5 Classic Moroccan Dishes

Food Editor Julia Rutland shares her favorite recipes of this savory Mediterranean cuisine.

Chicken Tagine

Photographer Colleen Duffley

Chicken Tagine

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 dish.

Recipe:  Chicken Tagine and Preserved Lemons

Moroccan Carrots

Photographer Colleen Duffley

Moroccan Carrots

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

Omar Sharif

Photographer Colleen Duffley

Omar Sharif

The secret ingredient in this tasty drink is a sprinkle of cinnamon.

Recipe:  Omar Sharif

Caviar d’Aubergine (Eggplant Spread)

Photographer Colleen Duffley

Caviar d’Aubergine (Eggplant Spread)

Authentic Moroccan dinners are a lengthy affair. Gather friends and family to make it memorable experience.

Recipe:  Caviar d’Aubergine (Eggplant Spread)

Orange Slices with Honey and Orange Blossom Water

Photographer Colleen Duffley

Orange Slices with Honey and Orange Blossom Water

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

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