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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Looking for moroccan recipes?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Looking for moroccan recipes?),it will help you,my kids.
I'm getting married this summer to a man from morocco and would love to find some recipes. I've only found a few on the moroccan website and would like to find more so I can practice and surprise him when he arrives.

Answer:
try looking in one of these links..
World Recipes by country
http://www.ivu.org/recipes/
http://www.cliffordawright.com/recipes.h...
http://www.pbs.org/home/home_cooking.htm...
http://www.johnrussell.name/recipes/inde...
http://www.africa.upenn.edu/cookbook/abo...
http://www.fatfreevegan.com/includes/eth...
http://fooddownunder.com/
http://fitdv.myrecipefriends.com/...
http://dmoz.org/home/cooking/world_cuisi...
http://foodgeeks.com/recipes/cat/10,ethn... (countries and ethnic)
http://about.com/food/bsrch.htm...
http://asiarecipe.com/ (asia by country)
http://recipes.howstuffworks.com/ethnic-... (ethnic recipes)
http://www.europeancuisines.com/regions... (europe by country)
http://www.netcooks.com/links.html... (international cooking links)
http://www.cbel.com/european_recipes/?or... (Europe by country)
http://www.recipesource.com/ (ethnic recipes by country)
http://www.cooksrecipes.com/category/int...
http://www.recipeatlas.com/
http://www.elca.org/countrypackets/selec... (click on the country and then click on recipes on right side)
http://www.knowledgehound.com/topics/cui... (world, native american, soul food, Pennsylvania dutch)
http://recipes2.alastra.com/ethnic/... (Nepal, Tibet, Dutch, Ukraine, midieval etc)
http://www.seatofmars.com/elizabethanfoo... (elizabethian recipes)
Moroccan Stew:

Difficulty: Medium
Prep Time: 10 minutes
Cook Time: 55 minutes
Yield: 4 servings

2 tablespoons olive oil, divided
2 acorn squash, halved and roasted
2 teaspoons cinnamon
1 cup lentils, rinsed and cleaned
1 cup brown rice
1 tablespoon coriander
1 bay leaf
2 tablespoons curry powder
Salt and pepper, to taste
3 1/2 cups vegetable stock, divided
1 onion, chopped
1/2 cup dried apricots, chopped
Fresh flat-leaf parsley and mint, for garnish

Split the squash in half and remove the seeds and fibers. Brush the flesh with 1 tablespoon of olive oil and sprinkle with cinnamon, salt and pepper. Roast on a cookie sheet in a 350 degree F oven for about 25 minutes, until fork tender. Cool and set aside.

Combine lentils and rice in a medium saucepan; add coriander, bay leaf, curry powder, salt and pepper. Pour in 3 1/4 cups of broth to cover by at least 2 inches. Turn the heat to medium and cook 30 to 45 minutes, stirring frequently. If you need to add more liquid to keep the mixture wet do so, a little at a time.

Meanwhile, place 1 tablespoon of olive oil in a small saucepan over medium heat. Add onions and cook, stirring until softened, about 5 minutes. Rehydrate the apricots with remaining 1/4 cup vegetable stock. Stir in the lentils and rice. Cook until heated through, about 5 minutes. Bring the components together by spooning the mixture into the roasted acorn squash. Season with salt and pepper. Garnish with parsley and mint.
Harira

1 pound cubed lamb meat (can use chicken)
1 teaspoon ground turmeric
1 1/2 teaspoons ground black pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cayenne pepper
2 tablespoons margarine
3/4 cup chopped celery
1 onion, chopped
1 red onion, chopped
1/2 cup chopped fresh cilantro
1 (29 ounce) can diced tomatoes
7 cups water
3/4 cup green lentils
1 (15 ounce) can garbanzo beans, drained
4 ounces vermicelli pasta
2 eggs, beaten
1 lemon, juiced

Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.
About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute.


Moroccan Meatballs -- Tagine Kefta

For the sauce--
6-8 medium tomatoes, cored and roughly chopped
1 tablespoon paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper
3-4 tablespoons chopped fresh cilantro
2 garlic cloves, minced
salt & freshly ground black pepper, to taste
1/4 cup vegetable oil

For the meatballs--
400 g ground beef
1 tablespoon paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper
3-4 tablespoons chopped cilantro
2 garlic cloves, minced
salt & freshly ground black pepper, to taste


Mix all the ingredients for the sauce together in the tagine, cover and let simmer gently over a medium heat for 15 minutes, stirring occasionally.
Meanwhile, use your hands to mix the ingredients for the meatballs together and then roll the meat into small balls, about 1 inch round.
After the tomatoes have simmered for about 15 minutes, stir the sauce and add a little water if you feel it is needed.
Place the meatballs in the sauce.
Do not stir but just let them sit on top of the sauce(you can stir them once they have set).
Lower the heat, cover and cook for another 8-10 minutes. Uncover and let simmer another couple minutes if you feel the sauce needs thickening.
Serve with lots of crusty bread for dipping in the sauce.

Find a good mint tea recipe, he will want you to make that all the time..lol


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