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Marinate (4) Saute (4) Braise (3) Steam (3) Brine (2) Chill (2) Grill/Barbecue (2) Roast (2) Broil (1) Microwave (1) Poach (1) Topic Recipe (54) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = " Cuisine: Moroccan"; var omni_prop8 = " Cuisine: Moroccan"; var omni_pageName="saveur:"+omni_prop12; 11/27/2012 Mrouzia (Honey-Braised Lamb Shanks) 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. Issue #151 11/07/2012 Couscous Royale (Couscous with Grilled Meats) 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. Issue #151 10/15/2012 Ras el Hanout (North African Spice Mix) This piquant North African spice mix, whose name means "top of the shop" in Arabic, is used in virtually every dish from that region, including the Moroccan mrouzia, honey-braised lamb shanks. Issue #151 10/15/2012 Kefta Tagine (Lamb Meatball and Egg Tagine) Cumin- and paprika-spiced kefta (lamb meatballs), baked eggs, and kalamata olives, are the hallmarks of this elegant tagine from the Moroccan restaurant Le Timgad in Paris. Issue #151 10/15/2012 Tagine Djaj Bzitoun (Chicken Tagine with Apricots, Figs, and Olives) Briny olives, sweet apricots and figs, and tart preserved lemons flavor this aromatic North African braised chicken stew. Issue #151 10/19/2012 Preserved Lemons 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. Issue #150 09/05/2012 Djaj Mqualli (Chicken, Olive, and Lemon Tagine) 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. Issue #150 05/25/2010 Moroccan Mint Tea Mint tea is served throughout North Africa. Issue #130 04/05/2010 Pistachio Sauce This Moroccan relish of coarsely chopped pistachios and herbs pairs wonderfully with roasted quail and other game birds. Issue #129 03/18/2010 Moroccan Chicken With Carrot Purée A mix of spicy, sweet, and bitter flavors gives this dish its distinctive character. The recipe comes from the Los Angeles chef Suzanne Goin, who runs the acclaimed restaurant Lucques. Continue... Issue #127 08/30/2011 Spiced Lamb Sausages 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. Issue #123 01/11/2010 Moroccan Chicken Stew This dish is akin to the long-cooked North African clay-pot dish known as a tagine. Continue... Issue #109 10/20/2005 Pumpkin Couscous This recipe is an adaptation of one in the seminal Couscous and Other Good Food from Morocco by Paula Wolfert. Issue #69 03/06/2007 Moroccan Carrot Salad Turn an ordinary carrot salad into an exotic accompaniment with this simple preparation. Issue #59 03/06/2007 Baklava Baklava likely has roots in 11th-century Persia, though versions vary today throughout the Middle East and eastern Mediterranean. Issue #54 02/27/2002 Chicken with Preserved Lemon and Olives At the Hotel La Mamounia in Marrakech, Chef Boujemaa Mars prepares this dish in a traditional earthenware tagine. Issue #40 03/08/2007 Moroccan Fish with Cumin Seeds In Morocco, a Marrakesh housewife surprised us with this cumin-infused roasted fish. Issue #32 12/04/2000 Sweet and Savory Squab and Almond Pie We enjoyed this dish while visiting Marrakech. Issue #25 11/07/2000 Braised Lamb Shanks This lamb specialty, from La Mamounia hotel in Morocco, is gutsy and authentic. Issue #25 11/07/2000 Chicken with Preserved Lemon and Green Olives Moroccans consider it lucky to combine seven vegetables in one dish. Substitutions are acceptable if the total remains the same. Issue #25 « Previous 1 2 3 Next »