Moroccan CooksRecipes from Morocco

Moroccan Soup Recipes

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

1 recipe

Bowl of Moroccan harira soup with chickpeas, lentils and fresh coriander

Moroccan Soups recipes

About moroccan soups

Soup in Morocco is rarely a starter in the European sense. Harira breaks the fast at sunset during Ramadan, bissara is a winter breakfast sold from street stalls, and a bowl of chorba can be dinner on its own with bread.

What these soups share is depth built from pulses, tomato and a restrained hand with spice: turmeric, ginger, pepper and a large bunch of coriander stirred in at the end.

Most of them improve overnight, which makes them useful cooking for a busy week.

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Moroccan tagine with its conical clay lid lifted, steam rising from the stew inside

Moroccan Tagines

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

3 recipes

Mound of steamed Moroccan couscous topped with carrots, turnips, courgette and chickpeas

Couscous

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

1 recipe

Three small dishes of Moroccan cooked salads with flatbread alongside

Moroccan Salads

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

3 recipes

Round loaves of Moroccan khobz bread cooling on a cloth

Moroccan Bread

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

2 recipes