Moroccan lentils - Adds

• 1 kg lentils
• 2 tomatoes
• 4 medium onions
• 3 carrots
• 7 cloves of garlic
• 3 tablespoons olive oil
• 1 tablespoon of salt
• 2 tablespoons of tomato paste
• 2 teaspoons of cumin, pepper, paprika
• 1 teaspon of turmeric, ginger
• 1 bunch of parsley (chopped)
• 2 liters of water
• Prepare the vegetables...
• Pour into the pan: The oil, onions, garlic, tomatoes, spices, salt, tomato paste, parsley
• Cook on pressure over medium heat for 10 minutes.
• Add lentils and hot water.
• Cook on pressure over medium heat for 30 minutes.
• Add carrots.
• Cook on pressure for 20 minutes.
• 
  

Taktouka salad

Ingredients:

• 4 tomatoes
• 2 large green peppers
• 1/4 cup of finely chopped cilantro
• 1/4 cup of finely chopped parsley
• 1 teaspoon of paprika
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon of tomato paste
• ½ teaspoon of pepper
• ½ teaspoon salt (to taste)

Recipe :

• Grill green peppers until skin turns black
• Remove the black skin of peppers
• Clean the peppers and Cut them into small pieces
• In a saucepan, drizzle the olive oil add diced tomatoes, tomato paste and garlic on medium heat for 10 minutes
• Add the peppers, cilantro, parsley and spices, let them cook for 20 minutes
• Serve warm

Tagine is a traditional dish by excellence of Morocco,

Tagine is a traditional dish by excellence of Morocco, it is slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. Using traditional tagine pot is important for having good result.
Meats used in tajines are often : chicken, veal, beef, lamb, fish or pigeon with a medley of ingredients : olives, quinces, apples, pears, apricots, dates, nuts, raisins, prunes, with preserved lemons, with or without honey.
To flavour tajines in Moroccan cuisine, we use different spices like saffron, ginger, turmeric, cumin, paprika, pepper, ground cinnamon and Ras el hanout.

Some Famous tajines are mqalli or mchermel usually reserved for special occasions (weddings, parties or celebrations).
Lamb with onions and raisins tajine
Ingredients :
4 tablespoons of vegetable oil
2 large onions, chopped
1 teaspoon of cinnamon powder and 3 cinnamon stick
1 teaspoon of ginger powder
1 teaspoon ground black pepper
1 pinch of saffron powder
1 whole shoulder of lamb cut into pieces
1 bunch of parsley
4 tablespoons of honey
300 g of grapes
salt
Recipe :
In a pan heat the oil with onions, spices, 1 teaspoon salt and 1 liter of water. Mix thoroughly.
Add the lamb pieces and bring to a boil.
Stir again and add the parsley bouquet attached. Cook for 20-25 minutes, stirring regularly.
Remove the meat from the pot before it is fully cooked.
In the pot, put the honey and raisins previously rinsed with cold water. Simmer uncovered on low heat for 15 minutes to reduce the sauce well.
Return the meat to the pan and heat over very low heat for about 15 minutes to complete cooking.
In a bowl, prepare the meat, coat with sauce with onions and raisins and serve immediately.

Moroccan Chicken Tagine with Preserved Lemon & Olives

Everyone should try this at least once. Moroccan Chicken Tagine with Preserved Lemon & Olives
This easy Moroccan recipe explains how to make classic Chicken with Preserved Lemons and Olives in an authentic tagine. Marinating the chicken for a few hours or overnight is optional.

Chicken with Preserved Lemon and Olives recipes are also available for conventional stove top preparation and slow roasting method.

The cooking time allows for bringing the tagine slowly to a simmer. Large chickens may require additional time.
INGREDIENTS
1 whole chicken, skin removed, cut into pieces
2 large white or yellow onions, very finely chopped
one small handful of fresh cilantro, chopped*
one small handful of fresh parsley, chopped*
2 or 3 cloves of garlic, finely chopped or pressed
2 teaspoons ginger
1 teaspoon pepper
1 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant)
1/2 teaspoon salt
1/4 teaspoon saffron threads, crumbled (optional)
1 teaspoon smen (Moroccan preserved butter - optional)
2 handfuls green or red olives, or mixed
1 or 2 preserved lemons, quartered and seeds removed
1/3 cup olive oil
1/4 cup water, approximately
Prep Time: 15 minutes
Cook Time: 150 minutes
Total Time: 165 minutes
Yield: Serves 4
PREPARATION
* Instead of chopping, you can tie the parsley and cilantro together into a bouquet and place on top of the chicken during cooking.
Prepare the Chicken
Remove the flesh from the preserved lemon, and finely chop it. Add the chopped lemon flesh to a bowl along with the chicken, onion, garlic, cilantro, parsley, spices and smen, and mix well. If time allows, let the chicken marinate in the refrigerator for several hours or even overnight.
To Cook the Chicken
Add enough of the olive oil to the tagine to coat the bottom. Arrange the chicken in the tagine (flesh-side down), and distribute the onions all around.
Add the olives and preserved lemon quarters, and drizzle the remaining olive oil over the chicken. Add the water to the tagine, cover, and place on a diffuser over a medium-low heat.
Give the tagine time to reach a simmer without peaking. If you don't hear the tagine simmering within 20 minutes, slightly increase the heat, and then maintain the lowest heat setting required for maintaining a gentle, not rapid, simmer.
Allow the chicken to cook undisturbed for 80 to 90 minutes, and then turn the chicken over so that it's flesh side up. Cover the tagine again, and allow the chicken to finish cooking until very tender.
Turn off the heat, and let the tagine to cool for about 10 to 15 minutes before serving. Moroccan tradition is to eat directly from the tagine, using Moroccan bread to scoop up the chicken and sauce. French fries are frequently served with this dish, and may even be placed on top of the chicken.