Moroccan Haroseth Marinade Recipes

GRILLED MOROCCAN SPICED PORK TENDERLOIN WITH CREAMY HARISSA SAUCE

Steps:

• In a small bowl, combine the cinnamon, coriander, cumin, paprika, salt and olive oil. Rub the mixture evenly over the pork tenderloins. Cover and refrigerate for at least 30 minutes or up to overnight.
• Prepare a grill for high heat cooking. Place the tenderloins on the grill and cook until browned and nicely marked, 8 to 10 minutes. Turn the tenderloins and cook until a meat thermometer inserted into the center of each registers between 155 degrees F and 165 degrees F, 8 to 10 minutes longer. Transfer the tenderloins to a cutting board, tent with foil and let rest for 10 minutes. Slice and serve hot or at room temperature with Creamy Harissa Sauce.
• In a small bowl, whisk together the yogurt, lemon juice, oil, harissa and garlic until combined. Season with salt and pepper.

HAROSETH

Steps:

• Pulse together figs, apricots, and dates in a food processor until finely chopped, then transfer to a bowl and stir in walnuts and wine. Sprinkle spices evenly over mixture and stir until combined well.

MOROCCAN HAROSETH

Steps:

• Put the dates in a pan with the wine and seasonings and simmer until the mixture resembles a soft paste, about 30 to 40 minutes, stirring occasionally. Cool. Add the walnuts and serve.

EASIEST MOROCCAN HARISSA OR HOT SAUCE

Steps:

• Mix all together and serve with couscous.
• Hot chilis can be added to taste if a spicier sauce is desired.

MOROCCAN MARINADE

Steps:

• Mix all the ingredients in a glass bowl. Add 4 servings of the meat of your choice (1 lb boneless or 2 lb bone-in). Mix to combine, cover and refrigerate for 4 hours (only 30 minutes for seafood or prawns).

MOROCCAN HAROSET/CHAROSET (PASSOVER)

Steps:

• Mix the fruit with the nuts and add the grape juice to make a smooth paste.
• Roll into 1 inch balls and sprinkle with cinnamon.

MOROCCAN HAROSETH-BRAISED LAMB SHANKS

Steps:

• Add lamb shanks to marinade and toss to coat. Cover bowl with plastic wrap. Transfer to refrigerator and let marinate overnight.
• Preheat oven to 450 degrees.
• Place carrots, onion, celery, fennel, garlic, and ginger in a roasting pan. Drizzle with olive oil and toss to coat. Remove lamb from marinade and wipe off excess. Season with salt and pepper and add to roasting pan. Transfer to oven and roast, turning once, until well browned, about 20 minutes. Remove from oven and deglaze lamb and vegetables with wine and tomato paste.
• Decrease oven temperature to 325 degrees.
• Transfer lamb to a large Dutch-oven and add enough chicken stock to cover the lamb shanks halfway (you may not need to use all of the chicken stock). Add roasted vegetables, apricots, figs, dates, prunes, currants, almonds, walnuts, pistachios, crushed tomatoes, fennel seeds, coriander seeds, cumin seeds, and chile flakes. Place thyme, parsley, cilantro, and bay leaves in a piece of cheesecloth; tie with kitchen twine to enclose. Add to Dutch oven and cover.
• Bring lamb mixture to a simmer over medium-high heat. Immediately transfer to oven and cook until meat is tender and falling off the bone, about 3 hours.
• Remove from oven and let cool slightly. Remove lamb shanks and set aside. Remove vegetable mixture and cooking liquid from Dutch-oven and pass through a food mill back into Dutch-oven. Return lamb to Dutch-oven and toss to coat; serve.

POMEGRANATE MARINADE

Steps:

• Using a mortar and pestle, crush garlic, black pepper, and Aleppo chile pepper; add bay leaves and thyme. Crush to release oils. Transfer to a nonreactive bowl; whisk in molasses, vinegar, and olive oil.

MOROCCAN HAROSETH MARINADE

Steps:

• In a small skillet, lightly toast cumin seeds, fennel seeds, chile flakes, and coriander seeds over low heat until fragrant. Transfer to large shallow baking dish and add olive oil, wine, orange peel, salt, thyme, parsley, cilantro, garlic, and ginger; stir to combine.