Moroccan Recipes

Welcome to a journey through Morocco’s most beloved dishes — where spices dance, traditions live, and every bite tells a story.

Shakshuka

Shakshuka

Ingredients:

  • 4 eggs
  • 4 ripe tomatoes, chopped
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 bell pepper, diced
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp cumin
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Heat olive oil in a pan. Sauté onion, garlic, and pepper until soft.
  2. Add tomatoes, paprika, cumin, salt, and pepper. Cook until thickened.
  3. Make small wells in the sauce and crack the eggs into them.
  4. Cover and cook until eggs are done to your liking.
  5. Garnish with parsley and serve with bread!

Review

  • This is my personal favorite since it’s the one that made me fall for cooking in the first place, because it’s the easiest thing to make, this is for the lazy people like me who sometimes don’t know what to make, this must be your new go to, (eat it with bread!).
Djaj Mhamar

Djaj Mhamar (Roasted Chicken)

Ingredients:

  • 1 whole chicken
  • 2 onions, finely chopped
  • 3 garlic cloves, minced
  • 1 tsp ground ginger
  • 1/2 tsp saffron threads
  • 1 tsp turmeric
  • Salt and pepper
  • 2 tbsp olive oil
  • 1 handful green olives
  • 1 preserved lemon, quartered

Instructions:

  1. Marinate chicken with spices, garlic, and onions. Let it sit for at least 2 hours.
  2. Brown chicken in olive oil, add a little water and cook covered until tender.
  3. Roast chicken in oven at 200°C (400°F) until golden.
  4. Reduce the sauce and serve topped with olives and lemon.

Review

  • This dish reminds me of family gatherings at my grandma's house, and the smell of saffron filling the house. The chicken is so tender and flavorful (especially if it was roasted overnight), cooked in a rich onion sauce which in my opinion is the best! It’s one of those meals that feels like a warm hug.
Lham Bel Barkouk

Lham Bel Barkouk (Lamb with Prunes)

Ingredients:

  • 1 kg lamb shoulder
  • 2 onions, grated
  • 2 garlic cloves, minced
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • Salt and pepper
  • 1/2 cup prunes
  • 2 tbsp honey
  • Toasted almonds

Instructions:

  1. Cook lamb with onions, garlic, and spices. Simmer until tender.
  2. Simmer prunes with water and honey until soft.
  3. Serve lamb topped with prunes and almonds.

Review

  • The tenderness of the lamb makes this dish unforgettable. It’s fancy enough for celebrations but comforting enough for any day as well . I always feel proud serving it because it’s pure Moroccan elegance.
Fish Pastilla

Fish Pastilla

Ingredients:

  • 500g white fish
  • 100g shrimp
  • 1 onion
  • 2 garlic cloves
  • Soaked vermicelli noodles
  • Cilantro, parsley
  • 1 tsp paprika, cumin
  • Salt, pepper
  • Warka or phyllo dough
  • Butter

Instructions:

  1. Cook fish, shrimp, onion, and spices.
  2. Mix with noodles and herbs.
  3. Layer in pastry and bake until golden.

Review

  • We only make fish Pastilla for special occasions. YES it’s THAT kind of dish. I don't really like fish, but this one is the fish lovers's favorite, with its crispy layers and flavorful filling, it’s unique and totally worth the effort. That's why we usually serve it in weddings.
Couscous

Couscous

Ingredients:

  • 500g couscous
  • 1 kg meat
  • Vegetables (carrots, zucchini, etc.)
  • 1 onion
  • Chickpeas
  • Turmeric, ginger, pepper, salt
  • Olive oil, butter

Instructions:

  1. Steam couscous and fluff with butter.
  2. Cook meat with onion and spices.
  3. Add vegetables and simmer.
  4. Serve couscous with meat, veggies, and broth.

Review

  • Couscous is the heart of every Friday in a Moroccan home! With steamed semolina and vegetables full of flavor, it brings everyone around the table. It’s simple, warm, and ALWAYS made with love.
Harira

Harira

Ingredients:

  • 1 cup chickpeas
  • 1/2 cup lentils
  • 200g beef or lamb
  • 1 onion
  • 2 tomatoes
  • Parsley and cilantro
  • 1 tbsp tomato paste
  • Turmeric, ginger, cinnamon, pepper, salt
  • Flour-water mix

Instructions:

  1. Sauté meat with onion and spices.
  2. Add tomatoes, legumes, and water. Simmer.
  3. Add thickener and herbs. Adjust seasoning.

Review

  • This soup has been with me through every season not just during Ramadan. It's nourishing, and always better the next day( I don't really know why but I feel like it tastes better after it marinated itself ). I love how it brings together simple ingredients and turns them into something so satisfying especially cilantro which we don't really use in normal dishes but in this soup it's the main ingredient