Cucumber & Tomato Condiment by Amos Miller

This is a very finely-minced salad-condiment commonly found in the northern mountains of Morocco. It is eaten with roast meats and substantial meat dishes. Most Moroccan salads benefit from a bit of quiet time so the flavors can integrate and the aromas build. This is very tasty as a topping for hamburgers, and can even be a dip,…

Lentils & Vegetables ~ Moroccan Style by Amos Miller

I began making this dish in the 1970s and it has evolved since then into a great Winter favorite. This will surprise you with both it's sweet, true vegetable flavors and just the right amount of seasoning. Served with a good bread, this will satisfy and nourish all the athletes and couch potatoes who look to you for a delicious…

Pumpkin Fritters with Orange Creme Anglaise by Nina Timm

A giant leap from your ordinary pumpkin Fritters. Works well as dessert, after school snack or side dish without the Crem Anglaise.

Moroccan Split Pea Soup by John Spottiswood

This is a delicious and beautiful recipe I adapted from one in Paula Wolfert's beautiful book "the food of morocco". The split pea soup has wonderful Moroccan flavors, and it gets a beautiful touch when you drizzle homemade pepper oil on top. This is a super easy trick which adds a nice kick to the already flavorful soup. It's…

Moroccan Tomato & Green Pepper Salad by Amos Miller

Time to put those Preserved Lemons to work in the kitchen - they've been developing their totally unique and exciting flavor profile for at least a month now. This is one of my absolute favorite salads, and never fails to amaze and delight, whether I serve it as part of a Moroccan dinner, take it to a summer picnic, or spoon it over…

Moroccan Bread by Amos Miller

It is interesting to me that one of my grandfathers, a West Virginian who lived at the end of Horsemill Hollow, always referred to bread as 'the staff of life'. As anyone who has traveled to North Africa knows, bread is a special food, treated with the utmost respect and central to every meal. My Mountaineer gramps would have much…

Moroccan Hareera (Harira) by Amos Miller

I have read and respect the many recipes for this famous soup that have been posted on CookEatShare. However, I have not found a true recipe, as I experienced the dish, so I thought I should add the one I enjoyed several times a week, year 'round for nearly a decade. Commonly, and mistakenly, thought of as only a soup consumed to…

Orange & Black Olive Salad by Amos Miller

A Moroccan favorite, as made by my friend, Chef Paula Wolfert, as found in one of my very favorite books 'Couscous and Other Good Food from Morocco'.

Jamaican "Beef" Patties by Kiki Thompson

Coming from a Jamaican background, many times my palate craves the blended flavors of curry. So I veganized one of my favorite treats, Jamaican Beef Patties. These are kind of similar to Mexican empinadas, but spicy I was kind of skeptical at first, but you can not tell the difference…it’s all about the seasoning when it comes down…

Cinnamon-Spiced Moroccan Chicken by Chef Smith

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…

Fruity Breakfast Buns by Nina Timm

Waking up to these delicious Fruity Breakfast Buns is as close to heaven as you will get. They are dead-easy to prepare and you can add your own personal flavors and textures to make it even better!

A Berber Breakfast by Amos Miller

There are several very unique groups of indigenous peoples throughout Morocco, each with a distinct language and customs. They are the Berber and dwell primarily in and along the Atlas mountains that run from the Mediterranean to the edge of the Sahara. They have been in Morocco since 'time out of mind'. While the following…

Moroccan Tagine of Mutton with Green Beans and Olives by mamatkamal

Mutton meat is largely used in Moroccan Tagines, known as "Mouton" and it is a rich and flavoured meat. You could make the same tagine with chicken but you have probably knock a few minutes off the cooking time. This is one of my mother's recipe in which all the ingredients used make a delectable combo. Great combination! If you…

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…