By anna.berrill@redonline.co.uk (Anna Berrill) | Red Online
Click here for Moroccan mint tea recipe
Mint tea is Morocco’s staple drink, found on every street corner and café being poured out of a silver jug into tea glasses. To give it that authentic citrus flavour, the secret ingredient is dried verbena leaves.
Click here for lentils with Swiss chard, butternut squash and duck confit recipe
This juicy, earthy casserole of lentils and greens topped with cubed pumpkin and studded with shred of meat confit is delicious. Duck confit is readily available in most supermarkets.
Click here for lamb tagine with medjoul dates recipe
This recipe comes from the Souss, where argan oil is produced and is often used to flavour all sorts of dishes, including this tagine. You don’t need to use it, but if you’ve been to that part of Morocco and have eaten this tagine there, you’ll miss it if you don’t. Use Medjoul dates, pitted or unpitted as you wish, for this unusual tagine.
Click here for chicken with fennel, preserved lemon and olives recipe
This beautifully bright Moroccan dish is the perfect comfort food.
Click here for marinated chermoula chicken skewers recipe
Chermoula is a delicious, citrusy marinade that also works well with salmon or vegetables. If you can’t find preserved lemons, add a tablespoon of white wine vinegar instead.
Click here for M’hancha recipe
This sweet pastry filled with dried apricots and dusted with cinnamon is deliciously aromatic and moreish.
Click here for Moroccan lamb meatball kebabs recipe
These tasty meatballs are also great in a rich tomato sauce. Add cumin to the sauce for an authentic Moroccan taste.
Click here for harira recipe
A spicy bowl of harira, a handful of dates and a sweet pastry is the traditional Moroccan way to break the fast at dusk during Ramadan. Or enjoy as a main meal with bread and salad.
Click here for poached pears with prunes recipe
Sweet, succulent and delicious served with almond biscuits, for the perfect Moroccan dessert.
Click here for taboulleh salad recipe
This bulgur wheat salad is a riot of fresh, zingy flavours. A classic Middle Eastern dish, it’s perfect served with crisp lettuce leaves. It also works well with quinoa.
Click here for beetroot, yoghurt and mint dip recipe
This colourful dip is perfect served with crudites. It is also delicious spread inside pitta bread and filled with barbecued meatballs.
Click here for chicken and artichoke tagine recipe
This succulent and zesty dish is a Moroccan staple and is delicious served with couscous.
Click here for pumpkin harissa dip recipe
This addictive and vibrant dip is delicious spread on bread. If you want more of a kick, add more harissa (a hot chilli sauce, from supermarkets).
Click here for meatball tagine recipe
This spicy tagine of lamb meatballs, sweet paprika and eggs served in a tomato sauce is beautifully spiced and delicious served with couscous.
Click here for couscous with roasted vegetables and fresh mint recipe
Couscous is the national dish of Morocco. The grain is steamed and served with a stew or broth or with a garnish. A quick but delicious way to eat couscous is to combine the cooked grain with a mixture of roast and raw vegetables and herbs. This is a sublime salad to eat with meat or fish, or on its own.Whip up some culinary delights with ourBest French Recipes and Best American Recipes.
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