FOOD TREND : Moroccan Cuisine

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FOOD TREND : Moroccan Cuisine

Good geographic position and various cultural influences through the history had left a strong trace on Moroccan cuisine.  A mix of Arabic, Barber, and Mediterranean cuisines had generated food that is savoury and distinctive. Moroccan cuisine has a lot of similarity with Mediterranean cuisine because of the predominant use of olive oil in cooking as well as the use of, parsley, lemon, and garlic. But food in Morocco has an oriental spin thanks to extensive use of Persian spices that gives it its distinctiveness.

Ingredients such are qarfa (cinnamon), saffron, kharqoum (turmeric), skinjbir (ginger), felfla soudania (cayenne pepper) paired with the staples of Moroccan cuisine, olive oil and couscous, may contain a recipe for longevity; as Moroccan cuisine has an enviable amount of superfoods on their hands.

If you have always wanted to give a different twist to your Australian lamb, here is an easy and delicious recipe to try out!


  • 12 lamb cutlets
  • 1 cup quinoa flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cumin seeds
  • ½ teaspoon ground coriander
  • 1 teaspoon ground paprika
  • 1 teaspoon ground cinnamon
  • ½-1 chilli flakes salt
  • 2 teaspoons quinoa crispies (optional)
  • Zest of lemon
  • 3 cloves garlic, finely grated
  • 3 table spoons chopped flat-leaf parsley
  • ½ quinoa flour
  • 2 eggs, lightly beaten
  • Olive oil for cooking
  • Lemon wedges, for serving

Trim the cutlets and gently pound to thin out just a little and set aside. Mix together the flakes, ground cumin and seeds, ground coriander, paprika, cinnamon, chili, salt and quinoa crispies.

Rub in lemon zest, garlic and parsley, and mix well. Dust the lamb cutlets with the quinoa flour then dip into and coat well with the egg. Press firmly into the flake mixture making sure the cutlets are evenly coated.

Heat some oil in a large pan and shallow-fry the cutlets until the coating is crisp and golden and about 3 minutes each side. Serve with lemon juice squeezed over the top and some couscous as the side dish.