All 690 recipes
Page 19 of 29 · Showing recipes 433–456
Main course
Mina (Passover Matzo & Meat Pie)
Mina is the Sephardic Passover pie of softened matzo layered with a spiced meat filling and bound with egg, then baked until the top matzo crisps and the centre sets into a savoury, comforting slab. Made when leavened bread is forbidden, it turns humble matzo into a satisfying main for the Seder table and the week that follows.
- Total time
- 75 min
- Servings
- Serves 6
- Difficulty
- Medium
Bread
Mufleta (Mimouna Crêpe)
Mufleta is the star of Mimouna, the joyful Moroccan-Jewish celebration that marks the end of Passover — thin, stretchy crêpe-like breads cooked in a stack, each one buttered and spread with honey and eaten warm. Made the moment leaven is permitted again, they symbolise abundance and open-house hospitality, served in a happy, buttery pile.
- Total time
- 60 min
- Servings
- Serves 6
- Difficulty
- Medium
Main course
Rosh Hashana Fish-Head Tagine
For Rosh Hashana, the Jewish New Year, a whole fish head is cooked so the family may be "a head and not a tail" in the year ahead — here braised in a bright charmoula of coriander, garlic, cumin and paprika with tomato and preserved lemon. Symbolic and delicious, it is a festive dish rich in meaning and flavour.
- Total time
- 65 min
- Servings
- Serves 4
- Difficulty
- Medium
Dessert
Mimouna Marzipan Almond Sweets
Among the sweets piled on the Mimouna table are little almond-paste confections — ground almonds worked with sugar and orange-blossom into a smooth marzipan, tinted and shaped into fruits, cones or stuffed dates. Delicate and fragrant, they embody the festival's theme of sweetness and abundance as Passover ends.
- Total time
- 45 min
- Servings
- Serves 10
- Difficulty
- Medium
Main course
Chraime (Moroccan-Jewish Spicy Fish)
Chraime is a fiery, garlicky tomato fish stew beloved of North African Jewish tables, especially before Shabbat and at Rosh Hashana — firm white fish or steaks simmered in a red sauce of tomato, garlic, paprika, cumin and plenty of chilli. Served with challah or bread to soak up the vivid, spicy sauce, it is bold and unforgettable.
- Total time
- 45 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
Moroccan-Jewish Preserved Sardines in Tomato
A humble, punchy dish of the Moroccan-Jewish coast — fresh sardines cleaned, layered with a spiced tomato and charmoula sauce and cooked down, then kept in the fridge to eat cold over several days. The oil-rich fish and tangy, garlicky sauce deepen with time, a make-ahead Shabbat dish eaten with bread.
- Total time
- 55 min
- Servings
- Serves 5
- Difficulty
- Easy
Main course
Moroccan-Jewish White Bean & Cumin Sabbath Stew
A comforting white bean stew from the Moroccan-Jewish kitchen — dried white beans simmered slow with beef, garlic, cumin and tomato until creamy and thick, often set to cook gently for Shabbat lunch. Hearty and economical, it turns a handful of beans and a little meat into a rich, satisfying pot.
- Total time
- 135 min
- Servings
- Serves 6
- Difficulty
- Easy
Condiment
Sweet Caramelised Onion & Raisin Topping
This jammy confit of slowly caramelised onions and plump raisins, scented with cinnamon and honey, is the sweet crown spooned over couscous and roast meats at Moroccan-Jewish and wider Moroccan celebrations. Deeply savoury-sweet, it takes patience but transforms a plain platter into a festive one.
- Total time
- 75 min
- Servings
- Serves 6
- Difficulty
- Easy
Main course
Moroccan-Jewish Beef Tongue with Olives
Slow-braised beef tongue in a lemony olive and garlic sauce is a prized Shabbat and holiday dish in Moroccan-Jewish homes — the tongue simmered until tender, peeled and sliced, then finished in a tangy sauce with green olives and preserved lemon. Silky and rich, it turns an overlooked cut into an elegant centrepiece.
- Total time
- 210 min
- Servings
- Serves 6
- Difficulty
- Advanced
Main course
Moroccan-Jewish Swiss Chard & Meatballs
Tender meatballs simmered with silky ribbons of Swiss chard in a light lemony, garlicky broth is a green, comforting dish of the Moroccan and Sephardic table, often made for Rosh Hashana when leafy greens carry symbolic hope. The chard melts into the sauce and the meatballs stay soft and juicy.
- Total time
- 65 min
- Servings
- Serves 5
- Difficulty
- Medium
Street food
Keftes de Prasa (Leek Patties)
Keftes de prasa are golden fried leek patties of the Sephardic kitchen — leeks boiled soft, squeezed dry and mixed with a little meat or cheese and egg, then fried into tender fritters. Often served at Rosh Hashana, where leeks carry symbolic meaning, they are sweet, savoury and comforting, eaten warm with lemon.
- Total time
- 45 min
- Servings
- Serves 5
- Difficulty
- Medium
Condiment
Moroccan-Jewish Date & Nut Haroset
Haroset is the sweet paste eaten at the Passover Seder to recall the mortar used by enslaved Israelites — the Moroccan version is dark and luscious, made from dates and figs cooked down with walnuts, warm spices and a splash of sweet wine, then rolled into little balls. Rich and fragrant, it is one of the most cherished flavours of the Seder plate.
- Total time
- 35 min
- Servings
- Serves 10
- Difficulty
- Easy
Main course
Moroccan-Jewish Fried Fish for Shabbat
Crisp fried fish is a Friday-night fixture in Moroccan-Jewish homes — fillets marinated in charmoula, dusted in seasoned flour and shallow-fried until golden, then eaten hot or, in the Sephardic way, cold the next day. Simple and reliable, it lets the fresh fish and the herb-and-garlic marinade shine.
- Total time
- 40 min
- Servings
- Serves 4
- Difficulty
- Easy
Snack
Huevos Haminados (Slow-Cooked Brown Eggs)
Huevos haminados are the long-cooked eggs of the Sephardic table — simmered for hours, often with onion skins for colour, until the whites turn a soft creamy brown and the flavour deepens and mellows. Cooked alongside or within the Shabbat dafina, they are eaten peeled with salt, tucked into stews, or served with bread.
- Total time
- 365 min
- Servings
- Serves 6
- Difficulty
- Easy
Condiment
Moroccan-Jewish Pumpkin Jam (Rosh Hashana)
A glossy, spiced pumpkin jam scented with cinnamon and a little clove, cooked down until thick and translucent — served at Rosh Hashana among the sweet symbolic foods that express hope for a sweet year. Spooned onto bread or served with cheese, its deep orange sheen and warm spice make it a festive preserve.
- Total time
- 75 min
- Servings
- Serves 10
- Difficulty
- Easy
Main course
Shabbat Couscous with Chickpeas & Raisins
A gently sweet-savoury couscous for the Moroccan-Jewish Sabbath — light steamed grain crowned with chickpeas, cinnamon-scented raisins and softened onions, often served alongside dafina or a simple broth. The balance of nutty grain, earthy chickpeas and sweet raisins makes it a comforting, festive centrepiece.
- Total time
- 75 min
- Servings
- Serves 6
- Difficulty
- Medium
Dessert
Moroccan-Jewish Passover Almond & Coconut Cake
A moist, flourless cake of ground almonds and coconut bound with egg and scented with orange and lemon — made for Passover when flour is forbidden, and loved year round for its dense, fragrant crumb. Naturally gluten-free, it needs no leavening beyond whisked eggs and stays moist for days.
- Total time
- 65 min
- Servings
- Serves 10
- Difficulty
- Medium
Salad
Moroccan-Jewish Marinated Anchovies in Charmoula
Fresh anchovies butterflied and steeped in a garlicky, herb-heavy charmoula with lemon and cumin, then lightly cooked or cured — a bright, punchy coastal dish of the Moroccan-Jewish table eaten as a starter or Shabbat appetiser. The little fish drink up the marinade and turn silky and intensely flavoured.
- Total time
- 40 min
- Servings
- Serves 5
- Difficulty
- Easy
Main course
Essaouira Port Grilled Fish Platter
At Essaouira's harbour, you pick your fish straight from the morning catch and it is grilled over charcoal within minutes — whole sea bream, sardines, prawns and squid brushed with charmoula, seared until the skin blisters and the flesh stays juicy. Piled onto a platter with lemon and bread, it is the purest taste of the Atlantic coast.
- Total time
- 50 min
- Servings
- Serves 4
- Difficulty
- Medium
Main course
Safi Charmoula Grilled Sardines
Safi, Morocco's great sardine port, grills its silver catch simply and superbly — sardines butterflied, sandwiched in pairs around a layer of vivid charmoula, then grilled over coals until the skin crisps and the herb marinade melts into the oily flesh. Cheap, abundant and bursting with flavour, they are the taste of the Atlantic working coast.
- Total time
- 40 min
- Servings
- Serves 4
- Difficulty
- Medium
Main course
Agadir Grilled Garlic Prawns
Agadir's rebuilt port sends out boats for prawns, and the local way with them is direct — large prawns split, doused in garlic, charmoula and olive oil and flashed over charcoal until the shells char and the sweet flesh turns pink. Served sizzling with lemon, they are the Atlantic beach town's simplest pleasure.
- Total time
- 28 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
El Jadida Cockles & Cumin Tagine
The rocky shore around El Jadida yields baskets of cockles and small clams, steamed open in a quick tagine of garlic, tomato, cumin and coriander so they release their briny liquor into the sauce. Eaten straight from the shells with bread to soak up the juices, it is a fast, salty-sweet taste of the Doukkala coast.
- Total time
- 40 min
- Servings
- Serves 4
- Difficulty
- Easy
Salad
Dakhla Oysters with Lemon & Cumin
The calm lagoon of Dakhla in the deep south grows plump, briny oysters famous across Morocco, and locals eat them at their simplest — freshly shucked, with nothing more than lemon, a dusting of cumin and a little harissa on the side. Cold, mineral and intensely fresh, they are the pride of the Atlantic Sahara.
- Total time
- 20 min
- Servings
- Serves 4
- Difficulty
- Medium
Street food
Tangier Fried Calamari with Charmoula
In Tangier, where the Atlantic meets the Mediterranean, squid is marinated in charmoula, dusted in seasoned flour and fried until crisp and golden — tender rings and tentacles served hot with lemon and a garlicky dip. It is the northern port city's beloved quick seafood, eaten in cafés along the bay.
- Total time
- 37 min
- Servings
- Serves 4
- Difficulty
- Medium
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