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Monthly Archives: November 2013

  • Festive Moroccan slippers

    Festive Moroccan slippers

    These pretty slippers have just arrived from Morocco, they are so soft and in very festive red, would make a lovey gift.

    I have had quite a few new items in, these can be found on the What’s new page, do have a look. I’ll be talking about a few of the new ingredients next week.

    Have a lovey weekend and hopefully I might see a few of you at the open day tomorrow J

  • Moroccan meatball tagine with eggs

    Moroccan meatball tagine with eggs

    Someone has said it’s going to get cold and wintery! Time for a super comfort tagine!
    This is the one I cook to cheer me up when it’s cold and miserable.
    I would love to know if you enjoy it?

    For the meatballs:
    750g (1 1/2 lb) minced lamb or beef
    1 onion finely chopped
    3 tablespoons finely chopped flat-leaf parsley
    salt & pepper
    a pinch of chilli powder to taste
    1 teaspoon of ground cinnamon
    1/2 teaspoon ground ginger
    1 teaspoon of ground cumin
    sunflower oil for frying

    For the tomato sauce:
    2 onions chopped
    2 tablespoons of olive oil
    2 garlic cloves crushed
    750g (1 1/2 lb) tomatoes, peeled and chopped (I used tinned)
    1-2 teaspoons of sugar
    1 small fresh chilli pepper, seeded and chopped (optional)
    3 tablespoons of chopped flat-leaf parsley
    3 tablespoons of chopped coriander
    6 eggs

    1. For the meatballs, mix all the ingredients together except the oil, and knead into a soft paste (I whizzed the onions, herbs and spices until chopped finely and then added the meat and gave it another quick whiz: it saved all the chopping finely).

    2. Roll into marble-sized balls and fry them briefly in batches in shallow oil, shaking the pan to colour them all over.  Lift out with a slotted spoon.

    3. In a large shallow pot, which you will bring to the table, prepare the sauce.  Fry the onions in the oil until soft.  Add the garlic, tomatoes, sugar, salt and chilli pepper and simmer for 20 minutes until reduced.

    4. Add the parsley and coriander, put in the meatballs and cook for 5 minutes.

    5. Break the eggs over the sauce and cook until the whites are set.  Serve with plenty of warm bread.

    Serves 6 (easily reduced)


    Enjoy the recipe?
    Why not down load the cook books. Here 

    Books Collage2


  • Maroque open Saturday

    We have another open Saturday tomorrow, hope you can come along? Mint tea, baklava, lots of interning things to try. And stacks of ideas to help with your festive shopping.

    Full deatails at
  • Festive weekends

    Welcome to this years gift corner. Complete with elephant guard of honour!
  • Christmas Gift Ideas from Maroque

    Want some stunning and unusual Christmas Ideas?

    Is seasonal buying feeling like a bind with the challenge of finding new and unique gift ideas for your nearest and dearest?
    Show your individuality and sense of style with a fabulous gift from Maroque.

  • Festive open weekends

    We have 5 festive open weekends this year at Maroque. Why not come along? 1st one next Saturday.

    Full details below

  • Ras el Hanout lamb

    Ras el Hanout lamb

    Just the thing to warm you up. This simple dish is a great recipe to try, the complex flavours of the Ras el Hanout are lovely, easy to make, just pop it on and leave it to cook. 

    The quantities of the spice make the dish a little spicy if used seasoned pioneers mix, if you like something milder, you may wish to half the spice mix the first time you make it.



    2 tbsp of olive oil
    500g (1lb) lean lamb cut into bite sized chunks
    2 large onions chopped
    2 garlic cloves chopped
    30g (1oz) sliced almonds toasted 
    2 tsp Ras-El-Hanout spice blend
    2 tbsp honey
    1 pint of vegetable stock
    salt and black pepper

    1. Add the oil to a large saucepan or deep-sided frying pan and fry the onions and garlic until brown.  Set aside.

    2. Fry off lamb until coloured, add onions and garlic back into the pan.

    3. Add Ras el Hanout, salt and pepper stir well to coat everything.

    4. Add vegetable stock and bring to the boil, reduce to a simmer and cook for 1 hour 30 minutes. Or put in a tagine and put in the over for 1 1/2 or 2 hours.

    5. Add the honey and continue to cook for 30 minutes, until the lamb is very tender. If using in a tagine, remove the lid, if it need reducing.

    6. Serve with herby couscous and scatter the toasted almonds over the dish as you serve it.

    Serves 2

    Enjoy the recipe?
    Why not down load the cook books. Here 

    Books Collage2

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