All 690 recipes
Page 16 of 29 · Showing recipes 361–384
Main course
Oujda Spiced Kefta with Tomato
From Oujda, near the Algerian border, a kefta dish reflecting the region's love of bolder, hotter spicing — spiced meatballs simmered in a garlicky tomato sauce lifted with cumin, caraway and a good hit of chilli, often finished with eggs poached on top. It carries the eastern Moroccan and Algerian border flavours in every bite.
- Total time
- 60 min
- Servings
- Serves 4
- Difficulty
- Medium
Main course
Essaouira Fish Grill Platter
The classic experience of Essaouira's port — a mixed platter of the day's catch (sardines, sea bream, squid, prawns) simply chermoula-marinated and grilled over charcoal right by the boats, served with lemon, bread and a chopped salad. It is coastal Moroccan cooking at its most honest: fresh fish, fire and citrus.
- Total time
- 50 min
- Servings
- Serves 4
- Difficulty
- Medium
Main course
Chefchaouen Fresh Goat Cheese
The blue mountain town of Chefchaouen in the Rif is famous for its fresh goat's cheese, sold in the medina wrapped in palm leaves — soft, tangy and faintly grassy from mountain pasture. Made at home from goat's milk set with lemon or rennet, it is eaten the same day with local honey, olive oil and warm bread.
- Total time
- 40 min
- Servings
- Serves 6
- Difficulty
- Easy
Main course
Fes Lamb and Quince Tagine
A refined Fassi tagine of lamb slow-braised with saffron and ginger, crowned with quinces gently poached in cinnamon and honey until amber and tender — the sweet-savoury balance that defines Fes cooking. The perfumed quince and rich lamb together are autumn on a plate, elegant and deeply traditional.
- Total time
- 150 min
- Servings
- Serves 5
- Difficulty
- Advanced
Main course
Rif Mountain Goat Tagine
In the Rif, goat is everyday meat, and this tagine braises it slowly with onions, tomato, rosemary and thyme gathered from the hillsides, plus a little smen — lean, flavourful goat turned meltingly tender. The mountain herbs give it a distinctive fragrance that sets it apart from lowland lamb tagines.
- Total time
- 175 min
- Servings
- Serves 5
- Difficulty
- Medium
Bread
Medfouna (Saharan Stuffed Bread)
Medfouna — the 'buried' bread of the Tafilalt and Sahara, often called Berber pizza — is a large flatbread stuffed with spiced minced meat, onions, almonds and herbs, sealed and traditionally baked buried in hot desert sand or a clay oven. It slices into wedges revealing a savoury, fragrant filling, feast food of the oases around Rissani.
- Total time
- 80 min
- Servings
- Serves 6
- Difficulty
- Advanced
Breakfast
Tagoula (Souss Barley Porridge)
Tagoula is an Amazigh barley porridge from the Souss — barley flour slowly whisked into water or milk until thick and smooth, then served with a well of argan oil, honey or amlou in the centre. It is warming, nourishing peasant food, traditionally eaten communally from one dish, everyone dipping into the fragrant oil.
- Total time
- 30 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
Atlas Barley Couscous (Berkoukes-Style)
In the Atlas, couscous is often made from barley rather than wheat, hand-rolled into slightly larger grains and steamed until tender for a nuttier, more rustic dish. Served with a simple vegetable and buttermilk broth or a little smen, it is the everyday mountain couscous, humbler and heartier than the fine wheat version.
- Total time
- 90 min
- Servings
- Serves 5
- Difficulty
- Medium
Main course
Tafilalt Lamb and Date Tagine
From the great date oases of the Tafilalt around Erfoud and Rissani — a tagine of lamb slow-braised with the region's prized dates, onions, saffron and warm spices until the dates melt into a dark, honeyed sauce. It is celebration food of the desert edge, rich and deeply sweet-savoury, finished with fried almonds and sesame.
- Total time
- 145 min
- Servings
- Serves 5
- Difficulty
- Medium
Main course
Marrakech Mechoui Lamb Shoulder
Mechoui is Marrakech's celebration roast — a whole lamb slow-cooked in a pit oven until the meat pulls apart in your fingers, sold by weight from the mechoui stalls in the medina. This home version takes a shoulder, rubbed with cumin, garlic and butter and roasted low and slow until the fat renders and the meat is spoon-tender, served simply with cumin and salt to dip.
- Total time
- 260 min
- Servings
- Serves 6
- Difficulty
- Medium
Main course
Amazigh Clay-Pot Vegetable Tagine
This is the everyday tagine of Amazigh (Berber) villages across the High Atlas — no meat, just a cone of seasonal vegetables stood upright in a well-seasoned earthenware pot and left to steam over a low bed of embers. The unglazed clay traps the vegetables' own moisture, so carrots, potatoes, courgette and tomato collapse into a fragrant, olive-oil-rich stew with almost no added water.
- Total time
- 95 min
- Servings
- Serves 4
- Difficulty
- Easy
Bread
Medfouna (Berber Stuffed Bread, Erfoud Pizza)
Medfouna means "buried" — a disc of bread dough stuffed with spiced minced meat, onions, almonds and herbs, sealed like a giant filled pitta and traditionally baked buried in the hot sand and embers of a desert oven near Erfoud and Rissani. Locals call it Berber pizza; when you cut it open the aromatic meat steams out of the crisp crust.
- Total time
- 80 min
- Servings
- Serves 6
- Difficulty
- Advanced
Soup
Askif (Berber Barley & Herb Soup)
Askif is a thin, nourishing Amazigh soup from the Atlas and Souss — coarsely milled barley slaked into simmering water with a handful of wild or garden herbs, seasoned simply with olive oil, salt and sometimes a spoon of smen. It is the warming breakfast and cold-weather supper of mountain households, eaten from a shared bowl with bread.
- Total time
- 45 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
Tadfi (Atlas Slow-Braised Lamb Tagine)
Tadfi is the celebratory lamb tagine of Amazigh households in the central High Atlas — bone-in lamb rubbed with garlic, cumin and paprika, then braised for hours in earthenware with just onions and its own fat until the meat shreds and a dark, glossy sauce forms. It is deliberately plain and meat-forward, the dish a family cooks when a guest arrives.
- Total time
- 140 min
- Servings
- Serves 5
- Difficulty
- Medium
Main course
Souss Argan Chicken Tagine
From the Souss plains around Taroudant and Agadir, the heartland of the argan tree, comes this golden chicken tagine finished with nutty roasted argan oil and a spoon of amlou-style almond paste. The oil is added off the heat so its distinctive toasted flavour survives, giving a sauce that is silky, faintly sweet and unmistakably Amazigh.
- Total time
- 80 min
- Servings
- Serves 4
- Difficulty
- Medium
Breakfast
Tadaghmamt (Berber Cornmeal Porridge)
Tadaghmamt is a soft Amazigh cornmeal porridge from the Atlas, cooked slowly with water until thick and creamy, then hollowed in the middle and flooded with olive oil, argan oil or melted butter and honey. It is a humble, filling breakfast and a food given to nursing mothers and children for its warmth and energy.
- Total time
- 35 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
Atlas Wild Greens Tagine
In spring, Amazigh families in the Atlas forage wild mallow, spinach-like leaves and bitter herbs from the terraced fields and turn them into this dark, garlicky greens tagine — the leaves steamed down, chopped and simmered with olive oil, preserved lemon and olives until dense and intensely savoury. It is the mountain cousin of city bakoula, eaten warm with bread.
- Total time
- 65 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
Tamazight Barley Couscous with Herbs
Where the plains grow wheat, the Amazigh highlands grow barley, and this steamed barley couscous — rolled coarse and dressed simply with olive oil, spring onions and a snowfall of chopped herbs — is the mountain answer to the grander city couscous. Nutty, chewy and green, it is a light lunch on its own or a bed for a little braised meat.
- Total time
- 70 min
- Servings
- Serves 4
- Difficulty
- Medium
Bread
Aghroum (Berber Hearth Bread)
Aghroum is the daily bread of Amazigh homes — a dense, barley-and-wheat flatbread shaped into a thick round and baked directly on a hot stone, in ashes, or in a heavy pan over the fire. Chewy, faintly sour and sturdy enough to scoop a tagine, it is the edible spoon of the mountains.
- Total time
- 55 min
- Servings
- Serves 6
- Difficulty
- Medium
Breakfast
Taklilt (Berber Fresh Cheese)
Taklilt is the simple fresh cheese of Amazigh herders — raw or fresh milk gently curdled, drained in a cloth and pressed into a soft, tangy round eaten the same day with bread, olive oil and honey or wild herbs. It is pastoral food at its most direct, made wherever there are goats and sheep in the hills.
- Total time
- 40 min
- Servings
- Serves 6
- Difficulty
- Easy
Main course
Atlas Turnip & Lamb Tagine
Turnips grow easily in the cool Atlas terraces, and this winter tagine pairs their peppery sweetness with pieces of lamb, softened onions and a warm hit of ginger and turmeric. Slow braising melts the turnips into the sauce while they soak up the lamb's richness — plain, hearty highland food for a cold night.
- Total time
- 110 min
- Servings
- Serves 4
- Difficulty
- Medium
Main course
Berber Fresh Fava Bean Tagine
In late spring the Atlas fields are green with fava (broad) beans, and Amazigh cooks pod them by the basket for this bright, oily tagine — fresh favas stewed with garlic, cumin, tomato and a lick of paprika until tender and glossy. It is a vegetable main in its own right, mopped up with barley bread.
- Total time
- 60 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
Souss Couscous with Argan Oil Drizzle
In the argan country of the Souss, couscous is often served the simplest possible way — steamed grains, a little onion and chickpea, and a generous drizzle of roasted argan oil poured over at the table so its warm, nutty aroma perfumes every mouthful. It is everyday Amazigh eating that lets the region's most famous ingredient shine.
- Total time
- 70 min
- Servings
- Serves 4
- Difficulty
- Medium
Main course
Rif Mountain Goat Tagine
The Rif mountains of the north raise hardy goats, and their lean, flavourful meat is the pride of Amazigh tagines here — braised long with onion, garlic, cumin and a little dried thyme until the tough cuts surrender and the sauce turns dark and savoury. Goat has a deeper, gamier taste than lamb and rewards patient, low cooking.
- Total time
- 170 min
- Servings
- Serves 5
- Difficulty
- Medium
Want to cook these dishes hands-on in Marrakech?
Book a cooking class — start in the spice souk, finish around the table.