Nargisse Benkabbou shares two vibrant Moroccan recipes perfect for a celebratory feast: a tagine-inspired pasta and a spicy slow-cooked lamb dish.
Tagine Pasta
This dish combines the deep, aromatic flavors of a traditional tagine with the comforting familiarity of pasta. Benkabbou's recipe features a rich sauce of tomatoes, onions, and warming spices like cumin, turmeric, and cinnamon, simmered until thickened. The sauce is then tossed with al dente pasta and finished with fresh cilantro and a squeeze of lemon for brightness.
Spicy Slow-Cooked Lamb
For the lamb, Benkabbou recommends a shoulder cut, slow-cooked with a blend of paprika, ginger, saffron, and chili for gentle heat. The meat becomes tender and falls apart, served atop a bed of fluffy couscous or with crusty bread to soak up the savory juices. Preserved lemon and olives add a tangy, briny contrast.
Both recipes are designed to be shared, embodying the communal spirit of Moroccan dining. Benkabbou encourages home cooks to adjust spices to their preference and to take time with the slow cooking for maximum depth of flavor.