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Moroccan

Helen Goh’s bisteeya-inspired vegetarian pies.
EASY

Sweet potato, spinach and chickpea party pies

These bite-sized vegetarian canapes can be made vegan, too.

  • 1-2 hrs
  • Helen Goh
Neil Perry's Moroccan-style chicken pie. Serve with rice or cous cous and a salad.

Moroccan-style chicken pie recipe with filo pastry

A Moroccan classic, this pie is well worth the effort. I particularly love its sweet 'n' savoury nature. To complete, serve with my carrot salad and with couscous or rice.

  • 1-2 hrs
  • Neil Perry
Neil Perry's lamb shoulder and carrot tagine.

Neil Perry's lamb shoulder and carrot tagine

Is anything more cheering in the depths of winter than a tagine? Contrary to popular belief, they really take no time at all. At this time of year, I like to serve them with a fennel and blood orange salad, some spicy harissa paste on the side and cous cous. Hydrate the cous cous following the directions on the pack, then steam for 20 minutes, for a light, fluffy accompaniment to this heart-warming braise.

  • 1-2 hrs
  • Neil Perry
Pumpkin, chickpea and chermoula pies with optimum crisp filo coverage.

Chermoula roast pumpkin and chickpea filo pie

Before you say you don't have time to make fresh chermoula, I promise this takes no longer than a minute and you use every skerrick of it in this recipe. It's worth it as it adds so much more flavour. Make double and store the extra in the fridge to go over all manner of grilled proteins or roasted veg.

  • 1-2 hrs
  • Katrina Meynink
Grilled prawns with chermoula.
EASY

Karen Martini's barbecued prawns with chermoula

This chermoula is based on a recipe I picked up in Morocco. There’s no single way to make this North African paste – there are many variants incorporating different ingredients and spices. It’s fabulously versatile: use it as a marinade, finishing sauce or condiment. Here, dressing the piping-hot prawns in the chermoula releases all its aromatic flavour while being gentle enough to preserve all its bright, herby freshness.

  • < 30 mins
  • Karen Martini
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Flatbreads topped with chermoula marinated chicken, charred lemon, dates and tzatziki.

Grilled chermoula chicken flatbreads with charred lemon, dates and tzatziki

Feel free to substitute the chermoula paste with a store-bought version for a speedier dinner option. I prefer to make my own; I'll often make a double batch and keep the leftovers in a screwtop jar in the fridge.

  • 30 mins - 1 hr
  • Katrina Meynink
Moroccan fish with fresh tomato sauce.
EASY

Moroccan fish with fresh tomato sauce

A recipe from the Good Food collection.

  • 2 hrs +
Neil Perry's tagine of squid, tomato and red capsicum

Neil Perry's tagine of squid, tomato and red capsicum

The meatiness of squid, and the long simmering of this dish intensifies its flavour, giving it a wonderful depth.

  • 1-2 hrs
  • Neil Perry
Murdoch Recipe Thumbnail
EASY

Chicken, apricot, pumpkin and chickpea tagine

A recipe from the Good Food collection.

  • 1-2 hrs
Jill Dupleix's chicken tagine with figs and olives.

Chicken tagine with figs and olives

Exotic saffron, feisty ginger, smoky paprika, warm cumin and sweetly scented cinnamon go into this simple tagine. Serve with cous cous and extra harissa to add to your taste.

  • 1-2 hrs
  • Jill Dupleix

Original URL: https://www.smh.com.au/goodfood/topic/moroccan-lax