The tools of the Moroccan kitchen
Page 3 of 3 · Showing guides 49–58 of 58
Grilling & roasting
Grilling & roasting · 9 min
The Pit Oven (Mechoui Hole): Building & Using an Earth Oven
The buried pit oven turns a hole in the ground into a slow, smoky roasting chamber for whole lamb. Here is how the traditional earth oven is built and fired.
Read guide Grilling & roasting · 7 min
Cast-Iron Grill Pan: Indoor Moroccan Grilling
No garden, no charcoal, still craving grilled kefta and brochettes? A ridged cast-iron grill pan brings Moroccan grilling indoors. Here is how to use one well.
Read guide Grilling & roasting · 7 min
Fish Grill Basket (Grilloir): Essaouira-Style Seafood
On Essaouira's port, whole sardines and sea bream are grilled in hinged wire baskets that let you flip a fragile fish without it falling apart. Here is how they work.
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Grilling & roasting · 8 min
Charcoal Chimney & Fire Management for Moroccan Grilling
Great Moroccan grilling is really fire management: clean coals, the right heat, and a bed that lasts a whole meal. Here is how the chimney starter and coal control work.
Read guideBaking & pastry
Baking & pastry · 8 min
Warqa Pastry Pan (Tobsil dial Warqa): Paper-Thin Sheets at Home
Warqa is the gossamer pastry behind pastilla and briouats, dabbed onto a hot inverted pan until it forms a lacy sheet. Here is the pan and the technique behind it.
Read guide Baking & pastry · 7 min
Moroccan Cookie Moulds (Tabaâ): Ghriba & Maamoul Shapes
Carved wooden and metal moulds press the patterns into maamoul, ghriba and festival sweets. Here is how the tabaâ works and how to get a clean release every time.
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Baking & pastry · 7 min
Khobz Bread Stamp & Scoring Tools: Marking Moroccan Loaves
The docking stamp and the knick of a blade are how Moroccan bread is marked before baking — for even rise, for the baker's signature, and for the neighbourhood oven.
Read guide Baking & pastry · 7 min
Baghrir Pan: Choosing & Caring for the Honeycomb Crepe Surface
Baghrir's thousand holes only appear on the right pan at the right heat, cooked on one side alone. Here is how to choose a pan and get a perfect honeycomb.
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Baking & pastry · 7 min
Pastilla Baking Tray & Layering Technique Tools
Pastilla is architecture in pastry: fragile warqa layered into a shallow round dish, filled, sealed and dusted. Here are the trays and tools that make the layering work.
Read guide Baking & pastry · 7 min
Sfenj Doughnut Tools: Moulds, Oil Thermometers & Spider Skimmers
Sfenj — Morocco's chewy, ring-shaped street doughnut — is deep-fried by hand in bubbling oil. Here are the few tools that make frying them at home safe and reliable.
Read guideUse the real tools in Marrakech
Cook in a clay tagine and steam couscous in a couscoussier in a hands-on class.