My first bite of a bastilla was in Marakesh over 30 years ago but I remember the moment vividly. It was a traditional pigeon bastilla...

Morocco is known for its variety of tagines, a lovely meaty stew that usually, but not always, contains dried fruits. These slow-cooked...

Briouats are Morocco's version of the Indian samosa, Turkish borek or the Lebanese fatayer. In these cultures, there are an almost...