See Pita recipe
Tag: Morocco
Khoubz, or Khubz, Araby
Limoonada
(Middle Eastern lemonade)
See Lemonade recipe
Mslalla
(North African marinated olives appetizer)
See Olive Marinate recipe variations
Tagine de Poulet aux Fruits Secs
(Moroccan braised chicken with dried fruit and almonds)
This is a wonderful Moroccan tagine, succulent chicken redolent with the sweet flavors of dried fruit and the pleasant crunch of almonds.
Méchoui
(North African spit-roasted lamb)
No feast in North Africa would be complete without méchoui, a whole lamb slow roasted in front of a charcoal fire.
Leems
(Moroccan preserved lemons)
Preserved lemons are a common pickle in North Africa. Their intense lemon flavor is valued as a bright addition to soups, stews and tagines.
Kefta
(Middle Eastern spiced meatballs)
Spiced meatballs are common in one form or another from Morocco in the west through the Middle East all the way to India.
Harissa
(North African peppers and spice paste)
Harissa is a common spice paste seasoning in the Maghreb of Northern Africa, especially in Tunisia. It is used to add flavor to couscous, pasta, sandwiches and soups.
Harira
(North African lamb and chickpea stew)
Harira is a soup from the Maghreb region of North Africa that is especially popular as an iftar meal to break the daily fast during Ramadan.
Couscous aux Sept Légumes
(Moroccan couscous with seven vegetables)
This straightforward couscous dish is one of the most popular in Morocco. Seven is considered a lucky number, and while the vegetables may vary, the number used is constant.