Food Editor Julia Rutland shares her favorite recipes of this savory Mediterranean cuisine.
The tagine is both the name of the dish and the cooking vessel. Why is it so good? As the chicken cooks, it’s constantly basted
with pan juices that condense and drip down the sides of the conical lid. Try this tip for tart, salty flavor in your food.
Stir ½ teaspoon chopped preserved lemon into tuna and shrimp salads, pasta, vinagrettes, achicken casseroles―just about any
Recipe: Chicken Tagine and Preserved Lemons
The recipes are simple but the flavors are complex. And delicious. The intoxicating aromas of these dishes will transport
you to a bustling marketplace thousands of miles away.
Recipe: Moroccan Carrots
The secret ingredient in this tasty drink is a sprinkle of cinnamon.
Recipe: Omar Sharif
Authentic Moroccan dinners are a lengthy affair. Gather friends and family to make it memorable experience.
Recipe: Caviar d’Aubergine (Eggplant Spread)
Look for orange blossom water in the extract or cosmetics section of specialty grocery stores. Be sure bottles from the cosmetics
section are labeled safe for food use. Or purchase at kingarthurflour.com.
Recipe: Orange Slices with Honey and Orange Blossom Water