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.
Flavours of Morocco
The cuisine of Morocco is built on cumin, coriander, preserved lemon, chilli and slow-cooked tagines. The 3 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. 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.