Recipe Categories

Moroccan cooking organised the way it is actually eaten — by dish, by main ingredient and by the moment in the day it belongs to.

By dish

Slow-cooked stews of meat, vegetables and spices, named after the conical clay pot they are made in.

3 recipes

Hand-rolled semolina steamed until light, served under seven vegetables or simply with buttermilk.

1 recipe

Harira, bissara and the warming bowls that open a Moroccan meal — especially during Ramadan.

1 recipe

Cooked and raw salads served in small dishes — zaalouk, taktouka, carrot salad and more.

3 recipes

Khobz, batbout and the flatbreads that do the work of a fork at every Moroccan meal.

2 recipes

Chebakia, briouat, kaab el ghzal — almond, honey and orange blossom in every bite.

3 recipes

Fruit, cream, semolina and rosewater — the lighter sweet end of a Moroccan meal.

3 recipes

Mint tea, avocado smoothies, almond milk and the drinks poured all day long.

2 recipes

The centrepiece dishes of the Moroccan table — tagines, couscous, roasts and pastilla.

5 recipes

Preserved lemon, olives, chermoula and saffron — chicken the Moroccan way.

2 recipes

Slow-cooked shoulder, kefta, prunes and almonds — the richest corner of Moroccan cooking.

3 recipes

Morocco's meat-free repertoire is enormous — vegetables, pulses, bread and spice.

9 recipes

Msemen, baghrir, harcha and the sweet, buttery start to a Moroccan morning.

3 recipes