Recipes › Moroccan › Pastes, sauces and basics

Moroccan pastes, sauces and basics recipes

6 Moroccan pastes, sauces and basics recipes, each written for this site and each saying what its method turns on.

• Chermoula, sourced from Morocco. A herb and spice paste made fresh each time, where the spices are toasted whole and ground but the herbs are never cooked. vegan.
• Couscous, sourced from Morocco. Grain steamed three times over the broth it will be eaten with, never boiled and never soaked in a kettle. Lamb.
• Khlea, sourced from Morocco. Strips of beef dried in the sun for days and then cooked and stored under their own fat, which is what seals them. Beef, Lamb.
• Moroccan Mint Tea, sourced from Morocco. Green tea whose first infusion is thrown away, boiled with the sugar rather than sweetened after, and poured from a height. vegan.
• Preserved Lemons, sourced from Morocco. Lemons packed in nothing but their own juice and salt for a month, where the salt is the only thing keeping them safe. vegan.
• Tfaya, sourced from Morocco. Onions and raisins cooked down for an hour until they are dark and jammy, spooned over couscous rather than eaten alone. vegetarian.

Or widen it

All Moroccan recipes · Pastes, sauces and basics recipes from every country · All recipes