9 recipes
Moroccan Daily & Festive Loaves
The oven breads of the communal ferran: round khobz split at every meal, the Rif's wood-fired mafuna, Fès krachel, and the Amazigh tafarnout. The bread that is the table's utensil.
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6 recipes
Moroccan Griddle Breads
The fast hot-plate breads of breakfast and tea time, cooked on a skillet or saj instead of the oven: the laminated msemen and meloui pulled apart in oiled layers, the crumbly Middle Atlas harcha, the lacy thousand-hole baghrir that drinks honey, the puffed Amazigh batbout, and the soft Chaouia bouchiar. Everything turns on how you rub the semolina and read the plate by hand.
9 recipes
Moroccan Mezze & Savory Pastries
The finger food of the open table: warqa briouates and cigares fried crisp, golden maakouda, and charcoal brochettes. The small dishes you set down while the tagine finishes.
18 recipes
Moroccan Mint Tea & the Hospitality Table
The welcome made liquid: atay poured long and high and three times over, the herbal teas a home brews when mint goes scarce, the cold juice-cart refreshers, the thick blended smoothies of every juice bar, and the café-terrace coffees. Where la cuisine du lien begins. There is not one Moroccan cuisine but many.
16 recipes
Moroccan Salads (Salades Cuites & Crues)
The salataat spread that opens the Moroccan table: cooked salades cuites slumped down dark in olive oil, and bright raw salades crues chopped fine. Scooped with bread, never with a fork.
10 recipes
Moroccan Sandwiches & Street Wraps
The living Moroccan street sandwich: the bocadillo on a Protectorate baguette, the Fez kefta roll, chermoula-married sardines, the stuffed batbout and msemen, and the Tafilalet madfouna. Moroccan bread turned into a handheld meal at the medina stall, where the door stays open to whoever is hungry.
4 recipes
Moroccan Sandwiches & Street Wraps
The living Moroccan street sandwich: the bocadillo on a Protectorate baguette, the Fez kefta roll, chermoula-married sardines, the stuffed batbout and msemen, and the Tafilalet madfouna. Moroccan bread turned into a handheld meal at the medina stall, where the door stays open to whoever is hungry.
11 recipes
Moroccan Soups & Bean Stews
Harira, the Ramadan soup of chickpeas, lentils, and tomato taken with a date; bissara, the north's fava puree under olive oil; ghoulal, the Marrakech snail soup; berkoukes, the Oujda eastern Mawlid soup; and the bread-sopping bean stews loubia, adss, foul, and homs. The braise of the tagine is a centerpiece main and lives there, not here.
6 recipes
Moroccan Soups & Bean Stews
Harira, the Ramadan soup of chickpeas, lentils, and tomato taken with a date; bissara, the north's fava puree under olive oil; ghoulal, the Marrakech snail soup; berkoukes, the Oujda eastern Mawlid soup; and the bread-sopping bean stews loubia, adss, foul, and homs. The braise of the tagine is a centerpiece main and lives there, not here.
10 recipes
Moroccan Sweet Interludes & Puddings
The spoon-and-bowl sweets of des cuisines marocaines, not the pastry tray: the milk puddings scented with orange-blossom (roz bil hlib, muhalabia, the sweet milk pastilla), the plain sweet seffa eaten between courses, the everyday home cakes a mother bakes for tea (meskouta, kikat el smida), and the toasted-grain pastes pressed into a bowl for Ramadan and new mothers, Amazigh sellou and zmita, the Souss amlou. The sweets you keep a spoon in.
12 recipes
Moroccan Tea-Table Cookies
The celebration tray set down with the mint tea: kaab el ghazal, the ghriba family, anise fekkas, Andalusi montecaos, and the regional ring biscuits of Tétouan, Oujda, and the Jewish-Moroccan table. The dry sweets of dwaz atay.
8 recipes
Ramadan Honey Sweets & Fried Pastries
The honey-dipped and fried sweets of the Ramadan and festive table: chebakia eaten with harira at iftar, the medina sfenj fried at dawn, warqa-wrapped briouat and cigares around almond paste, the coiled m'hanncha, and the lacy zlabia. The dishes that mark the year in sugar.
17 recipes
Tagines of Poultry, Lamb & Vegetables
The clay braise that glazes itself under its conical lid: chicken with preserved lemon and olives, lamb with prunes and almonds (the Andalusi sweet-savory grammar), the seasonal sweet-savory tagines of Fez, and the meatless tagine of the seven vegetables. A tagine isn't a journey, it's a Tuesday. Aromatics low, meat centered, vegetables arranged, the lid unlifted.
4 recipes
The Moroccan Breakfast Table
The savory Moroccan morning, eaten straight from the pan with torn bread: eggs in the spiced fat of khlii, the Fez kefta-and-egg tagine, the meatless Amazigh tomato-pepper-cumin tagine, and merguez with eggs. The griddle breads and mint tea that finish the table live in their own collections.
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