Mourad: New Moroccan: The Cookbook

I was curating a Moroccan dinner and was searching for a recipe that highlighted the region's essence of ingredients and flavour....

I had my first preserved lemons, also called "dhoop Limboo" as a child when my grandmother would make it during the sunny winter months....

I love chicken wings, it is something about the spicy sauce, getting your fingers dirty and the crispy skin that is just so good. Red...

This is a super simple recipe, but it needs some specialized ingredients. Preserved lemons are available at some higher-end grocery...

Bastila, or basteeya, is an ancient dish. The first time I had this pastry in Marrakesh I was fascinated by the complexity of textures...

Ras-al-hanout is a delicate spice mix from Morocco with versions seen across Northern Arica. The name literally means "top of the shelf"...

I first had harira at the Jemaa el-fnaa over 20 years ago, and I fell in love with everything Moroccan. A market that comes alive in the...

Rghaif is a street snack that can be found at vendors all across Morocco. They are the perfect bite for when you get the nibbles from all...

This is one of those luxury dishes that I have been making for a few years now. I was introduced to it at  Aziza , Mourad's restaurant in...

I often make this soup for formal dinners. The contrast of the earthy carrots and the bright and tart citrus is wonderful. The...