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. More

This simple salad has a surprisingly complex range of sweet, salty, and spicy flavors. More

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. More

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. More

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. More

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. More

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. More

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. More

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. More

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. More