Moroccan dips

Moroccan dips

A selection of Moroccan dips

Spicy Yoghurt Sauce

This sauce is best eaten as soon as it is made; the onion and spices can be prepared ahead of time and then warmed and added to the yoghurt just prior to serving. Spicy yoghurt sauce is delicious drizzled over kebabs, barbecued meat, or magic used as a dip for bread.

1 tablespoon olive oil

1 small red onion, finely chopped

1 clove garlic, crushed

1 tablespoon Alexandra’s Bazaar Baharat

1/3 cup chopped dates (fresh are best)

1/4 cup lightly toasted pinenuts

1 cup plain full fat yoghurt (greek youghurt is great for dips)

Heat oil in a small frying pan and cook onion, garlic and baharat until onion is tender.  Add chopped dates and cook

a further minute adding a little water if necessary, stir through pine nuts and then remove  from heat and just

Makes 2 cups


Moroccan White Bean & lemon dip - quick

This can be served as a warm or cold dip with pita bread or

as a vegetarian dish  with rice and green vegetables .

1 medium onion, peeled and chopped

1 tablespoon olive oil

1 teaspoon Ras el Hanout

400g tin of white beans such as butter beans or cannelini

To finish

Rind and juice of 1 small lemon

Sea salt

Small clove garlic, crushed

2-3 cm of root ginger,  grated

Chopped mint and/or coriander to taste

Place the chopped onion, oil and Ras el Hanout in a medium sized microwave jug or bowl, and cook covered for 2 minutes in the microwave on high power. Add drained beans and covering again continue warming through beans and developing flavour for 2 minutes.

Cool slightly, and puree in a processor or use a wand

blender to make a smooth puree, adding a little liquid from the beans if necessary. Add remaining ingredients and serve, or reheat later if using as a  vegetable dish leaving the beans whole .

For a change, substitute the fresh lemon with preserved lemon rind.

Anny’s Harissa Dip  ...too easy!

1 good Tblsp Alexandra’s Bazaar dry Harissa Mix

2 Tblsp warmed white wine (or water)

2 tsp olive oil

squeeze of lime (or lemon)

1 250g tub greek yoghurt or sour cream softened,

3 - 4 Tblsp roasted salted cashews, chopped.

A few chopped herbs (parsley, coriander or mint)

Make up harissa paste with the warm wine,

leave for about 20 mins then add olive oil,

cashews and lime. Fold this into the sour cream or yoghurt

and sprinkle with mixed herbs. 

Serve with pita crisps or crostini.

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