Best 7 Moroccan Seasoned Wedges Recipes

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Indulge in the vibrant flavors of Morocco with our tantalizing collection of Moroccan-seasoned wedge recipes. These delectable potato wedges are transformed into a culinary masterpiece with the aromatic blend of Moroccan spices, herbs, and citrus. Discover a symphony of flavors ranging from the earthy cumin to the zesty paprika, the warmth of ginger to the bright notes of lemon and orange. Our recipes cater to various dietary preferences, offering gluten-free, vegan, and air fryer options to satisfy every palate. Embark on a culinary journey to Morocco with our Moroccan-seasoned wedge recipes, promising an explosion of flavors in every bite.

Let's cook with our recipes!

MOROCCAN CARROT AND ORANGE SALAD



Moroccan Carrot and Orange Salad image

Moroccan Carrot and Orange Salad can be served as part of the fresh salads served at lunch time around a main dish. It can also be served for dessert and in this case the addition of some orange wedges and a generous pinch of cinnamon will be very appreciated. Always serve this salad cold.

Provided by Nada Kiffa | Taste of Maroc

Categories     Dessert     Salad

Time 1h10m

Number Of Ingredients 8

4 medium carrots, (peeled and finely grated (about 1.5 cups))
1/4 cup freshly squeezed orange juice, (or more to taste)
1 navel orange (optional) (peeled and chopped or cut into wedges)
1 tsp orange blossom water
1 pinch salt
1 tsp sugar ((if the oranges and carrots are not very sweet))
1 tsp lemon juice ((if the oranges are too sweet))
1 pinch ground cinnamon

Steps:

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

Nutrition Facts : Calories 103 kcal, Carbohydrate 24 g, Protein 1 g, Sodium 103 mg, Fiber 4 g, Sugar 16 g, ServingSize 1 serving

MOROCCAN TANGIA MARRAKCHIA



Moroccan Tangia Marrakchia image

This is a Moroccan recipe for meat-usually lamb or beef-seasoned with Moroccan spices and slow cooked in traditional clay cookware called the tangia.

Provided by Christine Benlafquih

Categories     Dinner     Entree

Time 6h20m

Yield 6

Number Of Ingredients 16

4 pounds (almost 2 kilograms) lamb or beef, cut into 4 to 5-inch pieces
1 medium onion, chopped
1 small head of garlic (6 to 8 cloves), chopped
1 large handful fresh parsley or cilantro, chopped
2 teaspoons Ras el Hanout
2 teaspoons cumin
1 1/4 teaspoon salt
1 teaspoon saffron threads, (heated gently and then crumbled)
1 teaspoon turmeric
1 teaspoon ginger
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 preserved lemon rind, finely chopped
1/2 preserved lemon, cut into wedges
1/4 cup olive oil
3 to 4 tablespoons of water

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!

Nutrition Facts : Calories 990 kcal, Carbohydrate 5 g, Cholesterol 293 mg, Fiber 1 g, Protein 75 g, SaturatedFat 28 g, Sodium 806 mg, Sugar 1 g, Fat 73 g, ServingSize 6 Portions (6 Servings), UnsaturatedFat 0 g

MOROCCAN FLATBREADS



Moroccan Flatbreads image

My family loves these tacos with Middle Eastern seasoning lots of vegetables. Ground turkey or beef may be substituted for the lamb. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 12

1-1/2 pounds ground lamb
1-1/2 cups chopped zucchini
1-1/4 cups medium salsa
2 cups julienned carrots, divided
1/2 cup dried apricots, coarsely chopped
2 tablespoons apricot preserves
1 tablespoon grated lemon zest
1 tablespoon Moroccan seasoning (ras el hanout)
1/2 teaspoon garlic powder
3 naan flatbreads
1/3 cup crumbled feta cheese
2 tablespoons chopped fresh mint

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.

Nutrition Facts : Calories 423 calories, Fat 19g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 677mg sodium, Carbohydrate 39g carbohydrate (15g sugars, Fiber 3g fiber), Protein 24g protein.

MOROCCAN SEASONED WEDGES



Moroccan Seasoned Wedges image

Make and share this Moroccan Seasoned Wedges recipe from Food.com.

Provided by djmastermum

Categories     Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 3

5 large potatoes, cut into wedges, skin on
2 tablespoons morrocan seasoning
1/4 cup oil

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



Baked Wedges With Fresh Rosemary and Sea Salt image

Tasty, delicious golden wedges, that are so easy to prepare and great served with grilled meats, chicken, ribs, or on their own as a snack, or light lunch.

Provided by djmastermum

Categories     Lunch/Snacks

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 7

5 large potatoes
3 -4 tablespoons chopped fresh rosemary
sea salt, for sprinkling
1/2 cup butter, melted
2 garlic cloves, crushed
1/8 cup olive oil
1/8 cup melted butter

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.

Nutrition Facts : Calories 673, Fat 36, SaturatedFat 19.3, Cholesterol 76.3, Sodium 232.7, Carbohydrate 81.4, Fiber 10.4, Sugar 3.6, Protein 9.8

MOROCCAN ROAST LAMB WITH ROASTED ROOTS & CORIANDER



Moroccan roast lamb with roasted roots & coriander image

Serve up this tasty Moroccan roast lamb dish for a low-calorie main that delivers stacks of flavour and three of your 5-a-day

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 1h10m

Number Of Ingredients 11

½ leg of lamb , around 800g
2 red onions , cut into wedges
1 butternut squash , skin left on, cut into wedges
1 celeriac , peeled and cut into wedges
2½ tbsp cold pressed rapeseed oil
2 tbsp ras el hanout
8 garlic cloves , skin on
1 small bunch coriander
½ tsp cumin seeds
1 lemon , zested and juiced
½ green chilli , deseeded

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.

Nutrition Facts : Calories 446 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 45 grams protein

MEXICAN POTATO WEDGES



Mexican potato wedges image

Spice up your snacktime with these healthy potato wedges

Provided by Good Food team

Categories     Lunch, Snack, Supper, Vegetable

Time 9m

Number Of Ingredients 5

1medium-sized baking potato
mild chilli powder or paprika
half a 400g can mixed pulses
1 garlic clove , chopped
1 tbsp low-fat soft cheese

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.

Nutrition Facts : Calories 370 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 55 grams carbohydrates, Fiber 12 grams fiber, Protein 25 grams protein, Sodium 2.58 milligram of sodium

Tips:

  • Choose the right potatoes: For the best results, use a waxy potato variety such as Yukon Gold or Red Bliss. These potatoes hold their shape well and won't become too mushy when roasted.
  • Cut the potatoes into even wedges: This will help them cook evenly. Cut the potatoes lengthwise into quarters, then cut each quarter into 2 or 3 wedges.
  • Coat the potatoes in oil and spices: This will help them crisp up and develop flavor. Use a good quality olive oil and a blend of spices such as cumin, paprika, coriander, and cayenne pepper. You can also add some garlic powder or onion powder for extra flavor.
  • Roast the potatoes at a high temperature: This will help them get crispy on the outside and tender on the inside. Roast the potatoes at 425 degrees Fahrenheit for 25-30 minutes, or until they are golden brown and tender.
  • Serve the potatoes immediately: Moroccan seasoned wedges are best served immediately after they are roasted. You can garnish them with fresh parsley or cilantro for extra flavor.

Conclusion:

Moroccan seasoned wedges are a delicious and easy-to-make side dish that is perfect for any occasion. They are crispy on the outside, tender on the inside, and full of flavor. With just a few simple ingredients, you can make a dish that everyone will love. So next time you're looking for a tasty and healthy side dish, give Moroccan seasoned wedges a try. You won't be disappointed!

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