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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, …

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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 …

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