Pronounced kef-teh-dez, these Greek meatballs made with lamb and fresh mint may become your next go-to meal!
Healthy and fresh, this quinoa salad makes for an excellent lunch or dinner side.
Creamy, rich, and delicious, this dip is fantastic with any vegetables, but radishes, cucumber, broccoli, and tomatoes are particularly delicious. The truffle sauce adds a deep, savory note to the dip that is well balanced with fresh vegetables.
At Aziza—curating chef Mourad Lahlou’s popular restaurant in San Fransisco—one person is in charge of making a 200-pound mega-batch of preserved lemons every month. That’s how much they’re used in Moroccan cuisine! With powerful flavor that goes from salty to citrusy to piney to almost tingly, preserved lemons are an incredible accent to any savory dish. Here, Chef Lahlou shares his basic recipe, plus a list of ideas about how to use them.
The name of this dish comes from the Spanish (Morocco’s northern neighbor) word for pie: pastilla. Similar to our more familiar mincemeat pie, bastilla is a sweet and savory meat preparation that’s traditionally made with pigeon! In this simplified—and more appetizing—version, we use veal and the incredible kefta spice blend from the Morocco Box.
It might sound like The Lion King‘s “Hakuna Matata,” but this preparation is actually a popular Moroccan street food. And just in case they weren’t already good enough on their own, the harissa dipping sauce amps up the flavor and heat. You’ll want to make a second batch as soon as you finish the first.