All 690 recipes
Page 20 of 29 · Showing recipes 457–480
Main course
Al Hoceima Grilled Sea Bream in Chermoula
On the Mediterranean Rif coast at Al Hoceima, whole sea bream is scored, packed with chermoula and grilled over coals until the skin blisters and the flesh turns sweet and flaky. The clear Alboran waters give exceptional fish, and the northern cooks keep it simple to let the catch speak — just herbs, garlic, lemon and fire.
- Total time
- 45 min
- Servings
- Serves 4
- Difficulty
- Medium
Street food
Larache Shrimp Fritters
Larache, at the mouth of the Loukkos, is known for its tiny sweet shrimp, and the town fries them into crisp golden fritters — a chickpea-and-flour batter studded with whole small shrimp, herbs and onion, spooned into hot oil and fried until lacy and crunchy. Eaten hot with lemon, they are a classic of the northern Atlantic coast.
- Total time
- 40 min
- Servings
- Serves 5
- Difficulty
- Medium
Main course
Essaouira Mixed Seafood Tagine
A generous Essaouira tagine that gathers the day's catch — fish chunks, prawns, squid and mussels layered over sliced potato and pepper in a bright charmoula and tomato sauce, then gently steamed in the clay until everything is just cooked and fragrant. It is the harbour town's celebration of Atlantic abundance in a single pot.
- Total time
- 80 min
- Servings
- Serves 5
- Difficulty
- Medium
Main course
Safi Octopus & Rice in Tomato
Safi's boats bring in octopus by the crate, and this dish simmers it slow with tomato, garlic and paprika until meltingly tender, then folds in rice to soak up the deep, sweet sauce. Rich and satisfying, it is a coastal one-pot that turns a chewy catch into something silky and comforting.
- Total time
- 100 min
- Servings
- Serves 5
- Difficulty
- Medium
Main course
Agadir Monkfish Charmoula Skewers
Firm, meaty monkfish is perfect for the grill, and in Agadir it is cubed, marinated in charmoula and threaded onto skewers with peppers and onion, then charred over coals until just cooked and smoky. The dense white flesh holds together beautifully and drinks up the herb-and-garlic marinade — a modern Atlantic-coast favourite.
- Total time
- 37 min
- Servings
- Serves 4
- Difficulty
- Medium
Pastry
Tangier Fish Pastilla with Vermicelli
Tangier's seafood pastilla is a savoury departure from the sweet pigeon version — crisp warqa pastry enclosing a filling of mixed fish and seafood, glassy vermicelli, herbs and a chilli-spiked charmoula, baked until shatteringly golden. Coastal and modern, it is a showpiece of the northern city's blend of Moroccan and Mediterranean tastes.
- Total time
- 85 min
- Servings
- Serves 6
- Difficulty
- Advanced
Main course
Dakhla Grilled Lobster with Cumin Butter
The rich Atlantic waters off Dakhla yield fine spiny lobster, grilled at its simplest — split, brushed with a garlicky cumin-and-coriander butter and charred over coals until the sweet flesh is just set. A little lemon and a dish of the spiced butter are all it needs, a luxurious taste of the southern coast.
- Total time
- 35 min
- Servings
- Serves 4
- Difficulty
- Medium
Salad
Essaouira Sardine Escabeche
A tangy, make-ahead way with Essaouira's plentiful sardines — the fish lightly fried, then steeped in a warm marinade of vinegar, olive oil, garlic, cumin and paprika until they turn silky and sharp. Left a day to develop, this escabeche is served cool as a starter, a Mediterranean-Atlantic technique long at home on the Moroccan coast.
- Total time
- 45 min
- Servings
- Serves 5
- Difficulty
- Easy
Main course
Safi Fried Whiting with Cumin
A humble, everyday fry-up from the Safi coast — whiting fillets seasoned with cumin and garlic, dusted in flour and fried crisp, served hot with lemon and a dab of harissa. It is the plate that fills a fisherman's family cheaply and well, the sweet white fish crisp at the edges and tender within.
- Total time
- 30 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
El Jadida Sea Bass & Fennel Tagine
From the Portuguese-founded port of El Jadida comes this elegant tagine of sea bass laid over sliced fennel and potato in a light charmoula and tomato sauce, gently steamed so the fish stays silky and the fennel turns sweet and tender. The anise note of the fennel is a natural partner to the delicate Atlantic fish.
- Total time
- 70 min
- Servings
- Serves 4
- Difficulty
- Medium
Main course
Agadir Seafood Couscous with Saffron
A coastal twist on the Friday couscous from Agadir — light steamed grain served with a saffron-scented seafood broth of fish, prawns and squid simmered with tomato, fennel and coriander. The delicate broth is ladled over the couscous with the seafood piled on top, a golden, aromatic celebration of the Souss coast.
- Total time
- 95 min
- Servings
- Serves 6
- Difficulty
- Advanced
Main course
Tangier Baked Anchovies in Charmoula
A homely Tangier dish of fresh anchovies layered with charmoula, tomato and thinly sliced potato and baked until the fish is tender and the top lightly crisps. It stretches a cheap, plentiful catch into a full baked supper, the herb-and-garlic marinade perfuming everything as it cooks in the northern kitchens along the strait.
- Total time
- 70 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
Larache Eel & Tomato Tagine
The Loukkos lagoon and river at Larache are known for their eels, and this rustic tagine braises them in a garlicky tomato sauce sharpened with cumin, paprika and coriander until the rich, meaty flesh turns tender. Eaten with bread to soak up the deep red sauce, it is a distinctive dish of the northern Atlantic wetlands.
- Total time
- 70 min
- Servings
- Serves 4
- Difficulty
- Medium
Main course
Dakhla Grilled Swordfish in Chermoula
Swordfish runs through the rich waters off Dakhla, and its firm, meaty steaks are ideal for the grill — marinated in a bright chermoula, seared over coals until just cooked and finished with lemon. Dense and satisfying like a steak from the sea, it needs only a sharp salad and bread alongside.
- Total time
- 32 min
- Servings
- Serves 4
- Difficulty
- Easy
Breakfast
Khlia & Eggs (Cured Beef Fried with Eggs)
Khlia is Morocco's home-made confit of spiced, sun-dried beef stored under its own fat and smen, and the most beloved way to eat it is for breakfast: fried until the edges crisp, then eggs cracked straight into the fragrant fat and cooked until just set. It arrives sizzling in the same small pan, eaten with hunks of bread to scoop up the yolk and every last drop of the perfumed fat.
- Total time
- 17 min
- Servings
- Serves 2
- Difficulty
- Easy
Breakfast
Olive Oil & Honey Breakfast Bowl (Zit ou Aasel)
The simplest and most traditional Moroccan breakfast is barely a recipe: a saucer of good green olive oil, a saucer of dark honey, and warm bread torn and dunked first in one then the other. Served with mint tea and fresh cheese it is the everyday morning table across the country, and its quality lives entirely in the oil and honey you choose.
- Total time
- 5 min
- Servings
- Serves 2
- Difficulty
- Easy
Breakfast
Assida (Semolina Breakfast Porridge with Honey)
Assida is a smooth, warm semolina porridge cooked until thick and glossy, then hollowed in the middle and filled with melting butter and honey that runs into the grain as you eat. It is a quick, filling breakfast for cold mornings and a common first food for children, comforting and barely sweet on its own until the honey pool does its work.
- Total time
- 20 min
- Servings
- Serves 3
- Difficulty
- Easy
Breakfast
Zmita (Roasted Barley Flour with Argan & Honey)
Zmita — also called zametar or roasted barley meal — is toasted barley ground to a nutty flour, then stirred with argan oil and honey into a dense, spoonable breakfast paste that tastes of roasted grain and almonds. Rooted in the Souss region, it is energy-dense country food, sometimes spiked with aniseed, fennel and sesame, eaten by the spoonful with tea.
- Total time
- 25 min
- Servings
- Serves 4
- Difficulty
- Easy
Breakfast
Fresh Goat Cheese & Honey Breakfast Plate
A tea-time and breakfast staple across rural Morocco is a slab of soft fresh goat cheese drizzled generously with dark honey and eaten with warm bread. The salty-tangy cheese against the floral honey is the whole appeal, sometimes finished with a spoon of argan oil, a scatter of walnuts and a dusting of dried thyme.
- Total time
- 8 min
- Servings
- Serves 2
- Difficulty
- Easy
Breakfast
Cumin Fried Eggs (Baid bel Kamoun)
This is the everyday Moroccan fried egg: cooked in a little olive oil and dusted while still soft with cumin, salt and a whisper of paprika, so each bite carries the warm, earthy spice. Eaten straight from the pan with bread to mop the runny yolk, it is a two-minute breakfast that tastes unmistakably Moroccan thanks to the cumin.
- Total time
- 7 min
- Servings
- Serves 2
- Difficulty
- Easy
Breakfast
Merguez & Eggs Breakfast Skillet
Spicy merguez sausage sliced and fried until its harissa-red fat renders out, then eggs cracked in and set in that fiery, cumin-scented oil, makes a hearty weekend breakfast beloved in cafes from Marrakech to Casablanca. Served with bread and sometimes a few fried tomatoes, it is smoky, spicy and satisfying.
- Total time
- 17 min
- Servings
- Serves 2
- Difficulty
- Easy
Breakfast
Dchicha (Cracked Barley Breakfast Porridge)
Dchicha is a rustic Amazigh breakfast of coarsely cracked barley simmered until creamy, eaten either savoury with olive oil, cumin and buttermilk, or sweet with milk and honey. The cracked grain gives it more texture than a smooth semolina porridge — nubbly and nourishing, it is winter food from the mountains and plains.
- Total time
- 55 min
- Servings
- Serves 4
- Difficulty
- Easy
Drink
Nous-Nous (Moroccan Half-and-Half Coffee)
Nous-nous — literally half-half — is Morocco's signature cafe coffee: equal parts strong espresso and hot steamed milk, served in a small glass and sipped slowly over a morning newspaper. Milder than a straight espresso and less milky than a latte, it is the drink Moroccans order by name, sometimes perfumed at home with a pinch of the traditional coffee spice blend.
- Total time
- 8 min
- Servings
- Serves 1
- Difficulty
- Easy
Breakfast
Tamriya (Sweet Semolina Breakfast Fritters)
Tamriya are little semolina fritters dipped in beaten egg and fried until golden, then eaten warm dusted with sugar or drizzled with honey — a treat breakfast especially loved by children. Crisp outside and soft within, they are a homely, quick sweet that turns store-cupboard semolina into something special with a glass of tea.
- Total time
- 35 min
- Servings
- Serves 4
- Difficulty
- Easy
Want to cook these dishes hands-on in Marrakech?
Book a cooking class — start in the spice souk, finish around the table.