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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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... -
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Ingredients: ½ lb. (about 250 g) fresh or frozen peas ½ chicken (or 4 pieces of chicken), skin removed 1 onion, finely chopped ... -
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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Working time: 30 minutes Cooking time: 2 hours 40 minutes or more Serves: 4 to 6 Ingredients: 2½ to 3 pounds beef stew meat, such a...
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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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Ingredients: For the lamb and sauce: 3 pounds rib or shoulder of lamb, cut into 1½-inch chunks ½ cup chopped parsley 5 cloves garlic,...
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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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