Moroccan how-to guides
Page 4 of 6 · Showing guides 73–96 of 126
About 25 minutes
How to Make Moroccan Carrot Salad — Cumin and Lemon Dressed
How to make Moroccan carrot salad: cooked or raw carrots dressed with cumin, garlic, paprika, lemon and olive oil, a bright, warm-spiced starter served across Morocco.
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About 15 minutes
How to Make Moroccan Coffee — Spiced Qahwa with Cardamom and Cinnamon
How to make Moroccan spiced coffee (qahwa bel bhar): brewing strong coffee with cardamom, cinnamon, nutmeg and pepper for a warm, fragrant, subtly spiced cup.
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About 1 hour
How to Make Moroccan Lentils — Spiced Adas with Tomato and Cumin
How to make Moroccan lentils (adas): brown lentils simmered with onion, garlic, tomato, cumin, ginger and paprika into a hearty, comforting stew served with bread.
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About 10 minutes
How to Make Moroccan Mint Lemonade — Blended and Refreshing
How to make Moroccan mint lemonade: blending fresh lemon, mint, sugar and water into a frothy, intensely refreshing cold drink, the perfect antidote to the heat.
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About 15 minutes
How to Make Moroccan Mint Tea — The Authentic Method
How to make Moroccan mint tea properly — gunpowder green tea, fresh spearmint and sugar, brewed and poured the traditional way. Step by step, with the pour from height explained.
Read the guide About 20 minutes (plus chilling)
How to Make Moroccan Orange and Cinnamon Dessert
How to make the classic Moroccan orange and cinnamon dessert — chilled orange slices dressed with cinnamon and orange flower water, a light finish to a rich meal.
Read the guide 20 minutes plus setting
How to Make Moroccan Yogurt — Raib, the Set Fermented Milk
How to make raib, Morocco's soft set yogurt: warming milk, culturing it gently, and setting it into a mild, delicate fermented milk often scented with orange blossom.
Read the guide About 2.5 hours
How to Make Mrouzia — Eid Lamb with Raisins and Honey
How to make mrouzia, the Eid al-Adha lamb dish slow-cooked with raisins, honey, ras el hanout and smen until thick, sweet and richly spiced.
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About 90 minutes
How to Make Msemen — Moroccan Square Layered Flatbread
How to make msemen, Morocco's flaky square griddle flatbread: making the dough, the oil-and-semolina fold that creates the layers, and cooking them crisp and golden.
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About 2 hours
How to Make Orange Blossom Water — Distilling Neroli at Home
How to make orange blossom water: steam-distilling fragrant bitter orange blossoms at home to capture the floral neroli scent used across Moroccan sweets and drinks.
Read the guide About 2.5 hours
How to Make Pastilla — Morocco's Sweet-Savoury Pigeon or Chicken Pie
How to make pastilla, Morocco's layered sweet-savoury pie: spiced poultry filling, an almond layer, crisp warqa pastry, and a dusting of icing sugar and cinnamon.
Read the guide About 90 minutes
How to Make Perfect Couscous — The Moroccan Steaming Method
How to make light, fluffy Moroccan couscous from scratch by steaming — the real method, step by step. Why you steam three times, how to hand-roll the grain, and what to avoid.
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20 minutes plus 3-4 weeks curing
How to Make Preserved Lemons — Morocco's Essential Salted Citrus
How to make Moroccan preserved lemons at home: salting, packing and curing whole lemons in their own juice for weeks until soft, mellow and ready for tagines.
Read the guide About 25 minutes
How to Make Ras el Hanout — Blending Morocco's Signature Spice Mix
How to make ras el hanout at home: which spices go in, how to toast and grind them, and how to balance a warm, complex Moroccan blend for tagines and couscous.
Read the guide About 2 hours
How to Make Rfissa — Moroccan Shredded Msemen with Chicken and Lentils
How to make rfissa, Morocco's comforting dish of shredded msemen soaked in a fenugreek and ras el hanout chicken and lentil broth, traditionally served to new mothers.
Read the guide About 1 hour
How to Make Seffa — Sweet Moroccan Couscous or Vermicelli
How to make seffa, Morocco's sweet steamed couscous or vermicelli mounded with cinnamon, icing sugar, almonds and raisins, served warm as a dessert or festive dish.
Read the guide About 90 minutes
How to Make Sellou — Toasted Flour, Almond and Sesame Sweet
How to make sellou (sfouf), the toasted flour, almond, sesame and honey sweet eaten by the spoonful — no oven or stovetop cooking after toasting.
Read the guide About 2 hours
How to Make Seven-Vegetable Couscous
How to make Moroccan seven-vegetable couscous, the Friday classic of steamed grain with a rich broth of seven simmered vegetables and meat.
Read the guide About 2 hours including proving
How to Make Sfenj — Moroccan Doughnuts
How to make sfenj, Morocco's chewy ring doughnuts: a wet yeasted dough, shaping rings with oiled hands, and deep-frying crisp and golden to eat with sugar or honey.
Read the guide 30 minutes plus weeks of ageing
How to Make Smen — Moroccan Fermented Preserved Butter
How to make smen, Morocco's aged fermented butter: clarifying butter, salting and sealing it to mature into a pungent, savoury cooking fat for tagines and couscous.
Read the guide About 45 minutes
How to Make Taktouka — Moroccan Grilled Pepper and Tomato Salad
How to make taktouka, Morocco's cooked salad of grilled peppers and tomatoes: charring and peeling peppers, simmering with tomato, garlic and cumin to a soft relish.
Read the guide About 5-7 hours
How to Make Tanjia — Marrakech's Slow-Cooked Urn Lamb
How to make tanjia, the Marrakech bachelor's dish: lamb sealed in an urn with preserved lemon, cumin, garlic and smen, then cooked slowly for hours until falling apart.
Read the guide About 5 hours (or overnight in ashes)
How to Make Tanjia Marrakchia
How to make tanjia marrakchia, the Marrakech clay-urn beef dish slow-cooked with preserved lemon, garlic and cumin, traditionally finished in hammam ashes.
Read the guide About 1 hour
How to Make Vegetable Tagine — A Fragrant Meat-Free Braise
How to make a Moroccan vegetable tagine: layering root and quick-cooking vegetables, seasoning with warm spices and preserved lemon, and braising to tender without mush.
Read the guideLearn it hands-on in Marrakech
Cook these dishes beside a local host — market visit included.