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…
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
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
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.
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.
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.