Tastes of Here and There: 50 Old and New Moroccan Recipes by Julia Chiles

Author:Julia Chiles [Chiles, Julia]
Language: eng
Format: epub
Published: 2019-11-19T18:30:00+00:00

Moroccan Tfaya Stir-Fry

For added crunch and protein, add in slivered almonds! Makes 2 servings.

Ingredients:

• 1 cup white rice (pre-cooked)

• 1/4 cup Moroccan red peppers

• 1/3 cup onions, julienned

• 1 heaping tablespoon butter--

• 2 tablespoons honey

• 1/4 teaspoon pepper

• 1/2 teaspoon cinnamon

• 3/4 teaspoon paprika

• 1/3 teaspoon saffron threads (crumbled)

• 3 tablespoons rose water

Instructions:

In bowl, soak raisins in water 20-30 minutes.

In skillet warmed over medium high heat melt butter and sauté onions 2-3 minutes.

Drain raisins.

To pot add drained raisins, butter, honey, pepper, ginger, cinnamon, saffron, turmeric, water and salt.

Bring mixture to a boil, reduce heat, cover, and simmer 25-30 minutes.

Stir in flower water and let thicken to desired consistency.

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