Posts Tagged‘Lamb’

LFS_cover header

A Life from Scratch and Hot Algerian Lasagna

What was the last book you read that really left an impact? One of those books you picked up, read a few pages with every intention of setting it aside to move on to the next task, but, hours later found yourself immersed in the pages and wondering where time had gone? Those are the books I love. Every time I start something new I hope that it is one of those types of books. Often times I’m let down. But, the times I’m not, well those lead to wonderful reading experiences. I first learned about Sasha Martin a few…

Marrakechi Tangia

Making Marrakechi Tangia at Home

Marrakech has one dish that they are especially known for – tangia. Not to be confused with tajine, this is truly special. On every food tour we try to take our guests to try this food. Of course vegetarians have to miss out but for everyone else this “man meat” as one person called it is out of this world. Unlike tajines, tangia is cooked in an earthenware urn. It’s covered in parchment and slipped under the warm coals of the fernachi over night. In the morning it’s removed and the tender, falling off the bone meat is eaten by lunch.  There’s…

Lamb, Fig, and Almond Tajine Side

Moroccan Lamb and Fig Tajine

A few months ago we went to have dinner at Ksar Essaoussan in Marrakech. It’s a riad that has been remade into a restaurant, and unlike many riads here, has no rooms for guests – it’s purely somewhere to just enjoy a good meal. Just finding it was an exercise – and we’re quite familiar with the winding streets of the old medina. Thankfully each night a man in a red cape is posted on Bab L’kssour to show guests just how to get to the restaurant. The ambiance was incredibly nice and the food really well done. We had…

Jamaican Lamb Curry

Jamaican Lamb Curry and Roti

 The end of December is here and that means it’s time for my Around the World in 12 Dishes post. Every month, a group of bloggers (and anyone else who wants to participate!) make food from a specified country.  This month we’re visiting Jamaica! I’ve never been here, but it’s really high on our travel wish list. After taking a Caribbean cruise last year, we fell in love with this part of the world. The hardest part of participating in our monthly food travels is finding ingredients. Morocco has a lot of really great spices and produce but it’s hard…

Italian Wedding Soup

What happens when you leave North Africa and are dropped to the Midwest in under 24 hours? Severe temperature issues that’s what! When I left Morocco it was in the mid-80’s and I’ve been “enjoying” balmy 30 degree temperatures daily since being back.  It left me with one thing to do – make soup. Lots of soup. I had a very long flight back to the US and made sure to fill my iPad with TV shows before I left. I love the free shows, especially since I don’t get to watch much American TV in Morocco. One of the…

Lamb Ragout

Lamb Ragout and Pasta for #SundaySupper

One of the things I have loved the most about moving to Morocco is that nearly 100% of what I cook and eat is local, fresh food. We tried very hard to eat this way in the US but as many people will say, cost really does add up.  Here fresh food is cheap – packaged food is expensive, basically the way it should be everywhere. When I can buy pounds and pounds of produce for only a few dollars, it makes experimenting even more fun. We’ve just finished celebrating Eid al Adha, commemorating the prophet Ibrahim’s willingness to sacrifice…

Moroccan Lamb and Eggplant Tajine

Braniya {Lamb and Eggplant Tajine} for #SundaySupper

The tajine is a Moroccan slow-cooker. It’s an ancient cooking pot originally used by the indigenous Berbers of North Africa. It is not only the word used to describe the cooking vessel but the meal contained inside. Braniya happens to be one of MarocBaba’s favorite meals, though it was only this year that he “remembered.” This week’s #SundaySupper theme is low and slow, and a tajine certainly fits the bill! Regional names for varieties of tajines are often unknown even to other Moroccans.  In Marrakech this dish is braniya, but when talking with some friends of ours who are from…

Moroccan Tagine Simmer Sauce and Lamb in slow cooker

Slow Cooker Moroccan Tagine Lamb Roast with Mandarin and Pine Nut Rice

Can you believe that delicious dish came out of my slow cooker? I’ve been craving a meal that is melt in your mouth delicious but I’ve had almost no energy since we came back from vacation.  This meal really hit the spot. If I told you this meal is easy to make would you believe me? It took me 5 minutes to start the meat, 5 hours in the slow cooker another 20 minutes before serving to make the rice.  Just under 30 minutes of active work time to create a meal that would impress a dinner party of guests.…