My mostly-dry December happened because my sister, Molly, and I took a long-planned trip through Morocco, going from Rabat to the Western Sahara, passing through the Atlas Mountains and ending in ...

Though khunjul (sometimes spelled khoudenjal) gets referred to as a “tea,” it’s really a roster of heady spices, most prominently the ginger-like galangal root, without any actual tea leaves.

Preheat the oven to 200°C. Heat a saucepan with the sunflower oil. Add the onion, garlic, chilli, ginger and spices. Cook for 4 minutes. Place all the other vegetables and grated orange rind in ...

Heat half the oil in a large frying pan until smoking hot and add the mince. Cook to seal and then add the remaining oil, onion, celery and garlic. Cook for 10 minutes then add the spices. Cook ...

Chop the fennel seeds then add the garlic and chop together. Add a good pinch salt and use the side of the knife to puree the garlic into the seeds. Add the remaining spices and oil and rub all ...

I enjoyed this spicy raw salad so much when I tried it ... Cumin, coriander and caraway seeds give a fragrant Moroccan richness while lemon, tahini, parsley and olive oil suggest the Middle ...