Morocco cuisine was my theme to end the year 2011. I enjoyed cooking these dishes because it allowed me to experience blending spices, herbs, preserved lemons to create an array of dishes.Many spices like cumin, coriander, saffron, dried ginger, dried chilies, ginger, cinnamon and paprika were used. One of my favorite ingredients was the preserved lemons. It added saltines, lemon flavor, tartness and freshness to the dishes.
Eggplants served with Spicy Yogurt