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February 2, 2015
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Lamb Hash

Before I made this I had never eaten lamb hash. I’d eaten brisket of beef hash, corned beef hash and even turkey hash. This was a total experiment. The idea came to me when I had leftovers from this exact leg of lamb recipe. The leg of lamb was so rich and loaded with flavors, I […]

January 14, 2015
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Shakshuka

At breakfast in Morocco recently, I was drawn to row after row of lipstick-red mini tagines. I lifted the lid on one and to my delight saw eggs that looked like they had been basted, nesting in a bed of luscious tomato sauce. After the first bite, I decided that I had to make these. […]

November 24, 2014
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Lamb Tagine with Apricots & Prunes

This is one of those typical Moroccan dishes that combine meat (lamb) with dried fruit. If you’ve never eaten this type of stew, it is far more sophisticated than simply lamb with fruit. The fork tender lamb is cooked in a sauce loaded with spices, and each bite reveals a glorious blend of sweet and […]

November 21, 2014
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Chicken with Preserved Lemons & Olives

Before I even thought about making a Moroccan feast, I was intrigued with preserved lemons. I made this recipe and asked a few friends to sample it. My newly converted vegan friend waited until everyone had served themselves and then he scraped the sauce off the chicken, piled it on his plate and declared, “This […]

October 31, 2014
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Grilled Eggplant with Honey & Harissa

  This dish is a great example of the magical blend of heat, savory and spices. The harissa creates the heat and the garlic, ginger and cumin — the savory, and the honey balances it all with a touch of sweetness. Don’t worry: This dish does not taste sweet. The honey brings all the flavors […]

October 22, 2014
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Artichoke Salad with Saffron and Preserved Lemons

Until I started reading about Moroccan food, I had no idea that artichokes were featured in the cuisine. In this recipe, they are treated to a glorious bath that includes preserved lemons, saffron, honey and other spices. The flavor is unique and wonderful! This can be made early in the day and served at room […]

October 17, 2014
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Spinach and Feta Pastries (“Brik”)

Everybody loves a small, savory two-bite pastry as an appetizer. I watched as my gluten-free, wheat-free, no-carb-eating friends devoured these. While spinach and feta are frequently seen in Greek spanakopita, here they are combined with savory chermoula (available at my Amazon Affiliate Store), allspice and pine nuts and formed into rustic, open triangles for a […]

October 15, 2014
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Moroccan Olives

Olives are great to serve with drinks before dinner. Of course, you can just buy good olives, put them in a dish and stop there. If you want something sensational, go the extra step and make these. You might be tempted to omit the vanilla but don’t. The combination of vanilla and all the spices […]

October 8, 2014
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Moroccan Feast: Flavors of Morocco

Photography by Krista Bates SPICES The thing that makes Moroccan cuisine unique and distinctive are the flavors that come from unusual spices and herbs and the subtle mixture of sweet and savory in the recipes. Some of the recipes in this menu are absolutely authentic and some are inspired by the flavors of Moroccan food. […]