Now is the perfect time to liven up the palate with interesting spices and all of those beautiful farmers market tomatoes and carrots at the ready, so don't dusty off those tagines quite yet.
Briefly, tagines are both a clay cone-shaped cooking pot used in many North African kitchens and the name of slow-baked meat and vegetable dishes and stews traditionally found in North African kitchens. But lest you think this is the mainstay of Moroccan cuisine, there are beautiful salads boasting lentils and chickpeas and bright, vibrant spices. There are fragrant carrot soups, salty firm cheeses, oil-cured olives and honey-kissed desserts.
Like all regional cooking, Moroccan cuisine relies on seasonal produce and boasts both tradition and experimentation. So now it's our turn to experiment in the kitchen, without the need to buy any new kitchen gadgets or boast about our new equipment. Instead, let's just prepare some lentils.
Try a Recipe:
• Moroccan Lentil Soup - The New York Times
• Matbucha (Moroccan Tomato Salad) - The Shiksa in the Kitchen
• Moroccan Chickpea and Barley Salad - Simply Recipes
• Moroccan-Spiced Pastitsio with Lamb and Feta - Epicurious
• Almond Pastries in Honey Syrup - Leite's Culinaria
(Image: Tori Avey/ Shiksa in the Kitchen)