All 690 recipes
Page 13 of 29 · Showing recipes 289–312
Salad
Felfla (Fried Green Pepper Salad)
Sweet green peppers fried soft in olive oil then simmered with garlic and tomato into a glossy, silky salad you scoop with bread. Felfla is a staple of the Moroccan cooked-salad spread — mellow, slippery and garlicky, sitting somewhere between a salad and a jammy relish.
- Total time
- 45 min
- Servings
- Serves 4
- Difficulty
- Easy
Salad
Beetroot and Orange Salad with Orange-Blossom
Sweet cooked beetroot cut through with fresh orange segments, a little orange-blossom water and a coriander-lemon dressing — a jewel-bright Moroccan salad that balances earthy and citrus. It appears on winter mezze tables when oranges are at their best, and its colour alone earns its place.
- Total time
- 20 min
- Servings
- Serves 4
- Difficulty
- Easy
Salad
Shaved Fennel, Orange and Olive Salad
Crisp raw fennel shaved thin, tossed with sweet orange segments, black olives and a cumin-lemon dressing — a cool, aniseed-bright salad that Moroccan coastal kitchens love in citrus season. It is all crunch and perfume, the perfect foil to something rich off the grill.
- Total time
- 15 min
- Servings
- Serves 4
- Difficulty
- Easy
Salad
Moroccan Herb and Lentil Salad
Firm little green lentils tossed while just warm with a cumin-lemon dressing, masses of coriander and parsley, spring onion and preserved lemon — a herby, protein-rich salad that eats as a light meal. The warm lentils drink up the dressing, and the preserved lemon gives it that unmistakable Moroccan tang.
- Total time
- 40 min
- Servings
- Serves 4
- Difficulty
- Easy
Salad
Cooked Courgette Chermoula Salad
Courgettes cooked down soft then dressed in a garlicky chermoula of coriander, cumin, paprika and lemon — the courgette cousin of zaalouk. It is mellow and jammy, the kind of humble cooked salad that quietly steals the show on a mezze table, scooped up with warm bread.
- Total time
- 35 min
- Servings
- Serves 4
- Difficulty
- Easy
Salad
Wilted Spinach and Preserved Lemon Salad
A cooked-greens salad in the spirit of bakoula but made with spinach — wilted down with garlic, olive oil, cumin and paprika, then sharpened with chopped preserved lemon and olives. It reduces to a dense, savoury tangle you eat cool with bread, tangy and iron-rich.
- Total time
- 30 min
- Servings
- Serves 4
- Difficulty
- Easy
Salad
Chickpea, Cumin and Herb Salad
Warm chickpeas tossed in a cumin-paprika-lemon dressing with red onion, tomato and a shower of coriander and parsley — a bright, protein-packed salad that works as a light lunch or a mezze plate. The chickpeas soak up the spiced dressing while still warm, so every bite carries flavour.
- Total time
- 15 min
- Servings
- Serves 4
- Difficulty
- Easy
Salad
Moroccan Potato and Olive Salad
Waxy potatoes tossed while warm with olives, preserved lemon, garlic and a cumin-paprika-lemon dressing, then finished with coriander and parsley — a robust, tangy potato salad with no mayonnaise in sight. It travels well and turns up at picnics, mezze tables and alongside grilled fish.
- Total time
- 35 min
- Servings
- Serves 5
- Difficulty
- Easy
Salad
Orange and Cinnamon Salad
Sliced sweet oranges fanned on a plate, dusted with cinnamon and a little sugar and sometimes a drop of orange-blossom water — the classic Moroccan way to end a meal or refresh the palate between courses. Simple to the point of being barely a recipe, but the fragrance and colour make it feel special.
- Total time
- 10 min
- Servings
- Serves 4
- Difficulty
- Easy
Salad
Cucumber, Mint and Orange-Blossom Salad
Cool cucumber grated or finely diced, tossed with fresh mint, a little sugar and orange-blossom water and a squeeze of lemon — a refreshing, faintly sweet Moroccan summer salad that sits somewhere between savoury and dessert. It resets the palate on a hot day like nothing else.
- Total time
- 10 min
- Servings
- Serves 4
- Difficulty
- Easy
Salad
Roasted Beetroot and Cumin Salad
Beetroot roasted until sweet and concentrated, then tossed warm in a cumin, garlic and lemon dressing with coriander — earthier and deeper than the boiled version. Roasting drives off the wateriness and brings out an almost caramelised sweetness that the cumin frames perfectly.
- Total time
- 60 min
- Servings
- Serves 4
- Difficulty
- Easy
Salad
Moroccan White Bean Salad
Tender white beans dressed while warm with garlic, cumin, paprika and lemon, then tossed with tomato, red onion, olives and herbs — the salad form of loubia. It is hearty enough to be lunch, tangy and garlicky, and it only gets better as the beans sit in the dressing.
- Total time
- 15 min
- Servings
- Serves 4
- Difficulty
- Easy
Salad
Grated Radish and Orange Salad
Peppery black or red radish grated fine and softened with orange juice, a little sugar and lemon into a refreshing, faintly sweet winter salad. It is an old Moroccan combination — the heat of the radish tamed by sweet citrus — that wakes up a heavy meal with its crunch and bite.
- Total time
- 15 min
- Servings
- Serves 4
- Difficulty
- Easy
Salad
Chopped Onion, Tomato and Herb Salad
The finely chopped raw salad that comes with grilled meat all over Morocco — tomato, onion and green pepper diced small, tossed with coriander, cumin and lemon into a fresh, crunchy relish. It cuts through fatty brochettes and kefta and needs nothing more than a good knife and ripe tomatoes.
- Total time
- 15 min
- Servings
- Serves 4
- Difficulty
- Easy
Salad
Fresh Fava Bean and Herb Salad
Young broad beans, double-podded to their bright green centres and tossed while warm with cumin, garlic, olive oil, lemon and mint — a spring salad that celebrates the short fava season. It is a little labour to peel them, but the sweet, buttery beans reward every minute.
- Total time
- 40 min
- Servings
- Serves 4
- Difficulty
- Medium
Salad
Roasted Aubergine and Pepper Salad
Aubergines and peppers charred until smoky, peeled and chopped, then folded with garlic, cumin, tomato and olive oil into a soft, smoky salad in the taktouka-zaalouk family. The char is everything here — it gives the whole dish a grilled, campfire depth that raw versions never reach.
- Total time
- 50 min
- Servings
- Serves 4
- Difficulty
- Medium
Dessert
Orange-Blossom Muhalabia (Milk Pudding)
A silky, set milk pudding thickened with cornflour and perfumed with orange-blossom water, poured into little bowls and topped with pistachios and a spoon of syrup. Muhalabia is the elegant, wobbling milk dessert of Moroccan and wider North African tables — light, floral and cool from the fridge.
- Total time
- 25 min
- Servings
- Serves 5
- Difficulty
- Easy
Dessert
Semolina and Honey Cake (Harcha-Style Sweet)
A dense, buttery semolina cake soaked in honey syrup and orange-blossom water — moist, golden and fragrant, in the family of Maghrebi semolina sweets. It keeps beautifully, the syrup sinking deeper each day, and a square with mint tea is a proper Moroccan afternoon.
- Total time
- 55 min
- Servings
- Serves 8
- Difficulty
- Medium
Dessert
Date and Almond Cookies
Soft, spiced cookies rolled around a paste of dates and toasted almonds, scented with cinnamon and orange-blossom water — chewy in the middle, tender at the edge. They are a everyday Moroccan sweet-tin staple, less fussy than makroud but with the same date-and-nut soul.
- Total time
- 45 min
- Servings
- Serves 10
- Difficulty
- Medium
Dessert
Dried Fig and Almond Balls
No-bake sweets of dried figs and toasted almonds blitzed with a little honey, sesame and cinnamon, then rolled into balls — chewy, nutty and naturally sweet. They are a Rif and Atlas winter treat where figs are dried in the sun, and they keep for weeks in a tin.
- Total time
- 20 min
- Servings
- Serves 12
- Difficulty
- Easy
Dessert
Moroccan Mint Tea Sorbet
The national drink turned into a dessert — strong green tea steeped with masses of fresh spearmint, sweetened and churned into a bracing, ice-cold sorbet. It captures everything about atay: the tannic green tea, the sweet sugar and the cooling mint, in frozen form.
- Total time
- 25 min
- Servings
- Serves 6
- Difficulty
- Medium
Dessert
Orange and Orange-Blossom Sorbet
Fresh Moroccan orange juice sweetened lightly and lifted with a whisper of orange-blossom water, churned into a bright, refreshing sorbet. Using the country's famous winter oranges, it is pure sunshine — clean, citrus-sharp and floral all at once.
- Total time
- 20 min
- Servings
- Serves 6
- Difficulty
- Easy
Dessert
Rice Flour Milk Pudding (Mhalbi)
A close cousin of muhalabia, set with rice flour instead of cornflour for a slightly more delicate, almost powdery-smooth texture. Scented with orange-blossom, cooled until just set and dusted with cinnamon and crushed nuts, it is the gentle milk pudding Moroccan families make for children and elders alike.
- Total time
- 25 min
- Servings
- Serves 5
- Difficulty
- Easy
Dessert
Almond Milk Pudding with Orange-Blossom
A luxurious set pudding made rich with ground almonds and almond milk, perfumed with orange-blossom and set softly with a little cornflour — think of it as muhalabia's celebration version. Silky, nutty and floral, topped with slivered almonds, it is the pudding that ends a special Moroccan meal.
- Total time
- 30 min
- Servings
- Serves 5
- Difficulty
- Easy
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