6 flavors that taste great with moroccan food
We analyzed over 500,000 recipes to figure out which ingredients makes moroccan food better. On average, recipes with moroccan food received a 4.39⭐ review scores. However, in some combinations, review scores improved significantly. Like with tomato paste. And sometimes worse. Like with butternut squash.
These are the most important combinations we found:
Stand out combinations
Improves
High potential
Worse all around
Common combinations
- olive oil
- salt
- cumin
- black pepper
- cilantro
- cinnamon
- lemon juice
- onion
- ginger
- cayenne
- turmeric
- carrots
- tomato
- chickpeas
- kosher salt
- almonds
- paprika
- honey
- water
- apricots
- saffron
- chicken broth
- couscous
- mint
- chicken stock
- harissa
- lemon zest
- yellow onion
- red chili flakes
- vegetable broth
- raisins
- red onion
- red bell peppers
- preserved lemon
- green olives
- golden raisins
- vegetable stock
- chicken thighs
- allspice
- ras el hanout
- chicken breast
Explore the stand out connections in the visual explorer 👉
Remember this is how people score them online. A bad combination might not be a bad combination. It might be hard to cook or people make poor substitutions. If you think it makes sense to use something, just pay extra attention.
Here are some great recipes we found with moroccan food:
Braised Moroccan-Style Lamb With Dried Prunes, Almonds and Apricots
cooking.nytimes.com
Review: 4/5 Dish Dragon Score: 6.7/10
Slow Cooker Chicken Tagine With Butternut Squash
cooking.nytimes.com
Review: 4/5 Dish Dragon Score: 6.5/10
Couscous With Celery, Parsley and Red-Wine Vinegar
cooking.nytimes.com
Review: 5/5 Dish Dragon Score: 6.5/10
Brik (Egg-stuffed pastry for one serving)
cooking.nytimes.com
Review: 4.39/5 Dish Dragon Score: 6.1/10
