Harira is a Moroccan soup made with dried legumes and plenty of cumin, turmeric, and cinnamon, traditionally cooked with lamb or beef. Although it is typically eaten to break the fast during Ramadan, it is served throughout the rest of the year as well. The soup tastes best the next day after all the flavors had…
Category: Morocco
How to make your own vanilla sugar
Alongside saffron, vanilla is probably the world’s most expensive spice. This is mostly due to the elaborate cultivation and maturing process of vanilla and also to its undisputed popularity. The fragrant aroma of fresh vanilla enhances and refines many desserts and sweet dishes. But what to do with the scraped pod? It’s too good to throw…
Moroccan Couscous Salad
Like every Moroccan dish, this salad offers an explosion of flavors and colors. It can be served as a side dish, however it is hearty enough to be eaten as a meal by itself.
Lamb – Apricots – Tajine
Last weekend I prepared a Moroccan Tajine from this wonderful piece of organic lamb. The result? Lamb meat at its best: delicious! I hope you like it as much as my family and I. Enjoy cooking! Anna
Pita – Bread
The soft and flat Pita bread is common in the Eastern Mediterranean and the Middle East. Baked daily several times, it serves as a side dish to many meals. It consists of a simple, slightly salted yeast dough and is traditionally baked directly on the bottom of a stone oven.
Moroccan Roast Chicken on Vegetables
If you like to cook Moroccan or North African food, or if you’re tired of using the same old spice blends over and over again, then one thing you need to add to your spice rack is Ras el Hanout. Ras el Hanout is a spice blend common in North African cooking and features especially heavily…
