Moroccan recipes by ingredient
Page 2 of 5 · Showing ingredients 25–48 of 98
Cinnamon
Recipes with Cinnamon — Morocco's Bridge Between Sweet and Savoury
The best Moroccan recipes with cinnamon — bastilla, lamb tagine with prunes, orange salad and rice. Stick versus ground, how much to use, and how to buy it.
Read the guide
Cloves
Recipes with Cloves — Morocco's Deep Note in Festive Tagines and Ras el Hanout
How Morocco uses cloves (qronfel) — a few whole buds in festive lamb tagines, mrouzia, spiced tea and ras el hanout. How much to use before they overpower.
Read the guide
Coriander
Recipes with Coriander — Morocco's Essential Green Herb and Seed
The best Moroccan recipes with coriander — chermoula, harira, tagines and salads. Fresh leaf versus seed, how to use both, and how to keep coriander fresh.
Read the guide
Courgette
Recipes with Courgette — A Tender Everyday Vegetable in Moroccan Cooking
The best Moroccan recipes with courgette — seven-vegetable couscous, courgette tagine and cooked salad. How to cook it without going mushy, and buying tips.
Read the guide
Courgette
Recipes with Courgette — Moroccan Courgette Tagines and Salads
The best Moroccan recipes with courgette — courgette tagine, stuffed courgettes and courgette salad. How Moroccans cook courgette so it holds its shape.
Read the guide Couscous
Recipes with Couscous — Steaming Morocco's National Grain the Right Way
How to cook couscous the Moroccan way — seven-vegetable couscous, tfaya, and sweet seffa. Why you steam it, how to hand-roll the grains, and how to buy it.
Read the guide Couscous
Recipes with Couscous — Morocco's Friday Dish and Its Many Forms
The Moroccan recipes built around couscous — the Friday seven-vegetable version, sweet seffa, tfaya-topped, and how to steam it properly.
Read the guide Cumin
Recipes with Cumin — The Earthy Heartbeat of Moroccan Everyday Food
The best Moroccan recipes with cumin — kefta, grilled meats, chermoula and salads. Whole versus ground, how to toast it, and how to buy the freshest cumin.
Read the guide
Dates
Recipes with Dates — Sweetness at the Heart of Moroccan Cooking
The best Moroccan recipes with dates — lamb tagine, stuffed dates, sellou and Ramadan sweets. Which varieties to use, how to stone and stuff them, and how to buy them.
Read the guide
Eggs
Recipes with Eggs — From Berber Omelette to Kefta Tagine
The best Moroccan recipes with eggs — kefta and egg tagine, Berber omelette and khlea with eggs. How to cook eggs in a tagine and how to buy the best.
Read the guide Fava Beans
Recipes with Fava Beans — Morocco's Beloved Broad Bean, Fresh and Dried
The best Moroccan recipes with fava beans — bissara soup, fresh fava tagine and cooked salad. Fresh versus dried, how to peel and cook them, and buying tips.
Read the guide
Fennel
Recipes with Fennel — Moroccan Fennel Salad and Braised Fennel
The best Moroccan recipes with fennel — fennel salad, braised fennel with fish and fennel bulb tagine. How Moroccans use fennel bulb, fronds and seeds.
Read the guide Fennel Seed
Recipes with Fennel Seed — A Digestive, Aromatic Seed in Moroccan Cooking
How Moroccan cooking and herbal tradition use fennel seed — teas, spiced breads, and its role alongside other aromatic seeds.
Read the guide Figs
Recipes with Figs — Fresh and Dried Sweetness in Moroccan Cooking
The best Moroccan recipes with figs — fig and lamb tagine, dried fig compote and fresh fig salads. How to use fresh versus dried figs, and how to buy them.
Read the guide Fish
Recipes with Fish — Chermoula, Coastal Tagines and Grilled Catch
The best Moroccan fish recipes — chermoula fish tagine, grilled sardines and fish bastilla. How to marinate in chermoula, which fish to use, and buying tips.
Read the guide Freekeh
Recipes with Freekeh — Morocco's Smoky Roasted Green Wheat
How Morocco cooks freekeh (frik) — the roasted green wheat used in soups, pilafs and as a couscous alternative. Its smoky, nutty flavour and how to cook it.
Read the guide Fresh Apricots
Recipes with Fresh Apricots — Morocco's Early-Summer Fruit for Tagines and Jam
How Morocco uses fresh apricots (mishmash) — in lamb tagines, jams and compotes. Choosing ripe fruit, and the difference from dried apricots in cooking.
Read the guide Fresh Figs
Recipes with Fresh Figs — Morocco's Late-Summer Fruit for Tagines and Tables
How Morocco uses fresh figs (karmous) — eaten ripe, roasted with honey, in fruit tagines and salads. Choosing ripe figs and pairing them with walnuts and cheese.
Read the guide Fresh Lemon
Recipes with Fresh Lemon — Beyond the Preserved Jar
How Moroccan cooking uses fresh lemon, distinct from preserved lemon — chicken dishes, salads, dressings, and homemade lemonade.
Read the guide Fresh Mint
Recipes with Fresh Mint — Beyond the Glass of Moroccan Tea
How Moroccans cook with fresh mint — the famous mint tea, mint in salads, soups and tagines. Which variety to use, how to keep it fresh, and how to buy it.
Read the guide Garlic
Recipes with Garlic — The Pungent Foundation of Moroccan Flavour
The best Moroccan recipes with garlic — chermoula, zaalouk, tangia and bean stews. How Moroccans use it raw and cooked, how much to use, and how to buy it.
Read the guide Ginger
Recipes with Ginger — The Warming Root in Every Moroccan Tagine
The best Moroccan recipes with ginger — chicken mqualli, lamb tagine and harira. Ground versus fresh, how much to use, and how to buy and store ginger.
Read the guide Goat
Recipes with Goat — Moroccan Goat Tagine and Mountain Cooking
The best Moroccan recipes with goat meat — goat tagine, mountain-style mechoui and goat couscous. How Moroccans season and slow-cook goat to keep it tender.
Read the guide Green Beans
Recipes with Green Beans — A Fresh, Tender Vegetable for Moroccan Tagines
The best Moroccan recipes with green beans — green bean and meat tagine, cooked salad and couscous. How to cook them tender, quantities, and how to buy them.
Read the guideCook with these ingredients in Marrakech
Shop the spice souk and cook a full meal in a hands-on class.