Authentic Moroccan Recipes
Discover the vibrant flavors of Morocco with these traditional and modern recipes.
🍗 Traditional Main Dishes
Chicken Tagine with Preserved Lemon and Olives
A quintessential Moroccan dish featuring chicken braised with spices, garlic, onion, olives, and preserved lemons. The slow cooking creates tender meat and rich, aromatic sauce.
Ingredients:
- 1 whole chicken (cut into pieces)
- 2 preserved lemons (quartered)
- 1 cup green olives (pitted)
- 2 onions, sliced
- 3 garlic cloves, minced
- 1 tsp each: ground ginger, turmeric, cumin
- ½ tsp saffron threads
- 2 tbsp olive oil
- 1 cup water or chicken stock
- Fresh cilantro for garnish
Instructions:
- Marinate chicken with spices, garlic and olive oil for 30 minutes
- Brown chicken pieces in a tagine or heavy pot, then set aside
- Cook onions until soft, then return chicken to pot
- Add water/stock, cover and simmer on low for 1 hour
- Add preserved lemons and olives, cook 15 more minutes
- Garnish with cilantro and serve with bread
Tip: Authentic tagines use a clay cooking vessel, but a Dutch oven works well too.
Couscous with Seven Vegetables
The national dish of Morocco, traditionally prepared on Fridays and for special occasions with seven symbolic vegetables.
Ingredients:
- 2 cups couscous (medium grain)
- 1 lb lamb or chicken (optional)
- 1 each: carrot, zucchini, turnip, cabbage, pumpkin
- 2 tomatoes
- 1 onion
- 3 garlic cloves
- 1 tbsp each: ginger, turmeric
- ½ cup chickpeas (soaked overnight)
- ¼ cup olive oil
- 1 tbsp smen (preserved butter) or regular butter
Instructions:
- Prepare vegetables: peel and cut into large pieces
- In large pot, brown meat with oil, onions and spices
- Add vegetables except zucchini, cover with water and simmer 1 hour
- Add zucchini and cook 30 more minutes
- Meanwhile, prepare couscous: steam 3 times (traditional method)
- Arrange couscous on platter, top with vegetables and broth
Traditional Note: The seven vegetables represent prosperity and are often served at family gatherings.
Bastilla (Pastilla)
An exquisite sweet-savory pie combining pigeon or chicken with almonds and eggs in flaky warqa pastry.
Ingredients:
- 1 whole chicken or 4 pigeons
- 1 lb warqa or phyllo dough
- 2 cups almonds, blanched and peeled
- 6 eggs
- 2 onions, finely chopped
- 1 tbsp each: ginger, cinnamon
- ½ tsp saffron
- ½ cup powdered sugar
- 1 tbsp orange flower water
- ½ cup butter, melted
Instructions:
- Cook chicken with onions and spices until tender, shred meat
- Reduce cooking liquid, beat in eggs to make a thick sauce
- Fry almonds in oil until golden, then grind with sugar and cinnamon
- Layer pastry in round pan: dough, chicken, egg mixture, almonds
- Seal with more pastry and bake at 350°F until golden (45 mins)
- Dust with powdered sugar and cinnamon before serving
Special Occasion: This elaborate dish is traditionally served at weddings and important celebrations.
🌿 Moroccan Salads & Sides
Zaalouk (Eggplant & Tomato Salad)
A flavorful cooked salad of eggplant and tomatoes, seasoned with garlic and spices.
Ingredients:
- 2 large eggplants
- 4 ripe tomatoes
- 3 garlic cloves
- 2 tbsp olive oil
- 1 tsp each: cumin, paprika
- ½ tsp cayenne (optional)
- 1 tbsp chopped parsley
- 1 lemon, juiced
Instructions:
- Roast or boil eggplants until tender, peel and chop
- Blanch tomatoes, peel and chop
- Heat oil, sauté garlic until fragrant
- Add tomatoes and cook until broken down
- Add eggplant and spices, mash together
- Cook 15-20 minutes until thick
- Stir in lemon juice and parsley
- Serve at room temperature with bread
🍰 Moroccan Desserts
Chebakia (Sesame Honey Cookies)
Intricate flower-shaped cookies dipped in honey, a Ramadan specialty.
Ingredients:
- 4 cups flour
- 1 cup sesame seeds, toasted
- ½ cup sugar
- 1 tbsp anise seeds
- 1 tsp cinnamon
- ½ tsp gum arabic (optional)
- ½ cup melted butter
- ½ cup orange flower water
- 2 cups honey
- Oil for frying
Instructions:
- Mix dry ingredients in large bowl
- Add melted butter and enough orange water to make dough
- Roll small portions into ropes and form flower shapes
- Fry in 350°F oil until golden
- Dip warm cookies in heated honey
- Sprinkle with sesame seeds and let dry on rack
Ramadan Tradition: These are always served with harira soup to break the fast.
Essential Moroccan Cooking Tips
- Preserved lemons: Make your own by packing lemons in salt for 3-4 weeks
- Ras el hanout: The essential spice blend (means "top of the shop")
- Proper couscous: Always steam 3 times for perfect texture
- Smen: Aged butter adds authentic flavor to tagines
- Mint tea: The traditional welcome drink - pour from height to create foam