moroccan Recipes
69 delicious moroccan recipes from around the world
Sellou (Moroccan Roasted Flour and Almond Confection)
A traditional Moroccan energy-boosting confection, Sellou is made from finely ground toasted flour, almonds, and sesame seeds, bound together with butter and honey, and subtly spiced with cinnamon. It's a popular and sustaining treat, especially during Ramadan.
Sellou (Sfouf)
A traditional Moroccan energy-boosting sweet, Sellou, also known as Sfouf, is a delightful blend of toasted flour, almonds, sesame seeds, honey, and butter. It's a staple during Ramadan for sustained energy and is also cherished by new mothers for its nutritional benefits.
Sfenj (Moroccan Doughnuts)
Sfenj are delightful Moroccan doughnuts, characterized by their crispy exterior and airy, fluffy interior. Traditionally enjoyed as a street food breakfast, they are simple to make and incredibly satisfying.
Smen (Moroccan Fermented Butter)
Smen is a traditional Moroccan preserved butter, essential for its unique, pungent, and deeply savory flavor. It's made by clarifying butter, then fermenting it with salt and herbs for an extended period. This process transforms the butter into a complex condiment used in many iconic Moroccan dishes.
Tagine Djaj M'qualli (Moroccan Chicken Tagine with Olives and Preserved Lemon)
A classic Moroccan chicken tagine featuring tender chicken simmered in an aromatic sauce with briny olives and the unique, tangy flavor of preserved lemon. This dish is traditionally cooked in a tagine pot, but a Dutch oven or heavy-bottomed pot with a tight-fitting lid will also work.
Tagine Kefta (Moroccan Meatball Tagine)
A comforting Moroccan classic featuring spiced lamb meatballs (kefta) simmered in a rich tomato sauce, with eggs gently poached on top. Perfect for sharing and scooping up with crusty bread.
Tagine Kefta bil Zaytoun (Moroccan Meatball Tagine with Olives and Preserved Lemon)
A flavorful and aromatic Moroccan meatball tagine, featuring tender kefta (spiced meatballs) simmered in a rich tomato sauce with briny olives and the unique tang of preserved lemon. This dish is traditionally cooked in a tagine pot but can be adapted for a Dutch oven or heavy-bottomed pot.
Tagine Lahem bil Barkouk (Moroccan Lamb with Prunes)
A classic Moroccan tagine featuring tender lamb shoulder slow-cooked with sweet prunes, fragrant cinnamon, and crunchy almonds. This dish offers a delightful balance of sweet and savory flavors, perfect for a special occasion or a comforting meal.
Tagine Lahm bil Barkouk (Moroccan Lamb with Prunes and Almonds)
A rich and fragrant Moroccan lamb stew, slow-cooked in a tagine with sweet prunes, warm spices, and crunchy toasted almonds. This dish offers a delightful balance of sweet and savory flavors, making it a perfect festive main course for special occasions.
Tagine Lahm bil Khodra (Moroccan Lamb and Vegetable Tagine)
A comforting and aromatic Moroccan lamb and vegetable tagine, perfect for an everyday meal. This slow-cooked stew features tender lamb shoulder simmered with a medley of seasonal vegetables and fragrant spices.
Tagine Lahm bil Mishmish (Moroccan Lamb with Apricots)
A classic Moroccan sweet and savory tagine featuring tender lamb shoulder braised with fragrant spices and plump dried apricots, finished with a scattering of toasted almonds. This festive dish is perfect for special occasions.
Tagine Lham bil Jelbana (Moroccan Beef and Pea Tagine)
A fragrant and comforting Moroccan beef stew with tender peas, bright preserved lemon, and fresh cilantro. Traditionally cooked in a tagine pot, but a Dutch oven works beautifully. This dish is especially delightful in spring when peas are at their freshest.
Tagine Merguez (Spicy Lamb Sausage and Egg Tagine)
A quick and flavorful Moroccan tagine featuring spicy merguez sausages simmered in a rich tomato and harissa sauce, topped with perfectly poached eggs. Ideal for a speedy weeknight meal.
Tagine Mrouzia (Moroccan Lamb with Prunes and Almonds)
A classic Moroccan tagine featuring tender lamb shoulder slow-cooked in a rich, aromatic sauce with sweet prunes, honey, and warming spices. This dish offers a delightful balance of sweet and savory flavors, making it a traditional centerpiece for celebrations like Eid al-Adha. Garnished with toasted almonds and sesame seeds, it's best served with fluffy couscous.
Tajine Kefta (Moroccan Spiced Meatballs in Tomato Sauce)
A classic Moroccan comfort dish featuring flavorful, spiced meatballs simmered in a rich, aromatic tomato sauce. Perfect for a satisfying meal, especially when served with crusty bread for dipping.
Taktouka
Taktouka is a vibrant and flavorful Moroccan cooked salad made from roasted bell peppers and tomatoes, infused with garlic and aromatic spices. It's a versatile dish that can be served as a side, part of a larger salad course, or even as a dip.
Tangia (Marrakech Slow-Cooked Lamb)
A traditional Marrakech specialty, Tangia is an incredibly simple yet profoundly flavorful slow-cooked lamb dish. Traditionally cooked in the embers of a hammam (public bath) furnace, this recipe adapts it for a home oven, resulting in meltingly tender lamb infused with aromatic spices and preserved lemon.
Tangia Marrakchia
Tangia Marrakchia is an iconic Marrakech dish, often called the 'bachelor's stew' due to its simple preparation and slow-cooking method. Tender lamb shoulder is marinated with preserved lemon, smen (a type of aged Moroccan butter), garlic, cumin, and saffron, then slow-cooked for hours in a distinctive clay urn, traditionally in the embers of a hammam (public bath). The result is incredibly tender, flavorful lamb that falls off the bone.
Tanjia (Marrakesh Style Slow-Cooked Lamb)
A traditional 'bachelor's stew' from Marrakech, this iconic dish features lamb shoulder slow-cooked to melting tenderness in a distinctive clay urn. It's remarkably simple to prepare, relying on the long, slow cooking process to develop deep flavors.
Tanjia Marrakchia
Tanjia Marrakchia is a traditional Moroccan dish from Marrakech, often prepared by men for communal gatherings. It features lamb shoulder slow-cooked to extreme tenderness in a distinctive amphora-shaped clay pot called a 'tanjia'. The long, slow cooking process, traditionally in the embers of a hammam (public bath) furnace, allows the flavors to meld beautifully.
Zaalouk (Moroccan Smoky Eggplant and Tomato Salad)
A quintessential Moroccan mezze, Zaalouk is a deeply flavorful and smoky salad made from tender eggplant and ripe tomatoes, slow-cooked with aromatic spices. It's perfect served at room temperature or chilled with crusty bread for dipping.