To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Snapchat: LauraVitale86 Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

These no-bake coconut date rolls are super simple and delicious! INGREDIENTS: - 250 grams of Date Paste (video: https://www.youtube.com/watch?v=32kyNWeMqoU) - 1/2 cup of raisins - 1/2 teaspoon ground cinnamon - 2 tablespoons orange blossom water RECIPE: 1- First, with a paring knife, thinly slice the raisins 2- In a large bowl, place the date paste and add the sliced raisins. Mix. Add the ground cinnamon, and orange blossom water. Mix well with the tips of your fingers and palm… until all ingredients are well incorporated. 3- Place unsweetened dried shredded coconut in a large plate. 4- Sprinkle a handful of the coconut on your workspace. 5- Roll the date mixture into a 2” log on top of the coconut. Note: While rolling, your hands may get sticky… just wash them with some cold water and you will be good to go. 6- Now that you have a beautiful coconut date log in front of you, cut it into bite size rolls, roll them in coconut, and place them in small paper cups. 7- And that’s it… these date coconut rolls are ready to serve. You can also store them in an airtight container for up to 3 weeks. Bon appetit

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Snapchat: LauraVitale86 Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

The Moroccan Cookie Series is here! Let's start with a 3 ingredients, no-bake chocolate peanut balls! INGREDIENTS: - 9 oz / 250 grams dark chocolate - 12 oz / 350 grams roasted peanuts - 1/3 cup / 100 grams honey (to taste) WRITTEN RECIPE: 1- First melt the chocolate in a bain marie. In a pot, boil some water then place on top a bowl containing the chocolate. 2- Grind the roasted peanuts into crunchy medium-small chunks. 3- Once the chocolate has melted, pour it in a deep plate. 4- Add the honey. 5- Add the ground peanuts and mix well. 6- Take small amounts of the chocolate mixture and roll them into balls the size of a walnut. place each chocolate peanut ball in a small paper cup. 7- Refrigerate the chocolate peanut balls for at least 2 hours before serving. 8- You can keep them in an air tight container in the fridge for up to 2 weeks… that if you have any left! Bon appetite!

This Potato Walad with Charmoula is a staple side dish in Moroccan cuisine. You can serve it hot, warm, or cold! Yummy! INGREDIENTS: 500 g of potatoes 1/4 preserved lemon - just the skin (chopped) 1 tablespoon finely chopped cilantro 1 tablespoon finely chopped parsley 2 garlic cloves 3 tablespoons olive oil 1 tablespoon ground paprika 1/2 tablespoon ground cumin Chili pepper (to taste) 2 tablespoons lemon juice Salt (to taste) RECIPE: 1- First, peel the potatoes and cut them into evenly bite-size cubes. 2- Place the potatoes in a pot and cover with cold water. Bring to a boil, then reduce the heat and cook the potatoes until tender. you should be able to easily slice through with a fork. Don’t overcook them! 3- Drain the potatoes from the water and keep on the side. 4- Now let’s prepare the rest of the ingredients. 5- Quarter a preserved lemon. Remove the pulp from a quarter, and chop the skin into small pieces. 6- Grate the garlic cloves. Chop some fresh cilantro and some fresh parsley. 7- In a flat pan, on low heat, drizzle the olive oil, add the grated garlic and the spices: paprika, ground cumin, and chili pepper. Mix and cook for 1 minute. 8- Add some fresh lemon juice… then place the potatoes in this sauce. Gently mix in the potatoes so that every piece is coated with yumminess. 9- Add the chopped cilantro and parsley. Mix and cook for 2 minutes. Now add the preserved lemon pieces. Mix. Taste first and finally add salt – remember preserved lemons are very salty. Cook for another minute and serve immediately. 10- Yes, you can add more fresh cilantro on top! Hot, Warm, or Cold.

Watch the full book launch party: https://www.youtube.com/watch?v=YUdZUfI4f8Q To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

Let's continue the Moroccan Salad Series with this spicy orange salad! INGREDIENTS: - 2-3 oranges (Navel) - Handful of black olives - 2 garlic cloves (grated) - Juice of 1/2 a lemon - 3 tablespoons olive oil - 1 teaspoon ground paprika - 1/2 teaspoon ground cumin - Hot chili pepper (to taste) - Salt (to taste) WRITTEN RECIPE: 1- The first step is to peel and section the oranges. Using a sharp knife, cut the ends of each orange. Slice the peel off the sides. 2- With a gentle sawing motion, remove the orange segments in between 2 membranes. Then cut into pieces. 3- Squeeze the remaining membranes to get all the excess juice in a separate bowl, keep on the side we will use it later. 4- Next, slice the black olives. They pair up surprisingly well with the oranges. You’ll see! 5- Let’s prepare the vinaigrette. Grate the garlic cloves. 6- In a bowl combine orange juice, lemon juice, olive oil, grated garlic, paprika, ground cumin, hot chili pepper for a kick, and salt. Mix. 7- For the final step, place the orange pieces in a large bowl, add the olive slices, and mix in the spicy vinaigrette. 8- Serve cold. Sprinkle some more chili pepper on top if you like it spicy. Hmmm… bon appetite

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura's Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

Let's continue the Moroccan Salad Series with this super easy and refreshing Orange Walnut Salad! INGREDIENTS: - 2-3 oranges (Navel) - 1 lettuce - 1/2 cup of raw unsalted walnuts For the dressing: - 1/4 cup fresh orange juice - 1 tablespoon lemon juice - 1/2 tablespoon olive oil - 1 teaspoon orange blossom water - 1 tablespoon sugar - Pinch of salt WRITTEN RECIPE: 1- The first step is to peel and section the oranges. 2- Using a sharp knife, cut the ends of each orange. Then slice the peel off the sides. 3- With a gentle sawing motion, slice the orange pieces in between 2 membranes. 4- Squeeze the remaining membranes to get all the excess juice in a separate bowl, keep on the side we will use it later. 5- Next, let’s prepare the lettuce. Remove the outer layers of the lettuce and discard. 6- Chop the bottom of the lettuce and peel the leaves. Slice the lettuce. 7- Place the lettuce in a large bowl and add the orange pieces to it. Now let’s make the salad dressing. 8- In a bowl add the orange juice, fresh lemon juice, olive oil, orange blossom water, sugar, and a pinch of salt. Mix. 9- Add the dressing to the lettuce and oranges. Then top with raw walnuts to add some crunch. Toss… and serve. 10- Time to enjoy… hmmm Bonne appetite!

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