But Koutoubia still represents the grand, traditional style of Moroccan restaurant, with the pillows and the belly dancer and the mint tea poured into tiny cups from on high.

This melt-in-your-mouth dish conjures up the almost mystical quality of Moroccan tagines — fresh produce and succulent meat in a rich, unctuous sauce.

I started with this super easy lamb tagine, which is deeply scented with cinnamon stick, shallots and garlic and lightly sweetened with dried fruit and a drizzle of honey.

Tagine can be labor and time intensive when done in the traditional manner—my great-grandmother apparently used to pickle her lemons for her lemon chicken recipe for weeks at a time.

Many meat tagines (slowly simmered Moroccan stews) are cooked with some sort of fruit, like apple, pear, quince or date. The luscious combination of lamb and prunes here produces a slightly sticky ...

In “Make It Ahead,” Ina Garten credits Australian author Bill Granger and his book, “Bill’s Sydney Food,” as the inspiration for this recipe.

A traditional Moroccan stew, tagine is usually a slow-cooked meat dish made in a traditional clay pot. There are lots of different varieties of tagine including lamb with prunes and nuts, and ...

When Anissa Helou first came across the recipe for this variation on a common Moroccan tagine, or stew, she questioned whether the raw rice in the meatballs would cook fully. It does. Any grains ...

"Discover the vibrant flavors of Morocco with this Authentic Chicken Mchermel recipe. This easy tagine dish is packed with aromatic spices, marinated chicken, and fresh vegetables, making it ...