What is a Tagine Pot?

You may notice that I am making it a point to specify tagine pot and not just refer to this as a tagine. There is a simple reason for this. The word tagine has two meanings. A tagine refers to the food cooked inside the pot as well as the pot that is used to cook.

Traditionally tagine pots are made out of clay. They can be glazed or unglazed, the finish just depends on what the cook likes better. In Morocco you’ll also see lightweight aluminum tagines. Outside of Morocco there are more companies are making pots out of other materials like cast iron or even steel.

Tagines come in a variety of sizes. There are small cooking tagines that serve 1 or 2 people, medium for a small family and large tagines for 6+ people. If size is a factor the smaller tagines are good but a medium sized tagine pot is a good investment for long-term use.

Choosing the best tagine for cooking has a few factors to consider;

• what will you be cooking?
• how much experience do you have using a tagine?
• how often will you be using your tagine?
• how much money do you want to spend on your tagine cookware?

Cooking in a tagine requires a little bit of experimenting until you understand how yours works. An unglazed clay tagine will cook a lot differently than a cast iron enameled tagine. For beginners who don’t want to spend a lot of time fussing with traditional clay tagines, it makes sense to opt for the glazed versions. These tend to be more expensive however you can use them to cook many different things with or without the lid.

Those who want a more traditional tagine should look for an unglazed clay tagine. These are very easy to purchase in Morocco and make a great item to pick up if you’re visiting and want to bring something home. They also can be purchased abroad which is a good choice if you don’t want to carry the extra weight.

Where Can I Buy a Tagine Pot?

If you would have asked this question even a few years ago your options would have been very limited. But, thankfully Moroccan food is really making waves in the food scene. Today it’s a lot easier to buy tagines!

As mentioned above, if you’re visiting Morocco this is the best place to buy a traditional tagine. You will see two different types of pots. One is painted on the exterior, and one is plain. You can not cook in the decorated tagines.

When you are shopping you should make sure to double check if the pot is able to be put on the stovetop and/or into the oven – this is especially the case when purchasing clay tagines.

If you are buying a tagine in Morocco you’ll also want to be aware that some do contain small levels of lead. The makers of the tagines are becoming aware of this and doing more and more to make sure that their tagines are safe however at the end of the day money becomes a factor. If you’re unsure you can purchase an at home lead test.  You could even bring them along and check before you buy. https://amzn.to/2M8CleX

Best Tagine Comparison Guide

As wonderful as it is that there are now so many tagines on the market, it can be really hard to determine which one is the right one for you. I have chosen some of the top tagines to compare in this post so that you can make the right choice for you.

Large Lead-Free Cooking Tagine Unglazed

Description: This is an unglazed tagine imported from Morocco. It is lead free and 12″ wide.

Best for: Intermediate to Advanced

Safe to Use In: Oven or Stovetop at LOW temperatures

Price Range: under $75

Weight: 6 pounds

Extra Large Glazed Tagine

Description: This is a glazed tagine that is lead free and food safe to both cook and serve in. If cooking on gas or electric stoves it is best to use with a diffuser.

Best for: Beginner to Intermediate Cooks

Safe to Use In: Stovetop at low heat and up to 350F in the oven

Price Range: under $100

Weight: 15 pounds – 13.3″ diameter

Simple Small Tagine

Description: This is a small, glazed tagine imported from Morocco. It measures 8″ wide and is good for 1-2 people.

Best for: Beginner to Intermediate Cooks

Safe to Use In: Oven or Stovetop

Price Range: under $30

Weight: 6 pounds

Emile Henry Tagine

Description: These tagines are made in France and have a 10 year warranty from the manufacturer. They are made from terra cotta and made to be lighter than many other tagines.

Best for: Beginner to Advanced Cooks

Safe to Use In: Oven or Stovetop or BBQ Grill

Price Range: under $150 (some under $100!) 

Weight: 8.2 pounds

Le Creuset Moroccan Tagine

Description: Made with an enamel interior, cast iron base and stoneware lid this tagine combines the traditional cooking methods of the tagine with the properties Le Creuset cookware is known for. It also has a lifetime warranty for anyone who is cautious about purchasing a tagine in fear of it cracking.

Best for: Beginner to Advanced Cooks

Safe to Use In: Oven or Stovetop

Price Range: under $250

Weight: 7.2 pounds

This tagine has a higher price point however the lifetime warranty means you won’t need to purchase another one ever!

Clay Coyote Tagine

Description: An all-purpose tagine made from culinary grade ceramic. Material is safe for oven, stovetop, microwave and dishwasher. Each tagine is handmade in the USA. 

Best for: Beginner to Advanced Cooks

Safe to Use In: Oven and stovetop. Can also be used in microwave .

Price Range: under $200

Weight: 11 pounds

Cooks Standard Steel Tagine

Description: This tagine model comes both with and without handles but the handled version is a great option for more stability. Materials are stainless steel with an aluminum core that makes cooking time faster. Includes a tempered glass lid and is dishwasher safe for easy cleanup.

Best for: Beginner to Intermediate Cooks

Safe to Use In: Induction compatible; Works on gas, electric, glass, ceramic, halogen heat as well as oven safe up to 500F.

Price Range: under $150

Weight: 10 pounds

How to Use a Tagine

If this is the first tagine you will be buying then you may need a few pointers on how to make the best use of it. When getting started it will depend on the tagine you choose.

For clay tagines you should always season/prime it to begin with. This may sound like an arduous process but if you want to keep your tagine from cracking it is very important. Not only does it strengthen the clay from cracking but can help remove some of the clay taste that comes naturally.

1. Soak the lid and the base of the tagine in water for a minimum of 2 hours.
2.  Drain the water and air dry the tagine. For an unglazed tagine, rub the entire vessel (interior and exterior) of the lid and base with olive oil.
3. Put the pieces into a cold oven and turn the heat to 150C/300F for 2 hours.
4. Turn off the oven, and leave the tagine to cool.
5. Wash the cooled tagine by hand, and coat the interior again with olive oil before storing or using.

Why is this important?  

Clay and ceramic tagines will crack when put on high heat. They also can easily crack if put on any heat with nothing in the vessel so you should always take care to never do this. You should always use the lowest burner setting on a stove top and the oven unless you have chosen a tagine that specifically states it has a higher temperature point.

Heat Diffusers for Tagine Pots

A good way to protect your terra cotta tagine is to use a heat diffuser. This is a really inexpensive, simple instrument that you can purchase. To use you just put the diffuser between the stovetop heat source and your tagine.

Really, that’s it! I’ve found that for those who are afraid of cracking their tagine this is an easy way to ease into using them. You still need to keep the temperature low but it does add an extra layer of protection.

Tagine Cookbooks

Once you’ve gotten your tagine and prepared it, it’s time to start cooking! There are countless tagine recipes out there so where should you start? You can browse my site for several different recipes. There are also a few cookbooks that I really love and think you will too.

Paula Wolfert was my first teacher when it came to Moroccan food. I poured through her cookbooks and have made so many of her recipes. This cookbook is the last Moroccan cookbook she put out. Not only is it full of great recipes but beautiful pictures as well.

Author Kitty Morse grew up in Casablanca and shares her recipes in this book. The recipes are step by step and easy to replicate outside of Morocco. This is a really good choice for someone just starting out with Moroccan cooking and wanting a bit of hand holding along the way.

My Moroccan Kitchen

Yes, this is my cookbook! It’s a digital cookbook and includes 30+ Moroccan recipes, many of which have been converted for those suffering with allergies like celiac disease. There’s really something for everyone in this book.

Once you start cooking with a tagine you will discover how easy it really is. I highly recommend investing in a piece that you can have for several years. Even though it may seem like another piece of cookware it has so many uses!

Of all the recipes I have ever tried to recreate it was this recipe that required the most digging and research to uncover just how to make it. I can’t speak for other cities in Morocco, but in Marrakech during the winter months khunjul, a variety of spiced tea, is a very popular street drink. It is most easily recognized by the very large copper vats that hold it in Jemma el Fna.

No, this isn’t Moroccan mint tea – it’s far from it. This tea is loaded with spices and is said to have curative properties. It’s one of the natural remedies people use during winter to ward of illnesses. Many of the vendors will have a list of general ingredients displayed on the front of their carts but there’s no quantities and like with many good recipes in Morocco, no two mixtures are exactly the same.

I have been asked several times how to make this at home and truthfully I had no idea. When I wanted some I just went to the square to get it. But my curiosity got the best of me and I did what you do in Morocco – I headed to the herbist to show me how to make it. It became clear early on that some of these ingredients were going to prove difficult to translate. Let’s face it my Darija isn’t exactly proficient when it comes to obscure herbs.

We put together all of the ingredients (don’t worry if you keep scrolling I’ll have a full list!) Then everything was ground together. That’s it. It’s really simple! So if you’re ready to make your tea, here’s how!

Khunjul Ingredients

• cinnamon bark
• galanga
• cardamom
• cloves
• madder root
• white pepper
• mace (dry nutmeg flower)
• dry ginger
• one very small red chili
• white cumin (optional)

If you don’t have access to some of these herbs, you can order them online. I’ve hyperlinked the names so you can easily order them.

How to Make Khunjul Tea

The first thing that you need to do if you are starting with the raw ingredients is to grind everything. Some ingredients, like the galanga are going to come in a big size. How it’s done in Morocco is simple. The roots are put in a bag and smashed with a hammer until they are broken apart enough to go through the grinder. Do whatever it takes! If you don’t have a food grinder a coffee grinder will also do the trick, just mix in small batches.

How much of each ingredient do I use? 

You can see in the first image that it was about the same amount of each thing that was used however this is where you can get inventive. If you don’t like the heat of a chili, don’t add it. If you like more ginger, add a bit more. There’s really no right or wrong way to combine the ingredients.

How do I brew the tea?

The general rule of thumb is to mix a palmful of dry tea with a 1/2 liter of water. I measured my palm and it was just over 1 heaping tablespoon – I have small hands so you may want to add a little more. But, again for this it’s better to start with less until you get a feeling for the flavors and what you like and don’t like. Prepare the tea as you would any other tea; boil the water, add the dry tea either loose or in a tea ball and let it steep for 2-3 minutes before serving. You can also use sugar to adjust the taste.

What should it taste like?

If you’ve never tried this tea then you’re going to be a little surprised by the flavor. It has a kick. It’s really not meant to be sipped in a giant mug but really just a small Moroccan sized tea cup. It may leave a slight burning feeling (depending on how heavy you were with the peppers!). But, if you’ve got a cold or a bit of an upset stomach it can really help settle these down. As mentioned if it feels a little too strong, a bit of sugar can balance the flavor a little.

Special thanks to Christine of Taste of Maroc for helping me uncover the English translation of madder root!

If you are following a keto diet, you need to check out these keto-friendly Moroccan recipes. While it is true that many Moroccan recipes include fruit, root vegetables, and bread, there are also many others that fit in quite well with the ketogenic way of life.

What Is a Keto Diet Plan?

When you eat a normal diet, your body gets most of its energy from burning carbohydrates. Carbs are converted into sugar, which burns quickly and easily and supplies the body with a lot of fuel.

Unfortunately, when we eat too many carbs and sugars (something many of us do), much of that excess energy is stored away as fat. Not only that, it can wreak havoc on our whole body, leading to conditions such as Type 2 diabetes, high blood pressure, high cholesterol, fatty liver, heart disease, obesity, and more.

One great way to turn the situation around is by eating a Keto, or Ketogenic, diet. A Keto diet is a low carb diet designed to put your body into a state of “ketosis”. When you are in ketosis, your body is burning fat for energy, rather than carbs. This is achieved by dropping your carb intake to between 20 and 50 grams a day for an extended period of time – usually two weeks at a time or longer.

Basic Dos and Don’ts of a Keto Diet

Although people often think of Keto or low carb as a difficult way of eating, there are many wonderful foods you can eat on a Keto diet. For one thing, you can eat all the meat, cheese, and eggs you want. You can also enjoy most above-ground vegetables, nuts, some fruits, and healthy fats.

Foods to avoid are grains (both whole and processed), sugars, and starches. This means that most bread and pasta is off limits, as well as potatoes, and grains like rice, barley, and quinoa, too. Most fruit is off limits, as well, especially tropical or dried fruits, as they tend to be higher in sugar.

It is important to note that unlike some low carb ways of eating, Keto is not especially high in protein. The basic tenants of the ketogenic diet state that you should eat moderate protein (typically, one gram per pound of body weight), low carb (20 to 50 grams, although 30 or under is ideal), and high fat (healthy fats such as from meat, butter, and produce like avocados).

Need help adding up what you’ve eaten? Try this keto diet calculator to keep you on track.

How to Give Up Bread Without Losing Your Mind

One of the most common reasons people give for not giving keto a try is that they just can’t bear the thought of giving up bread and pasta. Giving up sugar is often scary, too, but bread almost always seems to be the deal breaker. Fortunately, there are a number of ways to create substitutes for foods you might miss, and there’s always keto bread!

Pasta lovers might try baking up a spaghetti squash or spiralizing some zucchini (need a spiralizer? Check out this one: Spiralizer Ultimate Only 7-Blade Vegetable Slicer) to serve with their sauce and cheese. Radishes baked in the oven with your favorite roast make a great substitute for potatoes. Cabbage leaves are an excellent substitute for sheet pasta in lasagna recipes. There are biscuit and bread recipes that are so good, you’d never know they are keto. Some of my Moroccan recipes on this list do require a little modification in order to make them Keto, but that’s okay. With a little ingenuity, you can find ways to turn many of your favorite recipes into “keto-friendly” versions, too!

Be Adventurous and Creative

People often worry that they will get bored eating a keto diet, but there is no reason to let that happen. A quick search online will provide many wonderfully creative and healthy recipes to fit your keto meal plan, and a great place to start is right here.

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MOROCCAN ZUCCHINI SALAD

Moroccan salads are usually pretty different from the pile of leafy greens most people think of. And this Moroccan Zucchini Salad is pure comfort food.
It’s a great way to sneak some zucchini into your diet if you aren’t a fan of veggies. And so quick and easy, it just might become your new go-to breakfast on busy mornings.

Keto tip: Add some grated cheese and sliced avocado to your plate to boost your intake of healthy fats!

MOROCCAN SWEET TOMATO SALAD

Another salad that isn’t really a salad in the way we might think of it, this Moroccan Sweet Tomato Salad is simply amazing. Versatile and delicious, you can spoon it over your favorite meats, add it to green leafy salads, or drizzle some flavor over your scrambled egg breakfast.

Keto tip: Tomatoes are sweet, so eat this in moderation.

MARRAKECHI TANGIA

When you’re eating keto, it’s hard to go wrong with a meat dish as delicious as this Marrakechi Tangia. Traditionally made by the men of Marrakech, this flavorful meal of lamb is slow cooked until it is falling apart tender, deliciously seasoned with garlic, saffron threads, and preserved lemon rind.

Keto tip: This dish is typically served with bread. To keep it keto, serve your Tangia with some delicious steamed veggies instead. And if you just can’t resist the bread, these Easy Low Carb Dinner Rolls might be just what you need!

BEEF AND ARTICHOKE TAJINE

With tender beef, mouth-watering artichoke hearts, and wonderful seasonings, this Beef and Artichoke Tajine is pure enjoyment. Mostly keto-friendly, the only concern with this recipe “as is” are the peas, which are not a keto food. However, since the recipe only calls for a half cup of peas (10 grams of carbs) and provides several servings, they aren’t really a deal breaker.

Keto tip: If the peas concern you, replace them with snap peas or another keto-friendly veggie to reduce the overall carbs. Serve with vegetables or an acceptable low-carb bread.

BEEF TAGINE WITH CAULIFLOWER

One of the hardest things about eating a keto diet is that sometimes it feels like there is a decided lack of comfort food. Vegetables are delicious, but not always very comforting. But when you cook up this Beef Tajine with Cauliflower, you will find out just how comforting cauliflower can be. With tender, juicy beef and wonderful flavor, you’ll never miss the carbs!

Keto tip: Serve this up with some amazing Low Carb Biscuits with Garlic & Parmesan to really amp up that comfort factor!

SLOW COOKER MOROCCAN BEEF AND GREEN BEAN TAJINE

If you have a busy schedule, you know just how helpful a good slow cooker recipe can be. Many Moroccan recipes are made in a pressure cooker. But this Slow Cooker Moroccan Beef and Green Bean Tajine is a dream come true for those busy nights when you just want to come home, kick off your shoes, and eat an amazing meal.
All that, and it’s keto-friendly, too! That’s what you call a win-win!

Keto tip: Serve this up with some sliced avocado for a delicious way to add some more healthy fats to your meal.

CROCKPOT PALEO LAMB TAJINE WITH CAULIFLOWER RICE

Crockpot Paleo Lamb Tajine With Cauliflower Rice is another wonderfully convenient slow cooker recipe for those nights when you’d really like to come home from work to find dinner waiting and ready to eat. It’s amazing with lamb, but you can prepare it with any meat you like. Although this tajine would normally be served with bread, this paleo friendly version is made with cauliflower rice instead, which drastically reduces the carb count, as well.

Keto tip: To make this recipe truly keto-friendly, leave out the “81 grams of carbs per cup” dried apricots.

MOROCCAN KEFTA AND EGGS TAGINE

It can be really exciting to try a new and unfamiliar cuisine. But it can also be a bit scary. If you are looking for a great place to start, check out this Moroccan Kefta and Eggs Tajine. Start with some ground lamb or beef and add in all those other amazing flavors to make some of the most delicious meatballs you can imagine. Add some eggs to poach in all those delicious spices and you have one of the best keto-friendly comfort meals EVER!

Keto tip: Eat with sliced cheese or avocado for some flavorful healthy fat!

HARISSA CHICKEN AND RICE

This Harissa Chicken and Rice is one of those dishes that I just put together without following a recipe, so you will have to “wing it” a bit when you put it together, too. (Chicken pun not intended, but now that it is there, it is there to stay!) There really is no way to go wrong with this one. So feel free to experiment with your flavors a bit and see where it takes you!

Keto tip: To make it truly keto, be sure to serve this one up with either cauliflower rice or some spiralized veggie pasta!

CASABLANCA FISH TAJINE

Fish is a great keto-friendly food and this Casablanca Fish Tajine is so rich in flavor, you’ll never miss the carbs. Seasoned with fresh parsley, garlic, cumin, and paprika, and served up with carrots, tomatoes, and green pepper, every bite is completely delicious and satisfying.

Keto tip: Carrots are around 6 grams of carbs each. If you are keeping your carb intake particularly low, replace half the carrots with some zucchini, broccoli, or another keto-friendly vegetable. Serve with some sliced avocado to add some healthy fat to your meal.

SLOW COOKER HARISSA MEATBALLS

Meatballs are an awesome, highly flexible food, perfect for busy nights when you just want to grab something quickly. These Slow Cooker Harissa Meatballs are unbelievably easy to make and so full of flavor that you’ll be hooked the first time you taste them. Prepare a bunch so you have them handy for several meals.

Keto tip: Serve up your delicious meatballs with spiralized or sliced zucchini, or over some baked spaghetti squash for a satisfying keto-friendly meal.

CHICKEN TAJINE WITH TOMATO AND ONION JAM

If you love chicken, this wonderfully spiced and totally flavorful Chicken Tajine with Tomato and Onion Jam will make your keto dreams come true. The chicken cooks up so tender and juicy and tastes delicious with your favorite low-carb veggies.

Keto tip: Tajines are normally eaten with crusty bread. This easy recipe for keto-friendly Oopsie Rolls makes for a nice alternative when you just can’t resist the temptation of bread.

STUFFED GREEN QUEEN OLIVES WITH GARLIC INFUSED OLIVE OIL

Do you enjoy olives? They are a great keto-friendly snack, and with so many varieties, they are practically boredom-proof. But when you want to amp up your olive “game”, try out these Stuffed Green Queen Olives with Garlic Infused Olive Oil. Filled with garlic and cheese, these olives are so full of flavor they might just become your new favorite snack!

Keto tip: Make a big green salad to go along with these scrumptious olives for a tasty keto-friendly meal.

BRANIYA (LAMB AND EGGPLANT TAJINE)

Even if you aren’t a fan of eggplant, I urge you to give this recipe for Braniya – Lamb and Eggplant Tajine, a try. Comforting and delicious, this could easily become one of your new favorite recipes.

Keto tip: Braniya is traditionally served up with crusty bread. Keep things keto by leaving the bread out, or serve with your favorite keto bread!

GREEN HARISSA ROAST CHICKEN

One of the easiest ways to prepare chicken and other meat is to roast it. This Green Harissa Roast Chicken is a wonderfully easy way to try some Moroccan flavors in a keto-friendly recipe.
Keto tip: If you can’t find Mina Harissa Green Pepper Harissa in the grocery store, Amazon can help. Serve up your roast chicken with some of your favorite low-carb vegetables for an amazing meal!

LAMB AND ARTICHOKE TAJINE

I never knew how much I liked lamb until I ate it in Morocco. This Lamb and Artichoke Tajine will make you a believer, too. Although lamb or mutton can be a bit difficult to find in the states at certain times of the year, this dish is well worth the effort. It’s also a delicious way to enjoy artichokes!

Keto tip: Serve this up with some light and fluffy cloud bread instead of the traditional crusty loaf to keep this meal practically carb free.

ZUCCHINI ZA’ALOUK

Za’alouk is a dish traditionally made with eggplant. However, I personally prefer using zucchini because it has a firmer texture. Either way, though, this Zucchini Za’alouk is deliciously low-carb.

Keto tip: Za’alouk is amazing all by itself. But if you want something heartier, use it as a topping for a big juicy burger or some slow cooked and tender roast!

 

MOROCCAN AVOCADO ALMOND SMOOTHIE

Although this recipe for Moroccan Avocado Almond Smoothie is wonderfully healthy, even as written, it is not keto-friendly. However, it can easily be modified. Avocado is a wonderfully healthy fat, and you just can’t beat the convenience of a smoothie!

Keto tip: To make this smoothie keto friendly, simply use regular, unsweetened almond milk and your favorite sugar substitute like Splenda, Swerve, or Stevia.

MECHOUI (MOROCCAN STYLE BBQ)

One thing that can definitely be tricky on a keto diet is anything involving BBQ. Traditionally, BBQ sauce tends to have sugar in it – even the ones that are more vinegar based. But with Mechoui – Moroccan Style BBQ, there is no sugar to worry about. Rack of lamb is covered with a delicious flavor combination of salt, pepper, cumin, and ginger and then cooked until the fat is rendered and the meat is tender. With no sugar or carbs to worry about, all that is left is joy!

Keto tip: Serve your Mechoui with roasted Brussel sprouts, broccoli, or any other favorite low-carb vegetable!

BOULFAF (GRILLED LAMB LIVER)

Traditionally served for Eid al Adha, the Feast of Sacrifice, Boulfaf – Grilled Lamb Liver is a special and delicious part of the feast. Although it can be tricky to obtain lamb liver and caul fat in some areas, it is well worth the effort for this wonderful keto-friendly recipe.

Keto tip: Boulfaf is traditionally served with crusty Moroccan bread. To make your meal truly keto, either serve with your favorite low-carb vegetables or bake up some homemade keto-friendly bread!

MOROCCAN SPICED OLIVES

If you love olives, you owe it to yourself to give these Moroccan Spiced Olives a try. This tasty snack is completely addicting, as well as keto-friendly.

Keto tip: These yummy olives just about beg to be served with bread and cheese. One keto-friendly option is to whip up a batch of 2-Ingredient Keto Pancakes. Made with eggs and cream cheese, these wonderful little crepes are easy to make and pair well with a wide range of flavors!

OVEN BAKED FISH WITH CHARMOULA

Fish is so wonderfully healthy, but many people consider it hard to prepare. If you are one of them, I recommend that you give this Oven Baked Fish with Charmoula a try. It’s fast, easy, and completely keto-friendly.
Keto tip: Add a side of your favorite low-carb vegetable or a big, green salad and you won’t even miss the bread!

MOROCCAN STYLE EGGS AND VEAL MEATBALLS

Although this recipe for Moroccan Style Eggs and Veal Meatballs is perfect for breakfast, there really isn’t a wrong time of day to eat meatballs and eggs. Flavorful and filling, this dish is wonderfully satisfying.

Keto tip: Fry up some thinly sliced radishes in butter for an excellent “faux potato” side dish.

CHARRED GREEN PEPPER AND PRESERVED LEMON SALAD

If you love bell peppers, this Charred Green Pepper and Preserved Lemon Salad is a great way to prepare them. This recipe is keto-friendly and simple to prepare, and goes great with just about any meal!
Keto tip: This is a great recipe to prepare in volume. It makes a great topping for your favorite meats and vegetables, although you might be tempted to just eat it all up with a big spoon!

CHICKEN WITH SMEN AND GREEN OLIVES

Although this recipe for Chicken with Smen and Green Olives is a bit tricky and difficult, it is well worth the effort. Smen is not readily available in many places, but if you can get it, this is a great way to try out the unique flavor.

Keto tip: This dish is Keto friendly just as it is. Paired with your favorite low-carb vegetable, it makes a great meal for family and friends and no one will even miss the carbs!

 

ROASTED CHICKEN WITH MOROCCAN 6 SPICES

Baking up a chicken is a great way to make an easy keto-friendly meal for your family, and this Roasted Chicken with Moroccan 6 Spices will really impress them. The seasonings are so tasty and fresh, people may think you slaved over this dish for hours.

Keto tip: Follow the directions to make the sauce reduction but don’t add any cornstarch to save on carbs. Serve with low-carb veggies and/or a fresh green salad to round out your delicious healthy meal!

TAKTOUKA

Moroccan salads are quite a bit different from the green, leafy salads most of us think of. But one thing they have in common with more familiar salads is that they tend to be keto friendly. This Taktouka – Green Pepper and Tomato Salad – is no exception. Simply forgo the bread and you’ll have a tasty dish to accompany any meal.

Keto tip: While Taktouka would normally be served cool with crusty bread, it also tastes great warm and makes a great topping for favorite meats and vegetables. Feel free to experiment to see what you like best!

CHICKEN AND OLIVE TAJINE

The flavorful and delicious Chicken and Olive Tajine provides a great meal for your hungry family. It is traditionally topped with french fries but to keep things keto, you can substitute just about any other veggie that comes to mind.

Keto tip: Serving up some sliced avocado is one tasty way of adding some healthy fat to this meal, making it even more satisfying and keto-friendly!

 

ZA’ALOOK

Even if you’ve never been a fan of eggplant before, consider giving this recipe for Za’alook – A Moroccan Eggplant Salad a try. The eggplant cooks up nice and soft, along with tomato, garlic, onion, and tasty spices.

Keto tip: Za’alook makes a wonderful accompaniment to just about any meat. Experiment with the seasonings a bit to find your personal favorite way to add flavor to your keto way of life!

If you are eating a Keto diet, I would love to hear from you! What’s your favorite thing about eating low carb? What is your biggest challenge?

 

In Morocco, produce is completely seasonal. This means if it’s not the right season you won’t find it. Before moving here I had never heard of a quince, let alone eaten one. But the first time I encountered it I was hooked. There are lots of different ways to use quince but the key is, they need to be cooked.

Seriously.

It won’t hurt you but really the taste is just not that good. They can be used in similar ways to apples, pears or stone fruit. They also make a great jelly or paste. Pair that with some good cheese and I promise you will be a happy camper.

1. Simple Quince Cheese from greenevi.com
2. Quince Cranberry And Persimmon Crisp from pineappleandcoconut.com
3. Autumn Porridge With Poached Quince from lazycatkitchen.com
4. Ginger, Vanilla And Quince Upside-down Cake from bojongourmet.com
5. Persian Quince Jam from unicornsinthekitchen.com
6. Coq Au Vin With Quince from monpetitfour.com
7. Quince Jelly from twolazygourmets.com
8. Quince, Pumpkin, Eggplant And Quinoa Salad from littlebigh.com
9. Slow Cooker Pear-Quince Butter from girlversusdough.com
10. Spiced Quince Jam from afreshlegacy.net
11. Quince Tarte Tatin With Chantilly Cream from simply-delicious-food.com
12. Pickled Quince from kitchenkonfidence.com
13. Quince Pumpkin Pots De Creme from almondcorner.blogspot.com
14. Sweet Quince Chutney With Poor Man’s Orange from scandifoodie.blogspot.com
15. Quince Cardamom Tapioca Pudding from melangery.com
16. Red Quinces, Haloumi And Rye from hungryaustralian.com
17. Quince And Marzipan Cake from nutmegsseven.co.uk
18. Honey Panna Cotta With Roasted Quince And Honeycomb from merci-mama.com
19. Apple And Quince Tarte Tatin from pixelatedcrumb.com
20. Vanilla Poached Quince from playinwithmyfood.com

I know quince’s aren’t available everywhere – I never came across one where we lived in the US. The good news is you can buy quince in different ways.

So if you’re in need check out these great quince products to make your fall food dreams come true.

 

It’s summer and that means in the gardens of the Midwest, where I grew up, there are hundreds of zucchini being harvested. I grew up eating this vegetable, primarily when it was made into bread. But, as an adult I’ve grown to love and appreciate it in all ways. One Moroccan salad that I’ve come across is a cooked zucchini salad with eggs. It sounded so strange when I first was told the recipe but I chalked that up to having never experienced it and went in with an open mind.

First, this recipe is super simple.

Second, it’s a pretty sneaky way to get your kids to eat some vegetables!

Grab your zucchini and get ready to make this dish!

Moroccan Zucchini Salad

Yield: 4 small salads

This is a very simple and unique cooked Moroccan salad. It's a great way to use summer produce and add something special to the table.

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Ingredients

• 1 pound (1/2 kg) zucchini
• 1/2 tsp salt
• 1 large egg
• 2 tsp olive oil
• 1/2 tsp crushed garlic
• 1 Tbsp cumin
• pinch of paprika or cayenne pepper
• small handful of parsley (optional)

Instructions

1. Peel zucchini and use a hand held cheese grater to grate the zucchini into a bowl.
2. Squeeze the zucchini to remove any excess water.
3. Sprinkle the salt over the zucchini, transfer to a colander and let it sit for 15-30 minutes. This should help pull out even more of the excess water.
4. In a skillet, heat olive oil with garlic and saute for 30-45 seconds. Then add the zucchini and combine with the oil and garlic.
5. Crack the egg and whisk in a small bowl.
6. Combine with the cooking zucchini and use a spatula to continually incorporate the egg and vegetable.
7. Season with cumin and either paprika or cayenne (depending on how spicy you want it)
8. Once the egg is cooked, remove from the heat and serve warm or at room temperature and garnished with parsley.