All 690 recipes
Page 10 of 29 · Showing recipes 217–240
Appetizer
Marinated Olive Medley
Meknes sits amid Morocco's largest olive groves, and its markets sell olives cured a dozen different ways. This medley combines green, black and violet olives marinated together with preserved lemon, garlic, cumin and chilli for a lively mezze staple.
- Total time
- 15 min
- Servings
- Serves 6
- Difficulty
- Easy
Preserves
Moroccan Pickled Vegetables (Torshi)
A Fassi pantry staple, torshi packs carrots, turnips and cauliflower into a bright, vinegary brine tinted pink or gold with beetroot or turmeric, left to cure for a crunchy, tangy relish that cuts through rich tagines and sandwiches alike.
- Total time
- 30 min
- Servings
- Serves 8
- Difficulty
- Easy
Sauces & Condiments
Spicy Carrot Harissa Dip
A warming, garlicky cooked carrot dip found on mezze tables across Morocco, boiled carrots mashed with garlic, cumin and a generous spoon of harissa for a dip with a gentle sweetness balanced by real heat.
- Total time
- 35 min
- Servings
- Serves 4
- Difficulty
- Easy
Marinades & Rubs
Cumin Salt (Kammoun) Seasoning
The small dish of cumin mixed with salt that appears beside grilled meats, boiled eggs and snail soup across Marrakech's Jemaa el-Fnaa stalls is really its own condiment — toasted cumin ground and blended with coarse salt for dipping.
- Total time
- 5 min
- Servings
- Serves 8
- Difficulty
- Easy
Preserves
Moroccan Apricot Chutney
In Skoura's palm-shaded orchards near Ouarzazate, apricots ripen abundantly each summer, and cooks preserve the surplus into a spiced chutney with ginger, cinnamon and a little vinegar, a sweet-tart condiment for roast or grilled meats.
- Total time
- 45 min
- Servings
- Serves 6
- Difficulty
- Easy
Preserves
Quince Paste (Pâte de Coings)
As autumn cools the air around Fes and Ifrane, quinces ripen into their fragrant, hard-fleshed best, cooked down slowly with sugar into a firm, deep amber paste that is sliced and served alongside cheese or eaten as a sweet on its own.
- Total time
- 80 min
- Servings
- Serves 8
- Difficulty
- Medium
Preserves
Candied Orange Peel
Fes patisseries waste nothing from their citrus — orange peel, simmered repeatedly to remove bitterness then candied in sugar syrup until translucent, becomes a fragrant sweet on its own or a garnish for pastries and cakes.
- Total time
- 65 min
- Servings
- Serves 8
- Difficulty
- Medium
Sauces & Condiments
Green Olive Tapenade
A Meknes-region spread built from the region's abundant green olives, pounded with garlic, preserved lemon and a touch of cumin into a coarse, savoury paste for scooping with bread or spreading onto grilled fish.
- Total time
- 10 min
- Servings
- Serves 6
- Difficulty
- Easy
Preserves
Dried Fig Preserve
Taroudant's fig orchards in the Souss valley yield fruit sweet enough that a simple preserve needs little more than honey and a hint of anise to turn dried figs into a rich, spoonable spread for breakfast bread.
- Total time
- 45 min
- Servings
- Serves 8
- Difficulty
- Easy
Main Dishes
Pastilla au Lait (Fassi Milk Pastilla)
A Fassi specialty rarely seen outside the city, milk pastilla layers crisp warqa pastry with a delicate custard and shredded chicken, the whole thing gently sweet and creamy rather than sugar-dusted like its famous savoury-sweet cousin. It is a dish that surprises first-time tasters, closer to a savoury trifle than a pie.
- Total time
- 70 min
- Servings
- Serves 6
- Difficulty
- Advanced
Street Food
Charcoal Kefta Kebabs
The smell of these skewers grilling over charcoal is one of the defining scents of a Marrakech evening — hand-formed spiced ground lamb or beef, moulded onto skewers and cooked fast over glowing coals until charred outside and juicy within.
- Total time
- 35 min
- Servings
- Serves 4
- Difficulty
- Easy
Appetizer
Lamb Brain Fritters
An offal specialty of Fassi home cooking, lamb brains are poached gently until firm, then dipped in a light batter and fried until golden — a delicate, custardy interior inside a crisp shell, traditionally served with a squeeze of lemon.
- Total time
- 40 min
- Servings
- Serves 4
- Difficulty
- Medium
Main Dishes
Tangia Marrakchia with Honey & Ras el Hanout
Tangia is Marrakech's own bachelor's braise: lamb sealed into a clay urn with ras el hanout, preserved lemon, garlic and a touch of honey, then handed to the neighbourhood hammam furnace man to cook for hours in the ambient heat while its owner goes about the day.
- Total time
- 260 min
- Servings
- Serves 4
- Difficulty
- Medium
Main Dishes
Whole Roasted Lamb Feast (Mechoui-Style Celebration)
For the biggest celebrations in the Ouarzazate region and across the Atlas foothills, a whole lamb is seasoned simply with cumin, salt and butter, then slow-roasted for hours until the meat pulls away from the bone with bare hands — a feast built for gathering an entire extended family or village.
- Total time
- 285 min
- Servings
- Serves 10
- Difficulty
- Advanced
Seafood
Stuffed Squid, Moroccan Style
In Essaouira and Agadir's port markets, whole squid are stuffed with a herby, spiced mixture of their own chopped tentacles, breadcrumbs and chermoula, then braised gently in a light tomato sauce until tender.
- Total time
- 65 min
- Servings
- Serves 4
- Difficulty
- Medium
Seafood
Clam Tagine with White Wine
A modern Essaouira restaurant dish that nods to the town's French and Portuguese coastal influences, small clams steamed open in a garlicky white wine and tomato sauce, spiked with chermoula and served with plenty of bread for the broth.
- Total time
- 40 min
- Servings
- Serves 4
- Difficulty
- Medium
Seafood
Eel Tagine, Berkane Style
Along the Moulouya river near Berkane in eastern Morocco, freshwater eel has long been a local specialty, braised in a robust, deeply spiced sauce that stands up to the fish's rich, fatty flesh.
- Total time
- 70 min
- Servings
- Serves 4
- Difficulty
- Advanced
Seafood
Grilled Lobster, Agadir Style
Agadir's Atlantic waters supply the lobster that local grill restaurants split and char simply over hot coals, brushed with a garlicky, spiced butter that lets the sweet, briny meat speak for itself.
- Total time
- 35 min
- Servings
- Serves 2
- Difficulty
- Medium
Seafood
Salt-Crusted Sea Bass
A dramatic, simple preparation favoured in Tangier's straits-side kitchens, whole sea bass packed in a thick coat of coarse salt and herbs, baked until the crust sets hard, then cracked open at the table to reveal impossibly moist, delicately flavoured flesh.
- Total time
- 55 min
- Servings
- Serves 4
- Difficulty
- Medium
Rice Dishes
Saffron Rice with Dried Fruits
Taliouine, Morocco's saffron-growing capital near Taroudant, supplies the threads that colour this fragrant rice, studded with plump raisins, dried apricots and a few toasted almonds for a dish that sits comfortably alongside a tagine or on its own.
- Total time
- 45 min
- Servings
- Serves 4
- Difficulty
- Easy
Rice Dishes
Moroccan Jeweled Rice
A festive Rabat table dish, this jeweled rice scatters pomegranate seeds, pistachios, barberries or dried cranberries and orange zest through saffron-tinted rice for a dish as colourful as its name suggests, often served at weddings and holiday meals.
- Total time
- 55 min
- Servings
- Serves 6
- Difficulty
- Medium
Rice Dishes
Rice & Lentil Mjaddara with Crispy Onions
A dish that reflects Oujda's position on the border with Algeria and its ties further east, mjaddara layers rice and lentils cooked together until tender, topped generously with deeply caramelised, crisp fried onions.
- Total time
- 55 min
- Servings
- Serves 4
- Difficulty
- Easy
Rice Dishes
Turmeric Rice with Almonds
A simple, golden Fassi side dish, rice cooked with turmeric for colour and a subtle earthy warmth, finished with toasted almonds — an easy, everyday alternative to the more festive saffron rice.
- Total time
- 35 min
- Servings
- Serves 4
- Difficulty
- Easy
Rice Dishes
Fragrant Herb Rice Pilaf
A bright, herb-flecked rice from Chefchaouen kitchens, where fresh coriander, parsley and mint are stirred generously through fluffy rice at the end of cooking for a fresh, fragrant side that lightens up a heavier meal.
- Total time
- 40 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.