Moroccan Lamb, Dates & Honey Tagine by John Spottiswood

This dish has a luscious mix of honey, cinnamon, lamb, dates and almonds. It is rich without being too heavy. It tastes fantastic with red wine. Old world food that will make you feel like a wealthy Sultan!

Moroccan Fish Stew Recipe by John Spottiswood

We often serve a hearty fish soup or stew on Christmas Eve, prior to our traditional roast for Christmas Dinner. Normally, it's Cioppino or Clam Chowder, but this year I decided to try something different. This stew had big time flavor, and was roundly regarded as being as good as or better than our Cioppino. If you've never had a…

basbousa by nani ahmad

delicious egyptian dessert

Moroccan braised beef by Easy Cook - Laka kuharica

Braised tender beef intensely flavored with Moroccan spices, delivers the warm, sweet-savory flavors of Morocco.

Mangoob or Mangoub (Moroccan Fava Bean Salad) by mamatkamal

This is one of the most popular Moroccan salad called Mangoob, and it is mostly served as a side dish, and usually accompanies fish tagines, or fried fish, along with some nice home-made bread. It's a combination of fava beans, garlic, parsley/coriander, and cumin in a rich fresh tomato sauce with a touch of lemon. Absolutely…

Capt Pete~s Lemon Curd by Peter Brown

There are so many Lemons around on the trees where we live,we decided to use them and make all sorts of goodies .One that turned out well was Lemon Curd.We use it on Bread, toast, cke and cookie fillers etc.

Koeksisters by Grant Loney

Koeksisters are basically a South African syrup-coated twisted doughnut (sounds good already!) They originally come from the Cape Malay people in South Africa where their koeksister recipe has a texture a little like cake, is spicy and is often coated in dried coconut. The Afrikaners have a slightly different koeksuster recipe that is…

Dhania Chicken (coriander/cilantro chicken) by Padma Priya Manikam

This is a really subtle chicken dish that is full of coriander flavour that I found posted in seriouseats.com It states as a Kenyan dish adapted from Madhur Jaffrey's "Curries to Kebabs".

Akoho sy Voanio (chicken in coconut milk) by Beanz

I found this recipe online and it's a little time consuming but totally worth it. If you like coconut milk, this is for you. You can make it as spicy or as mild as you like.

It is “Dip Time” of Year! by Catherine Pappas

These dips are so simple to make and so good to eat! Enjoy with Lots of Love, Catherine

Ham and Asparagus Spaghetti by Peter Brown

use a combination of fresh asparagus, well-cured deli ham and lots of fresh herbs such as dill, chives and basil to give this pasta dish a tasty array of flavours. It also makes a very pretty, colourful arrangement on the plate. It’s important to source good quality, freshly made pasta and if you can make your own pasta, even better.

German Challah by Doris Samson

This challah differs from usual one as it is not sweet and does not have egg in the dough.

Dovi (Peanut Butter Stew) by Grant Loney

Easy Lamb Stew by Shauna Duncan

Super easy and amazing lamb stew--I would double the meat next time but nobody complained. :-) This would also work with any other meat on hand.

Moroccan Carrot Soup with Lentils by Hungry In The Rockies

OK, before you say it, I know that we are supposed to be a focused on flavors of the Rocky Mountains, so how does Morocco fit in? Well even in Vail, Colorado we crave the delights of exotic cuisines from around the world. In addition, I discovered my new favorite shop in Denver, Savory Spice Shop on Platte. It had wonderful spices…