Moroccan Recipes

Not that strange at all. I enjoy quite a lot of North African cuisine. Lots of fish, olives, tomatoes and spices, quite close to sicilian cooking. Here's a great recipe for potatoes that makes use of harissa, an ubiquitous condiment in NA: http://www.thedailyspud.com/2009/03/...y-spicy-skins/ I would likely pair this with a poached white fish or even sardines sparingly seasoned with a bit of salt and lime.

I love morocan food, don't know how to cook it

Moroccan Chicken and Prune Tangine

So so so good. Chicken always comes out perfectly moist. If you dont have a Tangine (should be cheap nowadays and essential for many Moroccan dishes) you can use a regular large skillet or sauce pan.

Here is a recipe I once found called "Moroccan Beef." I can't attest to its authenticity, but it might be at least Moroccan inspired, and everyone I've ever made it for has loved it. Serve over couscous, if desired. 3 tablespoons olive oil, divided 2 1/2 pounds boneless chuck roast, cut into 3/4-inch cubes 2 cups chopped onions 3 garlic cloves, chopped 1 tablespoon garam masala* 1 tablespoon paprika 1 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon cayenne pepper 1 cup dry red wine 1/2 cup dry Sherry 2 cups beef broth 1 14 1/2-ounce can diced tomatoes in juice 1 1/2 cups golden raisins Heat 2 tablespoons oil in large pot over medium-high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until no longer pink, about 5 minutes. Transfer meat to bowl. Heat 1 tablespoon oil in same pot. Add onions; sauté until brown, about 8 minutes. Add garlic and next 5 ingredients; stir 1 minute. Add wine and Sherry; boil until reduced to glaze, stirring occasionally, about 8 minutes. Add broth, tomatoes with juice, and raisins; stir to blend. Add beef and accumulated juices; bring to simmer. Reduce heat to medium-low. Simmer uncovered until sauce is thick and beef is tender, stirring occasionally, about 1 hour 15 minutes. Season stew with salt and pepper. (Can be made 2 days ahead. Cool slightly, chill until cold, then cover and keep chilled. Rewarm before serving.) *An Indian spice mixture available in the spice section of many supermarkets. Makes 6 to 8 servings.

I've tried my hand at bisteeya a couple of times and it went okay... I used some random hybrid recipe from this thread over at eGullet. Love the stuff.

Also, to add instant moroccan cred to meal, serve it with sweet mint tea.