Mrouzia is a traditional holiday dish made in July during the sacred Eid-el- Kabir, in which Muslims perform the Ḥajj holy pilgrimage and observe the Festival of Sacrifice. After cutting the lamb, one usually chooses select pieces such as the shoulder or leg. Rich in spices, it is at the same …
I’ve always loved these crackled almond tea cookies from the time I’ve spent in Morocco and when I saw this recipe from Susan Spungen of Susanality, with the delicious spin of adding raw chopped pistachio and edible rose petal sugar, I knew it was time to test them out again. …
Bahija, our chef in Morocco, loves to surprise us with new things! She’s always pulling new recipes from her repertoire and sharing her secrets. This past November she made us delicious Harscha (semolina cookies) — perfect served with Moroccan mint tea.
Tea time is never passed up in Morocco. The tradition runs deep in the veins of its people. Vibrant mint leaves, crystals of sweet sugar, and rich green tea and joined together as the holy trinity of northern Africa. Tea time is not the time of day, but a ceremony …
A Saffron Gin Tonic under the moonlight met me at the end of the pool in Marrakech. I fell in love with that land and its magic. And since then, saffron-infused gin and tonics have been my dreamy drink-of-choice, hands-down.
This carrot soup might as well be wearing some blingy gold jewelry, big yellow sunglasses and a straw hat.
Couscous – the traditional Moroccan way. This version is a little more time intensive than the boxed couscous, but if you up to the task, you won’t regret it
“Have tagine will travel” could be Peggy’s motto. Tagines can be seen on the street, at home and even strapped to a camel. It can also be a modern day camping pot or a festive dish for a party. It cooks over coals on what’s called a mejmar, providing a perfect traveling pot for a wanderer. Honestly, once you have cooked in a tagine you will fall in love with them… and with Morocco.
A fire was made and with over a foot of snow on the ground and still coming down, I thought of a warm, aromatic roast chicken — French style with 40 cloves of garlic.
Check out this sexy Spanish dessert. This is a wonderful and easy sweet to accompany any meal, but certainly one of Moroccan or Spanish origin. We include it in one of our cooking classes during our Feast for the Senses program in Marrakech, Morocco. But we love southern Spain so much, that we have added a Culinary Adventure in Seville.