Nada Kiffa

Khlii is a confit of dried Moroccan meat that’s stored in its cooking fats. Once an important way to preserve meat in the days before refrigeration, khlii is now enjoyed as a delicacy.

You’ll want to keep a jar of this fantastic Moroccan marinade in your fridge for dressing up veggies, fish, poultry and more.

Heart and kidney kebabs and other grilled offal are common street food offerings in Morocco. They also are among the first things served during the …

Thousands of years ago, people developed ways to preserve and store food for as long as possible. In the Maghreb where Morocco is located, sun drying …

Trotters are known for not having much meat, but they’re a traditional Moroccan favorite due to this dish’s flavorful, thick sauce that invites you to dunk in with bread.

Ras el hanout is a fragrant exotic Moroccan spice blend. There are many variations with lengthy lists of ingredients, and each spice vendor is likely to guard his own unique recipe. The ras el hanout recipe shared here is a Fez version.

The mention of kefta (ground or minced meat) always brings deep memories of mine to the surface. All of them are related to my father, …

Mrouzia is a sweet and savory Moroccan tagine that’s seasoned with ras el hanout, ginger, saffron, and cinnamon. Honey not only adds sweetness, but in earlier times also acted as a preservative in tandem with the spices.

Boulfaf is Morocco’s answer to a bacon-wrapped kebab and a much-loved variation of traditional liver brochettes known as kouah. To make boulfaf, seared and seasoned beef …

Liver kebabs or skewers (kouah) are one of the most common street foods in Morocco. They’re available in practically every weekly souk and are a …