Explore Moroccan Stuffed Fried Sardines (Sardine Mzeouej) and Kaab el Ghazal: Moroccan Gazelle Horns Cookie Recipe

Sardine Mzeouej is a classic Moroccan dish that features sardines stuffed with a flavorful mixture of herbs and spices, then fried to perfection. This dish captures the essence of Moroccan coastal cuisine, showcasing the abundance of fresh seafood and the aromatic blend of spices. Let’s dive into making this delicious and savory Moroccan specialty.

Ingredients:

For the Stuffed Sardines:

• 8-10 fresh sardines, cleaned and butterflied
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 1/4 cup fresh dill, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• 1/4 cup olive oil

For Frying:

• Vegetable oil for frying

Instructions:

Prepare the Stuffed Sardines:

1. Clean and Butterfly Sardines: Rinse the sardines under cold water and pat them dry with paper towels. Using a sharp knife, butterfly each sardine by cutting along the belly, opening it up like a book. Remove the backbone and any visible bones.
2. Prepare Herb and Spice Mixture: In a bowl, combine chopped parsley, cilantro, dill, minced garlic, ground cumin, paprika, ground coriander, cayenne pepper, salt, pepper, and olive oil. Mix well to create a flavorful stuffing.
3. Stuff Sardines: Lay the butterflied sardines on a plate or work surface. Spoon the herb and spice mixture onto one side of each sardine, then fold the other side over, pressing gently to seal the stuffing inside.

Fry the Stuffed Sardines:

4. Heat Vegetable Oil: In a deep skillet or frying pan, heat enough vegetable oil to cover the sardines over medium-high heat.
5. Fry Sardines: Once the oil is hot, carefully place the stuffed sardines in the pan, a few at a time. Fry until they are golden brown and crispy on both sides, approximately 3-4 minutes per side.
6. Drain Excess Oil: Remove the fried sardines from the pan and place them on a plate lined with paper towels to drain any excess oil.

Serve and Enjoy:

7. Serve Warm: Sardine Mzeouej is best served warm. Arrange the fried stuffed sardines on a serving platter.
8. Garnish (Optional): Garnish with additional chopped herbs, a squeeze of fresh lemon juice, or serve with your favorite Moroccan dipping sauce.
9. Enjoy the Flavors of Morocco: Dive into the exquisite flavors of this Moroccan seafood dish, savoring the combination of aromatic herbs and spices with the richness of the sardines.

Conclusion:

Sardine Mzeouej is a delightful dish that showcases the culinary brilliance of Moroccan seafood preparations. With its bold flavors and crispy texture, this stuffed and fried sardine dish is a testament to the rich and diverse gastronomy of Morocco. Enjoy it as a flavorful appetizer or part of a larger Moroccan feast!

Kaab el Ghazal: Moroccan Gazelle Horns Cookie Recipe

Kaab el Ghazal, also known as Gazelle Horns, is a Moroccan cookie with a distinctive crescent shape and a sweet almond filling. These cookies are often enjoyed during festive occasions and celebrations. Let’s dive into making this delightful Moroccan treat.

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon orange blossom water (optional)

For the Almond Filling:

• 1 cup almond meal (ground almonds)
• 1/2 cup powdered sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon orange blossom water (optional)

For Finishing:

• Powdered sugar for dusting

Instructions:

Prepare the Dough:

1. Combine Dry Ingredients: In a large mixing bowl, combine the flour, powdered sugar, salt, and ground cinnamon.
2. Add Wet Ingredients: Add the softened butter, vegetable oil, and orange blossom water (if using) to the dry ingredients. Mix until a soft dough forms.
3. Chill Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Chilling helps the dough firm up, making it easier to handle.

Prepare the Almond Filling:

4. Combine Ingredients: In a separate bowl, mix together the almond meal, powdered sugar, ground cinnamon, and orange blossom water (if using). The filling should have a paste-like consistency.

Assemble the Cookies:

5. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
6. Shape Dough: Take a small portion of the chilled dough and roll it into a ball (about the size of a walnut). Flatten the ball into a small disc on a floured surface.
7. Add Filling: Place a small amount of the almond filling in the center of the disc. Fold the dough over the filling, shaping it into a crescent or horn-like form.
8. Place on Baking Sheet: Arrange the shaped cookies on the prepared baking sheet, leaving a little space between each.
9. Bake: Bake in the preheated oven for about 15-20 minutes or until the edges are lightly golden.

Finish and Serve:

10. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
11. Dust with Powdered Sugar: Once cooled, dust the Kaab el Ghazal with powdered sugar.
12. Serve and Enjoy: Kaab el Ghazal is ready to be enjoyed with a cup of tea or coffee. These cookies are a delightful addition to festive gatherings.

Conclusion:

Kaab el Ghazal is a Moroccan delicacy that combines the buttery richness of the crescent-shaped dough with the sweet nuttiness of the almond filling. As you savor these Gazelle Horns, you’ll experience the unique flavors and textures that make Moroccan desserts truly special. Enjoy the process of creating these beautiful and delicious treats!

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