Moroccan Stuffed Turkey


I really adore Moroccan cooking and this wonderful turkey will leave you begging for it every thanks giving holiday and well….. just begging for it hahha

I would love your feedback if you make this amazing stuffed turkey.

Serve this meal with freshly baked Moroccan style bread, some side salads and whatever sides you like really. The sides aren’t going to matter 😉



1 Turkey, weighing approximately 5kgs
2 Large onions, diced
6 Cloves Garlic, crushed
1 generous teaspoon ground ginger
A generous pinch of artificial saffron powder
10 Strands natural saffron threads
1 teaspoon salt
1 Tablespoon sweet paprika
50g Butter
1/2 Small teacup cooking oil
1 Chicken stock cube or the equivalent in stock powder

For the filling

500g Semolina
200g Almonds, boiled and peeled (or buy already done)
150g Seedless red raisins
2 Tablespoons icing sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 generous teaspoon ground cinnamon
1 Chicken stock cube or the equivalent in stock powder
1 Tablespoon butter
1/2 small teacup cooking oil
1/2 small teacup orange blossom water
1/2 small cup water

For the decoration

200g Peeled almonds, toasted in oil
20 Dates, stoned, preferably medjool dates
1 Tablespoon oil



In a bowl, moisten the semolina with the orange blossom water and the water. Add the salt and the oil, stir carefully and steam in the couscous pan for 30 minutes.

Meanwhile grind the 200g almonds and place in a bowl with the raisins, washed and dried. Add pepper, cinnamon and sugar. In a frying pan, blend the chicken stock in butter and add this to the mixture.

After 30 minutes, pour the semolina onto the filling mixture and stir well.

Use this mixture to stuff the turkey, sew up the opening so that the stuffing does not spill out. Tie the turkey’s legs.

Cooking the turkey

In a pressure cooker, lightly fry the onions in oil for around 5 minutes. Meanwhile crush the garlic in a mortar adding the spices.

Spread this mixture over the turkey and place in the pan, on top of the sautéed onions. Add the butter and the stock cube, summer for 2-3 minutes.

Add a litre and a half of water, cover the pan and simmer for around 75 minutes.

Check that the turkey is cooked and remove. Bake in the oven for around 30 minutes. Reduce the sauce. Carefully clean the dates with a dry cloth and spread with the oil.

Serve the turkey on a round tray. Pour sauce around it and decorate with the dates, stuffed with the toasted almonds.

Enjoy !




Egyptian Style Sweet Couscous with Dates, Nuts, and Hibiscus Syrup

I just saw this AMAZING recipe on the A Foodie’s Affairs blog and NEEDED to share. I hope you love it. To visit her gorgeous blog for more amazing recipes please click HERE

But for now – Enjoy !


  1. 1 cup dry organic whole wheat couscous
  2. 1 cup boiled filtered water
  3. 8 medjool dates
  4. 50 g raw pistachios
  5. 100 g blanched almonds, lightly toasted
  1. 200 ml organic maple syrup
  2. 1 teaspoon vanilla extract
  3. 1 whole star anise
  4. 1 tablespoon dried hibiscus flowers
  5. 3/4 cup filtered water
  1. 200 ml full cream milk, extra for serving
  2. a pinch of ground cardamom
Prepare couscous
  1. Add the boiled water to dry couscous in a pan or a glass bowl and cover tightly.
  2. Leave for 10-15 mins to rehydrate (absorb al the water). *Check couscous packet instructions for suggested amount of liquid and cooking time.
  3. In a small bowl cover dates with warm water, leave aside to soften.
For the syrup
  1. Add all syrup ingredients to a small pan and bring to the boil.
  2. Reduce heat and simmer for 5 mins.
  3. Remove from heat and drain, discarding hibiscus flowers and star anise.
  4. Return red liquid to heat and add maple syrup.
  5. Simmer on low- medium heat for 2 mins, then remove from heat.
  6. Warm up your milk, add a pinch of ground cardamom and stir, transfer to a serving bottle.
  7. Drain the dates, halve each date and discard the pits.
  8. Fluff up couscous using a fork and transfer to a serving bowl.
  9. Add nuts and dates to couscous and mix gently to combine.
To serve
  1. Divide couscous mixture equally into 4 bowls, pour the warm cardamom milk on top then drizzle each bowl with the sweet hibiscus maple syrup.
  2. Serve with extra nuts, warm milk and syrup.

Quinoa Salad

The perfect take along for a BBQ or picnic !



Cook tri colour quinoa as per packet directions. Once completely cold add to it:

pinch of salt
1/2 cup chopped fresh coriander
1 1/2 cups chopped fresh parsley
Sliced almonds
Dried cranberries
Pumpkin seeds
Chopped spring onions

Mix well then refrigerate until needed.

Enjoy !

Bastilla – Moroccan filo pie

This delicious Bastilla is my mother in laws recipe. She’s the most AMAZING cook I have ever known and I would love to have her every single recipe. I hope you love this delicate balance of sweet and savoury pie 🙂

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  • 1 cup flaked almonds
  • 60 g butter
  • 3 x medium onions, very finely chopped
  • 4 x garlic cloves, crushed
  • 4 tspn freshly grated ginger
  • 4 tspn ground cinnamon
  • 2 tspn ground tumeric
  • 8 x eggs
  • 4 Tbls fresh lemon juice
  • 3 Tbls olive oil
  • 2 x large chicken breasts
  • 5 Tbls pure icing sugar
  • 10 x sheets of filo pastry
  • 1 Tbls cinnamon to decorate
  • 1 Tbls icing sugar to decorate


Preheat oven to 200C. Cook the almonds in a frying pan over medium heat for 5 minutes or until lightly toasted then transfer to a heatproof bowl.

Pan fry the chicken in some olive oil until cooked through but still juicy. Set aside to cool then shred.

Melt the butter over low heat and add the onion, garlic, ginger, cinnamon and tumeric and cook, stirring occasionally until onion is soft. Season with salt and pepper to taste.

Whisk the eggs and lemon juice together then add to the onion mixture and stir through until cooked. ( You will not achieve a scrambled egg consistency the egg will still seem wet ) Set aside to cool.

Mix everything together including the almonds and season again with salt and pepper.

Line a baking sheet with non stick paper. Lay a piece of filo onto the paper and brush with oil and top with another piece of filo in a star shape. Brush with oil and then continue to top with more filo until a 10 piece stack is completed.

Place filling into the middle of the stack leaving the edges to be put over the top. Gently enclose the pie with the pastry until it is circular in shape and completely covered.

Bake until pie is golden and crispy. Approximately 30 minutes.

Extra: Feel free to pretty it up by scrunching oil brushed Filo pastry and topping the dish with it before baking as shown in one of my pictures

Lamb tagine with prunes, almonds and eggs

My husband is Moroccan so naturally I cook a lot of Moroccan food in our home. This delicious tagine is always a crowd pleaser or a special occasion meal that you and your family will love.

Yeah yeah so many eggs but hubby loves them.
Yeah yeah so many eggs but hubby loves them.


  • 5 x lamb shanks, or lamb chops/pieces trimmed
  • 2 x large brown onions, diced
  • 3 x large garlic cloves, crushed
  • 1 tspn black pepper
  • 1 tspn salt
  • 1 Tbls ground ginger
  • 1 tspn saffron threads, toasted lightly and crushed
  • 1/2 tspn imitation saffron
  • 1 x stick cinnamon
  • 1/4 cup pure olive oil
  • 1/4 cup butter
  • 1 cup pitted prunes
  • 4 Tbls sugar
  • 3 Tbls ground cinnamon
  • 1/4 cup blanched almonds, lightly toasted
  • 5 x eggs, boiled hard and halved


In a large heavy based pot mix the meat, onions, garlic, 1 Tbs of the Ground cinnamon, spices and the oils. Brown for a few minutes over a medium heat.
Add 4 Cups of water and the coriander over a high heat and bring to a fast simmer.
Cover and simmer on a medium to low heat for about 2 ½ hours, stirring around occasionally or until meat is well cooked and very tender. ( If necessary add small amounts of water to the pot to prevent it boiling down to nothing and burning on the bottom of pan )
About 1 ½ hours into the cooking remove 2 cups of the sauce and put aside in a small pot.

For Prunes

When meat is in it’s last 30 minutes of cooking use the reserved sauces and add the Prunes, sugar and the cinnamon. Bring to the boil then gentle simmer until the prunes are tender and the sauce has thickened slightly. Turn down to very low to keep warm until the meat is ready.

To serve

Put meat onto a very large deep serving plate with some sauce from it’s pan. Top with the Prunes and pour syrup completely over everything finally topping with scatterings of Almonds and finally the eggs.

Serve with a good salad and fresh bread to mop up the glorious sauces.