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

Tagine of chicken with tomatoes and honey

Most of the Moroccan tomato sauces are zesty, but Tagine of chicken with tomatoes and honey sauce is gently flavoured with saffron, cinnamon and honey. It may seem an unusual combination, but it is surprisingly tasty and satisfying.

Although most tagines is eaten with Moroccan bread to dig around, this particular dish might work well as an entrée served with a fork, alone or over a bed of rice.

Photo Christine Benlafquih