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African Chopped Salad with Yogurt and Brown Butter
A Moroccan salad of yogurt, tomatoes and cucumber, seasoned with clove and cooked in a pan.
Imperial and coastal North African cuisine famous for conical clay pot stews, flaky sweet and savory pies, and mint tea hospitality.
Moroccan gastronomy flourished across imperial capitals including Fes, Marrakech, and Meknes, blending Berber earth oven baking, Arab spice mastery, and Andalusian fruit and nut pairings.
Crisp golden parcels of paper-thin pastry stuffed with seasoned minced meat or spiced chicken, fried and served hot.
Intricate flower-shaped sesame cookies fried until crisp, soaked in warm honey syrup, and sprinkled with toasted sesame seeds.
Authentic dishes and home cooking from Moroccan Imperial & Coastal.
A Moroccan salad of yogurt, tomatoes and cucumber, seasoned with clove and cooked in a pan.
Lamb, potato and carrot simmered on the stove and spiced with paprika and garam masala for a Moroccan pilaf.
A Moroccan side dish of red beans, wheat couscous and tomatoes, seasoned with cayenne and slow-cooked.
Lamb, yogurt and cherry tomatoes come together in these Moroccan kebabs, fragrant with cayenne and grilled.
Succulent chicken braised in a conical clay vessel with ginger, saffron, cured purple olives, and tangy preserved lemon peels.
Silky velvet soup simmered with tender lamb, chickpeas, brown lentils, tomatoes, fresh celery, and fragrant warm ginger.
Tender braised lamb cooked with sweet caramelized prunes, toasted almonds, sesame seeds, and fragrant cinnamon bark.
Gunpowder green tea brewed with generous bunches of fresh spearmint and sugar, poured gracefully from high above the glass.
Delicate layered pie filled with spiced shredded poultry and almonds, dusted with powdered sugar and ground cinnamon.
Steamed semolina mounded high with tender meat, sweet pumpkin, zucchini, carrots, turnips, and cabbage in a saffron broth.
Cooked eggplant and tomato salad seasoned with fresh garlic, cumin, sweet paprika, and generous virgin olive oil.