Recipes from Morocco
Moroccan kitchens move slowly — clay tagines holding meat with preserved lemon, harira thickening with lentils and tomato, ras el hanout perfumed across every dish. Spice, fruit and time do the cooking together.
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Harira
Harira is Morocco's most important soup — a rich, fragrant pot of lamb, chickpeas, lentils, and tomatoes spiced with cumin, cinnamon, and ginger.
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Chicken Tagine
Tagine takes its name from the conical earthenware vessel in which it is cooked — a design that has remained essentially unchanged across centuries of Moroccan…
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Lamb Tagine
Lamb tagine is a symbol of Moroccan cuisine — a slow-cooked stew made in the conical clay pot (tagine), which traps steam and returns juices back into the dish.