All 690 recipes
Page 26 of 29 · Showing recipes 601–624
Seafood
Essaouira Mussels in Chermoula
Essaouira's windy port throws up bucketloads of mussels, steamed here in a vivid chermoula broth of coriander, garlic, cumin and paprika until they gape open in their fragrant, spicy liquor. It's a cheap, sociable dish eaten straight from the pot with bread to mop every drop.
- Total time
- 32 min
- Servings
- Serves 3
- Difficulty
- Easy
Seafood
Martil Grilled Prawns with Garlic & Chilli
On the Mediterranean beach of Martil near Tetouan, big prawns are butterflied, brushed with a garlic, chilli and cumin oil and flashed over charcoal until the shells char and the flesh turns sweet and smoky. Served with lemon and bread, it's summer holiday food at its most direct.
- Total time
- 23 min
- Servings
- Serves 3
- Difficulty
- Easy
Soup
Berber Wild Nettle & Barley Soup
A foraged spring soup from the Atlas villages, where young wild nettles — mild and spinach-like once cooked — are simmered with barley grits, garlic and olive oil into a green, nourishing bowl. It's frugal mountain food that turns a stinging weed into something restorative.
- Total time
- 60 min
- Servings
- Serves 4
- Difficulty
- Easy
Soup
Moroccan Onion & Saffron Soup
A gently sweet, golden soup of onions slowly softened in butter and olive oil until melting, then simmered with saffron, ginger and a little vermicelli. It's a soothing, warming bowl — the Moroccan spice cupboard's answer to onion soup, finished with a squeeze of lemon.
- Total time
- 60 min
- Servings
- Serves 4
- Difficulty
- Easy
Soup
Hargma Trotter & Chickpea Soup
Hargma is the sticky, deeply savoury dish of slow-cooked calf or sheep trotters, and in its soupier form it becomes a rich, gelatinous broth thick with chickpeas and wheat, seasoned with turmeric and garlic. It's traditional weekend and post-celebration food — restorative, unctuous and not for the faint-hearted.
- Total time
- 230 min
- Servings
- Serves 5
- Difficulty
- Medium
Soup
Rif Fresh Fava & Mint Soup
A vivid green spring soup from the Rif mountains, made from fresh young fava beans simmered with garlic and cumin, then blended smooth and freshened with mint and lemon. Lighter and greener than the dried-bean bessara, it captures the fleeting broad-bean season in a single bright bowl.
- Total time
- 45 min
- Servings
- Serves 4
- Difficulty
- Easy
Soup
Safi Fish Head Broth
In the sardine port of Safi, nothing is wasted, and fish heads and trimmings are simmered into a golden, chermoula-scented broth thickened lightly with rice or vermicelli. It's a frugal fishermen's soup — deeply savoury, warming and proof that the cheapest parts of the catch make the best stock.
- Total time
- 70 min
- Servings
- Serves 4
- Difficulty
- Medium
Soup
Tetouan Chard & White Bean Soup
A comforting northern soup of white beans and shredded chard simmered with garlic, cumin and a little tomato until thick and stew-like. From Tetouan's home kitchens, it's humble, nourishing winter food that leans on the pantry and a bunch of greens.
- Total time
- 75 min
- Servings
- Serves 4
- Difficulty
- Easy
Soup
Cumin, Carrot & Red Lentil Soup
A weeknight staple across Moroccan homes: sweet carrots and red lentils simmered with onion, garlic and a good hit of cumin, then blended into a smooth, warming bowl finished with lemon and coriander. It's cheap, quick, naturally vegan and endlessly comforting.
- Total time
- 40 min
- Servings
- Serves 4
- Difficulty
- Easy
Salad
Chefchaouen Goat Cheese & Walnut Salad
The blue mountain town of Chefchaouen is famous for its fresh goat cheese, and this rustic Rif salad pairs it with toasted walnuts, wild greens or rocket, orange segments and a honey-cumin dressing. It's fresh, tangy and a little sweet — a bright plate that tastes of the northern highlands.
- Total time
- 20 min
- Servings
- Serves 4
- Difficulty
- Easy
Salad
Sephardic Fennel & Orange Shabbat Salad
A crisp, refreshing salad from the Moroccan Jewish table, where shaved fennel and sweet orange are dressed simply with olive oil, lemon and a scatter of olives. Bright and palate-cleansing, it's a classic Shabbat starter that cuts through the richness of the slow-cooked mains.
- Total time
- 15 min
- Servings
- Serves 4
- Difficulty
- Easy
Salad
Moroccan-Jewish Cumin Carrot Confit Salad
A soft, sweet-savoury cooked carrot salad from the Moroccan Jewish kitchen: carrots gently confited in olive oil with garlic, cumin and a touch of harissa until meltingly tender, then dressed with lemon and coriander. Served cold as part of a mezze table, it deepens in flavour overnight.
- Total time
- 40 min
- Servings
- Serves 4
- Difficulty
- Easy
Salad
Moroccan Chopped Herb & Lemon Salad
A finely chopped, herb-heavy salad of tomato, cucumber, onion and green pepper flecked with masses of coriander and parsley, dressed simply with lemon, olive oil and cumin. It's the fresh, crunchy foil that sits on almost every Moroccan table beside grills and tagines.
- Total time
- 15 min
- Servings
- Serves 4
- Difficulty
- Easy
Salad
Grilled Aubergine & Pomegranate Salad
Smoky charred aubergine, torn and dressed while warm with garlic, cumin and olive oil, then strewn with jewel-bright pomegranate seeds, mint and a drizzle of pomegranate molasses. It's a modern-leaning Moroccan salad that balances smoke, sweetness and tang on one plate.
- Total time
- 40 min
- Servings
- Serves 4
- Difficulty
- Easy
Salad
Kale, Preserved Lemon & Almond Salad
A modern Moroccan-inspired salad of massaged kale tossed with slivers of preserved lemon, toasted almonds and a cumin-honey dressing. Hearty and keeps well, it brings the country's signature tangy-salty preserved lemon to a robust green — a lunchbox favourite.
- Total time
- 20 min
- Servings
- Serves 4
- Difficulty
- Easy
Salad
Shaved Turnip, Orange & Harissa Salad
A crunchy winter salad of wafer-thin raw turnip and sweet orange segments, lifted with a warm harissa-honey dressing and fresh coriander. Peppery, sweet and gently spicy, it's a bright, unexpected way to use humble turnips at their cold-weather best.
- Total time
- 15 min
- Servings
- Serves 4
- Difficulty
- Easy
Salad
Roasted Carrot, Cumin & Yogurt Salad
Sweet roasted carrots tumbled over a bed of cumin-spiked yogurt, finished with harissa oil, toasted seeds and mint. Warm-meets-cool and lightly spiced, it's a modern Moroccan-style salad that works as a mezze plate or a vegetarian main.
- Total time
- 45 min
- Servings
- Serves 4
- Difficulty
- Easy
Breakfast
Berber Seven-Grain Breakfast Porridge
A sustaining Amazigh morning porridge simmered from a mix of grains — barley, wheat, corn and more — until thick and creamy, sweetened with honey or served savoury with olive oil and smen. It's slow mountain fuel that keeps the cold out until the midday meal.
- Total time
- 40 min
- Servings
- Serves 4
- Difficulty
- Easy
Breakfast
Tangier Sardine Omelette
A hearty coastal breakfast from Tangier: fresh sardine fillets folded into eggs with tomato, garlic, cumin and coriander and cooked flat like a thick frittata. Oily, savoury and satisfying, it's fishermen's fare eaten with bread and mint tea.
- Total time
- 30 min
- Servings
- Serves 3
- Difficulty
- Easy
Breakfast
Amlou & Banana Breakfast Toast
A quick modern breakfast built on amlou, the Souss paste of roasted almonds, argan oil and honey: spread it thick on warm bread or msemen, layer over sliced banana, and finish with a drizzle of honey and a scatter of sesame. Nutty, sweet and energising, it's Morocco's answer to nut-butter toast.
- Total time
- 8 min
- Servings
- Serves 2
- Difficulty
- Easy
Breakfast
Orange Blossom French Toast
Moroccan-scented pain perdu: thick bread soaked in an egg custard perfumed with orange-flower water and cinnamon, fried golden in butter and finished with honey, orange zest and toasted almonds. It's a fragrant brunch that turns yesterday's khobz into something special.
- Total time
- 22 min
- Servings
- Serves 3
- Difficulty
- Easy
Breakfast
Moroccan Shakshuka with Preserved Lemon
A Moroccan-leaning shakshuka where eggs are poached in a spiced tomato-and-pepper sauce sharpened with slivers of preserved lemon and finished with olives and coriander. The preserved lemon gives it a tangy lift that sets it apart from the usual version — a brilliant one-pan brunch.
- Total time
- 35 min
- Servings
- Serves 3
- Difficulty
- Easy
Breakfast
Fava Bean & Fried Egg Breakfast
A rib-sticking Moroccan breakfast of warm, cumin-spiced fava beans stewed soft in olive oil and garlic, topped with a fried egg and eaten with bread to scoop everything up. Cheap, protein-packed and deeply savoury, it's exactly the kind of thing that fuels a morning's work.
- Total time
- 30 min
- Servings
- Serves 2
- Difficulty
- Easy
Breakfast
Moroccan Avocado & Almond Smoothie Bowl
Inspired by Morocco's beloved thick avocado shake, this spoonable bowl blends avocado with almond milk, dates and a whisper of orange-flower water, then tops it with amlou, banana, toasted almonds and a drizzle of honey. Creamy, wholesome and just sweet enough for a modern breakfast.
- Total time
- 10 min
- Servings
- Serves 2
- Difficulty
- Easy
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