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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
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
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
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
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
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