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09/05/2012
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
03/06/2007
Turn an ordinary carrot salad into an exotic accompaniment with this simple preparation.
Issue #59
02/27/2002
At the Hotel La Mamounia in Marrakech, Chef Boujemaa Mars prepares this dish in a traditional earthenware tagine.
Issue #40
11/07/2000
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
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
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, or preserved meat (usually lamb or beef), is used to flavor a variety of Moroccan dishes.
Issue #7
03/01/2007
The fresh taste of charmoula, a Moroccan spice blend, is a perfect complement to the warm creaminess of eggplant.
Issue #7
03/01/2007
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
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
The flavors of a richly spiced Moroccan tagine come together in this pasta salad, savory and bright with olive, lemon, and cinnamon.
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10/05/2010
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...
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Source: The Bitten Word
02/09/2010
This is true home cooking spirit: Elly, the blogger behind Elly Says Opa, was wary of using curry powder, until she worked up the nerve to buy some and experiment with it. Continue...
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Source: Elly Says Opa
12/15/2009
Spaghetti squash can often take over an hour to bake in the oven, but when cooked in the microwave, as this recipe suggests, the squash is ready in under 20 minutes. The mellow flavor of the squash lends itself well to the more intense flavors of cumin, cayenne, and cilantro.
Does Not Apply
Source: Smitten Kitchen
11/11/2009
This soup’s substantial ingredients, which include lentils, chickpeas, and spinach, are cooked in an aromatic broth scented with cinnamon sticks and paprika, and makes a hearty meal for a brisk fall night. Continue...
Does Not Apply
Source: My Veggie Kitchen
09/22/2009
This chewy and pliable Moroccan flatbread is a perfect pairing for any tagine or dip, like the caramelized onion hummus recipe that also appears on the website. Continue...
Does Not Apply
Source: Hot Off the Garlic Press
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