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This fragrant, hearty stew is traditionally cooked in an earthenware dish on the stove-top, but a slow cooker does the job almost as well. Anna Francese Gass Moroccan Lamb Stew. Cinnamon, ginger, and dates add spicy, bright, sweet dimension to this warming lamb stew. Izabella Wentz PharmD. Our Best Ground Lamb Recipes. From flatbread meatball sandwiches to shepherd's pie, these recipes make ground lamb flat-out irresistible. The Epicurious Editors Lamb Tagine with Potatoes and Peas.

Tagines are typical street food in Morocco, and this is the one that is most commonly found, except that street vendors cut the potatoes into small dice and I prefer to use new potatoes, which I leave whole if they are very small or halve if they are medium.

Try these traditional home style Moroccan dishes

Anissa Helou Moroccan-Spiced Chicken with Tabbouleh. Millet, a wonderfully healthy, naturally gluten-free grain, stands in for the more common bulgur wheat in the North African—inspired parsley salad in this simple baked chicken dish. Steven R.

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Gundry, MD Spiced Moroccan Vegetable Soup. This comforting vegetarian chickpea and lentil soup features warming spices and a hit of lemon juice. Joan Nathan It's about to be Greet it with warm wishes—and plenty of warm spices.

Moroccan Comfort Food Recipes

Chocolate, Pistachio, and Tahini Truffles. Tahini aka ground sesame paste replaces the traditional heavy cream in these orange-scented treats for a nuttier but equally rich flavor. Katherine Sacks Mimicking traditional semolina pasta, cauliflower "rice" takes on fragrant Persian spices in this grain-free take on couscous. Rhoda Boone Easy Lamb Tagine with Pomegranate. Sweet and tangy pomegranate juice brings a depth of flavor and rich color to this meltingly tender lamb stew.

A Guide to Moroccan Food

Serve with polenta or a grain salad and then nextover remaining lamb into sandwiches the next day. This pungent, fragrant chicken stew is not for the weak of palate. Radiating the aromas of toasted cumin and coriander, and spiked with the salty-sour pucker of cured lemons and olives, it produces a heady and exotic effect.

Andrew Schloss The Secret's In the Sauce.

How To: Cook An Authentic Moroccan Lamb Tagine With Vegetables

It's a marinade. It's a dressing. Is there anything this vibrant green sauce can't do? Blender Chermoula Sauce. You'll be able to order starters of olives at any eatery and often nuts are on the menu or easily picked up at supermarkets. Olives are usually tossed with spicy ketchup or preserved lemons. But the way we like them is with nothing at all. Make sure to indulge in pistachios when in Morocco, they are so expensive everywhere else in the world. These skewers of chicken, beef, or lamb are spiced to perfection. They're quick, cheap and delicious.

Love food travel? Enjoy reading these 15 Tips for Easy Vegan Travel too. Dave is very content after his Moroccan Meal. Speaking of desserts, make sure you try Moroccan dessert, there are plenty of delectable snacks to be had and they know how to enjoy a good sweet. Subscribe to our YouTube Channel for Weekly travel videos.

We then sat at a table filled with pistachios, olives and pastries placed beside another table filled with all the ingredients we needed for today's cooking class. Some are larger than others depending on the wealth of the families who owned them and today most are transformed into guesthouses and hotels. The Riyad El Cadi is one of the largest in Marrakech and clearly was owned by someone very rich.

You can get lost walking through the back hallways and corridors of the place.

Moroccan food and recipes

As we munched on the most delicious olives on earth, Chef Hassan came out to prepare the days menu for us. They showed an array of spices and vegetables that we'd be putting into our dishes and we couldn't wait to get started. When you go out for dinner in Marrakech or other Moroccan cities, expect to pay a little more than you will in other Middle Eastern countries, but there is a reason for this.

Moroccan cuisine takes a very long time to prepare. We had read this in our Lonely Planet Marrakech guide, but until we saw first hand just how much preparation goes into Moroccan food, we didn't believe it. Our cooking class ended up being more of a demonstration than a hands-on cooking lesson, but that was fine by us. As we worked his magic, we realized that we could never learn how to cook Chicken Tagine or Moroccan sauces in one short day.

So instead of fretting about not being able to help out, we sat back, sipped our tea and watched the show. The Sous Chef works all morning preparing, cutting and putting together all the spices and ingredients and then the Chef comes in at to start preparing for the evening meals. They only make a limited choice of main meals for the menu each evening as so much work goes into each dish. The patrons of Ryad el Cadi must rely on the expertise of the chef to choose their meal for the evening and believe me, you won't go wrong.

Each dish is carefully prepared by mixing spices like cumin, paprika, nutmeg and coriander together. Vegetables are peeled and chopped and sliced and diced. Some are fried in a deep fryer while others are placed over a flame to roast off the peel gradually. Tomatoes are boiled and placed in plastic bags then peeled by hand and carrots are placed in pans and cooked over high heat.

Our main course consisted of Berber chicken Tagine with Vegetables and Beef Tagine with prunes and almonds.

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These are cooked slowly in a tagine pot which lets all the spices and flavours infuse in the vegetables and meats. I said it earlier, Moroccans are very friendly, so don't be surprised if you are invited home for dinner by a friendly local. If you don't feel comfortable eating with strangers, there are many tours that offer home-cooked meals as a part of their itineraries.

In Pictures: Most Famous Authentic Moroccan Dishes

I suggest booking a food tour or a cooking course like the one we did at Riyad El Cadi. How to Survive Your First Hammam. Diggin' the Dune of Marrakech. Remarkable Marrakech in Photos. A Local's Guide to Marrakech. Dave and Deb are the owners and founders of The Planet D. Since launching in they have continued to inspire "Adventure in Everyone" and show that you don't have to be an uber athlete or super-rich in order to be an adventurer.

Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. The next time you visit Marrakech try a special dish of this city: the Tanjia. It consists mainly of meat cooked in a terracotta container. The dish is cooked for hours in the ashes of the fire.

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  8. Looks sumptuous! The cooking class is a wonderful idea! Your pictures make me want to dive in and eat. Food looks so delicious, and Riyad seems like a beautiful place. Your cooking school experience looks wonderful! And your photos are all so gorgeously sharp! Thanks for letting my relive my fancy Moroccan dining experience! At first it seems really time consuming and difficult to put together a Moroccan meal but I promise there are lots of short cuts that home cooks take that make the meal just as delicious!