The Mediterranean Tour: Northern Africa
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Peden and Munk Taylor and Jen1/10
Moroccan Chicken Brochettes
What cut of chicken should you use for these plump grilled sandwiches? Opt for dark-meat chicken for the thighs—they have plenty of fat that moistens the poultry while grilling.
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Tara Donne2/10
Grilled Moroccan Spiced Pork Tenderloin
Take cumin, cinnamon, and chile powder, and you're instantly on your way to Moroccan flavor. For this grilled pork tenderloin, marinate at least four hours before cooking.
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Patricia Heal3/10
Harissa-Marinated Top Sirloin Tips
Harissa—an easy to make paste—contains red peppers, garlic, coriander, and a variety of other common spices. Serve these marinated sirloin tips with plenty of couscous.
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Christopher Testani4/10
Pomegranate and Fennel Glazed Rack of Lamb
The origin of lamb is very important; for this recipe, opt for an American-raised lamb. Using a different origin's cut—like a smaller New Zealand-raised lamb—significantly impacts the cooking time.
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Jason Lowe5/10
Lamb Tagine With Chickpeas and Apricots
This Moroccan-style braise is deeply aromatic, meltingly tender, and exactly what you want on a chilly winter weekend.
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Photo by Peden + Munk6/10
Spice-Crusted Carrots with Harissa Yogurt
These blistered carrots get a rub of spicy Tunisian paste and nutty coriander. Be sure to keep an eye on the cooking—the sugar in the rub burns easily.
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Chris Gentile7/10
Grilled Flatbread
These chewy-crisp flatbreads are just right for drizzling with North African-spiced oil and mint sauces or wrapping around grilled meats like lamb. Use this master recipe and be free to improvise with toppings.
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Photo by Jonathan Lovekin8/10
Panfried Sea Bass with Harissa & Rose
This dish originates from Bizerte, the northernmost city in Africa. The beautiful garnish is rose petals, which are available in Middle Eastern stores and also online.
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Photo by Hirsheimer & Hamilton9/10
Pan-Roasted Chicken with Harissa Chickpeas
Harissa, a Tunisia spice paste, is a great shortcut ingredient to flavor, but like a bottle of wine, no two jars (or tubes) are the same. Always taste before using the full amount—you can add some more into the chickpeas later.
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Kiyoshi Togashi10/10
Braised Chicken with Dates and Moroccan Spices
For this Moroccan braise, use Medjool dates. You can store the dates in either the pantry or the refrigerator indefinitely. which should be served with enough couscous to soak up the delicious juices.
ByJoe Sevier
ByThe Editors of Epicurious
ByJoe Sevier
ByZoe Denenberg
ByThe Editors of Epicurious
ByJoe Sevier
ByJulia Price Baron