Cook like a local
Food is the universal language of travel. Our "Cook Like a Local" page goes beyond the typical tourist experience, offering a taste of the authentic dishes that define a culture. Here, you'll find a collection of recipes and cooking tips shared by our own agents, who have immersed themselves in the local culinary scenes of the countries they've visited.
Morocco
Moroccan cuisine is a vibrant and aromatic tapestry of flavors, a delicious reflection of its rich history and cultural crossroads. Key to its unique taste are a blend of sweet and savory notes, achieved through a masterful use of spices like saffron, ginger, turmeric, cumin, and cinnamon, often balanced with the tangy brightness of preserved lemons. This culinary tradition, often centered around the use of a tagine—both the dish and the conical clay pot it's cooked in—celebrates slow-cooked, tender meats and vegetables. Our Moroccan recipes will introduce you to these iconic flavors with two classic dishes: the rustic Berber Pizza, a savory, meat-filled flatbread, and the fragrant Chicken and Lemon Tagine, a succulent, slow-braised stew that will transport you to the bustling streets of Marrakech.
Chicken & Vegetable Tagine
Ingredients:
½ tsp turmeric
½ tsp cumin
½ tsp ginger
½ tsp paprika
½ tsp selt
½ tsp black pepper
¹ tsp garlic
² tsp parsley and coriander
³ Spoons of olive oil
Potato's
Carrot
Zucchini
Tomato's
Onion's
chicken
Preserved lemon
Olive's
We will start by putting the spices in the Tagine, garlic and parsley coriander then adding olive oil and half a cup of water Then we put the chicken and season it, and we put the vegetables in the shape of a pyramid. We add olives and a little salt and black pepper on top.
The chicken tagine takes around 50 min to cook :)
What makes a dish tagine?
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The Pot: The traditional tagine is a unique, two-part cooking vessel made of clay or ceramic. It consists of a wide, shallow base and a distinctive tall, cone-shaped lid. This design is ingenious; as the food cooks, steam rises into the conical lid, where it condenses and drips back down into the dish. This creates a self-basting environment, keeping the food incredibly moist and tender while concentrating the flavors. It's a method of slow-cooking that requires very little water, making it perfect for arid climates.
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The Dish: A "tagine" is also the name of the slow-cooked stew or casserole prepared in this pot. What makes a dish a tagine is not just the vessel it's cooked in, but also the cooking method and the characteristic flavors. These stews are known for their rich, complex sauces that are a masterful blend of sweet and savory. They typically combine a protein—like chicken, lamb, or beef—with vegetables, and are heavily spiced with a blend of aromatic spices such as ginger, saffron, turmeric, and cumin. Many tagines also feature a combination of fresh herbs, preserved lemons, and olives, or dried fruits and nuts, which creates a uniquely Moroccan balance of flavors.
The Berber Pizza (Medfouna)
The General Recipe Of Preparing, cooking and baking The Berber Pizza (Medfouna):
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1/ Ingredients:
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✓ For the Dough:
2-3 cups all-purpose flour.
1 teaspoon instant yeast.
1 egg.
½ teaspoon salt.
½-1 teaspoon brown sugar.
½-¾ cup warm water (adjust as needed).
1-2 tablespoons olive oil.
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✓ For the Meat Filling:
400g (14 oz) ground lamb (traditional) or ground beef.
1 medium red onion, finely chopped.
2-3 garlic cloves, minced.
3 tablespoons olive oil.
1 tablespoon Ras el Hanout spice blend.
1 teaspoon ground cumin.
1 teaspoon paprika.
½ teaspoon turmeric.
½ teaspoon ground cinnamon.
1 cup fresh coriander (cilantro) leaves, chopped.
1 cup fresh parsley leaves, chopped.
Salt and black pepper to taste.
Feta cheese or goat cheese, crumbled (optional).
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✓ Optional Traditional Additions:
2 hard-boiled eggs, diced.
Handful of fried almonds.
Suet (traditional fat).
2/ Instructions:
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✓ Step 1: Prepare the Dough
In a large bowl, combine flour and salt, then add the egg and olive oil, stirring gently to mix.
In a separate cup, combine warm water, brown sugar, and yeast. Let it foam for 5 minutes.
Gradually pour the yeast mixture into the flour, stirring with a wooden spoon.
Knead by hand for 5 minutes until the dough achieves a soft, fluffy consistency.
Cover with a clean cloth and let rest for less than 1 hour until doubled in size.
✓ Step 2: Prepare the Filling:
Heat olive oil in a large pan over medium heat.
Add ground lamb and stir for a few minutes.
Add minced garlic and cook for 5-10 minutes.
Important: Keep some juices in the meat to prevent the filling from being dry.
Add all spices (Ras el Hanout, cumin, paprika, turmeric, cinnamon), chopped coriander, and parsley. Stir to combine.
Season with salt and black pepper. Transfer to a plate when done.
In the same pan, add more olive oil and sauté the chopped onion until golden brown and caramelized.
Mix the caramelized onions into the meat mixture. Add crumbled cheese and optional ingredients if using.
✓ Step 3: Assemble the Medfouna:
Divide the dough into 2 equal portions and shape each into a ball.
Roll out the first portion into a round circle, 10-12 inches in diameter, and place on a baking sheet.
Spread the meat filling evenly over the dough, leaving a 1-inch border around the edges.
Roll out the second portion of dough into a similar circle.
Place the second layer over the filling, covering everything evenly.
Press the edges together using your fingers or a fork to seal tightly.
Gently press down to flatten and even out the medfouna.
✓ Step 4: Cooking Methods:
Stovetop Method:
Heat a large, dry skillet or non-stick pan over medium heat.
Cook for 5-7 minutes on each side until golden brown and cooked through.
