2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
When you think about Moroccan cuisine, there is hardly a more suitable dish than couscous with which to identify it. And while this is a fact, Moroccan cuisine does not end there.
The abundance of spices and non-standard products and flavors have made it one of the most desired and this is the reason why we often look for interesting Moroccan recipes.
That is why here we offer you 3 options to enjoy Moroccan cuisine:
Potato salad with vinaigrette
Necessary products: 500 g fresh potatoes, 550 g red beets, a few sprigs of fresh parsley and green onions, 2 cloves garlic, 3 tomatoes, 150 g pitted olives, a pinch of coriander, vinaigrette of 7 tbsp olive oil, 5 tbsp. apple cider vinegar, a pinch of hot pepper, salt and pepper to taste.
Method of preparation: In separate bowls, boil the potatoes and beets until soft, peel and cut into slices. Peel a squash, grate it and mix it with the other green onions and olives. Season with finely chopped parsley, finely chopped garlic cloves and coriander and pour the salad with pre-prepared vinaigrette. Stir and leave in the cold for 30 minutes before serving.
Main dish of roasted goose skewers
Necessary products: 1 goose with entrails, 5-6 apples, 2 tsp. crushed cloves, 4 tbsp. honey, salt and pepper to taste.
Method of preparation: In a bowl, mix the finely chopped apples, the entrails of the goose and season with salt and pepper. The goose itself is washed well and smeared with a mixture of cloves and honey. Fill with the products mixed in the bowl, sew, pound on a skewer and bake until fully cooked.
Unique Moroccan dessert with kadaif
Necessary products: 90 g of dried kadaif, 180 g of crushed pistachios, 300 ml of cream, 130 g of yoghurt, 110 g of honey, 50 ml of orange juice, 3 tsp. rose water, a few pomegranate seeds for decoration
Method of preparation: Mix the pistachios with the crushed kadaif, the orange juice and half the honey, mix well and pour into the bowls in which the dessert will be served. Whip the cream and add all the other ingredients without the pomegranate seeds. This mixture is poured into bowls, they are left in the refrigerator to stand for about 4 hours and served sprinkled with pomegranate seeds.
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