It’s been a long time since I’ve blogged a new tajine recipe. You see it’s not intentional but you may be surprised to know I don’t do a lot of our main meal cooking – especially when it comes to Moroccan food. My sister-in-law who happens to be an amazing cook handles the lunchtime meal. …
Tajine
Since moving to Morocco it’s clear that it is fall, is when I start pulling my quince fruit recipes out of storage. Moroccan quince recipes are popular in the fall because that is when the fruit is ready to harvest. Quince, like figs, are not something that often appeared in the Midwest. I’ll admit the …
This lamb and eggplant tajine is made using a tajine pot, or 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, …
Want to know a little insider secret? There’s no such place that has existed in history as Rick’s Cafe – and there never was. Flocks of tourists visit Casablanca every year to find it, and they do find a Rick’s Cafe but it’s a restaurant built in the 1990’s to evoke the movie fame. It’s …
I can’t believe I’ve never shared a how-to post for preserved lemons. These are THE ingredient that makes Moroccan cuisine what it is. A Moroccan pantry simply cannot exist without a jar of preserved lemons. Most often they are used in tajines though you will also find them in salads and fish dishes. The reason …
Using fresh or frozen artichokes makes this Lamb and Artichoke Tajine special. Seasoned lamb slow-cooked with spices brings out all the rich flavors.