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Narrow Results You've Selected: Moroccan Condiments and Sauces Recipe Remove all Source Saveur (4) Sunday Suppers (1) Difficulty Easy (5) Main Ingredient Fruit (2) Nuts (1) Season Summer (2) Winter (2) Fall (1) Spring (1) Technique No Cook (3) Brine (1) 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 = "Topic:Recipe"; var omni_prop8 = "Cuisine:Moroccan,Course:Condiments and Sauces,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 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 04/04/2010 Pistachio Sauce This Moroccan relish of coarsely chopped pistachios and herbs pairs wonderfully with roasted quail and other game birds. Issue #129 07/13/2007 Seven-Spice Mixture There are many different traditional spice blends in Moroccan cooking, each used for a different purpose. Issue #7 01/27/2010 Yogurt and Mint Dipping Sauce Serve this cooling dipping sauce with harissa hot wings. Does Not Apply 08/18/2009 Preserved Lemons Preserved in salt and olive oil, these Moroccan-style lemons from Sunday Suppers lend a softer, more submissive citrus flavor than fresh squeezed lemon juice to summer dishes. Continue... Does Not Apply Source: Sunday Suppers