Ingredients

• 2.5 lb (1.1 kg) bone-in lamb shoulder, cut into large pieces
• 2 preserved lemon quarters, rinsed and finely chopped
• 1 cup green olives, pitted
• 2 onions, finely grated; 4 garlic cloves, minced
• 1/4 cup fresh cilantro + 1/4 cup parsley, chopped
• 1 tsp ginger; 1 tsp cumin; 1 tsp turmeric; 1 tsp paprika; 1/2 tsp cinnamon; 1/4 tsp saffron threads in 2 tbsp warm water
• 3 tbsp olive oil; 1 cup water or broth; salt and pepper

Instructions

1. In a large bowl, combine lamb with grated onion, garlic, all spices, saffron water, cilantro, parsley, olive oil, salt, and pepper. Marinate at least 1 hour (overnight is better).
2. Place lamb and all marinade in a heavy-bottomed pot or tagine. Add water or broth. Bring to a boil; reduce heat to very low. Cover and cook 1 hour 45 minutes, turning lamb occasionally.
3. Add preserved lemon and olives. Continue cooking uncovered 20–25 minutes, reducing sauce until it coats the back of a spoon. Serve with couscous or warm khobz bread and garnish with fresh herbs.

Ingredients

• 4 white fish fillets (cod, sea bass, or snapper, 6 oz each)
• Chermoula: 1 cup fresh cilantro, 1/2 cup fresh parsley, 4 garlic cloves, 1 tsp cumin, 1 tsp paprika, 1/2 tsp cayenne, juice of 1 lemon, 4 tbsp olive oil, 1 tsp salt
• Lemon slices; extra cilantro to serve

Instructions

1. Blend all chermoula ingredients in a food processor until a thick sauce forms. Taste and adjust salt and lemon.
2. Spread half the chermoula over the bottom of a baking dish. Place fish fillets on top. Coat tops generously with remaining chermoula. Arrange lemon slices over the fish. Marinate 30 minutes (or up to 2 hours refrigerated).
3. Preheat oven to 400°F (200°C). Bake 18–20 minutes until fish flakes easily with a fork. Serve immediately over steamed couscous with extra chermoula on the side.

Ingredients

• 2 large eggplants
• 3 large tomatoes, roughly chopped (or 1 can diced tomatoes)
• 4 garlic cloves, minced
• 1 tsp cumin; 1 tsp paprika; 1/2 tsp cayenne
• 1/4 cup fresh cilantro; 1/4 cup fresh parsley
• 4 tbsp olive oil; juice of 1/2 lemon; 1 tsp salt

Instructions

1. Char eggplants directly over a gas flame or broil whole for 20–25 minutes, turning frequently, until completely blackened outside and collapsed inside. Let cool; peel off charred skin. Squeeze out excess moisture. Roughly chop the flesh.
2. Heat olive oil in a wide pan over medium. Add garlic; sauté 1 minute. Add tomatoes, cumin, paprika, and cayenne. Cook 10 minutes until tomatoes break down into a sauce.
3. Add eggplant; mash and stir everything together. Cook 10 more minutes until mixture is thick and jammy. Stir in lemon juice, cilantro, parsley, and salt. Serve warm with crusty bread for dipping.

Ingredients

• 1/2 lb (225g) lamb stew meat, cubed small
• 1 cup red or green lentils
• 1 can (15 oz) chickpeas, drained; 1 can (28 oz) diced tomatoes
• 1 onion, diced; 3 garlic cloves, minced
• 1/4 cup fresh cilantro + 1/4 cup parsley, chopped
• 1 tsp each: turmeric, ginger, cumin, paprika, cinnamon; salt and pepper
• 2 tbsp tomato paste; juice of 1 lemon; 8 cups water
• 2 tbsp olive oil; 1/3 cup vermicelli (optional)

Instructions

1. Heat olive oil in a large pot. Brown lamb 5 minutes. Add onion, garlic; cook 5 minutes. Add all spices; stir 1 minute. Add tomato paste, diced tomatoes, water, lentils, and chickpeas.
2. Bring to a boil; reduce heat and simmer 45 minutes until lentils are very soft. Add vermicelli if using; cook 8 more minutes.
3. Stir in lemon juice, cilantro, and parsley. Adjust salt. Soup should be thick and hearty. Serve with dates, bread, and lemon wedges on the side.

Ingredients

• 3 cups (360g) all-purpose flour
• 1 cup (120g) semolina flour
• 2 1/4 tsp active dry yeast
• 1 tsp sugar; 1 1/2 tsp salt
• 1 1/4 cups warm water
• 2 tbsp olive oil
• Sesame seeds for topping (optional)

Instructions

1. Dissolve yeast and sugar in warm water; rest 8 minutes until frothy. Combine flours and salt. Add yeast mixture and olive oil. Knead 10 minutes until smooth, elastic, and slightly tacky. Shape into a ball; place in an oiled bowl. Cover; rise 1 hour until doubled.
2. Divide dough in two. Shape each into a flat round disk about 8 inches across and 3/4-inch thick. Place on lightly floured baking sheet. Sprinkle with sesame seeds if desired. Cover; rest 30 minutes.
3. Preheat oven to 425°F (220°C). Pierce tops with a fork to prevent too much rising. Bake 20–25 minutes until golden and the bottom sounds hollow when tapped. Cool on a rack before tearing into pieces.

Ingredients

• 2 lb (900g) bone-in chicken thighs
• 2 onions, grated; 4 garlic cloves, minced
• 1 tsp ginger; 1 tsp cinnamon; 1/2 tsp turmeric; 1/2 tsp saffron in 2 tbsp water
• 1/2 cup fresh cilantro + parsley; 4 eggs, beaten
• 1 cup blanched almonds, toasted and roughly ground
• 2 tbsp honey; 1 tsp cinnamon (for almond layer)
• 10 sheets phyllo dough; 6 tbsp unsalted butter, melted
• Powdered sugar + ground cinnamon for dusting

Instructions

1. Cook chicken with grated onion, garlic, all spices, herbs, saffron water, and 1/2 cup water in a covered pot over medium heat, 40 minutes until very tender. Remove chicken; shred meat. Reduce cooking liquid over high heat; add beaten eggs to create a thick egg sauce. Combine with shredded chicken. Mix almonds with honey and cinnamon separately.
2. Preheat oven to 400°F (200°C). Layer 5 phyllo sheets in a round baking dish, brushing each with butter, letting edges hang over. Spread chicken mixture in center. Top with almond-honey layer. Fold overhanging phyllo over filling. Layer remaining 5 phyllo sheets on top, buttering each and tucking edges underneath.
3. Brush top with butter. Bake 25–30 minutes until deeply golden and crispy. Dust generously with powdered sugar and cinnamon in a decorative pattern. Serve hot.