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Recipes

• Spice Market Beef and Lamb Cigars
  In Morocco, these pastries are called betzel and are made with a thin pastry called warka. Spring roll wrappers make an excellent substitute, and we s...
  
  
• Cooked Beet and Carrot Salads
  Moroccan salads are like Italian antipasti: assorted dishes of spiced or sweetened raw or cooked vegetables that stimulate the appetite and refresh th...
  
  
• Roasted Red Pepper Salad
  To maximize flavours, let this salad come to room temperature before serving.
  
  
• Chicken Tagine with Olives and Preserved Lemons
  Preserved Lemons give this dish its uni...
  
  
• Squash Couscous
  Couscous, the final course at a special meal, is served to satisfy guests so that no one leaves hungry. This steamed preparation takes a little longer...
  
  
• Harissa (Hot Sauce)
  This extremely hot condiment is served on the side with couscous so guests can add as much or as little as they like. To seed the chilies, cut off the...
  
  
• Honey-Drenched Phyllo Coil
  The combination of perfumed almond paste filling and honey-drenched phyllo makes this stunning coil one of the beauties of Moroccan pastries.
  
  
• Mint Tea
  Tea is often served before meals, and always after. Spearmint has the best flavour; other infusions, such as cinnamon, saffron and lemon verbena, are ...