Recipe Courtesy of Neda Varbanova“During a recent trip to Morocco I got to taste some of the most incredible dishes. The chef’s used a lot of spices… Cumin and harissa were big staples in the Moroccan cuisine and I decided to create this recipe so I can bring a taste of Morocco back with me to the States.”Neda Varbanova is a certified health coach and recipe creator who believes that healthy eating, fitness and a positive outlook are the key to realizing true health.
This is a really simple recipe that requires minimal effort with maximum taste! It's not often I rave about a product but I am a huge fan of the Mina products and would recommend them to cooks of all levels.
Moroccan cuisine is known for including spices such as cinnamon and cumin and lots of dried fruits. This was my first foray into Moroccan cuisine and I instantly fell in love. Such different combinations than I usually cook with and it was truly delicious.
Recipe from the book Girl Hunter by Georgia Pellegrini. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright 2011.
Want a Moroccan twist on the classic mint julep? Morgan Schick of Jupiter Olympus in San Francisco created this minty-fresh julep using Anchor Distilling's Hirsch Small Batch Reserve, and a moroccan tea ice cube.
If you’re looking for a way to eat more healthfully, this savory soup from Au Bon Pain is your new go-to recipe. Loaded with fresh vegetables (like carrots, cabbage, and tomatoes), high-fiber legumes (like lentils and kidney beans), and aromatic Moroccan spices, this soup is as good for you as it is delicious.Click here for more of our best soup recipes.
This vegetarian recipe is full of flavor and can even be made vegan by using agave nectar instead of honey. The best part of the stew is the chickpeas, which are packed with healthy protein, fiber, vitamins, and minerals.
Moroccan food intrigues me with its exotic spices and happy melding of sweet and savory in unexpected places. My favorite dish in Morocco is the pastilla — a crunchy packet of long-simmered spiced poultry (often pigeon) and onions, eggs, and crunchy, sugared almonds.
I was fortunate to have chef Hicham Hassan of the Sofitel Fès Palais Jamaï show me how to make pigeon pastilla during my stay in Fes. Though he was classically trained in French cuisine, chef Hassan tells me he learned to make the best Moroccan food from the ladies in his kitchen, who were kind enough to give me hands-on instruction in this specialty.
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