Moroccan m’qualli-style dishes that are served with sweet toppings or stewed fruits are prepared according to a precise codification. This codification includes a set of aromatics and even the type of meat to use in order to make the best pairing. A great number of dishes in Moroccan cooking falls under the m’qualli category. Poultry, rabbit, …
Learn about the history of Moroccan cooking as well as Moroccan cooking basics. In this collection of articles and tutorials, we’ll shed light on Moroccan ingredients, spices, styles of cooking, regional differences, influences, and more.
You’ll also find a few related recipes here for iconic ingredients or kitchen staples. To browse all of our recipes, jump over to the Moroccan Recipes index.
A tangia is a Moroccan amphora that’s used as a cooking vessel to make a confit-style stew. The cooked dish also goes by the name of tangia.
There are four primary cooking styles in Moroccan cuisine. The codification for each determines not only the spices used, but the final color of the dish and its accompanying sauce.
Qadra or kadra is one of the main cooking styles in Moroccan cuisine. Its light broth-like sauce is yellow in color and seasoned with saffron and pepper.