Editor's pick

An essential element in Moroccan cuisine, the pickled goodness of preserved lemon also works well with Mediterranean and Middle Eastern fare.

Out of Africa chef Hassan M’Souli reveals how to prepare the classic Moroccan dishes of chermoula and tomato salsa. He uses them both in a colourful and flavour-packed...
Harissa can be used as a side dish to accompany a main meal, or mixed with olives for a spicy starter or used as a marinade for your choice of meat or fish.
I love filo pastry. I use it to top, to wrap, to stuff and to roll, savoury or sweet. It's cheap, and you might be surprised to learn that it cooks very well on a...
Chef Hassan M’Souli from Sydney's Out of Africa introduces this recipe for Moroccan minted lamb and mushroom kebabs. The couscous and asparagus dish is a great...
This is my version of a recipe that first made an appearance in pre-Victorian times in England before making a comeback as a sophisticated hors d’oeuvre in the...

Preserved lemon recipes