Creative Apple Recipes Roasted 1 Moroccan Spiced

MOROCCAN SPICED POTATOES

Steps:

• In a small bowl, combine the coriander, cumin, salt, turmeric, cinnamon, and paprika; set aside.
• Place potatoes in a medium saucepan, cover with water, and bring to a simmer over high heat. Simmer until potatoes are tender, about 20 minutes. Drain, and run under cold water to stop the cooking process. Cut potatoes into 1/2-inch pieces.
• Place the wok over high heat. Add 1 tablespoon canola oil; swirl to coat wok, and heat until just starting to smoke. Add the potatoes and reserved spices, and saute, stirring frequently, until potatoes just begin to brown, about 15 minutes. Add the remaining tablespoon of canola oil, red onion, and garlic, and continue to saute, stirring frequently until potatoes are golden, about 8 minutes more. Add the raisins, and stir to combine. Remove from heat; stir in the lemon juice and dill. Serve garnished with lemon zest and mint.

ROAST LEG OF LAMB WITH MOROCCAN SPICE RUB RECIPE - (4.1/5)

Steps:

• Make the spice rub. Toast cumin seeds and coriander seeds in a dry skillet over medium low heat, stirring frequently, for 5 or so minutes, until fragrant. Transfer to plate and let cool thoroughly. Grind cumin, coriander and peppercorns with a mortar and pestle or in a spice grinder. Combine the cumin mixture in a bowl with the remaining rub ingredients, stirring to thoroughly blend. Spread the rub evenly over the entire surface of the leg of lamb. Wrap the leg of lamb in plastic wrap and marinate, chilled, for 4 hours or longer. Remove from fridge for last half-hour of marinating to let it warm up slightly before roasting. Roast the leg of lamb. Preheat the oven to 350ºF. Lightly oil a baking pan and place the leg of lamb in a rack in the pan. Roast in the center of the oven for 15 to 20 minutes per pound, rotating the pan once halfway through. Variations in ovens and the size of the leg of lamb will cause cooking times to vary quite a bit. Use a quick-read thermometer to check the lamb well before you think it should be done. You're shooting for an internal temperature of anywhere from 130 to 145ºF. Remove from the oven and let it rest, tented lightly with foil, for 10 minutes before slicing and serving.

TFAH - A MOROCCAN APPLE DESSERT

Steps:

• Begin by removing the yellow part of the lemon peel from the lemons and cutting it into small strips.
• Juice the lemons and reserve 1/2 cup for later use.
• Peel and core apples, cutting into 8 - 10 wedges depending on the size of your apples.
• Place sugar, water, and cinnamon in a large saucepan and bring to a low boil.
• Once the mixture boils, add the apples, lemon rind, lemon juice and orange blossom water to the pot. (I find orange blossom water to be quite potent and would start with the lower amount and add more to suit personal taste.)
• Cook until the mixture is dry and the apples and lemon rind are tender.
• Remove from heat and allow the dessert to cool.
• Serve at room temperature.

CREATIVE APPLE RECIPES- ROASTED #1- MOROCCAN - SPICED

Steps:

• Pre heat the oven to 425 Cut the apples into chunks and toss them with the olive oil. Spread the apples on the baking sheet Roast for 10 minutes. Mix the remaining spice and ingredients together. Remove the apples from the oven and toss themn with the mixture. ROast until tender, stirring occasionally, for 10-15 min.