Moroccan m’qualli-style dishes that are served with sweet toppings or stewed fruits are prepared according to a precise codification. This codification includes a set of aromatics and even the type of meat to use...
Moroccan Bormache Recipe – Meknes Style Rfissa
A must-try regional variation of rfissa, Morocco's famous dish of chicken, lentils, onion and fenugreek served on a bed of shredded pastry or bread.
Moroccan Tagine of Lamb or Beef with Cauliflower
You might not think that cauliflower is the right kind of vegetable to add to a stew, but it works beautifully in this traditional Moroccan recipe for Lamb or Beef Tagine with Cauliflower. The light sauce is seasoned...
Moroccan Stewed White Beans Recipe – Loubia
Once you try zesty, saucy Moroccan Stewed White Beans (loubia), you’ll see why this humble dish is a comfort food favorite for so many Moroccans. White beans are soaked overnight then stewed with fresh tomatoes...
Moroccan Kefta Tagine with Tomato Sauce – Kefta Mkaoura (Mkawra)
This popular Moroccan dish features meatballs (kefta mkaoura) cooked in a zesty, homemade shakshuka-like tomato sauce. Many cooks like to present the meatball tagine with eggs poached directly in the sauce, but this...
Moroccan Meatball Tagine with Lemon and Saffron Butter Sauce
If the only Moroccan kefta tagine you’re familiar with is the famous Kefta Mkaouara with Tomato Sauce, it’s time to try another version. Here, seasoned meatballs are poached in a fragrant onion and butter...
Classic Moroccan Chicken M’qualli with Preserved Lemon, Olives and Daghmira (Onion Sauce)
Moroccan Chicken M’qualli with Preserved Lemons and Olives is one of the most famous dishes in Moroccan cuisine, and this festive version with a silky onion sauce called daghmira is especially popular. The secret...
Moroccan Steamed Lamb Recipe
This traditional Moroccan Steamed Lamb recipe is often made in the days following Eid al-Adha, when generous cuts of meat are on hand after a home slaughter. Although not a fancy dish, it’s tender, tasty and quite...
All About Moroccan Tangia or Tanjia
A tangia is a Moroccan amphora that's used as a cooking vessel to make a confit-style stew. The cooked dish also goes by the name of tangia.
Moroccan Split Pea Bessara Recipe – Moroccan Split Pea Soup or Dip
The word bessara refers not only to this Moroccan Split Pea Soup or Dip recipe, but also to a tasty Moroccan dried fava bean dip that’s prepared in similar fashion. For the split pea bessara, the dried split peas...
