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Moroccan
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11/07/2000
Seven-Vegetable Couscous
Moroccans consider it lucky to combine seven vegetables in one dish. Substitutions are acceptable if the total remains the same.
Issue #25
11/07/2000
Moroccan Tomato Salad
A Moroccan staple, this tangy salad has just a bit of heat from the chiles.
Issue #25
11/07/2000
Sweet Pepper Salad
Searing the bell peppers makes this Moroccan salad unique.
Issue #25
11/07/2000
Zucchini Salad
This Moroccan salad is both simple and delicious.
Issue #25
11/07/2000
Moroccan Potato Salad
This salad is definitive of Moroccan cuisine.
Issue #25
11/07/2000
Carrot Soup
Light and refreshing, this Moroccan soup is best served chilled.
Issue #25
11/07/2000
Tagine Berber
We first tried this traditional Berber specialty in a tent at the Auberge Telouet, a restaurant in the High Atlas Mountains of Morocco.
Issue #25
03/07/2011
Orange and Radish Salad
Fragrant orange flower water, called zhaar in Morocco and made from the blossoms of bergamot orange trees, perfumes this delicate salad, in which sweet citrus is offset by spicy radish.
Issue #7
07/13/2007
Khlea
Khlea is a type of Moroccan preserved dried meat—a sort of North African confit.
Issue #7
07/13/2007
Lamb, Quince, and Okra Tagine
Quince is an autumn fruit, so you can if you can't wait until fall to make this stew, you might substitute tart green apples.
Issue #7
07/13/2007
Seven-Spice Mixture
There are many different traditional spice blends in Moroccan cooking, each used for a different purpose.
Issue #7
07/13/2007
Lentils with Swiss Chard and Khlea
Khlea, or preserved meat (usually lamb or beef), is used to flavor a variety of Moroccan dishes.
Issue #7
03/01/2007
Eggplant Smothered with Charmoula Marinade
The fresh taste of charmoula, a Moroccan spice blend, is a perfect complement to the warm creaminess of eggplant.
Issue #7
03/01/2007
Grilled Chicken with Moroccan Spices
Rubbing the chicken with an aromatic paste before grilling adds a wonderful flavor to this dish.
Issue #7
03/01/2007
Cooked Wild Greens Salad
In Morocco, this salad is typically made with wild mallow leaves, but feel free to substitute greens that are easier to find.
Issue #7
08/29/2012
Menu: A Moroccan Buffet
Entertain a small crowd with an indulgent spread layered with the spices of Morocco, including chicken roasted with preserved lemons, salads made with sweet peppers or tomatoes, creamy eggplant smothered in the tart North African marinade charmoula, and more.
Does Not Apply
06/06/2012
Moroccan Pasta Salad
The flavors of a richly spiced Moroccan tagine come together in this pasta salad, savory and bright with olive, lemon, and cinnamon.
Does Not Apply
10/05/2010
Moroccan-Style Stuffed Acorn Squash
We love the addition of bulgur wheat to the stuffing in these halves of acorn squash. The Moroccan-style spices are perfect for autumn. Continue...
Does Not Apply
Source: The Bitten Word
06/08/2010
Fresh Nectarine and Plum Moroccan Chicken Tagine
Fresh summer nectarines and plums add succulence to this tagine from Closet Cooking.
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Source: Closet Cooking
04/01/2010
Moroccan Chicken With Olives
Paula Wolfert is an authority on Middle Eastern and Mediterranean cooking, and this chicken recipe is an adaptation of one of Wolfert’s by the Wednesday Chef blog. Continue...
Does Not Apply
Source: The Wednesday Chef
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