All 690 recipes
Page 27 of 29 · Showing recipes 625–648
Breakfast
Moroccan Mixed Olive & Jben Breakfast Plate
A savoury Moroccan breakfast spread: a plate of marinated mixed olives, wedges of fresh jben cheese, tomato, a saucer of olive oil for dipping and warm bread, all washed down with mint tea. It's less a recipe than an assembly, but the marinating of the olives and the freshness of the cheese make it sing.
- Total time
- 15 min
- Servings
- Serves 4
- Difficulty
- Easy
Street food
Moroccan Tacos (Casablanca Street Style)
Nothing like a Mexican taco, the Moroccan (or French) tacos is a griddled, folded flour wrap stuffed with spiced meat, fries, cheese sauce and harissa, then pressed flat until crisp. A youth-culture street food that took over Casablanca, it's messy, indulgent and completely addictive.
- Total time
- 50 min
- Servings
- Serves 4
- Difficulty
- Medium
Street food
Moroccan-Spiced Chicken Shawarma
Marrakech's take on shawarma leans on the local spice cupboard — ras el hanout, cumin and paprika — to marinate chicken thighs, roasted and shaved into warm bread with garlic sauce, pickles, salad and a spoon of harissa. It's fast street food with a distinctly Moroccan accent.
- Total time
- 60 min
- Servings
- Serves 4
- Difficulty
- Medium
Street food
Batbout Kefta Sliders
Soft, pillowy batbout — Moroccan pan-cooked pockets of bread — split and stuffed with spiced kefta patties, harissa, onion and tomato to make irresistible little sliders. They're a modern street-and-party favourite, combining a traditional stovetop bread with juicy grilled kefta.
- Total time
- 50 min
- Servings
- Serves 4
- Difficulty
- Medium
Street food
Grilled Liver & Cumin Street Sandwich
A beloved medina snack: cubes of lamb's liver grilled over charcoal, dusted heavily with cumin and salt, then piled into bread with fried onion, tomato and harissa. Cheap, iron-rich and intensely savoury, it's the kind of quick sandwich sold from tiny grills in the souks.
- Total time
- 25 min
- Servings
- Serves 4
- Difficulty
- Easy
Street food
Zaalouk & Egg Street Wrap
A hearty vegetarian street wrap built on zaalouk — Morocco's smoky cooked aubergine-and-tomato salad — spread in warm bread with a fried egg, olives and harissa. It's a cheap, filling handheld that turns a classic side dish into a satisfying meal on the go.
- Total time
- 45 min
- Servings
- Serves 4
- Difficulty
- Easy
Street food
Fried Eggplant & Harissa Baguette
A Moroccan-Tunisian-style street sandwich stuffing a crusty baguette with slices of golden fried aubergine, harissa, tomato, boiled egg and olives, all bound with a slick of olive oil. Vegetarian, spicy and hugely satisfying, it's the kind of loaded bread eaten standing at a stall.
- Total time
- 30 min
- Servings
- Serves 2
- Difficulty
- Easy
Street food
Moroccan Sardine Brochettes (Street Style)
Along the coast, sardine fillets are pressed around a chermoula-spiced filling, threaded onto skewers in a coil, and grilled over charcoal until smoky. Sold from beachside grills with bread and lemon, these sardine brochettes are cheap, oily and utterly of the sea.
- Total time
- 35 min
- Servings
- Serves 4
- Difficulty
- Medium
Preserves
Kaddid (Moroccan Sun-Dried Spiced Meat)
Kaddid is Morocco's ancient way of preserving meat: strips of beef or lamb rubbed with garlic, cumin, coriander and salt, then sun-dried until leathery so they keep for months without refrigeration. A little goes a long way, chopped into couscous, tagines and stews for a deep, savoury hit — desert survival food turned prized flavouring.
- Total time
- 30 min
- Servings
- Serves 10
- Difficulty
- Medium
Preserves
Home-Cured Cracked Green Olives
Fresh green olives are inedibly bitter, but a few weeks in brine transforms them into the cracked, garlicky, lemon-and-herb olives that sit on every Moroccan table. Cracking each olive lets the brine penetrate faster, and the flavourings — preserved lemon, garlic, chilli, thyme — are pure Morocco.
- Total time
- 30 min
- Servings
- Serves 20
- Difficulty
- Medium
Preserves
Moroccan Preserved Wild Mushrooms in Oil
In autumn, the cork-oak forests of the Maâmora and the Rif yield wild mushrooms, which cooks preserve by poaching in vinegar with garlic and spices, then packing under olive oil. Kept this way, they last for months and make a punchy antipasto or tagine addition scented with cumin and coriander seed.
- Total time
- 35 min
- Servings
- Serves 12
- Difficulty
- Medium
Condiment
Moroccan Roasted Pepper & Walnut Dip
A Moroccan cousin of muhammara: charred red peppers blended with toasted walnuts, cumin, garlic and a little bread for body, sharpened with lemon and warmed with harissa. Smoky, nutty and gently spicy, it's a superb dip for bread or crudités and a fine sauce for grilled meat.
- Total time
- 35 min
- Servings
- Serves 6
- Difficulty
- Easy
Condiment
Chermoula Mayonnaise
A modern condiment that folds Morocco's coriander-and-cumin chermoula into a silky mayonnaise, streaked green and packed with garlic, lemon and paprika. Brilliant with fried fish, grilled prawns, chips or as a sandwich spread, it bottles the flavour of the coast in a jar.
- Total time
- 10 min
- Servings
- Serves 8
- Difficulty
- Easy
Condiment
Preserved Lemon Compound Butter
Soft butter beaten with finely chopped preserved lemon, garlic, herbs and a little cumin, then rolled and chilled. A slice melting over grilled fish, roast chicken, steamed vegetables or warm bread delivers an instant hit of salty, floral Moroccan lemon — a fridge-door staple worth always having.
- Total time
- 10 min
- Servings
- Serves 10
- Difficulty
- Easy
Condiment
Moroccan Date & Tamarind Chutney
A sweet-sour condiment of soft dates and tangy tamarind cooked down with ginger, cumin and a little chilli into a glossy, spoonable chutney. It bridges Morocco's love of dates with a bright acidity that cuts through rich grilled meats, cheese boards and roast vegetables.
- Total time
- 35 min
- Servings
- Serves 12
- Difficulty
- Easy
Condiment
Moroccan Green Olive & Harissa Relish
A punchy chopped relish of green olives, harissa, garlic, preserved lemon and herbs bound with olive oil. Fiery, salty and bright, it wakes up grilled fish and meat, spreads onto bread, or stirs through couscous — a quick condiment that keeps for days in the fridge.
- Total time
- 10 min
- Servings
- Serves 8
- Difficulty
- Easy
Condiment
Moroccan Fig & Onion Jam
A savoury-sweet jam of dried figs and slow-caramelised onions cooked with cinnamon, a little vinegar and honey until dark and sticky. It's a wonderful partner to cheese, cold meats and grilled lamb, marrying the Moroccan love of fruit-with-meat into a jar.
- Total time
- 60 min
- Servings
- Serves 12
- Difficulty
- Easy
Condiment
Preserved Lemon Tartare Sauce
A Moroccan spin on tartare: mayonnaise loaded with chopped preserved lemon, capers, cornichons, coriander and cumin. Tangy, salty and herby, it's the perfect partner to the country's fried and grilled fish, giving the familiar sauce a distinctly North African brightness.
- Total time
- 10 min
- Servings
- Serves 8
- Difficulty
- Easy
Marinades & Rubs
Ras el Hanout & Honey Marinade
An all-purpose Moroccan marinade blending the complex, floral spice mix ras el hanout with honey, garlic, olive oil and lemon into a sticky glaze that clings to chicken, lamb or vegetables. It caramelises beautifully on the grill or in the oven, giving deep colour and warm, aromatic sweetness.
- Total time
- 5 min
- Servings
- Serves 6
- Difficulty
- Easy
Condiment
Moroccan Smoky Tomato Jam
A savoury tomato jam cooked down slowly with charred pepper, cumin, smoked paprika, garlic and a little honey until dark, thick and intensely concentrated. Sweet, smoky and mildly spiced, it's a superb relish for grilled meats, eggs, cheese and sandwiches.
- Total time
- 70 min
- Servings
- Serves 12
- Difficulty
- Easy
Dessert
Orange Blossom Panna Cotta
A silky Italian custard given a Moroccan soul with orange-flower water and a honeyed date-and-almond topping. The set cream is delicate and barely sweet, letting the floral perfume shine, while the sticky topping brings the flavours of a Marrakech dessert table — an elegant fusion pudding.
- Total time
- 30 min
- Servings
- Serves 4
- Difficulty
- Medium
Dessert
Moroccan Mint Tea Cake
A moist sponge infused with the flavours of Morocco's national drink: strong green tea and fresh mint steeped into the batter, with a light mint-tea sugar syrup soaked in after baking. Fragrant and not too sweet, it's afternoon-tea cake reimagined through a Marrakech glass.
- Total time
- 60 min
- Servings
- Serves 8
- Difficulty
- Medium
Dessert
Rose & Pistachio Semolina Cake
A tender, grainy semolina cake scented with rose water and studded with pistachios, soaked in a light rose syrup after baking so it stays moist and fragrant. Cut into diamonds and dusted with more pistachio, it's a beautiful, perfumed sweet for the tea table.
- Total time
- 55 min
- Servings
- Serves 10
- Difficulty
- Easy
Pastry
Moroccan Honey, Fig & Almond Tart
A frangipane tart with a Moroccan accent: an almond cream scented with orange-flower water and cinnamon, crowned with fresh figs and glazed with warm honey. The figs slump into the sweet almond as it bakes, and a scatter of pistachios finishes a tart that tastes of late-summer Morocco.
- Total time
- 70 min
- Servings
- Serves 8
- Difficulty
- Medium
Want to cook these dishes hands-on in Marrakech?
Book a cooking class — start in the spice souk, finish around the table.