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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Couscous is actually a type of pasta, which is cut into tiny little grains. It looks like coarse sand, and cooks very quickly. It goes we... -
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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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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Working time: 40 minutes Cooking time: 2¼ hours Serves : 4 to 6 Ingredients: 3 pounds lamb shoulder, cut into 1½-inch chunks, with b...
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These cakes are sometimes called "gazelle horns" in English, but why that is remains a mystrey. In Arabic. kaab el ghozal mean...
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