Spices

In Morocco the word awerwar refers to gum arabic or acacia gum, the hardened sap of the Acacia senegal and Acacia seyal trees, which are …

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.

This classic m’qualli style dish gets special treatment with a sweet pumpkin paste topping.

Mderbel of pumpkin (القرع المدربل) or gr’aa m’aassla/maassala) (القرع المعسَّل) is a delicious sweet Moroccan pumpkin paste with cinnamon. It can be served as a …

There are four primary cooking styles in Moroccan cuisine. The codification for each determines not only the spices used, but the final color of the dish and its accompanying sauce.

You’ll want to keep a jar of this fantastic Moroccan marinade in your fridge for dressing up veggies, fish, poultry and more.

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 …

Ras el hanout is a fragrant exotic Moroccan spice blend. There are many variations with lengthy lists of ingredients, and each spice vendor is likely to guard his own unique recipe. The ras el hanout recipe shared here is a Fez version.