Lamb, Prune, and Date Tagine

Lamb, Prune, and Date Tagine is a traditional Moroccan tagine dish.
It's sweet and it includes dates, it is often served when entertaining.

For 3 people

* ½ kilo of a shoulder of lamb
* 250 grams of dried prunes (around 30 prunes)
* 6 dates (pitted)
* one big red onion, sliced
* 200 grams of roasted almonds
* one cinnamon stick
* one pinch of ginger
* one pinch of saffron (pistils)
* one pinch of salt (or to taste)
* one pinch of pepper (or to taste)

Wash the prunes and put them in one liter of water. Let them sit. Put ginger, saffron, and lamb in a big pot. Cook on medium flame. Mix for one minute. Add olive oil and onion. Leave for 5 minutes. Add salt and pepper. Take the prunes out of the water and put them aside. Keep the water! Pour it into the pot with the lamb. Let the meat cook for 1 ½ hours (or however long it takes to cook) on a medium flame. *You can also leave it on a low flame and let it cook longer. Add the prunes and dates in the last 15 minutes.

Moroccan Olive Sauce

A Sauce For Anything - "Chicken"

1/2 c water
8 oz olives.,Pitted
1 t paprika.
1/2 t hot hungarian paprika
4 lemon (with the,Slices
1 rind)
3 T tomato sauce
1/4 c olive oil
4 garlic cloves.
To remove the excess salt, boil the olives in water for 5 min.
remove from the flame and drain the water.
Saute the olives and garlic in oil in a pan for 3 min.
Add the spices, lemon, tomato sauce and water. Bring to a rolling
boil, then turn down heat to low and cook for 15 minutes.

If you feel like adding chicken, you could dice 1 lb. of boneless
chicken breast as though you were going to do a Chinese stir fry --
and then throw it into the pan for the last few minutes until the
meat turns white.

Moroccan Mint Tea

No visit to a Moroccan home would be complete without the ritual of Moroccan mint tea, Indisputably Moroccos national drink. Prpared in a bulbus, or squat normally carved teapot made of silver or pewter.The tea is seved in small decorated tea glasses. Delisious, refressing and highly sweetend.It is made from a infusion of green tea with sprigs of fress mint, Occasionally orange flower petals are added when in season. To pour the tea, the teapot is held high to aerate the tea as it falls.
Mint tea is served throughout the day and aftr meals.traiders in the souks normally offer tea during and concluding a bargain.

Moroccan Cuisine/Moroccan Charosets

Moroccan cuisine has long been considered as one of the most diversified cuisines in the world. This is a result of the centuries-long interaction of Morocco with the outside world. The cuisine of Morocco is a mix of Berber, Spanish, Corsican, Portuguese, Moorish, Middle Eastern, Mediterranean, and African cuisines. The cuisine of Morocco has been influenced by the native Berber cuisine, the Arabic Andalusian cuisine brought by the Moriscos when they left Spain, the Turkish cuisine from the Turks and the Middle Eastern cuisines brought by the Arabs, as well as Jewish cuisine.

Spices are used extensively in Moroccan food. While spices have been imported to Morocco for thousands of years, many ingredients, like saffron from Tiliouine, mint and olives from Meknes, and oranges and lemons from Fez, are home-grown. Chicken is the most widely eaten meat in Morocco. The most commonly eaten red meat in Morocco is beef; lamb is preferred, but is relatively expensive. Couscous is the most famous Moroccan dish along with pastilla, tajine, and harira. The most popular drink is green tea with mint. The tea is accompanied with hard sugar cones or lumps.

Moroccan Charosets
50 Servings
2 c dates,pitted
1/2 c raisins,golden
1/2 c raisins,dark
1/2 c walnuts
2 T red wine,sweet,passover
1. Process dates, rinsins and walnuts in food processor until
mixture is finely chopped and begins to mass. Add enough wine to
make sticky dough.
2. Line baking sheet with waxed paper. Drop mixture by slightly
rounded measuring teaspoonfuls onto pan. Roll with moistened palms
into hazelnut-size balls. Refrigerate for at least 3 hours or until
firm.

Shop Morocco

Visit Shop Morocco we have a large variety of Moroccan Artisan,Tagines,Carpets and Moroccan clothing.

Lentil Tagine

4 Servings
1 lb lentils,picked over
4 lg tomatoes,vine-ripe, chopped
1 lg onion,chopped fine
1/4 c olive oil
2 cl garlic,chopped
1 t paprika
1/2 t white pepper
1 t salt
3 1/2 c water,plus more if needed
1 c parsley,fresh
1 c fresh coriander sprigs
-chopped
In a large Tagine, combine lentils, tomatoes, onion, oil,
garlic, paprika, pepper, salt, and water, making sure that water
covers lentils and adding more if needed. Simmer lentil mixture,
covered, over moderately low heat 45 minutes, or until lentils are
tender. Stir in parsley and coriander and cook 1 minute more.

Hookahs and Sheshas

The Hookah's origin traces back to India. It surfaced in the form we know it as today around the 15th Century when Indian Glass manufacturing began as a result of the exporting of glass to India through the British East India Company. The glass base was called Shisha. Its mystique spread to Iran where special strong, flavorless tobacco was used with it called "Ajami". It rose to fame under the Ottoman Empire's rule around the time of Murat V in 1623-1640. The sultans of the age took portraits with their Nargiles and it became a status symbol of the time. It was smoked after royal dinners and at diplomatic meetings.

Hookahs are known around the world by many different names, such as a water pipe, nargeela/nargile/narghile/nargileh, argeela/arghileh, shisha/sheesha, okka, kalyan, or ghelyoon or ghalyan. Many of these names are of Arab, Somalian, Indian, Ethiopian, Turkish, Uzbek, or Persian origin.

Shisha, a synonym for Hookah, is from the Persian word shishe, literally translated as glass and not bottle. It is more commonly used in Egypt, Morocco, Tunisia, Saudi Arabia and Somalia.