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"I was taught how to make this recipe during a vacation in Morocco, where I was lucky enough to spend some time with the chef of a restaurant, Naima. In Morocco, people eat it straight out of the tagine with lots of bread to soak up the sauce but it also makes the best spaghetti and meatballs I've ever tasted! The key is to use the freshest, juciest..."

Ingredients: cumin, salt & freshly ground black pepper...

"This is an adaptation of Paula Wolfert's quick method, made even faster by blanching the lemons first. We love it in all kinds of salads and as a low-fat alternative to olives."

Ingredients: coarse salt, lemons, olive oil...

"This is a flat bread that we use for meals, sandwiches and breakfast. It is our daily bread here in Morocco and is rarely made at home unless rurally as it is so inexpensive and available on every street corner; small or large. This bread is good for soaking up the sauces,broths and for pushing the food onto and sort of dragging from the communal platter..."

Ingredients: cornmeal, dry active yeast...

"This rich chicken dish has vibrant North African flavours and goes fantastically with rice or couscous. Can be frozen for up to one month."

Ingredients: cinnamon sticks, ground cumin...

"This dish is traditionally cooked in Algeria for eating during Ramadan and on special ocassions. It is hardly ever eaten as a main course, but as a small dish after the main.

This recipe freezes well. In my family, it's only my husband that eats it so I freeze individual portions for him.

I tend to play around with the recipe..."

Ingredients: orange blossom water, lamb...

"I am making my cousin a full days worth of meal mixes for Christmas this year. This is a GIAJ version of my Moroccan Style Chicken, which will be for the dinner portion. This makes about 1/3 cup of mix, which serves 8. Since it is just the two of them, I am going to package this in a recycled spice container, but you could also use a larger jar and add some..."

Ingredients: dried onions, coriander, cumin...

"I made these to take to a barbecue last week, to satisfy the herbivores among us. They turned out really well - Enjoy!"

Ingredients: cinnamon, couscous...

"These meatballs are easy to make and their texture is soft and light. Serve with pita bread and salad. Leftovers can be frozen for up to three months."

Ingredients: lean ground lamb, ground cumin...

"This is more a technique than "amounts" recipe though the ratio of salt to lemon must be measured. While the bottles and jars of preserved lemons in the souk are wonderful to look at, they are by in large for the tourists and at times are unhealthy. Nearly every Moroccan home which uses preserved lemon makes it's own preserved lemons..."

Ingredients: rock salt, kosher salt, lemons...

"A wonderful old English Medieval recipe for rose petal jam or rather rose petal conserve, as this is a soft set jam. Serve this elegant and fragrant jam with scones, pancakes or use it to sandwich sponge cakes together........smells heavenly and tastes magical. Make sure that the rose petals you use are not exposed to traffic pollution or have been..."

Ingredients: rose water, rose petals...

"I love falafel and it's so easy to make. We used to have a falafel hut in our town but it went to be replaced with all you can eat curry! Since then, I have been trying to recreate many of their imaginative falafel dishes.
These are quick and easy to make you can count this as one of your five a day and they can be frozen as well."

Ingredients: ground cumin, fresh parsley leaves...

"Beef, ground, is by FAR the MOST popular way that Moroccan home cooks use beef. We prefer young beef as we call it here which is also called veal/veau. HOWEVER, veal is raised free range here and used from 6 months to 1 year old. See Hajar's Morocco for Foodies Column 4 on meats in the African Forum. This is served most popularly at home, braziers..."

Ingredients: fresh ground black pepper, fresh coriander...

"This was posted for informational purposes ONLY with a large caveat for ever trying to make these at home unless an experienced maker has taught you! You who continue to make this will be disappointed and unhappy!! Also don't be adding an egg to make something to soft hold together. I have a feeling over processing is the problem as the blades..."

Ingredients: dry yeast, honey, sesame seeds...

"Slow-cooked spiced lamb simmered in spiced tomato sauce is a superb main course served with couscous if you like. Time does not include marinating."

Ingredients: clear honey, sliced almonds...