All 690 recipes
Page 7 of 29 · Showing recipes 145–168
Salads & Sides
Matbucha (Moroccan Cooked Tomato Salad)
A slow-cooked tomato and pepper relish from Morocco's Jewish culinary tradition, matbucha is simmered down for a long time until thick, sweet and lightly spiced, served cold or at room temperature as part of a salad spread.
- Total time
- 75 min
- Servings
- Serves 6
- Difficulty
- Easy
Salads & Sides
Moroccan Cucumber & Tomato Salad
A refreshing raw salad served alongside richer cooked dishes, finely diced cucumber and tomato are tossed with red onion, olive oil and lemon, sometimes with a touch of orange blossom water, a simple counterpoint at the Moroccan table.
- Total time
- 10 min
- Servings
- Serves 4
- Difficulty
- Easy
Salads & Sides
Roasted Cauliflower with Chermoula
Whole cauliflower florets are roasted until caramelised at the edges, then tossed with a bright, garlicky chermoula sauce, a modern Moroccan-inspired side that pairs the herb sauce's punch with the vegetable's natural sweetness.
- Total time
- 45 min
- Servings
- Serves 4
- Difficulty
- Easy
Seafood
Grilled Sardines, Essaouira Style
Along the Essaouira harbour, whole sardines are simply seasoned with salt, cumin and a squeeze of lemon, then grilled fast over hot charcoal until the skin blisters, eaten straight off the fire with fresh bread.
- Total time
- 18 min
- Servings
- Serves 4
- Difficulty
- Easy
Street Food
Fried Anchovies, Tangier Style
Fresh anchovies are butterflied, lightly floured and fried until crisp, a favourite quick bite at Tangier's port-side stalls, served piled high with just a squeeze of lemon to cut the richness.
- Total time
- 25 min
- Servings
- Serves 4
- Difficulty
- Easy
Tagines
Shrimp Tagine with Fennel
Sliced fennel bulb is braised until sweet and tender, then shrimp are added at the very end so they poach gently in the anise-scented, saffron-tinted sauce, a lighter coastal tagine that pairs well with rice or bread.
- Total time
- 45 min
- Servings
- Serves 4
- Difficulty
- Medium
Seafood
Essaouira Octopus Salad
Octopus is simmered low and slow until tender, then diced and tossed with olive oil, garlic, lemon and paprika into a hearty cold salad, a specialty of Essaouira's fishing port where octopus is landed daily.
- Total time
- 95 min
- Servings
- Serves 4
- Difficulty
- Medium
Seafood
Charcoal-Grilled Sea Bream
Whole sea bream, scored and stuffed with a bright chermoula paste, is grilled over charcoal until the skin crisps and blisters, a simple, popular way to prepare the day's catch along Morocco's Atlantic and Mediterranean coasts.
- Total time
- 40 min
- Servings
- Serves 4
- Difficulty
- Medium
Rice Dishes
Moroccan Rice with Chicken
A one-pot rice dish where chicken pieces are browned first, then rice is cooked directly in the resulting spiced broth so every grain absorbs the flavour, a simpler weeknight alternative to couscous that comes together faster.
- Total time
- 60 min
- Servings
- Serves 4
- Difficulty
- Medium
Rice Dishes
Saffron Vermicelli Rice
Thin vermicelli noodles are toasted in butter until golden before rice and saffron-infused water are added, a technique that gives this simple side dish a nutty depth beyond plain steamed rice, common alongside grilled meats.
- Total time
- 30 min
- Servings
- Serves 4
- Difficulty
- Easy
Rice Dishes
Spiced Lamb Rice Pilaf
Ground lamb is browned with cinnamon, cumin and toasted pine nuts before rice is layered in to steam alongside it, a fragrant one-pot pilaf drawing on the same warm spices found in Moroccan tagines but built around rice instead.
- Total time
- 50 min
- Servings
- Serves 4
- Difficulty
- Medium
Appetizer
Fried Eggplant with Honey
Thick slices of aubergine are fried until golden and meltingly soft inside, then drizzled with warm honey and a dusting of cinnamon, a simple sweet-savoury appetizer found at some Moroccan tables before the main meal.
- Total time
- 30 min
- Servings
- Serves 4
- Difficulty
- Easy
Appetizer
Moroccan Fried Cauliflower
Cauliflower florets are parboiled, then battered lightly and fried until crisp on the outside and tender within, a popular appetizer or side dish served with a squeeze of lemon and sometimes a small dish of harissa on the side.
- Total time
- 30 min
- Servings
- Serves 4
- Difficulty
- Easy
Salads & Sides
Bell Pepper Zaalouk
A pepper-forward variation on the classic aubergine zaalouk, this version leans on roasted bell peppers as the base, mashed with tomato, garlic and cumin into a smoky, slightly sweeter cooked salad.
- Total time
- 45 min
- Servings
- Serves 4
- Difficulty
- Easy
Sauces & Condiments
Lemon & Olive Relish
A quick, punchy relish combining chopped preserved lemon, olives and garlic with olive oil and herbs, meant to be spooned over grilled meats or plain rice for an instant hit of Moroccan flavour.
- Total time
- 10 min
- Servings
- Serves 8
- Difficulty
- Easy
Preserves
Preserved Lemon Paste
Blending whole preserved lemons, rind and all, into a smooth paste makes it far easier to stir into marinades, dressings and sauces than chopping the rind by hand each time, a practical pantry staple built from the classic preserve.
- Total time
- 10 min
- Servings
- Serves 12
- Difficulty
- Easy
Preserves
Homemade Date Syrup
Morocco's abundant date harvest is often reduced into a thick, dark syrup used as a natural sweetener in place of sugar or honey, stirred into drinks, drizzled over pancakes, or used in place of honey in various desserts.
- Total time
- 50 min
- Servings
- Serves 16
- Difficulty
- Easy
Preserves
Moroccan Fig Jam
Fresh or dried figs are simmered down with sugar, lemon and a whisper of cinnamon into a thick, richly flavoured jam, a common way Moroccan households preserve the late-summer fig harvest for the rest of the year.
- Total time
- 60 min
- Servings
- Serves 16
- Difficulty
- Easy
Preserves
Moroccan Orange Marmalade
Morocco's abundant citrus groves supply the oranges for this bright, slightly bitter marmalade, simmered with sugar and a touch of orange blossom water for an extra layer of local fragrance beyond the classic British-style preserve.
- Total time
- 90 min
- Servings
- Serves 20
- Difficulty
- Medium
Preserves
Rose Water Syrup
A simple sugar syrup infused with rose water, used across Moroccan baking and drinks to add a delicate floral note, from drizzling over semolina cakes to sweetening iced drinks in the summer heat.
- Total time
- 15 min
- Servings
- Serves 16
- Difficulty
- Easy
Marinades & Rubs
Charmoula Fish Marinade
While chermoula often refers to the finished sauce spooned over cooked fish, this version is built specifically as a marinade — thinner and more acidic, meant to sit on raw fish for 20 minutes to an hour before grilling or frying.
- Total time
- 10 min
- Servings
- Serves 6
- Difficulty
- Easy
Marinades & Rubs
Lamb Kofta Skewers
Ground lamb mixed with onion, cumin and fresh herbs is shaped directly onto skewers and grilled over charcoal, a common sight at Moroccan grill stands and family barbecues, distinct from the tagine version cooked with eggs.
- Total time
- 30 min
- Servings
- Serves 4
- Difficulty
- Easy
Marinades & Rubs
Homemade Merguez Spice Blend
This is the dry spice mix behind Morocco's famous fiery red lamb sausage — a blend of harissa, fennel, garlic and paprika worked into ground lamb before stuffing into casings, or simply mixed into patties for a sausage-free shortcut.
- Total time
- 10 min
- Servings
- Serves 8
- Difficulty
- Easy
Street Food
Marrakech Beef Brochettes
Cubed beef is marinated in a simple mix of onion juice, cumin and paprika, then threaded onto skewers and grilled fast over charcoal, sold from smoking grill carts throughout Marrakech's Jemaa el-Fna and side streets.
- Total time
- 30 min
- Servings
- Serves 4
- Difficulty
- Easy
Want to cook these dishes hands-on in Marrakech?
Book a cooking class — start in the spice souk, finish around the table.