Moroccan Food

This succulent lamb stew, topped with cinnamoned prunes and eggs, is traditionally served at Moroccan weddings, but it makes an exceptional treat anytime.

Dec 2, 2009 - Elizabeth Jones

Couscous, spices, and earthy vegetables elevate this simple Moroccan chicken soup to a new level. Slowly simmered to a rich flavor, this soup is hearty and still healthy.

Sep 28, 2009 - Alia Luria

The fragrance and flavour of lemons are an essential part of Moroccan cuisine. Marinate chicken, fish or vegetables in this colourful chermoula for a truly exotic taste.

Sep 7, 2009 - Heather Zorzini

Couscous is fast and easy to prepare. Add carmelized onions and exotic spices for a warm winter side dish or stir in fresh herbs and vegetables for a summer main course.

Sep 7, 2009 - Heather Zorzini

Useful for adding a hit of flavor to many dishes, preserved lemons are easy to make at home.

Jun 28, 2009 - Kate Machin

This recipe for a fragrant Moroccan dessert, which combines dates, coffee and cardamom, is a dream to make - and heavenly to eat.

Dec 11, 2008 - Cecily Layzell

An assertive blend of spices combined with a hint of dried fruit sweetness characterize many Moroccan or Moroccan-inspired dishes.

Dec 2, 2008 - Larry Ervin

An easy recipe for a filling side dish or light meal made from rice, avocado and kidney beans, inspired by the food of North Africa.

Dec 2, 2008 - Cecily Layzell

This tasty meat-free recipe combines peppers, couscous - a Moroccan staple - fresh herbs and spices. Served with mint and yogurt sauce, it is a filling meal in itself.

Aug 23, 2008 - Cecily Layzell

Moroccan food is often confused with Middle Eastern food, but is actually very distinct. It is characterized by simple ingredients, intense flavors and rich traditions.

Jul 14, 2008 - Cecily Layzell

Moroccan cuisine has a rich tradition of delicious salads. Here are two easy, make-in-advance recipes that will add color and flavor to lunches, picnics and barbecues.

Jul 7, 2008 - Cecily Layzell

A classic meat-free stew that is bursting with flavor. This makes it the ideal dish for dinner parties when there is a mix of vegetarians and meat-eaters at the table.

Jun 9, 2008 - Cecily Layzell

This rich, one-pot lamb stew is a simpler version of the well-known Moroccan tajine or tagine.

Mar 30, 2008 - Cecily Layzell

Here are two Moroccan recipes which use eggplant - one a fried finger food; the other a spicy cooked salad with tomato, eggplant and garlic.

Mar 26, 2008 - Christine Benlafquih

Tomatoes and green peppers are frequently used in Moroccan cuisine. These popular salads go well with tagine, fish, poultry, grilled brochette and bean dishes.

Mar 18, 2008 - Christine Benlafquih

Krachel are fragrant, Moroccan sweet rolls typically flavored with anise seed, sesame and orange flower water. They go perfectly with morning coffee or afternoon tea.

Mar 8, 2008 - Christine Benlafquih

This Moroccan cookie is similar to biscotti both in texture and shape. Fekkas are made with varied combinations of sesame seeds, almonds, and raisins.

Mar 7, 2008 - Christine Benlafquih

Here is a step-by-step Moroccan recipe for making delicious Seafood Bastilla. Crisp, paper-thin pastry encloses spicy seafood, black mushrooms and rice vermicelli.

Feb 23, 2008 - Christine Benlafquih

Here's a step-by-step recipe for preparing Moroccan cuisine's highly acclaimed Chicken Bastilla. Crisp, paper-thin pastry encloses savory chicken cooked with saffron.

Feb 23, 2008 - Christine Benlafquih

Moroccan cuisine owes some of its fame to bastilla, a savory chicken or spicy seafood pie encased in crispy warqa or phyllo dough.

Feb 19, 2008 - Christine Benlafquih

Add an exotic accent to your table with this sweet-savory blend of Moorish dates and Spanish blue cheese. Appetizer or dessert with sweet Sherry from Jerez-you choose.

Dec 10, 2007 - Larry Ervin