Hundreds of years of cultural influence from other countries – Arabian, Mediterranean and European – have created the diverse Moroccan food we know today. Spices play an integral part, and the balancing of these complex flavours is an art that goes a long way back.
Think olive oil, lemon, wheat, fruit, cinnamon, saffron and ginger. Think secondary cuts of meat, slow cooked until tender in a tagine. Think social, communal gatherings full of laughter... and be generous – Moroccan is all about sharing.
Here are two interesting recipes to spice up your menu.
Moroccan Boscaiola
Spaghetti, al dente, gets a whole new tantalizing taste when mixed with bacon, mushroom, brown onions and
KNORR Moroccan Sauce.
Moroccan Spiced Roast
Go big and bold with the Moroccan flavours enhanced by KNORR Moroccan Sauce and bake low and slow for a
perfect tender leg of lamb.
