A Cuisine of Three Roots
Everywhere you go in the country – whether walking through the central square in Marrakech, down an alley in Salé, through a village in...
Tafraout Lemon Tarts
Some of the most tartly delicious lemons in the world grow in Tafraout, and this is a delicious way to use them. The pastry is a rich...
Classic Vegetable Tajine
This is my classic vegetable tajine. The tajine is the word both for the dish itself and for the pot in which it is cooked....
Spicy lentil soup
Not really a soup, in that it ends up almost thick enough to eat with a fork, but very warming and absolutely delicious. My wife often...
Moroccan Roast Lamb
So, it's Eid - the great feast in the Muslim calendar - this weekend, time to serve up a whole sheep to the family. But this doesn't mean...
A tradition of Moroccan cookery 1
Food is joy, that is what my father always said to me. You cannot do anything well without eating well, and to eat well is one of the...
A tradition of Moroccan cookery 2
Soaking lentils and chickpeas, chopping herbs, skinning onions, making stock, marinating meats, blanching almonds, pitting prunes,...
SPICING IN MOROCCAN COOKING: THE STORY OF RAS EL HANOUT
Perhaps the one thing that best sums up Moroccan cooking is the king of spices: ras el hanout, which literally translates as 'the head of...
