Eid Al Adha

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 …

Muslims worldwide observe two major religious holidays: Eid al Fitr and Eid al Adha. The first marks the end of Ramadan while the second culminates …

As part of Islamic dietary guidelines, Muslims adhere to a specific manner of humane religious slaughter called zabihah (or dhabihah) in order to obtain meat that …

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.

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.

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

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 …

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, …