Morocco
5 topics — topics in this category.
Tagine
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,…
Couscous
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, r…
Harira
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, l…
Pastilla
Morocco's sweet-savory festival pie: saffron pigeon (today often chicken) with a spiced egg curd, wrapped in tissue-thin warqa pastry with toasted, sugared almonds. Ingredients: pigeon or chicken, onions, saffron, ginger…
Zaalouk
Morocco's roasted eggplant and tomato salad-dip: smoky, garlicky and scooped up with khobz bread at the start of a meal. Ingredients: eggplants, tomatoes, garlic, olive oil, paprika, cumin, parsley, cilantro, lemon juice…
World Cuisines
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