Celiac.com 02/04/2025 - Za'alook is a traditional Moroccan salad made with eggplant and tomatoes, seasoned with aromatic spices. It’s a popular mezze served both warm and cold and pairs beautifully with other Moroccan dishes. Historically, za’alook originated from a fusion of Arabic, Berber, and Mediterranean influences that have shaped Moroccan cuisine over centuries. While typically served as an accompaniment to bread or tagines, this gluten-free version makes it accessible to those avoiding gluten while retaining the salad’s authentic flavors and textures. With its smoky eggplant, tangy tomatoes, and a perfect blend of Moroccan spices, this za’alook recipe is both healthy and deeply satisfying.

Gluten-Free Za’alook Recipe

Ingredients:

• 2 medium eggplants, peeled and cubed
• 2 large tomatoes, finely chopped
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground coriander
• Salt and pepper, to taste
• ¼ cup fresh parsley, chopped
• ¼ cup fresh cilantro, chopped
• Juice of half a lemon
• Optional: ¼ tsp cayenne pepper for extra heat

Instructions:

• Prepare the Eggplant: Preheat your oven to 400°F (200°C). Toss cubed eggplant with a bit of olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20-25 minutes, or until golden and tender.
• Cook the Base: In a large skillet, heat the olive oil over medium heat. Add the garlic, cooking until fragrant (about 1 minute). Stir in tomatoes, cumin, paprika, coriander, and cayenne if using, then cook for 10-12 minutes until the tomatoes soften and release their juices.
• Combine Ingredients: Add the roasted eggplant to the skillet, using a fork or spoon to gently mash the mixture. Cook together for 5-7 minutes, stirring frequently, until the flavors meld.
• Add Fresh Herbs: Remove from heat and stir in parsley, cilantro, and lemon juice. Adjust salt and pepper to taste.
• Serve and Enjoy: Serve warm or at room temperature, garnished with additional fresh herbs if desired. Za’alook pairs well with gluten-free bread or as a side to grilled meats or fish.

This gluten-free za’alook is a celebration of Moroccan flavors, perfect for anyone looking to enjoy the heart of Moroccan cuisine without gluten.

Celiac.com 12/12/2024 - Moroccan Harira is a deeply traditional soup, typically served during the holy month of Ramadan to break the fast. Known for its hearty and warming ingredients, harira combines lentils, tomatoes, and a fragrant blend of spices to create a comforting and nourishing dish. Although often made with flour, noodles, or even meat, it’s easy to create a gluten-free version that stays true to the soup’s complex flavors while also being wholesome and suitable for those with dietary restrictions. This gluten-free recipe emphasizes the rich Moroccan spices and the slow-simmered goodness of lentils and chickpeas, making it ideal for cold evenings or as a filling, nutrient-packed meal.

Gluten-Free Moroccan Lentil Harira Recipe

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, finely diced
• 2-3 cloves garlic, minced
• 2 ribs celery, diced
• 2 medium carrots, diced
• 1 ½ teaspoons ground ginger
• 1 ½ teaspoons ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper (optional, for spice)
• 4 cups vegetable broth
• 1 cup crushed tomatoes
• ½ cup green or brown lentils, rinsed
• ½ cup cooked chickpeas (or canned, drained and rinsed)
• ¼ cup fresh cilantro, chopped (plus extra for garnish)
• ¼ cup fresh parsley, chopped
• ½ lemon, juiced
• Salt to taste

Instructions:

• Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add onions, garlic, celery, and carrots, and sauté until softened (about 5-7 minutes).
• Add the Spices: Stir in ginger, turmeric, cinnamon, cumin, paprika, black pepper, and cayenne. Cook for an additional 1-2 minutes until the spices are fragrant.
• Build the Soup: Add the vegetable broth, crushed tomatoes, lentils, and chickpeas to the pot. Stir well to combine.
• Simmer: Bring the soup to a boil, then reduce to a simmer. Let it cook uncovered for 30-40 minutes or until lentils are tender and the soup thickens. Stir occasionally and add more broth if needed.
• Add Herbs and Lemon: Stir in cilantro, parsley, and lemon juice. Season with salt to taste and adjust seasoning if necessary.
• Serve: Ladle the soup into bowls, garnish with extra cilantro, and serve warm.

Enjoy this gluten-free Moroccan harira as a standalone meal or alongside fresh gluten-free bread. It's an authentic taste of Morocco with a gluten-free twist, bringing the warmth of its traditional spices to your table.

Celiac.com 12/06/2024 - Moroccan spiced fish, or hout in Moroccan Arabic, has a rich history shaped by Morocco’s geographic proximity to both the Atlantic Ocean and the Mediterranean Sea. This popular dish reflects the country's deep culinary tradition, with influences from Berber, Arab, and Andalusian cultures. Often prepared with whole fish or fillets, hout is marinated in a vibrant blend of spices like cumin, paprika, coriander, and turmeric, which enhance the fresh flavor of the fish. Traditionally, this dish is served with flatbread or over couscous, but for a gluten-free twist, it pairs beautifully with rice, quinoa, or roasted vegetables.

This gluten-free Moroccan spiced fish recipe combines traditional spices with a refreshing touch of lemon and herbs, making it a wonderful choice for those seeking to enjoy a flavorful, authentic Moroccan meal without gluten. Here’s how to make it:

Moroccan Spiced Fish (Gluten-Free Hout)

Ingredients:

• 4 fillets of white fish (such as cod, tilapia, or halibut)
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• ½ tsp turmeric
• ½ tsp ground ginger
• ¼ tsp chili powder (optional, for heat)
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh cilantro and parsley, chopped, for garnish

Instructions:

Prepare the Marinade: In a small bowl, mix together the cumin, coriander, paprika, turmeric, ginger, and chili powder. Add the olive oil, lemon juice, minced garlic, salt, and pepper. Stir until well combined.

Marinate the Fish: Place the fish fillets in a shallow dish and rub them with the spice mixture until fully coated. Cover the dish and let the fish marinate in the fridge for at least 30 minutes (or up to 2 hours for a more intense flavor).

Cook the Fish: Preheat a skillet over medium heat. Place the marinated fish fillets in the skillet and cook for about 4-5 minutes per side, or until the fish flakes easily with a fork. Be careful not to overcook.

Serve: Transfer the cooked fish to a serving platter and garnish with fresh cilantro and parsley. Serve with a gluten-free side, such as rice, quinoa, or roasted vegetables, for a complete meal.

Enjoy the savory and warming flavors of this Moroccan-inspired gluten-free fish dish that’s as fragrant as it is delicious!

Celiac.com 08/23/2024 - Moroccan Chicken Tagine is a celebration of North African flavors and culinary traditions, showcasing the rich heritage of Morocco’s diverse cuisine. Named after the distinctive earthenware pot in which it is traditionally cooked, a tagine, this dish reflects the region’s history of spice trade and cultural fusion. Tagine recipes have been passed down through generations, blending spices such as cumin, coriander, and cinnamon with ingredients like dried apricots and olives to create a savory-sweet symphony that embodies the essence of Moroccan cooking.

This gluten-free version of Moroccan Chicken Tagine preserves the dish’s authentic character while accommodating modern dietary needs. The result is a flavorful and aromatic stew that pays homage to its ancient roots, offering a taste of Morocco’s vibrant culinary landscape. Ideal for a cozy meal or a festive gathering, this tagine brings a touch of North African warmth to your table with every savory bite.

Gluten-Free Moroccan Chicken Tagine

Ingredients:

• 2 lbs chicken thighs, boneless and skinless
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp paprika
• ½ tsp ground cinnamon
• ¼ tsp cayenne pepper (optional, for heat)
• 1 cup chicken broth (ensure gluten-free)
• 1 can (14.5 oz) diced tomatoes
• 1 cup green olives, pitted and halved
• ½ cup dried apricots, chopped
• ½ cup almonds, toasted and roughly chopped
• 1 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Prepare the Chicken: Season the chicken thighs with salt and pepper. Heat olive oil in a large tagine or Dutch oven over medium-high heat. Brown the chicken thighs on both sides, about 5-6 minutes per side. Remove and set aside.
2. Cook the Aromatics: In the same pot, add the onion and cook until translucent, about 5 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Spice It Up: Add cumin, coriander, turmeric, paprika, cinnamon, and cayenne pepper to the onions. Cook for 1-2 minutes, stirring constantly to toast the spices and release their flavors.
4. Simmer the Tagine: Return the chicken to the pot, and pour in the chicken broth and diced tomatoes. Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the chicken is tender and fully cooked.

Add the Finishing Touches:

• Stir in the olives, apricots, and toasted almonds. Cook uncovered for an additional 10 minutes to allow the flavors to meld and the sauce to thicken slightly.
• Garnish and Serve: Sprinkle with fresh cilantro before serving. Enjoy your Moroccan Chicken Tagine over gluten-free couscous or alongside steamed rice.

This dish combines the earthy spices and sweet, savory elements characteristic of Moroccan cuisine, all while being fully gluten-free. It’s perfect for a hearty and exotic meal that satisfies and delights.

Celiac.com 04/04/2020 - This North African lentil stew features lentils and spinach in a flavorful base of onions, garlic, tomatoes and herbs. It's a delicious, easy-to-make one-pot meal for just about any time of the year. 
 
Ingredients:

• 3 cups chicken stock
• 1 cup red lentils
• 5 cups fresh spinach leaves loosely packed
• 4 cloves garlic
• 3 Roma tomatoes diced into ¼ inch cubes (or cup of canned diced tomatoes)
• 1 onion
• ⅓ cup mixed cilantro and parsley chopped
• 1 tablespoon olive oil
• 2 tablespoons tomato paste
• ½ teaspoon salt
• 1 teaspoon allspice
• ½ teaspoon dried coriander ground
• 1 teaspoon turmeric
• 1 teaspoon paprika

Directions:
In a medium-sized pot, slowly sauté onion and garlic with the olive oil until soft and nearly golden. (Do not rush this. Use low heat and go slow. If garlic burns, or browns too much, it will get bitter.)

Then add the tomatoes and paste and keep sautéing until the tomatoes release all the water, and keep cooking until most of the tomatoes water is evaporated.

Add the herbs and spices and sauté for another couple of minutes until the mixture looks like a thick paste.

Add the stock and bring it to a boil, then add int he lentils and cover the pot. 

Cook the lentils for 15 minutes until they start to soften up and then add the spinach.

Keep the pot covered and allow it to cook for 10 minutes more until the spinach has wilted and the lentils have cooked completely. 

Add the remaining herbs. Taste and adjust the salt. 

Serve immediately, with or without rice.

I have an immensely difficult time finding gluten-free, vegan, sugar-free, yeast-free bread products, so the ingredient list for this recipe couldn't be more ideal for a celiac. The only ingredients: teff, salt, and water. Injera is the bread staple of Ethiopia and is eaten by most households everyday. Injera is traditionally made solely with teff grain, although some modern recipes call for yeast or all-purpose flour as well.  The high iron content of teff makes it a perfect choice for a bread substitute. This recipe is very easy however, injera requires advanced planning and will not work for a last minute meal, as  it can take up to three days for the teff to ferment before cooking is possible.

Traditional Ethiopian Teff Injera (Gluten-Free)

Servings: 20
Ingredients:

• 3 cups ground teff
• 4 cup distilled water
• Himalayan salt to taste
• Olive oil for the skillet

Note: This is a large batch, as I like to have left-overs. Also, the fermentation process takes a while, so it's nice to have some injera for later. For a smaller batch, cut the ingredients in half.

1. Mix ground teff with the water and let stand in a bowl covered with a dish towel at room temperature until it bubbles and has turned sour. The fermentation process will take approximately 1-3 days. The fermenting mixture should be the consistency of a very thin pancake batter.
2. Stir in the salt, a little at a time, until you can barely detect its taste.
3. Lightly oil  a skillet 8 inches minimum but you can also use a larger one. Heat over medium heat.
4. Pour in enough batter to cover the bottom of the skillet; About 1/4 cup will make a thin pancake covering the surface of an 8 inch skillet if you spread the batter around immediately by turning and rotating the skillet in the air; This is the classic French method for very thin crepes; Injera is not supposed to be paper thin so you should use a bit more batter than you would for crepes, but less than you would for a flapjack pancakes.
5. Cook briefly, until holes form in the injera and the edges lift from the pan; Do not let it brown, and don't flip it over as it is only supposed to be cooked on one side.
6. Remove and let cool. Place plastic wrap or foil between successive pieces so they don't stick together.
7. To serve, lay one injera on a plate and ladle your chosen dishes on top. Serve additional injera on the side. Guests can be encouraged to eat their meal without utensils, instead using the injera to scoop up their food.

Important: Please use caution when eating with your hands. To avoid contamination make sure your hands are very clean with gluten-free soap before eating.