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.
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.
Orange blossom water is a delicious addition to desserts thanks to its delicate, floral flavor and aroma. But did you know you can use it outside the kitchen?
In this Moroccan-inspired burger, spicy harissa from the Morocco Box combines with a cool mint-yogurt sauce and creamy goat cheese.
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.
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.
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.