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Citrons Confits Express (Quick Preserved Lemons)
African

Citrons Confits Express (Quick Preserved Lemons)

5.0

Prep
10 min
Cook
10 min
Total
1460 min

Instructions

  1. 1 Mix lemons wedges, 1/4 cup plus 2 tablespoons water, lemon juice, and salt together in a microwave-safe container.
  2. 2 Cook in the microwave for 10 minutes, stirring at 2-minute intervals to prevent spills.
  3. 3 Pour the mixture into a sterilized, airtight jar. Let stand for 24 hours before using.

By MadeInCooking

Moroccan Preserved Lemons
Pantry African

Moroccan Preserved Lemons

5.0

Prep
10 min
Cook
Total
28392 min

Instructions

  1. 1 Scrub lemons thoroughly under cold running water. Cut each lemon into quarters, but do not cut all the way through the top, so that the lemon still holds together.
  2. 2 Rub lemons generously with salt inside and out and along all the cuts. Place them in a large sterilized jar with a tight-fitting lid. Add lukewarm water to cover; the lemons should be fully immersed. Screw on the lid and let cure for 1 month in a dark, dry, and cool place.

By gartenfee

Malian Ginger Juice
Drink African

Malian Ginger Juice

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place ginger into a blender, cover with 1 1/2 cups water, and blend until ginger is thick and pasty. Strain and squeeze juice from ginger pulp into a 2-quart pitcher, squeezing ginger mixture as dry as possible.
  2. 2 Stir lemon juice and sugar into ginger juice until sugar has dissolved. Pour 7 cups water into mixture, stir to combine, and serve garnished with crushed mint leaves.

By TFRach

Traditional Baba Ghanoush
Appetizer African

Traditional Baba Ghanoush

4.5

Prep
15 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Gather the ingredients. Place one rack in the lower third of the oven and another one in the upper third. Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Cut a shallow slit along the side of the eggplant and place into a baking dish.
  3. 3 Roast on the lower rack of the preheated oven until eggplant is completely shrunken and soft, about 40 minutes. Move to the upper rack and continue baking until skin is charred, about 5 more minutes. Remove from the oven and let sit until cool enough to handle, 15 to 20 minutes.
  4. 4 Peel and discard eggplant skin. Place eggplant flesh into a bowl; stir in garlic, tahini, lemon juice, pepper flakes, and salt until well combined.
  5. 5 Drizzle olive oil over top and garnish with parsley.

By IMANKAY

Moroccan Chicken Thigh Sheet Pan Dinner
Dinner African

Moroccan Chicken Thigh Sheet Pan Dinner

4.9

Prep
30 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Combine lemon zest and juice, 2 tablespoons olive oil, 1 1/2 teaspoons ras el hanout, and 1/2 teaspoon salt in a resealable plastic bag. Add chicken and coat with marinade, making sure marinade gets under the skin. Seal the bag and refrigerate for at least 30 minutes.
  2. 2 Remove chicken from the refrigerator 20 minutes before baking and let come to room temperature.
  3. 3 While the chicken is coming to room temperature, preheat the oven to 400 degrees F (200 degrees C). Line a 13x18-inch sheet pan with aluminum foil.
  4. 4 Combine sweet potato, zucchini, chickpeas, and artichoke hearts in a bowl with remaining 2 tablespoons olive oil, 1 teaspoon ras el hanout, and 1/2 teaspoon salt. Stir until evenly combined.
  5. 5 Remove chicken from marinade and place onto the prepared sheet pan. Place vegetable mixture around chicken.
  6. 6 Bake in the preheated oven for 15 minutes. Stir vegetables, then continue to bake until chicken is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
  7. 7 Garnish with pomegranate seeds, parsley, and pistachios before serving.

By France Cevallos

African Curry
Dinner African

African Curry

4.4

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned. Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes. Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.
  2. 2 Reduce skillet heat to low. Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. Mix in lemon juice just before serving.

By Valeriekooka

Atlas Mountain Soup
Dinner African

Atlas Mountain Soup

4.7

Prep
15 min
Cook
45 min
Total
180 min

Instructions

  1. 1 Soak the apricots in water for 2 hours or more until soft; drain.
  2. 2 Heat the olive oil in a large, heavy saucepan over medium heat. Add the garlic, cinnamon, cumin, and paprika; cook and stir for 1 minute. Raise the heat to medium-high, crumble in the ground lamb, stirring and breaking it up with a wooden spoon for a few minutes until browned. Stir in the drained apricots, celery, green pepper, and tomato.
  3. 3 Using a vegetable peeler, shave 5 - 6 strips of rind off the lemon and add to the soup with the juice of the lemon. Stir in the water and sugar. Bring to a boil, then reduce heat to medium-low, cover, and simmer gently for half an hour. Season to taste with salt and pepper.

By rua

Moroccan Harira (Bean Soup)
Soup African

Moroccan Harira (Bean Soup)

4.7

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Stir together beef stock and lentils in a large pot. Bring to a boil, reduce heat to low, and keep at a simmer while preparing onion.
  2. 2 Heat olive oil in a large skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in hot oil until onion is translucent, about 5 minutes; add to stock mixture.
  3. 3 Pour garbanzo beans, kidney beans, tomatoes, and quinoa into stock mixture; stir and bring to a boil. Stir in parsley and cilantro; reduce heat to low and cook at a simmer until lentils are tender, about 45 minutes.
  4. 4 Drizzle lemon juice over soup to serve.

By modestalmond

Spicy Chickpea Tagine
Dinner African

Spicy Chickpea Tagine

4.4

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat oil in a tagine or Dutch oven over medium heat; cook and stir onions and garlic until softened, 5 to 10 minutes. Add turmeric, cumin, agave nectar, cinnamon, cayenne pepper, and black pepper and stir until onion mixture is evenly coated. Add just enough water to cover the bottom of the tagine; add carrots and salt. Cook over medium-low for 12 minutes.
  2. 2 Mix chickpeas into carrot mixture, adding more water if needed to cover the bottom but keeping the sauce thick. Cook mixture for 7 minutes.
  3. 3 Serve tagine with lemon wedges and cilantro.

By Heather

Moroccan Potato Casserole
Dinner African

Moroccan Potato Casserole

3.8

Prep
40 min
Cook
65 min
Total
105 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor bowl. Process until mixture forms a paste. Add herbs, and pulse a few times to blend. Add lemon juice, vinegar, and 2 to 3 tablespoons olive oil; blend. Season to taste with salt.
  3. 3 In a large bowl, combine potatoes, peppers, and celery. Season with salt, and toss with herb sauce. Transfer to a large shallow baking dish. Scatter tomatoes among the potato mixture. Drizzle 1 to 2 tablespoons oil over top, and cover with foil.
  4. 4 Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.

By NIBLETS

Refreshing Lentil Salad
Lunch African

Refreshing Lentil Salad

4.5

Prep
25 min
Cook
30 min
Total
115 min

Instructions

  1. 1 Bring the water and salt to a boil in a saucepan over high heat. Pour the lentils into the water while stirring constantly. Reduce heat to low, cover, and simmer until the lentils are tender but still hold their shape, about 30 minutes. Drain well.
  2. 2 Transfer the lentils to a mixing bowl and stir in the garlic, seeded tomatoes, red onion, green bell pepper, and chile pepper. Add the juice of 1 lemon plus 1 teaspoon of the zest. Mix in the shredded carrot, olives, and cilantro.
  3. 3 Season with salt and black pepper, and drizzle with olive oil; mix well. Refrigerate for at least an hour to allow the flavors to blend.
  4. 4 Before serving, mix the salad again and add more lemon juice or olive oil if needed. Transfer to a serving dish and garnish with sliced eggs.

By TUNISIANSWIFE

Vegan Moroccan Stew
Dinner African

Vegan Moroccan Stew

Prep
45 min
Cook
60 min
Total
105 min

Instructions

  1. 1 Toast cumin and coriander seeds in a dry frying pan over medium heat until fragrant, about 1 minute. Transfer to a mortar and crush with a pestle to break some seeds but leave many whole. Set aside.
  2. 2 Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, ginger, and lemon zest; cook and stir for 1 minute. Add salt, pepper, turmeric, cinnamon, allspice, and toasted spice mixture. Stir until evenly coated, being careful not to burn spices, about 1 minute.
  3. 3 Pour broth into the pot and bring to a simmer, about 5 minutes, scraping the bottom of the pot. Add tomatoes and lemon juice. Add carrots, butternut squash, and sweet potato. Mix to combine and reduce heat to medium-low. Cover and simmer until vegetables are tender, about 45 minutes.
  4. 4 Taste stew and season with more salt, if desired.

By Hester

Harira
Soup African

Harira

4.6

Prep
20 min
Cook
150 min
Total
170 min

Instructions

  1. 1 Combine lamb, onions, celery, cilantro, margarine, pepper, turmeric, cinnamon, ginger, and cayenne in a large soup pot over low heat. Cook, stirring frequently, for 5 minutes. Pour in tomatoes (without juice) and simmer for 15 minutes.
  2. 2 Add water, reserved tomato juice, and lentils. Bring to a boil, then reduce the heat, cover, and simmer for 1 hour 50 minutes.
  3. 3 Increase the heat to medium-high and add garbanzo beans and vermicelli pasta. Cook until noodles are tender yet firm to the bite, about 10 minutes. Stir in eggs and lemon juice and cook for 1 minute.

By Tali

Shelia's Chicken Yassa
Dinner African

Shelia's Chicken Yassa

5.0

Prep
40 min
Cook
60 min
Total
580 min

Instructions

  1. 1 Stir together lemon juice, oil, mustard, and garlic for marinade in a small bowl. Stir together black pepper, cayenne, lemon-pepper seasoning, and salt in another small bowl. Rub spice mixture all over chicken and transfer to a large zip-top plastic bag. Add lemon juice mixture. Seal the bag and turn to coat. Chill up to 8 hours or overnight.
  2. 2 Prepare an outdoor grill for indirect grilling, lighting burners on one side only or pushing lit coals to one side. Heat grill to medium heat, 325 to 375 degrees F (165 to 190 degrees C). Lightly oil the grill grate.
  3. 3 Transfer chicken to unlit side of grill, discarding marinade. Grill, turning once, until an instant-read thermometer inserted into thickest parts registers 165 degrees F (74 degrees C), 40 to 50 minutes.
  4. 4 Meanwhile, grill lemon halves, cut-sides down, over lit side of the grill until grill marks appear, about 8 minutes.
  5. 5 Heat 1/4 cup oil in a 12-inch cast iron skillet on the stovetop over medium-high heat until hot. Stir in onions, bell peppers, carrot, garlic, and lemon juice; cook, stirring occasionally, until liquid evaporates and vegetables are tender and starting to brown, 10 to 12 minutes. Add chicken broth; cook and stir for 1 minute. Remove from heat and stir in olives.
  6. 6 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
  7. 7 Arrange grilled chicken over vegetables in the skillet.
  8. 8 Cover and bake in the preheated oven for 20 minutes. Serve over cooked rice with grilled lemon halves.

By CookingWithShelia

Dziriat (Algerian Almond Tarts)
Dessert African

Dziriat (Algerian Almond Tarts)

5.0

Prep
120 min
Cook
25 min
Total
1585 min

Instructions

  1. 1 Prepare the almonds the day before. Bring 6 cups of water to a boil. Remove from heat, and add the almonds. Let the almonds soak in water for about 5 minutes, then drain and peel. Spread the almonds on baking sheets, and bake at 200 degrees F(95 degrees C) until completely dry and toasted. This takes several hours, and needs to be prepared ahead. Be careful not to burn the nuts, as this will give a bitter taste to the filling.
  2. 2 Combine 1 cup sugar and 1 cup water in a saucepan, and bring to a boil. Add 1 teaspoon lemon juice, reduce heat to low, and let it simmer until syrupy, about 30 to 40 minutes. Stir in orange blossom water, and remove from heat. Set sugar syrup aside.
  3. 3 Combine flour and salt in a large mixing bowl. Make a hole in the center, and pour oil, egg, 1/2 teaspoon lemon juice, and 1 tablespoon orange blossom water into the center. Mix with fingers until the dough resembles coarse crumbs. Gradually sprinkle with warm water while mixing until the dough becomes soft and pliable. Divide into 4 equal portions. Cover dough with a wet cloth, and set aside.
  4. 4 In a food processor, finely grind the almonds. Measure 3 cups of the finely ground almonds into a mixing bowl, and stir together with 1 cup sugar, baking powder, vanilla powder, lemon zest, and 2 tablespoons orange flower water. Mix in three eggs one at a time, stirring constantly; mix until you get a sticky, paste-like mixture.
  5. 5 Sprinkle cornstarch on the rolling surface to prevent sticking. Roll each portion of dough very thinly, 1 to 2 millimeters (1/16 inch). Cut the rolled dough into circles of about 10 centimeters (4 inches) in diameter each. Lightly wipe the surface of each circle with cornstarch, and fit into a tart mold, cornstarch side down to prevent sticking. Gently press the dough onto the sides and bottom of the mold, and trim extra dough from around the rim. Fill three quarters of each mold with the almond filling.
  6. 6 Bake on the top shelf at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until the surface of the tart is golden and the dough is firm. Remove the tarts from the molds as soon as they come out of the oven. Dip each tart in the sugar syrup while still hot. Stick a pine nut into the middle of each tart for decoration. Place on a wire rack to drain.

By RECIPEDOCTOR

Moroccan Beef and Lentil Stew
Dinner African

Moroccan Beef and Lentil Stew

4.8

Prep
15 min
Cook
80 min
Total
95 min

Instructions

  1. 1 Heat oil in a Dutch oven over medium heat. Add carrots, celery, and onion; cook until slightly softened, about 3 minutes. Stir in garlic and cook for 1 minute.
  2. 2 Add beef. Sprinkle salt, turmeric, onion powder, garlic powder, pepper, cinnamon, ginger, cumin, coriander, and allspice over beef and vegetables. Stir to mix. Continue to cook, stirring occasionally, until beef is browned, about 5 minutes.
  3. 3 Stir in tomato paste until combined and cook for 1 minute. Add beef broth, molasses, and bay leaves. Bring stew to a simmer. Reduce heat to low, cover, and cook, stirring occasionally, until beef is tender, about 50 minutes.
  4. 4 Mix in lentils and dried apricots. Bring stew back to a simmer. Cover and cook on low, stirring occasionally, until lentils soften, about 15 minutes. Remove and discard bay leaves. Adjust salt and pepper; mix in fresh lemon juice just before serving.

By Kim

Moroccan Harira Soup
Soup African

Moroccan Harira Soup

5.0

Prep
20 min
Cook
80 min
Total
100 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat olive oil in a stock pot over medium-high heat and cook cubed lamb until nicely browned and some of the fat has rendered, about 5 minutes.
  3. 3 Toss in diced onion and a generous pinch of salt. Cook, stirring often, until onion is soft and lightly browned, 4 to 5 minutes. Season with smoked paprika, coriander, cumin, ground ginger, black pepper, and cinnamon. Add minced garlic and cook and stir until fragrant, 30 seconds to 1 minute.
  4. 4 Add tomato paste and cook and stir for about 1 minute.
  5. 5 Add chicken broth, crushed tomatoes, and celery; stir until well combined. Add water and bring to a boil over high heat.
  6. 6 Once soup is boiling, add chickpeas and green lentils; season with salt to taste. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.
  7. 7 Mix flour and 2 tablespoons cold water in a small bowl and drizzle slurry into the soup to thicken.
  8. 8 Bring back to a simmer and add 1/2 of the cilantro and 1/2 of the parsley; stir to combine.
  9. 9 Simmer on medium-low heat until meat and lentils are perfectly tender and soup has thickened, about 20 more minutes.
  10. 10 Stir in vermicelli pasta and cook until tender, 10 to 15 minutes. Taste and adjust seasoning with cayenne and salt. Add remaining chopped cilantro and parsley and finish by drizzling lemon juice to taste into the soup.
  11. 11 Serve immediately with a drizzle of olive oil.

By John Mitzewich

Lamb Tagine
Dinner African

Lamb Tagine

4.8

Prep
45 min
Cook
120 min
Total
645 min

Instructions

  1. 1 Place lamb and 2 tablespoons olive oil in a large bowl and toss to coat; set aside.
  2. 2 Mix paprika, cinnamon, salt, garlic powder, coriander, cumin, cardamom, ginger, turmeric, cayenne, cloves, and saffron together in a large resealable bag. Add lamb to the bag and toss to coat well. Refrigerate for at least 8 hours, preferably overnight.
  3. 3 Heat remaining 1 tablespoon olive oil in a large, heavy-bottomed pot over medium-high heat. Add 1/3 of the lamb and brown well, 5 to 7 minutes. Remove to a plate and repeat to cook remaining two batches of lamb.
  4. 4 Add onions and carrots to the pot and cook for 5 minutes. Stir in garlic and ginger; continue cooking for an additional 5 minutes. Return lamb to the pot and stir in lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, until meat is tender, 1 ½ to 2 hours.
  5. 5 If the consistency of tagine is too thin, you may thicken it with cornstarch and water slurry during the last 5 minutes.
  6. 6 Serve over couscous.

By BenevolentEmpress

Hard Lemonade
Drink

Hard Lemonade

4.4

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Zest 1 lemon into large pieces using a knife. Place lemon zest in a saucepan; top with 1 cup water and sugar. Bring lemon zest mixture to a boil, stirring occasionally, until sugar dissolves and liquid is syrupy, 5 to 10 minutes. Remove saucepan from heat and cool; remove and discard lemon zest.
  2. 2 Stir lemon juice and vodka together in a pitcher; pour in lemon syrup. Stir in enough water to fill the pitcher.
  3. 3 Fill glasses with ice; pour hard lemonade into each glass. Garnish each glass with a lemon slice.

By Lisa-ButteryBooks

Lemonade
Drink

Lemonade

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a 2 quart pitcher, combine the lemon juice, water and sugar. Stir until sugar is dissolved. Chill in refrigerator.

By H Beatrice

Lemon Ice
Dessert American

Lemon Ice

4.6

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Stir sugar, lemon zest, and lemon juice together in a large bowl until smooth; slowly stir in milk. Pour into a 9x9 inch dish; transfer to the freezer.
  2. 2 Stir once when mixture begins to harden. Freeze until firm, at least 2 hours.

By bsteimle

Icy Blender Lemonade
Drink

Icy Blender Lemonade

4.4

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place lemon, sugar, cold water, and ice cubes into the container of a blender. Blend until smooth, and serve immediately.

By BEVERLYANN

Preserved Lemons

Preserved Lemons

4.7

Prep
15 min
Cook
Total
10095 min

Instructions

  1. 1 Toss the lemon slices in kosher salt to coat, and place them into a sterile 2 quart glass jar. Pour in the lemon juice, cover tightly, and let stand on the counter for 1 week. Turn the jar over daily. At the end of the week, top the jar off with enough olive oil to cover the lemons. This will keep in the refrigerator for up to 4 months.
  2. 2 To use, pull the lemon pulp from the peel, and scrape out the pith to leave only the yellow rind. Julienne, and add to your favorite dish for a lemony zing.

By THOMASSHERBOURNE

Sweet and Sour Facial Scrub

Sweet and Sour Facial Scrub

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Mix brown sugar, lemon juice, and honey together in a small bowl or container. Massage onto skin. Rinse off.

By Leigha

Lemon Drop Cocktail
Drink

Lemon Drop Cocktail

Prep
3 min
Cook
Total
63 min

Instructions

  1. 1 Place shot glass in the freezer until chilled, about 1 hour.
  2. 2 Pour vodka into the chilled shot glass. Dip lemon wedge in sugar. Shoot the vodka and immediately take a draw on the lemon.

By Allrecipes

State Fair Lemonade
Drink American

State Fair Lemonade

4.9

Prep
15 min
Cook
5 min
Total
285 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Wash lemons and peel off all the zest using a vegetable peeler; set peeled lemons aside. Add lemon zest to a bowl and cover with sugar; toss to combine. Cover and let sit for a minimum of 2 hours, or up to overnight.
  3. 3 Bring water to a boil in a pot over high heat; turn off heat and pour in lemon-sugar mixture. Stir and let sit until sugar is completely dissolved, about 5 minutes.
  4. 4 Pour through a mesh strainer back into the same bowl and discard the zest. Let cool to room temperature, 20 to 30 minutes.
  5. 5 Cut lemons in half and squeeze juice into the bowl. Pour lemonade into a serving pitcher; cover and chill thoroughly before serving over ice, at least 2 hours.
  6. 6 Enjoy!

By John Mitzewich