With a range of influences including Berber, Moorish, Arab and Mediterranean, Moroccan food is incredibly diverse. You will find Moroccan food full of flavor, with spices being featured heavily in most dishes. If you are interested in giving some Moroccan cooking a try, you will love these Moroccan cookery books. I have selected some of …
Moroccan Food
Let me be clear, unless it’s saykouk you’ll never encounter cold couscous being served in Morocco. The grains are used to make the different styles of couscous dishes that are always hot and anything else is virtually unheard of. But, I’m not all that traditional and I’ve never met a pasta salad I didn’t like …
When Eid al Adha rolls around we know there’s going to be a lot of meat in the house. This becomes a bit of a challenge especially for me and my oldest son who eat very little meat and almost no red meat at all. Not only is everyone cooking lamb but nearly everything in …
Beets are a tricky vegetable. You typically fall in one of two camps; you love them or you hate them. Rarely is there any in between. In most cases I fall into the later camp. However, every now and then I do enjoy this Moroccan salad. I’ve gotten pretty good at roasting beets but I …
Roast chicken seems to me to be an often overlooked meal. There are few times when I buy a whole chicken but whenever I do the meal is always warmly received. This recipe is no different. At my engagement party in Morocco my sister in law cooked the most amazing chicken dish. It was spiced …
There aren’t a lot of chickpea flour recipes in Morocco, in fact this might be the only traditional recipe I’ve run across that uses it. Chickpeas aren’t as common in general as they are in the levant regions. They’re primarily used in couscous’, boiled and sold as a street snack, cooked on their own as …