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Moroccan recipes - 10 recipes

I've been in love with tangines ever since I travelled to Morocco in the Spring of 2013. Among camel rides, nights in the sand watching the stars, and trips through the Medinas, I spent much of my time eating! Many Morrocan recipes are hearty, filling, and surprisingly feel like comfort food (maybe it's because of the slightly stew-like resemblance). The cous-cous, carrots, and various meats really hit the spot! Served along-side some Moroccan mint tea, these dishes will fill you right up!
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How to trim and tie a roast

In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home. 

Top rated Moroccan recipes

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Hereis my version of a Morrocan dish using fabulously underrated shin beef – mine was from those lovely people at...

  • 750 gm shin beef fat trimmed off and cut into serious cubes
  • 2 small onions chopped
  • Bunch of fresh coriander
  • Half a butternut squash peeled and cubed
  • 400 gm tin chickpeas
  • 400 gm tin chopped tomatoes
  • 1 tbsp of tomato sauce
  • 600 ml of chicken or vegetable stock
  • Olive oil
  • Spice mix
  • 1 tbsp garam masala
  • 1 tbsp ground cinnamon
  • 1 tbsp ground cumin – I crushed cumin seeds in a mortar
  • 1 tbsp ground ginger
  • 1 tbsp paprika
  • Salt and black pepper
4.2/5 (23 Votes)

By

A quick and easy autumn warmer

  • CHICKEN MARINADE
  • 4 chicken pieces (thighs and legs)
  • 3 tbsp olive oil
  • 2 tbsp ground cumin
  • 2 tbsp paprika
  • 2 tbsp granulated sugar
  • 2 tbsp lemon juice
  • 2 cloves garlic minced
  • 1/2 tsp cinnamon
  • seasoning
  • SWEET POTATO PUREE
  • 1 sweet potato cubed
  • 1 tsp paprika
  • 1 tsp all spice
  • 1 small onion finely diced
  • 1 clove garlic minced
  • sprinkle of ground pepper
3.5/5 (150 Votes)

By

Boil water. Pour a small amount in teapot and swish around to warm the pot

  • 10 sprigs fresh mint, plus extra for garnish
  • 3 teaspoons green tea
  • 3 tablespoons sugar (or more to taste)
  • 4 cups water
3.9/5 (89 Votes)

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In a large serving bowl, toss together the beetroot, spinach, mint & coriander, reserving a few of the herbs to gar...

  • 750g cooked beetroot dipped in vinegar (not pickled), chopped into wedges
  • 250g baby spinach leaves, washed & well drained
  • Large bunch fresh mint, roughly chopped
  • Large bunch coriander, roughly chopped
  • For the dressing:
  • 250ml Rachel’s Organic Natural Yogurt (either low fat or full fat)
  • 2 tsp cumin seeds, roughly ground
  • 1 clove garlic, crushed
  • Sea salt & freshly ground black pepper
3.4/5 (134 Votes)

By

Salt and pepper the fish, add cumin and refrigerate

  • For the couscous:
  • 500 g fine couscous
  • a big glass of cold water in which you will dilute 1.5 level tablespoons of salt
  • 5 cl of neutral oil
  • 1 sterile gauze in which you place the following spices:
  • 1/2 cinnamon stick
  • A pinch of coriander seeds
  • A pinch of caraway seeds
  • A pinch of cumin seeds
  • A pinch of whole mixed peppercorns
  • 1 clove
  • Tie up the gauze well!
  • For the sauce:
  • 3 heaped tablespoons of tomato concentrate
  • 3 onions, grated or coarsly blended
  • 3 medium potatoes, washed but not peeled
  • 2 courgettes cut into two sections
  • 150 g chickpeas (soaked from the day before)
  • 20 cl of olive oil
  • 1 tablespoon of harissa,
  • A pinch of paprika
  • Salt and pepper
  • For the fish:
  • 500 g of sea bass, cut into medium-sized steaks
  • 3 cloves of garlic, crushed
  • A pinch of cumin
  • 1/2 tablespoon of harissa
  • A dash of olive oil to coat
  • utensils:
  • a large dish to mix the couscous,
  • a pressure cooker for the sauce
  • a couscous maker or steamer (pot / steamer)
3.4/5 (51 Votes)

By

1. Heat oil in a large pan

  • 1 lb of boneless lamb cubes
  • 2 level tsp of salt
  • 2 finely chopped onions
  • ¼ tsp nigella seeds
  • 4 tbsp cooking oil
  • 1 tbsp freshly ground black pepper
  • ½ tbsp cinnamon powder
  • 1tsp turmeric powder
  • 7 oz brown lentils
  • 1 can of chick peas/ broad beans
  • 5 tbsp tomato paste
  • 5 stalks of celery finely sliced
  • 4 oz chopped coriander
  • 4 oz chopped flat leaf parsley
  • 3 tbsp vermicelli
  • 2 tbsp corn flour dissolved in a cup of water
  • 1 tbsp butter
3.4/5 (119 Votes)

By

This tasty Autumnal recipe is from my blog www

  • 1 red kuri squash (or butternut), seeds removed and cut into wedges
  • 1 teaspoon of harissa paste (I use La Phare du Cap Bon paste, but there are plenty of other brands available, or have go at making yourself!)
  • 2 tablespoons of olive oil
  • half a red onion, diced
  • clove of garlic, minced
  • glug of olive oil
  • 1 tin of chickpeas, drained and rinsed
  • pinch of chill flakes OR half a chilli, deseeded and finely chopped
  • 1 tablespoon of tomato puree
  • large bunch of spinach, stems removed and roughly chopped
  • 2 tablespoons of half-fat creme fraiche OR Greek yoghurt
2.7/5 (74 Votes)

By

A sensuous chicken breast, with a spicy grain and cooling ice cream

  • Moroccan Spice Mix
  • Cumin Seeds - 2 Tbsp
  • Coriander Seeds - 2 Tbsp
  • Harissa - 2 Tbsp
  • Turmeric - 2 Tsp
  • Garlic - 2 Cloves
  • Coriander Leaf - 2 Tbsp
  • Oil - 75-100ml
  • Chicken - 600g, skinless breasts.
  • Bulgur Wheat Pilaf
  • Bulgur Wheat - 200g
  • Stock(Chicken or Veg) - 600ml
  • Dry white wine - 75ml
  • Red Onion - 1 Chopped
  • Fennel - 1 Large bulb chopped
  • Cumin - 2 Tsp
  • Coriander - 2 Tsp
  • Cinnamon - 1 Tsp
  • Turmeric - 1 Tsp
  • Star Anise - 1
  • Preserved Lemon - 1
  • Mint/Parsley/Coriander - 2 Tbsp chopped(total)
  • Toasted Pine Nuts - 50g
  • Pecorino Ice Cream
  • Double Cream - 100ml
  • Pecorino - 50g grated.
2.5/5 (72 Votes)

By

Fry the chicken with onion and garlic in a little olive oil

  • 8 chicken legs
  • 1 onion, chopped
  • 1 clove chopped garlic
  • 1/2 red pepper
  • 1/2 green pepper
  • 1/2 orange peppers
  • 3 large tomatoes
  • 1 courgette not too big
  • 1 aubergine
  • 1 tsp herbes de provence
  • 1 pot of vegetable stock
  • Olive oil
  • salt
  • pepper
2.7/5 (58 Votes)

By

Melt in the mouth Lamb, plump and sweet dates with the spicy warmth of ras el hanout

  • 700g Leg of Lamb (Diced)
  • 150g Medjool Dates
  • Handful of Dried Apricots
  • 2 Onions (Sliced)
  • 1 Clove Garlic (Diced)
  • 2 Tbsp Ras el Hanout
  • Good splash of Red Wine
  • 300ml Lamb Stock
  • 1/2 Tsp Cumin
  • 1/4 tsp Turmeric
  • Fresh Coriander to garnish
  • Salt
  • 2 Tbsp Olive Oil
2.3/5 (89 Votes)

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Lamb and Date Tagine Beef - A Little Moroccan Magic