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Special Occasions and Entertaining

This vibrant, palate-pleasing salad plate is the traditional starter to a Moroccan special occasion or company dinner. Browse the list for  more inspiration of what to serve when an exceptional multicourse meal is in order.

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Moroccan Food Spotlight10

Fava Beans in Tomato Sauce

Monday April 14, 2014

Almost everything tastes good in a zesty Moroccan tomato sauce, and fava beans prepared this way are an ideal dish to present while fresh fava beans are in season. Although normally served as a side, you may be tempted to double the Fava Beans in Tomato Sauce Recipe and make it a vegetarian entree.

You'll need lots of fresh, ripe tomatoes if doubling the recipe, but there's no need to go to the trouble of peeling the fava beans. In many Moroccan fava bean dishes, the skins are left on and those who don't like them simply remove the skins at the table.

Serve with Moroccan bread for soaking up the delicious sauce.

Photo Christine Benlafquih

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Ghoribas with Sliced Almonds

Monday April 7, 2014

This little cookie is a good example of how Moroccans creatively come up with new presentations of a basic recipe. In this case, classic almond ghoribas are given a dressed-up look by adding a sliced almond garnish and glaze. The Ghoribas with Sliced Almonds are easy to prepare and offer fun steps for young kitchen assistants, such as rolling balls of dough and brushing on syrup glaze. If your kids are put off by nut garnishes, you can opt to make the simpler Almond Ghoribas with Powdered Sugar instead.

Photo Christine Benlafquih

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Moroccan Sausage and Egg Tagine in Tomato Sauce

Friday April 4, 2014

What's not to like about comfort food that can be served for brunch, lunch, dinner - or any time in-between?! This Moroccan Merguez Sausage and Egg Tagine in Tomato Sauce is the kind of dish you'll return to time and again simply because it is deeply satisfying, delicious and easy fare. Making it even better, of course, is the fact that it's Moroccan protocol to dig right in by hand, using crusty Moroccan bread to scoop up the savory goodness.

If you don't have access to merguez sausage and don't want to trouble yourself with making your own, simply replace the merguez with another spicy sausage of your choice. Slow-cooking the dish in a clay tagine is recommended, but a skillet will work just fine if you don't own a tagine.

Photo Christine Benlafquih

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Semolina Sweet Rolls

Monday March 31, 2014

The black seeds in the photo aren't poppy seeds - they're nigella seeds, known as sanouj or habbah sauda in Morocco. Along with golden unhulled sesame seeds, they add crunch and mild flavor to versatile Moroccan Semolina Sweet Rolls.

Nigella seeds have limited culinary value in Moroccan kitchens, as they're much more popular as a medicinal treatment. Nonetheless, they're quite delicious when added to breads as a garnish, and they're also a tasty, key ingredient in a classic Moroccan Chicken Tagine with Nigella Seeds.

Photo Christine Benlafquih

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