Chicken pastilla | “One morning, I met a young guide called Siham at a tea shop deep in the heart of the vast Medina of Fez. She played here as a child and knew the little alleys inside out, so she was the perfect guide. As we sipped sweet mint tea, Siham told me about her all-time favourite Moroccan dish: pastilla. It’s a savoury pie, reserved solely for celebrations, such as weddings or family get-togethers, made with sheets of warka pastry and filled with shredded cooked pigeon and…

Chicken pastilla

Chicken pastilla | “One morning, I met a young guide called Siham at a tea shop deep in the heart of the vast Medina of Fez. She played here as a child and knew the little alleys inside out, so she was the perfect guide. As we sipped sweet mint tea, Siham told me about her all-time favourite Moroccan dish: pastilla. It’s a savoury pie, reserved solely for celebrations, such as weddings or family get-togethers, made with sheets of warka pastry and filled with shredded cooked pigeon and…

Chicken tagine | This is a traditional Moroccan dish, designed to be prepared in a tagine, a special earthenware pot shaped with a wide but shallow base and a conical lid. If you don't have a tagine, an ordinary pot will do. In this recipe, we use classic Moroccan ingredients of olives and preserved lemon.

Chicken tagine

Preserved lemon can be incorporated into a myriad of recipes, including roast chicken, tagines, and colourful super grain salads.

Moroccan lamb tagine |      This authentic tagine recipe will take you to slow-cooked perfection in six simple steps – just kick back with a glass of wine until it’s ready.

Moroccan lamb tagine

Moroccan lamb tagine This authentic tagine recipe will take you to slow-cooked perfection in six simple steps – just kick back with a glass of wine until it’s ready. Click the image to be taken to the recipe.

Barbecued leg of lamb with almonds and orange blossom | This Moroccan recipe looks fantastic when served on a large platter over a bed of fresh parsley (leaves and stalks). You can sear the lamb, grill the capsicum and make the sauce (without the herbs) all in advance, then finish the lamb and add the herbs to the sauce at the very last minute.

Barbecued leg of lamb with almonds and orange blossom

Moroccan lamb salad with chargrilled vegetables and couscous | This recipe was prepared at the launch of Measure Up – the Government’s initiative in the fight against obesity – by Zahi Azzi and Aaron Callandar of Kazbah on Darling. It features a number of key ingredients in Moroccan cooking, including coucous, the spice mix ras el hanout, chermoula, pomegranate and spicy harissa.

Moroccan lamb salad with chargrilled vegetables and couscous

Lamb 500 g lamb fillet, trimmed 2 tbsp ras el hanout 2 tbsp extra virgin olive oil 4 cups baby spinach 1 cup canned chickpeas ½ cup sultanas ½ cup pine nuts ½ cup fresh pomegranate ⅓ cup European-style thick yoghurt Couscous

Fennel, pumpkin and eggplant tagine with chickpeas | In this Moroccan tagine recipe the vegetables are the hero. First roasted to intensify the flavours, then cooked in the tagine until soft and yielding. A wholesome and satisfying vegetarian dish for 4, or, a perfect vegetarian addition to a shared meal when entertaining.

Fennel, pumpkin and eggplant tagine with chickpeas

Moroccan bread (khobz) | The use of two types of semolina in this recipe gives the bread its distinctive texture, but you can just as easily substitute plain flour or experiment with spelt, millet and buckwheat flours (see Note).

Moroccan bread (khobz)

The use of two types of semolina in this recipe gives the bread its distinctive texture, but you can just as easily substitute plain flour or experiment with spelt, millet and buckwheat flours (see Note).

Slow-cooked lamb shoulder with stout | It is not uncommon to see lamb paired with honey, especially in the Middle East and North Africa. In many Moroccan recipes, cooked lamb is drizzled with honey or added to tagines. The sweet, dark honey flavours in stout are perfect with lamb, and the combination makes for a great slow-cooked recipe. Don’t eat this straight from the oven — leave it for an hour or so and drink with a slightly chilled stout.

Slow-cooked lamb shoulder with stout

Slow-cooked lamb shoulder with stout | It is not uncommon to see lamb paired with honey, especially in the Middle East and North Africa. In many Moroccan recipes, cooked lamb is drizzled with honey or added to tagines. The sweet, dark honey flavours in stout are perfect with lamb, and the combination makes for a great slow-cooked recipe. Don’t eat this straight from the oven — leave it for an hour or so and drink with a slightly chilled stout.

Lamb tagine with stewed apricots and prunes (mrouzia) | A Moroccan staple, ‘tagine’ refers to both the dish and the vessel in which it is cooked. This recipe makes use of the classic sweet/savoury combination with stewed prunes and apricots to offset the unctuous lamb.

Lamb tagine with stewed apricots and prunes (mrouzia)

A Moroccan staple, ‘tagine’ refers to both the dish and the vessel in which it is cooked. This recipe makes use of the classic sweet/savoury combination with stewed prunes and apricots to offset the unctuous lamb.

Sweet lamb tagine | This Moroccan lamb tagine recipe by Hassan M'Souli is both sweet and spicy thanks to a sumptuous marinade of honey, orange juice, paprika and ginger. In Morocco, lamb shoulder is traditionally used, but you could also use beef.

Sweet lamb tagine

This Moroccan lamb tagine recipe by Hassan M'Souli is both sweet and spicy thanks to a sumptuous marinade of honey, orange juice, paprika and ginger. In Morocco, lamb shoulder is traditionally used, but you could also use beef.

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