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…

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…

This salad is traditionally used as a starter, although it can be served along with a crusty bread to serve as a light meal. This dish is from the Fes area, and reflects the complex Fassian qualities that accompany even…

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…

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!

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…