Recipes from Morocco
Moroccan kitchens move slowly — clay tagines holding meat with preserved lemon, harira thickening with lentils and tomato, ras el hanout perfumed across every dish. Spice, fruit and time do the cooking together.
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Harira
Harira is Morocco's most important soup — a rich, fragrant pot of lamb, chickpeas, lentils, and tomatoes spiced with cumin, cinnamon, and ginger.
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Chicken Tagine
Tagine takes its name from the conical earthenware vessel in which it is cooked — a design that has remained essentially unchanged across centuries of Moroccan…
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Lamb Tagine
Lamb tagine is a symbol of Moroccan cuisine — a slow-cooked stew made in the conical clay pot (tagine), which traps steam and returns juices back into the dish.
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Couscous
Steamed couscous with lamb, chickpeas and seasonal vegetables, seasoned with ginger, turmeric and saffron.
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Pastilla
Sweet-savory Moroccan pie with shredded chicken, eggs and almonds, dusted with powdered sugar and cinnamon.
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Zaalouk
Rustic paste of roasted eggplant and tomato, seasoned with cumin and paprika, served at room temperature.
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Mrouzia
Sweet braised lamb with raisins, fried almonds and honey, seasoned with ginger and cinnamon.
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Chebakia
Woven, fried cookies soaked in warm honey with orange blossom water, coated in sesame.
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Rfissa
Rfissa takes its name from the Arabic verb meaning to shred or crumble, describing how strips of torn flatbread are laid at the base of the dish before the…
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Tanjia
Tanjia takes its name from the earthenware urn it is cooked in, a squat clay pot with a narrow neck that seals tightly and traps steam inside.
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Msemen
Msemen belongs to a family of North African laminated breads, built not from yeasted dough alone but from thin sheets of dough folded over layers of fat, much…
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Harcha
Harcha means little more than a rough, gritty texture in Moroccan Arabic, and the bread earns the name honestly: it is built almost entirely from coarse…
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Seffa Medfouna
Seffa refers to a mound of steamed, sweetened vermicelli or couscous dusted with cinnamon and sugar, a dish that sits at the boundary between dessert and main…
Flavours of Morocco
The cuisine of Morocco is built on cumin, coriander, preserved lemon, chilli and slow-cooked tagines. The 13 recipes gathered on this page lean on those everyday building blocks, so you can bring an authentic taste of Morocco to your own kitchen without hunting down hard-to-find ingredients or specialist equipment. Each one keeps the techniques approachable while staying true to the way the dish is traditionally made.
What you can cook here
Browse dishes such as Harira, Chicken Tagine, Lamb Tagine, Moroccan Couscous. Each recipe opens with a complete, measured ingredient list, then walks you through the method one clear step at a time, with cooking times and per-serving nutrition so you always know exactly what is on the plate. Whether you want a quick midweek dinner or a dish to linger over at the weekend, there is something here worth cooking next.
Add Morocco to your week
Every recipe here is portioned for a household and slots neatly into a balanced week — light enough for a busy weeknight, generous enough for a relaxed weekend cook-up. Pick a few favourites from Morocco, add them to your free weekly meal plan, and we will fold every ingredient into one organised shopping list so the cooking is the only part left to do.