Best 6 Moroccan Haroseth Marinade Recipes
Embark on a culinary journey to Morocco with our tantalizing Moroccan Haroseth marinade. This marinade is a harmonious blend of sweet and savory flavors, creating a delectable symphony of tastes. Picture tender chicken, lamb, or fish infused with a vibrant array of spices, fragrant herbs, and the irresistible sweetness of honey and dried fruits. Our comprehensive guide features three distinct recipes, each offering a unique twist on this classic marinade.
**Moroccan Haroseth Marinade Recipe 1:**
- This recipe forms the foundation of our marinade, combining the essential ingredients that create its distinctive flavor profile.
**Moroccan Haroseth Marinade Recipe 2:**
- Building upon the first recipe, this variation incorporates the vibrant flavors of fresh parsley, cilantro, and mint, adding a refreshing herbal dimension to the marinade.
**Moroccan Haroseth Marinade Recipe 3:**
- This final recipe takes the marinade to new heights with the addition of aromatic saffron, almonds, and sesame seeds, creating a rich and complex flavor experience.
With each recipe, we provide detailed instructions, ensuring that you can effortlessly recreate this delectable marinade in your own kitchen. Whether you're a seasoned cook or just starting your culinary adventure, our comprehensive guide will empower you to create a marinade that will transform your meals into extraordinary culinary creations.
MOROCCAN HAROSETH-BRAISED LAMB SHANKS
Tender braised lamb is prepped with a sweet haroseth marinade in this Passover dinner recipe from Craigie on Main chef Tony Maws.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 29
Steps:
- Add lamb shanks to marinade and toss to coat. Cover bowl with plastic wrap. Transfer to refrigerator and let marinate overnight.
- Preheat oven to 450 degrees.
- Place carrots, onion, celery, fennel, garlic, and ginger in a roasting pan. Drizzle with olive oil and toss to coat. Remove lamb from marinade and wipe off excess. Season with salt and pepper and add to roasting pan. Transfer to oven and roast, turning once, until well browned, about 20 minutes. Remove from oven and deglaze lamb and vegetables with wine and tomato paste.
- Decrease oven temperature to 325 degrees.
- Transfer lamb to a large Dutch-oven and add enough chicken stock to cover the lamb shanks halfway (you may not need to use all of the chicken stock). Add roasted vegetables, apricots, figs, dates, prunes, currants, almonds, walnuts, pistachios, crushed tomatoes, fennel seeds, coriander seeds, cumin seeds, and chile flakes. Place thyme, parsley, cilantro, and bay leaves in a piece of cheesecloth; tie with kitchen twine to enclose. Add to Dutch oven and cover.
- Bring lamb mixture to a simmer over medium-high heat. Immediately transfer to oven and cook until meat is tender and falling off the bone, about 3 hours.
- Remove from oven and let cool slightly. Remove lamb shanks and set aside. Remove vegetable mixture and cooking liquid from Dutch-oven and pass through a food mill back into Dutch-oven. Return lamb to Dutch-oven and toss to coat; serve.
MOROCCAN HAROSETH
Provided by Molly O'Neill
Categories condiments, appetizer
Time 45m
Yield Six to eight servings
Number Of Ingredients 5
Steps:
- Put the dates in a pan with the wine and seasonings and simmer until the mixture resembles a soft paste, about 30 to 40 minutes, stirring occasionally. Cool. Add the walnuts and serve.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 8 grams, Carbohydrate 46 grams, Fat 10 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 3 milligrams, Sugar 38 grams, TransFat 0 grams
MOROCCAN HAROSETH MARINADE
Use this marinade to make Craigie on Main chef Tony Maw's Moroccan Haroseth-Braised Lamb Shanks.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Moroccan-Inspired Recipes
Yield Makes enough for 4 lamb shanks
Number Of Ingredients 13
Steps:
- In a small skillet, lightly toast cumin seeds, fennel seeds, chile flakes, and coriander seeds over low heat until fragrant. Transfer to large shallow baking dish and add olive oil, wine, orange peel, salt, thyme, parsley, cilantro, garlic, and ginger; stir to combine.
MOROCCAN MARINADE
Make and share this Moroccan Marinade recipe from Food.com.
Provided by CHILI SPICE
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the ingredients in a glass bowl. Add 4 servings of the meat of your choice (1 lb boneless or 2 lb bone-in). Mix to combine, cover and refrigerate for 4 hours (only 30 minutes for seafood or prawns).
Nutrition Facts : Calories 139.6, Fat 11.2, SaturatedFat 1.5, Sodium 6.8, Carbohydrate 10.8, Fiber 1.7, Sugar 6.9, Protein 1.2
MOROCCAN MARINATED FISH
Provided by Moira Hodgson
Categories dinner, easy, weekday, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Wipe the fish dry with paper towels.
- Combine all the ingredients in a blender and mix until smooth. Coat the fish, inside and out, with the marinade and leave for an hour at room temperature.
- Preheat oven to 375 degrees.
- Bake the fish for 20 to 30 minutes or until cooked.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 2 grams, Sodium 135 milligrams, Sugar 1 gram
MOROCCAN HAROSET/CHAROSET (PASSOVER)
Got this years ago from my son's preschool. Haroset is a spread that you smear on matzoh that is usually sweet. In this recipe the haroset is rolled into small balls. I guessed the amount of servings since I haven't made this yet.
Provided by Oolala
Categories Fruit
Time 15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix the fruit with the nuts and add the grape juice to make a smooth paste.
- Roll into 1 inch balls and sprinkle with cinnamon.
Tips:
- Use a food processor to quickly and easily chop the walnuts, almonds, and dates.
- If you don't have a food processor, you can chop the walnuts, almonds, and dates by hand. Just be sure to chop them very finely.
- If you don't have any orange zest, you can use lemon zest instead.
- If you don't have any ground cinnamon, you can use ground allspice instead.
- If you don't have any ground ginger, you can use ground cloves instead.
- You can use any type of vinegar you like in this recipe. Red wine vinegar, white wine vinegar, and apple cider vinegar are all good options.
- If you want a sweeter marinade, you can add a tablespoon or two of honey or maple syrup.
- If you want a spicier marinade, you can add a pinch of cayenne pepper or chili powder.
- This marinade can be used on chicken, lamb, or fish.
- Be sure to marinate the meat for at least 30 minutes before cooking.
Conclusion:
Moroccan Haroseth Marinade is a delicious and versatile marinade that can be used on a variety of meats. It is made with a combination of walnuts, almonds, dates, orange zest, cinnamon, ginger, and vinegar. This marinade is perfect for adding flavor to grilled, roasted, or baked meats. It is also a great way to tenderize tough cuts of meat. If you are looking for a new and exciting way to flavor your next meal, give Moroccan Haroseth Marinade a try.
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