All 690 recipes
Page 22 of 29 · Showing recipes 505–528
Condiment
Dersa (Moroccan Garlic & Chilli Paste)
Dersa is the workhorse aromatic paste of many Moroccan kitchens — garlic and dried or fresh chilli pounded with cumin, paprika, salt and olive oil into a rough, fiery base that is fried off at the start of stews, soups and fish dishes. Rougher and more garlic-forward than harissa, it is the flavour you smell hitting the pan in countless home kitchens.
- Total time
- 15 min
- Servings
- Serves 10
- Difficulty
- Easy
Condiment
Rose Harissa (Rose-Scented Chilli Paste)
Rose harissa is a fragrant variation on the classic chilli paste, where dried rose petals are pounded in with the soaked chillies, garlic and spices to lend a floral, almost perfumed edge that softens the heat. It is wonderful stirred into tagines, brushed on grilled meats or swirled through yoghurt, the roses giving it a distinctly Moroccan gentleness.
- Total time
- 35 min
- Servings
- Serves 12
- Difficulty
- Medium
Condiment
Moroccan Coffee Spice Blend (Spenj Qahwa)
Moroccan spiced coffee gets its warmth from a ground blend stirred into the coffee grounds before brewing — a mixture that can include sesame, black pepper, nutmeg, cinnamon, ginger, cardamom and a little clove. Made up in a jar, a spoonful transforms ordinary coffee into the fragrant, faintly spicy qahwa m'hlawla drunk across the country.
- Total time
- 18 min
- Servings
- Serves 30
- Difficulty
- Easy
Condiment
Preserved Lemon & Herb Marinade
This bright, salty-sour marinade blends chopped preserved lemon with garlic, coriander, parsley, cumin and olive oil into a paste that tenderises and perfumes chicken, fish or vegetables before grilling or roasting. It carries the signature Moroccan tang of preserved lemon straight into the meat, and doubles as a punchy dressing spooned over the finished dish.
- Total time
- 12 min
- Servings
- Serves 6
- Difficulty
- Easy
Condiment
Moroccan Grilled Meat Spice Rub
This dry rub captures the flavour of Marrakech's grill stalls — a blend of cumin, paprika, coriander, garlic and a little cinnamon and cayenne massaged into lamb, beef or chicken before it hits the coals. Made up in a jar, it means an authentic Moroccan brochette or chop is only a sprinkle and a rub away.
- Total time
- 12 min
- Servings
- Serves 20
- Difficulty
- Easy
Condiment
Moroccan Mint & Cumin Yoghurt Sauce
A cooling counterpoint to spiced grills and fritters, this yoghurt sauce is whipped with fresh mint, garlic, cumin and a squeeze of lemon into a herby, tangy dip. It borrows Morocco's love of mint and cumin and turns plain yoghurt into a sauce for kefta, roasted vegetables, or anything that wants a cool, creamy foil to the spice.
- Total time
- 10 min
- Servings
- Serves 6
- Difficulty
- Easy
Condiment
Honey & Orange-Blossom Butter
A fragrant compound butter for the Moroccan breakfast table, softened butter whipped with honey and orange-blossom water until light and spreadable, ready to melt into warm msemen, harcha or bread. It is the kind of small luxury that makes an ordinary breakfast feel like a celebration, the orange blossom lifting the honey into something floral.
- Total time
- 8 min
- Servings
- Serves 10
- Difficulty
- Easy
Condiment
Caramelised Onion & Raisin Relish (Tfaya-Style)
This sweet-savoury relish takes the famous couscous tfaya — onions slow-cooked to melting sweetness with raisins, honey, cinnamon and saffron — and turns it into a jar of condiment to spoon over roast meats, couscous or sandwiches. Deeply caramelised and warmly spiced, it is the sort of thing that lifts a plain roast chicken into something festive.
- Total time
- 65 min
- Servings
- Serves 8
- Difficulty
- Medium
Condiment
Coriander & Preserved Lemon Dressing
A zingy, pourable dressing built on the Moroccan trinity of coriander, preserved lemon and cumin, loosened with olive oil and lemon juice into something to drizzle over grilled vegetables, grains, fish or salads. It is bright, herbaceous and salty-sour, bringing an unmistakably Moroccan lift to anything it touches.
- Total time
- 10 min
- Servings
- Serves 6
- Difficulty
- Easy
Condiment
Harissa-Infused Olive Oil (Chilli Drizzle)
A quick chilli oil built on Moroccan spicing, warm olive oil gently infused with harissa, garlic, cumin and paprika until it turns fiery red and fragrant, then bottled to drizzle over eggs, soups, grilled vegetables or bread. It carries the flavour of harissa in pourable, glossy form — a spoonful adds instant warmth and colour.
- Total time
- 15 min
- Servings
- Serves 16
- Difficulty
- Easy
Condiment
Kefta Spice Blend (For Moroccan Meatballs & Skewers)
The distinctive flavour of Moroccan kefta comes from a specific balance of cumin, paprika, coriander, cinnamon and a little marjoram or mint, all worked into the mince with grated onion. This ready-made blend means well-seasoned kefta — for tagines, brochettes or grills — is a matter of scooping a spoonful into the meat.
- Total time
- 12 min
- Servings
- Serves 20
- Difficulty
- Easy
Condiment
Moroccan Grilled Chicken Marinade
This is the wet marinade behind Morocco's golden grilled and roast chickens — grated onion, garlic, lemon, olive oil and the classic spice quartet of cumin, paprika, ginger and saffron, sometimes lifted with preserved lemon and herbs. It penetrates the meat overnight so the chicken cooks up tender, deeply seasoned and burnished.
- Total time
- 15 min
- Servings
- Serves 6
- Difficulty
- Easy
Condiment
Roasted Garlic & Cumin Paste
A mellow, savoury paste of whole heads of garlic roasted until sweet and soft, then mashed with toasted cumin, olive oil and lemon into a spreadable condiment. Less fierce than raw-garlic dersa, it is wonderful stirred into dressings and stews, spread on bread, or whisked into yoghurt, carrying the warm, earthy Moroccan pairing of garlic and cumin.
- Total time
- 55 min
- Servings
- Serves 8
- Difficulty
- Easy
Condiment
Smoked Paprika & Garlic Finishing Oil
A gentler cousin of chilli oil, olive oil warmed with sweet and smoked paprika, garlic and a bay leaf until it glows a deep russet red, then bottled to finish soups, eggs, grilled fish and roasted vegetables. There is little or no chilli heat — the point is the smoky, sweet paprika flavour and the beautiful colour it lends.
- Total time
- 15 min
- Servings
- Serves 16
- Difficulty
- Easy
Condiment
Ginger & Saffron Tagine Base Paste (M'hammer)
Many Moroccan tagines start from the same aromatic base, and this make-ahead paste bottles it: grated onion, garlic, ginger, saffron, turmeric and a little oil blended into a fragrant yellow marinade. Rub it into meat or vegetables and you have the foundation of a m'hammer-style tagine ready to go, saving the grating and blooming each time you cook.
- Total time
- 15 min
- Servings
- Serves 8
- Difficulty
- Easy
Condiment
Moroccan Quince Jam (Confiture de Coing)
As quinces ripen in autumn, Moroccan kitchens fill jars with this deep-amber jam — the hard, fragrant fruit slow-cooked with sugar, lemon and a stick of cinnamon until it turns rose-pink and translucent. Spread on warm bread with butter for breakfast or served with cheese, it captures the quince's honeyed, floral perfume that raw fruit only hints at.
- Total time
- 100 min
- Servings
- Serves 24
- Difficulty
- Medium
Condiment
Watermelon Rind Jam (Thrifty Summer Preserve)
A brilliant piece of Moroccan no-waste cooking, the pale rind left after eating watermelon is peeled, cubed and simmered with sugar, lemon and orange-blossom water into a translucent, chewy-set jam. The rind takes on an almost candied, cucumber-melon quality — a frugal summer preserve that turns what most people throw away into something special on the breakfast table.
- Total time
- 90 min
- Servings
- Serves 20
- Difficulty
- Medium
Condiment
Spiced Carrot Jam (Confiture de Carottes)
Sweet carrots make a beautiful orange jam in the Moroccan style, grated and cooked down with sugar, lemon, cinnamon and orange-blossom water until glossy and thick. Popular at breakfast and with cheese, it has a gentle earthy sweetness and a warm spice that makes it a surprising favourite once tried.
- Total time
- 75 min
- Servings
- Serves 20
- Difficulty
- Easy
Condiment
Moroccan Pumpkin Jam (Confiture de Courge)
Autumn pumpkin becomes a warmly spiced jam in Moroccan homes, the flesh cooked to a smooth amber preserve with sugar, cinnamon, ginger and a little sesame or orange-blossom water. Mellow and comforting, it is spread on bread for breakfast and shows how Morocco turns the same pumpkin used in savoury tagines into something sweet.
- Total time
- 75 min
- Servings
- Serves 20
- Difficulty
- Easy
Condiment
Strawberry & Orange-Blossom Jam
Spring strawberries take on a Moroccan accent in this jam, cooked with sugar and lemon and perfumed at the end with orange-blossom water, which gives the fruit a delicate floral lift. Bright red and loosely set, it is a favourite on warm msemen and bread, the orange blossom turning a familiar jam into something distinctly Moroccan.
- Total time
- 50 min
- Servings
- Serves 20
- Difficulty
- Easy
Condiment
Moroccan Date Jam (Spiced Date Spread)
Soft dates cooked down with a little water, lemon, cinnamon and orange-blossom water make a naturally sweet, deeply caramel jam that needs almost no added sugar. Thick and glossy, it is spread on bread, swirled into yoghurt or spooned over pancakes, and makes wonderful use of dates that are past their best for eating whole.
- Total time
- 35 min
- Servings
- Serves 16
- Difficulty
- Easy
Condiment
Prickly Pear Jam (Confiture de Figue de Barbarie)
The sweet cactus fruit that floods Moroccan markets in late summer is strained of its many seeds and cooked with sugar and lemon into a jewel-toned jam ranging from gold to deep magenta. Delicately floral and refreshing, it is a seasonal preserve that captures the fleeting handia season in a jar to enjoy through the year.
- Total time
- 75 min
- Servings
- Serves 18
- Difficulty
- Medium
Condiment
Apricot & Vanilla Jam
Ripe summer apricots, so central to Moroccan sweets and tagines, make one of the finest jams — halved and cooked with sugar, lemon and a split vanilla pod until glossy and softly set, with an apricot kernel or two added for an almond note. Tangy and fragrant, it is a breakfast staple and the classic filling for Moroccan pastries.
- Total time
- 50 min
- Servings
- Serves 20
- Difficulty
- Easy
Condiment
Cumin Pickled Carrots (Moroccan Quick Pickle)
Batons of carrot in a garlicky, cumin-and-vinegar brine turn tangy and lightly spiced within a day, making a bright pickle for the Moroccan table alongside grilled meats, sandwiches and rice. Crunchy, sour and warm with cumin and a little chilli, they cut through rich food and keep for weeks in the fridge.
- Total time
- 20 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.