Repaid

I see the lights on the ceiling.

I see the stars in the lights.

I see the what we once had, and what we
lost…

You see the curtains draped in front of me.

You see the sun come up alone.

You want to show me just what you can see,

and I, I turn away.

You hear my words, you hate my words, I

hate you too.

I look right at your eyes, I look right

through your eyes.

I change conversation thought for you…

I throw a look that you can’t catch from

far behind, and you, you turn away.

But don’t feel bad ’cause you do to me all

the things I do to you…

White Chocolate Baba Ganoush

·{Moroccan}·

Life, Miracles and all the hassles in-between

·{Moroccan Avocado Smoothie}·

I am not a huge fan of avocado’s however I do like to “hide” them in certain foods and this smoothie is the best EVER!!!

Start off with + 1 avocado,

<[I recommend a smaller blender]>

+ 1 teaspoon sugar of choice

Then  + 1/2 cup or milk or almond milk

Let blend for a minute

+ milk until creamy texture desired is reached

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Shortcut Moroccan Vegetable Tagine with Couscous

Delicious Recipes

Prep time: 5 min

Cook time: 30 min

Yield: 4 servings

Level: Easy

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Couscous Cake

mohabhoj

Used leftover couscous to make couscous cakes. Added a medley of vegetables for texture and spices for flavor/heat.

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Moroccan Beetroot and Coriander Salad

Naf Can Cook

Ingredients

1 bunch beetroot, ends trimmed

1/2 cup torn mint leaves

1/2 cup chopped coriander leaves

Dressing:

1/2 cup low-fat natural yoghurt

1 tbsp lemon juice

1 tsp sumac (can be substituted with lemon zest + a little salt)

Method

Place the beetroot in a large saucepan of boiling water and cook for 40 minutes or until tender.

Drain and set aside to cool completely.

Peel the beetroot and chop it roughly.

Place in a salad bowl with mint and coriander.

Whisk together the yoghurt and lemon juice.

Tip into a small serving bowl and top with lemon zest and sumac.

Serve the beetroot salad with the dressing on the side.

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Moroccan Chickpeas on Tuesdays Table

No Plain Janie

Moroccan Chickpeas is what’s on Tuesdays Table
     Chickpeas are full of protein and these are full of flavor.

Delicious as a side dish or a main course, you could add chicken to bulk it up if you want something more substantial.  Don’t get discouraged at the ingredient list. If you don’t have any of the spices, leave it out or add your own favorite combination

Ingredients:

canola oil for cooking

1 yellow onion chopped

1 tsp cinnamon

2tsp cumin

2 tsp ground coriander

1/2 tsp tumeric

1/2 nutmeg

1 tbsp ginger

2 cloves of crushed garlic

2 tbsp raisens

1 small can of tomato paste

1/4 cup tomato juice

4 cups cooked chickpeas, or right out of a can

1 roasted or raw red pepper, chopped

1/4 cup chopped parsley

1/2 tsp cayenne

2 tbsp mint, optional

juice of a  lemon

Method:

In a large skillet sauté the…

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Moroccan Meatballs with tangy tomato sauce, in Slow cooker

My friend Dana made me this recipe years ago and I fell in love with it instantly. It was actually the reason that I bought a slow cooker, because I HAD to be able to make this at home. It has such an interesting and flavourful combination of spices; using cinnamon & cumin, fennel & oregano, orange & raisins. The original recipe called for much less sauce, but the sauce is my favourite part so my recipe makes enough sauce that it is almost soup-like. Sometimes I eat it over quinoa or couscous, but often I just eat it as a soup. And I love serving it with a few thin slices of parmesan cheese (which is not at all moroccan!)

Morrocan Meatballs with Sauce

Meatballs:
700g lean ground beef (Makes 40 meat balls)
½ cup almond meal (you can use italian breadcrumbs, but I prefer to keep it low…

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Middle Eastern Mezze Feast

Apricot Pistachio Couscous

Cooking at Sabrina's

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