Lamb Patties Moroccan Style With Harissa Sauce

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Meat, Lamb                       Moroccan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Ground lean lamb
   2      tablespoons   Grated onion
   1      teaspoon      Paprika
   4      tablespoons   Chopped parsley
     1/4  teaspoon      Crushed dried hot peppers
                        Salt to taste
     1/4  teaspoon      Ground black pepper
   1      tablespoon    Vegetable oil
   1      Teaspoon      Ground cumin
                        Harissa sauce
   2      Teaspoon      Chopped garlic


 Put the lamb in a mixing bowl and add all of the ingredients except the 
vegetable oil and harissa sauce. Blend the mixture thoroughly by hand.
Shape the mixture into 8 equal size patties similar to hamburgers.
Heat the oil in a non stick skillet large enough to hold all of the 
patties. Two pans may be necessary.
Add the patties to the skillet. Cook them over medium high heat about 3 to 
4 minutes on each side, depending on the degree of doneness desired. Drain 
on paper towels and serve with the harissa sauce on the side.


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                       Moroccan Stew With Couscous

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Moroccan                         Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----STEW-----
   1      Tbsp          Vegetable oil
   1 1/2  C             Chopped onion
   2                    Garlic cloves -- minced
     3/4  Tsp           Salt -- divided
   1      Tsp           Cinnamon -- ground
     1/2  Tsp           Ginger -- ground
     1/2  Tsp           Tumeric -- ground
     1/4  tsp           Nutmeg -- ground
     1/4  tsp           Red pepper -- ground
   2      c             -Water
   3                    Cloves -- whole
   2      c             Sliced carrots
   2      c             Cubed butternut squash
   2      c             Chickpeas -- cooked or canned
                        and rinsed)
   1 1/2  c             Cubed sweet potato
     1/2  c             Raisins
     1/3  c             Chopped dried apricots
   3      tbsp          Brown sugar -- packed
                        -----COUSCOUS-----
   1      c             Couscous
   1 3/4  c             -Water
                        -----TOPPING-----
     1/3  c             Chopped blanched almonds

For the stew: In a 4-quart saucepan, heat the oil over medium-high heat. 
Add the onion and garlic, and cook, stirring, until softened.
Add 1/2 tsp. of the salt and all of the cinnamon, ginger, tumeric, nutmeg, 
and red pepper, stirring until absorbed.  Add the water and cloves; bring 
to a boil.  Add the carrot, squash, chickpeas, sweet potato, raisins, 
apricots, and brown sugar, and return to a boil.
Reduce the heat and simmer uncovered, stirring occasionally, 40 to 45 
minutes, or until the sweet potato is tender.

 For the couscous: During the last 5 minutes of cooking the stew, place 
the couscous in a medium-sized bowl.  Add the boiling water and remaining 
1/4 teaspoon salt.  Let stand 5 minutes, then fluff with a fork.

 Serve the stew over the couscous and top with the chopped almonds.

 Source: Wholesome Harvest - by Carol Gelles (ISBN: 0-316-30735-1) Typed 
for you by Karen Mintzias


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                     Roasted Moroccan Spiced Chicken

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Moroccan                         Poultry, Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  pounds        Chicken
     1/2  teaspoon      Pepper -- fresh grind
   4                    Garlic cloves
     1/4  teaspoon      Cinnamon
   1                    Lemon -- halved
     1/4  teaspoon      Cayenne pepper
     1/2  teaspoon      Cumin -- ground
     1/2  teaspoon      Salt
     1/2  Teaspoon      Coriander -- ground
   3      Tablespoon    Olive oil
     1/2  Teaspoon      Paprika

Preheat oven to 400F. Pat chicken dry. Rub with flattened garlic cloves; 
place garlic in cavity. Squeeze lemon into small bowl; place lemon in 
cavity. Brush chicken with half of juice. Mix spices and salt and rub over 
and inside chicken. Tie legs together. Heat oil in large ovenproof 
skillet.
Add chicken, breast side up. Add remaining lemon juice to skillet. Baste 
chicken withpan juices. Transfer to oven, and bake until juices run clear.
Baste occasionally. Roast about 1 hour...


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