Moroccan recipes

We have gathered together a selection of recipes.  If you like these, you might be interested in our book collection from Amazon.

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Briouates of goat's cheese, sundried tomato and coriander (a Maroque recipe)

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Egg and cress filling for brioche rolls (a Maroque recipe)

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Saffron scented mini brioches (a Maroque recipe)

These delightful little rolls are a real treat. As with all bread making, this is great to do when you have time on your hands, if not see cheat's version at the end.

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Tahini dressing (a Maroque recipe)

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Toasted almonds with coriander (a Maroque recipe)

Excellent with a glass of fizz

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Palmiers with a touch of harrisa (a Maroque recipe)

These moreish nibbles need just a little bit of heat: you can add more if you're serving them as-pre dinner nibbles, but for afternoon tea I find it's best to keep the spice on the light side.

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Smoked salmon sandwiches with preserved lemon mayonnaise (a Maroque recipe)

Allow one or two fingers of each sandwich type per person if serving as part of an afternoon tea. Each of the sandwiches makes two whole or six fingers.

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Marrakech kisses - rose petal meringues with rose cream (a Maroque recipe)

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Dates stuffed with honeyed almonds (a Maroque recipe)

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Baby gazelle's horns (a Maroque recipe)

These very sweet Moroccan pastries are called Kabb el Ghzal and are excellent with a glass of sweet mint tea. The biscuit shell pastry encases a rich, soft, sweet marzipan filling.

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Sultana and orange scones, served with clotted cream and fig jam (a Maroque recipe)

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Tahini dressed chicken and baby spinach sandwiches (a Maroque recipe)

Allow one or two fingers of each sandwich type per person if serving as part of an afternoon tea. Each of the sandwiches makes two whole or six fingers.

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Cumin scented cheese crumbles (a Maroque recipe)

The crmbles go very well with a glass of fizz, or as part of a mezze starter.

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Couscous stuffed tomatoes (a Maroque recipe)

These are great as a starter or a light lunch with a green salad.

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Grilled aubergines in honey and harissa (a Maroque recipe)

This sweet, sticky, spicy dish has a fantastically decedent quality to it, one of the best ways to have aubergine, and if you can get hold of the baby ones even better.

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Warm chickpea salad with ginger (a Maroque recipe)

This tangy chickpea dish is a great accompaniment to grilled fish.

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Harissa marinated olives (a Maroque recipe)

Start the evening with a tingle, these olives are on the spicy side: if you're unsure of your guests palates, please just reduce the amount of harissa.

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Aubergine and tahini dip (a Maroque recipe)

This creamy sesame dip is a delight to eat, stopping eating is the hardest part; your guests will love it.

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Zaalouk (a Maroque recipe)

This classic Moroccan salad is a fiddle to make but the finished result knocks spots off the readymade ones. You can add a crushed red chilli if you like a bit of heat.

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Courgette salad with mint (a Maroque recipe)

This cooling salad is a delight on a hot day

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Pumpkin and cinnamon soup (a Maroque recipe)

This delicate, warming soup has a fabulous color.  Try to pick the pumpkin for its colour and taste: crown prince or turks turban are both good.

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Dried broad bean dip (a Maroque recipe)

This is a very traditional Moroccan dip known as Bessara. Serve warm with warm bread

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Briks, pronounced 'breeks' (a Maroque recipe)

These little savoury pastries can be filled with minced lamb or beef, spinach or cheese and herbs.  Traditionally made with ouarka pastry, deep fried and served immediately, these baked, filo pastry versions are ideally served just warm, so can be done a little way in advance.

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Skewered and grilled lamb (a Maroque recipe)

These little kebabs are the closest thing I have come across to the ones served at the many booths that set up in the Jemaa-el-Fna at dusk.

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Spinach and Zahter quiche (a Maroque recipe)

These little quiches make an interesting start to a meal

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Carrot and orange salad (a Maroque recipe)

This simple salad is refreshing, and the orange flower water adds an unusual touch.

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Tomato and coriander salad (a Maroque recipe)

This lively salad is ideal as part of a mezze, and works just as well with main dishes: make plenty for your mezze and it can double up with your main course.

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Prawn kebabs (The Moroccan Collection, Hilaire Walden)

These are quick to make and very tasty.

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Harira (a Nomades recipe)

Moroccan lamb broth with lentils & chickpeas.

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Spicy couscous with aromatic shellfish broth (Modern Moroccan: Ancient Traditions, Contemporary Cooking, Ghillie Basan)

A recipe that conjures up sitting on the shores of the Mediterranean on a warm evening.  This is the type of dish you may enjoy along the coast by Tangier or Casablanca.  The soup-like stew is ladled over cooked couscous and mopped up with lots of bread.

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Fish with limes (a Maroque recipe)

This zingy fish dish is full of flavour and has a lovely lime finish. A key Persian ingredient, dried lime is fascinating to cook with; this dish is believed to originate from the Arabian Gulf. Dried limes also add a unique flavour to rice.

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Trout stuffed with couscous, almonds and herbs (The Moroccan Collection, Hilaire Walden)

This light fish dish to remind you of summers in Morocco.

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Chermoula (a Maroque recipe)

Chermoula is a highly flavoured Moroccan marinade, that is the life saver of boring fish.  There are hundreds of chermoula recipes, all different: every Moroccan cook book you pick up will contain at least three versions.  It is worth trying several and ending up with a hybrid of your own.  This is my version.

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Tomato and harissa sauce (a Maroque recipe)

This simple sauce has a lovely kick (depending on the amount of harrisa) and is great with grilled fish or chicken.

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Honeyed carrot and new potato tagine (a Maroque recipe)

Full of the flavours of Morocco

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Chicken tagine with dates (a Maroque recipe)

This wonderfully warming, comfort laden tagine is a sure fire way to cheer yourself up on a bitter winter's day.

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Chicken with preserved lemon and green olives (a Maroque recipe)

Preserved lemons gives a distinctive flavour to this famous Moroccan dish.

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Moroccan roast chicken with preserved lemons and saffron (a Maroque recipe)

A Moroccan friend advised me that once you start using preserved lemons you use them in everything.  I'm not there yet, but this adds a great twist on the traditional roast chicken: Anglo-Moorish fusion cooking

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No-lemon chicken (a Maroque recipe)

This originated from an observation that all Moroccan chicken dishes seem to contain lemon.

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Chicken with coriander and lemon (The Moroccan Collection, Hilaire Walden)

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La Karma chicken kebabs (a Maroque recipe)

This very simple kebab is lovely cooked on the barbecue.

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Ras el Hanout lamb (a Seasoned Pioneers recipe)

This simple dish is a great recipe to try, the complex flavours of the Ras el Hanout are very different.  Not a quick dish, but not difficult. The quantities of the spice make the dish quite spicy, if you like something milder, you may wish to half the spice mix the first time you make it.

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Tagine with peas, preserved lemon and olives

This is a fresh spring dish full of Moroccan flavours, and goes equally well with beef or lamb.

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Tagine of lamb with quince (a Maroque recipe)

Quinces were popular with the Moors for their perfume and are still abundant in Morocco today (as well as my garden in Suffolk).  In medieval times, to give a quince to a lady was a declaration of love.

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Lamb tagine with honeyed prunes (The Moroccan Collection, Hilaire Walden)

This tagine is a firm favourite in our house.

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Slashed roast leg of lamb with harrisa stuffing (a Maroque recipe)

I came across this unusual way of dealing with a leg of lamb from a recipe by Jill Dupleix, and it really works. It cooks quickly and evenly and carving is a doddle.

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Meatballs with tomato and eggs (Tamarind & Saffron, Claudia Roden)

You will need a large shallow pan or pot that can go on the table.  In Morocco the cooking is finished in a shallow earthenware tagine, which goes on top of the fire (although we do not recommend placing our tagines over a direct heat source).

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Seven vegetable couscous (a Maroque recipe)

Every family in Moroccan has its own version, this is mine.  It does include lamb, but it works just as well without the meat for a veggie feast.  Using seven vegetables is meant to be lucky, and at this time of year it's quite easy to get seven vegetables.

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Maroque's giant couscous salad (a Maroque recipe)

This very easy salad is refreshing and light. It makes a great accompaniment to barbecued food

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Minted couscous (a Maroque recipe)

This lively aromatic version of couscous goes very well with heavy winter tagines

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Green couscous (a Maroque recipe)

This light vibrant couscous balances well against heavy sweet tagines

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Ras-El-Hanout spiced green lentils (Fat Girl Slim, Ruth Watson)

This spicy lentil recipe has been adapted from Ruth Watson's Fat Girl Slim recipe, and is great dish to go with grilled meats.  If you like this I highly recommend the original, and many of the recipes in Ruth's book, which can be found in our books section.

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Jewelled rice (a Maroque recipe)

This stunning rice dish creates a beautiful centre piece. The light saffron scented rice dotted with the barberries, which look like ribies amongst the other dried fruits and nuts resembling precious stones. The origins of this dish are Persian.

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Maroque rice (a Maroque recipe)

This recipe has been adapted from an Egyptian way of preparing rice.  The light, buttery texture is a perfect accompaniment to tagines.

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Hanane's beans (a Maroque recipe)

This recipe was kindly given to me by a very good Moroccan friend, and has become a firm favourite in our house.  It's a fantastic way to have broad beans, but works perfectly well with french beans too.

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Spiced carrots (a Maroque recipe)

This is a really straight-forward dish and is a great way to liven up carrots in the winter, it also goes with lots of different dishes.

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Sauteed celery (a Seasoned Pioneers recipe)

Simple and tasty.

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Winter fruits in ginger syrup with cardamom yoghurt (a Maroque recipe)

These heavenly winter tasting fruits are lifted by the aromatic yoghurt, the resulting dish is surprisingly light. You can use any selection of soft dried fruit

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Saffron and cardamom creme caramel (a Maroque recipe)

A creamy luxuriant dessert with subtle flavours reminiscent of Morocco.

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Orange flower fruit salad (a Maroque recipe)

This light slightly tart dessert, is ideal to cleanse your palate after a rich tagine

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Oranges with cinnamon (a Maroque recipe)

This classic Moroccan desset is a light palate-cleasing end to a Moroccan meal.

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Sesame-coated majoun balls (a Maroque recipe)

Minus their most famous ingredient

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Amalou (a Maroque recipe)

This indulgent almond, honey and argan oil butter is delicious spread on warmed Moroccan bread, and traditional eaten by Berbers for breakfast.

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Pomegranate fizz (a Maroque recipe)

The pomegranate molasses adds a wonderful fruity sweet sour taste that complements the fizz very well. You can use champagne if you wish, but it works very well with cava.

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Mint tea

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Cardamom coffee (a traditional recipe)

You will need a stove-top espresso maker.

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  Maroque tips:

  • Why not serve the above recipes on traditional Moroccan tableware. Click here to see our selection of traditional Moroccan ceramics.

  • Many Moroccan recipes use ingredients found in most store-cupboards, but we have pulled together a selection of the more exotic spices and blends here.
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