All 690 recipes
Page 12 of 29 · Showing recipes 265–288
Soups
Moroccan Celery Root Soup
A simple, elegant soup from Fes home kitchens, celeriac simmered until soft with onion and a whisper of nutmeg, then blended into a pale, silky purée that makes an understated start to a heavier meal.
- Total time
- 50 min
- Servings
- Serves 4
- Difficulty
- Easy
Main Dishes
Fes-Style Braised Lamb Shanks
A hearty, deeply spiced braise from Fassi households, whole lamb shanks cooked for hours in a saffron and ras el hanout sauce until the meat slides clean off the bone, finished with a scatter of toasted almonds.
- Total time
- 175 min
- Servings
- Serves 4
- Difficulty
- Advanced
Main Dishes
Moroccan Roasted Cornish Hen
A Rabat dinner-party favourite, small cornish hens rubbed with a saffron-ginger paste and roasted until burnished, each bird sized for a single generous portion and finished with a squeeze of lemon.
- Total time
- 80 min
- Servings
- Serves 4
- Difficulty
- Medium
Main Dishes
Kefta Mkaouara (Beef Kefta with Onion & Egg)
A Casablanca café staple, spiced beef kefta meatballs simmered in a tomato and onion sauce until tender, then finished with eggs cracked directly on top to poach — a heartier cousin to the classic tomato-and-egg breakfast.
- Total time
- 40 min
- Servings
- Serves 4
- Difficulty
- Easy
Appetizer
Smoked Aubergine Dip
In the Rif mountains around Chefchaouen, aubergines are often charred directly over an open flame until the flesh turns smoky and soft, then mashed simply with garlic, lemon and olive oil for a dip that leans on fire rather than heavy spicing.
- Total time
- 45 min
- Servings
- Serves 6
- Difficulty
- Easy
Snack
Moroccan Desert Trail Mix
Built on the dates, almonds and dried fruit of the Tafilalet oasis around Errachidia, this simple trail mix has long sustained desert travellers and traders, combining natural sweetness and protein into an easy, portable snack.
- Total time
- 10 min
- Servings
- Serves 8
- Difficulty
- Easy
Soup
Harira with Freekeh (Smoked Green Wheat Harira)
A rustic Fassi-style harira that swaps some of the usual vermicelli and flour for freekeh — roasted young green wheat with a smoky, nutty bite. Tomatoes, chickpeas, lentils and a big handful of coriander and celery leaf build the body, and the freekeh keeps its chew even after a long simmer. It is the bowl you want on a cold Atlas evening, torn khobz alongside.
- Total time
- 100 min
- Servings
- Serves 6
- Difficulty
- Medium
Soup
Freekeh Chorba (Herb and Green-Wheat Soup)
A lighter cousin of harira — a clear, herb-forward chorba built on freekeh, courgette and a little chicken, brightened with a fistful of coriander and celery. Where harira is thick and tomato-red, this chorba stays brothy and green, the freekeh giving it just enough body to feel like a meal.
- Total time
- 60 min
- Servings
- Serves 5
- Difficulty
- Easy
Soup
Moroccan White Bean and Tomato Soup
Not quite loubia stew and not quite harira — a soupy, garlicky white bean bowl simmered with tomato, paprika and cumin until the beans start to break and thicken their own broth. It is cheap winter food from any Moroccan kitchen, finished with olive oil and eaten with bread to scoop.
- Total time
- 75 min
- Servings
- Serves 5
- Difficulty
- Easy
Soup
Moroccan Chickpea and Cumin Soup
The soup version of the steaming chickpea plates sold from Marrakech carts — chickpeas simmered soft in a cumin-heavy broth with garlic and a little tomato, then loosened into a bowl and showered with cumin and salt at the table. Warming, cheap and deeply savoury.
- Total time
- 65 min
- Servings
- Serves 5
- Difficulty
- Easy
Soup
Moroccan Red Lentil and Turmeric Soup
A quick, golden lentil soup the Moroccan way — red lentils melted into a cumin, ginger and turmeric broth, sharpened with tomato and finished with coriander and lemon. Red lentils need no soaking and collapse into their own velvet, so this is weeknight food that still tastes of the souk spice stalls.
- Total time
- 40 min
- Servings
- Serves 4
- Difficulty
- Easy
Soup
Green Lentil and Chard Soup (Moroccan Style)
Whole green lentils that keep their shape, simmered with silverbeet, tomato and cumin into a thick, earthy pot. Moroccan cooks fold in ribbons of chard or wild greens at the end so they wilt but stay bright, and a hit of garlic-lemon dressing at the table wakes everything up.
- Total time
- 60 min
- Servings
- Serves 5
- Difficulty
- Easy
Soup
Souss Coastal Fish Soup
From the Atlantic Souss coast around Agadir — a fragrant fish soup built on a chermoula-scented broth of tomato, saffron and preserved lemon, with chunks of firm white fish and a little rice or vermicelli to round it out. It tastes of the harbour: bright, garlicky and gently spiced.
- Total time
- 60 min
- Servings
- Serves 4
- Difficulty
- Medium
Soup
Broad Bean and Cumin Soup
A smooth, cumin-scented purée of dried broad (fava) beans simmered with garlic until they collapse, then blended into a pourable velvet and dressed with olive oil, cumin and paprika. It is winter comfort food across Morocco, ladled hot and mopped with bread, especially on cold mornings.
- Total time
- 80 min
- Servings
- Serves 5
- Difficulty
- Easy
Soup
Yellow Split Pea and Ginger Soup
Golden split peas cooked down with fresh ginger, turmeric and onion into a mellow, sweet-savoury soup that Moroccan home cooks make when they want something gentle on the stomach. A squeeze of lemon and a scatter of fried onions turn a humble pot into something you go back to.
- Total time
- 60 min
- Servings
- Serves 5
- Difficulty
- Easy
Soup
Moroccan Pumpkin and Ginger Soup
Sweet winter pumpkin simmered with ginger, cinnamon and a little cumin, then blended smooth and finished with argan or olive oil. Moroccan pumpkin (gr'aa) turns silky and honeyed, and the warm spices keep it from being one-note. A festive-looking bowl that costs almost nothing.
- Total time
- 45 min
- Servings
- Serves 5
- Difficulty
- Easy
Soup
Moroccan Tomato and Rice Soup
A simple, comforting tomato soup thickened with a handful of rice and warmed with cinnamon and a little sugar the way Moroccan grandmothers make it — somewhere between soup and a loose rice pudding-savoury bowl. It is the thing you make for someone recovering, gentle and nourishing.
- Total time
- 45 min
- Servings
- Serves 4
- Difficulty
- Easy
Soup
Moroccan Carrot and Ginger Soup
Sweet carrots blended with fresh ginger, cumin and a whisper of orange-blossom water into a bright, warming bowl. The Moroccan spicing — cumin and ginger rather than the usual coriander-cream route — gives it a souk-stall warmth, and a swirl of yogurt cools it at the table.
- Total time
- 45 min
- Servings
- Serves 5
- Difficulty
- Easy
Soup
Barley Grits Soup (Dchicha)
Dchicha is coarsely cracked barley simmered with tomato, a little meat or just vegetables and cumin into a thick, porridge-like soup that Amazigh families in the Atlas rely on through winter. It is filling, cheap and warming, the barley giving it a rib-sticking body no other grain quite matches.
- Total time
- 70 min
- Servings
- Serves 5
- Difficulty
- Easy
Soup
Chickpea and Spinach Soup (Moroccan Style)
A green-flecked, garlicky chickpea soup where soft chickpeas meet a mountain of wilted spinach, spiced with cumin and paprika and finished with lemon. It is quick, iron-rich home cooking, the kind of pot Moroccan cooks throw together from the store cupboard on a busy night.
- Total time
- 40 min
- Servings
- Serves 4
- Difficulty
- Easy
Soup
Lamb and Lentil Harira Soup
A meaty, celebratory take on harira — chunks of lamb browned then simmered with lentils, chickpeas and a deep tomato base perfumed with saffron, ginger and cinnamon, finished with the classic egg-and-flour tadouira for that signature velvety body. This is the bowl that breaks the fast at big family tables.
- Total time
- 120 min
- Servings
- Serves 6
- Difficulty
- Advanced
Soup
Courgette and Vermicelli Soup
A light, brothy soup of grated courgette and fine vermicelli in a turmeric-tinted stock with plenty of coriander — the sort of gentle, quick soup Moroccan families eat midweek or when someone needs feeding up. Ready in half an hour and endlessly soothing.
- Total time
- 35 min
- Servings
- Serves 4
- Difficulty
- Easy
Soup
Green Herb and Spinach Soup
A vivid green soup built on spinach, coriander, parsley and celery leaf with a little potato for body — Morocco's answer to a restorative greens broth, spiced softly with cumin and finished with lemon. It is what you make when the fridge is full of tired herbs and you want something clean and alive.
- Total time
- 40 min
- Servings
- Serves 4
- Difficulty
- Easy
Salad
Khizou Mchermel (Cooked Spiced Carrot Salad)
Khizou mchermel is the warm, garlicky cooked-carrot salad that anchors a Moroccan mezze table — carrots simmered until tender then dressed hot in a chermoula of garlic, cumin, paprika, coriander and lemon so they drink up the spice. Served warm or cold, it is sweet, tangy and deeply savoury all at once.
- Total time
- 35 min
- Servings
- Serves 5
- Difficulty
- Easy
Want to cook these dishes hands-on in Marrakech?
Book a cooking class — start in the spice souk, finish around the table.