Mourad: New Moroccan: The Cookbook
"PLP" preserved lemon deviled eggs
I had my first preserved lemons, also called "dhoop Limboo" as a child when my grandmother would make it during the sunny winter months....
Red charmoula chicken wings
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...
Moroccan chicken with olives and preserved lemons
A super simple recipe but it needs some specialized ingredients. Preserved lemons are available at some higher end grocery stores, or any...
Rainbow chard with ras-al-hanout and preserved lemon
Ras-al-hanout is a delicate spice mix from Morocco with versions seen across Northern Arica. The name literally means "top of the shelf"...
Lentil soup, date balls, celery salad
The first time I had harira was at the Jemaa el-fnaa over 20 years ago, and I fell in love with everything Moroccan. A market that comes...
Moroccan lamb shank, spiced prunes, buttered farro
This is one of those luxury dishes that I have been making for a few years now. I was introduced to this dish at Aziza, Mourad's...
Carrot soup with citrus salad
This soup is one I make often for formal dinners. The contrast of the earthy carrots and the bright and tart citrus is wonderful. The...