Moroccan Food is built on slow-cooked tagines, warm spice blends like ras el hanout, and a tradition of cooking by feel rather than precise measurements. This collection brings together the recipes I grew up with — from everyday staples like khubz and harira to celebration dishes like pastilla and lamb tagine with prunes and apricots.
Whether you’re new to Moroccan cooking or looking to fill out your own repertoire, everything here is tested in my own kitchen first.
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