All 690 recipes
Page 11 of 29 · Showing recipes 241–264
Breakfast
Msemen Egg Breakfast Wrap
A quick Casablanca commuter breakfast, a warm square of flaky msemen wrapped around a soft fried egg and a smear of harissa or cheese, folded up and eaten on the go with a coffee in hand.
- Total time
- 30 min
- Servings
- Serves 2
- Difficulty
- Easy
Breakfast
Moroccan Shakshuka with Merguez
A heartier version of Morocco's classic eggs-in-tomato breakfast, popular in Tangier's northern kitchens, where sliced merguez sausage is browned first and simmered into the spiced tomato sauce before the eggs go in to poach on top.
- Total time
- 40 min
- Servings
- Serves 4
- Difficulty
- Easy
Snack
Khrinko (Salé Twisted Fried Dough)
Sold from carts near Salé's medina walls, khrinko are twisted ropes of lightly sweetened dough, deep-fried until golden and crisp, then dusted with sugar — a simpler, less syrup-heavy cousin to sfenj, best eaten within minutes of frying.
- Total time
- 35 min
- Servings
- Serves 6
- Difficulty
- Easy
Street Food
Msemen with Nutella & Banana
A modern twist popular at Marrakech's evening street stalls, warm flaky msemen split open and filled with chocolate-hazelnut spread and sliced banana — a dessert-street-food hybrid aimed squarely at a late-night sweet tooth.
- Total time
- 25 min
- Servings
- Serves 2
- Difficulty
- Easy
Street Food
Roasted Corn with Moroccan Spice
In the Middle Atlas around Azrou, where corn grows through the summer, roasted cobs are brushed with a spiced butter and finished with a squeeze of lime — a simple grilled snack also found from street carts in Casablanca on warm evenings.
- Total time
- 30 min
- Servings
- Serves 4
- Difficulty
- Easy
Marinades & Rubs
Green Chermoula (Herb-Forward Version)
Essaouira's fish sellers favour a lighter, more herbaceous chermoula than the fiery inland versions — heavy on coriander and parsley, gentler on chilli, built to season delicate fish without overwhelming it.
- Total time
- 10 min
- Servings
- Serves 6
- Difficulty
- Easy
Marinades & Rubs
Red Chermoula (Safi Spicy Version)
Safi's famous sardine trade calls for a bolder marinade than the delicate coastal versions elsewhere, and this red chermoula leans hard into paprika, dried chilli and a spoon of harissa for a fiery, deeply coloured paste built for oily, robust fish.
- Total time
- 10 min
- Servings
- Serves 6
- Difficulty
- Easy
Sauces & Condiments
Onion Confit Jam
A standalone jar version of the sweet onion base found under tfaya, this confit cooks onions down long and slow with just enough honey and cinnamon to turn them into a jammy, spreadable condiment for cheese, bread or roast meat.
- Total time
- 60 min
- Servings
- Serves 6
- Difficulty
- Medium
Sauces & Condiments
Pomegranate Molasses Dressing
Meknes's pomegranate orchards inspire this tangy, deep-red dressing, reduced pomegranate juice mixed with olive oil and a little garlic, used to brighten roasted vegetables, grilled meats and simple green salads.
- Total time
- 20 min
- Servings
- Serves 6
- Difficulty
- Easy
Sauces & Condiments
Saffron Honey Glaze
From Taliouine, the saffron-growing heart of the Souss valley, this simple glaze blooms precious saffron threads in warmed honey for a fragrant, golden finish brushed over roasted chicken, carrots or pastries.
- Total time
- 15 min
- Servings
- Serves 6
- Difficulty
- Easy
Marinades & Rubs
Moroccan Baharat Spice Blend
Reflecting Oujda's position on the historic eastern spice trade routes, this warming baharat blend leans on black pepper, cinnamon, cloves and nutmeg, used to season rice, grilled meats and hearty stews with a rounded, aromatic warmth.
- Total time
- 10 min
- Servings
- Serves 10
- Difficulty
- Easy
Marinades & Rubs
Moroccan Seven Spice Blend (Sebaa Bharat)
A Fassi pantry essential, this seven-spice blend — sebaa bharat — combines ginger, pepper, cumin, cinnamon, turmeric, nutmeg and paprika in careful proportion, a simpler everyday cousin to the more elaborate ras el hanout used across the city's kitchens.
- Total time
- 10 min
- Servings
- Serves 10
- Difficulty
- Easy
Marinades & Rubs
Paprika & Cumin Grill Rub
The simple, no-fuss dry rub found at Marrakech's grill stalls, a straightforward mix of paprika, cumin, garlic powder and salt patted onto meat before it hits the charcoal, letting the smoke do the rest of the work.
- Total time
- 5 min
- Servings
- Serves 8
- Difficulty
- Easy
Marinades & Rubs
Lemon Herb Fish Marinade
A lighter alternative to full chermoula, this quick marinade from Essaouira's fish stalls relies on just lemon, garlic and fresh herbs to brighten delicate fish without masking its natural sweetness.
- Total time
- 10 min
- Servings
- Serves 4
- Difficulty
- Easy
Marinades & Rubs
Yoghurt Harissa Marinade
Reflecting Oujda's cross-border culinary ties, this marinade blends thick yoghurt with harissa and garlic, the dairy tenderising the meat while the chili paste builds a deep, spicy crust once it hits the grill.
- Total time
- 10 min
- Servings
- Serves 4
- Difficulty
- Easy
Preserves
Meyer Lemon Preserves
A softer, sweeter take on Fes and Meknes's classic preserved lemon, using thin-skinned Meyer lemons cured briefly in salt and sugar syrup for a jammier, less astringent condiment good for both savoury tagines and sweet pastries.
- Total time
- 20 min
- Servings
- Serves 10
- Difficulty
- Easy
Preserves
Blood Orange Preserves
Beni Mellal's citrus orchards produce deeply coloured blood oranges each winter, cooked down here into a vivid, ruby-red preserve balanced between sweet and tart, good on bread or spooned alongside roast duck or chicken.
- Total time
- 60 min
- Servings
- Serves 8
- Difficulty
- Medium
Preserves
Green Tomato Jam
A practical preserve from the farms of the Doukkala plains near El Jadida, where unripe green tomatoes left at the end of the season are cooked down with sugar, lemon and a hint of ginger into a tart, unusual jam.
- Total time
- 65 min
- Servings
- Serves 8
- Difficulty
- Medium
Preserves
Dried Apricot Conserve
A simple pantry preserve from the Skoura oasis near Ouarzazate, dried apricots simmered soft in water and sugar with a touch of orange-blossom water, making a versatile spread for breakfast bread or a filling for pastries.
- Total time
- 45 min
- Servings
- Serves 6
- Difficulty
- Easy
Preserves
Rose Petal Jam
Each spring, the Valley of Roses around Kelaat M'Gouna near Ouarzazate fills with the scent of Damask roses harvested for the region's famous rose water and oil industry. This delicate jam, cooked from fresh petals and sugar, captures that fleeting fragrance in a jar.
- Total time
- 65 min
- Servings
- Serves 8
- Difficulty
- Medium
Soups
Sweet Potato & Ginger Soup
A warming winter soup from the cool highlands around Ifrane, sweet potatoes simmered soft with fresh ginger and a touch of cinnamon, blended smooth into a naturally sweet, gently spiced bowlful.
- Total time
- 45 min
- Servings
- Serves 4
- Difficulty
- Easy
Soups
Cream of Zucchini Soup
A light, modern soup found on Casablanca bistro menus, courgettes simmered until tender with onion and garlic, then blended silky-smooth with a touch of cream and fresh mint for a refreshing, pale-green finish.
- Total time
- 40 min
- Servings
- Serves 4
- Difficulty
- Easy
Soups
Roasted Tomato & Cumin Soup
Marrakech's peak-summer tomatoes, roasted until their edges caramelise, form the base of this deeply flavoured soup, blended smooth with garlic and a generous hit of cumin for real warmth.
- Total time
- 55 min
- Servings
- Serves 4
- Difficulty
- Easy
Soups
Chestnut & Cinnamon Soup
In the Rif mountains around Chefchaouen, chestnut trees thrive in the cooler climate, and their nuts are simmered here into a rich, autumnal soup warmed with cinnamon and a touch of honey.
- Total time
- 60 min
- Servings
- Serves 4
- Difficulty
- Medium
Want to cook these dishes hands-on in Marrakech?
Book a cooking class — start in the spice souk, finish around the table.