Spices, ingredients and recipes are adventurous travelers. They may originate somewhere and then you would be surprised how far they can get. This is one of those wandering recipes: featuring figs, olives and capers, this recipe could be at home in Morocco, Sicily or Spain — or all three! Easy and …
Tfaya, or onion confit (seen in the photo under the chickpeas), is the crowing glory to any Moroccan tagine or couscous platter, and a great accompaniment to any roast. So easy to make too!
In the spirit of Thanksgiving, I leave you with a recipe for warm and spiced Moroccan squash soup. May it feed the fires of love and family around the table, with your friends or by yourself. May you be nourished and may we all give thanks for the opportunity to be alive and living a good life.
This delicious vegetarian spread is wonderful for summer entertaining – easy and flavorful, it comes together in a few minutes. During our Culinary Adventure in Morocco, our chef, Bahija, shows us how to char and cook the eggplants on the embers but you can use your gas stove or even …
Poached eggs in spicy tomato sauce are the ultimate comfort food – and a great dish to make for brunch when tomatoes are ripe and juicy. The secret, as shared by our cooks in Essaouira, lies in grating the tomatoes. You will be surprised how easy it is, and what …
There are a million wonderful Moroccan desserts. I happen to enjoy the simple ones, such as fruit. Here’s a one with spices and honey sauce. The name reflects the outlying area of Marrakech called ‘Le Palmeraie’ where Jnane Tamsna is located. 6 cups cold water (separated) 6 pears, not …
Preserved lemons, seductive spices, tantalizing tagines, oranges in orange blossom water, and a close-to-the-lips encounter with ‘Omar Sharif’. That is what Moroccan dreams are made of… While you await the departure of your flight to Marrakech, sip on this elegant cocktail wherever you are!
A tagine is a Moroccan style terracotta clay pot with a conical shaped lid. It’s a brilliant cooking vessel whether cooking meat or vegetables. It makes a wonderful table presentation when lifting the lid to expose the savory, aromatic deliciousness inside.
Add peeled fava beans and toss into the pot. Saute for a few minutes. Add a few pinches of salt. Cover the vegetables with water and let simmer for 15 minutes. Add 1 cup of water and continue to simmer for another 10 minutes.
“Waylon talks with Peggy Markel, Slow Food Chef and Bestie, and takes a virtual tour through Peggy’s various culinary adventures in Italy, Spain, Morocco and India.” Elephant Journal January 2014 Read more/watch video here.