Recipe Category: Moroccan

The potato, artichoke, and parsley tagine is a classic Moroccan dish that has been enjoyed for centuries.
This flavorful and hearty dish is a staple in many Moroccan households, especially during the colder months.
Tagine is a type of dish that is cooked in a special earthenware pot with a conical lid, but this recipe can be made in a large skillet or pot.
The combination of mashed potatoes, artichoke hearts, parsley, and eggs creates a unique taste and texture that is sure to please your taste buds.

Meatball-Tomato-And-Egg Tagine, also known as Kefta Mkaouara, is a traditional Moroccan dish that is popular throughout North Africa and the Middle East. Made with ground meat, tomatoes, and a variety of fragrant spices, this dish is hearty and filling, and full of bold, rich flavors. It's often served as a main dish, but can also be served as part of a larger spread. The combination of tomatoes, onions, garlic, and spices gives this dish a distinct, warm flavor that is perfect for cold nights or rainy days. The dish is commonly served with bread or rice on the side, and is often garnished with fresh herbs like parsley or cilantro.

Tagine is a traditional Moroccan dish that is named after the earthenware pot it is cooked in. It is a slow-cooked stew that is known for its rich, aromatic flavors. This spiced lamb tagine with preserved lemon and green olives is a classic version of the dish.
The combination of spices, herbs, and vegetables used in this dish creates a complex flavor profile that is sure to impress. The lamb is cooked until it is tender and falls apart, and the olives and preserved lemon add a nice tangy flavor to the dish. It is often served with couscous, which is a great vehicle for soaking up the flavorful broth.

B'stilla is a traditional Moroccan pastry that is made with a combination of sweet and savory ingredients. It is a multi-layered pie that is often served as a main course or appetizer during special occasions, such as weddings or religious holidays.
The dish is traditionally made with pigeon meat, but chicken or beef can be used as well. The chicken is typically poached and then combined with eggs and spices, such as cinnamon.
The dish is then baked with layers of thin phyllo pastry, until it is golden and crispy.
Once out of the oven, it is dusted with powdered sugar and cinnamon.
The result is a delicacy that is flavorful and aromatic, with a unique combination of textures and flavors.