Called berbere in Ethiopia, this hot and fragrant blend can be used to flavor vegetable tagines or used with legume dishes.

A light yet fragrant spice blend, my version does not toast the spices before grinding them. La Kama is often used in harira, the lentil ...

Very aromatic without being overpoweringly hot, this spice blend is versatile for tagine dishes that include fruit and can even be used i...

The dried fruit sweetens the tagine and if you serve preserved or fresh lemon wedges with it, the dish is balanced with tart, spicy and s...

Two colorful and aromatic spices combine in this beautiful dish tastes fit for a sultan. Chickpeas and potatoes give substance to tagine,...

Cinnamon is one of the 1 tbsp key ingredients in North African spice blends. Here its sweetness is balanced by the tartness of the dried ...

The tart, fresh citrus taste of oranges in this tagine dish is subtle yet refreshing.

The anise of the fennel bulb is mild and adds a hint of licorice to the delicately seasoned vegetables in this dish. The feta cheese adds...

In Berber kitchens (sometimes little more than an open fire pit), dried chickpeas were a staple that was easy to store and transport. The...

Pink and perfectly seasoned, this salad is pretty served over fresh, tender spring greens.