Page 2 – Budget Bite Recipes

Here’s a recipe for Moroccan Mint Tea, a beloved and refreshing drink that is an essential part of Moroccan hospitality. It's made with green tea, fresh mint leaves, and sugar, and served in a traditional way. Ingredients: 1 tablespoon loose green tea (preferably Chinese gunpowder green tea) 1-2 sprigs of fresh mint (about 20-25 leaves) 3-4 cups boiling water 2-3 tablespoons sugar (or to taste) Optional: 1-2 cardamom pods (for extra flavor) Instructions: Rinse the Tea: In a teapot, add the loose green tea leaves. Pour in about a cup of boiling water over the tea leaves and swirl it around for a few seconds. This helps to rinse the tea and remove any bitterness. Discard this water. Brew the Tea: Add about 3 cups of boiling water to the tea leaves in the teapot. Let it steep for 5 minutes to brew the tea. Add the Mint and Sugar: While the tea is brewing, rinse the fresh mint sprigs under cold water. Once the tea has steeped, add the fresh mint leaves and sugar to the teapot. Stir well to dissolve the sugar. Steep and Mix: Allow the tea to steep for another 5-10 minutes. The longer it steeps, the more aromatic the mint will become. If you like a stronger mint flavor, you can crush the mint slightly with a spoon or muddler. Serve: To serve traditionally, pour the tea from a height into small glasses. This helps to aerate the tea and create a frothy top. If you prefer, you can strain the tea before serving to remove the mint leaves and tea leaves. Optional Flavoring: If you like extra flavor, you can add a couple of lightly crushed cardamom pods to the tea while it’s brewing. Tips: Sweetness: Moroccan mint tea is traditionally served very sweet, but you can adjust the sugar to your liking. For a less sweet version, start with 1 tablespoon of sugar and adjust from there. Serving: Moroccan mint tea is typically served in small glasses, often accompanied by Moroccan pastries or sweets. Moroccan Mint Tea is a symbol of hospitality and a refreshing way to enjoy a sweet, aromatic drink. It’s perfect for cooling off on a warm day or enjoying with friends and family!

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Easy Moroccan Mint Tea

Khobz, the traditional Moroccan flatbread

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Khobz the traditional Moroccan bread

Here's a recipe for Tangia, a traditional Moroccan slow-cooked dish from Marrakech, typically made with lamb or beef. It’s cooked in a clay pot (called a "tangia"), giving the meat a tender texture and rich flavor. Ingredients: 2 lbs (900 g) lamb (shoulder or shank), cut into large chunks 2 tablespoons olive oil 1 large onion, chopped 4 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon paprika 1 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon turmeric Salt and pepper to taste 1/4 teaspoon saffron threads (optional) 1 preserved lemon, peeled, seeded, and cut into quarters 1/4 cup fresh parsley, chopped 1/4 cup fresh cilantro, chopped 1 cup water or beef broth 2 tablespoons raisins (optional) 1/4 cup almonds, toasted (optional) 1 tablespoon butter (optional, for extra richness) Instructions: Prepare the Meat: In a large bowl, rub the lamb pieces with olive oil, minced garlic, cumin, coriander, paprika, ginger, cinnamon, turmeric, salt, and pepper. Let it marinate for at least an hour (or overnight for the best flavor). Preheat the Tangia Pot: If using a traditional Moroccan tangia pot, preheat it in your oven at 325°F (165°C). Alternatively, you can use a Dutch oven or any large, heavy pot that can be covered. Cook the Lamb: Heat some olive oil in a large pan over medium heat. Brown the lamb chunks on all sides to seal in the flavor, about 5-7 minutes. Once browned, transfer the lamb to the tangia or pot. Add the chopped onion, saffron (if using), preserved lemon, fresh parsley, and cilantro. Pour in the water or beef broth and stir to combine. Slow-Cook the Tangia: Cover the pot with a lid and cook in the oven for about 2-3 hours or until the meat is fork-tender and the flavors have melded together. If you're using a tangia pot, you can also cook it in a traditional Moroccan oven or a slow-cooking method over hot coals. During the last 30 minutes, you can add raisins to give a sweet contrast to the savory flavors. Finish and Serve: After the lamb is cooked and tender, remove the pot from the oven. Stir in the toasted almonds and butter for richness if desired. Serve the tangia with Moroccan bread (khobz) or couscous to soak up the flavorful sauce. Tips: For added depth of flavor: If you have access to a traditional tangia pot, it will give the dish a smoky, unique taste that’s hard to replicate with modern cooking vessels. Optional vegetables: You can add vegetables like carrots or potatoes into the pot for a one-pot meal. Tangia is an unforgettable Moroccan dish with tender, aromatic meat and a rich broth. The preserved lemon, saffron, and spices create a balanced, delicious flavor that’s perfect for family gatherings or a special occasion.

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Tangia the unforgettable Moroccan dish

Here’s a recipe for Zaalouk, a delicious Moroccan eggplant and tomato salad, known for its smoky flavor and rich spices. It's a great side dish or appetizer. Ingredients: 2 large eggplants (aubergines), peeled and cut into cubes 4 large tomatoes, peeled and diced 1 onion, finely chopped 3 cloves garlic, minced 2 tablespoons olive oil 1 teaspoon ground cumin 1 teaspoon paprika 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon (optional) Salt and pepper to taste 1/4 teaspoon chili flakes or a fresh chili (optional, for heat) 1/2 cup fresh parsley, chopped 1/4 cup fresh cilantro, chopped 1 tablespoon lemon juice 1 tablespoon vinegar (optional, for tanginess) Instructions: Prepare the Eggplant: Heat a grill or griddle pan over medium heat. Once hot, place the cubed eggplants on the grill and cook them for 10-15 minutes, turning occasionally until they become tender and develop a smoky flavor. If you don’t have a grill, you can roast the eggplant in the oven at 400°F (200°C) for 25-30 minutes or sauté them in olive oil until soft. Once cooked, set the eggplant aside to cool slightly. Cook the Tomatoes and Onion: In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened and fragrant. Add the diced tomatoes, cumin, paprika, turmeric, cinnamon (if using), chili flakes (if using), salt, and pepper. Stir and cook for 10 minutes, letting the tomatoes break down and form a thick sauce. Combine the Ingredients: Once the tomatoes have softened and the mixture has thickened, add the grilled or roasted eggplant to the pan. Mix well and let it cook for another 5-10 minutes, allowing the flavors to meld together. Finishing Touches: Remove the pan from the heat and stir in the fresh parsley, cilantro, lemon juice, and vinegar (if using). Adjust seasoning to taste, adding more salt, pepper, or lemon juice if needed. Serve: Serve the Zaalouk warm or at room temperature with Moroccan bread (khobz), pita, or as a side to your main meal. It can also be enjoyed as a dip. Tips: Smoky Flavor: If you want to enhance the smoky flavor, you can roast the eggplants directly over an open flame (on a gas stove) or grill them. Chill: Zaalouk can be made ahead of time and kept in the fridge. It often tastes better the next day as the flavors develop more. Zaalouk is a wonderfully flavorful and healthy dish with the combination of smoky eggplant, tangy tomatoes, and fragrant spices. It’s a great way to enjoy vegetables with a Moroccan twist!

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Easy Zaalouk recipe

Discover the authentic taste of Morocco with this Rfissa recipe, featuring tender chicken, flavorful lentils, and aromatic spices. Perfect for special occasions or comforting family meals.

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Rfissa Recipe | Traditional Moroccan Chicken and Lentil Dish

Mechoui is a true celebration of Moroccan flavors, and with its aromatic spices and tender meat, it will certainly impress your guests!

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Moroccan Mechoui

Easy Bastilla with Chicken Pie

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Easy Bastilla with Chicken Pie

Couscous with Vegetables

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Easy Couscous With Vegetables

Easy Tagine with Chicken & Vegetables

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Easy Tagine with Chicken & Vegetables

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Mexican Rice (Arroz Rojo) – Lalo Style