All 690 recipes
Page 17 of 29 · Showing recipes 385–408
Soup
Berber Pumpkin & Barley Soup
An autumn soup from the Atlas that makes the most of a stored pumpkin and a handful of barley — the squash melts into a naturally sweet, thick base while whole barley grains give body and chew, all warmed with cumin and finished with olive oil. It is the frugal, filling supper of the harvest season.
- Total time
- 60 min
- Servings
- Serves 4
- Difficulty
- Easy
Breakfast
Atlas Wild Thyme Eggs (Berber Skillet)
A quick Amazigh skillet breakfast: eggs cracked into a pan of softened tomato and onion, scented heavily with the wild mountain thyme (zaïtra) that grows all over the Atlas and finished with olive oil and cumin. Cooked in a small clay or metal tagine dish, it is eaten communally straight from the pan with bread.
- Total time
- 30 min
- Servings
- Serves 3
- Difficulty
- Easy
Main course
Tikourbabine (Berber Hand-Rolled Dumplings)
Tikourbabine are little hand-rolled semolina dumplings from the Amazigh south — each one shaped between the palms into a small oval, then steamed like couscous or dropped into a light vegetable broth. Chewier and more substantial than couscous grains, they are a labour-of-love village dish for gatherings, served with a brothy sauce and buttermilk.
- Total time
- 100 min
- Servings
- Serves 5
- Difficulty
- Advanced
Breakfast
Herbel (Barley Milk Porridge)
Herbel is a comforting Amazigh porridge of whole or cracked barley simmered slowly in milk until the grains burst and the whole thing turns creamy and thick, sweetened lightly and scented with a knob of butter. It is a winter breakfast and a traditional postpartum food, valued for being warming, gentle and restorative.
- Total time
- 65 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
Souss Lamb Tagine with Argan & Almonds
A festive Amazigh tagine from the Souss: lamb braised with saffron and onion, then enriched at the end with toasted almonds, a spoon of honey and roasted argan oil for a sauce that is at once savoury, nutty and gently sweet. It brings together the region's signature ingredients in one generous, special-occasion pot.
- Total time
- 125 min
- Servings
- Serves 5
- Difficulty
- Medium
Main course
Berber Lentil & Cumin Tagine
A sturdy Amazigh everyday tagine of brown lentils stewed with onion, garlic, tomato and a heavy hand of cumin until thick and savoury, finished with olive oil. Cheap, filling and vegetarian, it is the kind of dish a mountain family eats several times a week, scooped up with barley bread.
- Total time
- 55 min
- Servings
- Serves 4
- Difficulty
- Easy
Street food
Boulfaf (Aïd el-Kebir Grilled Liver Skewers)
On the first day of Aïd el-Kebir, before the big couscous, families grill boulfaf — cubes of the freshly slaughtered lamb's liver wrapped in lacy caul fat, threaded onto skewers, seasoned with cumin and salt and cooked fast over charcoal. The caul melts and bastes the liver so it stays tender and smoky, eaten hot off the skewer with bread and tea.
- Total time
- 37 min
- Servings
- Serves 4
- Difficulty
- Medium
Main course
Douara (Aïd Offal & Tripe Tagine)
Douara is the thrifty, deeply savoury Aïd el-Kebir tagine that uses the whole pluck — tripe, heart, lung, intestine and a little liver — cleaned meticulously, diced small and simmered with tomato, garlic, cumin and lots of parsley until rich and tender. It is the day-two dish that honours the principle of wasting nothing from the sacrificed animal.
- Total time
- 180 min
- Servings
- Serves 5
- Difficulty
- Advanced
Main course
Tqelia (Eid Fried Offal & Liver)
Tqelia is the sizzling Aïd skillet of diced liver, heart and offal fried hard with garlic, cumin and coriander until the edges caramelise and the fat crisps, then sometimes preserved under its own fat to eat for days after the feast. Sharp, spiced and intensely meaty, it is scooped hot from the pan with bread.
- Total time
- 60 min
- Servings
- Serves 4
- Difficulty
- Medium
Main course
Bakbouka (Stuffed Lamb Tripe Roll)
Bakbouka is a showpiece of Aïd nose-to-tail cooking — the lamb's stomach and intestines cleaned and stuffed with a spiced mix of chopped offal, herbs and a little rice, then rolled, tied and gently simmered or baked until sliceable. Cut into thick rounds, it reveals a marbled, savoury filling that rewards the patient work of preparing it.
- Total time
- 210 min
- Servings
- Serves 6
- Difficulty
- Advanced
Main course
Osban (Moroccan Stuffed Offal Sausage)
Osban are hand-tied Aïd sausages — lengths of cleaned lamb intestine stuffed with a fragrant mix of minced offal, a little meat, rice, herbs and spices, then poached and often finished in a tagine or couscous. Sliced into the pot, they add deep savour and are a beloved way to honour the whole animal at the feast.
- Total time
- 150 min
- Servings
- Serves 6
- Difficulty
- Advanced
Street food
Kourdass (Caul-Wrapped Offal Skewers)
Kourdass are the northern cousin of boulfaf — bundles of chopped liver, heart and offal seasoned with cumin and hot pepper, wrapped tightly in caul fat and grilled or braised until the parcel is crisp outside and juicy within. Around Aïd and in Tangier's grill stalls they are threaded onto skewers and cooked over coals until fragrant.
- Total time
- 50 min
- Servings
- Serves 4
- Difficulty
- Medium
Main course
Wedding Lamb Tagine with Honey & Almonds
The grand sweet-savoury lamb tagine that crowns a Moroccan wedding feast — lamb braised until spoon-tender in saffron and ginger, then glazed in a dark honey-and-cinnamon syrup and showered with fried almonds and sesame. It is served late in the meal as a statement of generosity, its glossy meat pulling apart at the touch of bread.
- Total time
- 160 min
- Servings
- Serves 6
- Difficulty
- Advanced
Main course
Sboua Chicken with Fenugreek (Naming-Day Dish)
On the sboua, the seventh day after a birth when a baby is named, families cook nourishing dishes for the new mother, and this saffron chicken braised with fenugreek seeds (helba) is a classic — the slightly bitter, maple-scented seeds are prized for restoring strength. Served over bread or steamed pasta with the rich, golden sauce, it is comfort with a purpose.
- Total time
- 90 min
- Servings
- Serves 4
- Difficulty
- Medium
Main course
Ashura Dried-Fruit Couscous
For Ashura, many Moroccan families cook a special couscous piled with the dried fruits and nuts of the pantry — raisins, dates, figs, apricots and almonds steamed with the grain and sweetened lightly, a dish of abundance and sharing on a day of charity. Warm, fragrant and celebratory, it is served to family and given to neighbours.
- Total time
- 75 min
- Servings
- Serves 6
- Difficulty
- Medium
Main course
Ashura Korban (Dried-Meat Tagine)
In many regions Ashura is when the korban — meat dried and salted at the previous Aïd — is finally cooked, simmered into a rich tagine with pulses, wheat berries and vegetables. The concentrated, salty dried meat perfumes the whole pot, a frugal, deeply traditional dish that links one feast to the next.
- Total time
- 120 min
- Servings
- Serves 5
- Difficulty
- Medium
Dessert
Tamina (Toasted Semolina with Honey & Butter)
Tamina is a simple festive sweet made by toasting semolina until deeply golden and nutty, then binding it with honey and melted butter into a soft, fudgy paste pressed into a dish and marked into diamonds. Made to celebrate births, Mouloud and homecomings, it is rich, warming and keeps for days.
- Total time
- 35 min
- Servings
- Serves 8
- Difficulty
- Easy
Dessert
Assida (Mouloud Semolina Pudding)
For Mouloud, the Prophet's birthday, many households make assida — a smooth, thick semolina or flour pudding cooked in water or milk, spread in a shallow dish and topped with a well of melted butter and honey (or argan oil in the south). Eaten communally with spoons dipped into the golden centre, it is a dish of blessing and togetherness.
- Total time
- 30 min
- Servings
- Serves 6
- Difficulty
- Easy
Pastry
Wedding Pigeon Pastilla (Marrakech Style)
The most prestigious version of Morocco's famous sweet-savoury pie, reserved for weddings and grand feasts — layers of crisp warqa pastry enclosing shredded pigeon slow-cooked in saffron and onion, a lemony egg curd and a layer of sugared, cinnamon-scented almonds, dusted with icing sugar on top. Each slice is a study in the Moroccan love of sweet against savoury.
- Total time
- 135 min
- Servings
- Serves 8
- Difficulty
- Advanced
Pastry
Griwech (Festive Honey-Sesame Ribbons)
Griwech are lattice-cut ribbons of sesame dough, twisted through themselves, deep-fried until crisp and golden, then bathed in warm honey and showered with toasted sesame. Piled high on trays at weddings, Eid and Ramadan tables, they crackle and shatter sweetly, a Maghrebi cousin of chebakia with a more delicate, open weave.
- Total time
- 75 min
- Servings
- Serves 10
- Difficulty
- Advanced
Main course
Hargma (Slow-Cooked Lamb Trotters & Chickpeas)
Hargma is the long-simmered feast-day stew of lamb or calf trotters and chickpeas, cooked for hours with wheat, turmeric and garlic until the trotters turn meltingly gelatinous and the broth thickens to a sticky, collagen-rich sauce. Loved around Aïd and eaten from big communal bowls, it is unctuous, warming and deeply traditional.
- Total time
- 240 min
- Servings
- Serves 6
- Difficulty
- Medium
Dessert
Tagoula (Festive Barley & Argan Porridge)
Tagoula is a celebratory Amazigh porridge of barley or corn flour cooked thick, then finished with argan oil, honey and sometimes crushed almonds — served at births, harvest festivals and homecomings in the Souss and Anti-Atlas. Nourishing and deeply regional, it is eaten warm from a communal dish, each spoonful pulling through the argan and honey pooled on top.
- Total time
- 45 min
- Servings
- Serves 5
- Difficulty
- Easy
Drink
Zrir (Almond & Sesame Restorative Drink)
Zrir is a thick, sweet almond-and-sesame drink traditionally made for new mothers and served at naming ceremonies — ground almonds, toasted sesame and sometimes a little semolina blended with milk, honey and warm spices into a nourishing, sippable tonic. Rich and comforting, it is both drink and light meal, offered to guests celebrating a birth.
- Total time
- 25 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
Wedding Lamb Tagine with Figs & Walnuts
An autumn wedding tagine that pairs tender lamb with plump dried figs and toasted walnuts in a saffron-and-honey sauce scented with cinnamon and orange-blossom. The figs soften into jammy sweetness and the walnuts add richness and crunch, a celebratory dish that feels both rustic and luxurious.
- Total time
- 135 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.