moroccan food

Moroccan Merguez and Vegetable Tagine Recipe

A slow-cooked couscous dish from North Africa

Jan 22, 2013 4:01 pm

Photo: Laila Gohar

For many people across North Africa, tagine is the quintessential comfort food. We tested out this merguez version at a recent Food Republic Test Kitchen to much satisfaction.

Cooler Condiments

Basic Homemade Harissa Recipe

The simple process behind hot Moroccan chili sauce

Nov 27, 2012 6:01 pm

Photo: Laura Edwards

Harissa is the classic Moroccan chili sauce. I make it in small amounts because you need only a little at a time, but you can double the quantities if you think you’ll use it within four months. Some are made with roasted peppers and tomatoes, but I like a pure chile flavor.

Morocco

Kefta, Tomato And Egg Tagine Recipe

A Moroccan tagine that's perfect for brunch

Oct 27, 2012 10:01 am

Photo: David Loftus

We love breaking out of a brunch rut with an exotic dish from a far-off land. It's not like they don't have brunch dishes in Morocco, they just don't necessarily serve them with mimosas. But you can. Check out this brand-new way to serve eggs after the jump.

The Wish List

The Wish List: Berber Morocco

Ethnic-inspired Morocco, well beyond the couscous

Aug 3, 2012 5:01 pm

From tagines to strands of saffron, this weeks Wish List takes you on a journey to Berber Morocco.

Fish Dish

Spicy Moroccan Shrimp Tagine Recipe

A Moroccan tagine recipe from the sea

Jul 10, 2012 3:01 pm

Photo: Jeff Koehler

Often called shrimp al pip-pil, this northern favorite can be either spicy in the sense of piquant, with plenty of cayenne pepper, or spicy in the sense of heavily seasoned with garlic, cumin, sweet paprika and a pinch of cayenne pepper, plus plenty of fresh cilantro and parsley. This recipe is the latter, though you can add firepower as desired.

Morocco

Spicy Eggplant, Tomato And Garlic Salad Recipe

A hearty Moroccan salad makes a perfect side dish

Jun 28, 2012 5:01 pm

Photo: Jeff Koehler

Morocco's most classic cooked salad, zaalouk, is surely its most popular. This dish can be served cold, warm or at room temperature. For a smoky flavor, stir in some chopped, flame-roasted sweet green Italian or bell peppers.

Global Cuisine

More on Morocco: A Spread & Where To Stay

An argan oil recipe, scenic spots to stay and eat

Mar 5, 2012 11:16 am

As a continuation of last week’s article about argan oil, Paula Wolfert, author of The Food of Morocco, handed over her recipe for amlou, the Moroccan version of peanut butter. And in case you’d rather just go and taste it for yourself, we’ve provided a little travel guide for those who will follow their hungry stomachs just about anywhere.

Main Meats

Braised Lamb Shanks with Lemon Confit

Perk up a lamb shanks recipe with preserved lemon

Dec 13, 2011 6:31 pm

Photo: Donna Turner Ruhlman

Few other braised meats can achieve the richness and depth of braised lamb shanks. This recipe seasons the braising liquid with spices associated with Moroccan cooking. If you can't find the ras-el-hanout, a North African spice blend, you can substitute curry.