8
results for "moroccan"
Narrow Results
You've Selected:
Moroccan
Saveur
Fall
Difficulty
Easy (3)
Medium (3)
Hard (1)
Main Ingredient
Vegetables (5)
Chicken (3)
Fruit (3)
Beef (2)
Lamb (2)
Course
Main Course (4)
Side Dish (4)
Salad (2)
Technique
Slow Cook (4)
Steam (3)
Saute (2)
Marinate (1)
Topic
Recipe (8)

Advertisement
11/07/2000
Sweet Pepper Salad
Searing the bell peppers makes this Moroccan salad unique.
Issue #25
10/15/2012
Tagine Djaj Bzitoun (Chicken Tagine with Apricots, Figs, and Olives)
Briny olives, sweet apricots and figs, and tart preserved lemons flavor this aromatic North African braised chicken stew.
Issue #151
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
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
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
11/07/2000
Chicken with Preserved Lemon and Green Olives
Moroccans consider it lucky to combine seven vegetables in one dish. Substitutions are acceptable if the total remains the same.
Issue #25
10/20/2005
Pumpkin Couscous
This recipe is an adaptation of one in the seminal Couscous and Other Good Food from Morocco by Paula Wolfert.
Issue #69