with 1/2 teaspoon salt, cover with cold water. Boil until tender, about 8 minutes. Drain and toss with 1 tablespoon butter, cilantro, 1 teaspoon of salt and pepper. Set aside.
- In a small bowl, mix together the yogurt, mustard, cumin, cayenne and salt. Place the reserved meat, the carrots, the potatoes and the yogurt in separate bowls. Garnish the yogurt with cilantro. Ladle the soup into 6 bowls. Serve, passing the condiments separately.
MOROCCAN SPICED CHICKPEA SOUP
Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.
Provided by Dave Lieberman
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
- Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
- Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
- Season again, to taste, with salt and pepper.
- Serve soup, drizzled lightly with extra-virgin olive oil, if desired.
MOROCCAN SPICED RED LENTIL SOUP
Steps:
- Heat olive oil in Dutch oven over medium heat. Add onions and cook, stirring, 10 minutes until softened and beginning to color. Add garlic and cook one minute to release its aroma. Add celery and cook 2 minutes until softened. Add 1 teaspoon of salt, the pepper and the turmeric, cumin, ginger, cinnamon, saffron, and bay leaf and cook 2 to 3 minutes to develop the flavor of the spices. Add tomato paste, potatoes, lentils and water and cook 45 minutes; the lentils and potatoes should be quite tender. Stir in remaining 1 teaspoon salt, wheat berries and tomatoes and heat through. Taste and adjust seasoning. Serve garnished with cilantro.
- Preheat oven to 350 degrees. Lightly brush oil or butter on both sides of bread slices. Arrange bread in a single layer on a cookie sheet and bake 10 minutes. Remove from oven and cool croutons on a wire rack.
MOROCCAN VEGETABLE SOUP
A great winter-time vegetable soup, featuring pumpkin as the star.
Provided by Laura Roberts
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h30m
Yield 5
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons olive oil in a large pot. Stir in onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrots and parsnips. Cover and cook until vegetables have softened slightly, about 5 minutes.
- Stir in the pumpkin puree and stock. Bring to a simmer and reduce heat to low. Cover and let simmer until vegetables are tender, about 40 minutes. Add lemon juice, salt, pepper, and cilantro. Taste and adjust seasonings, if necessary. Remove from heat and allow to cool.
- Ladle soup in batches into a food processor and blend until smooth (or use an immersion blender). If soup is too thick, thin with additional stock. Return pureed soup to the pot and heat through.
- To make the garnish, heat olive oil in a small skillet. Cook garlic and parsley over low heat 1 to 2 minutes. Stir in paprika. Swirl a half teaspoon of garnish on each serving of soup.
Nutrition Facts : Calories 147 calories, Carbohydrate 17.8 g, Fat 8 g, Fiber 4.8 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 625.3 mg, Sugar 7.5 g
MOROCCAN SPICED CHICKPEA SOUP
This recipe looks really good. It is from Dave Lieberman (Food Network). I recently took a cooking class from him and it was great. So I am trusting that this will be great too!
Provided by susie cooks
Categories Beans
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot over medium-high heat.
- Add garlic and onions and saute until onions are translucent (lower heat if browning starts to occur).
- Add spices and saute for 1 minute.
- Add tomatoes, chickpeas, broth and sugar.
- Season with salt and freshly ground black pepper.
- Stir. Make sure chickpeas are covered with liquid. If needed, add a little more broth.
- Simmer gently for 45 minutes.
- Remove soup from heat.
- Use a potato masher to mash up some of the chickpeas.
- Stir in spinach and heat through.
- Season with salt and pepper, to taste.
Nutrition Facts : Calories 371.1, Fat 11.8, SaturatedFat 1.6, Sodium 660.5, Carbohydrate 56.4, Fiber 11.6, Sugar 3.8, Protein 12.4
MOROCCAN ROASTED VEGETABLE SOUP
Roasted roots are perfect for making soup- we used parsnips, butternut squash and carrots, flavoured with ras el hanout spice mix
Provided by Good Food team
Categories Lunch
Time 55m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip all the vegetables and the garlic into a roasting tin. Sprinkle over the ras el hanout and some seasoning, drizzle over the oil and give everything a good stir. Roast for 30-35 mins, turning the vegetables over halfway, until they're tender and starting to caramelise a little.
- Transfer the roasted veg to a large saucepan, pour over the hot stock and simmer for 5 mins. Purée the soup in a food processor, or in the pan with a hand blender, until smooth, then ladle into a flask for work. If eating at home, serve with a dollop of yogurt, a scattering of mint and a grinding of black pepper.
Nutrition Facts : Calories 187 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 17 grams sugar, Fiber 10 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium
MOROCCAN SPICED BEEF
Make and share this Moroccan Spiced Beef recipe from Food.com.
Provided by Sharon123
Categories Steak
Time 21m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Prepare grill.
- In a shallow bowl stir together all ingredients except steaks. Add steaks and rub with spice mixture. Let steaks stand, covered, at room temperature 15 minutes.
- Grill steaks on an oiled rack set 5 to 6 inches over glowing coals about 3 minutes on each side for medium-rare. (Or you can broil steaks under a preheated broiler 3 to 4 inches from heat.).
- Serve steaks with chutney. Enjoy!
Nutrition Facts : Calories 670.4, Fat 55, SaturatedFat 21.1, Cholesterol 154.2, Sodium 274.8, Carbohydrate 1.7, Fiber 1, Protein 40.1
MOROCCAN-SPICED VEGETABLES
Categories Tomato Vegetable Side Quick & Easy Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Cut enough onion into 1/4-inch dice to measure 1 cup and thinly slice garlic. Trim fennel stalks flush with bulb, discarding stalks. Halve bulb and core. Cut enough fennel bulb into 1/4-inch dice to measure 1 1/4 cups. Cut enough zucchini into 1/4-inch dice to measure 1 1/2 cups. Cut enough carrot into 1/4-inch dice to measure 2/3 cup.
- Peel tomato (see below), reserving boiling water and ice water, and seed. Cut enough tomato into 1/4-inch dice to measure 3/4 cup. Add carrot to boiling water and cook 1 minute. Drain carrot in a colander. Transfer carrot to ice water to stop cooking and drain.
- In a large heavy skillet cook onion and garlic in oil over moderately low heat, stirring, until softened. Add fennel, zucchini, and carrot and cook, stirring, until slightly softened, about 5 minutes. Add spices and cook, stirring, 1 minute. Stir in tomato and pepper and salt to taste and cook, covered, over low heat, stirring occasionally, until fennel and carrot are just tender, 10 to 12 minutes. Keep vegetables warm, partially covered. Vegetables may be prepared 1 day ahead and chilled, covered. Reheat vegetables with 1 to 2 tablespoons water.
- To peel tomatoes:
- Have ready a bowl of ice and cold water. Cut an X in blossom end of each tomato. In a saucepan of boiling water blanch tomatoes 10 seconds. Transfer tomatoes with a slotted spoon to ice water to stop cooking. Peel tomatoes.
HARIRA (SPICED MOROCCAN VEGETABLE SOUP WITH CHICKPEAS, CILANTRO, AND LEMON)
A Muslim staple to break the daily fast of Ramadan, this soup has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur.
Provided by Joan Nathan
Categories Rosh Hashanah/Yom Kippur Soup/Stew Dinner Kosher Vegetarian Chickpea Lentil Parsley Cilantro Carrot Tomato
Yield 8-10 servings
Number Of Ingredients 18
Steps:
- Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
- Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don't forget to have some extra harissa in a plate on the side.
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