World Cuisines
Morocco
Morocco's slow-cooked icon: meat and vegetables braised in the conical clay tagine until melting, perfumed with preserved lemon, olives and saffron. Ingredients: lamb or chicken, onion, garlic, ginger, cumin, coriander, cinnamon, saffron, preserved lemon, green olives, cilantro, parsley, olive oil, broth. Recipe: 1) Brown the meat with onion and spices. 2) Add broth, preserved lemon and olives. 3) Cover with the conical lid; simmer low 1.5-2 hours. 4) Reduce the sauce to a glaze. Serve: from the tagine itself with khobz bread for scooping. History: named for its vessel, the tagine is the heart of Moroccan home cooking, with endless versions — chicken with lemon and olives is the classic. Note: couscous is equally iconic in Morocco and belongs in the same collection.
Morocco's Friday feast: fine semolina pearls steamed three times, heaped with vegetables, chickpeas and tender meat. Ingredients: couscous semolina, lamb or chicken, carrots, zucchini, turnip, chickpeas, onion, tomato, ras el-hanout, butter, olive oil, harissa, broth. Recipe: 1) Roll and dampen the semolina; steam over the stew in a couscoussier. 2) Simmer meat and vegetables in spiced broth. 3) Steam the grains three times, fluffing with butter between rounds. 4) Mound grains, arrange meat and vegetables, ladle broth. Serve: communally, with harissa on the side. History: a Berber invention older than a thousand years, now shared across the Maghreb and honored on Fridays.
A rich tomato-lentil soup thickened with tedouira, the beloved bowl that breaks the Ramadan fast. Ingredients: lamb, lentils, chickpeas, tomato, onion, celery, parsley, cilantro, ginger, cinnamon, flour-water tedouira, lemon, oil. Recipe: 1) Simmer lamb, lentils and chickpeas with tomato and herbs. 2) Season with ginger and cinnamon. 3) Whisk in tedouira to thicken to a silky soup. 4) Rest briefly. Serve: with dates, chebakia pastries and lemon wedges. History: the Ramadan soup of Morocco, its name and ritual inseparable from the fast-breaking table.
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