Best Moroccan Seasoned Wedges Recipes

MOROCCAN CARROT AND ORANGE SALAD

Steps:

• Mix all ingredients. Place in the fridge for at least 1 hour.
• Serve cold. Garnish if desired with extra cinnamon.

MOROCCAN TANGIA MARRAKCHIA

Steps:

• Gather the ingredients.
• Mix the meat with the onion, garlic, parsley or cilantro, spices, and chopped preserved lemon rind. Transfer the seasoned meat mixture to the tangia (or another deep ovenproof cooking dish). Add the olive oil, or smen (salted fermented butter-if using), preserved lemon wedges and water.
• Cover the top of the tangia with a circle of parchment paper (it should be cut a little larger than the diameter of the opening). Cover the parchment paper with a layer of aluminum foil, wrapping and sealing the foil snugly to the tangia. Pierce the foil and parchment paper in 2 or 3 places with a fork.
• Place the tangia in a cold oven, set the thermostat to 275 F/140 C, and turn the oven on. Leave the tangia for 5 to 6 hours, at which time you can check to see if the meat is adequately cooked. It should fall off the bone and be buttery-tender.
• Serve the tangia on a large communal platter with Moroccan bread ( khobz ) for scooping up the meat and sauce.
• Serve and enjoy!

MOROCCAN FLATBREADS

Steps:

• In a large skillet over medium-high heat, cook lamb 8 minutes or until no longer pink, breaking up into crumbles; drain. Add zucchini, salsa, 1 cup carrots, apricots, preserves, lemon zest, Moroccan seasoning and garlic powder. Cook and stir until heated through and zucchini is crisp-tender, about 7 minutes., Spoon lamb mixture over naan. Top with remaining carrots, feta and mint. Cut into wedges.

MOROCCAN SEASONED WEDGES

Steps:

• preheat oven to 200°C.
• place all ingredients in a bowl.
• toss to coat.
• line tray with baking paper.
• bake until golden and crisp.

BAKED WEDGES WITH FRESH ROSEMARY AND SEA SALT

Steps:

• Cut each potato into 8 wedges. You can use peeled or unpeeled potatoes.
• Melt butter with crushed garlic, place into a bowl.
• Add wedges to butter in the bowl and mix until all wedges are coated with the garlic butter.
• Add 1/8 cup butter and 1/8 cup olive oil to a large baking dish.
• Add wedges to large baking dish.
• sprinkle with the chopped rosemary and the sea salt.
• Bake in preheated 180°F oven until golden and crisp, may need to be turned.

MOROCCAN ROAST LAMB WITH ROASTED ROOTS & CORIANDER

Steps:

• Take the lamb out of the fridge while you chop the onions, squash and celeriac. Heat oven to 200C/180C fan/gas 6. Trim any excess fat off the leg of lamb, then cut a few slashes into the meat. Rub ½ tbsp oil and 1 tbsp ras el hanout over the lamb and season with salt and pepper. Put the onion, celeriac, butternut squash into a large roasting tin with the garlic. Toss with the remaining ras el hanout, remaining oil and some salt and pepper. Nestle the lamb into the tin and put in the oven to roast for 40 mins.
• Take the lamb out of the oven and leave to rest. Put the veg back in the oven for 20 mins. Meanwhile, blitz the coriander, cumin seeds, lemon zest, lemon juice and green chilli together in a mini food processor until finely chopped and vivid green.
• Carve the lamb, put on a platter, then pile on the veg. Sprinkle over some of the coriander mixture before taking the platter to the table for everyone to help themselves.

MEXICAN POTATO WEDGES

Steps:

• Cut the potato into 4 wedges. Sprinkle with mild chilli powder and microwave on High for about 5 mins until cooked. Meanwhile, stir in the mixed pulses with more spice powder and the garlic clove, then heat in microwave on High for 2 mins. Spoon over the potatoes and serve with low-fat soft cheese.