Authentic Moroccan Mint Tea, Poured From High
How to make Moroccan atay with fresh mint, green tea and sugar, the symbol of Moroccan hospitality, poured from on high.
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Warming Moroccan Lentil Soup with Vegetables and Spices
How to make lentil soup with tomato, vegetables and spices: a nourishing, easy winter bowl served piping hot with bread and a squeeze of lemon.
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Authentic Moroccan Harira, Simple and Foolproof
The real Moroccan harira with tomatoes, lentils, chickpeas and meat: Ramadan’s most beloved soup, broken down step by step for a rich, hearty texture.
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Moroccan Fish Tagine with Chermoula and Vegetables
How to make Moroccan fish tagine with chermoula, tomatoes, peppers and potatoes — a fragrant seafood dish seasoned with cilantro, garlic and cumin.
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Moroccan Chicken and Vegetable Couscous
The real Moroccan couscous with chicken and seven vegetables: light, hand-rolled grains and a fragrant, well-spiced broth. The Friday dish, hands down.
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Moroccan Chicken Rfissa with Lentils and Fenugreek
How to make Moroccan rfissa with free-range chicken, lentils, fenugreek and shredded msemen: a comforting dish served to new mothers and at special occasions.
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Moroccan Chicken and Vegetable Tagine
How to make a chicken tagine loaded with mixed vegetables in a Moroccan spice sauce: a balanced, colourful dish that cooks low and slow.
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Moroccan Bissara with Dried Fava Beans and Olive Oil
Authentic Moroccan bissara: dried fava beans simmered until tender, then mashed with garlic and cumin and drizzled with olive oil. A simple, warming winter soup.
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Marinated Grilled Chicken, Tender and Juicy, on the Grill or in the Oven
How to make tender, juicy marinated grilled chicken with a garlic, lemon, and spice marinade, cooked on the grill or in the oven.
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Moroccan Maakouda: Crispy Fried Potato Fritters
How to make Moroccan maakouda, fried potato fritters seasoned with coriander and garlic, crisp on the outside and soft on the inside.
