Tagine is made from spiced vegetables cooked with light broth, accompanied by meat, chicken, or fish. All ingredients are placed inside heavy pottery vessels called “tagine.” Ta… See more

Couscous is a popular traditional Moroccan staple, which is almost always served on Fridays as most Moroccan households prepare on this ‘sacred’ day to enjoy after prayers. Yo… See more

A Tanjia (also spelt tangia) is a dish of lamb or beef, with which the spices are mixed and cooked in the same clay pot and buried under hot ash to cook slowly. Tangia is always ass… See more

Fried chicken is one of those basic dishes that Moroccans have relied on since ancient times. It can be the principle dish that is served on special occasions, such as wedding… See more