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Three Moroccan-Inspired Recipes





Broiled or Grilled Lobster Tails

· Split the lobster tail down the back with a sharp knife and open it.

· Season with a vinaigrette of olive oil, oregano, garlic, Aleppo pepper, smoked paprika, salt, pepper, and orange juice.

· Grill over hot coals flipping every few min until done (8-12 min) or place on a baking sheet and bake at 425 for 6-8 min, then finish under broiler until done (about 5 min longer).

o Note: If you slightly undercook them and let them rest for several minutes, they will be succulent and less prone to drying out.

o Meat should be firm and white with the fat solidified; if it’s still tough and glistening, cook a bit longer.



Broiled or Grilled Ostrich [1]

· Ostrich or Emu Steak

· Make a marinade of or dry rub of cumin, coriander, paprika, Aleppo pepper, black pepper, garlic, cinnamon, parsley, olive oil, lemon juice, pomegranate molasses, balsamic vinegar. Omit the wet ingredients if you would prefer a rub. Cover steak and place in the fridge for several hours

· Bring steak to room temp before cooking.

· Broil 4-5 min a side until medium rare.

· Let rest several min before slicing


Zaalouk (zucchini pate)[2]

· Boil 1-2 lbs of young zucchini in salted water until firm but mashable, drain, and set aside.

· Prepare a dressing of salt, cumin, coriander, smoked bittersweet paprika, fresh chili pepper, garlic, lemon juice, prepared harissa or dried pepper flakes of choice (I used a dried Calabria pepper from my friend Cat's garden)

· Mash zucchini and dressing together and refrigerate for a few hours or overnight

· Drizzle olive oil to taste to serve. This is a really good base for a roasted potato salad




[1] Crush Magazine, “Moroccan Big Bird,” accessed June 18, 2023, https://crushmag-online.com/recipe/moroccan-big-bird/. Crush Magazine calls for marinating overnight and frying the steak. I have found that this seasoning makes a wonderful dry rub, which I prefer sparingly on tender cuts of meat about 30 min before cooking. I do love the marinade for tougher cuts of meat. It's great on chicken and beef too.

[2] Gil Marks, Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World, (Hoboken: Wiley Publishing, 2005), iv-454, 79. While the recipe listed on this page is for a Tunisian Zucchini Relish, Gil Marks describes the Moroccan version in his introductory notes. I use the spice swap listed and add fresh chili peppers.

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