Moroccan Cuisine- Does anyone have any favorite Moroccan dishes to share?

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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.Moroccan Cuisine- Does anyone have any favorite Moroccan dishes to share?-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(Moroccan Cuisine- Does anyone have any favorite Moroccan dishes to share?),it will help you,my kids.

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We're having a Moroccan Feast and need some help in designing the menu.

Answers:
Morocco Cuisine.

1) Chicken Dish
a) Moroccan Chicken
b) Steamed Chicken with Parsley Stuffing
c) Chicken and Olives
d) Chicken with Preserved Lemon and Olives (Djej Makalli)
e) Tagine of Chicken with Prunes

2) Lamb Dish
a) Tagine of Lamb with Quinces
b) Barbecued Lamb with Chermoula
c) Roast Lamb with Spices
d) Moroccan Roasted Lamb
e) Tagine Lahm Bil Beleh

3) Vegtable Dish
a) Seksu Bil Lahm
b) Vegetable Couscous
c) Tagine of Mixed Vegetables

Other Dish
a) Almond Milk
b) Lentil Soup
c) Shalada Bortokal Bil Jazar ( Orange Salad with Carrot)
d) Pumpkin Soup with Harissa]
e) Pineapple and Banana Couscous Pudding
f) Warm Lentil and Rice Salad
g) Cucumber Salad with Mint

Those who want the the above dishes recipe... Feel free to contact me...

Other Answers:
You definitely need to make B'stilla
and a Couscous dish with lamb and dates

Here's a recipe for you:
Moroccan Chicken with Apricot Couscous Moroccan Spice Mix:
1 cinnamon stick, chopped in pieces
8 whole cloves
1 teaspoon cayenne
2 teaspoons cumin seed
1 teaspoon fennel seed
1 teaspoon coriander seed
1 tablespoon sweet paprika
11/2 teaspoons kosher salt
1 teaspoon brown sugar

Chicken:
1 (31/2 pound) whole free range chicken
Kosher salt and freshly ground black pepper
1 lemon, halved
1/4 bunch fresh cilantro
1 head garlic
3 tablespoons extra-virgin olive oil

Apricot Couscous:
1 cup couscous
11/2 cups warm water
10 dried apricots
1/4 cup whole almonds, toasted
2 green onions, green parts only
2 handfuls fresh mint leaves
2 handfuls fresh cilantro leaves
1/2 lemon, juiced
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

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try this
Source(s):
http://web.foodnetwork.com/food/web/searchResults?searchString=morocco&site=FOOD&searchType=Recipe Try tagine. It is wonderful because you can make and serve the dish in the tagine. Its succulent and your guests can grab a piece of meat with bread and take as much or as little as the want. And the tagine is very impressive on the table.
Source(s):
Recipe: Lamb Tagine With Cinnamon Saffron And Dried Fruit

Similar Categories: Lamb, Tagine, Cinnamon, Saffron, Dried, Fruit

1/4 cup diced seeded Anaheim chili
1 teaspoon cumin seeds, toasted
1 teaspoon coriander seeds, toasted
1 teaspoon grated, peeled ginger root
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon fresh-ground black pepper
2 garlic cloves, minced
1 1/2-pound boneless leg of lamb, trimmed and cubed
3 cups chopped onions
1/2 cup tomato puree
2 1/2 cups water
2 3/4 cups (1-inch-thick strips) green bell pepper
2 cups cubed and peeled butternut squash
1 cup cubed and peeled carrots
1/4 teaspoon saffron threads
1 (3-inch) cinnamon stick
2/3 cup dried apricots, cut into 1/4-inch strips
4 1/2 cups cooked couscous
1/4 cup minced cilantro

Preheat oven to 325 degrees. Combine Anaheim chili, cumin, coriander,
ginger, salt, paprika, pepper and garlic.

Heat a large nonstick skillet coated with no-stick cooking spray over
medium-high heat. Add lamb; cook 8 minutes on all sides or until browned.
Remove lamb from pan. Add onions to pan; cook 5 minutes or until tender,
stirring frequently. Stir in half of chili mixture and tomato puree; cook 3
minutes, stirring occasionally. Stir in lamb and water; bring to a boil.
Reduce heat; simmer 5 minutes.

Wrap handle of skillet with foil, and bake, covered, 1 hour. Stir in bell
peppers, squash, carrots, saffron and cinnamon. Cover again and bake an
additional 15 minutes. Stir in remaining chili mixture and apricots. Cover
and bake an additional 15 minutes. Remove cinnamon stick; serve tagine over
couscous. Sprinkle with cilantro. Makes 6 servings (serving size about 1 cup
tagine and 3/4 cup couscous).
To toast spices: Heat a dry skillet over medium heat. Add spices and cook
until golden and fragrant. thanks for the two points!
heres my favorite recipe
Try tagine. It is wonderful because you can make and serve the dish in the tagine. Its succulent and your guests can grab a piece of meat with bread and take as much or as little as the want. And the tagine is very impressive on the table.

Source(s):

Recipe: Lamb Tagine With Cinnamon Saffron And Dried Fruit

Similar Categories: Lamb, Tagine, Cinnamon, Saffron, Dried, Fruit

1/4 cup diced seeded Anaheim chili
1 teaspoon cumin seeds, toasted
1 teaspoon coriander seeds, toasted
1 teaspoon grated, peeled ginger root
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon fresh-ground black pepper
2 garlic cloves, minced
1 1/2-pound boneless leg of lamb, trimmed and cubed
3 cups chopped onions
1/2 cup tomato puree
2 1/2 cups water
2 3/4 cups (1-inch-thick strips) green bell pepper
2 cups cubed and peeled butternut squash
1 cup cubed and peeled carrots
1/4 teaspoon saffron threads
1 (3-inch) cinnamon stick
2/3 cup dried apricots, cut into 1/4-inch strips
4 1/2 cups cooked couscous
1/4 cup minced cilantro

Preheat oven to 325 degrees. Combine Anaheim chili, cumin, coriander,
ginger, salt, paprika, pepper and garlic.

Heat a large nonstick skillet coated with no-stick cooking spray over
medium-high heat. Add lamb; cook 8 minutes on all sides or until browned.
Remove lamb from pan. Add onions to pan; cook 5 minutes or until tender,
stirring frequently. Stir in half of chili mixture and tomato puree; cook 3
minutes, stirring occasionally. Stir in lamb and water; bring to a boil.
Reduce heat; simmer 5 minutes.

Wrap handle of skillet with foil, and bake, covered, 1 hour. Stir in bell
peppers, squash, carrots, saffron and cinnamon. Cover again and bake an
additional 15 minutes. Stir in remaining chili mixture and apricots. Cover
and bake an additional 15 minutes. Remove cinnamon stick; serve tagine over
couscous. Sprinkle with cilantro. Makes 6 servings (serving size about 1 cup
tagine and 3/4 cup couscous).
To toast spices: Heat a dry skillet over medium heat. Add spices and cook
until golden and fragrant.

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