A light chicken broth, a great comfort food, is highly recommended for nursing mothers. My mother would make this whenever any of the family was under the weather, in the belief that it speeds recovery.

Each spoonful offers a wonderful combination of flavors, the sweetness of carrots and peas, the earthiness of turnip and potatoes, and the list goes on. A warming appetizer on cold winter days, but satisfying anytime.

As a real comfort food, this is a favorite of my husband’s. The combination of delicate and sweet roasted leeks with earthy and starchy potatoes makes this both light and filling.   

Harira instantly transports me back to my childhood. Eating harira is an amazing experience; it can be a meal in itself, combining the flavors and textures of the meats, legumes, herbs, and spices. It is sweet, yet sour, smooth yet substantial.

Originally from Northern Morocco, our family traditionally enjoys this   on cold, rainy days. A blend of olive oil, garlic, cumin and chili pepper creates a rich, creamy and deeply satisfying dish.  

The combination of cucumber, mint, orange blossom water and lemon works together to produce a fresh, cooling, palate-cleansing salad. Wonderful on hot summer days.

The mouth-watering aroma and savory flavor of carrots, garlic, olive oil, parsley and black pepper create an appealing appetizer or side dish. 

Good at any time of the year, this is one of my favorites. Potatoes are tossed in olive oil, vinegar, cumin, onion and parsley. The addition of grated hard-boiled eggs to the salad was my mother’s idea and approved by everyone who has tried this version.

Let’s be honest, brussel sprouts seem to have a reputation for being culinary rejects. Sauteeing with lemon juice, butter, olive oil, garlic, parsley, salt and pepper transforms this healthy vegetable from ordinary to extraordinary. Friends who said they “hated” brussel sprouts are now converts.

 The combination of butter and olive oil makes this dish creamy, yet light, and goes well with barbecued or roasted meats.

The beans are simmered in tomato, onion, garlic and olive oil, finished with parsley making them creamy and full of flavor.

Awaken your palate with this Tapenade. Breaking from tradition, this version forgoes the use of anchovies and instead is flavored with preserved lemons.

This tapenade can be used to flavor pasta like a pesto sauce, added to ground beef when making burgers, or as a spread on fresh bread.

A staple of Moroccan cuisine, it’s enjoyed as an appetizer with almost every meal. The balance of this dish comes from the sharpness of lemon and tomatoes, and the sweetness of roast peppers.

Enjoyed either as an appetizer or dessert, the natural sweetness of carrots and orange blossom water will have everyone asking for seconds.

Earthy, tangy and colorful, this salad goes well with all meat dishes.

This is a succulent salad, combining the sweetness of roast peppers with the tanginess of preserved lemons and the aroma of garlic.

This recipe was born when I observed friends eating baby carrots straight from the bag. I was inspired to experiment with caramelizing the carrots. They  still crunch and with a hint of orange, they are brought to a whole new level.

Most people are apprehensive about cauliflower, but adding strong mustard, garlic, olive oil and white vinegar gives this nourishing side dish a new twist as a light, enjoyable salad.

Cooked in light tomato sauce, flavored with onion, garlic and traditional Moroccan spices, this is  richly satisfying served either hot or cold. 

The chickpeas are simmered in a saffron, turmeric, onion and garlic sauce, making them hardy and luxurious.

An incredibly tasty, straightforward dish that should be in your arsenal of staples. It encompasses the perfect balance among spicy, hearty and sweet flavors. Shahshuka can be used as a side dish or as a main dish with poached eggs.

No more bland string beans! Blanced and then sautéed in olive oil, onion, garlic and finished with parsley, turns green beans into a favorite,  crunchy vegetable dish!

Pure comfort food! Couscous is prepared weekly in many Moroccan homes. Lamb, beef or chicken is stewed along with a variety of vegetables, then arranged on tender steamed couscous grains. A vegetarian version of this dish is available as well.

A festive meal, Tagine of Beef Tfaya combines slow cooked beef shanks with hard boiled eggs and roasted almonds making every bite a celebration!

Cored vegetables, stuffed with rice, ground beef and spices then braised in a spicy Moroccan tomato sauce. This dish can be enjoyed with bread or over rice.

A traditional Moroccan recipe that consists of chicken, olives and preserved lemon. The combination of these flavors transforms the dish into something marvelously tangy and savory.

Moroccan meatballs are smaller than Italian, similar in size to Swedish meatballs, but that’s where the similarity ends. They are uniquely spiced, and in this dish the combination of meatballs, tomato sauce and creamy artichokes are a heavenly marriage of textures, aromas and tastes. The meatballs may be served over rice or with crusty bread.

This was my grandfather’s favorite meal. Whenever he was visiting, my mother took special pleasure in meticulously preparing the leg of lamb with ginger, garlic, and rosemary. A meal to impress the best cooks and food critics in your friends and family.

Homemade sausages made of ground beef or lamb seasoned with Moroccan spices  and grilled to perfection are always popular.

Making “meat”balls from your choice of white fish and lightly cooking them in spicy and tangy  Moroccan tomato  sauce creates a unique and tasty dish.

Sardines are an important part of the Moroccan diet, largely available and affordable. This is a simple yet succulent dish. The blend of herbs, spices and tomatoes will instantly transport your senses to Moroccan summer nights on the beach.

The chicken is simmered in sweet and spicy caramelized onions and raisins. This dish is flavored with saffron, turmeric and cinnamon. Sweet yet savory, it is served on a bed of fluffy couscous.

Steamed capellini pasta is used as a delivery vehicle for tender chicken, simmered in a buttery onion, garlic and golden raisin sauce. The hints of saffron, turmeric and cinnamon make it a mouth-watering dish!

Stuffed with a combination of rice, ground beef and parsley, these mini peppers are braised in a tomato sauce seasoned with Moroccan spices.

This dish consists of tender lamb served on a bed of peas, olives and artichoke hearts. The sweetness of peas paired up with the creamy texture of artichokes and the sour kick provided by the preserved lemons and olives make this combination one of my personal favorites.

Whenever my husband and I are having guests for the first time, he suggests this recipe as a typically Moroccan dish. It is accessible to everyone who eats meat. The combination of the meat, spices, eggs, and bread are a hearty meal, pairing perfectly with red wine.

This is a festive dish, usually served on special occasions. The sweetness from the prunes, the tenderness of the buttery beef and the crunchiness of the almonds make the dish both sweet and savory.

What’s a summer barbecue without beef kebabs? Marinated in a blend  of Moroccan herbs and spices, tenderize the beef making it juicy and just right for grilling.

Surrounded on two sides by water, the Mediterranean Ocean and the Atlantic Ocean, Morocco is well known for its variety of available, fresh fish. Traditionally made by the fishermen returning from their catch, this can be made with any white fish. The sweetness of carrots paired with lemons and tomatoes turn the dish into an aromatic and comforting tajine.