Month 5 - Morocco
An adventure through the warm and aromatic spices of Moroccan cuisine.
Ahlan wa sahlan (AH-lan wa SAH-lan) - You are welcome here!
This month, Snail Mail Supper Club is taking you to Morocco, a country where food is inseparable from hospitality, where a meal is never rushed, and where the table is always set with more than you could possibly eat. Moroccan cooking is warm, generous, and deeply aromatic. It is the cuisine of slow braises and carefully blended spices, of cooked salads and fragrant broths, of orange blossom water and cinnamon and the scent of something wonderful simmering on the stove.
Morocco has been on my mind for this adventure since the very beginning. There's something about Moroccan cooking that I think is just right for where you are on this journey. You've learned to braise in Greece, to build a rustic Italian sauce, to char and simmer in Mexico, and to fry and slow-cook your way through the American South. You're ready for the spice cabinet. You're ready for the tagine.
What I love most about this month is how the whole kitchen smells. The moment that ras el hanout hits the pan - cumin, cinnamon, coriander, paprika all blooming together - your home becomes somewhere else entirely. That's the magic I wanted you to have.
What to drink: Sparkling water with fresh mint and a squeeze of lemon is the Moroccan table classic - refreshing, fragrant, and perfect with spiced food.
Or go festive with a Casablanca Fizz: fresh lemon juice, honey, a splash of rose water, sparkling water, and lots of ice. Morocco in a glass.
Choose a playlist and a nice, cold drink and get ready for a culinary adventure!
This Month's Core 4
Chicken Tagine with Preserved Lemon
Morocco's most iconic dish. Tender, slow-braised chicken in a warmly spiced sauce with briny olives and the unmistakable citrus depth of preserved lemon. One pot, deeply rewarding, and made to be shared.
Zaalouk
A smoky, garlicky Moroccan cooked salad of roasted eggplant and tomatoes served warm or at room temperature with crusty bread. One of the great make-ahead dishes: it only gets better as it sits.
Couscous with Herb Butter
Light, fluffy, and fragrant, Moroccan couscous is one of the great kitchen revelations. Once you learn the technique, you'll make it constantly. The herb butter finish takes it from simple to spectacular. *** Important!! For my friends who received this recipe assignment - there is a step in the process missing from the recipe card!*** Step 2: Steam the Couscous. Place the couscous in a large heatproof bowl. Pour the boiling liquid over the couscous, add 2 tablespoons of the butter, and stir once to combine. Cover tightly with plastic wrap or a plate and let sit undisturbed for 10 minutes. Don't peek, the steam is doing the work.
Moroccan Rice Pudding
Silky, perfumed, and gently spiced, this is Moroccan comfort at its finest. Orange blossom water and cinnamon transform humble rice pudding into something that feels genuinely special. Simple to make, beautiful to serve, and the perfect quiet ending to a rich, spiced meal.
Set the Mood
Curated playlists to enhance your celebration!
Watch & Learn
The Moroccan Mint Tea Ritual
Watch VideoMoroccan Bread (Khobz) Recipe
Watch VideoTagine How To
Watch VideoHelpful Links
Here are some links that I used when preparing these recipes and setting the table for our Moroccan meal.
For the Recipes:
For Setting the table:
This Month's Supplementals
Setting the Table
Setting the table has brought me unexpected joy each month! It's so much fun to set the tone with a table that transports you to that foreign destination. It adds to the ambience of the meal and makes it that much for memorable.
Tips & Notes
Prep ahead
Many components can be prepared in advance to save time on the day of your meal.
Ingredient substitutions
Feel free to swap ingredients based on dietary preferences or what you have on hand.
Timing is everything
Read through the entire recipe before starting to understand the flow and timing of each step.