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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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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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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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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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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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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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 of lamb with peas, preserved lemon and olives

This is a fresh spring dish full of Moroccan flavours.

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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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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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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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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.

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Sauteed Celery (a Seasoned Pioneers recipe)

Simple and tasty.

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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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Sesame-coated Majoun balls (a Maroque recipe)

Minus their most famous ingredient

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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.