All 690 recipes
Page 4 of 29 · Showing recipes 73–96
Tagines
Essaouira Sardine Tagine
Essaouira's fishing port lands sardines by the crate every morning, and the simplest way to cook them is stuffed with chermoula and layered over sliced potatoes and peppers in a tagine. The fish steam gently in their own juices and the chermoula, turning fork-tender with a bright, garlicky sauce.
- Total time
- 65 min
- Servings
- Serves 4
- Difficulty
- Medium
Couscous
Couscous with Chicken Tfaya
This is the couscous of celebrations — steamed semolina crowned with tender chicken and a deep, glossy tangle of caramelised onions, raisins and honey, finished with fried almonds. The sweet topping against the savoury broth is the hallmark of Moroccan wedding and holiday tables.
- Total time
- 110 min
- Servings
- Serves 6
- Difficulty
- Medium
Street Food
Kefta Briouates
These crisp triangular parcels of spiced ground beef or lamb are a staple of Moroccan iftar tables and street-food stalls alike. Warqa pastry is folded tightly around the seasoned kefta filling and fried until shatteringly crisp, best eaten hot with a squeeze of lemon.
- Total time
- 50 min
- Servings
- Serves 6
- Difficulty
- Medium
Seafood
Gambas Pil Pil
A legacy of Morocco's Spanish-influenced Atlantic coast, gambas pil pil is sizzling shrimp cooked fast in garlic-chili olive oil and served bubbling in its own dish. It's a favourite starter in Tangier and Casablanca seafood restaurants, mopped up entirely with fresh bread.
- Total time
- 18 min
- Servings
- Serves 4
- Difficulty
- Easy
Soups
Moroccan White Bean Soup
A humble, warming soup found on Moroccan winter tables, this white bean soup leans on cumin, garlic and a good glug of olive oil rather than tomato, letting the beans themselves carry the dish. It's simple enough for a weeknight but hearty enough to serve as a full meal with bread.
- Total time
- 60 min
- Servings
- Serves 4
- Difficulty
- Easy
Tagines
Lemon & Green Olive Chicken Tagine
A brighter, faster cousin of the classic preserved-lemon tagine, this version uses fresh lemon slices simmered right into the sauce alongside briny green olives, giving a sharper, more immediate citrus hit than the mellow preserved version.
- Total time
- 80 min
- Servings
- Serves 4
- Difficulty
- Medium
Breakfast
Berber Omelette (Kadra Taguella)
Cooked and served in the tagine it's made in, this Atlas Mountains breakfast layers eggs over a simmering base of tomatoes, peppers and onions, so the eggs set softly into a rustic, rich sauce rather than being scrambled separately. It's a favourite at Berber guesthouses trekking through the High Atlas.
- Total time
- 35 min
- Servings
- Serves 2
- Difficulty
- Easy
Drinks
Orange Blossom Milkshake
A simple, fragrant milkshake found at Moroccan juice bars, built on cold milk perfumed with a few drops of orange blossom water and lightly sweetened. It's a lighter alternative to the fruit-heavy juices that dominate Moroccan cafe menus.
- Total time
- 5 min
- Servings
- Serves 2
- Difficulty
- Easy
Breakfast
Baghrir (Hundred-Hole Pancakes)
These spongy semolina pancakes are riddled with tiny bubble holes that form as they cook on one side only, perfect for soaking up melted butter and honey. They're a fixture of Ramadan iftar tables and weekend breakfasts across Morocco.
- Total time
- 35 min
- Servings
- Serves 4
- Difficulty
- Medium
Desserts
Honey Almond Briouates
The sweet counterpart to savoury meat briouates, these crisp warqa triangles are packed with a fragrant almond paste and, once fried, dipped straight into warm honey so the crust drinks it up. They're a fixture of Ramadan dessert trays and Eid celebrations.
- Total time
- 45 min
- Servings
- Serves 8
- Difficulty
- Medium
Salads & Sides
Charred Pepper Salad (Taktouka-Style)
Green peppers are blistered directly over a flame until the skins blacken and peel away easily, then chopped and simmered with tomatoes, garlic and cumin into a smoky, jammy salad. It's a staple of the cooked-salad spread that opens most Moroccan meals.
- Total time
- 40 min
- Servings
- Serves 4
- Difficulty
- Easy
Couscous
Lamb Couscous with Raisins
A heartier relation of chicken tfaya couscous, this version pairs slow-braised lamb shanks with the same jammy raisin-onion topping, giving a richer, deeper broth that couscous soaks up beautifully. It's a common Friday and holiday dish in Marrakech homes.
- Total time
- 130 min
- Servings
- Serves 6
- Difficulty
- Medium
Tagines
Fish Tagine with Chermoula & Potatoes
White fish fillets are laid over a bed of thinly sliced potatoes and bathed in chermoula, then gently steamed in the tagine until the potatoes are tender and the fish flakes apart. It's a lighter, everyday alternative to the whole-sardine version found on the coast.
- Total time
- 60 min
- Servings
- Serves 4
- Difficulty
- Medium
Salads & Sides
Moroccan Beetroot Salad
Boiled beetroot is diced and tossed with cumin, orange juice and a little sugar in this bright, earthy salad that's a common part of the cooked-and-raw salad spread served before a Moroccan meal. Its sweetness plays well against spicier tagines.
- Total time
- 50 min
- Servings
- Serves 4
- Difficulty
- Easy
Main Dishes
Beef Tangia
When lamb isn't on hand, Marrakchi households make tangia with beef shin or cheek instead, relying on the same sealed slow-bake method with preserved lemon, cumin and garlic. The tougher cut turns meltingly tender after hours in a low oven.
- Total time
- 290 min
- Servings
- Serves 4
- Difficulty
- Advanced
Sauces & Condiments
Moroccan Mixed Olive Tapenade
Morocco's olive markets sell dozens of cured varieties, and this rustic tapenade blends several — briny black, cracked green and spiced red — with garlic, lemon and cumin into a coarse spread. It's a common opener alongside bread and other small dishes.
- Total time
- 10 min
- Servings
- Serves 6
- Difficulty
- Easy
Snack
Moroccan Spiced Nuts
Toasted almonds, walnuts and pistachios coated in a warm blend of cumin, paprika and a touch of honey make an easy, addictive snack found at market stalls and served alongside mint tea in Moroccan homes.
- Total time
- 15 min
- Servings
- Serves 6
- Difficulty
- Easy
Desserts
Pomegranate & Orange Salad
A refreshing fruit salad found at the end of a rich Moroccan meal, combining juicy orange segments with ruby pomegranate seeds and a whisper of orange blossom water and cinnamon. Simple, bright and a welcome contrast after tagines.
- Total time
- 15 min
- Servings
- Serves 4
- Difficulty
- Easy
Seafood
Swordfish Brochettes
Firm, meaty swordfish cubes marinated in chermoula and threaded onto skewers grill beautifully over charcoal, a favourite at Moroccan Atlantic-coast grill stands where fresh swordfish is landed daily.
- Total time
- 30 min
- Servings
- Serves 4
- Difficulty
- Medium
Main Dishes
Chicken Rfissa with Lentils
A variation on the traditional new-mother's dish rfissa, this version stretches the fenugreek-scented chicken broth with lentils, adding heartiness and body while keeping the shredded msemen or trid layers that soak everything up.
- Total time
- 105 min
- Servings
- Serves 6
- Difficulty
- Advanced
Couscous
Couscous with Chicken & Caramelized Onions
A simpler, everyday relative of the wedding-table tfaya couscous, this version skips the raisins for a more savoury caramelized onion topping over chicken and steamed couscous, common as a Sunday family lunch.
- Total time
- 95 min
- Servings
- Serves 6
- Difficulty
- Medium
Tagines
Lamb Tagine with Artichokes & Peas
A spring tagine that takes advantage of Morocco's artichoke season, braising lamb slowly with tender artichoke hearts and sweet peas in a saffron-ginger sauce brightened with fresh coriander.
- Total time
- 120 min
- Servings
- Serves 4
- Difficulty
- Medium
Salads & Sides
Moroccan Spiced Potato Gratin
A home-style side dish found alongside grilled meats, thin potato slices are layered with cumin, paprika and garlic and baked until the edges crisp and the middle turns creamy, a simpler cousin of French gratin with a distinctly Moroccan spice profile.
- Total time
- 65 min
- Servings
- Serves 4
- Difficulty
- Easy
Appetizer
Bessara Fava Bean Dip
Thicker and more coarsely blended than the classic breakfast soup version, this bessara is served as a dip — dried fava beans cooked down with garlic and cumin, then finished with a generous pour of olive oil and paprika for scooping with bread.
- Total time
- 70 min
- Servings
- Serves 6
- Difficulty
- Easy
Want to cook these dishes hands-on in Marrakech?
Book a cooking class — start in the spice souk, finish around the table.