MOROCCAN COUSCOUS
Steps:
- Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.
- Add the pignoli nuts and currants to the couscous, stir and serve.
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
ZUCRE COCO -- MOROCCAN COCONUT FUDGE CAKES
Literally this translates into coconut sugar. I have added the word fudge here as these are most commonly called "cakes." Also, for ease I have used evaporated milk in the recipe though mass marketing of evaporated milk here is relatively new. Most home cooks evaporate their own milk, IF they can afford milk. This is a lovely very sweet ending to a rich meal served with strong black coffee and how we most often serve it here. This sort of recipe is made only by those who have money and certainly isn't the average person's fare who is more concerned with finding bread. Morocco is devistatingly poor with 95% of the wealth belonging to just under 5% of the people. Moroccans say it is a true blessing to be able to eat so extravagantly as to have these coconut cakes. This is quick to make and if you love coconut, this is for you! Cut into very small squares though; Moroccans adore things extremely sweet. Enjoy! c.\2005
Provided by Hajar Elizabeth
Categories Candy
Time 35m
Yield 1 1/2 pounds, 36 serving(s)
Number Of Ingredients 5
Steps:
- Line an 8x8 pan or similar sized round pan with foil (as I do here as we do not have waxed paper) or waxed paper.
- In a heavy bottomed 2qt. saucepan combine coconut, evaporated milk and sugar.
- Simmer gently to soft ball stage; 238 degrees. Here we test in cold water and do not use a thermometer. The cooking time is my best guess as I have never made this using a western stove.
- Stir in the butter and lemon rind and allow to cool to room temperature.
- Beat until thick and glossy as you would for fudge but beating to glossy not until it loses it's gloss.
- Pour into prepared pan and chill 2 hours. Cut into 1/2" to 1" squares.
Nutrition Facts : Calories 139, Fat 9.2, SaturatedFat 7.9, Cholesterol 3.2, Sodium 14.8, Carbohydrate 14.7, Fiber 2.1, Sugar 12, Protein 1.2
MOROCCAN COCONUT FUDGE-ZUCRE COCO
This is a popular Moroccan sweet. I found this on a website called Cooking Up Peace. Posted for ZWT9
Provided by AlaskaPam
Categories Candy
Time 40m
Yield 64 pieces
Number Of Ingredients 5
Steps:
- Line an 8"x8" pan with foil.
- Combine coconut, condensed milk, and sugar in a large sauce pan. Gently simmer until it reaches the "soft ball stage" which is 235F-245°F.
- When the mixture is the right temperature stir in the butter and lemon rind. Allow to cool to room temperature and then beat the mixture until it is thick and glossy. Pour into the pan lined with foil and chill. Once it is chilled, cut into small squares.
Nutrition Facts : Calories 56.5, Fat 2.4, SaturatedFat 1.9, Cholesterol 2.2, Sodium 8.8, Carbohydrate 8.8, Fiber 0.4, Sugar 8.4, Protein 0.5
THE MOJITO COCO
Another coconut mojito from somewhere out on the web. Purported to be so good that you should make these by the pitcher
Provided by Kitchen Witch Steph
Categories Beverages
Time 3m
Yield 1 drink, 1 serving(s)
Number Of Ingredients 6
Steps:
- Muddle the mint with the lime juice in a cocktail shaker.
- Add rum, syrup and coconut cream, and shake well with ice.
- Strain into tall glasses and top off with club soda.
- Garnish with extra mint leaves.
Nutrition Facts : Calories 520.7, Fat 5, SaturatedFat 4.5, Sodium 16.7, Carbohydrate 3.8, Fiber 0.7, Sugar 2, Protein 0.8
MOROCCAN COUSCOUS
This dish is great served with my Lamb Tagine and Cucumber Raita also on this site.
Provided by BenevolentEmpress
Categories Side Dish Vegetables Squash Summer Squash
Time 55m
Yield 8
Number Of Ingredients 19
Steps:
- Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.
- Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.
Nutrition Facts : Calories 245.6 calories, Carbohydrate 48.1 g, Fat 2.6 g, Fiber 5.2 g, Protein 8.4 g, SaturatedFat 0.3 g, Sodium 263.3 mg, Sugar 9.6 g
COCONUT FUDGE
This recipe always is a hit!
Provided by Danielle 'Aminah' Samuels
Categories Desserts Candy Recipes Fudge Recipes
Time 2h47m
Yield 24
Number Of Ingredients 8
Steps:
- Line a baking dish with aluminum foil.
- Mix sugar, sweetened condensed milk, coconut cream, and butter together in a pot; bring to a simmer until temperature of milk mixture reaches 225 degrees F (110 degrees C), about 30 minutes.
- Stir coconut extract, ginger, vanilla extract, and bitters into milk mixture; continue simmering until temperature reaches 236 degrees F (113 degrees C), about 10 minutes. Remove pot from heat and let fudge stand for 2 minutes.
- Pour fudge into the prepared baking dish; refrigerate until set, about 2 hours.
Nutrition Facts : Calories 155.1 calories, Carbohydrate 26.3 g, Cholesterol 6.8 mg, Fat 5.4 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 4.3 g, Sodium 24.6 mg, Sugar 25.5 g
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