Tuesday, May 27, 2014
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Moroccan food is incredibly diverse, thanks to the country’s interaction with other cultures and nations over the centuries, including Berber, Moorish, Arab and Mediterranean influences. Spices feature extensively in Moroccan cooking and there is a centuries-old art to their careful balancing.
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Okra is served often in tagines of lamb, where it is a good accompaniment to tomatoes, quinces, small sweet apples, pears, zucchini, and a v...
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The recipe for this delicious tagine was collected by a Peace Corps girl, who liked it so much she made up copies and handed them around to ...
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This Tetuán dish is called “roof tile” style because the okra is arranged like the green roof tiles of many Moroccan buildings. It steams ab...
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