All 690 recipes
Page 23 of 29 · Showing recipes 529–552
Condiment
Garlicky Pickled Aubergine
Small aubergines simmered until just tender then packed in a garlicky, herby oil-and-vinegar brine make a savoury Moroccan pickle beloved as part of a spread of little salads and relishes. Soft, tangy and heady with garlic and chilli, they are eaten with bread as a starter or alongside grilled meats.
- Total time
- 40 min
- Servings
- Serves 12
- Difficulty
- Medium
Condiment
Moroccan Pickled Green Chillies
Whole or sliced green chillies steeped in a salted vinegar brine with garlic and coriander seed become the tangy, fiery pickle set out on Moroccan tables to eat with sandwiches, grills and bean dishes. Mellowing just enough in the brine to be more than raw heat, they add a bright, sour kick to everything they accompany.
- Total time
- 15 min
- Servings
- Serves 16
- Difficulty
- Easy
Condiment
Turmeric Pickled Cauliflower
Cauliflower florets in a golden turmeric brine turn a sunny yellow and a satisfying crunch, a colourful pickle that brightens the Moroccan table and cuts through rich stews and grilled meats. Warm with turmeric and cumin and sharp with vinegar, it is quick to make and keeps for weeks.
- Total time
- 20 min
- Servings
- Serves 12
- Difficulty
- Easy
Condiment
Fresh Figs Poached in Honey Syrup
Whole fresh figs gently poached in a honey syrup scented with cinnamon, lemon and orange-blossom water make a luscious preserve-cum-dessert, the fruit turning glossy and jammy while holding its shape. Spooned over yoghurt, ice cream or fresh cheese, or eaten straight from the jar, they are a beautiful way to hold onto fig season.
- Total time
- 40 min
- Servings
- Serves 12
- Difficulty
- Easy
Condiment
Orange-Blossom Syrup (Sharbat Zhar)
This fragrant sugar syrup perfumed with orange-blossom water is a Moroccan pantry essential, brushed over pastries and cakes, stirred into drinks and drizzled over pancakes and fruit. A simple simmer of sugar, water and a squeeze of lemon, finished with plenty of orange-blossom water, it captures the floral scent that runs through so much Moroccan sweet cooking.
- Total time
- 20 min
- Servings
- Serves 20
- Difficulty
- Easy
Condiment
Pomegranate Grenadine Syrup (Homemade)
True grenadine is simply pomegranate juice cooked with sugar into a ruby syrup, and Morocco's autumn pomegranates make a superb one, sharp-sweet and deeply coloured. A spoonful transforms sparkling water or lemonade into a jewel-red drink, and it drizzles beautifully over fruit, yoghurt and desserts.
- Total time
- 40 min
- Servings
- Serves 16
- Difficulty
- Easy
Condiment
Moroccan Mint Syrup
A vivid green syrup steeped with the same spearmint used in Moroccan tea, this concentrate turns cold water into instant mint cordial and sweetens iced teas, lemonades and fruit salads. Blanching the mint keeps the colour bright, and a squeeze of lemon lifts the whole thing — a refreshing way to bottle Morocco's signature herb for summer.
- Total time
- 25 min
- Servings
- Serves 20
- Difficulty
- Easy
Condiment
Moroccan Grape Jam (Confiture de Raisin)
Autumn grapes cooked down with sugar and lemon make a dark, glossy jam popular across Morocco, sometimes deepened with a little cinnamon or a handful of walnuts stirred in at the end. Sweet and full of the fruit's musky flavour, it is a favourite on bread and with fresh cheese, and a fine use for a glut of grapes.
- Total time
- 70 min
- Servings
- Serves 20
- Difficulty
- Medium
Main course
Moroccan Spiced Quinoa Bowl
A contemporary Marrakech-cafe bowl that swaps couscous for protein-rich quinoa, tossed with warm ras el hanout, roasted vegetables, chickpeas, herbs and a preserved-lemon dressing. It keeps all the flavour of a Moroccan spread in a modern, meal-in-a-bowl format that has become a staple of the city's new-wave healthy eateries.
- Total time
- 50 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
Harissa Roasted Cauliflower Grain Bowl
Whole cauliflower florets roasted in harissa until charred and sweet crown this modern grain bowl, piled onto herbed couscous or freekeh with yoghurt, chickpeas and a shower of herbs and nuts. It is the kind of vibrant, spice-forward vegetarian plate that fills contemporary Marrakech lunch spots, showing off harissa's smoky heat.
- Total time
- 45 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
Ras el Hanout Roast Chicken
A modern roast that brings Moroccan spicing to the Sunday table, a whole chicken rubbed under the skin with ras el hanout, garlic, lemon and butter, then roasted over onions and potatoes until burnished and juicy. It is a fusion of technique — a straightforward roast — and Moroccan flavour, with the pan juices spooned over at the end.
- Total time
- 100 min
- Servings
- Serves 4
- Difficulty
- Medium
Main course
Harissa Lamb Burger
This burger channels the flavour of Moroccan kefta into a modern patty — minced lamb spiked with harissa, cumin, garlic and herbs, grilled and stacked with preserved-lemon yoghurt, tomato and red onion in a soft bun. It is a fusion favourite in Marrakech's newer cafes, all the spice and juiciness of a grilled kefta in handheld form.
- Total time
- 32 min
- Servings
- Serves 4
- Difficulty
- Easy
Snack
Preserved Lemon Hummus Bowl
This Moroccan spin on hummus blends chickpeas with tahini, garlic and the salty tang of preserved lemon, then tops the swirled bowl with cumin-roasted chickpeas, harissa oil and herbs for a modern mezze centrepiece. The preserved lemon gives it an unmistakably Moroccan brightness beyond the usual lemon juice.
- Total time
- 25 min
- Servings
- Serves 6
- Difficulty
- Easy
Main course
Harissa Chickpea Wrap
A quick, satisfying vegetarian wrap of spiced harissa chickpeas, crunchy salad and preserved-lemon yoghurt rolled into warm flatbread — the kind of fast, flavour-packed lunch found in modern Marrakech street kitchens. The chickpeas are pan-fried with harissa and cumin until smoky, then wrapped up hot with cooling herbs and yoghurt.
- Total time
- 22 min
- Servings
- Serves 4
- Difficulty
- Easy
Snack
Ras el Hanout Sweet Potato Fries
Sweet potato fries tossed in ras el hanout and roasted until caramelised at the edges, served with a preserved-lemon or harissa yoghurt dip, are a Moroccan-accented cafe snack that has become a modern staple. The warm spice against the sweet potato and cool dip makes them dangerously moreish.
- Total time
- 45 min
- Servings
- Serves 4
- Difficulty
- Easy
Breakfast
Harissa Avocado Toast with Dukkah
A Marrakech-cafe breakfast that fuses the global avocado toast with Moroccan flavours — smashed avocado on toasted country bread, swirled with harissa, drizzled with olive oil and finished with a dukkah-style nut-and-seed crunch and a poached or fried egg. Fresh, spicy and textural, it is the modern brunch plate of the city's new eateries.
- Total time
- 15 min
- Servings
- Serves 2
- Difficulty
- Easy
Main course
Moroccan Couscous Power Bowl
This modern bowl keeps couscous as its base but loads it into a colourful, protein-rich meal — herbed couscous piled with roasted squash, crisp chickpeas, greens, feta and a harissa-honey dressing. It reimagines Friday couscous as a contemporary lunch bowl, balanced and bright, of the sort filling Marrakech's health-focused cafes.
- Total time
- 50 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
Moroccan Mezze Grain Bowl
A build-your-own bowl that gathers a spread of Moroccan small plates over grains — herbed bulgur or couscous topped with zaalouk-style aubergine, carrot salad, hummus, olives, preserved lemon and a soft egg. It turns a mezze table into a single, satisfying bowl, capturing the variety of a Moroccan spread in modern, casual form.
- Total time
- 55 min
- Servings
- Serves 4
- Difficulty
- Medium
Main course
Merguez Flatbread with Whipped Feta
A modern sharing flatbread that scatters spicy merguez, red onion and peppers over a base spread with whipped feta, then bakes it until the sausage crisps and the edges char, finished with harissa oil and herbs. It borrows the idea of a pizza but keeps the flavours firmly Moroccan — a crowd-pleasing fusion plate.
- Total time
- 38 min
- Servings
- Serves 4
- Difficulty
- Medium
Main course
Moroccan Spiced Lentil Shepherd's Pie
This fusion comfort dish tucks a spiced lentil and vegetable filling — cumin, ras el hanout, tomato and apricots — under a fluffy topping of cumin-spiked mashed potato or sweet potato. It marries a British classic with Moroccan flavours into a hearty, meat-free bake that has become a favourite on modern Marrakech and expat tables.
- Total time
- 75 min
- Servings
- Serves 6
- Difficulty
- Medium
Salad
Harissa Honey Roast Carrots
Whole young carrots roasted in harissa and honey until sticky, blistered and caramelised, then scattered over yoghurt with herbs, pistachios and a squeeze of lemon, make a striking modern side or sharing plate. The sweet-hot glaze and the cool yoghurt are a perfect Moroccan-inspired contrast that dresses up a humble root vegetable.
- Total time
- 45 min
- Servings
- Serves 4
- Difficulty
- Easy
Breakfast
Argan & Honey Moroccan Granola
This café-style granola brings Moroccan flavours to the breakfast jar — oats, almonds and sesame baked with argan oil, honey, cinnamon and orange-blossom water until golden and clustered, then studded with chopped dates and dried figs. Nutty and fragrant, it is delicious over yoghurt or with milk, a modern way to eat argan and honey at breakfast.
- Total time
- 40 min
- Servings
- Serves 10
- Difficulty
- Easy
Main course
Ras el Hanout Cauliflower Steaks
Thick slabs of cauliflower brushed with ras el hanout oil and roasted until deeply golden and tender make a substantial vegetarian centrepiece, served over a smoky pepper or chermoula-style sauce with herbs and almonds. It is a modern plant-forward plate that treats humble cauliflower with the spice and generosity of a Moroccan main.
- Total time
- 50 min
- Servings
- Serves 2
- Difficulty
- Medium
Breakfast
Date & Tahini Smoothie Bowl
A modern Marrakech-cafe breakfast bowl blending Moroccan dates with tahini, banana and milk into a thick, caramel-rich smoothie, spooned into a bowl and topped with granola, sesame, fruit and a swirl of extra tahini. Naturally sweet and satisfying, it turns the classic date-and-sesame pairing into a contemporary, spoonable breakfast.
- Total time
- 10 min
- Servings
- Serves 2
- Difficulty
- Easy
Want to cook these dishes hands-on in Marrakech?
Book a cooking class — start in the spice souk, finish around the table.