Moroccan Nite: November 2004

GRILLED FLANK STEAK IN MOROCCAN SPICES
from April

Ingredients:

• 1 med. onion, thinly sliced


• 1/2 c. olive oil


• 5 tbsp. fresh lemon juice


• 2 tbsp. soy sauce


• 2 tbsp. minced fresh parsley


• 3/4 tsp. minced fresh ginger


• 1 tbsp. ground cumin


• 1 tbsp. chili powder


• 2 tsp. dry sherry


• 1 tsp. turmeric


• 1 tsp. dried oregano, crumbled


• 1 tsp. coarsely ground pepper


• 6 garlic cloves, minced


• 4 lbs. flank steaks


• Fresh cilantro sprigs
  

Directions:
Mix first 13 ingredients in large bowl. Divide marinade mixture between 2 large shallow baking dishes. Add steaks to dishes, turning to coat in marinade. Cover and refrigerate overnight, turning steaks occasionally.
To grill: Remove steaks from marinade. Strain marinade into heavy small saucepan. Grill steaks (medium-high heat) to desired degree of doneness, about 4 minutes per side for medium-rare. Transfer to platter. Let stand for about 5 minutes before slicing.
Meanwhile, bring marinade to boil. Cut steaks diagonally into thin slices. Pour some of marinade over. Garnish with cilantro and serve. Nice with French bread.

MOROCCAN MUSHROOM COUSCOUS
from Robyn, courtesy recipezaar.com

Ingredients:

• 1/4 cup olive oil


• 1 lb fresh mushrooms, sliced


• 1 small onions, thinly sliced


• 1 clove garlic


• 1 teaspoon cumin


• 1 teaspoon corriander seeds , crushed


• 1/4 teaspoon cinnamon


• 1/4 teaspoon nutmeg


• 1/4 teaspoon tumeric


• 1/4 teaspoon saffron threads


• 1 1/2 cups orange juice


• 1 teaspoon lemon or orange zest


• 1 cup uncooked couscous


• 1/4 cup raisins


• salt & pepper

Directions:
Heat 2 tablespoon oil add mushrooms seasoned with salt and pepper saute till tender.
Remove from pan and add 2 tablespoons oil, onions, garlic and spices cook for an other 5 minutes. Add orange juice and zest simmering till reduced to 1 cup.
In a medium bowl Add 1 cup hot water to couscous and raisins season with salt and pepper remove let stand for 10 minutes. For presentation plate the couscous on a large platter top with mushrooms and pour sauce on top. Just before serving toss together.

MOROCCAN HAROST BALLS WITH DATES, RAISINS AND NUTS
from Stephanie

Ingredients:

• 2 cups pitted dates


• 1/2 cup golden raisins


• 1/2 cup dark raisins


• 1/2 cup walnuts


• ½ cup unsalted pistachios


• tablespoon sweet red passover wine, (up to 2)

Directions:
Process the dates, raisins, and walnuts in a food processor until the mixtureis finely chopped and begins to stick together. Add enough wine to make asticky mass. Line a baking sheet with waxed paper. Drop slightly roundedmeasuring teaspoonfuls of the mixture onto a lined sheet. Roll each mound withmoistened palms into hazelnut-size balls. Refrigerate for at least 3 hours oruntil firm. Yield: about 60 pieces