The tools of the Moroccan kitchen
Page 2 of 3 · Showing guides 25–48 of 58
Buying & care
Buying & care · 7 min
Decorative vs Cooking Tagine: Tell Them Apart
The prettiest tagines in the souk are often for serving, not cooking. Here is how to spot the difference before you buy the wrong one.
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Buying & care · 8 min
Caring for Moroccan Clay Cookware
Clay tagines, tanjia pots and bowls last for years with the right care. Here is how to season, use, clean and store Moroccan clay so it does not crack.
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Buying & care · 8 min
Moroccan Ceramics: A Guide to Safi Pottery
Safi is Morocco's pottery capital, its workshops turning out the glazed bowls, plates and tagines seen across the country. Here is what to know and buy.
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Buying & care · 8 min
How to Buy a Tagine in the Souk
Buying a tagine in a Marrakech souk is part inspection, part negotiation. Here is how to pick a real cooking pot and settle on a fair price.
Read guide Buying & care · 8 min
Best Tagine Brands and Where to Buy One
From artisan souk clay to established cookware brands, here is how to find a good tagine — what to look for, and where to buy at home or in Morocco.
Read guide Buying & care · 7 min
How to Pack and Bring a Tagine Home
A clay tagine is fragile and awkward to carry. Here is how to wrap, pack and fly with one so it arrives home in one piece.
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Buying & care · 8 min
Best Cookware for a Moroccan Kitchen Abroad
You can cook wonderful Moroccan food far from Marrakech with kit you mostly already own. Here is what actually matters and what to prioritise buying.
Read guide Buying & care · 8 min
Setting Up a Moroccan Kitchen: A Starter Kit
Everything you need to start cooking Moroccan food, in order of priority — from the one pot to buy first to the pantry that makes it all sing.
Read guideTools & utensils
Tools & utensils · 7 min
The Mehraz: Morocco's Brass Mortar and Pestle
The heavy brass mehraz crushes garlic, spices and preserved lemon with a force no blender matches. Here is how to choose, use and care for one.
Read guide Tools & utensils · 8 min
The Ferran Bread Oven and How to Bake at Home
The neighbourhood ferran bakes Morocco's daily bread in a wood-fired oven. Here is how it works and how to get similar results in a home kitchen.
Read guide Tools & utensils · 7 min
The Best Knives for Moroccan Cooking
Moroccan cooking leans on a few well-chosen knives rather than a big block. Here is what actually earns its place for tagines, salads and butchery.
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Tools & utensils · 8 min
The Mijmar: Cooking Over Charcoal, Moroccan Style
The mijmar is the portable clay or metal brazier that cooks tagines and grills brochettes over charcoal. Here is how to use one safely and well.
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Tools & utensils · 7 min
Moroccan Serving Tagines and Tableware
Beyond the cooking pot, Morocco sets a beautiful table with painted tagines, bowls and platters. Here is a guide to the serving pieces and how to use them.
Read guide Tools & utensils · 7 min
Spice Grinder vs Mortar for Ras el Hanout
Grinding your own ras el hanout is worth it — but should you use an electric grinder or a mortar? Here is how each performs and when to reach for which.
Read guide Tools & utensils · 7 min
The Moroccan Griddle for Msemen and Baghrir
Flaky msemen and spongy baghrir both cook on a flat griddle. Here is what pan to use, how to manage the heat, and home alternatives that work.
Read guide Tools & utensils · 7 min
Essential Moroccan Cooking Utensils
Beyond the tagine and couscoussier, a handful of small tools do the daily work in a Moroccan kitchen. Here is the essential utensil kit and what each is for.
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Tools & utensils · 7 min
Wooden Spoons and Tools in the Moroccan Kitchen
Carved wooden spoons, spatulas and scoops do the gentle work in a Moroccan kitchen. Here is what to own, why wood matters, and how to keep it in good shape.
Read guide Tools & utensils · 7 min
The Tass: Moroccan Water Jug and Handwashing Set
Before a shared meal, a Moroccan host pours water over guests' hands from an ornate jug and basin. Here is the tass set, its role and what to buy.
Read guide Tools & utensils · 7 min
Making Smen: Moroccan Butter Churn and Tools
Smen is Morocco's aged, salted preserved butter, traditionally made with a clay churn and pot. Here is the tools and the method, plus a simple home version.
Read guide Tools & utensils · 7 min
Moroccan Bread Baskets and Keeping Khobz Fresh
Bread is served at every Moroccan meal, and how you store it decides whether it stays soft or turns to stone. Here is the basket, the cloth and the keeping tips.
Read guide Tools & utensils · 7 min
Moroccan Skewers for Brochettes and Kefta
Grilled brochettes and spiced kefta need the right skewers to cook evenly over charcoal. Here is what to buy, flat versus round, metal versus wood.
Read guide Tools & utensils · 7 min
Jars for Olives, Preserved Lemons and Pickles
Preserved lemons, cured olives and pickles are staples of Moroccan cooking, and the right jar keeps them safe. Here is what to use and how to preserve well.
Read guideGrilling & roasting
Grilling & roasting · 9 min
Moroccan Rotisserie Spit: Mechoui & Whole-Lamb Roasting
Mechoui — whole lamb turned slowly over embers until the skin crackles and the meat pulls apart — needs a spit, a fire and patience. Here is how the setup works.
Read guide Grilling & roasting · 8 min
Mangal Charcoal Grill: Setup for Moroccan Kebabs & Brochettes
The narrow mangal grill is built for skewers, sitting them edge to edge over a long, shallow charcoal bed. Here is how to set one up for kefta and brochettes.
Read guideUse the real tools in Marrakech
Cook in a clay tagine and steam couscous in a couscoussier in a hands-on class.