Tagine
A clay pot with a cone for a lid: steam falls back as dew, and a courtyard meal cooks without wasting a drop.
Moroccan cuisine · Cookware
Moroccan hearths
The pots, disks, and ovens that make Moroccan food sound like itself — not a substitute skillet with the same recipe printed on top.
A cuisine is a shape of fire as much as a spice drawer. These are the vessels this kitchen still cooks in — the hearths of the country, with an Amazon search if you want to bring one home.
Back to Moroccan cooking · Open the Moroccan pantry · All cookware
Couscoussier
Two pots stacked: a stew below, a rain of steamed semolina above — Friday lunch in a single column of steam.
Dutch oven
A heavy pot with a tight lid: the one the 30 books reach for when they do not name a country-specific hearth.
Mortar and pestle
A bowl and a weight: salsa, pesto, and spice pastes that still taste of the stone they were born in.
Berrad
A swan-necked teapot: gunpowder tea, mint, and the pour that is a Moroccan welcome.
Tanjia
An urn of clay left in the ashes of a hammam furnace: Marrakech's overnight stew.
Gsaa
A wide wooden platter: couscous is steamed, then raked and buttered in the bowl it will be eaten from.
Keep cooking
The Moroccan pantry, pots, and table
The spices, mixes, and hearths that belong to Moroccan cooking — then the people around them, and the kitchens still joining the table.
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