What is a good Moroccan classical dish and desert to order?

Question

What is falafel and babaganoush?

Answer 1

Falafel:

Prep Time: 15 minutes

Cook Time: 1 hours, 45 minutes

Ingredients:

    * 1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.

    * 1 large onion, chopped

    * 2 cloves of garlic, chopped

    * 3 tablespoons of fresh parsley, chopped

    * 1 teaspoon coriander

    * 1 teaspoon cumin

    * 2 tablespoons flour

    * Salt

    * Pepper

    * Oil for frying

Preparation:

Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.

Drain chickpeas, and place in pan with fresh water, and bring to a boil.

Allow to boil for 5 minutes, then let simmer on low for about an hour.

Drain and allow to cool for 15 minutes.

Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.

Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.

Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.

Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).

Serve hot.

Serving Suggestion

Falafel can be served as an appetizer with hummus and tahini, or as a main course. Stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper. As an alternative, falafel can be formed into patties and served like a burger.

Serves 4.

Answer 2

Falafel and babaganoush are so good, but they are not Moroccan. If you are sincerely going to a Moroccan restaurant the menu would contain various types of cous cous and Meshoui(roasted lamb). The meal would likely begin with a bowl of our deelish Harira soup....I adore bastillas which are thin pastries that are stuffed with various things, usually chicken or seafood. For desert, try some pastries, a crepe...or my ultimate favorite reminder of my birthplace SHIBAKEYA!!!!! But don't let anyone tell you that falafel or babaganoush( looove eggplant) is Moroccan in origin because it isn't. :)

Answer 3

Tajines are possibly Morocco's most famous dish, names after the conical dish in which they are cooked, a stew of usually lamb, goat or chicken but sometimes beef or fish, cooked with a verity of spices and vegetables or fruit my favourites is lamb with quinces.

Dessert is B'stilla al Laut layers of very fine brik pastry (like filo) with a sweetened milk and almond custard flavoured with orange blossom layered between them

Falafal is a chickpea garlic and herb croquette and babbahoush is a smoky eggplant dip- both are Lebanese/Syrian