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A taste of Morocco: try these impressive North African dishes for a feast of flavour.


The spicy aromas of this North African cuisine waft
enticingly through our kitchen this week.

Morocco is famous for its stews named after the tagines
(pots with conical lids) in which they’re cooked. We made ours in a lidded
casserole but use a tagine if you have one.

chicken

(PHOTO: Misha Jordaan)

TIP Morocco is famous for its stews named after the
tagines (pots with conical lids) in which they’re cooked. We made ours in a
lidded casserole but use a tagine if you have one.

This salad is fresh, spicy and deliciously crisp. Make a
large bowl and keep it in the fridge for a quick summer meal or a side dish for
a braai.

chicken

(PHOTO: Misha Jordaan)

TIP Mix through and serve or keep in the fridge for
up to 3 days.

Spicy harissa paste is widely used in Morocco. We use it to
add a kick to these zesty kebabs – which can be fried on the stovetop or
braaied for a deliciously smoky flavour.

beef

(PHOTO: Misha Jordaan)

TIP Serve with lemon wedges

A perfect summer version of a satisfying chicken pie. The
filling is deliciously light and the pie is topped with a sprinkling of sesame seeds
for extra crunch. You can even use leftover braaied or roast chicken in the
recipe.

pie

(PHOTO: Misha Jordaan)

TIP Slice the pie and serve with the salad.

Couscous and chickpeas are Moroccan staples. Our salad is
speckled with dried apricots and fresh herbs.

apricot

(PHOTO: Misha Jordaan)

TIP Sprinkle the almonds and parsley on top just
before serving.

Simple but delicious! These doughnuts aren’t overly sweet –
an ideal treat for the whole family.

moroccan doughnuts

(PHOTO: Misha Jordaan)

TIP Serve warm or at room temperature.

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