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Moroccan
![Zaalouk and an Aubergine Dip](https://morso-vegan.transforms.svdcdn.com/production/images/Zaalouk.jpg?w=705&auto=compress%2Cformat&fit=crop&dm=1581360360&s=7f985911278f3c70c9545aac3418be19)
Here are two of our favourite aubergine dips inspired by the cuisine of Greece and Morocco. Zaalouk is a Moroccan
![Festive Bastilla](https://morso-vegan.transforms.svdcdn.com/production/images/6486514781_b216d6153e_o.jpg?w=703&auto=compress%2Cformat&fit=crop&dm=1581359960&s=d19309294957dca448e182f82c1f7117)
This festive dish is our vegetarian version of the Moroccan pie which traditionally is made of pigeon. You can
![Rose Harissa](https://morso-vegan.transforms.svdcdn.com/production/images/8067121371_08e54121c0_o.jpg?w=701&auto=compress%2Cformat&fit=crop&dm=1581360082&s=43d3f570f4d0802ecfda69541e011634)
Rose HarissaDietary: Vegan, Gluten Free Makes about 175mlIngredients:1 tsps cumin seeds2 tsps coriander seeds2 tbsps edible rose petals6 large red
Ras-el-Hanout is a traditional spice mix from North Africa. We use it for our Moroccan tagine, Moorish roasted cauliflower, and