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Interested in Moroccan fare? Give these recipes a try.
Lamb Tagine with Chickpeas and Apricots
Braising an inexpensive cut like lamb shoulder in the Moroccan way transforms the meat into a thick, aromatic stew of meltingly tender meat, chickpeas, and dried fruit. If you like, steam the couscous with a large pinch of saffron.
Harira
“This is the soup that Moroccans traditionally use to break the fast every night of Ramadan. Season with salt, pepper, mint leaves and cinnamon to taste.” — Usman
Serrouda – Chickpea Dip or Soup
Serrouda is a pureed Moroccan dip or soup made from hummus (chickpeas). Although I like serrouda prepared with olive oil and a garnish of butter, both can be omitted without too much compromise if you wish to make this a fat free dish. My Serrouda Recipe does follow tradition in calling for dried chickpeas, so plan ahead to allow for overnight or all day soaking. – Christine Benlafquih
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Moroccan Spiced Fish with Ginger Mash
Spice up white fish fillets with a flavoured butter and serve with fluffy sweet potato mash.
Prawn-stuffed Spicy Fish with Vermicelli
This fragrant stuffed fish with spicy, veggie noodles makes a beautiful, casual summer lunch. – Jamie Oliver
