Preserved lemons – This unique ingredient is renowned throughout Middle Eastern cuisine and produces a salty, tangy, zingy, bitter flavour that no other ingredient can. Sweet, plump lemons are loaded with sea salt and packed tightly into a jar, left to stand and ferment for at least one month until these golden fruits are preserved into tangy, salty flavour bombs to use through dishes such as our Moroccan Vegetable Tagine, Moroccan Chicken Tagine with Honey & Carrots, Moroccan Lamb Shank Tagine, and our Moroccan Beef Tagine.

Dried fruit – In place of adding refined sugars and sweeteners, traditional Moroccan cuisine uses dried fruits to add a sweet taste and fruity flavour to savoury dishes. Fruits like dried apricots are used in our Moroccan Vegetable Tagine to meld with fragrant spices and buttery chickpeas and plump prunes are integrated into our Moroccan Lamb Shank Tagine, and Moroccan Beef Tagine to cut through the rich red meats.

Olives – Coming in a range of different colours and flavours, olives are nature’s salty, umami flavour bombs and when cooked low and slow in a tagine like our Moroccan Chicken Tagine with Honey & Carrots, these salty nuggets cut through the sweetness of the honey and carrots and pair beautifully with aromatic spices.

Couscous – In Morocco, almost no dish is eaten without couscous. A combination of wheat flour, semolina, barley, and corn, couscous is milled and rolled into a fine grain that swells and softens when cooked in hot water or stock. Its light, fluffy texture and neutral flavour make it the perfect vehicle for the rich flavours of the tagine. Much like in other parts of Africa, your hands are your best cooking and eating tool in Morocco. Preparing and eating Moroccan food is an immersive, tangible experience that’s a true ritual and pleasure in one’s day and a process to be valued and respected.