There are few comfort foods as well known as beef stew, and nearly every nation and people on earth has its own variation — Morocco is no exception. Though traditionally hailing from Essaouira, this dish is made in Moroccan-Jewish communities…

Briouats are small, delicious packages of various kinds of fillings — meat, fish, almond paste — that are wrapped in thin, almost transparent sheets of ouarka dough, which is similar to phyllo. In Morocco, briouats stuffed with a spiced ground…

With its use of fresh garden vegetables, this tagine is perfect for the summer.  It’s also a great way to use up extra zucchini!

Khelea can be described as Moroccan beef jerky, as it is a preserved beef that’s salted, spiced, and dried in the sun.  Khelea is usually made in the summer months, when it can be left out in the sun for…

We in the United States don’t often consider putting fruit in savory dishes, but adding dried fruit to salads and stews is de rigueur for Moroccans. Feel free to try this recipe twice, once with lamb or beef, and once…

Cauliflower tends to pop up in cuisines that utilize spice, such as Indian and Moroccan, because its own unique flavor blends well with others. The tagine featured here is a great way to receive all the nutritional benefits of cauliflower, without the ‘rabbit food’ taste!