Two of Morocco’s most popular ingredients, fish and olives, form a perfect marriage in this simple tagine.  The star of the dish, however, is the chermoula, an herb and spice blend that’s often paired with fish in Morocco.

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!

Morocco is a nation of fisherman, particularly on the Atlantic coast.  Of the myriad types of fish caught there, the sardine is not only one of the most popular, but the most exported, as well.  Chermoula is an herb blend…

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,…

Fish is an important part of the diet all around Morocco. This tagine is typical of many that are served along the west coast in places like Essaouira and El Jadida. The chermoula, or marinade, is a basic version that…

Maakouda are potato cakes or fritters from Morocco. The best ones tend to be those made by street vendors, who create them with innumerable variations of spices. The basic recipe, though, is quite simple and results in a very simple, and tasty snack or appetizer.