Tag: Morocco

Meet the Chef: Mourad Lahlou, Morocco

Chef Mourad Lahlou is the curator of our Morocco Box. We caught up with him at his restaurant in San Francisco – Mourad – to chat about the importance of Moroccan cuisine and what makes it so special to him.

Preserved Lemons

How to Make Preserved Lemons

With powerful flavor that goes from salty to citrusy to piney to almost tingly, preserved lemons are an incredible (and under-used) accent to any savory dish.

Harissa Burgers

Harissa-Spiced Burger Recipe

In this Moroccan-inspired burger, spicy harissa from the Morocco Box combines with a cool mint-yogurt sauce and creamy goat cheese.

Anise Cookies

5 Things to Know About Anise

The delicious cookies in the Morocco Box are chock-full of a little known spice called anise. It’s flavor is reminiscent of licorice and fennel, and its story goes all the way back to over 3 millennia ago.

Kefta Meatball Tagine

Kefta Meatball Tagine from Morocco

A technique named for the earthen pottery in which you cook it, tagine dates back as far as 1,001 Nights. This recipe, spiked with the kefta spice blend from the Morocco Box, is one of our favorites.

Fancy Milk

How To Make Fancy Milk With Orange Blossom Water

In this easy recipe, almond flour, milk, sugar, and orange blossom water combine to create a thick and floral almond milk that’s a perfect substitute for your regular breakfast smoothie.

Rice Pudding

Orange Blossom Rice Pudding

Creamy and sweet, there’s nothing quite as comforting as rice pudding. This one is made with the orange blossom water from the Morocco Box, which adds a delicate floral flavor.

Morocco Box

4 Fun Facts about the Morocco Box

The Morocco Box is an homage to the sights, sounds, and flavors of this North African nation. Read ahead to learn some little-known facts behind the Moroccan staples that make up your box.

Harira Soup

Harira: Lentil Soup from Morocco

With warming spices and filling lentils, this soup is comforting and satisfying. Be sure not to skimp on the olive oil and yogurt sauce—it tempers the subtle heat of the soup.