Morrocan Orange Red Onion And Black Olive Salsa Recipes

MOROCCAN-SPICED LAMB BURGERS WITH BEET, RED ONION, AND ORANGE SALSA

Steps:

• For salsa:
• Whisk first 3 ingredients in medium bowl to blend. Mix in next 4 ingredients. Season salsa to taste with salt and pepper.
• Do ahead: Can be made 8 hours ahead. Cover and chill.
• For burgers:
• Stir shallot, cilantro, jalapeño, garlic, salt, black pepper, paprika, and cumin in large bowl to blend. Add lamb and mix gently to combine. Shape mixture into four 1/2-inch-thick patties. Arrange on small baking sheet.
• Do ahead: Can be made 8 hours ahead. Cover and chill.
• Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill buns, cut side down, until golden, about 2 minutes; transfer to work surface. Place lettuce and large spoonful of salsa on each bun bottom. Grill burgers until slightly charred and cooked to desired doneness, about 4 minutes per side for medium-rare. Place 1 burger on each bun. Top each with mayonnaise and bun top. Serve with remaining salsa.

SEA BASS WITH MOROCCAN SALSA

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides, turning frequently with tongs. Transfer peppers to medium bowl. Cover with foil; let stand 10 minutes. Peel, seed and coarsely chop peppers; return to same bowl.
• Heat 1 tablespoon oil in heavy small skillet over medium heat. Add cumin and cinnamon; stir until fragrant, about 1 minute. Pour oil mixture over peppers. Mix in olives, next 7 ingredients and 2 tablespoons oil. Season salsa with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature, tossing occasionally.)
• Preheat broiler. Brush fish all over with 2 tablespoons oil. Sprinkle with salt and pepper. Broil until fish is opaque in center, about 2 1/2 minutes per side. Transfer fish to plates. Spoon salsa over.

SEA BASS WITH MOROCCAN SALSA

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides, turning frequently with tongs. Transfer peppers to medium bowl. Cover with foil; let stand 10 minutes. Peel, seed, and coarsely chop peppers; return to same bowl.
• Heat 1 Tb oil in heavy small skillet over medium heat.
• Add cumin and cinnamon; stir until fragrant, about 1 minute. Pour oil mixture over peppers. Mix in olives, next 7 ingredients, and 2 Tb oil. Season salsa with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature, tossing occasionally).
• Preheat broiler.
• Brush fish all over with 2 Tb oil. Sprinkle with salt and pepper. Broil until fish is opaque in center, about 2 1/2 minutes per side. Transfer fish to plates. Spoon salsa over.

MOROCCAN SALSA

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides, turning frequently with tongs.
• Transfer peppers to medium bowl. Cover with foil; let stand 10 minutes.
• Peel, seed and coarsely chop peppers; return to same bowl.
• Heat 1 tablespoon oil in heavy small skillet over medium heat.
• Add cumin and cinnamon; stir until fragrant, about 1 minute.
• Pour oil mixture over peppers.
• Mix in olives, next 7 ingredients and 2 tablespoons oil.
• Season salsa with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature, tossing occasionally.).

MORROCAN ORANGE, RED ONION AND BLACK OLIVE SALSA

Steps:

• Combine the oranges, onion, garlic, salt, paprika, 1/4 cup of the parsley, ground cumin, cayenne powder and olive oil in a glass or ceramic bowl. Store in an airtight container in the refrigerator for up to 2 days. Add the olives and remaining parsley before serving.

MOROCCAN BEEF STEW

Steps:

• Combine flour, salt and pepper on a plate and dredge beef pieces.
• Heat olive oil over medium-high heat in a Dutch oven and brown beef evenly in batches. Pour off excess drippings.
• Combine the paprika, coriander, turmeric, cumin, ginger and cayenne and sprinkle over beef. Add the celery, onion, carrot, garlic and beef broth.
• Bring to a boil, reduce heat to low, cover and cook 1 1/4 hours to 1 1/2 hours. Alternately, combine the ingredients in an electric pressure cooker and cook on high for 22 minutes.
• Add the apricots and tomatoes and cook an additional 15 minutes on the stovetop or 1 more minute on high in the pressure cooker.
• Garnish with celery sprigs and serve with harissa.
• Place peppers in a small saucepan with enough water to cover. Bring to a boil. Turn off heat and let stand 20 minutes.
• Remove stems and seeds and transfer to a food processor or blender.
• Combine cumin and coriander in a dry, nonstick skillet and toast briefly until fragrant, about 30 seconds.
• Add to the peppers along with garlic, olive oil and red wine vinegar. Blend to a smooth paste. Season to taste with salt. Serve with stew.