This lamb kofta recipe from Alami Rahim is quick and easy, but most of all, delicious. Mouth watering yet?
Moroccan food is well known as being beautifully rich in taste as well as in culture; being a result of Arabic, Berber, and Mediterranean inspiration, Moroccan food has much to offer and in this guide we look at 4 meals that demonstrate the best of this wonderful country’s food.
Tagine has to be one the most well-known and well-loved of all Moroccan dishes, with many westerners owning their very own tagine cooking pot, this dish should be accessible to all for recreating in their own home.
Tagines vary from region to region in Morocco, so it is an extremely varied dish; in some regions they are very strongly spiced, whereas in others the taste is richer and less on the spicy side. Generally however it is cooked over coals in its home country, so you may have to compromise on that point and revert to the traditional oven.
There’s a huge variety when it comes to tagine recipes, although they usually consist of tenderised vegetables and meat that are slow cooked to create somewhat of a casserole; tagines usually include olives, dried fruits and preserved lemon to give it that traditional taste, and can be easier created in a matter of 30 minutes, with a couple of hours cooking time.
Koftas are very similar to kebabs, however they have a richer taste that is thankfully more focussed on deliciously spiced meatballs that are formed around a skewer. Kofta represents a frequently used meal for dinner time in Morocco, and is eaten with traditional homemade bread.
For Westerners, Kofta kebabs are perfect for those summer barbeques that are slightly different, and make a great team with sour cream and chive dips and strips of fresh lettuce. They’re also very easy and quick to make, and can be put together in less than 20 minutes.
Harira is a traditional Berber soup that is commonly eaten as a starter in Morocco; Harira is sometimes regarded as a rather simple dish to make, yet as anyone will tell you (Moroccans included) this dish is one to be mastered by the perfection of the spices and herbs used.
The main ingredients in this wonderfully fragrant dish are lentils, onion, Moroccan spices, and chickpeas, which all make this dish as delicious as it is cheap to make. You can also change the spice content to suit taste as well as the time of year. For summer, why not freshen the soup up with a splash of lemon? And for winter, why not make it the perfect warmer by adding a little more spice?
Cous Cous is a very much misunderstood food in Western worlds; given that many have had a least one experience of cous cous, it remains relatively unpopular to Western tastes. However, a taste of traditionally prepared cous cous and one can appreciate just how tasty this Moroccan dish can be. Try adding stewed vegetables, tenderised meats, and rehydrated raisins with spices to transform this otherwise characterless food.
The meals in this guide show just how easy it can be to recreate the wonderful tastes of Morocco in your own home; in particular, they can be adapted with a fusion of Western cooking to create meals that are as tasty as they are unique. If these meals have whet your appetite, visit Something New for Dinner for lots more amazing recipes and meal ideas.
We’ve already included a tagine recipe in the last post. In this video, you’re going to learn how to make Moroccan Seafood Tagine as taught by Thalia.