All 690 recipes
Page 14 of 29 · Showing recipes 313–336
Dessert
Semolina Diamond Cookies
Little diamond-cut semolina cookies, crumbly and lightly spiced with aniseed and lemon zest, baked pale then sometimes dipped in honey — a tea-time classic from the Moroccan sweet tin. The semolina gives them a distinctive sandy, melt-in-the-mouth crumb quite unlike a flour biscuit.
- Total time
- 43 min
- Servings
- Serves 10
- Difficulty
- Medium
Dessert
Sesame and Honey Cookies
Nutty cookies rolled thickly in toasted sesame seeds and glazed with honey — crisp at the edge, chewy in the centre, and deeply sesame-scented. They belong to the world of Moroccan honey-and-sesame sweets like chebakia but are far quicker, a good everyday bake for the tea tray.
- Total time
- 35 min
- Servings
- Serves 10
- Difficulty
- Easy
Dessert
Walnut-Stuffed Dates with Orange-Blossom
Plump Medjool dates split and stuffed with a marzipan-like paste of ground walnuts, sugar and orange-blossom water, sometimes tinted or rolled in sugar — the little jewel sweets passed round with tea after a Moroccan meal. Rich, chewy and perfumed, they take minutes but look like a confectioner made them.
- Total time
- 25 min
- Servings
- Serves 10
- Difficulty
- Easy
Dessert
Pomegranate and Orange-Blossom Fruit Bowl
Jewel-red pomegranate seeds and orange segments dressed with a little honey and orange-blossom water and scattered with mint and toasted almonds — a barely-cooked dessert that closes a Moroccan meal on a fresh, glittering note. It is all about the fruit and the perfume.
- Total time
- 20 min
- Servings
- Serves 4
- Difficulty
- Easy
Dessert
Spiced Quince Compote
Hard, fragrant quinces poached slowly with cinnamon, a strip of orange peel and honey until they turn ruby-pink and tender — a perfumed autumn compote that Moroccan cooks serve warm with cream or fold into tagines. The long, gentle cook is what coaxes out the rose-amber colour and heady scent.
- Total time
- 90 min
- Servings
- Serves 6
- Difficulty
- Medium
Dessert
Apple and Cinnamon Compote with Orange-Blossom
Soft-stewed apples spiced with cinnamon and a hint of orange-blossom, cooked down to a rough, fragrant compote — a gentle, everyday Moroccan dessert served warm with nuts or a spoon of honey. It is the simple sweet grandmothers make when the fruit bowl needs using up.
- Total time
- 30 min
- Servings
- Serves 4
- Difficulty
- Easy
Dessert
Watermelon and Rose Granita
Ripe summer watermelon blitzed and frozen into a rose-scented granita, raked into glittering red crystals — the most refreshing thing imaginable on a scorching Marrakech afternoon. A whisper of rosewater and lime turns plain watermelon into something perfumed and grown-up.
- Total time
- 15 min
- Servings
- Serves 6
- Difficulty
- Easy
Dessert
Date, Honey and Toasted Almond Yogurt
Thick strained yogurt layered with chopped dates, a thread of honey, toasted almonds and a dusting of cinnamon — a quick, wholesome Moroccan-style dessert or breakfast that leans on the country's superb dates and honey. Barely a recipe, but the balance of tangy, sweet and crunchy is perfect.
- Total time
- 15 min
- Servings
- Serves 4
- Difficulty
- Easy
Dessert
Almond and Honey Fritters
Little golden fritters of a light batter studded with chopped almonds, fried crisp then bathed in warm honey and orange-blossom syrup and dusted with sesame — a homely Moroccan sweet in the spirit of sfenj and chebakia but quick to throw together. Crisp outside, tender within, and dripping with fragrant honey.
- Total time
- 40 min
- Servings
- Serves 6
- Difficulty
- Medium
Bread
Barley Griddle Bread (Khobz Chair)
A flat, dense barley bread cooked on a griddle rather than baked — nutty, faintly sweet and a little chewy, the everyday loaf of Amazigh mountain households where barley grows better than wheat. Half barley, half wheat flour keeps it workable, and it comes off the pan blistered and warm, made for tearing into soup or amlou.
- Total time
- 45 min
- Servings
- Serves 6
- Difficulty
- Medium
Bread
Semolina Bread Round (Khobz Smida)
The golden semolina table bread of Morocco — a round, slightly domed loaf made with fine durum semolina that bakes up with a crisp crust and a tender, pale-yellow crumb. It is the khobz that appears at nearly every meal, split into wedges to scoop tagine and salads.
- Total time
- 55 min
- Servings
- Serves 8
- Difficulty
- Medium
Bread
Whole Wheat Village Bread
The hearty brown loaf of the Moroccan countryside — stone-ground whole wheat with a little white flour, kneaded firm and baked into a dense, nutty round with a thick, chewy crust. Traditionally taken to the communal wood-fired oven (ferran), it is honest, filling bread that carries any meal.
- Total time
- 60 min
- Servings
- Serves 8
- Difficulty
- Medium
Bread
Kefta-Stuffed Flatbread (Mahjouba-Style)
A thin, oiled flatbread folded around a spiced filling of minced meat, onion and tomato, then griddled flat until crisp and golden — Morocco's stuffed-bread street snack, in the family of mahjouba and stuffed rghaif. Cut into squares, it is a meal in itself, the crisp pastry giving way to a juicy, cumin-warm centre.
- Total time
- 65 min
- Servings
- Serves 5
- Difficulty
- Advanced
Bread
Onion and Herb Flatbread
A soft, quick flatbread kneaded through with sweet cooked onion, parsley and a little cumin, then griddled or baked until flecked and fragrant. It is a homely Moroccan bread that turns the humble onion into something savoury and moreish, perfect torn warm alongside a bowl of harira.
- Total time
- 45 min
- Servings
- Serves 6
- Difficulty
- Easy
Bread
Cornmeal Griddle Bread
A rustic flatbread of cornmeal loosened with a little wheat flour, giving a sunny yellow crumb with a gentle sweetness and slightly crumbly bite — bread of the Rif and other maize-growing regions. Cooked on a griddle, it is lovely warm with olive oil, honey or a soft cheese.
- Total time
- 45 min
- Servings
- Serves 6
- Difficulty
- Medium
Bread
Aghroum (Atlas Mountain Flatbread)
Aghroum is the Amazigh flatbread of the High Atlas — a simple, unleavened or lightly leavened round traditionally baked buried in the embers and hot sand of an open fire, giving it a smoky crust and dense crumb. Made at home on a griddle or hot stone, it is the bread that has fed mountain families for generations.
- Total time
- 45 min
- Servings
- Serves 6
- Difficulty
- Medium
Bread
Matloue (Thick Skillet Flatbread)
Matloue is a soft, thick, spongy skillet bread — enriched with a little semolina and cooked slowly on a griddle so it stays pillowy inside with a golden, freckled crust. It tears into fluffy pieces and is the ideal bread for soaking up sauce or wrapping around grilled kefta.
- Total time
- 50 min
- Servings
- Serves 6
- Difficulty
- Medium
Bread
Potato-Stuffed Flatbread
A thin griddle bread folded around a spiced mash of potato, onion and cumin, then fried flat until crisp and golden — a filling, vegetarian stuffed bread in the mahjouba family. The soft, cumin-warm potato inside its crackly pastry makes it a favourite cheap street and home snack.
- Total time
- 55 min
- Servings
- Serves 5
- Difficulty
- Medium
Bread
Fennel Seed Bread
A soft, aromatic table loaf studded with fennel and anise seeds, common in Moroccan and wider Maghrebi baking where the licorice warmth of fennel scents the whole kitchen. The seeds perfume the crumb and dot the sesame-flecked crust, making a bread that is lovely with cheese, olives or morning coffee.
- Total time
- 55 min
- Servings
- Serves 8
- Difficulty
- Medium
Bread
Multigrain Country Bread
A robust everyday loaf combining wheat, barley and a little cornmeal or oats — the practical bread of rural Moroccan kitchens that used whatever grains the land gave. Dense, nutty and satisfying, with a thick crust, it keeps well and is made for tearing into a shared tagine.
- Total time
- 60 min
- Servings
- Serves 8
- Difficulty
- Medium
Bread
Sesame Semolina Loaf
A golden semolina loaf enriched with olive oil and generously crusted top and bottom with toasted sesame, giving a nutty, crunchy shell around a tender yellow crumb. It is a slightly special-occasion khobz — the sesame makes it richer and more fragrant than the everyday round.
- Total time
- 55 min
- Servings
- Serves 8
- Difficulty
- Medium
Bread
Festival Anise and Sesame Bread
A softly sweet, enriched bread scented with anise, fennel and sesame and brushed with egg for a glossy crust — the celebration loaf brought out for holidays and gatherings, close in spirit to krachel but shaped as a shareable round. Tender, fragrant and just sweet enough for morning tea.
- Total time
- 60 min
- Servings
- Serves 8
- Difficulty
- Medium
Bread
Clay Oven Flatbread
A thin, blistered flatbread slapped onto the hot inner wall of a clay oven and peeled off in seconds, bubbled and charred — the bread of Berber villages baked in the traditional tanourt-style clay oven. Recreated at home on a scorching cast-iron pan or pizza stone, it puffs and blisters just the same.
- Total time
- 40 min
- Servings
- Serves 6
- Difficulty
- Medium
Bread
Olive-Studded Bread
A soft semolina table loaf studded with chopped Moroccan olives and a little herb, so every wedge carries a salty, briny bite. It is a savoury twist on the everyday khobz that turns a simple bread into something you can eat on its own, warm with olive oil.
- Total time
- 55 min
- Servings
- Serves 8
- Difficulty
- Medium
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