Nada Kiffa

M’hammar is a traditional Moroccan cooking style which gives meat or poultry a deep mahogany color. The accompanying sauce also has a reddish hue.

There are four primary cooking styles in Moroccan cuisine. The codification for each determines not only the spices used, but the final color of the dish and its accompanying sauce.

M’qualli is a popular Moroccan culinary style used for both special events and everyday cooking. It’s characterized by ginger and saffron seasoning and a yellow-hued sauce.

Qadra or kadra is one of the main cooking styles in Moroccan cuisine. Its light broth-like sauce is yellow in color and seasoned with saffron and pepper.

Mchermel is one of the primary cooking styles in Moroccan cuisine. Mchermel dishes make use of a marinade to flavor ingredients as well as the sauce in which they’re cooked.

In Moroccan cuisine, t’faya is a cooking style strongly associated with a sweet and spicy confit of onions and raisins. However, other dishes also fall under the t’faya umbrella.

This refreshing chilled salad with Armenian cucumbers is flavored with oregano. Orange juice and orange flower water are optional.

Try this easy, refreshing and healthy pomegranate juice. In Morocco we like to add a splash of orange flower or rose water.

These bite-sized savory biscuits get their flavor from chermoula, a classic Moroccan marinade. A crunchy, satisfying snack or tea time nibble.

I have yet to meet anyone who can resist the unbelievable chewiness of these Moroccan almond macaroons, a type of ghrouiba or ghrieba. And I have yet …