Chopped mallow is steamed then sautéed with zesty chermoula and preserved lemon to make a delicious, nutritious salad known as khoubiza or bakkoula. Like things spicy hot? Add some heat with ground cayenne pepper or whole chilis.
My mother-in-law introduced me to this surprisingly tasty Moroccan Cabbage Tagine many years ago, and her delicious stewed cabbage recipe has remained in my cooking …
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 …
A thick onion sauce called daghmira makes this classic recipe for Moroccan chicken with preserved lemon and olives extra special. It’s sure to become a favorite for family meals or when entertaining.
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.
A m’qualli style roast chicken with preserved lemon and olives. Plan ahead because this wonderful dish requires overnight marinating for best flavor.
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.