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Recipe
Moroccan
Condiments and Sauces
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)

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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