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Moroccan Braised Lamb Susan's Restaurant
In a saucepan simmer chick-peas in water, cover partially and
cook for 1 1/4 hours, or until tender. Remove from heat and let stand
2 hours.
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Moroccan Carrot And Orange Salad
1. Section the oranges (about 2 cups).
2. Cut the onions into 2-inch lengths (about 2 cups).
3. Soak the currants in water for 10 minutes and drain....
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Moroccan Carrot Salad- Chizu Salada
1. Peel and cut carrots into 1/4 inch slices. Bring water to boil and add
salt and carrots.
2. Cook carrots until soft but with some firmness. D...
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Moroccan Charosets
1. Process dates, rinsins and walnuts in food processor until mixture
is finely chopped and begins to mass. Add enough wine to make sticky
dough.
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Moroccan Chicken With Preserved Lemons
NOTE: For less sodium, use ripe olives instead of calamatas.
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Pour ...
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Moroccan Harost Balls With Dates, Raisins And Nuts
Process the dates, raisins, and walnuts in a food processor until the mixture
is finely chopped and begins to stick together. Add enough wine to make a
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Moroccan Lemon Chicken With Olives
In a food processor, finely chop onion and garlic. Dredge chicken in
flour. In a large skillet, heat oil over medium heat. Saute chicken
and onion ...
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Moroccan Orecchiette with Grilled Fish Salad
1. Prepare a fire in an outdoor charcoal grill or preheat a broiler (griller).
2. In a large pot over high heat, bring the water to a boil. Cook the pasta<...
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Moroccan Preserved Lemon Quarters
Title: MOROCCAN PRESERVED LEMON QUARTERS
Categories: Foreign, Fruits
Yield: 4 servings
Eureka/Meyer lemons,rinsed
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Moroccan Spice-Rubbed Leg of Lamb
(Note: leftovers are great in pita bread with yogurt-cucumber sauce!)
Preheat oven to 375 F. In small saucepan of boiling water, blanch the
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African 