All 690 recipes
Page 2 of 29 · Showing recipes 25–48
Main course
Mrouzia (Sweet Lamb Tagine with Raisins & Honey)
Mrouzia is the richest of Morocco's sweet tagines — lamb cooked down with a heavy hand of ras el hanout, honey, raisins and fried almonds until dark, sticky and intensely spiced. It is the dish of Eid al-Adha: the abundance of honey and spice was traditionally a way to preserve the sacrificial meat for days without refrigeration, and its deep sweetness marks the feast.
- Total time
- 150 min
- Servings
- Serves 5
- Difficulty
- Medium
Main course
Loubia (Moroccan White Bean Stew)
Loubia is humble Moroccan comfort food — dried white beans stewed slowly in a garlicky tomato sauce with cumin, paprika and olive oil until creamy and thick. Sold from steaming pots at medina stalls for breakfast or lunch, it is cheap, filling and completely satisfying, often enriched with a little khlii or a bone for depth.
- Total time
- 105 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
Moroccan Lentils (Adas with Cumin & Tomato)
Adas is Morocco's everyday lentil stew — brown lentils simmered soft in a garlicky tomato base spiced with cumin, paprika and ginger, finished with olive oil and coriander. Quick, cheap and nourishing, it is weekday home cooking at its best, served thick with bread or looser as a warming soup.
- Total time
- 55 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
Lamb Tagine with Quince (Tagine el Safarjal)
When quince come into season in autumn, Moroccan cooks pair their perfumed, honeyed flesh with slow-braised lamb. The fruit is gently poached in cinnamon and honey until rosy and tender, then laid over meat cooked down in a saffron-ginger sauce — a sweet-savoury autumn tagine that is more delicate and floral than the classic version with prunes.
- Total time
- 145 min
- Servings
- Serves 4
- Difficulty
- Medium
Main course
Merguez (Spiced North African Lamb Sausage)
Merguez is the fiery red sausage of North African grills — lamb (sometimes with beef) seasoned heavily with harissa, garlic, cumin, coriander and paprika, stuffed into slim casings and grilled until the fat crackles and the spice blooms. In Marrakech you smell them over charcoal at food stalls, split into a khobz sandwich or piled beside eggs.
- Total time
- 55 min
- Servings
- Serves 6
- Difficulty
- Medium
Preserve
Khlii (Moroccan Preserved Confit Beef)
Khlii (also khlea) is Morocco's ancient answer to preserving meat without a fridge — strips of beef marinated in garlic, cumin and coriander, air-dried in the sun, then slowly confit in a mix of fat, oil and their own juices. The result is intensely savoury, jerky-meets-confit meat that keeps for months in its dhen (fat), ready to enrich eggs, loubia, msemen and lentils.
- Total time
- 180 min
- Servings
- Serves 12
- Difficulty
- Advanced
Breakfast
Harcha (Moroccan Semolina Griddle Bread)
Harcha looks like an English muffin but eats like buttery cornbread — coarse semolina bound with butter and milk, shaped into thick discs and cooked on a dry griddle until golden and crumbly-crisp outside, tender within. It is a beloved teatime and breakfast bread in Marrakech, split and filled with jam, honey, amlou or a wedge of soft cheese.
- Total time
- 35 min
- Servings
- Serves 6
- Difficulty
- Easy
Breakfast
Beghrir (Moroccan Thousand-Hole Pancakes)
Beghrir are the spongy semolina pancakes riddled with tiny holes that soak up honey-butter like a sponge — cooked on one side only so a fine yeast-and-semolina batter bubbles up into a lacework of craters. Light, tangy and tender, they are a Marrakech breakfast and Ramadan favourite, served warm under a pour of melted butter and honey.
- Total time
- 40 min
- Servings
- Serves 5
- Difficulty
- Medium
Breakfast
Meloui (Moroccan Coiled Layered Pancakes)
Meloui is msemen's rounder sibling — the same soft, oiled dough, but instead of folding into a square it is stretched thin, oiled, rolled into a rope and coiled into a spiral before being flattened and griddled. The coil traps countless buttery layers, so a good meloui pulls apart in flaky rings. It is a Marrakech breakfast favourite with honey or amlou.
- Total time
- 65 min
- Servings
- Serves 5
- Difficulty
- Medium
Salad
Bakoula (Moroccan Mallow & Herb Salad)
Bakoula (also bakkoula or khobiza) is a slow-cooked green salad built on wild mallow leaves — or spinach and chard as a common substitute — braised down to a soft, dark tangle with garlic, preserved lemon, olives, cumin and paprika. Rich in olive oil and deeply savoury, it is one of the classic cooked salads scooped with bread across Marrakech tables.
- Total time
- 60 min
- Servings
- Serves 4
- Difficulty
- Easy
Starter
Maakouda (Moroccan Potato Fritters)
Maakouda are the crisp potato cakes you smell frying at medina stalls — seasoned mashed potato spiked with garlic, cumin, coriander and turmeric, formed into patties, dipped in egg and fried golden. Eaten as a snack, a starter, or famously stuffed into a khobz sandwich with harissa and olives, they are humble Moroccan street food at its most moreish.
- Total time
- 45 min
- Servings
- Serves 5
- Difficulty
- Easy
Main course
Trid (Shredded Pastry with Chicken in Saffron Broth)
Trid is a dish of celebration and comfort — sheets of paper-thin hand-pulled pastry (also called rougag or ouarka) steamed until soft, torn and layered in a wide dish, then drenched in a fragrant chicken broth built on saffron, ginger and fenugreek. The Prophet's favoured dish by tradition, it is served for Mawlid, weddings and to honour guests.
- Total time
- 120 min
- Servings
- Serves 6
- Difficulty
- Advanced
Dessert
M'hanncha (Moroccan Almond Snake Pastry)
M'hanncha means 'the snake' — a long rope of warqa or filo pastry packed with cinnamon-scented almond paste, then coiled into a spiral like a sleeping serpent, baked golden, and glazed with honey or dusted with icing sugar and cinnamon. It is the showpiece pastry of Moroccan celebrations, crisp on the outside and dense with sweet almond within.
- Total time
- 80 min
- Servings
- Serves 8
- Difficulty
- Medium
Dessert
Ghriba (Moroccan Almond Shortbread Cookies)
Ghriba are the crackle-topped almond cookies that appear on every Moroccan tea tray and celebration table — crisp and sandy at the edges, soft and chewy within, their surface split into a fine web of cracks. Made simply from ground almonds, sugar and egg scented with orange-blossom water, they are the most beloved of Morocco's teatime sweets.
- Total time
- 38 min
- Servings
- Serves 10
- Difficulty
- Easy
Dessert
Sellou (Toasted Flour, Almond & Sesame Sweet)
Sellou (also sfouf or zmita) is a dense, unbaked Moroccan sweet — flour toasted deep golden, mixed with ground fried almonds, toasted sesame, browned butter, honey and warm spices into a sandy, pressable confection. Energy-rich and slow to spoil, it is a Ramadan staple and a traditional restorative for new mothers, eaten in spoonfuls with mint tea.
- Total time
- 70 min
- Servings
- Serves 10
- Difficulty
- Medium
Dessert
Fekkas (Moroccan Almond & Sesame Biscotti)
Fekkas are Morocco's twice-baked biscuits — an aniseed-and-orange-blossom dough studded with almonds, sesame and raisins, baked as a log, sliced thin and baked again until dry and crisp. Made to keep for weeks in a tin, they are the perfect dunking biscuit for mint tea or coffee and a fixture of Ramadan and family gatherings.
- Total time
- 80 min
- Servings
- Serves 12
- Difficulty
- Medium
Breakfast
Krachel (Moroccan Anise & Sesame Sweet Rolls)
Krachel are soft, faintly sweet brioche-like rolls perfumed with anise, orange-blossom water and sesame — a Marrakech breakfast and teatime favourite. Enriched with milk and butter and glazed golden, they are torn open and eaten warm with honey, jam, cheese or amlou, or simply dunked in coffee and mint tea.
- Total time
- 50 min
- Servings
- Serves 10
- Difficulty
- Medium
Dessert
Moroccan Rice Pudding (Roz bil Hleeb)
Roz bil hleeb is Morocco's gently perfumed rice pudding — short rice simmered slowly in milk until soft and creamy, sweetened lightly and scented with cinnamon and orange-blossom water. Served warm in winter or chilled in summer, dusted with cinnamon and sometimes crushed almonds, it is a simple, comforting home dessert loved by children and grandparents alike.
- Total time
- 45 min
- Servings
- Serves 4
- Difficulty
- Easy
Dessert
Moroccan Orange & Cinnamon Salad
This deceptively simple dish of sliced oranges dusted with cinnamon is Morocco's classic palate cleanser and light dessert — bright, fragrant and refreshing after a rich tagine. A little orange-blossom water and sometimes dates, almonds or a scatter of mint lift it, but the beauty is in good, sweet Moroccan oranges and a bold hand with cinnamon.
- Total time
- 15 min
- Servings
- Serves 4
- Difficulty
- Easy
Salad
Moroccan Carrot & Orange Salad (Raw, Orange-Blossom)
This raw carrot and orange salad is the fresh, sweet cousin of Morocco's cooked carrot salads — grated carrots tossed with fresh orange juice, a whisper of orange-blossom water, cinnamon and sugar into a light, fragrant slaw. Bright and refreshing, it balances a heavy couscous or grilled meats and takes only minutes to make.
- Total time
- 15 min
- Servings
- Serves 4
- Difficulty
- Easy
Salad
Moroccan Tomato Salad (Shlada Matecha)
Shlada is the finely diced fresh salad that sits on nearly every Moroccan lunch table — ripe tomatoes and onion cut small, tossed with green pepper, cumin, olive oil, lemon and coriander. Cool, sharp and simple, it refreshes the palate against grilled meats, fried fish and couscous, and is scooped up with bread like everything else.
- Total time
- 15 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
Moroccan Sardine Balls in Tomato Sauce (Boulettes de Sardines)
On Morocco's Atlantic coast, cheap, abundant sardines are turned into something special — the fish minced with chermoula herbs and spices, rolled into little balls, and simmered in a garlicky tomato sauce until tender. Served bubbling with bread to mop the sauce, boulettes de sardines are humble, thrifty coastal cooking at its most flavourful.
- Total time
- 65 min
- Servings
- Serves 4
- Difficulty
- Medium
Main course
Moroccan Stuffed Sardines (Sardines M'chermel)
Sardines m'chermel are the coast's most beloved fish dish — pairs of butterflied sardines sandwiched around a vivid chermoula of coriander, garlic, cumin and paprika, then lightly floured and pan-fried until crisp. The herb paste perfumes the oily fish from the inside, and a squeeze of lemon at the table cuts the richness. Cheap, fast and unforgettable.
- Total time
- 50 min
- Servings
- Serves 4
- Difficulty
- Medium
Main course
Seafood Pastilla (Bastilla bil Hout)
The coastal cousin of the famous sweet pigeon pastilla, seafood bastilla is the pride of Essaouira and Casablanca kitchens. Shrimp, squid and firm white fish are bound in a garlicky chermoula-spiked sauce with vermicelli, then wrapped in crackling warqa pastry. Unlike the sweet version there is no icing sugar — this one is all savoury, finished with just a whisper of lemon.
- Total time
- 95 min
- Servings
- Serves 8
- Difficulty
- Advanced
Want to cook these dishes hands-on in Marrakech?
Book a cooking class — start in the spice souk, finish around the table.