Sashimi Salmon with Argan Oil

Argan oil is one of the most remarkable flavors in Moroccan cuisine. Today, it can be found in some of the finest restaurants in the world as curious chefs utilize the secret of this longtime Berber tradition.

Argan oil is lighter than nut and olive oils, having a weight and body similar to seed oils like sesame. This, however, is where the similarity ends. The aroma hits you as soon as you open the bottle; it starts with a hint of nuttiness then expands to toastiness and spice. The flavor matches the aroma and provides an oh-solight, buttery mouth feel with a sharp finish.

Mustapha’s Argan oil is produced by recently formed co-ops that provide better working conditions for the Berber tribeswomen who have been producing the oil for generations. The revitalization of the Argan industry has also helped stave off the encroaching Sahara; the roots of the Argan tree grow so deep they literally halt the advancing desert.

Uses: Four Star chefs use Argan oil to finish soups, create vinaigrettes, flavor cooked grains, and to finish grilled meats, fish, and vegetables. We suggest much of the same. For salads, create vinaigrettes using lighter acids like lemon juice, verjus, Banyuls vinegar or any combination of these. You can also blend the Argan with grape seed oil or a light olive oil to create a softer flavor. An Argan oil vinaigrette works well with salads composed of strongly flavored ingredients like blue cheese, grilled meats, poultry - even nuts and fruit. We also recommend it to finish bean and vegetable soups, such as a puréed white bean soup, squash soup or potato and leek soup. Don't forget to experiment with it on grilled halibut or sea bass!

Sashimi Salmon with Argan Oil

The combination of Mustapha’s Moroccan Argan oil and fresh lemon juice is an easy way to bring out the peak flavor of sashimi-grade wild salmon. This recipe is a real crowd pleaser.

Chicken, Fennel and Olive Tagine

A classic Moroccan ingredient, preserved lemons lend an almost indecipherable flavor to a whole host of Moroccan dishes such as couscous, lamb and vegetables tagines, recipes for chicken and fish, and all manner of salads. The "lemonness" you expect is softened and sour and salty elements combine with a hint of sweetness for an entirely new flavor experience. Mustapha's preserved lemons are cured and packed in a mild brine solution, which transforms the once bitter lemon rind into a completely different ingredient, one that you will find both enticing and indispensable, and not just for Moroccan cuisine. As Paula Wolfert - the world famous author of many cookbooks on Mediterranean cuisines - notes, "their unique pickled taste and special silken texture cannot be duplicated with fresh lemon or lime juice, despite what some food writers have said."

Preserved lemons are usually rinsed to remove excess saltiness, and the rind can be blanched to remove even more of the saltiness. You can use the entire lemon if you wish the flesh is most often used in stews. The lemons will keep for well over a year in their brine - you may see a lacy, white substance clinging to preserved lemons; it is perfectly harmless, and can be removed by rinsing. Try slicing preserved lemons thinly and tucking them into a fragrant stew or lentil dish, bake with fish or lamb or toss in a fresh vegetable salad. A twist of preserved lemon rind will make for one incredible martini. Preserved lemons are a common, though often unrecognized, flavor in Moroccan cooking where they are known as hamad muraqqad and sold loose in the souks - they are also an important ingredient throughout the rest of North Africa. The distinctive texture and flavor of preserved lemons is essential to not only traditional Moroccan cooking, but also to the contemporary cooking of the some of the best chefs in the South of France, Spain, England, and right here in the USA.

Chicken, Fennel and Olive Tagine

Serves 4 to 6

Leg of Lamb with Harissa

Harissa is a classic table accompaniment in Moroccan cooking and at the Moroccan table. The presence of harissa at the table is almost as ubiquitous as olives. Mustapha's Harissa is the gold standard and nothing sold here in the U.S. can really compare. Harissa has an unforgettably intense, slow burn that will spice up any dish. Uses: Its relatively salty quality takes to lifting the flavors of milder foods such as couscous. You can serve harissa as a side sauce for grilled and roast meats and poultry. Additionally, it can be used to heighten the flavor of tagines (stews), soups and sauces.

Leg of Lamb with Harissa Serves: 8 to 10