All 690 recipes
Page 21 of 29 · Showing recipes 481–504
Breakfast
Argan Oil Breakfast Dip (Khobz b'Argan)
In the argan country of the Souss, breakfast is often nothing more than warm bread dipped into a saucer of pure roasted argan oil, sometimes with a little honey stirred through. The oil's toasted, hazelnut-like flavour is remarkable on its own — this is the everyday way southern families eat the region's most famous product first thing in the morning.
- Total time
- 5 min
- Servings
- Serves 2
- Difficulty
- Easy
Breakfast
Dates & Milk Breakfast (Tmar wa Halib)
Dates with a glass of cold or warm milk is one of the oldest and simplest Moroccan breakfasts — plump Medjool or Boufeggous dates eaten alongside milk, sometimes with the dates stuffed with a walnut or almond. It is also the classic way to break the fast, gentle on an empty stomach and naturally sweet, needing no cooking at all.
- Total time
- 8 min
- Servings
- Serves 2
- Difficulty
- Easy
Breakfast
Smen & Honey Breakfast Plate
Smen is Morocco's aged, fermented preserved butter, pungent and cheese-like, and a traditional country breakfast spreads a little of it on warm bread with honey poured over the top. The funky, salty depth of the smen against sweet honey is an acquired but beloved taste — a small amount goes a long way and turns plain bread into something profound.
- Total time
- 5 min
- Servings
- Serves 2
- Difficulty
- Easy
Breakfast
Prickly Pear Breakfast Plate (Handia)
In late summer, street carts and home tables across Morocco pile up peeled prickly pears — the sweet, refreshing fruit of the cactus known as handia or karmous nssara — eaten chilled as a light morning fruit course. Cool, juicy and full of tiny edible seeds, they are a seasonal breakfast that costs almost nothing and tastes of the Moroccan summer.
- Total time
- 15 min
- Servings
- Serves 2
- Difficulty
- Easy
Breakfast
Kefta & Eggs Breakfast Tagine (Kefta Mkaouara)
Little spiced meatballs simmered in a garlicky tomato sauce, then finished with eggs cracked in to poach, kefta mkaouara is often a lunch but makes a magnificent weekend breakfast served straight from the clay tagine. The cumin-and-paprika meatballs, the reduced tomato and the soft eggs are scooped up together with bread — hearty, spiced and warming.
- Total time
- 55 min
- Servings
- Serves 4
- Difficulty
- Medium
Breakfast
Dried Figs, Walnut & Honey Breakfast Plate
A rustic autumn and winter breakfast pairs soft dried figs with walnuts, a drizzle of honey and a wedge of fresh cheese — no cooking, just good Moroccan larder ingredients arranged on a plate. The chewy figs, the bitter crunch of walnut and the floral honey together are naturally energising and quietly luxurious with a glass of tea.
- Total time
- 11 min
- Servings
- Serves 2
- Difficulty
- Easy
Snack
Cumin Roasted Chickpeas (Crunchy Tea-Time Snack)
Chickpeas tossed with olive oil, cumin and paprika and roasted until shatteringly crisp are a moreish Moroccan tea-time and street snack, sold warm in paper cones and made at home to nibble with mint tea. The trick is drying the chickpeas thoroughly so they crisp rather than steam — the reward is a spiced, crunchy handful with none of the deep-frying.
- Total time
- 50 min
- Servings
- Serves 4
- Difficulty
- Easy
Snack
Moroccan Roasted Salted Almonds
Whole almonds slow-roasted with a little oil and salt until golden and fragrant are the classic accompaniment to Moroccan mint tea, set out in little bowls for guests. Some cooks add a whisper of cumin or a dusting of paprika, but the pure roasted-almond version — sweet, toasty and just salty enough — is the one that disappears fastest.
- Total time
- 25 min
- Servings
- Serves 6
- Difficulty
- Easy
Snack
Spiced Roasted Pumpkin Seeds
Pumpkin seeds — a by-product of the winter squashes used in tagines and soups — are washed, dried and roasted with salt and spice into a cheap, crunchy nibble sold by weight in Moroccan souks. Toasted until they pop and puff, dusted with cumin, salt and a little chilli, they are the definition of a moreish, sustainable snack.
- Total time
- 35 min
- Servings
- Serves 4
- Difficulty
- Easy
Snack
Roasted Watermelon Seeds (Pips) Snack
Salted, roasted watermelon seeds — pipas — are one of Morocco's most characteristic tea-time and cinema nibbles, cracked between the teeth to release the small kernel inside while chatting over glasses of tea. Dried, roasted with salt and eaten by the handful, they are a slow, sociable snack that makes a bag last an evening.
- Total time
- 40 min
- Servings
- Serves 6
- Difficulty
- Easy
Snack
Salted Roasted Sunflower Seeds
Alongside watermelon pips, roasted salted sunflower seeds are the other great Moroccan seed-cracking snack, piled on café tables and sold from street barrows in twists of newspaper. Brined and roasted in the shell, they are cracked one by one for the small kernel — a cheap, addictive companion to tea, football and long conversations.
- Total time
- 45 min
- Servings
- Serves 6
- Difficulty
- Easy
Snack
Crunchy Roasted Fava Beans (Fèves Grillées)
Dried broad beans roasted or fried until hard and crunchy, salted and sometimes dusted with cumin, are a rustic Moroccan snack and a favourite with a glass of tea or, for some, an aperitif. Deeply savoury and satisfyingly crunchy, they are the kind of thing that keeps for weeks and vanishes in an evening.
- Total time
- 515 min
- Servings
- Serves 6
- Difficulty
- Medium
Snack
Moroccan Spiced Brown-Butter Popcorn
Popcorn gets a Moroccan makeover tossed in nutty brown butter and a warm spice dust of cumin, paprika, cinnamon and a little sugar, so each handful is at once savoury, sweet and fragrant. It is a quick, playful tea-time or film-night snack that borrows the country's spice cupboard for something completely moreish.
- Total time
- 13 min
- Servings
- Serves 4
- Difficulty
- Easy
Snack
Sesame Seed Brittle (Halwa dial Zenjlan)
Toasted sesame seeds set in caramelised honey and sugar, then cut into shards, make a crunchy Moroccan sweet-shop brittle sold at moussems and tea stalls. Nutty, glassy and just short of tooth-breaking, it is a simple confection of two ingredients that captures the country's love of sesame and honey.
- Total time
- 25 min
- Servings
- Serves 8
- Difficulty
- Medium
Snack
Moroccan Peanut Brittle (Halwa Kawkaw)
Halwa kawkaw is the peanut version of Morocco's caramel brittles, roasted peanuts suspended in golden caramel and cut into rugged blocks sold from glass jars in every neighbourhood grocer. Sweet, salty and deeply crunchy, it is a childhood favourite and a cheap treat with tea.
- Total time
- 25 min
- Servings
- Serves 8
- Difficulty
- Medium
Snack
Honey-Glazed Moroccan Mixed Nuts
A glossy mix of almonds, walnuts and hazelnuts tossed in warm honey with orange-blossom water and a little cinnamon, then roasted until lacquered and crisp, makes a festive tea-time snack and a common offering to guests. The honey sets to a light crackle around each nut, sweet and fragrant without being sticky.
- Total time
- 26 min
- Servings
- Serves 6
- Difficulty
- Easy
Snack
Karan (Baked Chickpea Flour Flan)
Karan — sometimes called garan — is a savoury baked custard of chickpea flour, egg and oil, set firm and golden, then cut into squares and sold warm as a filling street snack, often tucked into bread with cumin and harissa. Silky inside with a bronzed top, it is humble, cheap and deeply satisfying, a cousin of the chickpea flans found around the Mediterranean.
- Total time
- 60 min
- Servings
- Serves 6
- Difficulty
- Medium
Snack
Sesame & Anise Savoury Rings (Ka'ak Malih)
These crunchy little savoury rings, scented with anise and sesame, are Morocco's answer to a cracker — twisted into small hoops, boiled briefly then baked hard so they keep for weeks in a tin. Barely sweet and pleasantly dense, they are made to dunk in tea or coffee and to snack on all day.
- Total time
- 70 min
- Servings
- Serves 8
- Difficulty
- Advanced
Snack
Moroccan Date & Oat Snack Bars
These no-bake bars bind Moroccan dates, toasted oats, almonds and sesame with a little honey and orange-blossom water into a chewy, wholesome snack that is popular with children and anyone needing quick energy. They take the flavours of a traditional date-and-nut sweet and press them into an easy, lunchbox-friendly bar.
- Total time
- 25 min
- Servings
- Serves 10
- Difficulty
- Easy
Snack
Candied Spiced Almonds (Cinnamon-Sugar Almonds)
Whole almonds tumbled in a crackling coat of cinnamon sugar, cooked stovetop until the sugar crystallises to a frosted crust, are a fragrant Moroccan-style treat that fills the kitchen with the smell of a festival stall. Warm, sweet and spiced, they are perfect with tea and irresistible straight from the pan.
- Total time
- 20 min
- Servings
- Serves 6
- Difficulty
- Easy
Snack
Honey-Roasted Hazelnuts
Hazelnuts, skins rubbed off and roasted until deeply golden, then tossed in warm honey and a pinch of salt and returned to the oven to lacquer, make a simple, elegant tea-time snack that plays on Morocco's love of nuts and honey. The result is glossy, crunchy and just short of praline, wonderful crumbled over yoghurt too.
- Total time
- 26 min
- Servings
- Serves 6
- Difficulty
- Easy
Snack
Semolina & Sesame Tea Biscuits
These crumbly semolina biscuits, studded with toasted sesame and lightly perfumed with anise and orange-blossom, are everyday Moroccan tea-time fare — not a fancy fekkas or ghriba but the plain, sturdy biscuit kept in a tin for dunking. Their sandy, short texture comes from semolina and a generous hand with the oil.
- Total time
- 45 min
- Servings
- Serves 10
- Difficulty
- Medium
Snack
Spiced Roasted Corn Kernels
Dried corn kernels roasted or toasted until crunchy and dusted with salt, cumin and paprika are a rustic, moreish nibble echoing the roasted corn cobs sold on Moroccan street corners in summer. Crunchy and savoury, they are the sort of snack that keeps in a jar and disappears by the handful with a glass of tea.
- Total time
- 20 min
- Servings
- Serves 4
- Difficulty
- Easy
Condiment
Saffron Smen Butter (Flavoured Preserved Butter)
This is a gentler, saffron-scented take on Morocco's aged smen — softened butter worked with salt, bloomed saffron and a little dried oregano, then packed down and left to mature briefly so it deepens without the full pungency of long-aged smen. A knob melted into a tagine, couscous or over warm bread carries a golden, herbal richness that plain butter cannot.
- Total time
- 15 min
- Servings
- Serves 12
- Difficulty
- Easy
Want to cook these dishes hands-on in Marrakech?
Book a cooking class — start in the spice souk, finish around the table.