Moroccan
Sweet potato, spinach and chickpea party pies
These bite-sized vegetarian canapes can be made vegan, too.
- 1-2 hrs
- Helen Goh
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
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
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
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
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
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
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