Morocco

Tajine tfaiya – tagine with almonds and eggs

Tajine tfaiya – tagine with almonds and eggs

There’s something satisfying about chucking a few ingredients into a big pan, heating it all up slowly for a few hours, and emerging with a sublime casserole or stew with the absolute minimum of effort, and this particular tagine is a fine example of that form of (dare I say) lazy, one-pot, slow-cooking. The key [...]

Food & drink

Moroccan-style sardines

Battered sardines

The only way I’ve ever cooked sardines is by grilling them, throwing salt at them and then squeezing liberal amounts of lemon juice over the charred skins. It’s a classic meal that calls for fingers and creates mess. This is a slight alternative, with a Moroccan tinge, but there’ll still be a mess, because the [...]

Food & drink

Tajine djaj bil assel, or chicken, prune and honey tajine

Chicken, prune and honey tagine

Our go-to recipe for chicken stew type meals is normally a curry of some description, something from the sub-continent, or maybe South-East Asia, packed with garlic, ginger and spices. I normally get quite fired up by the idea of making these types of  dish, then realise that the list of ingredients is a foot long and [...]

Food & drink

Moroccan beef tagine

A traditional Moroccan taine of beef, with prunes and squash

Moroccan cuisine is rich with influences that betray the country’s history as a strategically important place, with distinct Arabic influences laid over more obvious North African traits.  There’s also Moorish and European influence in there, too, pointing to Morocco’s closeness to Spain, and its position as a gateway to southern Europe. The tagine is emblematic [...]

Food & drink