Moroccan food dishes?

I'm raising six kids on Moroccan food. Many Moroccan dishes should appeal to kids, even if they're unfamiliar with Moroccan cuisine. Take a look at Moroccan Food at About.com for some ideas, or you can put special requests here. I've got quite a repertoire of authentic recipes.

You can google chicken tagine, which is slow cooked chicken stew with veggies. You can also try roasted Cornish hen:

4 Cornish hen-clean the inside, remove the spine by cutting from two sides. Lay it out flat
Make spice mix of black pepper, salt, butter, coriander, chopped mint.
Rub the hens with the spice mix outside, inside, and in-between skin. Roast it in the oven until golden brown. Serve over couscous.

try this site -

they have some good cuisines and recipes

Couscous is nice

Try a lamb and couscous dish. It's a Moroccan favorite!

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My family enjoys this carrot soup:

Moroccan Carrot Soup

Ingredients
5 cups clear chicken stock
1/2 cup diced onion
1/2 teaspoon ground caraway
3/4 teaspoon cumin seed
1 tablespoon minced fresh garlic
1 tablespoon strained fresh lemon juice
1 tablespoon fresh lime juice
1 lb peeled carrot, sliced in 1/4 rounds

Directions
1 Boil all ingredients until tender, about 20 minutes.
2 Cool and drain, reserving the liquid.
3 Puree the vegetables until completely smooth.
4 Add the reserved liquid and chill.
5 At serving time, garnish with minced coriander or parsley.

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And, what child doesn't enjoy chicken and rice? Quick and easy recipe!

Ingredients
2 Tablespoons Paprika
1 1/3 Tablespoons Cumin
1 Teaspoon Salt
1 Teaspoon Turmeric
1 Teaspoon Ginger
6 Cloves Garlic
3 Pounds Chicken — chopped
2/3 Cup Flour
1 Cup Chicken Broth
1/2 Cup Lemon Juice
1 Cup Greek Olives
1/2 Cup Fresh Cilantro — chopped
3 Quarts Rice — cooked

Directions
Mix spices and rub on chicken, coat chicken with flour.
Place chicken in baking dish, mix broth and lemon juice and pour over chicken.
Add olives.
Bake uncovered for 1 hour and 350.
Stir cilantro into hot rice and serve chicken over rice.
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And, last - Moroccan Meatballs - lots of ingredients, but VERY easy to make!

Tajine Saloui Bil Kifta (Meatball Tajine)
adapted from The Great Book of Couscous by Copeland Marks

Ingredients
1 Pound Ground Beef
1 Teaspoon Salt
1 Teaspoon Paprika
1/4 Teaspoon Cayenne
1 Teaspoon Cumin
1/8 Teaspoon Cinnamon
1/4 Teaspoon White Pepper
1/8 Teaspoon Cardamom
1 Teaspoon Ginger — finely chopped
4 Sprigs Parsley — finely chopped
1 Small Onion — finely chopped

*** Sauce — ***
1 Tablespoon Olive Oil
1 Large Onion — finely chopped
1 Large Canned Tomatoes — diced
4 Sprigs Parsley — finely chopped
1/2 Teaspoon Salt
1/4 Teaspoon White Pepper
1/4 Teaspoon Paprika
1/8 Teaspoon Cayenne
1/4 Cup Water

Directions
Mix all meatball ingredients together.
Form into small meatballs.
Set aside.
Heat oil in large skillet, add onion and saute for 5 minutes.
Add tomato and remaining sauce ingredients.
Cover and simmer for 30 minutes.
Add meatballs and simmer for 15 minutes.
Serve with rice or couscous.
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Hope these help. Good luck and good eating!

Moroccan Chili
(my children love it)

2 tablespoons extra-virgin olive oil
1 pound cubed lamb
1 pound ground beef
1 pound ground chicken or pork (optional)
1 pound ground veal
Salt and freshly ground black pepper
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 bay leaf
1 large onion, chopped
1 green bell pepper, seeded and chopped
2-3 stalks celery, chopped
2 cloves garlic, finely chopped
2 tablespoons Worcestershire sauce, eyeball it
1 (14-ounce) can tomato sauce
1 (15-ounce) can black beans
1 (15-ounce) can navy beans
1 (15-ounce) can chili beans
A handful golden raisins

5-8 pita breads, cut into wedges for scooping

Heat skillet with extra-virgin olive oil, add meat and brown. Drain meat and put in 5 quart pan. Season the meat with salt and pepper to taste. Add the bay leaf, onions, celery, bell pepper and garlic to the pot. Cook until onions are soft, 8 minutes. Add chili powder, cumin, nutmeg, cinnamon, nutmeg and paprika. Add beans, Worcestershire sauce and tomato sauce. Stir and reduce heat to simmer 30-45 minutes. Remove pot from heat and stir in handful of raisins. Let rest for approx. 15-20 minutes before serving.
Toast pita wedges in hot oven or under broiler. Pile chili in bowls; serve with pita wedges for scooping.
Can also be served with cornbread, couscous or rice.