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.
M’hammar is a traditional Moroccan cooking style which gives meat or poultry a deep mahogany color. The accompanying sauce also has a reddish hue.
M’qualli is a popular Moroccan culinary style used for both special events and everyday cooking. It’s characterized by ginger and saffron seasoning and a yellow-hued sauce.
Qadra or kadra is one of the main cooking styles in Moroccan cuisine. Its light broth-like sauce is yellow in color and seasoned with saffron and pepper.
In Moroccan cuisine, t’faya is a cooking style strongly associated with a sweet and spicy confit of onions and raisins. However, other dishes also fall under the t’faya umbrella.