It's important to build the flavors for this slow-cooked, Moroccan-inspired beef pot roast: we use a tomato braising liquid that's spiked with a lemony mint puree and ras-el-hanout, a Moroccan spice mixture. It's served with tart, dried cherry-specked Israeli couscous that's brightened with a touch of lemon zest and fresh parsley.
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Inspired by the deep, rich, and balanced flavors of Moroccan dishes, this delicious grilled rack of lamb is rubbed with a complex spice mixture that includes paprika, cumin, and cayenne pepper, then crusted in a bright and fresh pesto-like blend of fresh cilantro, parsley, olive oil, garlic, and lemon juice. They're flavors that can both stand up to and enhance the strong flavor of lamb.
Hearty and lively at once, harissa-flavored beef stew helps ease the transition from winter to spring.
These sweet coils are inspired by the traditional Moroccan pastry M'hanncha, or snake cake, in which phyllo pastry is stuffed with a spiced nut mixture. Here, almonds take center stage.
Seared lamb chops served over a quick stew of chickpeas and spinach, flavored with harissa and Moroccan spices. A one-skillet meal in just 20 minutes.
Turmeric and some other spices used in this recipe are notably Moroccan, and, while in Morocco it's typical to serve the couscous alongside the stew or sauce, I chose to stir it all together to keep in line with this quick and easy dinners column—and it turned out great. The couscous had a chance to absorb the extra sauce and flavor.
[Photographs: J. Kenji Lopez-Alt] Note: Harissa is a Tunisian spice pasted made from piri-piri peppers. It can be found in cans or bottles in most major supermarkets or specialty grocers. About the author: J. Kenji Lopez-Alt is the Chief Creative...
Tender lamb meatballs are stewed with shallots, cilantro, mint, carrots, golden raisins, and ras-el-hanout, full of spicy, hot, smoky, sweet Moroccan flavor. Comforting, but unfamiliar and delicious.
This simple salad has a surprisingly complex range of sweet, salty, and spicy flavors.
According to Troth Wells's The World of Street Food, harira is Morocco's national soup. The dish usually consists of either chickpeas or lentils, along with tomatoes, saffron, and other spices. Of course, as is the case with most national dishes, there are hundreds of variations, including some that contain meat, fresh dates, and nuts.
This simple but special rare seared tuna is coated in ras-el-hanout and marinates for hours so the spices can really penetrate the outer flesh of the fish. Then it gets a quick sear, is sliced up and served with spicy harissa instead of wasabi, and lemon wedges instead of soy sauce. It's like my French Moroccan interpretation of tuna tataki.
Ras el hanout is a Moroccan spice blend that varies widely between the business, and families who produce it. This version contains many of the traditional ingredients, and one or two on the non-traditional. Ras el hanout is perfect with grilled lamb, but would also be delicious in a tajine or braise.
When taking the stew out of the oven, you'll find that the apricots and onion have melted away almost entirely, leaving the sauce with a slightly sweet, warm richness. The briny olives, carrots, and celery, along with the chunky chicken thighs are just waiting to be scooped over an orange juice steamed couscous flecked with scallions, mint, and cilantro.
When the world outside my apartment screams stew but my body says salad, I'm torn. For these cold winter days, the answer is soup. This Moroccan lentil soup is both healthy and warm, light yet satisfying, jam packed with hearty ingredients and easy on the budget.
I had assumed that the mixture of spinach and chickpeas was solely an Indian combination. The creaminess of the spinach is a perfect match for the hearty chickpeas, and with the addition of a few spices, it could turn into a satisfying full meal. Well, it turns that if you change some of those spices and add an interesting new thickener, you can end up in Morocco with a completely new dish. It's kind of astonishing.
A few weeks ago, I posted a recipe for homemade Sriracha. Well, for all those commenters who complained that Sriracha had become too mainstream, I have another homemade spicy condiment option: harissa. It was during a trip to Morocco last year where I was first exposed to harissa, a thick, hot paste of red chiles that's a staple in neighboring Algeria and Tunisia, and just recently making inroads in Morocco. Moroccans stir harissa into a broth to drizzle over couscous or dollop it into soups and stews.
Those who are down with tomatoes and eggs might love this Moroccan-inspired twist on the classic Eggs in Purgatory. Not happy with a boring tomato sauce, the recipe amps up the flavor with merguez sausage, fire-roasted tomatoes, and a hit of complex spices.
[Photograph: Nick Kindelsperger] Before last night, I don't think I'd ever consciously eaten a raw kumquat. And now I know why. The tiny fruit is aggressively sour, like a lemon, with a slightly bitter aftertaste from the rind. Much like...
"Ranging from paste in-a-tube to sauce in-a-jar, from fiesty to fiery, harissa varies by origin and destination." [Photographs: Kerry Saretsky] Previously Harissa-Honey Glazed Roasted Salmon » All Secret Ingredient coverage » North African food is known for its fragrant floral...