All 690 recipes
Page 6 of 29 · Showing recipes 121–144
Tagines
Chicken Tagine with Apricots & Almonds
Dried apricots plump up in the simmering sauce of this sweet-savoury tagine, their tartness balancing the richness of saffron-spiced chicken, finished with a scatter of fried almonds for crunch, a dish often served for guests.
- Total time
- 80 min
- Servings
- Serves 4
- Difficulty
- Medium
Tagines
Lamb Tagine with Dates & Walnuts
Sweet Medjool dates and toasted walnuts are folded into a cinnamon-spiced lamb tagine near the end of cooking, giving a rich, autumnal dish that balances savoury braised meat against caramelised sweetness.
- Total time
- 110 min
- Servings
- Serves 4
- Difficulty
- Medium
Tagines
Fish Kefta Tagine
Ground white fish is seasoned like meatball kefta and formed into small balls, then gently poached in a spiced tomato sauce inside the tagine, a lighter seafood take on the classic beef kefta tagine with eggs.
- Total time
- 55 min
- Servings
- Serves 4
- Difficulty
- Medium
Tagines
Beef Tagine with Green Beans
A simple, everyday tagine pairing tender braised beef with green beans cooked just until they lose their raw bite but keep some snap, in a light tomato and cumin sauce, common on Moroccan weeknight tables.
- Total time
- 100 min
- Servings
- Serves 4
- Difficulty
- Medium
Tagines
Turkey Tagine with Chestnuts
A winter tagine that pairs braised turkey thigh with sweet roasted chestnuts and warming cinnamon, a less common but increasingly popular dish on cold-season Moroccan tables, especially where turkey has become an affordable substitute for other meats.
- Total time
- 90 min
- Servings
- Serves 4
- Difficulty
- Medium
Tagines
Rabbit Tagine with Olives
Rabbit is a common rural Moroccan protein, and this tagine treats it much like chicken with preserved lemon and olives, though the leaner meat benefits from a slightly longer, gentler braise to stay tender rather than turning tough.
- Total time
- 100 min
- Servings
- Serves 4
- Difficulty
- Advanced
Tagines
Vegetable Tagine with Preserved Lemon
A meat-free tagine built on seasonal root vegetables and chickpeas, brightened with the same preserved lemon and olive combination used in classic chicken tagine, proving the flavour base works just as well without meat.
- Total time
- 65 min
- Servings
- Serves 4
- Difficulty
- Easy
Tagines
Chickpea & Spinach Tagine
A quick, warming vegetarian tagine that simmers chickpeas and fresh spinach in a cumin-spiced tomato sauce, ready faster than most tagines since there's no meat to braise slowly, making it a common Ramadan and weeknight option.
- Total time
- 35 min
- Servings
- Serves 4
- Difficulty
- Easy
Tagines
Pumpkin Tagine with Cinnamon
Autumn pumpkin is simmered down with cinnamon, ginger and a touch of honey until it turns soft and jammy, a naturally sweet vegetarian tagine often served alongside heartier meat dishes as a side, or on its own with bread.
- Total time
- 50 min
- Servings
- Serves 4
- Difficulty
- Easy
Tagines
Sweet Potato Tagine with Honey
Sweet potatoes are braised with honey, cinnamon and a little orange zest into a soft, caramelised side tagine, a modern addition to Moroccan tables that pairs the classic sweet-spice profile with an increasingly common local vegetable.
- Total time
- 45 min
- Servings
- Serves 4
- Difficulty
- Easy
Couscous
Fes-Style Seven-Vegetable Couscous
Fassi households favour a slightly sweeter broth than the Marrakchi version, adding a spoon of honey and extra cinnamon to the vegetable stock, with pumpkin and caramelised onion topping the mound of steamed couscous alongside the other six vegetables.
- Total time
- 130 min
- Servings
- Serves 6
- Difficulty
- Advanced
Couscous
Barley Couscous with Buttermilk (Aggoug)
A Berber mountain dish from the Atlas region, coarse barley couscous is steamed simply and served doused in cold lben (buttermilk) rather than a meat broth, a light, tangy meal traditionally eaten in the heat of summer.
- Total time
- 55 min
- Servings
- Serves 4
- Difficulty
- Medium
Couscous
Hand-Rolled Couscous from Scratch
Before boxed couscous became common, Moroccan women hand-rolled semolina and flour with water into tiny pellets, a slow, communal technique still practiced in rural households and taught in traditional cooking classes.
- Total time
- 105 min
- Servings
- Serves 6
- Difficulty
- Advanced
Couscous
Couscous with Lamb & Turnips
A simpler, rustic couscous built around just lamb and turnips rather than the full seven-vegetable spread, the sweetness of slow-braised turnips complementing the rich lamb broth in this everyday family version.
- Total time
- 115 min
- Servings
- Serves 6
- Difficulty
- Medium
Breakfast
Sweet Breakfast Couscous with Cinnamon & Raisins
Leftover steamed couscous gets a second life as a warm breakfast, tossed with melted butter, cinnamon, raisins and a drizzle of milk, a quick way to use up couscous from the previous day's meal.
- Total time
- 20 min
- Servings
- Serves 4
- Difficulty
- Easy
Breads & Pastries
Rghaif with Honey
Folded into flaky squares rather than the round pancake shape of msemen, rghaif is pan-fried until golden and crackling, then drenched in warm honey and butter for a rich Ramadan and weekend breakfast treat.
- Total time
- 50 min
- Servings
- Serves 6
- Difficulty
- Medium
Breads & Pastries
Khobz Dar (Everyday Homemade Bread)
The plain round loaf found on every Moroccan table, khobz dar is a simple yeasted semolina-and-flour bread baked at home or sent to the neighbourhood communal oven, meant to tear and scoop up tagines rather than stand alone.
- Total time
- 50 min
- Servings
- Serves 6
- Difficulty
- Medium
Breads & Pastries
Malawi Layered Flatbread
Closely related to msemen but often made thinner and richer with more butter worked between the folds, malawi is a popular layered flatbread across the Maghreb, pan-fried until golden and eaten plain, with honey, or alongside savoury dips.
- Total time
- 50 min
- Servings
- Serves 6
- Difficulty
- Medium
Breads & Pastries
Moroccan Corn Bread (Khobz Del Droa)
Made with coarse cornmeal rather than wheat semolina, this rustic flatbread has a denser, slightly sweet crumb and is cooked on a dry griddle, a countryside bread found in regions where corn is more readily grown than wheat.
- Total time
- 35 min
- Servings
- Serves 4
- Difficulty
- Easy
Breads & Pastries
Anise Bread Rings (Mkharka)
These aniseed-scented bread rings are boiled briefly before baking, giving them a shiny, slightly chewy crust similar to a bagel, and are traditionally sold threaded onto strings by street vendors near mosques after Friday prayers.
- Total time
- 55 min
- Servings
- Serves 8
- Difficulty
- Medium
Main Dishes
Moroccan White Bean Stew with Lamb
A heartier, tomato-based relative of the simple bean soup, this stew braises white beans with lamb shoulder and a good hit of paprika until thick enough to eat with a fork, a filling one-pot winter meal.
- Total time
- 115 min
- Servings
- Serves 4
- Difficulty
- Medium
Soups
Pumpkin & Lentil Soup
A naturally creamy, warming soup that blends orange lentils and pumpkin with cumin and ginger, needing no cream or dairy to achieve its velvety texture, a common autumn and winter starter across Moroccan households.
- Total time
- 45 min
- Servings
- Serves 4
- Difficulty
- Easy
Soups
Chicken Noodle Shorba
A light, everyday soup built on shredded chicken, vermicelli noodles and a well-spiced tomato broth, shorba is a common starter across Morocco, especially popular during Ramadan for its gentle warmth after a day of fasting.
- Total time
- 40 min
- Servings
- Serves 4
- Difficulty
- Easy
Soups
Northern-Style Fava Bysar
Chefchaouen and Tangier households know this dish as bysar, a slightly thinner, garlic-forward take on the fava bean puree with a generous pour of olive oil and cumin, ladled warm into bowls for breakfast in Morocco's blue-washed north.
- Total time
- 65 min
- Servings
- Serves 4
- Difficulty
- Easy
Want to cook these dishes hands-on in Marrakech?
Book a cooking class — start in the spice souk, finish around the table.