When most people think of Morocco they think tagine, I did not want to disappoint my guests by not serving one. Generally, tagines are filled with meats and fruits and vegetables. The juncture of savory meats, spices, and sweet fruit are a constant in Moroccan cuisine. I love cooking lamb tagines (like my Lamb Tagine…
Category: Main Course
Almond Stuffed Snapper or Bass
Every dinner must have a fish or vegetarian option, especially since we keep growing in number. Morocco is surrounded by two huge bodies of water, so there are actually quite a few fish recipes out there, despite the fact that Morocco is known for meats and couscous. But which dish to choose? I became a…
Bastilla of Fez with Chicken
There is some strange thrill that goes along with creating complex recipes, I tend to include at least one for every country I explore. The Bastilla is an intricate savory (and yet still sweet) pastry that is generally served during wedding feasts in Fez. The dish is served between the Moroccan Salad Course and the…
Seared Duck Breast with Peach Confiture and Arugula Salad with Asparagus
I had a whole duck in my freezer for the past few months. I used most of that duck for my Lamb and Duck Couscous earlier this week, but I decided to keep the breasts for something special later in the week! I still had a bit of Peach Confiture left from our cookout, and…
Lamb and Duck Couscous with Apricots
I have been planning my big Moroccan dinner for months, and talking about hosting it for almost a year now! I bought a hand built tagine (stay tuned for tagine recipes and guides!) and a beautiful Moroccan copper Couscousier. Everyone that knows me knows how much I love to cook on traditional copper and tin…
Fresh Pea Soup
Spring time brings a plethora of lovely vegetables! Asparagus has been rolling in at the farmers market over the past month, and so have the glorious morels that we made into a Soufflé last week, and finally, the farmer with a cooler full of fresh peas arrived last weekend! I couldn’t help buying a pound…
Dal Makhani
Lentils and beans end up on my menus a lot. Such an inexpensive ingredient but creates a rich and powerful flavor. In the winters, I put them in stews, and in the summers they make wonderful salads. Dal seems to be a name that refers to a wide range of lentils, beans, and peas and…
Goat or Lamb Biryani
This dish is always a crowd pleaser in the best Indian joints I frequent. Only once did I see it presented traditionally with the chapati crust. Reading many recipes, I decided this was an amazing challenge to make authentically with the crust and the goat meat that it would traditionally be served with. I have…
Chez Nous 