Moroccan recipes by ingredient
Page 3 of 5 · Showing ingredients 49–72 of 98
Harissa
Recipes with Harissa — Bringing Heat to the Moroccan Table
The best ways to cook with harissa in Moroccan food — chermoula, grilled fish, kefta and merguez. How much to use, how to make your own, and how to buy it.
Read the guide Honey
Recipes with Honey — Liquid Gold in Morocco's Sweet-Savoury Kitchen
The best Moroccan recipes with honey — mrouzia, chebakia, tfaya and pastries. How honey balances savoury dishes, which type to use, and how to buy real honey.
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Lamb
Recipes with Lamb — The Meat at the Heart of the Moroccan Feast
The best Moroccan lamb recipes — mechoui, lamb tagine with prunes, mrouzia and couscous. Which cuts to braise, how long to cook, and how to buy lamb in Morocco.
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Lben (Buttermilk)
Recipes with Lben — Morocco's Tangy Cultured Buttermilk
How Moroccans use lben, cultured buttermilk — with couscous, dates, bread and marinades. What it is, how it differs from raib, and how to buy or make it.
Read the guide Lentils
Recipes with Lentils — Humble, Hearty Pulses in Moroccan Home Cooking
The best Moroccan recipes with lentils — lentil stew, harira and lentils with rice. How to cook them just right, spicing, and how to buy the best lentils.
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Liver and Offal
Recipes with Liver and Offal — Morocco's Bold Grilled and Spiced Organ Meats
How Morocco cooks liver, heart and offal (kebda, boulfaf, douara) — grilled skewers wrapped in caul fat, spiced sautés, and Eid traditions. Cooking liver so it stays tender.
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Merguez
Recipes with Merguez — Morocco's Spiced Red Sausage
The best Moroccan recipes with merguez sausage — grilled merguez, merguez and egg tagine, and merguez sandwiches. How merguez is made and how to cook it right.
Read the guide Minced Meat
Recipes with Minced Meat — Kefta and Moroccan Ground Meat Dishes
The best Moroccan recipes with minced meat — kefta tagine with eggs, grilled kefta skewers and stuffed vegetables. How Moroccans season and shape minced meat.
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Mushrooms
Recipes with Mushrooms — Moroccan Mushroom Tagine and Kefta
The best Moroccan recipes with mushrooms — mushroom tagine, mushrooms with kefta and mushroom omelette. How Moroccans prepare mushrooms for tagines and grills.
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Nutmeg
Recipes with Nutmeg — The Hidden Warmth in Moroccan Kefta and Ras el Hanout
How Morocco uses nutmeg (gouza) — grated into kefta, festive tagines, milk puddings and ras el hanout. Why it is a secret ingredient and how little you need.
Read the guide Offal
Recipes with Offal — Tangia, Boulfaf and Moroccan Nose-to-Tail Cooking
The best Moroccan recipes with offal — tangia, grilled liver (boulfaf) and khlea. How Moroccan cooks use liver, kidney and other offal in tagines and skewers.
Read the guide Okra
Recipes with Okra — Moroccan Okra Tagine (Tagine bil Gouddine)
The best Moroccan recipes with okra — okra tagine in tomato sauce, dried okra dishes and okra with lamb. How Moroccans prepare okra to avoid excess sliminess.
Read the guide Olives
Recipes with Olives — The Everyday Jewel of the Moroccan Table
The best Moroccan recipes with olives — chicken tagine with olives, olive salads and marinated olives. Which colour to use, how to de-salt them, and how to buy them.
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Onions
Recipes with Onions — The Silent Engine of Every Moroccan Tagine
The best Moroccan recipes with onions — tfaya, tagine bases, bastilla and caramelised toppings. How Moroccans grate and cook onions, quantities, and buying tips.
Read the guide Orange Blossom Water
Recipes with Orange Blossom Water — Morocco's Perfume of Celebration
How to use orange blossom water in Moroccan cooking — pastries, salads, milk drinks and bastilla. How much to add, when to use it, and how to buy the real thing.
Read the guide Oranges
Recipes with Oranges — Morocco's Favourite Fruit Salad and More
How Morocco eats oranges — the famous cinnamon fruit salad, orange and olive salads, orange blossom pairings, and where the best oranges come from.
Read the guide Paprika
Recipes with Paprika — The Sweet Red Warmth of Moroccan Cooking
The best Moroccan recipes with paprika — chermoula, kefta, zaalouk and tagines. Sweet versus hot, how much to use, and how to buy and store it fresh.
Read the guide Parsley
Recipes with Parsley — The Other Half of Morocco's Herb Bunch
The best Moroccan recipes with parsley — chermoula, harira, kefta and tabbouleh-style salads. Which parsley to use, how to prepare it, and how to keep it fresh.
Read the guide Peas
Recipes with Peas — Moroccan Pea and Lamb Tagine
The best Moroccan recipes with peas — lamb and pea tagine, kefta with peas and pea and artichoke tagine. How Moroccans cook fresh and frozen peas.
Read the guide Peppers
Recipes with Peppers — Taktouka and Moroccan Pepper Salads
The best Moroccan recipes with peppers — taktouka, grilled pepper salad and stuffed peppers. How Moroccans char, peel and season peppers for salads and tagines.
Read the guide Pine Nuts
Recipes with Pine Nuts — A Small, Costly Garnish in Moroccan Cooking
Where pine nuts show up in Moroccan cooking — toasted over pastilla, rice and tagines — and why a little goes such a long way.
Read the guide Pistachios
Recipes with Pistachios — Morocco's Occasional Green Nut
Where pistachios appear in Moroccan cooking — as a garnish on pastries and desserts, and why they're a luxury addition rather than a staple.
Read the guide Pomegranate
Recipes with Pomegranate — Morocco's Ruby Garnish and Winter Fruit
How Moroccan cooking uses pomegranate — as a salad and tagine garnish, fresh juice, and the molasses some kitchens make with the surplus.
Read the guide Potatoes
Recipes with Potatoes — The Comforting Everyday Staple of Moroccan Tables
The best Moroccan recipes with potatoes — potato and meat tagine, chips in tagine, and stuffed potato. How to keep them from disintegrating, and buying tips.
Read the guideCook with these ingredients in Marrakech
Shop the spice souk and cook a full meal in a hands-on class.