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.

This is a simple recipe that exemplifies the abundance of fresh produce in Morocco. Tomatoes are a New World food, not discovered by Europe or other parts of the world until the Americas were settled.  Onions, on the other hand,…

Broad beans, also known as fava beans, are gaining a newfound popularity in mainstream American cooking, but they’ve been around for ages.  The Arabic word for this dish is bessara, but the Amazigh (Berber) peoples call it talsha.  We just…

Before there was Walgreen’s, Woolworth’s, or any other drugstore, there was the local apothecary.  In Morocco, a land where time has stood still in many places for hundreds of years, what once was, still is.  Your friendly neighborhood herborist is…

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…

Amfouer is a way of using stale or leftover bread, much in the same way bread puddings came about.  This recipe is a savory one, however, and is usually topped with a chilled or marinated vegetable salad; tomatoes or sweet…