Lamb Tagine with apricots

Apricots are just one of a number of fruits that can be added to Moroccan tagines, alone or in combination. Raisins, dates, prunes, pears and quinces are examples of some others. These tagines fruit generally call for more budget-stretching meat vegetable tagines and for this reason that many families reserve for special occasions or when entertaining.

The lamb or beef Tagine with apricots recipe easy uses the classic Moroccan seasoning of Saffron, ginger, pepper and cinnamon. You can choose to prepare it in a pressure cooker, conventional or clay pot or ceramic tagine. Although the recipe calls for lamb or beef, goat meat is more popular in some regions of Morocco.

Photo Christine Benlafquih

Basic Kefta Kebabs

With the beginning of our school year still weeks away, there's still plenty of time in Morocco for summer grilling. Although almost anything goes on Moroccan grills, a year-round favorite for many families is this basic Moroccan Kefta Kebab. Loaded with flavor from fresh herbs and spices, the kefta can be pressed or threaded onto skewers, or simply shaped into patties or cylinders. Serve the grilled meat plain or stuffed in bread as a sandwich filler with Moroccan Roasted Pepper and Tomato Salad. Delicious!

Photo ? Christine Benlafquih

Halwa Chebakia

Halwa Chebakia - or simply chebakia - is a Moroccan sesame cookie made by folding dough into a flower shape, frying it and then dipping it in hot honey flavored with orange flower water. Often served at special occasions, chebakia is particularly popular in Ramadan, when many Moroccans like to eat it alongside Harira. The sticky sweetness contrasts nicely with the zesty soup, and many Moroccans consider both chebakia and harira must-haves on their iftar table.

How to Make Chebakia shows step-by-step photos of the cookie-making process. They are admittedly time-consuming to prepare, but not as difficult as you might think - even my young daughter was able to help fold the dough you see in the bottom photo. In Morocco, two or more women often convene to help each other make enough cookies to last the entire month of Ramadan. Although chebakia keep well at room temperature for quite a long time, freezing will ensure just-made freshness.

Photo ? Christine Benlafquih

Stuffed Croissants

Simple, savory Sausage Stuffed Croissants make a nice do-ahead appetizer or tea time treat, but they're on my radar right now as Ramadan fare. I was first introduced to them by a sister-in-law, who prepared them with popular Moroccan selections of Merguez sausage and Edam cheese. You can, of course, dress them up further, but the combination of spicy meat and buttery, flaky dough offer enough contrast of flavors and textures that I see little reason to fuss over additional fillings.

Starting with frozen puff pastry dough will save you the prep work of making homemade pate feuilletee, although I much prefer the homemade pastry to the supermarket brands I've tried in Morocco. You can also opt to use?leavened croissant dough.?I've made the stuffed croissants using both doughs, and the results are equally delicious.

Photo ? Christine Benlafquih

Seafood Briouats with Shrimp

Briouats are small Moroccan pastries which are stuffed with a variety of fillings and then fried. In this Seafood Briouat version, crisp, paper-thin Moroccan pastry called warqa encloses a spicy seafood filling made from shrimp and rice vermicelli. Phyllo (fillo) dough or spring roll wrappers can be substituted for the warqa.

These and other briouats are especially popular in Ramadan. Once prepped, they can be frozen for up to two months until needed for frying, making them a perfect iftar or tea time food to make in advance.

Photo ? Christine Benlafquih

Dried Fruit Milkshake with Avocado

Dried figs, raisins and dates are all popular in Morocco as snack foods, and in this Dried Fruit and Avocado Milkshake Recipe, they're blended into a healthy and refreshing drink. It makes a perfect beverage when breaking the fast this Ramadan.

The shake does have some texture to it, as the fruit can be pulverized only so fine. For those who want a smoother treat, try a thick and creamy Avocado Milkshake. Outside of Ramadan, both shakes can be offered as stand-alone snacks or as part of a breakfast or evening meal.

Photo ? Christine Benlafquih

Eid Al-Fitr!

Eid mubarak! Ramadan has officially ended in many countries, and Muslims worldwide are celebrating the occasion with a major Islamic holiday known as Eid Al-Fitr. Morocco will observe Eid on Friday.

To help mark the occasion, many families do, of course, prepare a special meal. My list of Recipes for Special Occasions and Entertaining will give you some ideas when planning your own holiday meal. The Roast Chicken with Preserved Lemon and Olives in the photo above is one example of what may be served in some Moroccan homes. Although some traditional dishes are admittedly time-consuming to prepare, others require much less effort. If your own holiday kitchen time is limited, try one of the following easy, yet impressive main dishes:

Photo ? Christine Benlafquih

Semolina Soup with Milk, Anise Seeds and Honey

The creamy texture and simple preparation of Moroccan Semolina Soup with Milk, Anise Seeds and Honey reminds me a bit of cream of wheat, although the anise seeds do, of course, add a mild licorice flavor. Serve the soup to break your fast in Ramadan, or offer it instead as a breakfast or light supper.

Note that although the word honey is in the title, it's not used in the actual cooking. Rather, honey should be served on the side for those who want to sweeten the soup in the same way they would a hot cereal. While I find the soup quite delicious in unsweetened form, the honey makes a surprisingly nice touch, particularly if serving the soup for breakfast.

Photo ? Christine Benlafquih

Tuna Briouats

If you're looking for new foods to present on your Ramadan table, try making either Tuna and Potato Briouats or Tuna Briouats with Cheese and Onions. In addition to being surprisingly delicious, it's likely that the ingredients are staples in your kitchen, which will allow you to make the filling and pastries on fairly short notice.

As with other briouats, the pastries may be folded well in advance of cooking and refrigerated or frozen until frying time.

Photo ? Christine Benlafquih

Cheesy Kefta Pastries

My earliest Moroccan iftars were in the States, where groups of Moroccan women would occasionally gather and break their fast over large spreads of food that included very traditional fare such as harira, briouats and msemen, along with a selection of less traditional finger foods and appetizers.

That's when I first sampled pastries filled with a moist, cheesy kefta filling made with Laughing Cow Cheese. Although I don't particularly care for La vache qui rit as a spread for bread, I do like the creamy, cheesy flavor it imparts to white sauces, like the one used to bind the the ground beef in this Kefta and Cheese Pastry Recipe. The pastries are best made with a homemade tender pastry, but store bought puff pastry dough can be used as time saver. Make them ahead of time and have them on hand in your freezer.

Photo ? Christine Benlafquih

Ramadan Mubarak!

Tomorrow Morocco and many other countries will observe the first day of Ramadan, the Islamic month of fasting. I wish all who observe a very blessed and meaningful month!

Moroccans do, of course, have a number of food traditions associated with this holy time, and the soup shown here is one of them. Harira is a fragrant, zesty and nutritious soup of tomatoes, chick peas and lentils. It's an absolute must on many iftar tables, including my own, and it might also be offered at the pre-dawn breakfast which is served before a day of fasting begins. Outside of Ramadan, it can be enjoyed any time of the year.

Be sure to browse my List of Favorite Ramadan Recipes for more ideas of what to serve during this very special month.

Photo ? Christine Benlafquih

Karmouss and El Karmouss el Hindi

Both of these summer fruits are in season now, and I'm featuring them together because they share a common name. Common figs, on the top, are known as karmouss in Moroccan Arabic, while the cactus fruit (prickly pears or Indian figs) shown below are called el karmouss el hindi.

While the common figs are sold and eaten as-is, prickly pears require careful handling in order to get to the juicy fruit. In Morocco this time of year, just about every neighborhood has a karmouss el hindi vendor, who walks the streets with his cart laden with ripe cactus fruit. The vendor will peel the prickly pears for passers-by to eat on the spot or to bring home ready-to-eat in a bag.

Outside of Morocco you'll probably need to peel your own cactus fruit. How to Peel Prickly Pears shows how. Also see the glossary listing for Prickly Pears and for El Karmouss - Figs.

Photo ? Christine Benlafquih