Tips, Techniques and Tutorials

Melt-in-your-mouth Moroccan shortbread cookies with crackled tops. Toasted sesame seeds and ground almonds add nutty crunch.

Step-by-step photos showing how to make Moroccan stuffed spleen with a seasoned ground beef (kefta), rice and egg mixture. Serve right out of the oven, or allow to cool then wrap and freeze individual slices for later serving.

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.

If your family likes to eat pomegranate seeds by the bowlful, as do many Moroccans, removing and cleaning the seeds can be a bit of …

Learn how to clean and brine a chicken to improve its flavor and texture. Moroccan cooks consider this an important first step when preparing poultry dishes.

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.

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.

Not quite sure how to work with bottle gourds (slaoui) or how to prep them for a Moroccan tagine or salad? These photos and instructions will walk you through the easy steps. The prepped bottle gourds can then be covered with plastic and stored in the fridge until needed.