MOROCCAN STREET POTATO CAKES
These are very inexpensive and generally sold as street food to be eaten on the street as an egg and potato sandwich stuffed into flatbread with a thin sauce tomatish or purchased and brought home. I have spoken to a couple of my favorite vendors and have come up with this authentic recipe. I adore the egg and potato sandwiches and also love these cakes simply dipped into sauce tomatish and eaten as is. This is poor man's food and sells for 5-10DH ($.70) a sandwich depending on how many eggs and potatoes you want in your sandwich. One of my favorites comes from a man with a table, frying pan, 5 litre jug of oil, a single gas burner, flats of eggs, stacks of bread and rows of potato cakes with bottles of sauce tomatish which his wife makes for him at home each morning to sell. Many of these vendors appear only late at night when all other places to eat have closed. Don't be tempted to use eggs to bind these or they will cease to be Moroccan potato cakes. Easy and yummy comfort food! These are also often eaten at room temperature and/or a bit cold though not from the fridge cold. c.2005
Provided by Hajar Elizabeth
Categories Lunch/Snacks
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Mix all but flour and oil together in a large bowl.
- Form 16 patties using 1/4 cup of the mix to about 1/3 inch thick. Use floured hands if necessary.
- Coat each patty with the flour, hitting to knock off any excess of flour.
- Shallow fry in vegetable oil on medium to medium high heat until deep golden brown.
- If you need to, you can refrigerate the floured patties to cook off an hour or so later or for ease in handling if you have difficulty. I have not found the need to do either.
- These are a simple cake and not meant to be fancy; just really tasty. You can also replace the scallions with onions if you have no scallions. In Morocco and The Maghreb, we use what we have and don't worry about what we don't have. Fresh garlic is the best alternative you can use though as we don't have dried powdered here.
Nutrition Facts : Calories 46.5, Fat 0.3, SaturatedFat 0.2, Cholesterol 1.1, Sodium 305.6, Carbohydrate 9.8, Fiber 1, Sugar 0.9, Protein 1.2
MOROCCAN POTATO CASSEROLE
This is a very colorful dish, and a very tasty one. A dressing made from fresh herbs and spices give this vegetable dish a Moroccan flavor. It is a great vegan recipe!
Provided by ElizabethKnicely
Categories Lemon
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350ºF (175ºC).
- Combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor bowl. Process until mixture forms a paste. Add herbs, and pulse a few times to blend. Add lemon juice, vinegar, and 2 to 3 tablespoons olive oil; blend. Season to taste with salt.
- In a large bowl, combine potatoes, peppers, and celery. Season with salt, and toss with herb sauce. Transfer to a large shallow baking dish. Scatter tomatoes among the potato mixture. Drizzle 1 to 2 tablespoons oil over the top, and cover with foil.
- Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.
Nutrition Facts : Calories 225.5, Fat 12, SaturatedFat 1.7, Sodium 54.5, Carbohydrate 28, Fiber 5, Sugar 5, Protein 4.2
MOROCCAN POUND CAKE
Make and share this Moroccan Pound Cake recipe from Food.com.
Provided by ElaineAnn
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Cream margarine and sugar until light.
- Add eggs, one at a time, beating thoroughly after each.
- Add sifted dry ingredients alternately with milk, beating until smooth.
- Add vanilla, raisins and nuts. Pour 3/4 of batter into a 10-inch tube pan lined on bottom with waxed paper.
- Mix remaining batter with cocoa and cinnamon and spoon onto batter in pan. Run a knife through batter to marbleize.
- Bake at 350° about 1 hour and 15 minutes.
- Let stand in pan 5 minutes, then turn out on rack; peel off paper. Cool and sprinkle with powdered sugar.
Nutrition Facts : Calories 519.6, Fat 25.8, SaturatedFat 6, Cholesterol 73.3, Sodium 349.5, Carbohydrate 66.3, Fiber 2.2, Sugar 37.5, Protein 7.9
MOROCCAN-STYLE POTATO AND EGG SANDWICHES
Steps:
- Cover eggs with cold water by 1 1/2 inches in a 1 1/2- to 2-quart saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered, 30 seconds. Remove from heat and let eggs stand in hot water, covered, 15 minutes. Rinse eggs under cold water 5 minutes to stop cooking. Peel eggs and quarter lengthwise.
- Meanwhile, toast cumin seeds in a dry 12-inch heavy skillet over moderate heat, stirring, until fragrant and a few shades darker, about 4 minutes. Transfer to a bowl to cool, then grind to a powder in grinder. Transfer to a small serving bowl.
- Cook peppers, onion, potatoes, salt, and pepper in oil in same skillet over moderate heat, covered, stirring occasionally, until vegetables are browned and very tender, 15 to 20 minutes. Season with salt and pepper.
- Cut off an end of each roll and pull out some of bread from center to form a wide deep pocket in each roll. Put 2 egg quarters in bottom of each pocket and fill with vegetable mixture. Top filling in each sandwich with 2 of remaining egg quarters and sprinkle with some of cumin.
- Serve sandwiches with remaining cumin and oil and harissa for seasoning.
MOROCCAN POTATO CASSEROLE
This is a very colorful dish, and a very tasty one. A dressing made from fresh herbs and spices give this vegetable dish a Moroccan flavor. It is a great vegan recipe!
Provided by NIBLETS
Categories World Cuisine Recipes African
Time 1h45m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor bowl. Process until mixture forms a paste. Add herbs, and pulse a few times to blend. Add lemon juice, vinegar, and 2 to 3 tablespoons olive oil; blend. Season to taste with salt.
- In a large bowl, combine potatoes, peppers, and celery. Season with salt, and toss with herb sauce. Transfer to a large shallow baking dish. Scatter tomatoes among the potato mixture. Drizzle 1 to 2 tablespoons oil over top, and cover with foil.
- Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.
Nutrition Facts : Calories 237.1 calories, Carbohydrate 30.9 g, Fat 12.1 g, Fiber 5.9 g, Protein 4.7 g, SaturatedFat 1.7 g, Sodium 44.5 mg, Sugar 6.5 g
MOROCCAN SPICED POTATOES
A rich Middle Eastern-inspired spice mixture lends layers of flavor to these potatoes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 15
Steps:
- In a small bowl, combine the coriander, cumin, salt, turmeric, cinnamon, and paprika; set aside.
- Place potatoes in a medium saucepan, cover with water, and bring to a simmer over high heat. Simmer until potatoes are tender, about 20 minutes. Drain, and run under cold water to stop the cooking process. Cut potatoes into 1/2-inch pieces.
- Place the wok over high heat. Add 1 tablespoon canola oil; swirl to coat wok, and heat until just starting to smoke. Add the potatoes and reserved spices, and saute, stirring frequently, until potatoes just begin to brown, about 15 minutes. Add the remaining tablespoon of canola oil, red onion, and garlic, and continue to saute, stirring frequently until potatoes are golden, about 8 minutes more. Add the raisins, and stir to combine. Remove from heat; stir in the lemon juice and dill. Serve garnished with lemon zest and mint.
Nutrition Facts : Calories 285 g, Fat 8 g, Fiber 3 g, Protein 5 g, Sodium 549 g
MOROCCAN SWEET POTATO STEW
A perfect blend of rich sweet potato stew with a kick of curry powder and ginger plus the crunch of peanuts.
Provided by Carrie Sublett
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 19
Steps:
- Place sweet potatoes in a microwave-safe bowl and add a splash of the broth. Cook in the microwave until slightly softened, 3 to 5 minutes.
- Heat olive oil in a soup pot over medium heat. Add onion, celery, bell pepper, and garlic. Cook and stir for 3 to 5 minutes. Add softened sweet potatoes, remaining broth, chickpeas, tomatoes, lemon juice, ginger, cumin, curry powder, coriander, chili powder, salt, and pepper. Bring to a boil, reduce heat, and cover pot. Simmer soup until vegetables are tender, about 20 minutes.
- Stir raisins and peanut butter into soup and simmer 5 minutes more. Adjust spices if necessary.
Nutrition Facts : Calories 251.6 calories, Carbohydrate 45.4 g, Fat 5.5 g, Fiber 7.3 g, Protein 6.9 g, SaturatedFat 0.9 g, Sodium 745 mg, Sugar 16.5 g
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