All 690 recipes
Page 28 of 29 · Showing recipes 649–672
Dessert
Almond & Orange Blossom Truffles
No-bake little sweets of ground almonds bound with honey and orange-flower water, rolled into balls and coated in icing sugar, sesame or chopped almonds. Somewhere between marzipan and a nut truffle, they're a quick petit-four for the Moroccan tea table and a favourite at celebrations.
- Total time
- 20 min
- Servings
- Serves 20
- Difficulty
- Easy
Dessert
Moroccan Semolina Halva with Argan
A warm, spoonable semolina halva toasted in butter and argan oil until deeply nutty, then simmered with a cinnamon-and-orange-blossom syrup and studded with almonds. Rich, fragrant and comforting, it's a homely pudding served warm in the cooler months.
- Total time
- 35 min
- Servings
- Serves 6
- Difficulty
- Easy
Dessert
Chocolate & Orange Blossom Mousse
A light chocolate mousse perfumed with orange-flower water and a hint of cinnamon, finished with candied orange and toasted almonds. The floral note lifts the dark chocolate into something distinctly Moroccan — a make-ahead dessert that feels both familiar and exotic.
- Total time
- 30 min
- Servings
- Serves 4
- Difficulty
- Medium
Dessert
Moroccan Coconut & Orange Cake
A moist, dense cake of desiccated coconut and fresh orange, scented with orange-flower water and soaked in a light citrus syrup. Naturally flourless-leaning and heavy with coconut, it's a fragrant, keeps-well cake that's become a modern Moroccan favourite for gatherings.
- Total time
- 60 min
- Servings
- Serves 10
- Difficulty
- Easy
Dessert
Saffron & Cardamom Yogurt Pudding
A cool, set yogurt pudding gently sweetened with honey and infused with saffron and cardamom, topped with pistachios and a drizzle of honey. Light and fragrant, it's a refreshing, make-ahead dessert that leans on the warm spices of the Moroccan store cupboard.
- Total time
- 20 min
- Servings
- Serves 4
- Difficulty
- Easy
Drink
Almond & Orange Blossom Sharbat
A cooling almond milk drink — sharbat el looz — made from ground almonds steeped and strained, sweetened lightly and perfumed with orange-flower water. Served ice-cold, it's a refreshing, milky cooler poured at Ramadan tables and summer gatherings across Morocco.
- Total time
- 15 min
- Servings
- Serves 4
- Difficulty
- Easy
Drink
Sahlab (Warm Orchid Milk Drink)
A thick, warming milk drink thickened traditionally with sahlab (orchid root) powder, sweetened and scented with orange-flower water and cinnamon, then topped with nuts and coconut. Sipped on cold Moroccan winter evenings, it's cosy, creamy and comforting — like drinking a light milk pudding.
- Total time
- 15 min
- Servings
- Serves 3
- Difficulty
- Easy
Drink
Moroccan Lemon Verbena Iced Tea
A refreshing iced version of the herbal infusions Moroccans love, made from lemon verbena (louiza) and a little green tea, sweetened lightly and chilled with plenty of ice, lemon and mint. It's a fragrant, caffeine-light cooler for hot afternoons.
- Total time
- 15 min
- Servings
- Serves 4
- Difficulty
- Easy
Drink
Prickly Pear Juice
In late summer the souks pile high with prickly pears (karmous nsara), and their sweet, watermelon-like flesh makes a beautiful magenta juice. Blended and strained, chilled and sharpened with a little lemon, it's a fleeting seasonal refresher sold from street carts across Morocco.
- Total time
- 20 min
- Servings
- Serves 4
- Difficulty
- Easy
Drink
Moroccan Barley Water Tisane
A gentle, cooling barley water simmered from whole barley, then strained and flavoured with lemon and a little honey — an old-fashioned, soothing drink believed to refresh and aid digestion. Served cold in summer or warm in winter, it's a wholesome, caffeine-free thirst-quencher.
- Total time
- 45 min
- Servings
- Serves 4
- Difficulty
- Easy
Drink
Spiced Moroccan Hot Chocolate
A rich, thick hot chocolate warmed with the Moroccan spice cupboard — cinnamon, a pinch of ras el hanout, a whisper of chilli and orange-flower water. Deep and aromatic, it's a cosy winter cup that reimagines the familiar drink through Marrakech's fragrant lens.
- Total time
- 15 min
- Servings
- Serves 2
- Difficulty
- Easy
Drink
Watermelon & Mint Cooler
A blazing-summer refresher of blended fresh watermelon with mint, lime and a pinch of salt, poured over ice. Light, hydrating and barely sweetened, it captures the Moroccan love of cooling fruit drinks in the heat, with mint tying it to the national flavour.
- Total time
- 10 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
Harissa & Honey Glazed Salmon
A fast, modern Moroccan-inspired dinner: salmon fillets brushed with a harissa, honey, garlic and lemon glaze, then roasted until sticky and just cooked. The glaze caramelises to a spicy-sweet lacquer, and a scatter of coriander and sesame finishes a weeknight dish with real flair.
- Total time
- 25 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
Preserved Lemon Roast Chicken
A whole roast chicken taken to Morocco: rubbed under the skin with a paste of preserved lemon, garlic, ginger and saffron butter, then roasted until golden with olives and onions in the pan. It's a Sunday roast with the deep, tangy flavours of a chicken tagine and the crisp skin of the oven.
- Total time
- 100 min
- Servings
- Serves 4
- Difficulty
- Medium
Main course
Ras el Hanout Braised Short Ribs
Beef short ribs braised low and slow in a rich, spiced sauce of ras el hanout, tomato, onion and a little honey until the meat surrenders from the bone. A modern, restaurant-style dish that borrows the deep spicing of a tagine and the melting texture of a Western braise.
- Total time
- 200 min
- Servings
- Serves 4
- Difficulty
- Medium
Seafood
Chermoula Baked Cod
A quick, healthy traybake of cod fillets smothered in vibrant green chermoula and baked over sliced potatoes, tomatoes and peppers — essentially a fish tagine done in the oven. The herby, garlicky marinade keeps the fish moist and the vegetables soak up all its flavour.
- Total time
- 60 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
Moroccan Lamb Meatball Orzo
Spiced lamb kefta meatballs simmered with orzo pasta in a cinnamon-and-cumin tomato sauce until the pasta turns creamy — a one-pan comfort dish that marries Moroccan meatballs with an Italian-style baked orzo. Finished with feta and mint, it's a modern crowd-pleaser.
- Total time
- 60 min
- Servings
- Serves 4
- Difficulty
- Medium
Main course
Ras el Hanout Roasted Cauliflower Tacos
Cauliflower florets tossed in ras el hanout and roasted until charred and sweet, then piled into warm flatbreads with a preserved-lemon yogurt, quick pickled onion and herbs. A vibrant vegetarian fusion that brings Moroccan spice to the taco format — fresh, spicy and satisfying.
- Total time
- 50 min
- Servings
- Serves 4
- Difficulty
- Easy
Main course
Moroccan Spiced Pumpkin Risotto
A creamy risotto that borrows Morocco's warm spice palette: pumpkin softened with cumin, cinnamon and a pinch of ras el hanout, stirred through rice with saffron stock and finished with toasted almonds and a swirl of harissa. Comfort food with a fragrant North African twist.
- Total time
- 60 min
- Servings
- Serves 4
- Difficulty
- Medium
Bread
Chleuh Barley Hearth Bread
A dense, nutty flatbread from the Chleuh Berbers of the Souss and Anti-Atlas, made mostly from barley flour and baked on a hot stone or in a heavy pan until the crust blisters. Earthy and satisfying, it's the everyday bread of the mountains, torn and dipped in argan oil, amlou or a saucy tagine.
- Total time
- 45 min
- Servings
- Serves 6
- Difficulty
- Medium
Couscous
Rosh Hashana Sweet Butternut Couscous
A festive Moroccan-Jewish couscous for Rosh Hashana, when sweet dishes symbolise hopes for a sweet new year: fluffy couscous topped with butternut squash, chickpeas and onions caramelised with cinnamon, honey and raisins. Fragrant and gently sweet, it's a celebration dish for the holiday table.
- Total time
- 75 min
- Servings
- Serves 6
- Difficulty
- Medium
Spice blend
Classic Ras el Hanout (Marrakech Spice Blend)
Ras el hanout means 'head of the shop' — the spice merchant's finest blend. This home version balances warm, floral and pungent notes across a dozen core spices so a single spoonful can carry a whole tagine. Toast and grind the whole spices for a blend that tastes nothing like the dusty jarred kind.
- Total time
- 15 min
- Servings
- Serves 20
- Difficulty
- Easy
Spice blend
Everyday Ras el Hanout (Quick 8-Spice Version)
A pared-back ras el hanout built entirely from ground spices most kitchens already stock — no toasting, no grinding, ready in two minutes. It skips the rare botanicals but keeps the warm-sweet-savoury backbone, so it is the blend to reach for on a weeknight.
- Total time
- 3 min
- Servings
- Serves 16
- Difficulty
- Easy
Spice blend
Moroccan Za'atar Blend (Za'atar Beldi)
Morocco's take on za'atar leans on locally grown wild thyme (za'atar beldi) blended with toasted sesame and a little sumac. It is looser and more herbal than Levantine versions — scattered over olive oil and bread, msemen or grilled vegetables.
- Total time
- 8 min
- Servings
- Serves 12
- Difficulty
- Easy
Want to cook these dishes hands-on in Marrakech?
Book a cooking class — start in the spice souk, finish around the table.