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New ImageSo staying on the continent of Africa we head North West 5,015 km to this beautiful part of the globe. I have never been but am told it is beautiful, but I do love Moroccon food, so will be interesting to see what I can come up with for dinner tonight…

Morocco is officially the Kingdom of Morocco and is a country in North Africa in the Maghreb region. Rugged mountains and dessert land is what Morocco is considered to be like and similar to France and Spain it has a Mediterranean and Atlantic coastline. The population of Morocco is approximately 33 million and covers an area of around 172 square miles. The capital is Rabat. However, the largest city is Casablanca with other familiar major cities such as Marrakesh, Tangier and Agadir. It has a culture that is a mixture of the native Berber, Arabs, Sub Saharan African and Europeans

Morocco is a constitutional monarchy with an elected parliament. The King holds huge powers and legislative powers over religious affairs, the military and foreign policy and Executive power is implemented by the government. Islam is the principle religion and the principle languages are the indigenous Berber, Moroccon Arabic, Arabic and extensively spoken is French. There is so much to learn about Morocco but don’t want to bore you too much but have a look here for more.

Moroccan food/cooking is deemed one of the most significant cuisines in the world and the reason for this is the diverse influencers from settlers and migrants who have passed through and made their mark. Tagines and Couscous originate from the first natives of Morocco – the Berbers. The Arab settlers brought with them dried fruits, nuts and spices along with recipes of sweet and sour mixtures. Olives, Olive juice and citrus were introduced by The Moors and the Jewish – Moors introduced the preserving methods that can be used with lemons and pickles. “The Ottoman Empire” gave us BBQ  – kebabs to Moroccon food, while the short lived French colony made its mark by introducing pastries, cafes and wine. All Moroccon dishes have a place and vary with the season, market and region…

Time, for us, this evening is an obstacle as I don’t get home form the day job until 17.30 ish and then to begin to cook a Tagine would be difficult and also there would be no marinating time. I searched until I found something quick, simple and tasty and hopefully I have achieved this. I opted for Ground Lamb Meat Skewers. which I am going to serve with Spicy Moroccan Rice.The recipe includes chicken, but am going to omit this as we are having the kebabs/meat skewers…


For the skewers, place all the ingredients in a bowl and massage together. The recipe doesn’t ask for the mixture to be chilled but we decided to just so it held its shape better when moulding.


The spices used in this dish are gorgeous and the fresh nutmeg reminds me so much of my granny who always used fresh nutmeg in her baking and granny and mum who used it on their rice puddings and with the butter and milk used created a magnificent skin 🙂  There were always family arguments…                         Anyway we digress…

Once all mixed together, and chilled, if you think it necessary, mould the mince mixture into kebab/sausage shapes.

DSCF2237We opted not to load onto a skewer, partly because we don’t have a working grill…New cooker needed !!!  🙂

We lightly cooked the kebab/skewers without fat gently and the aroma from the mixed ingredients was awesome…Lamb is such a gorgeous tender meat and makes wonderful kebab.skewers.


The aroma was awesome and could be smelt throughout the house… In my opinion all the added spices could be recognised. So whilst these yummies were cooking we prepared the rice dish.


The recipe does use chicken as previously mentioned, we opted not to use chicken, because of making/cooking the meat skewers. Therefore, we started at the onion stage. We cooked the spices first , then added the onion, when soft add the rice, apricots, chick peas and stock simmering until the rice is ready to eat…Again the bouquets from the spices were very aromatic



The finished dish was amazeballs and have to admit was unexpected as we have had similar dishes but more Indian flavoured so was surprised by the flavours these spices created…

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DSCF2264 DSCF2262Suggested to serve was grilled tomato and onion, but we opted not to, but I served my own dish with fresh tomato…

Family Verdict: A very tasty meal, very easy to prepare and cook. The flavours were amazing…this could be served with a lush green salad or even some plain white rice…certain to have again and even make some to put in the freezer and have them to take for lunch…