All 690 recipes
Page 8 of 29 · Showing recipes 169–192
Appetizer
Moroccan Spiced Chicken Liver
Chicken livers are quickly seared with garlic, cumin and a hit of lemon, a rich, iron-heavy dish served as a warm appetizer or tucked into a sandwich, common at Moroccan grill houses alongside kefta and merguez.
- Total time
- 20 min
- Servings
- Serves 4
- Difficulty
- Easy
Desserts
Moroccan Bread Pudding
A resourceful way to use up day-old khobz bread, this pudding soaks torn bread in a milk-and-egg custard scented with orange blossom water and cinnamon, then bakes until set, a homely dessert that wastes nothing.
- Total time
- 55 min
- Servings
- Serves 6
- Difficulty
- Easy
Tagines
Lamb Tagine with Pears & Saffron
In Meknes, where orchards ring the city, cooks pair slow-braised lamb with whole poached pears for a tagine that walks the line between savoury and dessert. Saffron and cinnamon perfume the sauce while the pears soak up the meat juices until they turn a deep amber, soft enough to cut with a spoon but never mushy.
- Total time
- 120 min
- Servings
- Serves 4
- Difficulty
- Medium
Tagines
Chicken Tagine with Fennel & Olives
Along the Rabat coast, where wild fennel grows close to the Atlantic, cooks braise chicken with sliced fennel bulb until it turns silky and faintly aniseed, balanced by briny olives and a squeeze of lemon. It is a lighter tagine than most, leaning on fennel's sweetness rather than heavy spice.
- Total time
- 80 min
- Servings
- Serves 4
- Difficulty
- Medium
Tagines
Veal Tagine with Cardoons (Khorchef)
Cardoons — the thistle-like cousin of the artichoke known locally as khorchef — appear briefly each spring in Fes markets, and cooks prize them braised low and slow with veal until the ribs turn tender and faintly bitter-sweet. It is a dish for those who know the season, since cardoons demand patient trimming and long cooking to tame their toughness.
- Total time
- 130 min
- Servings
- Serves 4
- Difficulty
- Advanced
Tagines
Duck Tagine with Figs & Walnuts
Not a classic village dish but a modern Moroccan restaurant favourite, this tagine pairs rich duck with the ripe autumn figs that hang heavy near Ouarzazate's oasis orchards. Honey and cinnamon deepen the sauce while walnuts add a bitter crunch against the fruit's sweetness.
- Total time
- 115 min
- Servings
- Serves 4
- Difficulty
- Advanced
Tagines
Beef Cheek Tagine
A modern Casablanca take on the classic braise, using beef cheeks for the kind of melting, gelatinous tenderness that shoulder cuts can't quite match. Slow-cooked for hours in a deep, spiced sauce, the cheeks collapse at the touch of a fork, making this a favourite for cooks who like to set a tagine going and walk away.
- Total time
- 200 min
- Servings
- Serves 4
- Difficulty
- Advanced
Seafood
Monkfish Tagine with Saffron & Tomatoes
Essaouira's fish stalls supply the firm, meaty monkfish that holds its shape best in a tagine, braised gently in a saffron-scented tomato sauce so it barely needs more than a squeeze of lemon at the table. It is a quick, coastal dish built for freshly landed fish rather than long cooking.
- Total time
- 55 min
- Servings
- Serves 4
- Difficulty
- Medium
Tagines
Root Vegetable Tagine
Up in the cool air of Ifrane, where root vegetables keep well through winter, this tagine leans on carrots, turnips, potatoes and pumpkin simmered together until soft and sweet in a gently spiced broth. It is an easy, forgiving vegetarian tagine that welcomes whatever roots are in the pantry.
- Total time
- 70 min
- Servings
- Serves 4
- Difficulty
- Easy
Tagines
Lamb Tagine with Okra (Tagine Bel Meloukhia)
In Oujda, near the Algerian border, okra tagines are a summer staple, the pods simmered whole with lamb in a tomato-rich sauce until they turn silky rather than slimy. Cooked whole and handled gently, okra loses its reputation here and instead thickens the sauce into something almost velvety.
- Total time
- 100 min
- Servings
- Serves 4
- Difficulty
- Medium
Tagines
Quail Tagine with Grapes
Meknes sits amid Morocco's main vineyards, and in early autumn cooks pair small braised quail with fresh grapes for a delicate tagine that finishes almost like a pan sauce — the grapes bursting sweet-tart against the gamey little birds. It is a quick tagine, since quail cooks far faster than lamb or chicken.
- Total time
- 70 min
- Servings
- Serves 4
- Difficulty
- Advanced
Tagines
Chicken Tagine with Onion Confit (Djaj Mqalli)
A Fassi classic built almost entirely from patience: mountains of onions cooked down over low heat until they melt into a soft, golden confit that coats braised chicken in place of a heavier tomato sauce. Saffron and ginger keep the dish glowing amber rather than sweet, distinguishing it from its raisin-laden cousin, tfaya.
- Total time
- 90 min
- Servings
- Serves 4
- Difficulty
- Medium
Couscous
Couscous Royal with Three Meats
Reserved for weddings and the biggest family gatherings in Rabat and Casablanca, couscous royal piles lamb, chicken and merguez sausage over a single mountain of steamed semolina, ringed with seven vegetables. It is less a recipe than a production — a dish built to feed a crowd and show off a household's hospitality.
- Total time
- 165 min
- Servings
- Serves 6
- Difficulty
- Advanced
Couscous
Fish Couscous with Caramelised Onions
Along the Atlantic coast around Safi and Essaouira, couscous is just as often built around fish as meat, with firm white fillets steamed over a light broth and crowned with soft, sweet caramelised onions rather than a heavy tomato sauce.
- Total time
- 90 min
- Servings
- Serves 4
- Difficulty
- Medium
Couscous
Mesfouf Couscous with Peas & Raisins
A simple, everyday Marrakech home dish, mesfouf is couscous steamed light and fluffy then tossed with sweet peas, plump raisins and a generous drizzle of melted butter — no meat needed. It doubles as a quick side or a not-quite-dessert eaten warm at breakfast with buttermilk.
- Total time
- 45 min
- Servings
- Serves 4
- Difficulty
- Easy
Desserts
Sweet Couscous with Dates & Nuts (Seffa Belboula-style)
In the date-growing oases around Errachidia and the Tafilalet valley, couscous becomes a dessert in its own right — steamed fine and fluffy, then piled with chopped dates, almonds and a generous dusting of cinnamon sugar, moistened with warm milk.
- Total time
- 35 min
- Servings
- Serves 6
- Difficulty
- Easy
Couscous
Couscous Mfenned with Fennel & Chard
A rustic vegetable couscous from the Doukkala plains near El Jadida, mfenned leans on fennel bulb and chard cooked down soft in a light broth, the two vegetables' flavours folding into a mellow, herby backdrop for plain steamed couscous.
- Total time
- 75 min
- Servings
- Serves 4
- Difficulty
- Medium
Breads & Pastries
Harsha (Moroccan Semolina Griddle Bread)
Harsha is a thick, buttery semolina flatbread cooked entirely on a griddle rather than baked, with a distinctive sandy crumb and crisp golden crust. In Chefchaouen's blue-washed medina, it is a common breakfast bread, split and spread with honey, cheese or jam while still warm.
- Total time
- 35 min
- Servings
- Serves 6
- Difficulty
- Easy
Breakfast
Mkhanfar (Moroccan Folded Pancakes)
A Tangier breakfast favourite, mkhanfar are simple pancakes folded over themselves on the griddle, leaving flaky, buttery layers similar to msemen but round rather than square, quicker to shape and just as good soaked in honey.
- Total time
- 30 min
- Servings
- Serves 4
- Difficulty
- Easy
Breads & Pastries
Moroccan Brioche Bread (Pain Brioché)
A legacy of the French colonial period, soft egg-and-butter brioche found its way into Casablanca bakeries and never left, sold alongside khobz as a richer, faintly sweet breakfast loaf. Locals split it warm for jam, or dunk torn pieces straight into a bowl of café au lait.
- Total time
- 55 min
- Servings
- Serves 8
- Difficulty
- Medium
Breads & Pastries
Rghda (Souss Amazigh Flatbread)
In the Souss valley around Taroudant and Agadir, Amazigh families bake rghda — a simple, unleavened or lightly leavened flatbread cooked on a dry griddle, thinner than khobz and meant to be torn and used to scoop tagines and salads at a shared table.
- Total time
- 40 min
- Servings
- Serves 6
- Difficulty
- Easy
Breads & Pastries
Tafarnout (Berber Clay Oven Bread)
In High Atlas villages, bread is still often baked in a tafarnout — a domed clay or mud-brick oven fired with wood, giving a thick, chewy loaf with a deeply blistered, smoky crust unlike anything from a home oven. This version approximates the effect with a very hot domestic oven and a baking stone.
- Total time
- 70 min
- Servings
- Serves 8
- Difficulty
- Medium
Soups
Chorba Fassia (Fassi Vermicelli & Meat Soup)
Fes has its own take on the Ramadan soup tradition, distinct from harira: chorba fassia leans on thin vermicelli and small pieces of lamb in a lighter, more delicately spiced tomato broth, without the chickpeas and lentils that thicken harira. It is a refined, brothier cousin, common at the Fassi iftar table.
- Total time
- 80 min
- Servings
- Serves 6
- Difficulty
- Medium
Soups
Bessara (Split Pea & Garlic Soup)
A thick, warming split pea soup eaten across Morocco but especially beloved in Meknes, where street stalls ladle it into bowls before dawn for labourers heading to work. Blended smooth with plenty of garlic, cumin and olive oil, it is cheap, filling and endlessly comforting on a cold morning.
- Total time
- 70 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.