All 690 recipes
Page 9 of 29 · Showing recipes 193–216
Soups
Lablabi (Spiced Chickpea Soup)
Near the Algerian border in Oujda, cross-border trade has long blurred culinary lines, and lablabi — a warming chickpea soup spiked with cumin and harissa — reflects that exchange. Poured over torn stale bread and topped with a soft egg, it turns humble chickpeas into a substantial, spicy meal.
- Total time
- 60 min
- Servings
- Serves 4
- Difficulty
- Easy
Soups
Moroccan Corn Soup
In the Middle Atlas around Azrou, where fields of corn ripen through late summer, cooks make a simple, comforting soup from fresh or dried kernels simmered until soft and blended into a naturally sweet, golden purée, finished with a swirl of cream or milk.
- Total time
- 45 min
- Servings
- Serves 4
- Difficulty
- Easy
Soups
Hssoua (Marrakech Barley & Herb Soup)
A gentle, savoury barley soup ladled out in Marrakech homes to break the Ramadan fast on nights when the richer harira feels too heavy. Ground barley thickens a broth fragrant with fresh coriander and a little smen, finished with a spoon of olive oil.
- Total time
- 55 min
- Servings
- Serves 4
- Difficulty
- Medium
Street Food
Lamb Heart Skewers (Boulfaf-style Grill)
On the grills lining Jemaa el-Fnaa square after dark, offal skewers are as much a draw as kefta, and lamb heart — dense, lean and deeply savoury — takes beautifully to a hot charcoal fire after a short marinade of cumin, paprika and garlic.
- Total time
- 45 min
- Servings
- Serves 4
- Difficulty
- Medium
Street Food
Bocadillo (Tangier-Tetouan Spanish-Style Sandwich)
A legacy of Spain's decades-long presence in northern Morocco, the bocadillo is a crusty baguette sandwich still sold from stalls across Tangier and Tetouan, stuffed with fried potatoes, a fried egg, spiced tuna or sausage, and a good squeeze of harissa mayonnaise.
- Total time
- 30 min
- Servings
- Serves 2
- Difficulty
- Easy
Street Food
Msemen Rghaif with Cheese Filling
Sold hot off griddles at Casablanca street stalls, cheese-filled rghaif takes the classic layered flatbread and stuffs it with melting cheese before folding and cooking, so every bite pulls apart in buttery, cheesy strands.
- Total time
- 50 min
- Servings
- Serves 4
- Difficulty
- Medium
Street Food
Casablanca Fried Potato Sandwich
A humble, filling street snack sold near Casablanca's tram stops and markets: crisp fried potato slices tucked into a crusty roll with harissa, a fried egg and a scattering of olives, built for eating quickly on the move.
- Total time
- 30 min
- Servings
- Serves 2
- Difficulty
- Easy
Street Food
Marrakech Street-Stall Snail Soup
After sunset on Jemaa el-Fnaa, steaming pots of snail soup draw a loyal crowd who swear by its warming, digestive qualities. This home version recreates the stall experience — a deeply aromatic, herb-and-spice broth simmered until the shells are fully cooked through.
- Total time
- 110 min
- Servings
- Serves 4
- Difficulty
- Medium
Salads & Sides
Shaved Fennel & Orange Salad
A bright, palate-cleansing salad from Essaouira's coastal tables, where sweet oranges and crisp raw fennel are sliced paper-thin and dressed simply with olive oil, lemon and a few black olives — a refreshing counterpoint to a rich fish tagine.
- Total time
- 15 min
- Servings
- Serves 4
- Difficulty
- Easy
Salads & Sides
Roasted Beetroot & Walnut Salad
A cool-climate salad favoured around Ifrane in the Middle Atlas, where beetroots keep well through winter — roasted until tender and sweet, then tossed with toasted walnuts, a little orange-blossom water and a light cumin dressing.
- Total time
- 55 min
- Servings
- Serves 4
- Difficulty
- Easy
Salads & Sides
Grilled Pepper & Tomato Salad (Taktouka-style)
A Meknes take on the classic cooked pepper-and-tomato salad, this version chars the peppers over an open flame first for a smokier depth before simmering them down with tomato, garlic and cumin into a soft, spoonable mixture.
- Total time
- 35 min
- Servings
- Serves 4
- Difficulty
- Easy
Salads & Sides
Moroccan Artichoke Heart Salad
A spring salad from the plains around Meknes and Fes, where artichokes are grown in abundance — hearts trimmed, gently poached and dressed simply with olive oil, lemon, garlic and cumin, served as a light starter.
- Total time
- 35 min
- Servings
- Serves 4
- Difficulty
- Medium
Salads & Sides
Moroccan Green Bean Salad
A simple cooked salad from the fertile Gharb plains near Larache, where green beans are blanched until just tender and tossed with garlic, cumin and a good glug of olive oil — a straightforward side that lets the beans' freshness lead.
- Total time
- 25 min
- Servings
- Serves 4
- Difficulty
- Easy
Desserts
Pistachio & Rosewater Ice Cream
Inspired by the fragrant almond and pistachio pastries of Fes patisseries, this churned ice cream folds ground pistachios and a touch of rosewater into a rich custard base, finished with a scatter of chopped nuts for crunch.
- Total time
- 30 min
- Servings
- Serves 6
- Difficulty
- Medium
Desserts
Orange Semolina Cake
Drawing on the orange groves that ring Marrakech's Ouled Mimoun district, this moist, syrup-soaked semolina cake is scented with orange zest and juice, a simpler, home-style cousin to the almond-laden pastries of the medina's patisseries.
- Total time
- 65 min
- Servings
- Serves 8
- Difficulty
- Medium
Desserts
Almond Snake Pastry (Fassi Coiled Pastry)
A grand coiled pastry from Fes patisserie tradition, built from long ropes of almond paste wrapped in thin dough, then curled into a spiral and baked until golden — a showpiece dessert for celebrations, dusted with sugar and cinnamon in stripes.
- Total time
- 75 min
- Servings
- Serves 10
- Difficulty
- Advanced
Desserts
Keneffa (Fassi Almond Praline Layers)
A refined Fassi dessert built from crisp layers of warqa pastry alternating with a rich almond-and-honey praline paste, dusted heavily with icing sugar and cinnamon — closer to a delicate confection than a cake, and reserved for special occasions.
- Total time
- 60 min
- Servings
- Serves 8
- Difficulty
- Advanced
Desserts
Halwa Shebakia (Honey-Soaked Flower Pastries)
In Rabat and Salé, the run-up to Ramadan means kitchens full of shebakia — flower-shaped, spiced sesame dough fried until crisp then plunged into warm honey, eaten alongside harira at iftar for a jolt of sugar after the day's fast.
- Total time
- 80 min
- Servings
- Serves 10
- Difficulty
- Advanced
Drinks
Pomegranate & Mint Juice
In Meknes, where pomegranate orchards ring the city, fresh-pressed pomegranate juice is often brightened with a handful of muddled mint leaves, served over ice for a tart, refreshing drink that needs almost nothing added.
- Total time
- 10 min
- Servings
- Serves 4
- Difficulty
- Easy
Drinks
Saharan Desert Tea Ceremony
Out near Merzouga and the dunes of the Sahara, nomadic and desert-town tradition holds that tea is poured through three rounds, each one a little different, said to represent life, love and death — gentle on the first pour, stronger and sweeter as the ceremony continues.
- Total time
- 30 min
- Servings
- Serves 6
- Difficulty
- Medium
Drinks
Hibiscus Karkadeh Drink
Essaouira's history as a trading port left its mark on the city's drinks as much as its music, and dried hibiscus flowers — karkadeh — brought up from West African trade routes are steeped into a tart, ruby-red cooler, sweetened and often served cold.
- Total time
- 20 min
- Servings
- Serves 6
- Difficulty
- Easy
Drinks
Almond & Date Shake
In the Souss valley around Tiznit, where both almonds and dates grow close by, blending the two into a thick, naturally sweet milkshake makes for a quick, energising drink that needs no added sugar at all.
- Total time
- 10 min
- Servings
- Serves 2
- Difficulty
- Easy
Drinks
Ginger & Lemon Warmer
A simple winter drink from Fes households, where fresh ginger is simmered with lemon and honey into a warming infusion, drunk hot to ward off the chill and soothe a sore throat during the cold months.
- Total time
- 20 min
- Servings
- Serves 4
- Difficulty
- Easy
Salads & Sides
Tiktouka (Safi-Style Roasted Pepper Salad)
Safi's version of the classic cooked pepper salad leans a little more heavily on garlic and cumin than its Meknes cousin, the peppers roasted until soft and sweet, then simmered down with tomato into a thick, deeply savoury spread eaten with the city's famous grilled sardines.
- Total time
- 45 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.