All 690 recipes
Page 29 of 29 · Showing recipes 673–690
Spice blend
Moroccan Baharat (Warm All-Spice Blend)
Baharat simply means 'spices'. This warm, sweet-savoury all-rounder is darker and pepperier than ras el hanout, built around black pepper, cinnamon and cloves. It is the blend for kefta, rice, meatball tagines and anything that wants a deep, cosy warmth.
- Total time
- 11 min
- Servings
- Serves 16
- Difficulty
- Easy
Spice blend
All-Purpose Tagine Spice Mix
A ready-to-go blend calibrated for tagines so you can season by the spoonful instead of measuring six jars. It carries ginger and turmeric for that classic golden base, with just enough warmth to suit chicken, lamb, fish or vegetables.
- Total time
- 5 min
- Servings
- Serves 20
- Difficulty
- Easy
Spice blend
Moroccan Fish Spice Rub
A brighter, lighter blend built for seafood — cumin and coriander for earth, paprika for colour, and a lift of lemon and garlic powder. Rub it on before grilling sardines or roasting white fish, or stir it into chermoula.
- Total time
- 5 min
- Servings
- Serves 12
- Difficulty
- Easy
Spice blend
Moroccan Grill Spice Mix (for Brochettes)
The seasoning behind smoky souk brochettes: cumin-heavy, with paprika, garlic and a hint of chilli. It clings to skewered lamb or chicken and chars into a crust over coals. Keep a jar by the barbecue all summer.
- Total time
- 5 min
- Servings
- Serves 14
- Difficulty
- Easy
Spice blend
La Kama (Tangier Warming Spice Blend)
A restrained five-spice blend from northern Morocco used to season soups, lentils and light tagines. La kama is all warmth and no chilli — black pepper, ginger, turmeric, nutmeg and cinnamon — the quiet backbone of a Tangier kitchen.
- Total time
- 4 min
- Servings
- Serves 16
- Difficulty
- Easy
Spice blend
Moroccan Sweet Pastry Spice Mix
The aromatic dusting behind Moroccan sweets — cinnamon-led, with a breath of anise, nutmeg and orange-blossom sugar. Fold it into almond fillings, dust over m'hancha and briouat, or stir into warm milk.
- Total time
- 5 min
- Servings
- Serves 12
- Difficulty
- Easy
Spice blend
Moroccan Lentil Soup Spice Blend
A purpose-built blend for lentils and pulses: cumin and ginger for depth, turmeric for colour, and a little smoked paprika for body. Stir it into the pot and a plain bag of lentils tastes like a Marrakech kitchen.
- Total time
- 4 min
- Servings
- Serves 14
- Difficulty
- Easy
Condiment
Chermoula for Fish (Herb & Cumin Marinade)
The classic marinade that dresses nearly every Moroccan fish dish — a loose, bright paste of coriander, garlic, cumin, paprika and lemon. This fish version keeps plenty of fresh herb and acid so it perfumes the flesh without overwhelming it.
- Total time
- 10 min
- Servings
- Serves 4
- Difficulty
- Easy
Condiment
Chermoula for Grilled Meat (Smoky Spiced Version)
A deeper, spicier cousin of the fish marinade built for lamb and beef — more cumin and paprika, added smoked paprika and a little preserved lemon, with less fresh herb so it stands up to the grill's char.
- Total time
- 10 min
- Servings
- Serves 4
- Difficulty
- Easy
Condiment
Classic Harissa Paste (Homemade)
A fiery, smoky chilli paste that lives on Maghrebi tables. This version rehydrates dried red chillies and pounds them with garlic, cumin, coriander and caraway under a seal of olive oil — deeper and fresher than any tube.
- Total time
- 30 min
- Servings
- Serves 20
- Difficulty
- Medium
Condiment
Rose Petal Harissa
A perfumed, gentler harissa softened with dried rose petals — the elegant version that has swept beyond Morocco onto restaurant menus. The florals round the chilli's edges, making it as good stirred into yogurt as spread on lamb.
- Total time
- 30 min
- Servings
- Serves 20
- Difficulty
- Medium
Condiment
Preserved Lemon Harissa
A tangy, bright harissa where minced preserved lemon cuts the chilli's heat with salty-sour lift. It is a natural partner for fish and grains — spoon it over grilled sardines, roast fish or a bowl of couscous.
- Total time
- 25 min
- Servings
- Serves 18
- Difficulty
- Medium
Condiment
Classic Amlou (Argan & Almond Spread)
The Berber 'Nutella' of the Souss region — toasted almonds ground with fragrant argan oil and honey into a nutty, pourable spread. Amlou is breakfast on warm bread, and a true taste of southern Morocco.
- Total time
- 23 min
- Servings
- Serves 12
- Difficulty
- Easy
Condiment
Peanut Amlou (Everyday Version)
A budget-friendly riff on amlou made with roasted peanuts instead of almonds and olive oil in place of pricey argan. It captures the honey-nut spirit of the original at a fraction of the cost — a modern Moroccan pantry staple.
- Total time
- 20 min
- Servings
- Serves 12
- Difficulty
- Easy
Condiment
Moroccan Tomato Frita (Slow-Cooked Tomato Base)
A jammy, garlicky cooked-down tomato sauce seasoned with cumin and paprika — the base for egg tagines, a bed for meatballs, or a spread for bread. Frita rewards patience: cook it low until the oil separates and the flavour concentrates.
- Total time
- 45 min
- Servings
- Serves 6
- Difficulty
- Easy
Condiment
Smen (Moroccan Preserved Butter)
An ancient fermented butter, salted and aged until pungent and cheese-like — a little melts into couscous, harira or a tagine for an unmistakable funky depth. This home method gives a young, approachable smen you can make in a week.
- Total time
- 30 min
- Servings
- Serves 30
- Difficulty
- Medium
Condiment
Moroccan Sweet Tomato Jam (Matisha Mhassla)
A glossy, spiced tomato preserve cooked down with honey, cinnamon and sesame until jammy and dark — the sweet counterpoint served alongside kefta and grilled meats. Sticky, fragrant and completely addictive.
- Total time
- 75 min
- Servings
- Serves 8
- Difficulty
- Medium
Condiment
Moroccan Caramelized Onion Confit (Tfaya)
Tfaya is the sweet crown of a celebration couscous — onions slow-cooked with honey, cinnamon, saffron and plump raisins until meltingly soft and glossy. Pile it over couscous or a chicken tagine for a sweet-savoury finish.
- Total time
- 60 min
- Servings
- Serves 6
- Difficulty
- Easy
Want to cook these dishes hands-on in Marrakech?
Book a cooking class — start in the spice souk, finish around the table.