7 Favorite Moroccan Dishes

7 Favorite Moroccan Dishes

Take a walk on the exotic side with these North African classics.

Turkey Kefta with Sweet Onion and Raisin Sauce

Photo: Jan Smith

Turkey Kefta with Sweet Onion and Raisin Sauce

Turkey Kefta with Sweet Onion and Raisin Sauce Recipe
Kefta is a meatball dish common throughout North Africa and the Middle East. This lightened version substitutes ground turkey for the traditional beef or lamb, and the meatballs are served atop onions simmered in chicken broth and the popular Moroccan spice ras el hanout.
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Harira
Randy Mayor; Jan Gautro

Harira

Harira Recipe
Harira is a soup native to Morocco and Algeria. It is traditionally served during Ramadan to break the day's fast, but it also sometimes eaten after celebrations or feasts. With lamb, chickpeas, and angel hair pasta, this harira is hearty enough to be a stand-alone meal, especially on cold winter nights.
Ras el Hanout
Photo: Randy Mayor; Styling: Jan Gautro

Ras el Hanout

Ras el Hanout Recipe
Ras el hanout means "head of the shop" in Arabic, referring to the best spice mixture that the shop has to offer. There is not set combination of spices, and some contain more than 50 individual flavors! This homemade Ras el Hanout blend incorporates many spices found in American pantries and adds Moroccan flair to a number of dishes.
Chicken Tagine with Pine-nut Couscous
Dan Goldberg

Chicken Tagine with Pine-nut Couscous

Chicken Tagine with Pine-nut Couscous Recipe
In Morocco, tagine refers to a slow-simmered, usually inexpensive cut of meat, such as lamb shoulder or neck. The meat is slow-cooked until it is literally falling off the bone, similar to an American pot roast. This tagine features chicken thighs, seasonings, and fruit simmered to perfection and poured over a bed of homemade pine-nut couscous.

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