Posts Tagged ‘Moroccan cuisine’

Moroccan Cuisine

Monday, October 3rd, 2011

One of the most sensual in the world, Moroccan food attracts our senses of smell, sight and taste in a way that few other cuisines can better, due largely to the use of characteristic Moroccan spices.

But while spices characterise the essence of Moroccan cuisine its diversity is explained largely by the disparate nature of Berber, Arab, Mediterranean and Moorish influences.

Spices are used extensively in Moroccan food. Although spices have been imported to Morocco for thousands of years, many ingredients, like saffron from Tiliouine, mint and olives from Meknes and oranges and lemons from Fez, are home-grown.

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Easy and Authentic Recipe for Moroccan Lamb Tagine

Monday, August 22nd, 2011

This simple tagine recipe for the classic Moroccan lamb dish is so straightforward that one is virtually guaranteed a perfect result every time. Indeed, the hardest part of this whole recipe is probably getting all the ingredients together!


There are just six simple steps to tagine heaven!

Ingredients

1 tsp cayenne pepper, 2 tsp ground black pepper, 1½ tbsp paprika, 1½ tbsp. ground ginger, 1 tbsp turmeric, 2 tsp ground cinnamon, 1 x shoulder of lamb, trimmed and cut into 5cm/2in chunks (about 1.1kg/2½lb meat in total), 2 large grated onions, 2 tbsp olive oil, 2 tbsp argan oil, 3 crushed garlic cloves, 570ml/1 pint tomato juice, 2 400g tinned chopped tomatoes, 115g/4oz dried apricots cut in half, 55g/2oz dates cut in half, 55g/2oz sultanas or raisins, 85g/3oz flaked almonds, 1 tsp saffron stamens soaked in cold water, 600ml/1 pint stock (preferably lamb), 1 tbsp clear honey, 2 tbsp coriander (roughly chopped), 2 tbsp flat leaf parsley (roughly chopped).

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3 Top Tagine’s – The best of Marrakech cuisine

Friday, February 4th, 2011

Les Borjs de la Kasbah, one of the best character hotels in Marrakech, has compiled the best recipes for Tagine, the quintessentially Moroccan dish.

Bursting with aromatic spices and flavour, a meat tagine is an exotically spiced, slow cooked casserole, as tender as you can get, its simplicity producing perfect results every time. BK’s popular courses in Moroccan cuisine can help you to become a Marrakech masterchef!

tagine-marrakech-5star-hotel

Jamie Oliver’s beef tagine

We don’t know how much experience of Marrakech Essex boy Jamie Oliver has, but he can rustle up a mean beef Tagine. He describes a Tagine as a “stew with attitude”, this one certainly is. Jamie’s easy steps will ensure you can produce something really special too.

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