As autumn draws ever nearer, one of the comforts that helps us through the loss of summer is the thought of the fall comfort foods that will be in abundance, including apples. This delicious chicken tagine makes ingenious use of…

The term ‘meqalli’ refers to a yellow sauce made from ginger, oil, and saffron, and can be varied with personal touches. Meqalli tagines can feature an almost infinite number of other ingredients. including coriander, garlic, onion, olives, preserved lemon, hot…

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…

Taachat is essentially a Moroccan version of chicken and dumpling stew.  Hearty and comforting, this recipe is typical of the Taliouine region where saffron is grown in abundance.

This is a simple tagine for anyone who is a novice at Morrocan cooking to try. Olives are a staple of the Moroccan diet, and are most plentiful in the area around Meknes. Although ‘red’ olives are called for here,…