But Moroccan food, for me ... It's an urn-like clay pot that was originally used to preserve butter and olive oil. Originating from Marrakech, tangia was nicknamed the "bachelor's stew" because ...

Moroccan cuisine is a treasure trove of bold flavors, aromatic spices, and comforting dishes that transport you straig ...

It’s a one-pot wonder that’s both impressive and surprisingly ... Serve over a bed of fluffy couscous or with warm flatbread. This Moroccan Lamb Tagine with Apricots and Plums is a sensory ...

In a large bowl, mix the lamb with the red onion, garlic, egg, ras el hanout, breadcrumbs and parsley. Season well and with wet hands, shape into 20 walnut-sized balls. Heat the two tablespoons of ...

Amira Arasteh dives into the magic of tagine. In Casablanca, this culinary staple is reimagined with a cosmopolitan edge – ...