An easy, adaptable recipe for Split Pea Bessara, a satisfying Moroccan pureed split pea soup or dip. Although this variation of bessara has lots of flavor on its own, it’s extra delicious when garnished with olive oil, cumin, and cayenne.
Learn how to steam couscous the traditional way. The photos and steps below will walk you through the process of tossing couscous with water then steaming it over a pot of simmering broth or water. This method yields light, fluffy couscous that’s not sticky or clumped together.
Learn how to steam broken vermicelli or angel hair pasta (chaariya) for use in traditional Moroccan recipes such as seffa and seffa medfouna.
Seffa Medfouna features savory, saffron-flavored chicken or meat buried within a mound of steamed broken vermicelli or couscous. Raisins, cinnamon, ground almonds and powdered sugar are traditional garnishes.
Rfissa is a fabulous Moroccan dish of stewed chicken, lentils, and onions served on a bed of shredded msemen, trid pastry or bread. A fragrantly seasoned broth is poured over all.
Ghriebas or ghoribas with evaporated milk are soft-textured, cake-like Moroccan cookies flavored with lemon zest. They’re quite easy to make and perfect for an afternoon …
Making gluten-free khobz is easy with this recipe. Unlike some gluten-free bread recipes, this one yields a dough that can be shaped before baking.
A fabulous alcohol-free version of tiramisu that’s rich, decadent and not too sweet. Use store bought or homemade mascarpone; instructions included.
Learn to make a classic Caesar salad like those made tableside in restaurants. Easy homemade Caesar salad dressing and crouton recipes.
A m’qualli style roast chicken with preserved lemon and olives. Plan ahead because this wonderful dish requires overnight marinating for best flavor.