All 690 recipes
Page 5 of 29 · Showing recipes 97–120
Desserts
Almond Ghriba Cookies
These crackled, chewy cookies get their signature cracked-top look and dense texture from a base of ground almonds rather than flour, making them naturally gluten-light and deeply nutty. They're a staple of the Eid cookie platter.
- Total time
- 35 min
- Servings
- Serves 20
- Difficulty
- Medium
Desserts
Semolina Ghriba (Ghriba Bahla)
A simpler, everyday ghriba made with fine semolina instead of almonds, these shortbread-like cookies are crumbly, buttery and less sweet than their almond cousin, often the first cookie children learn to help shape in a Moroccan kitchen.
- Total time
- 33 min
- Servings
- Serves 20
- Difficulty
- Easy
Snack
Date & Walnut Energy Balls
Blending Morocco's famous Medjool and Boufeggous dates with toasted walnuts and a touch of cinnamon makes a simple no-bake sweet, closely related to the date-nut pastes used to stuff other Moroccan treats but eaten on their own as a quick snack.
- Total time
- 15 min
- Servings
- Serves 12
- Difficulty
- Easy
Drinks
Carob Milkshake (Kharroub)
Ground carob pods, sold as kharroub in Moroccan spice markets, are blended into milk for a naturally sweet, chocolate-like drink without any actual cocoa. It's a traditional treat, especially popular during Ashura celebrations.
- Total time
- 5 min
- Servings
- Serves 2
- Difficulty
- Easy
Soups
Moroccan Vermicelli Soup (Chaariya)
A quick, comforting soup built on thin vermicelli noodles simmered in a spiced tomato-chicken broth, chaariya is a lighter alternative to harira often served to break the fast gently or as a simple weeknight starter.
- Total time
- 35 min
- Servings
- Serves 4
- Difficulty
- Easy
Tagines
Prawn Tagine with Tomato Sauce
Large prawns are gently poached in a spiced tomato sauce thickened with garlic and a touch of harissa, a coastal tagine that cooks in a fraction of the time of the meat versions since the prawns need only minutes to turn pink and tender.
- Total time
- 35 min
- Servings
- Serves 4
- Difficulty
- Medium
Tagines
Goat Tagine with Figs
Goat meat, common in rural Moroccan cooking, is braised long and slow with dried figs, cinnamon and a touch of honey until the meat is fall-apart tender and the figs melt into the sauce, a rustic dish found in the foothills of the Atlas.
- Total time
- 140 min
- Servings
- Serves 4
- Difficulty
- Advanced
Main Dishes
Oven-Roasted Mechoui-Spiced Lamb Shoulder
True mechoui is roasted whole over an open pit, but this home version brings the same cumin-and-garlic crust and fall-apart texture to a bone-in lamb shoulder slow-roasted in a regular oven, finished with the traditional cumin-salt dip on the side.
- Total time
- 230 min
- Servings
- Serves 6
- Difficulty
- Advanced
Main Dishes
Moroccan Stuffed Bell Peppers
Bell peppers are hollowed and packed with a spiced mix of rice, ground beef, herbs and a touch of cinnamon, then baked in a light tomato sauce until tender, a simple family main found on Moroccan weeknight tables.
- Total time
- 70 min
- Servings
- Serves 4
- Difficulty
- Medium
Breakfast
Moroccan Shakshuka
A skillet dish of eggs poached in a fast-cooked, well-spiced tomato and pepper sauce, Moroccan shakshuka is a quicker weekday relative of the tagine-cooked Berber omelette, on the table in under half an hour.
- Total time
- 30 min
- Servings
- Serves 3
- Difficulty
- Easy
Street Food
Chicken Msemen Wrap
A modern street-food take on the classic square flatbread, warm msemen is filled with spiced shredded chicken, a smear of harissa and fresh vegetables, then folded into a portable wrap sold at Moroccan food stalls and quick lunch counters.
- Total time
- 40 min
- Servings
- Serves 4
- Difficulty
- Easy
Sauces & Condiments
Homemade Harissa Paste
This fiery red pepper and chili paste, though more associated with Tunisia, has become a Moroccan pantry staple used to season tagines, soups and grilled meats. Dried chilies are rehydrated and blended with garlic, cumin and coriander seed into a paste that keeps for weeks under a layer of oil.
- Total time
- 25 min
- Servings
- Serves 12
- Difficulty
- Easy
Marinades & Rubs
Homemade Ras el Hanout Blend
Literally 'head of the shop', ras el hanout is a spice merchant's signature blend, often containing a dozen or more warm spices. This home version balances cinnamon, cumin, ginger, and a touch of rose petal for the fragrant, complex mix used in tagines and rice.
- Total time
- 20 min
- Servings
- Serves 20
- Difficulty
- Medium
Sauces & Condiments
Moroccan Spice-Souk Dukkah
Though more commonly associated with Egypt, a version of this toasted nut and spice mix is sold in Moroccan spice souks for dipping bread in oil, blending hazelnuts or almonds with sesame, cumin and coriander seed into a crunchy, aromatic condiment.
- Total time
- 20 min
- Servings
- Serves 10
- Difficulty
- Easy
Preserves
Moroccan Pickled Turnips
Bright pink from a slice of raw beetroot, these quick-pickled turnips are a common accompaniment across Moroccan and wider Maghrebi tables, adding a tangy, crunchy contrast to grilled meats and sandwiches.
- Total time
- 20 min
- Servings
- Serves 10
- Difficulty
- Easy
Drinks
Orange Blossom Lemonade
Fresh lemon juice is brightened with a splash of orange blossom water and lightly sweetened in this refreshing drink served on hot Marrakech afternoons, a simple twist on classic lemonade with a distinctly Moroccan floral note.
- Total time
- 10 min
- Servings
- Serves 4
- Difficulty
- Easy
Drinks
Mint & Verbena Tisane
A caffeine-free relative of Morocco's famous mint tea, this herbal infusion swaps the green tea base for a blend of fresh mint and louiza (lemon verbena), a calming after-dinner drink common in Moroccan households in the evening.
- Total time
- 10 min
- Servings
- Serves 4
- Difficulty
- Easy
Drinks
Cinnamon Almond Smoothie
Blending homemade almond milk with dates, cinnamon and a touch of honey makes a rich, naturally sweet smoothie found at Moroccan juice bars, a favourite for breaking the fast during Ramadan for its quick energy and calcium.
- Total time
- 10 min
- Servings
- Serves 2
- Difficulty
- Easy
Snack
Almond-Stuffed Dates
Plump Medjool dates are pitted and filled with a simple sweetened almond paste, a quick, elegant sweet served alongside coffee and mint tea at the end of a Moroccan meal, and a common Ramadan iftar table opener.
- Total time
- 20 min
- Servings
- Serves 10
- Difficulty
- Easy
Desserts
Coconut Ghriba Cookies
A newer addition to the ghriba family, popular in modern Moroccan bakeries, these cookies swap ground almonds for desiccated coconut, giving a lighter, chewier crumb and a distinct tropical note against the classic cinnamon and orange blossom base.
- Total time
- 30 min
- Servings
- Serves 18
- Difficulty
- Medium
Desserts
Sesame Chebakia Roses
Shaped into intricate rose-like coils rather than the usual flower-petal fold, this variation on chebakia showcases the same honey-soaked, sesame-studded fried dough that fills Moroccan homes during Ramadan, with a slightly more elaborate presentation for special occasions.
- Total time
- 80 min
- Servings
- Serves 15
- Difficulty
- Advanced
Desserts
Individual M'hancha Almond Rolls
Rather than coiling the whole almond-filled warqa log into one large snake shape, this version cuts the filled roll into individual bite-sized pastries before baking, making the classic Fassi almond pastry easier to serve at a crowded dessert table.
- Total time
- 65 min
- Servings
- Serves 12
- Difficulty
- Advanced
Desserts
Gazelle Horn Cookies (Kaab el Ghazal, Home Method)
These crescent-shaped almond pastries are named for their resemblance to a gazelle's horn, with a delicate short pastry shell wrapped tightly around a fragrant orange-blossom almond filling. This home method focuses on getting the crescent shape and thin shell right without a pastry class.
- Total time
- 80 min
- Servings
- Serves 16
- Difficulty
- Advanced
Desserts
Moroccan Walnut Honey Pastry
Influenced by the wider Ottoman-Andalusian pastry tradition, this layered warqa and walnut sweet is soaked in honey syrup rather than the sugar syrup used further east, giving it a distinctly Moroccan finish that's less cloying and more floral.
- Total time
- 65 min
- Servings
- Serves 12
- Difficulty
- Medium
Want to cook these dishes hands-on in Marrakech?
Book a cooking class — start in the spice souk, finish around the table.