All 690 recipes
Page 25 of 29 · Showing recipes 577–600
Main course
Beni Mellal Saffron Lamb Tagine
From the fertile plains beneath the Middle Atlas, Beni Mellal's lamb tagine is generous, saffron-gold farmhouse food: shoulder braised with sweet local onions, a handful of chickpeas and just enough spice to let the quality of the meat show. It is the kind of unhurried Sunday tagine that feeds a big table.
- Total time
- 130 min
- Servings
- Serves 5
- Difficulty
- Easy
Main course
Ouarzazate Kalia (Fried Spiced Lamb)
Kalia is the desert south's answer to a quick, intensely savoury meat dish: cubes of lamb slowly fried in their own fat with garlic, cumin and paprika until the edges crisp and the spices form a dark crust. Around Ouarzazate it's the taste of a home kitchen, eaten straight from the pan with bread to catch the spiced fat.
- Total time
- 55 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
Rabat Chicken, Artichoke & Pea Tagine
A spring tagine from the capital, where Rabat cooks braise chicken with fresh artichoke hearts, peas and a bright preserved-lemon-and-olive finish. It's a lighter, greener tagine than the southern sweet ones — elegant, vegetal and full of the first vegetables of the season.
- Total time
- 80 min
- Servings
- Serves 4
- Difficulty
- Medium
Main course
Taza Lamb & Cardoon Tagine
Cardoons — the thistle cousin of the artichoke — are a winter favourite around Taza in the northeast, where their faintly bitter, celery-like stalks are braised with lamb, olives and preserved lemon. It's a rustic, seasonal tagine that rewards the fiddly job of trimming the cardoons with a uniquely savoury, slightly astringent depth.
- Total time
- 145 min
- Servings
- Serves 4
- Difficulty
- Medium
Main course
Settat Farmhouse Chicken & Chickpea Tagine
From the wheat and pulse farms of the Chaouia plains around Settat comes this plain-spoken, filling tagine: chicken braised with chickpeas, onions and a little turmeric until everything is soft and golden. It's honest country food built for feeding farmhands, the chickpeas soaking up a mellow, savoury sauce.
- Total time
- 75 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
Khenifra Berber Chicken & Saffron Tagine
Khenifra is the heartland of the Zayane Berbers in the Middle Atlas, and its cooks make an unfussy, deeply savoury chicken tagine gilded with saffron and thickened with plenty of slow-cooked onion. Cooked over embers in the mountains, it relies on good free-range chicken and patience rather than a long ingredient list.
- Total time
- 75 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
Ourkimen (Berber Dried Bean & Wheat Stew)
Ourkimen is a hearty Amazigh winter stew from the High Atlas, built entirely from the pantry: dried beans, chickpeas, lentils and cracked wheat simmered long with dried meat or bones until thick and nourishing. It's survival food turned delicious — the kind of one-pot the mountains lived on through snowbound months.
- Total time
- 170 min
- Servings
- Serves 6
- Difficulty
- Easy
Main course
Azelban (Berber Fresh Fava Bean Tagine)
In spring the Atlas villages cook azelban — young fresh fava beans in their tender pods, chopped and stewed with olive oil, garlic, paprika and lots of coriander until silky. It's a humble, intensely green vegetable tagine that captures the short broad-bean season, eaten with bread as a light main.
- Total time
- 55 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
Berber Wild Fennel & Lamb Tagine
Wild fennel grows all over the Moroccan countryside, and Berber cooks throw great handfuls of its feathery fronds and stalks into a lamb tagine, where it perfumes the meat with a sweet aniseed greenness. Simple and aromatic, it's a foraged spring dish that turns cheap cuts fragrant.
- Total time
- 115 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
Berber Fresh Corn & Argan Tagine
A late-summer Souss dish where fresh corn cut from the cob is stewed with onions, tomato and a finishing drizzle of argan oil into a sweet, nutty vegetable tagine. Rustic and vegetarian, it makes the most of the corn harvest with the region's signature golden oil.
- Total time
- 50 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
Amazigh Wild Artichoke & Preserved Lemon Tagine
Spiny wild artichokes, foraged from the hills, are a prized Berber spring vegetable, braised here with olive oil, garlic, preserved lemon and peas into a bright, lemony tagine. Their nutty, slightly bitter hearts are worth the fiddly trimming — a green, meat-free dish that tastes of the season.
- Total time
- 65 min
- Servings
- Serves 4
- Difficulty
- Medium
Main course
Moroccan-Jewish Spinach Frittada
Frittada (or fritada) is the baked egg dish of Moroccan Jewish kitchens — closer to a dense crustless quiche than an omelette, here packed with spinach, herbs and a little cheese, seasoned with cumin and set in the oven. Cut into squares, it's a Shabbat staple served warm or cold and a mainstay of the Sephardi table.
- Total time
- 60 min
- Servings
- Serves 6
- Difficulty
- Easy
Main course
Moroccan-Jewish Leek & Potato Sabbath Stew
A gentle, slow Shabbat stew from the Moroccan Jewish kitchen: leeks and potatoes braised with a little beef, turmeric and cumin until soft and golden, meant to sit warm from Friday to Saturday lunch. Leeks carry symbolic weight on the Sephardi table, and here they melt into a comforting, saffron-tinted pot.
- Total time
- 150 min
- Servings
- Serves 5
- Difficulty
- Easy
Main course
Chicken Tagine with Quince & Honey
Autumn quinces, poached until rosy and tender, crown this fragrant chicken tagine spiced with cinnamon, ginger and saffron. The fruit's floral perfume and gentle tartness balance a honeyed onion sauce, making an elegant sweet-savoury tagine for the season when quinces appear in the souk.
- Total time
- 95 min
- Servings
- Serves 4
- Difficulty
- Medium
Main course
Lamb Tagine with Chestnuts & Caramelised Onion
A rich winter tagine where lamb is braised until yielding, then finished with peeled chestnuts and a deep tfaya of caramelised onions, cinnamon and honey. The chestnuts turn soft and sweet in the dark, glossy sauce — a warming, festive dish for cold months.
- Total time
- 145 min
- Servings
- Serves 4
- Difficulty
- Medium
Main course
Beef Tagine with Sweet Potato & Raisins
A homely, gently sweet tagine where beef is braised until tender, then finished with chunks of sweet potato and plump raisins in a cinnamon-scented sauce. The sweet potato half-melts to thicken the gravy, making a satisfying, budget-friendly dish that children love.
- Total time
- 150 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
Chicken Tagine with Peas & Preserved Lemon
A bright, everyday tagine that leans savoury and green: chicken braised in a saffron-onion sauce, then finished with sweet peas, preserved lemon and cracked olives. It's quick enough for a weeknight and tastes of spring, the peas keeping their pop against the tangy sauce.
- Total time
- 65 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
Lamb Tagine with Cauliflower & Turmeric
A golden, everyday tagine where lamb is braised with turmeric and ginger, then finished with cauliflower florets that soak up the spiced sauce and turn silky at the edges. Homely and warming, it's the kind of midweek tagine Moroccan families cook without a second thought.
- Total time
- 120 min
- Servings
- Serves 4
- Difficulty
- Easy
Seafood
Ifrane Trout with Almonds (Middle Atlas)
The cold streams and trout farms around Ifrane and Azrou give the Middle Atlas its own river fish, cooked here the mountain way: pan-fried whole in butter until the skin crisps, then showered with almonds toasted golden in the same pan and a squeeze of lemon. It's a rare freshwater dish in a country of coastal fish — simple, French-inflected and delicious.
- Total time
- 30 min
- Servings
- Serves 2
- Difficulty
- Easy
Seafood
Asilah Grilled Sardines in Chermoula
In the whitewashed Atlantic town of Asilah, sardines are split, packed with a garlicky coriander-and-cumin chermoula and grilled over charcoal until the skin blisters. Eaten with bread and a wedge of lemon by the sea wall, they're the essence of Moroccan coastal summer — cheap, smoky and gloriously oily.
- Total time
- 35 min
- Servings
- Serves 4
- Difficulty
- Easy
Seafood
Nador Rif Seafood Rice
From the Rif's Mediterranean coast around Nador comes a soupy, saffron-stained seafood rice — Spanish-influenced from the nearby enclave but seasoned the Moroccan way with chermoula, cumin and preserved lemon. Prawns, mussels and firm fish are folded through rice cooked in their own briny stock, somewhere between a paella and a wet pilaf.
- Total time
- 60 min
- Servings
- Serves 4
- Difficulty
- Medium
Seafood
Casablanca Mixed Fried Seafood Platter
The seafood friture of Casablanca's port cafés: a golden heap of squid rings, small fish, prawns and hake bites dredged in seasoned flour and fried crisp, served with fried green peppers, lemon and a garlicky chermoula dip. It's fast-food by the Atlantic, eaten with fingers and a cold drink.
- Total time
- 45 min
- Servings
- Serves 4
- Difficulty
- Medium
Seafood
Mehdia Clams with Garlic & Cumin
At the beach town of Mehdia near Kenitra, clams are steamed open in a fragrant broth of garlic, cumin, chilli and coriander, then finished with lemon. It's a quick, punchy seafood dish eaten straight from the pot with bread to soak up the spiced, briny liquor.
- Total time
- 27 min
- Servings
- Serves 3
- Difficulty
- Easy
Seafood
Oualidia Oysters with Shallot & Lemon
Oualidia's calm Atlantic lagoon is Morocco's oyster capital, and the local way to eat them is barely a recipe: freshly shucked, ice-cold, with a simple shallot-and-vinegar mignonette given a Moroccan lift of cumin, plus lemon and warm bread. It's a celebration of one of the country's finest raw ingredients.
- Total time
- 20 min
- Servings
- Serves 2
- Difficulty
- Medium
Want to cook these dishes hands-on in Marrakech?
Book a cooking class — start in the spice souk, finish around the table.