Moroccan Food morocco food kosher food Israeli catering services home made Los Angeles, CA

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Thursday, March 26, 2009

Recipes Moroccan Food North Africa Gourmet Food

Results 1 - 10 of 51 for moroccan food.

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1. MOROCCAN CHICKEN WITH TOMATOES AND POTATOES: In a large pot, ... to eat in authentic Moroccan style, dish onto a ... where playing in your food is the norm!
Ingredients: 13 (oil .. paprika ...)

2. MOROCCAN MOIST CAKE: There are no measuring cups used in this recipe. You will always use your empty yogurt container for the measures. Put your yogurt into your bowl, ...
Ingredients: 6 (eggs .. flour .. oil .. sugar .. yogurt ...)

3. MOROCCAN CHICKEN: Fry chicken pieces in oil until golden brown (partially cook only). Remove chicken from skillet and place in a baking pan. Add onions to the oil and ...
Ingredients: 11 (allspice .. cinnamon .. flour .. oil .. salt .. sauce ...)

4. MOROCCAN CHICKEN & COUSCOUS SALAD: 1. Bring chicken broth to a boil in a medium-size saucepan. Stir in couscous, parsley and thyme. Remove pan from heat, cover and let stand 5 minutes ...
Ingredients: 15 (broth .. coarse .. couscous .. currants .. juice ...)

5. MOROCCAN STEW: In a large plastic ... through. Serve over couscous (Moroccan pasta) or rice. Makes 8 servings.
Ingredients: 14 (flour .. garlic .. oil .. peel .. salt .. squares ...)

6. PINCHITOS (KABOBS, MOROCCAN STYLE): Cut the meat into quite small cubes (about 1 to 1 1/4 inch square). In a deep bowl, put a single layer of meat. Sprinkle with chopped parsley, minced ...
Ingredients: 7 (lemons .. parsley .. salt .. veal ...)

7. TANGY MOROCCAN CHICKEN: Lightly flatten chicken breast halves. Sprinkle both sides with nutmeg, salt and pepper. Combine orange juice, honey, and raisins in a large skillet. ...
Ingredients: 11 (almonds .. cornstarch .. honey .. juice .. nutmeg ...)

8. B'STELLA (MOROCCAN): Wash well and pat dry inside and out, reserving giblets: Rub well inside and out with paste of: Let stand 10 minutes and then place hens and giblets ...
Ingredients: 17 (almonds .. bits .. cinnamon .. gingerroot .. hens ...)

9. CHICKEN BREASTS MOROCCAN: Preheat oven to 350 degrees. Peel the lemons and cut the lemon rind into julienne strips (matchstick size); squeeze juice from lemon and reserve. ...
Ingredients: 13 (broth .. lemons .. oil .. parsley .. towels ...)

10. CHIX MOROCCAN STYLE: Cook and stir onions in Dutch oven until tender; remove. Brown chicken until done adding more oil if needed; drain. Return onion to Dutch oven, stir ...
Ingredients: 12 (barley .. beans .. carrots .. ham .. oil .. onions ...)

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Thursday, September 18, 2008

Catering Services Moroccan Israeli Middle Eastern Mediterranean Foods in Los Angeles, CA

Moroccan Food Israeli middle eastern food catering food services
I would first like to thank you for inquiring into our Catering Service! We're proud of what we've accomplished. Because of our personal service and uniqueness we've grown to be regular providers of Moroccan Food Israeli middle eastern food and Kosher food service to many businesses and individuals in Israel Since 1970 we've continued to expand and improve.
In July of 1998, my mom, move to Los Angeles, CA to open Restaurant but decide to work from home. our operation from home in Sherman Oaks, CA. We increased our ability to serve you. The final step was in moving into our new location and concentrating largely on catering. The move is completed and we look forward to doing the things we’ve always envisioned.
Our uniqueness involves offering an alternative to metal trays, bland food and mediocre service, often associated with other caterers, by replacing it with fresh homemade food, tastefully presented and served by friendly, helpful personnel. Our food is homemade fresh Moroccan Food, Israeli, middle eastern food and Kosher food; we use little if any freeze-dried, canned or pre-made products. Our Moroccan Couscous is still made the old fashioned way, real cook start from scratch and that exactly what We do with fresh ingredients meat, fish, chicken and vegetables original spice, Also, we don't set a mandatory serving hour, we give our customers an ample amount of time to be served. In addition, we offer food to go for small or large groups, family or individual rich menu for friday night, shabbat dinners holiday birthday, or can completely set up food for any event!
We’re personable, flexible and, modestly speaking different languages english, hebrew, french, moroccan, parssi and spanish, offer some of the most eye appealing and tasteful food service available, complete with fresh greens, appetizers and salads.
As you compare our brochure with others, please take into consideration all the variables listed, all we can ask is that you compare apples to apples, to make sure you're getting the most for your money. Should you not see something you desire, please contact us, we encourage customized menu preparation. In any case, call us. I would welcome the opportunity to service your next event. I would like to say thank you for looking over our material and we look forward to the possibility of working with you in the future.

Services We Offer:

Appetizers Appetizers (Cold)

Appetizers (Hot)

Brushetta & Crostini

Dips & Salsas

Table Displays

Desserts

Buffet

Breakfast

Sandwich - Cold Sandwich - Hot

Lunch

Dinner

Corporate Meals

Box Lunch

Corporate Sandwich Lunch

Special Event

Happening Hangouts Family Friends Business

Birthday Party

Shabbat Dinner

Holidays Dinner - Rosh Hashanah, yom Kippur, Sukkot, Chanukah, Passover, Shavuot Hildays

Dinner

Thanksgiving Dinner

Christmas Dinner

Party Platters

Picnic

Funeral Luncheon - Cold Funeral Luncheon - Hot

Free Deivery with any order over $150.00

Method of Payment Cash Only.

Cuisine of Morocco Home Made catering services Los Angeles, CA

Moroccan cuisine:

Is one of the most diversified cuisines in the world. The reason is because of the interaction of Morocco with the outside world for centuries. The cuisine of Morocco is a mix of Arab, Berber, Moorish, Middle Eastern, Mediterranean African, Iberian, and Jewish influences. The cooks in the royal kitchens of Fez, Meknes, Marrakech, Rabat and Tetouan refined Moroccan cuisine over the centuries and created the basis for what is known as Moroccan cuisine today.

Influence and history:

Being at the crossroads of many civilizations, the cuisine of Morocco has been influenced by the native Berber cuisine, the Arabic Andalusian cuisine; brought by the Moriscos when they left Spain, the Turkish cuisine from the Turkish and the Middle Eastern cuisines brought by the Arabs as well as the Jewish cuisine.
The history of Morocco is reflected in its cuisine. Political refugees left Baghdad in the Middle Ages and settled in Morocco, bringing with them traditional recipes that are now common in Morocco, but forgotten in the Middle East. We know this because there are striking similarities between a 12th century (Christian reckoning) collection of recipes by Al-Baghdadi, and contemporary Moroccan dishes. A signature characteristic is cooking fruit with meat, such as quince with lamb, or apricots with chicken. Further influences upon Moroccan cuisine came from the Morisco (Muslim refugees), who were expelled from Spain during the Spanish inquisition.

Ingredients:

Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. The country produces large quantities of sheep, cattle, poultry, and seafood which serve as a base for the cuisine.

Use of spices:

Spices are used extensively in Moroccan food. While spices have been imported to Morocco for thousands of years, many ingredients, like saffron from Tiliouine, mint and olives from Meknes, and oranges and lemons from Fez, are home-grown. Common spices include karfa (cinnamon), kamoun (cumin), kharkoum (turmeric), skingbir (ginger), libzar (pepper) , tahmira (paprika), anis seed, sesame seed, kasbour (coriander), maadnous (parsley), zaafrane beldi (saffron) and mint.

Structure of meals:

The typical formal meal begins with a series of hot and cold salads, followed by a tagine. Bread is eaten with every meal. Often a lamb or chicken dish is next, followed by couscous topped with meats and vegetables. A cup of sweet mint tea is commonly used to end the meal. It is common for Moroccans to eat using the fingers of their hand, and use bread as a "utensil."

Main dishes:

The main Moroccan dish most people are familiar with is couscous which is very old and is probably of Berber origin.
Beef is the most commonly eaten red meat in Morocco. Lamb is preferred, but is not as common due to its higher cost. Poultry was historically used and the importance of seafood is increasing in Moroccan food. The breed of sheep in North Africa has much of its fat concentrated in its tail, which means that Moroccan lamb does not have the pungent flavor that Western lamb and mutton can have.
Among the most famous Moroccan dishes are Couscous, Pastilla (also spelled Bsteeya or Bastilla), Tajine, Tanjia and Harira. Although the latter is a soup, it is considered as a dish in itself and is served as such or with dates.

Desserts:

Sweets are not usually served at the end of a Moroccan meal. Seasonal fruits are typically served at the end of meals. A common dessert is kaab el ghzal ("gazelle's horns"), which is a pastry stuffed with almond paste and topped with sugar. Another dessert is " Halwa shebakia " it is honey cake, which is essentially pretzel-shaped pieces of dough deep-fried and dipped into a hot pot of honey and sprinkled with sesame seeds. Halwa Shebakia are cookies eaten during holiday. Zucre Coco are coconut fudge cakes.