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"This spice blend is used extensively in Moroccan cooking.Use the freshest spices you can find. Recipe found on the net."

Ingredients: cinnamon, ground cumin...

"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...

"Flavorful and crisp, a wonderful accompaniment to many foods. Adapted from Partyline with the Hearty Boys."

Ingredients: ground cumin, fresh ground pepper...

"This spice mix originates from the Middle East and is used to sprinkle over dips, deepfried vegetables and flat breads etc. From Modern Moroccan by Ghillie Basan"

Ingredients: dried thyme, ground sumac...

"Preserved lemons add an unique flavor to many Moroccan & North African dishes. They are easy to make & they store for a long period of time."

Ingredients: cinnamon sticks, coriander seeds...

"An easy marinade of garlic, lemon, thyme, and a dollop of the North African hot sauce harissa make these green olives memorable. If you can, prepare the olives ahead—they improve with age. From Epicurious. Cooking time does not include the 24 hour marinating period."

Ingredients: harissa, lemon slices...

"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 always have at least one jar of preserved lemons made & ready to use; I use them extensively, especially in Tagines and Maghreb, (North African) cuisine. They are also wonderful when diced very finely and added to a whole chicken, or lamb for roasting. Just a small amount can enhance all types of daube, stew, casserole or crock-pot cooking. These..."

Ingredients: coriander seeds, lemon juice...

"I like to use an assortment of olives from an olive bar, such as Nicoise, Kalamata, Picholine, along with stuffed olives that have feta, garlic, almonds, and other things in them, etc. These go great with a Greek salad."

Ingredients: extra virgin olive oil, fresh cilantro...

"This will bring tears to your eyes! CAUTION: This is EXTREMELY HOT!!! This is our version of Harrisa, taking it from a paste to a sauce. There is a nice hint of garlic along with other spices in this wonderful condiment. This could easily be compared with habanero sauce, but you'll notice there is no vinegar in this recipe. Use it on grilled beef..."

Ingredients: garlic powder, ground caraway...

"Just love to be able to make them at home.Ready to eat after one week only."

Ingredients: fresh cilantro, lemon juice...

"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...

"Posted for ZWT6: NA*ME Region: Morocco. It is a staple in Morocco kitchens to preserve lemons. This is a quick and easy way to have the same effect without waiting up to 2 weeks to preserve lemons."

Ingredients: coarse salt, lemon juice...