Moroccan cooking tips & how-to guides
Page 5 of 5 · Showing tips 97–120 of 120
Spice know-how
Spices & substitutes
Ras el hanout, cumin, saffron vs turmeric, smen, harissa — what they are, how to use them, and what to reach for when you can't find them.
The right kit
Equipment
Tagines, couscoussiers, diffusers and more — how to choose, use and care for the tools of Moroccan cooking, and what to use if you have none.
Choose a tagine
How to Choose a Tagine Pot
Cooking-grade vs decorative, clay vs cast iron, and the right size to buy.
Read the guide Clay vs cast iron
Clay vs Cast-Iron Tagine
Authenticity and earthiness vs durability and convenience — which suits you.
Read the guide
Couscoussier?
Do You Need a Couscoussier?
The two-tier couscous steamer — when it's worth it and how to improvise one.
Read the guide Care for a tagine
How to Care for a Clay Tagine
Wash gently, dry fully, re-oil and store right — keep a clay pot alive for years.
Read the guide
Mortar & pestle
Choosing a Moroccan Mortar and Pestle
Brass, stone or wood — the traditional tool for pounding spices, garlic and herbs.
Read the guide
No tagine? Use this
The Best Pot for Tagine If You Have No Tagine
A heavy lidded pot or Dutch oven braises a tagine just as well — here's how.
Read the guide Heat diffuser
Using a Heat Diffuser for a Tagine
The cheap metal disc that protects clay from the flame — why it's essential.
Read the guide Store spices
How to Store Moroccan Spices
Airtight, dark and cool — and buy whole to keep flavour longer.
Read the guide
Tea set
The Moroccan Tea Set Explained
The berrad teapot, engraved tray and glasses — the ritual kit for mint tea.
Read the guide Glazed vs unglazed
Glazed vs Unglazed Tagine
Earthier flavour and seasoning vs easier care — which clay tagine to buy.
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Baking tools
Essential Tools for Moroccan Baking
Griddle, flat pan and a few basics for bread, msemen, baghrir and pastries.
Read the guide Clean a tagine
How to Clean a Tagine Pot
Cool it, soak it, brush gently — cleaning clay without stripping its seasoning.
Read the guide Charcoal vs gas
Charcoal vs Gas for Cooking a Tagine
The traditional brazier vs the modern hob — flavour, control and practicality.
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Best knife
The Best Knife for Moroccan Cooking
A sharp all-purpose knife does 90% of it — plus the tools for fine herb-chopping.
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Serving dishes
Serving Dishes for a Moroccan Meal
The serving tagine, shared platters and low table — how Moroccan food is presented.
Read the guide Store lemons & smen
How to Store Preserved Lemons and Smen
Keep these preserved staples safe — submerged, sealed and cool for the long haul.
Read the guide Pressure cooker
Using a Pressure Cooker for Moroccan Dishes
Speed up tagines, harira and chickpea dishes — with trade-offs you should know about.
Read the guide Moroccan grill
Choosing a Moroccan Grill or Barbecue
Charcoal mangal, kettle barbecue or gas grill — options for kefta, brochettes and mechoui.
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Soup pots
The Right Pot for Harira and Moroccan Soups
Heavy-bottomed, large and lidded — what to look for in a pot for harira, bissara and chorba.
Read the guide Baking trays & moulds
Baking Trays and Moulds for Moroccan Pastries
Flat trays, ring moulds, crescent shapers — kit for Moroccan baking at home.
Read the guide Food processor
Choosing a Food Processor for Moroccan Cooking
What a food processor does well in a Moroccan kitchen — and what it ruins.
Read the guide Charcoal kanoun
How to Use a Charcoal Kanoun Safely
The traditional Moroccan brazier — how to light it, control the heat and cook safely.
Read the guideCook it hands-on in Marrakech
Put these tips to work in a class with a local cook.