Moroccan how-to guides
Page 3 of 6 · Showing guides 49–72 of 126
About a day of preparation
How to Host a Moroccan Dinner — Menu, Timing and Hospitality
How to host a Moroccan dinner: planning a balanced menu of salads, tagine and dessert, timing slow dishes, setting a generous table, and welcoming guests with tea.
Read the guide
About 15 minutes
How to Layer a Tagine So Everything Cooks Evenly
How to layer a Moroccan tagine — what goes on the bottom, where the meat sits, and how to stack the vegetables into a cone so everything finishes together.
Read the guide
About 30 minutes
How to Make Almond Milk, Moroccan Style — Sharbat bil Looz
How to make Moroccan almond milk (sharbat bil looz): blending blanched almonds with milk, sugar and orange blossom water into a rich, fragrant celebration drink.
Read the guide
About 30 minutes
How to Make Amlou — Moroccan Almond and Argan Oil Butter
How to make amlou, Morocco's rich almond, argan oil and honey spread: toasting almonds, grinding to a paste, and blending with culinary argan oil and honey.
Read the guide
About 45 minutes
How to Make Baghrir — Moroccan Thousand-Hole Semolina Pancakes
How to make baghrir, Morocco's spongy thousand-hole pancakes: a pourable semolina batter, cooking on one side only, and getting the tiny bubbles that soak up honey.
Read the guide
About 2 hours (including proving)
How to Make Batbout — Moroccan Pocket Bread
How to make batbout, the soft Moroccan flatbread cooked entirely on a griddle rather than baked, puffing up hollow like a pitta.
Read the guide About 1 hour
How to Make Bissara — Moroccan Dried Fava Bean Soup
How to make bissara, Morocco's silky dried fava bean soup: simmering split beans with garlic and cumin, blending smooth, and finishing with olive oil and paprika.
Read the guide About 1 hour
How to Make Briouats — Crisp Moroccan Filled Pastry Triangles
How to make briouats, Morocco's crisp filled pastry triangles: preparing savoury or sweet fillings, the flag-fold in warqa or filo, sealing, and frying golden.
Read the guide
About 3 hours
How to Make Chebakia — Sesame and Honey Ramadan Pastries
How to make chebakia, Morocco's flower-shaped sesame pastries: spiced dough, folding the rose shape, deep-frying, then soaking in warm honey and coating in sesame.
Read the guide
About 2.5 hours
How to Make Chicken Pastilla (Bastilla)
How to make Moroccan chicken pastilla with layered warqa pastry, spiced shredded chicken, almonds and a cinnamon-sugar top — the classic sweet-savoury pie.
Read the guide About 90 minutes
How to Make Chicken Tagine — Preserved Lemon and Olive Style
How to make Moroccan chicken tagine with preserved lemon and olives: marinating in charmoula, slow-braising with saffron and ginger, and reducing a glossy sauce.
Read the guide About 75 minutes (plus marinating)
How to Make Fish Tagine with Chermoula
How to make Moroccan fish tagine with chermoula marinade — coriander, garlic, cumin and paprika layered with peppers and tomatoes over white fish.
Read the guide About 40 minutes
How to Make Harcha — Moroccan Semolina Griddle Bread
How to make harcha, the crumbly, buttery Moroccan semolina bread cooked on a griddle rather than baked — no yeast, no proving, just a quick pan bread.
Read the guide About 90 minutes
How to Make Harira — Morocco's Hearty Tomato and Lentil Soup
How to make harira, Morocco's rich tomato, lentil and chickpea soup: building the spiced base, thickening with a flour tedouira, and finishing with lemon and herbs.
Read the guide About 75 minutes
How to Make Harira Soup — The Ramadan Classic
How to make authentic Moroccan harira soup with lentils, chickpeas, tomatoes and the tedouira flour thickener that gives it its silky finish.
Read the guide About 40 minutes
How to Make Harissa Paste — A Fiery North African Chilli Paste
How to make harissa paste from dried chillies, garlic and spices: rehydrating, toasting seeds, blending and storing a fiery North African paste under a seal of oil.
Read the guide About 55 minutes
How to Make Kefta Mkaouara — Kefta Tagine with Eggs
How to make kefta mkaouara, the Moroccan kefta tagine with whole eggs poached directly in the spiced tomato sauce and served straight from the dish.
Read the guide About 60 minutes
How to Make Kefta Tagine — Moroccan Meatballs in Tomato-Pepper Sauce
How to make kefta tagine, spiced Moroccan meatballs simmered in a cumin-scented tomato and pepper sauce, finished with fresh coriander.
Read the guide About 2 hours including proving
How to Make Khobz — Everyday Moroccan Round Bread
How to make khobz, the round Moroccan daily bread: mixing a semolina-and-flour dough, kneading, proving, shaping flat discs and baking a crisp crust with a soft crumb.
Read the guide About 2.5 hours
How to Make Lamb Tagine — With Prunes and Almonds
How to make Moroccan lamb tagine with prunes and almonds: browning the meat, a warm cinnamon and ginger sauce, slow-braising to tender, and a sweet-savoury finish.
Read the guide About 2 hours
How to Make Lamb Tagine with Prunes, Cinnamon and Honey
How to make Moroccan lamb tagine with prunes — a sweet-savoury braise with cinnamon, ginger and honey, finished with toasted almonds and sesame seeds.
Read the guide About 50 minutes
How to Make Maakouda — Moroccan Fried Potato Cakes
How to make maakouda, the crisp Moroccan fried potato patties spiced with cumin and coriander, a popular street-food snack and sandwich filling.
Read the guide About 4-5 hours
How to Make Mechoui — Moroccan Slow-Roasted Whole Lamb
How to make mechoui, Morocco's slow-roasted lamb: a cumin, garlic and butter rub, very slow roasting until the meat is falling apart, and serving with cumin and salt.
Read the guide About 5 hours
How to Make Mechoui — Whole Roasted Moroccan Lamb
How to make mechoui, the slow-roasted whole lamb rubbed with cumin and salt, cooked until the meat falls from the bone — oven method included.
Read the guideLearn it hands-on in Marrakech
Cook these dishes beside a local host — market visit included.