The exotic flavors of North Africa reach their full expression in the cooking of Morocco. Moroccan cuisine is known for its flavorful stews, called tagines, that simmer in the bottom of a large, double-chambered pot. Their steam cooks and flavors the couscous pasta in the top compartment. The tagine is then served over the couscous.
A wide variety of spices are mixed in varying proportions to give a personal touch to dishes. The best mixes, called ras el-hanout, can be bought custom made. Bstilla, a poultry pie in flaky pastry, is world famous. Most Moroccan meals finished with cup of excellent mint tea.
Typical Moroccan Dishes
Try these recipes from Morocco.
(Middle Eastern spiced meatballs)
(North African lamb and chickpea stew)
(North African steamed pasta grains)
(North African peppers and spice paste)
(Moroccan couscous with seven vegetables)
(Moroccan chicken tagine with olives and preserved lemons)
(Moroccan braised chicken with dried fruit and almonds)
(Middle Eastern lemonade; see Lemonade recipe)
(Moroccan preserved lemons)
(Mediterranean pocket bread; see Pita recipe)
(North African spit-roasted lamb)
(North African marinated olives appetizer; see Olive Marinate recipe variations)