Moroccan recipes by ingredient
Page 4 of 5 · Showing ingredients 73–96 of 98
Prawns
Recipes with Prawns — Chermoula Shellfish from the Moroccan Coast
The best Moroccan recipes with prawns — prawn pil-pil, chermoula prawn tagine and seafood bastilla. How to cook prawns without toughening them, and buying tips.
Read the guide Preserved Lemons
Recipes with Preserved Lemons — Morocco's Secret Flavour Weapon
The best Moroccan recipes using preserved lemons — chicken tagine, fish chermoula, salads and dressings. How to use the rind, how much to add, and how to make your own.
Read the guide Prickly Pear
Recipes with Prickly Pear — Morocco's Roadside Cactus Fruit and Its Oil
How Morocco enjoys prickly pear (karmous nsara/hindi) — chilled fruit, juice and syrup, and the prized cactus seed oil. Peeling safely and dealing with the spines.
Read the guide
Prunes
Recipes with Prunes — The Dark, Rich Heart of Moroccan Sweet-Savoury Tagines
The best Moroccan recipes with prunes — lamb tagine with prunes and almonds, mrouzia and chicken. How to plump them, quantities, and how to buy the best.
Read the guide
Pumpkin
Recipes with Pumpkin — Sweet Autumn Flesh for Couscous and Tagines
The best Moroccan recipes with pumpkin — seven-vegetable couscous, pumpkin tagine and cooked salad. How to spice it sweet or savoury, and how to buy it.
Read the guide Quince
Recipes with Quince — Morocco's Autumn Tagine Fruit
How Morocco cooks with quince — lamb tagine with quince and honey, quince paste, and how to handle a fruit that's inedible raw.
Read the guide Rabbit
Recipes with Rabbit — Morocco's Lean Country Meat for Slow Tagines
How Morocco cooks rabbit (qniya/lapin) — in olive and preserved-lemon tagines, with prunes, and slow-braised. Keeping lean rabbit moist and its country traditions.
Read the guide
Raisins
Recipes with Raisins — Little Bursts of Sweetness Across the Moroccan Table
The best Moroccan recipes with raisins — tfaya, mrouzia, sweet couscous and rice. How Moroccans use raisins in savoury dishes, plumping tips, and buying advice.
Read the guide
Ras el Hanout
Recipes with Ras el Hanout — Cooking with Morocco's Master Spice Blend
The best Moroccan recipes with ras el hanout — lamb tagine, mrouzia, kefta and rice. What goes in the blend, how much to use, and how to buy it fresh in the souk.
Read the guide Rice
Recipes with Rice — A Quiet Staple Beside Morocco's Couscous
The best Moroccan recipes with rice — stuffed vegetables, rice pudding and spiced rice. How Moroccans season and use rice, quantities, and buying tips.
Read the guide Rose Water
Recipes with Rose Water — The Scent of the Valley of Roses
How to cook with rose water the Moroccan way — pastries, milk puddings, salads and ras el hanout. How much to use, when to add it, and how to buy real rose water.
Read the guide
Saffron
Recipes with Saffron — The Moroccan Way to Use the World's Costliest Spice
How to cook with saffron the Moroccan way — the best tagines, rice and sweets that use saffron, how much to use, how to bloom the threads, and how to avoid wasting it.
Read the guide Sardines
Recipes with Sardines — Morocco's Everyday Coastal Fish
The best Moroccan recipes with sardines — grilled sardines, stuffed sardines (sardines farcies) and sardine tagine. How to clean, prepare and cook fresh sardines.
Read the guide
Sardines
Recipes with Sardines — Morocco's Beloved Silver Fish, Stuffed and Fried
How Morocco cooks sardines (sardine) — butterflied and stuffed with chermoula, fried, grilled and in tomato tagines. Cleaning them and the classic chermoula sandwich.
Read the guide Semolina
Recipes with Semolina — The Golden Grain Behind Bread, Couscous and Sweets
The best Moroccan recipes with semolina — harcha, khobz dyal smida, sellou and couscous. Coarse versus fine grades, how to use each, and how to buy semolina.
Read the guide Sesame Seeds
Recipes with Sesame Seeds — The Nutty Sparkle on Moroccan Sweets and Breads
The best Moroccan recipes with sesame seeds — chebakia, sellou, bread toppings and garnishes. How to toast them, where they shine, and how to buy and store them.
Read the guide Sesame Seeds
Recipes with Sesame Seeds — The Crunch Behind Morocco's Bread and Sweets
How Moroccan cooking uses sesame seeds — on khobz bread, in chebakia and sellou, toasted as a garnish, and how to toast them at home.
Read the guide Smen
Recipes with Smen — Morocco's Aged, Funky Preserved Butter
How to cook with smen, Morocco's aged preserved butter — couscous, tagines, harira and tangia. What it tastes like, how much to use, and how to buy or make it.
Read the guide Sweet Potato
Recipes with Sweet Potato — Honeyed Roots in Moroccan Tagines and Couscous
The best Moroccan recipes with sweet potato — sweet-savoury tagine, couscous and spiced cooked salad. How to balance its sweetness, and how to buy and store it.
Read the guide Tomatoes
Recipes with Tomatoes — The Ripe Red Base of Moroccan Cooking
The best Moroccan recipes with tomatoes — harira, zaalouk, taktouka and tagines. How Moroccans reduce tomatoes to a jammy base, quantities, and buying tips.
Read the guide Turmeric
Recipes with Turmeric — The Golden Colour of Moroccan Everyday Cooking
The best Moroccan recipes with turmeric — chicken tagine, harira, couscous broth and rice. How much to use, how to avoid bitterness, and how to buy it fresh.
Read the guide
Turnip
Recipes with Turnip — Moroccan Turnip in Couscous and Tagine
The best Moroccan recipes with turnip — turnip in couscous, turnip tagine and turnip soup. How Moroccans cook turnip to soften its sharpness and add sweetness.
Read the guide Walnuts
Recipes with Walnuts — Rich, Buttery Crunch in Moroccan Sweets and Dishes
The best Moroccan recipes with walnuts — stuffed dates, walnut pastries, compotes and salads. How to use and toast walnuts, and how to buy them fresh.
Read the guide Warqa Pastry
Recipes with Warqa Pastry — Morocco's Gossamer Pastry for Bastilla and Briouat
The best Moroccan recipes with warqa pastry — bastilla, briouat and cigars. How warqa differs from filo, how to handle it, and how to buy or substitute it.
Read the guideCook with these ingredients in Marrakech
Shop the spice souk and cook a full meal in a hands-on class.