In the heart of North Africa lies Morocco, a land renowned for its vibrant culture, intricate crafts, and delectable cuisine. Moroccan cuisine is a symphony of flavors, a tapestry of spices that has captivated taste buds for centuries. Among the many culinary treasures Morocco has to offer, Moroccan spiced vegetables stand out as a vibrant and flavorful dish. Whether served as a main course or as a delectable side, these vegetables are a delightful symphony of colors, textures, and tastes that will transport you to the bustling souks and vibrant streets of Morocco.
Here are our top 3 tried and tested recipes!
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.
MOROCCAN-SPICED ROASTED VEGETABLES
Make and share this Moroccan-Spiced Roasted Vegetables recipe from Food.com.
Provided by Samantha in Ut
Categories Yam/Sweet Potato
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat 375°. Mix shallots with 1 tablespoon oil and roast in a shallow baking pan in lower third of oven 25 minutes.
- Mix together squash, bell peppers, sweet potatoes, salt, cumin, coriander, cinnamon, and remaining 3 tablespoons oil. Add roasted shallots and divide between 2 large shallow baking pans.
- Dot vegetables in each pan with half of butter and roast in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender, about 45 minutes total.
SAUTEED QUAIL WITH PAPRIKA SAUCE AND MOROCCAN-SPICED VEGETABLES
Steps:
- With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard. Cut out and discard backbones and halve each quail lengthwise through breast.
- Make sauce:
- Mince garlic and mash to a paste with salt. In a small heavy skillet heat garlic paste and paprika in oil over moderate heat, stirring, until fragrant, about 1 minute. Remove skillet from heat and stir in lime juice and cayenne.
- Make quail:
- Pat quail dry and season with pepper and salt. Divide oil and butter between two 12-inch heavy skillets and heat over moderately high heat until hot but not smoking. Add quail and sauté, skin sides down, until skin is golden, about 2 minutes. Turn quail over and sauté 2 minutes more. Turn quail skin sides down and sauté 1 minute more, or until skin is golden brown but meat is barely pink for medium.
- Serve quail with Moroccan vegetables and bulgur pilaf or couscous. Drizzle paprika sauce over and around vegetables and quail.
Tips:
- Prep your veggies: Cut them into uniform sizes to ensure even cooking and maximize flavor absorption.
- Don't overcrowd the pan: Overcrowding leads to steamed veggies instead of roasted ones. Roast them in batches if needed.
- Roast at high heat: High heat caramelizes the veggies and brings out their natural sweetness.
- Season generously: Don't be shy with the spices! Moroccan spices like cumin, paprika, and coriander are essential for authentic flavor.
- Add a touch of sweetness: A bit of honey or maple syrup balances the savory spices and adds a touch of sweetness.
- Roast until tender-crisp: You want your veggies tender but still with a bit of a bite. Over-roasting makes them mushy.
Conclusion:
Moroccan-spiced roasted vegetables are a vibrant and flavorful side dish that's easy to make and packed with nutrients. With a few simple ingredients and some basic roasting techniques, you can create a dish that's sure to impress. Serve them as a side to grilled meats, fish, or tofu, or enjoy them on their own as a healthy snack. No matter how you choose to serve them, these roasted vegetables are a delicious and satisfying way to enjoy the bounty of the season.
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