EPCOT's Marrakesh Resturant Recipes

Hop on board the Marrakesh express for an experience into the wonders of mysterious Morocco. Roast lamb, chicken or veggie shish kebab, couscous, brochette of chicken and other North African delicacies await you in this intricate Sultan's palace. One of the many delights of this exotic treat of a restaurant is the traditional belly dancers that entertain throughout the day. It's a hidden gem!

Beef Brewat Rolls
1 pound ground beef
1/2 medium onion, diced
1 ounce chopped coriander
1 ounce chopped parsley

Mix above ingredients and brown. Add:

1/2 teaspoon cinnamon
1 pinch ginger
1 pinch saffron
1 teaspon salt
2 eggs, whipped
1 ounce peanut oil

Add to beef and herb mixture, cook fully, then cool.

Wrap 1 ounce of meat mixture in a bastilla leaf (similar to a phyllo pastry sheet, found in Middle Eastern grocery stores). Deep fry rolls. Sprinkle with powdered sugar and cinnamon.

Beef Shish Kebab
24 oz beef tenderloin, cut into 1 inch cubes

½ cup onions, finely chopped

2 tbsp parsley, finely chopped

2 tbsp coriander, finely chopped

1 tbsp paprika

¼ cup olive oil

Salt and white pepper to taste

1 tsp cumin

8 8 inch skewer sticks

Combine all ingredients and mix well. Put 4 ounces of beef on each skewer stick. Cook over a bed of hot coals on a barbecue grill or broil in oven until tender - about 5 minutes.

Brochette of Chicken
24 oz. chicken breast, cut into 1 inch cubes

½ bunch parsley, finely chopped (fresh)

½ bunch coriander (or cilantro), fresh and finely chopped

1 tsp. garlic, fresh minced

½ tsp. cumin

Salt and white pepper to taste

¼ cup olive oil

2 drops yellow food coloring

1 tbsp. lemon juice

8 8 inch skewer sticks

Mix all ingredients well. Put 4 ounces of chicken on each skewer stick. Cook over a bed of hot coals on a barbecue grill or broil in oven until tender - about 5 minutes

Couscous Salad

Yield - 4 servings

Ingredients:

Olive oil
1/2 of a red onion
1 teaspoon chopped garlic
1/2 of a sweet red bell pepper
1/2 of a sweet green bell pepper
1/2 of a chopped zucchini
Salt and freshly ground pepper to taste
Nutmeg to taste
Cinnamon to taste
1/2 cup olive oil
1/4 cup raisins
1/4 cup chickpeas (garbanzo beans)
1 cup orange juice
12 ounces cooked plain couscous
2 tablespoons chopped fresh parsley
1/2 cup tangerine segments or mandarin orange segments
Mint sprig for garnish

Method:

In a large nonstick skillet, sauté onion, garlic, sweet bell peppers and zucchini in olive oil. Season with salt, pepper, nutmeg and cinnamon. Add 1/2 cup olive oil to vegetables along with raisins, chickpeas and orange juice. Toss vegetable mixture with couscous and pan juices. Add parsley and gently fold in citrus segments. Mound mixture onto a serving platter and garnish with mint.

Jasmina Salad

Serves 4

2 fresh medium tomatoes

1 medium cucumber

1/3 cup onion, finely chopped

¼ bunch parsley, finely chopped

coriander, finely chopped

pinch ground cumin

salt and white pepper to taste

2 tbsp fresh lemon juice

2 tbsp salad oil

12 grilled boneless, skinless chicken breast (chicken is optional)

Method:

1. Mix all the ingredients except the tomatoes, cucumbers and chicken breasts.

2. Cut and dice the tomatoes into small cubes. Peel and seed the cucumber, then dice into approximate size of tomato cubes.

3. Place cubed tomatoes and cucumbers in a dish and spread the other mixed ingredients over them. Refrigerate for 1 hour or more before serving.

4. To serve, place a leaf of lettuce on a plate and arrange a serving of the salad. Place 3 grilled chicken breasts on top of salad for each serving.

Marinade and seasoning for chicken breast:

Season to taste with olive oil, salt, pepper, and garlic.

Lemon Chicken
(Tagine of Braised Chicken with Lemons)

Serves 4

Ingredients

2 chickens, split into 4 halves
3 large onions, chopped
1 bunch fresh parsley, chopped fine
1 tblsp. Ginger
1 tsp. Salt
1 tsp. White pepper
1 drop yellow food coloring
pinch saffron
3 picked lemons, sliced (may use fresh)
½ cup olive oil
½ gallon water
½ cup green olives, with or without pits

Method of Preparation

1. In medium stockpot, sauté onions in olive oil. Add chickens and all other ingredients except water. Sauté for 5 minutes. Add water and boil for 1 hour.

2. Remove chickens, place on baking sheet and brown in oven. Boil sauce until it is reduced to a heavy sauce. Be careful not to scorch.

3. To serve, place chicken in tangine (serving dish with cover), garnish with pickled lemon slices, and cover with sauce.

Moroccan Cucumber and Tomato Salad
1 cucumber

2 tomato

1 tsp. parsley, finely chopped

1 tsp. cilantro, finely chopped

1 oz. olive oil

1 oz. vinegar

Salt to taste

Pinch white pepper

1 tsp. cumin

2 tbsp. chopped onions

Dice cucumber and tomatoes into small cubes. Finely chop parsley and cilantro. Mix all ingredients. Add finely chopped onions. Mix well. Serve chilled for best taste