**Morocco, in World Showcase, serves some of the most exotic cuisine available at Walt Disneyworld. Spices of all kinds are found in appetizers, main dishes and desserts. Serve up something different tonight (belly dancing is optional).
Here are a few recipes for items similar to those found in Morocco/Epcot:
Moroccan Beef Briouats (bree-wats)
1 lb lean ground beef
1 medium onion, grated (1/2 C.)
1/2 t. ground cinnamon
1/2 t. salt
1/4 t. black pepper
1/4 t. Harissa *
1/4 t. tumeric
3 sprigs fresh coriander, chopped fine
juice of 1 lemon
2 T. vegetable oil
1 egg, beaten
1 lb fillo sheets, 12X17" each
vegeatble oil for frying
Put all the ingredients, except the egg, in a skillet and stir-fry over low heat for 10 minutes to evaporate the moisture. The mixture should be dry. Cool well. Add the egg and mix.
Briouats may be formed into triangles or cigar shapes and then fried until golden.
Take several fillo sheets and divide them in half lengthwise and crosswise so that you have sheets that are 6 inches wide by 8.5 inches long. Fold them lengthwise so that you have fillo strips 3 inches wide.
Take a heaping teaspoon of filling and put in the lower left side of the fillo. Fold it over to the right to make a triangle. Then fold it over to the left and to the right again until you have folded the entire sheet into a triangle. Seal the package with beaten egg or a light mixture of flour and water.
Heat oil in a skillet, over low/medium heat, and brown pastries for about 2 minutes.
Take 1 fillo sheet, cut 6 inches wide by 8.5 inches long, and on the short end nearest you put 1 tablespoon of the filling. Fold the long left and right sides of the fillo over to meet in the center into a cigar shape 3 inches wide, covering the filling. Fold the short end near you over once firmly. Then fold it two times more to shape the cigar. Seal the final fold with beaten egg or flour paste.
Fry in oil about 3 minutes.
1 lb dried red chili peppers
1 T. ground cumin
1/4 C. white vinegar
10 cloves garlic
1/2 t. salt
1/4 C. corn oil
Soak the chili peppers in water for 2 hours and drain. Open the peppers and remove and discard the seeds and stems.
Mix all the remaining ingredients with the peppers in a food processor, grinding until smooth but not excessively so. Store in a glass bottle in the refrigerator. Makes 2 cups.
Source: The Great Book of Couscous ( Copeland Marks)