The spicy aromas of this North African cuisine waft enticingly through our kitchen this week.
Morocco is famous for its stews named after the tagines (pots with conical lids) in which they’re cooked. We made ours in a lidded casserole but use a tagine if you have one.
TIP Morocco is famous for its stews named after the
tagines (pots with conical lids) in which they’re cooked. We made ours in a
lidded casserole but use a tagine if you have one.
This salad is fresh, spicy and deliciously crisp. Make a large bowl and keep it in the fridge for a quick summer meal or a side dish for a braai.
TIP Mix through and serve or keep in the fridge for
up to 3 days.
Spicy harissa paste is widely used in Morocco. We use it to add a kick to these zesty kebabs – which can be fried on the stovetop or braaied for a deliciously smoky flavour.
TIP Serve with lemon wedges
A perfect summer version of a satisfying chicken pie. The filling is deliciously light and the pie is topped with a sprinkling of sesame seeds for extra crunch. You can even use leftover braaied or roast chicken in the recipe.
TIP Slice the pie and serve with the salad.
Couscous and chickpeas are Moroccan staples. Our salad is speckled with dried apricots and fresh herbs.
TIP Sprinkle the almonds and parsley on top just
Simple but delicious! These doughnuts aren’t overly sweet – an ideal treat for the whole family.
TIP Serve warm or at room temperature.