Ingredients

In Morocco the word awerwar refers to gum arabic or acacia gum, the hardened sap of the Acacia senegal and Acacia seyal trees, which are …

In Morocco, meska horra refers to mastic, the hardened resin from the mastic tree (Pistacia lentiscus), a small tree or shrub which is native to …

Making homemade preserved lemons is easy! The traditional method shown here requires only two ingredients and takes just a few minutes of your time. Leave the lemons to cure a month or longer before using.

Mqila Slaouia (or just mqila) is a meat specialty dish from the Moroccan sister cities of Sale and Rabat. It’s commonly known as cheat version of khlii, a …

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.

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 …

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.

Caul fat—also known as lace fat, fat netting or the greater omentum—is a thin, fatty membrane which surrounds the internal organs of some animals. It …

Kefta is the Moroccan Arabic term for ground meat or minced meat, with or without classic Moroccan seasoning that includes at a minimum paprika, cumin, …