Moroccan Bread With Charmoula And Spiced Lamb Recipes

MOROCCAN SPICED FRUIT & NUT BREAD

Moroccan Spiced Fruit & Nut Bread image

Red pepper flakes combined with the cinnamon and allspice give each slice of this bread a subtle hint of warmth. -Donna Marie Ryan, Topsfield, Massachusetts

Provided by Taste of Home

Time 1h20m

Yield 1 loaf (16 pieces) and 1/2 cup butter.

Number Of Ingredients 22

Ingredients

1/2 cup chopped dried apricots
1/2 cup chopped dates
1/4 cup orange juice
2 cups all-purpose flour
1/2 cup sugar
1/4 cup packed brown sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon crushed red pepper flakes
2 large eggs, room temperature
3/4 cup 2% milk
1/4 cup unsalted butter, melted
1 tablespoon grated orange zest
1/3 cup sweetened shredded coconut
1/4 cup chopped pecans
ORANGE BUTTER:
1/2 cup unsalted butter, softened
4 teaspoons confectioners' sugar
2 teaspoons grated orange zest
4 teaspoons orange juice

Steps:

Preheat oven to 350°. In a small saucepan, combine apricots, dates and orange juice; bring to a boil. Cook, uncovered, 1 minute. Remove from heat; let stand, covered, 10 minutes., In a large bowl, whisk flour, sugars, baking powder, salt and spices. In a another bowl, whisk eggs, milk, melted butter and orange zest until blended. Add to flour mixture; stir just until moistened. Fold in coconut, pecans and apricot mixture., Transfer to a greased 9x5-in. loaf pan. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool., In a small bowl, beat remaining ingredients until blended. Serve bread with orange butter.

Nutrition Facts : Calories 238 calories, Fat 12g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 186mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.

MOROCCAN BREAD WITH CHARMOULA AND SPICED LAMB

Moroccan Bread with Charmoula and Spiced Lamb image

Provided by Rafih Benjelloun

Categories Bread Herb Lamb Side Bake Spice Bell Pepper Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 breads (2 servings per bread)

Number Of Ingredients 24

Ingredients

For lamb
1/2 pound boneless leg of lamb steaks, trimmed, cut into 3 x 1/2 x 1/4-inch strips
2 tablespoons chopped fresh parsley
1 teaspoon ground cumin
1/2 teaspoon ground coriander
For dough
1 cup warm water (105°F. to 115°F.)
4 teaspoons dry yeast
1/4 cup olive oil
1 1/2 teaspoons salt
1 1/2 cups whole wheat flour
1 1/2 cups all purpose flour
2 tablespoons olive oil
Charmoula topping
2/3 cup thinly sliced red bell pepper
2/3 cup thinly sliced red onion
2/3 cup chopped fresh cilantro
1/4 cup water
2 tablespoons olive oil
2 tablespoons paprika
1 tablespoon chopped garlic
1 tablespoon tomato paste
1 1/2 teaspoons ground cumin
1/4 teaspoon dried crushed red pepper

Steps:

Make lamb:
Stir all ingredients in bowl to blend. Sprinkle with salt and pepper. Chill at least 2 hours and up to 1 day.
Make dough:
Pour 1 cup warm water into large bowl; sprinkle yeast over. Let stand until mixture is foamy, about 10 minutes. Mix in 1/4 cup oil and salt. Combine both flours in medium bowl. Stir enough flour mixture into yeast mixture 1/2 cup at a time to form slightly sticky dough. Knead on floured surface until smooth and elastic, about 10 minutes. Oil large bowl; add dough and turn to coat. Cover bowl with plastic wrap. Let stand in warm area until doubled in volume, about 1 hour.
Meanwhile, heat 2 tablespoons oil in medium skillet over medium-high heat. Add lamb mixture; sauté until just cooked through, about 3 minutes. Transfer to plate.
Make charmoula:
Combine all ingredients in medium bowl. Season with salt and pepper. Set aside.
Punch dough down. Divide into 4 equal pieces. Cover; let stand 10 minutes. Preheat oven to 450°F. Roll out each dough piece on floured surface to 7-inch square. Top each with 1/4 of charmoula, then 1/4 of lamb, pressing to adhere to dough. Oil 2 large baking sheets. Using large spatula, transfer breads to sheets.
Bake breads until cooked through and brown on bottom, about 15 minutes. Serve warm.

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