Closet Cooking (1)
Cooking with Amy (1)
Main Course (26)
Side Dish (13)
Soups & Stews (4)
Lamb shanks are braised for hours in a sumptuous sauce of honey, almonds, and raisins in this centuries-old Moroccan dish served at the restaurant Mansouria.
A plate of fluffy couscous is lavished with meatballs, lamb chops, chicken skewers, merguez sausage, and a saffron-scented chickpea stew in this celebratory dish, a staple at Moroccan restaurants in Paris.
Briny olives, sweet apricots and figs, and tart preserved lemons flavor this aromatic North African braised chicken stew.
As lemons cure in a salty, spicy brine, their flesh softens and sweetens; after a month, they're ready to be finely chopped and added to everything from Moroccan tagines to vinaigrettes.
Tagine, the Moroccan stew, shares its name with the terra-cotta pot it's traditionally cooked in, whose neat conical lid promotes convection and even cooking. There are many versions; maybe the most classic is braised chicken, green olives, and lemons in a sauce fragrant with ginger and coriander.
Mint tea is served throughout North Africa.
This Moroccan relish of coarsely chopped pistachios and herbs pairs wonderfully with roasted quail and other game birds.
Chilling the meat before chopping it is the best way to achieve the semicoarse texture that is a signature of these North African–style sausages.
This recipe is an adaptation of one in the seminal Couscous and Other Good Food from Morocco by Paula Wolfert.
Turn an ordinary carrot salad into an exotic accompaniment with this simple preparation.
Baklava likely has roots in 11th-century Persia, though versions vary today throughout the Middle East and eastern Mediterranean.
At the Hotel La Mamounia in Marrakech, Chef Boujemaa Mars prepares this dish in a traditional earthenware tagine.
In Morocco, a Marrakesh housewife surprised us with this cumin-infused roasted fish.
We enjoyed this dish while visiting Marrakech.
This lamb specialty, from La Mamounia hotel in Morocco, is gutsy and authentic.
Moroccans consider it lucky to combine seven vegetables in one dish. Substitutions are acceptable if the total remains the same.