Moroccan Recipes

Moroccan Recipes -

Morocco, officially known as the Kingdom of Morocco, is a country in the Maghreb region of North Africa. Morocco, the culinary star of North Africa, is the doorway between Europe and Africa. Even though it is relatively close to the Sahara desert, the northern part of the country is very fertile and produces cereals, vegetables, and citrus fruits. This is the reason why the majority of population works in agriculture. Earlier, they used local ingredients, such as olives, figs, and dates, to prepare lamb and poultry stews. Over time, traders and conquering nations introduced new food customs. Among them were the Phoenicians, Carthaginians, and Romans. The general opinion of the Moroccan population is that the Moroccan cuisine has been seriously influenced by the French and the Spanish due to the fact that in the 19th and the 20th century, Morocco was in French and Spanish possession.  Its culinary culture holds its roots from the indigenous Berbers; however, the strongest influence on native cooking was the Arab invasion in the seventh century A.D.

The Arabs brought with them new breads and other foods made from grains. They introduced spices including cinnamon, ginger, saffron, cumin, caraway, paprika, and turmeric to the Moroccan recipes. Unlike the herb-based cooking across the sea to the north, Moroccan cooking is characterized by rich spices. Cumin, coriander, saffron, chilies, dried ginger, cinnamon, and paprika are on the cook's shelf, and in her mortar. Respecting the ancient tradition, Moroccan cuisine is known for its way of using the natural fresh produce found in the sea, desert and fertile soils. The most used ingredients are paprika, saffron, ginger, walnuts and almonds.

Local stores in the Morocco selling herbs and spices

Couscous is known as the main Moroccan dish and it is served with meat, fish, fowl and vegetables. It makes a meal in itself or is topped with rich stews and roasted meats. Lemons preserved in a salt-lemon juice mixture bring a unique face to many Moroccan chicken and pigeon dishes. Nuts are prominent; pine nuts, almonds, and pistachios show up in all sorts of unexpected places. Harissa, a paste of garlic, chilies, olive oil, and salt, makes for fiery dishes that stand out among the milder foods that are more the Mediterranean norm. Ras el hanout (which means head of the shop) names a dried spice mixture that combines anywhere from 10 to 100 spices.

Flat, round Moroccan bread is eaten at every meal. The Moroccan national dish is the tajine, a lamb or poultry stew. Other common ingredients may include almonds, hard-boiled eggs, prunes, lemons, tomatoes, and other vegetables. The tajine, like other Moroccan dishes, is known for its distinctive flavoring, which comes from spices including saffron, cumin, coriander, cinnamon, ginger, and ground red pepper. The tajine's name is taken from the distinctive earthenware dish with a cone-shaped top in which it is cooked and served.

Moroccan dishes served in Tajine

Sweets play a very important role in the Moroccan diet. Every household has a supply of homemade sweet desserts made from almonds, honey, and other ingredients. Mint tea is served with every meal in Morocco. It is sweetened while it is still in the pot.

Mint Tea

Now, let's have a look at some famous Moroccan food recipes and try out your hands on some of them:

Moroccan Beverages -

Moroccan Mint Tea

Moroccan Spices -

Ras El Hanout - Moroccan Spice Mix

Moroccan Bread items -

Moroccan Bread - Khobz

Baghrir (Moroccan Pancakes)

Moroccan Soups and Stews -

~Veg~

Moroccan Harira (Bean Soup)

Moroccan Lentil Soup

Moroccan chickpea soup

Moroccan tomato & chickpea soup with couscous

Moroccan spiced cauliflower & almond soup

Moroccan roasted vegetable soup

Vegetarian Moroccan Stew

~Non Veg~

Moroccan harira & chicken soup

Moroccan Lamb stew with Pumpkin and Preserved Lemon

Moroccan sausage stew

Moroccan Salads -

~Veg~

Tangy couscous salad

Moroccan Spicy Carrot Salad

Moroccan Fruit Salad

~Non Veg~

Moroccan turkey salad

Moroccan Chicken Salad

Moroccan Appetizers -

~Veg~

Middle Eastern Falafel

~Non Veg~

Moroccan Tuna Brik

Crackin' crab briks

Moroccan Lamb Kabobs

Moroccan Meat Cigars

Moroccan honey lamb ribs

Moroccan Chicken Patties

Moroccan Main Courses and Side Dishes -

~Veg~

Marrakesh Vegetable Curry

Slow Cooker Root Vegetable Tagine

Pumpkin, cranberry & red onion Tagine

Tabbouleh

Sweet and Nutty Moroccan Couscous

Moroccan spiced pie

Stuffed Moroccan Pitta

~Non Veg~

Spicy Moroccan rice

Spicy Moroccan Eggs

Moroccan Chicken

Slow Cooker Chicken Marrakesh

Moroccan Peach Roasted Chicken

Olive Chicken

Speedy Moroccan meatballs

Casablanca Chicken

Moroccan chicken one-pot

Moroccan roast chicken with apricots

Moroccan Tagine with Olives and Artichoke Hearts

Moroccan Chicken Tagine

Moroccan Lamb Tagine

Lamb, apricot and shallot Tagine

Moroccan meatball Tagine with lemon & olives

Fish Tagine with saffron & almonds

Spanish Moroccan Fish

Cold Roasted Moroccan Spiced Salmon

Moroccan spiced fish with ginger mash

Moroccan Shabbat Fish

Moroccan-Style Lamb Shanks with Apricots

Sweet spiced lamb shanks with quince

Aromatic lamb with dates

Moroccan kofte with spicy tomato sauce

Moroccan chard & lamb pan-fry

Moroccan Pigeon Pie (B'stilla)

Confit duck pastilla

Moroccan Dessert -

M'hanncha

Moroccan Orange and Almond Cake

Moroccan Date Pudding

Moroccan Fruit Salad

Baklava

Moroccan Chicken

Moroccan Chicken -

Spices, spices, spices! This recipe is thick with 'em, and your taste buds will be thick with pleasure from Moroccan Chicken. This exotic tasting dish is a definite crowd-pleaser!

Ingredients:

 1 pound skinless, boneless chicken breast meat - cubed
 2 teaspoons salt
 1 onion, chopped
 2 cloves garlic, chopped
 2 carrots, sliced
 2 stalks celery, sliced
 1 tablespoon minced fresh ginger root
 1/2 teaspoon paprika
 3/4 teaspoon ground cumin
 1/2 teaspoon dried oregano
 1/4 teaspoon ground cayenne pepper
 1/4 teaspoon ground turmeric
 1 1/2 cups chicken broth
 1 cup crushed tomatoes
 1 cup canned chickpeas, drained
 1 zucchini, sliced
 1 tablespoon lemon juice

Directions:

Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.

Slow Cooker Chicken Marrakesh

Slow Cooker Chicken Marrakesh -

This Moroccan-style recipe is very easy to make and it tastes yummy....!!!...

Ingredients:

 1 onion, sliced
 2 cloves garlic, minced (optional)
 2 large carrots, peeled and diced
 2 large sweet potatoes, peeled and diced
 1 (15 ounce) can garbanzo beans, drained and rinsed
 2 pounds skinless, boneless chicken breast halves, cut into 2-inch pieces
 1/2 teaspoon ground cumin
 1/2 teaspoon ground turmeric
 1/4 teaspoon ground cinnamon
 1/2 teaspoon ground black pepper
 1 teaspoon dried parsley
 1 teaspoon salt
 1 (14.5 ounce) can diced tomatoes

Directions:

Place the onion, garlic, carrots, sweet potatoes, garbanzo beans, and chicken breast pieces into a slow cooker. In a bowl, mix the cumin, turmeric, cinnamon, black pepper, parsley, and salt, and sprinkle over the chicken and vegetables. Pour in the tomatoes, and stir to combine.
Cover the cooker, set to High, and cook until the sweet potatoes are tender and the sauce has thickened, 4 to 5 hours.

Marrakesh Vegetable Curry

Marrakesh Vegetable Curry -

A vegetable-full curry! Serve this curry over your favorite rice and you're sure to have a tasty meal. If you have carrot-ginger juice available to you, try using it in place of the orange juice - either one is delicious!

Ingredients:

 1 sweet potato, peeled and cubed
 1 medium eggplant, cubed
 1 green bell pepper, chopped
 1 red bell pepper, chopped
 2 carrots, chopped
 1 onion, chopped
 6 tablespoons olive oil
 3 cloves garlic, minced
 1 teaspoon ground turmeric
 1 tablespoon curry powder
 1 teaspoon ground cinnamon
 3/4 tablespoon sea salt
 3/4 teaspoon cayenne pepper
 1 (15 ounce) can garbanzo beans, drained
 1/4 cup blanched almonds
 1 zucchini, sliced
 2 tablespoons raisins
 1 cup orange juice
 10 ounces spinach

Directions:

In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.
Add spinach to pot and cook for 5 more minutes. Serve!

Moroccan Tagine with Olives and Artichoke Hearts

Moroccan Tagine with Olives and Artichoke Hearts -

A delicious Moroccan stew that can be served over couscous or saffron rice. This dish can also be made vegetarian by omitting the chicken.

Ingredients:

 1 tablespoon olive oil
 2 skinless, boneless chicken breast halves - cut into chunks
 1/2 onion, chopped
 3 cloves garlic, minced
 1 (15.5 ounce) can garbanzo beans, drained and rinsed
 1 (14.5 ounce) can diced tomatoes with juice
 1 (14 ounce) can vegetable broth
 1 (14 ounce) can quartered artichoke hearts, drained
 1 carrot, peeled and chopped
 1/2 cup sliced Mediterranean black olives
 1 tablespoon white sugar
 1 tablespoon lemon juice
 1 teaspoon salt
 1 teaspoon ground coriander
 1 pinch cayenne pepper

Directions:

Heat olive oil in a large skillet over medium heat. Cook and stir chicken, onion, and garlic in hot oil until the chicken is no longer pink in the center, about 15 minutes.
Stir garbanzo beans, diced tomatoes with juice, vegetable broth, artichoke hearts, carrot, olives, sugar, lemon juice, salt, coriander, and cayenne pepper into the chicken mixture; bring to a boil, reduce heat to low, and simmer until vegetables are tender, about 30 minutes.

Moroccan Chicken Tagine

Moroccan Chicken Tagine -

This Moroccan slow cooker dish is the perfect blend of sweetness and spice.

Ingredients:

 2 tablespoons olive oil
 8 skinless, boneless chicken thighs, cut into 1-inch pieces
 1 eggplant, cut into 1 inch cubes
 2 large onions, thinly sliced
 4 large carrots, thinly sliced
 1/2 cup dried cranberries
 1/2 cup chopped dried apricots
 2 cups chicken broth
 2 tablespoons tomato paste
 2 tablespoons lemon juice
 2 tablespoons all-purpose flour
 2 teaspoons garlic salt
 1 1/2 teaspoons ground cumin
 1 1/2 teaspoons ground ginger
 1 teaspoon cinnamon
 3/4 teaspoon ground black pepper
 1 cup water
 1 cup couscous

Directions:

Heat olive oil in a skillet over medium-high heat. Place the chicken pieces and eggplant in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. Remove the skillet from the heat.
Place the browned chicken and eggplant on the bottom of a slow cooker. Layer the onion, carrots, dried cranberries, and apricots over the chicken.
Whisk together the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper in a bowl. Pour the broth mixture into the slow cooker with the chicken and vegetables.
Cook on High setting for 5 hours, or on Low setting for 8 hours.
Bring water to boil in a saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.

Moroccan Lamb Tagine

Moroccan Lamb Tagine -

Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled 'baking legs' and sold cheaply) that will do very well.

Ingredients:

 3 tablespoons olive oil, divided
 2 pounds lamb meat, cut into 1 1/2 inch cubes
 2 teaspoons paprika
 1/4 teaspoon ground turmeric
 1/2 teaspoon ground cumin
 1/4 teaspoon cayenne pepper
 1 teaspoon ground cinnamon
 1/4 teaspoon ground cloves
 1/2 teaspoon ground cardamom
 1 teaspoon kosher salt
 1/2 teaspoon ground ginger
 1 pinch saffron
 3/4 teaspoon garlic powder
 3/4 teaspoon ground coriander
 2 medium onions, cut into 1-inch cubes
 5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
 3 cloves garlic, minced
 1 tablespoon freshly grated ginger
 1 lemon, zested
 1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth
 1 tablespoon sun-dried tomato paste
 1 tablespoon honey
 1 tablespoon cornstarch (optional)
 1 tablespoon water (optional)

Directions:

Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.
Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.

Slow Cooker Root Vegetable Tagine

Slow Cooker Root Vegetable Tagine -

This is a subtly spiced, super easy slow cooker meal. A good introduction to Moroccan food. Serve with couscous.

Ingredients:

 1 pound parsnips, peeled and diced
 1 pound turnips, peeled and diced
 2 medium onions, chopped
 1 pound carrots, peeled and diced
 6 dried apricots, chopped
 4 pitted prunes, chopped
 1 teaspoon ground turmeric
 1 teaspoon ground cumin
 1/2 teaspoon ground ginger
 1/2 teaspoon ground cinnamon
 1/4 teaspoon ground cayenne pepper
 1 tablespoon dried parsley
 1 tablespoon dried cilantro
 1 (14 ounce) can vegetable broth

Directions:

In a slow cooker, toss together the parsnips, turnips, onions, carrots, apricots, and prunes. Season with turmeric, cumin, ginger, cinnamon, cayenne pepper, parsley, and cilantro. Pour in the vegetable broth.
Cover, and cook 9 hours on Low.

Fish tagine with saffron & almonds

Fish tagine with saffron & almonds -

A low calorie Moroccan fish stew flavored with saffron, almonds, cinnamon, ginger and more. It's ideal for entertaining- make a batch ahead and freeze.

Ingredients:

1 tbsp olive oil
1 onion, chopped
good pinch saffron
600 ml hot fish or chicken stock
2 garlic cloves, crushed
thumb-sized piece ginger, peeled and grated
½ green chilli (deseeded if you don't like it too hot), finely sliced
2 tsp ground cumin
1 tsp ground coriander
1 tsp cinnamon
1 tbsp tomato puree
10 cherry tomatoes, halved
2 tbsp ground almonds
zest 1 orange, juice of ½
1 tbsp honey
700 gm white fish, cut into large chunks
small bunch coriander, chopped
handful flaked almond, toasted
½ green chilli, (deseeded if you don't like it too hot), to serve
couscous and natural yogurt, to serve (optional)

Directions:

Step 1: Heat the oil in a large pan. Add the onion and cook for a few mins until soft. Meanwhile, put the saffron in the hot stock and leave to steep. Add the garlic, ginger and chilli to the pan and cook for a few mins more. Tip in the spices and tomato puree, stir for a few mins until fragrant, then add the tomatoes, ground almonds, orange zest and juice, honey and saffron-scented stock, making sure that you use all of the saffron strands. Simmer, uncovered, for 10 mins, until the tomatoes have broken down and the sauce has thickened a little.
Step 2: Add the fish to the pan, making sure the pieces are all nestled under the sauce. Cover with a lid and simmer on a low heat for 2-3 mins until just cooked. Check seasoning, add the coriander and scatter with the toasted almonds. Serve scattered with the chilli, along with some couscous and a blob of natural yogurt, if you like.

Tip:
Fish tagine: Freeze ahead
Cook the tagine up to the end of Step 1, cool, then freeze the sauce in a plastic container, and freeze the fish separately. Defrost the sauce and the fish in the fridge overnight before continuing with Step 2.

Lamb, apricot and shallot tagine

Lamb, apricot and shallot tagine -

Adapted from the Moroccan roast lamb fish 'mechoui', this slow-cooked dish has an aromatic marinade and irresistible fruity sauce.

Ingredients:

1 large leg of lamb, bone in (about 2 kg)
600 gm shallots, halved if particularly large
400 gm small apricots, halved and stoned
85 gm whole skinless almonds
2 preserved lemons, flesh discarded, peel and pith finely chopped
1 tbsp ras el hanout
1 tbsp clear honey
150 ml hot chicken stock
small pack coriander, leaves picked
couscous and natural yogurt, to serve
For the marinade:
4 tbsp olive oil
4 garlic cloves, crushed
1 tbsp ground cumin
2 tbsp clear honey
2 tsp ground cinnamon
2 tsp ground ginger
2 tsp coriander seeds
pinch of saffron strands

Method:

Slash the lamb leg all over and put in a big food bag, or in a large casserole dish. Smash the marinade ingredients together using a pestle and mortar. Add some black pepper and rub all over the lamb. Marinate overnight, or up to 24 hrs.
Heat oven to 140C/120C fan/gas 1. Sit the lamb in a big roasting tin, scraping off any leftover marinade on the top. Cover the tin with foil, pinching the edges to seal. Cook for 6-7 hrs, basting every hour or so, until the meat is incredibly tender.
Remove the roasting tin from the oven and increase oven to 200C/180C fan/gas 6. Pour the juices from the lamb into a measuring jug, cool slightly and skim off the fat. Put the shallots in the tin with the lamb and toss to coat in some of the juices. Roast for 15 mins, then add the apricots and almonds. Whisk the cooking juices with the lemon, ras el hanout, honey and stock, then pour over the lamb and roast for another 20 mins.
Rest for 10 mins, then scatter over the herbs and serve with couscous and yogurt.

Moroccan meatball tagine with lemon & olives

Moroccan meatball tagine with lemon & olives -

A wonderfully aromatic North African lamb casserole with a citrus tang - great for dinner parties

Ingredients:

3 onions, peeled
500g minced lamb
zest and juice 1 unwaxed lemon, quartered
1 tsp ground cumin
1 tsp ground cinnamon
pinch cayenne pepper
small bunch flat-leaf parsley, chopped
2 tbsp olive oil
thumb-sized piece ginger, peeled and grated
1 red chilli, deseeded and finely chopped
pinch saffron strands
250ml lamb stock
1 tbsp tomato purée
100g pitted black kalamata olives
small bunch coriander, chopped
couscous or fresh crusty bread, to serve

Method:

Put the onions in a food processor and blitz until finely chopped. Put the lamb, lemon zest, spices, parsley and half the onions in a large bowl, and season. Using your hands, mix until well combined, then shape into walnut-sized balls.
Heat the oil in a large flameproof dish, or tagine with a lid, then add the remaining onions, ginger, chilli and saffron. Cook for 5 mins until the onion is softened and starting to colour. Add the lemon juice, stock, tomato purée and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat, cover with the lid and cook for 20 mins, turning the meatballs a couple of times.
Remove lid, then add the coriander and lemon wedges, tucking them in between the meatballs. Cook, uncovered, for a further 10 mins until the liquid has reduced and thickened slightly. Serve hot with couscous or fresh crusty bread.

Pumpkin, cranberry & red onion tagine

Pumpkin, cranberry & red onion tagine -

Comfort food without the calories, easily doubled or tripled to feed a crowd.

Ingredients:

3 tbsp olive oil
2 red onions, thickly sliced
3cm piece fresh root ginger, grated
500g/1lb 2oz pumpkin or squash, peeled, deseeded and cut into large chunks
1 tsp each cinnamon, coriander, cumin and harissa paste
1 tbsp clear honey
700g bottle tomato passata
50g dried cranberries
400g can chickpeas, rinsed and drained
200g couscous
2 tsp vegetable stock granules
zest and juice 1 lemon
3 tbsp toasted flaked almonds
handful coriander, roughly chopped

Method:

Heat 2 tbsp oil in a pan and fry the onions until lightly coloured. Add ginger, pumpkin and spices, stir, then add honey, passata and cranberries. Bring to the boil.
Reduce the heat, cover, then simmer for 20 mins until the pumpkin is tender. After 10 mins, stir in the chickpeas. (If the mixture is a little thick, you can loosen it with some vegetable stock.)
Meanwhile, tip the couscous, stock granules and lemon zest into a heatproof bowl. Pour over 300ml boiling water, stir briefly and cover with a plate. Leave for 5 mins. Tip in the lemon juice, almonds and remaining tbsp oil and fluff up with a fork. Scatter the coriander over the tagine and serve with the couscous.

Spanish Moroccan Fish

Spanish Moroccan Fish -

This Moroccan recipe is a favorite! This dish may be served hot or cold according to taste.

Ingredients:

 1 tablespoon vegetable oil
 1 medium onion, chopped
 1 clove garlic, finely chopped
 2 red bell pepper, seeded and sliced into strips
 1 large carrot, thinly sliced
 3 tomatoes, chopped
 4 olives, chopped
 1 (15 ounce) can garbanzo beans, drained and rinsed
 1/4 cup fresh parsley, chopped
 3 tablespoons paprika
 4 tablespoons ground cumin
 1 teaspoon cayenne pepper
 2 tablespoons chicken bouillon granules
 Salt to taste
 5 pounds tilapia fillets

Directions:

Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the bell peppers, carrots, tomatoes, olives, and garbanzo beans and continue to cook until the peppers are slightly tender, about 5 minutes more.
Sprinkle the parsley, paprika, cumin, cayenne, and chicken bouillon over the vegetables. Season with salt to taste. Stir to incorporate. Place the fish on top of the vegetables and add enough water to cover the vegetables. Reduce the heat to low, cover, and cook until fish flakes easily with a fork and juices run clear, about 40 minutes.

Cold Roasted Moroccan Spiced Salmon

Cold Roasted Moroccan Spiced Salmon -

This easy dry rub blasts the fish with unique Middle Eastern flair and is perfect paired with other cold sides and salads. Roast it in the morning to enjoy cold with your guests that evening. Any variety of salmon, or even trout, works; cooking time remains the same as long as the cut is about one-inch thick. It may seem like a lot of seasonings to use on one cut of meat, but cold meat can lose flavor, so the idea is to blast it with flavors from the beginning. If cold fish isn't your thing, refrigerate it and bring it to room temperature to serve.

Ingredients:

 3/4 teaspoon ground cinnamon
 3/4 teaspoon ground cumin
 1/2 teaspoon salt
 1/2 teaspoon ground ginger
 1/4 teaspoon mustard powder
 1/4 teaspoon ground nutmeg
 1/8 teaspoon cayenne pepper
 1/8 teaspoon ground allspice
 2 teaspoons white sugar
 2 pounds (1-inch thick) boneless, skin-on center-cut salmon fillets
 1 tablespoon fresh lime juice

Directions:

In a small bowl, combine the cinnamon, cumin, salt, ginger, mustard, nutmeg, cayenne, allspice, and sugar; set aside.
Line a baking sheet with foil, then spray with nonstick cooking spray. Rinse the salmon with cold water and pat dry. Lightly sprinkle the skin with the spice mix, then place the salmon skin-side down on the prepared baking sheet. Sprinkle the remaining spice mix evenly over the salmon. Allow the salmon to come to room temperature, 30 to 40 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Sprinkle the salmon with lime juice and roast in the oven for 12 minutes. Remove from oven and allow to stand at room temperature for 15 minutes. The salmon will still be rare when removed from the oven, but will continue to cook as it rests. After 15 minutes, wrap the fish tightly with foil and refrigerate for at least 2 hours before serving.

Moroccan spiced fish with ginger mash

Moroccan spiced fish with ginger mash -

Spice up white fish fillets with a flavored butter and serve with fluffy sweet potato mash.

Ingredients:

2 large sweet potatoes, peeled and cut into chunks
2 tsp butter, softened
1 garlic clove, crushed
½ -1 tsp harissa (Belazu is good)
zest 1 lemon
small handful coriander, most chopped, rest left whole
fingertip-size piece fresh root ginger, finely grated
2 skinless white fish fillets (look for sustainably caught)

Method:

Heat oven to 200C/fan 180C/gas 6. Cook the sweet potatoes in boiling, salted water for about 10 mins or until just tender when pierced with a knife. Meanwhile, mix together the butter with the garlic, harissa, lemon zest, chopped coriander and some seasoning. When the potatoes are ready, drain thoroughly, mash with the ginger and seasoning, then keep warm.
Place the fish in a roasting tin, season, then spread half the flavored butter over each fillet. Roast for about 8 mins until just cooked through. Serve with the ginger mash and some green veg.

Moroccan Shabbat Fish

Moroccan Shabbat Fish -

When you smell this fish cooking, you know it's Shabbat! Serve this with lots of Challah to soak up the yummy juice!

Ingredients:

 1 red bell pepper, cut into thin strips
 3 tomatoes, sliced
 6 (6 ounce) tilapia fillets
 2 tablespoons paprika
 1 tablespoon chicken bouillon granules
 1 teaspoon cayenne pepper
 salt and pepper to taste
 1/4 cup olive oil
 1 cup water
 1/4 cup chopped fresh parsley

Directions:

Preheat an oven to 200 degrees F (95 degrees C).
Layer the sliced red peppers and sliced tomatoes in the bottom of a baking dish. Arrange the tilapia fillets on top of the vegetables.
Combine the paprika, chicken bouillon, cayenne, salt, pepper, olive oil, and water and mix well. Pour the seasoning mixture over the fish. Sprinkle with parsley.
Cover the baking dish with aluminum foil and bake in the preheated oven until the fish flakes easily with a fork and the vegetables are tender, about 1 hour.

Moroccan Tuna Brik

Moroccan Tuna Brik -

A triangle shaped fried appetizer famous throughout the Middle East. If you can find Italian tuna packed in olive oil, this is most preferable.

Ingredients:

 1 tablespoon butter
 1 small onion, finely chopped
 2 (5 ounce) cans tuna packed in oil, drained
 2 tablespoons chopped fresh parsley
 1 teaspoon capers, or to taste
 2 tablespoons grated Parmesan cheese
 salt and pepper to taste
 10 sheets phyllo dough
 1 quart vegetable oil for frying
 1 lemon, cut into wedges

Directions:

Melt the butter in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Transfer the onion to a mixing bowl, and stir in the tuna, parsley, capers, and Parmesan cheese; season to taste with salt and pepper.
Cut the phyllo sheets in half lengthwise, ending up with long, narrow sheets. Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo. Lightly brush the last inch of phyllo with water to seal. Repeat with the remaining filling and phyllo dough.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Fry the brik in the preheated oil in batches until golden brown and crispy, about 3 minutes. Drain the brik on a paper towel-lined plate. Serve with lemon wedges.

Moroccan Lentil Soup

Moroccan Lentil Soup -

Thick, delicious and nutritious, especially in the winter!

Ingredients:

 2 onions, chopped
 2 cloves garlic, minced
 1 teaspoon grated fresh ginger
 6 cups water
 1 cup red lentils
 1 (15 ounce) can garbanzo beans, drained
 1 (19 ounce) can cannellini beans
 1 (14.5 ounce) can diced tomatoes
 1/2 cup diced carrots
 1/2 cup chopped celery
 1 teaspoon garam masala
 1 1/2 teaspoons ground cardamom
 1/2 teaspoon ground cayenne pepper
 1/2 teaspoon ground cumin
 1 tablespoon olive oil

Directions:

In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

Vegetarian Moroccan Stew

Vegetarian Moroccan Stew -

This delicious, healthy North African-inspired stew is served with warm bread or even over couscous. You can make the entire stew ahead of time, let it cool, and refrigerate it for up to 3 days or freeze it for several months. You can also chop the veggies and mix the spices ahead of time, freeze them, and assemble it with the canned ingredients the day you wish to cook it for a wonderful exotic meal in just 30 minutes.

Ingredients:

Spice Mixture:
 1 teaspoon ground cinnamon
 1 teaspoon ground cumin
 1 teaspoon kosher salt
 1/2 teaspoon ground ginger
 1/4 teaspoon ground cloves
 1/4 teaspoon ground nutmeg
 1/4 teaspoon ground turmeric
 1/8 teaspoon curry powder
Stew Vegetables:
 1 tablespoon butter
 1 sweet onion, chopped
 2 cups finely shredded kale
 4 (14 ounce) cans organic vegetable broth
 1 (15 ounce) can garbanzo beans, drained
 1 (14.5 ounce) can diced tomatoes, undrained
 3 large potatoes, peeled and diced
 2 sweet potatoes, peeled and diced
 4 large carrots, chopped
 1 cup dried lentils, rinsed
 1/2 cup chopped dried apricots
 1 tablespoon honey
 1 teaspoon ground black pepper, to taste
 1 tablespoon cornstarch (optional)
 1 tablespoon water (optional)

Directions:

Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook until kale begins to wilt and spices are fragrant, about 2 minutes.
Pour the vegetable broth into the pot. Stir garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey, into the broth; bring to boil, reduce heat to low, and simmer until vegetables and lentils are cooked and tender, about 30 minutes. Season stew with black pepper.
Dissolve cornstarch in water; stir into stew and simmer thickened, about 5 minutes.

Moroccan Lamb Kabobs

Moroccan Lamb Kabobs -

A magnificent sweet and spicy lamb recipe. You can increase cayenne and other spices to suit individual tastes. Serve in warm pita bread with mixed greens (try using some strongly flavored ones) and fresh herbs. Drizzle with a lemon and herb yogurt sauce or a tzatziki sauce.

Ingredients:

 2 pounds ground lamb
 1 cup raisins
 5 ounces goat cheese
 1/3 cup mayonnaise
 1 red onion, finely chopped
 2 cloves garlic, finely chopped
 2 tablespoons chopped fresh cilantro
 3/4 tablespoon ground cayenne pepper
 1/2 teaspoon ground cumin
 1/2 teaspoon ground coriander
 salt to taste
 coarsely ground black pepper to taste

Directions:

Preheat an outdoor grill for high heat and lightly oil grate.
In a medium bowl, mix together ground lamb, raisins, goat cheese, mayonnaise, red onion, garlic, cilantro, cayenne pepper, cumin, ground coriander, salt and black pepper. Divide the mixture into approximately 6 even portions, and press around skewers.
Place skewers on the grill. Cook approximately 4 minutes per side, or until the cheese has melted, the raisins are tender and lamb has reached desired doneness.

Moroccan Meat Cigars

Moroccan Meat Cigars -

This goes great with hummus on the side!

Ingredients:

 1 teaspoon olive oil
 1/2 pound lean ground lamb/mutton/beef
 1/2 cup canned crushed tomatoes, drained
 1/4 teaspoon ground cinnamon
 1/4 teaspoon ground cumin
 1/8 teaspoon paprika
 1/8 teaspoon ground allspice
 1 (16 ounce) package phyllo dough
 cooking oil spray

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Heat olive oil in skillet over medium-high heat. Cook ground lamb/mutton/beef until it loses its pink color and begins to brown. Drain fat from skillet. Add tomatoes, cinnamon, cumin, paprika and allspice. Reduce heat to medium and simmer until mixture reduces slightly, about 10 minutes.
Remove one phyllo sheet from package and keep the rest covered with a clean cloth until ready to use. On a flat work surface, cut the phyllo sheet into 2 14x9-inch rectangles. Spray the first half-sheet with cooking spray, place the 2nd half on top of it and spray again with oil. Place a generous teaspoon of the meat mixture near the narrow end of the dough. Fold dough over the top of the meat, fold in the sides of the dough, and roll into a narrow tube (cigar) shape. Repeat until all the meat has been rolled up. Arrange cigars on prepared baking sheet.
Bake in preheated oven until lightly browned, about 25 minutes.

Moroccan honey lamb ribs

Moroccan honey lamb ribs -

Sticky finger-licking sweetness that are worth getting messy for! Marinade the night before for a deeper flavor.

INGREDIENTS:

1 kg lamb belly or ribs
170 g honey
175 ml olive oil
50 g brown sugar

Moroccan spice mix:
1 tsp cumin
1 tsp paprika
½ tsp ground cinnamon
½ tsp ground coriander
½ tsp cayenne pepper

METHOD:

Combine honey and oil and set aside in a bowl. Add brown sugar to spice mix and combine with honey and oil.
Place ribs into large high-sided dish (remember you’re going to need to get your hands dirty!) and pour marinade over the top. Massage marinade into ribs liberally until all the ribs are well coated. This can be done 24hrs in advance if you wish.
Place a large pan or put your BBQ on high and let the ribs sizzle away for approximately 15 minutes. The ribs will blacken but don't worry this is just the sugars burning and this really is the best bit.
Tip the ribs straight into a large bowl and enjoy.

Moroccan Chicken Patties

Moroccan Chicken Patties -

Moroccan chicken patties are wrapped in a little gem lettuce leaf with red onion and coriander and topped with a spoonful of sweet date confit.

INGREDIENTS:

For the date confit:
100 g ready-to-eat pitted dates, halved
1 tbsp olive oil
2 shallots, chopped
½ tsp ground cinnamon
1 birds eye chilli, finely chopped
1 tsp soft light brown sugar
2 tbsp pomegranate molasses

For the patties:
600 g boneless chicken breasts
4 garlic cloves, finely chopped
2.5 cm fresh ginger, grated
2 tsp ras el hanout spice blend
3 tbsp olive oil
½ tsp soft light brown sugar

To serve:
16 small leaves of little gem lettuce
10 cm piece of cucumber, quartered lengthways, deseeded and diced
1 small red onion, diced
1 handful coriander leaves

METHOD:

For the date confit: Put the dates in a bowl, cover with just-boiled water and leave to soften for 1 hour. Meanwhile, heat the olive oil in a frying pan and fry the shallots, covered, for 20–25 minutes until very soft.
Drain the dates and add them to the pan, squashing them with the back of a fork to break them down. Stir in 4 tablespoons water, the cinnamon, chilli and sugar and cook for a further 5 minutes until it forms a thick jam consistency. Add more water if it is too thick. Stir in the pomegranate molasses and season with salt and pepper. You can blend the mixture if you prefer a smoother consistency. Spoon the mixture into a serving bowl and leave to cool.
For the patties: Mince the chicken in a food processor and stir in the garlic, ginger and ras el hanout. Season with salt and pepper and then form the chicken mixture into 16 golf-ball-sized rounds. Flatten the top of each one to make a patty.
Heat two-thirds of the oil in a large, non-stick frying pan over a medium heat. Fry the patties in two or three batches for 3 minutes on each side. Just before they are cooked, sprinkle each side with a little sugar and fry briefly until slightly caramelized. Drain on kitchen paper and keep warm while you cook the remaining patties, adding more oil when necessary.
To serve: Put a chicken patty on top of each lettuce leaf, scatter a little cucumber, red onion and coriander over and top with a spoonful of the date confit. Serve warm or at room temperature.

Middle Eastern Falafel

Middle Eastern Falafel -

Middle Eastern falafel are great stuffed into pitta bread and smothered in fresh tomato sauce for a sure-to-please vegetarian dish.

INGREDIENTS:

400 g canned chickpeas, drained
1 small onion, peeled
1 clove garlic, peeled
1 pinches dried red chilli flakes, (optional)
2 sprigs coriander, parsley or mint
0.5 tsp ground coriander
0.5 tsp ground cumin
1 tsp flour
freshly ground sea salt and black pepper
vegetable oil, for shallow frying

METHOD:

Put all the falafel ingredients less the flour and oil into the a blender and blitz to a chunky paste. Stir the mixture, add the flour and a tablespoon of water and blitz again to combine. Shape into 4 patties and flatten slightly.
Cover the base of a frying pan with olive oil and heat until hot but not smoking. Fry the falafel for 3-4 minutes on each side, until golden and cooked through. Drain on kitchen paper.

Crackin' crab briks

Crackin' crab briks -

These North African-style crab briks are great in taste.

Ingredients:

1-2 preserved lemons
2 spring onions
½ a bunch of fresh coriander
400 g pot-caught crab meat (a mixture of brown & white meat), from sustainable sources
2 teaspoons harissa, plus extra to serve
4 large sheets of filo pastry (from a 270 g pack)
olive oil

Directions:

Finely chop the preserved lemons, trimmed spring onions and coriander (stalks and all).
Mix in a bowl with the crab meat and harissa.
Lay out a sheet of filo pastry, add ¼ of the mixture and shape into the size of a packet of playing cards at the center of the bottom of the sheet, then push your thumb into the center of the filling to make a space for it to expand as it cooks.
Fold in the sides, then fold them up.
Repeat until you have 4 briks.
Put 1 tablespoon of olive oil into the pan, then add the briks and cook until golden and crisp on both sides.
Add the caraway seeds to the side of the pan and toast for a minute, then serve it hot.

Moroccan chickpea soup

Moroccan chickpea soup -

Try something different for vegetarians with Moroccan chickpea soup.

Ingredients:

1 tbsp olive oil
1 medium onion, chopped
2 celery sticks, chopped
2 tsp ground cumin
600 ml hot vegetable stock
400 gm can chopped plum tomatoes with garlic
400 gm can chickpeas, rinsed and drained
100 gm frozen broad beans
zest and juice ½ lemon
large handful coriander or parsley and flatbread, to serve

Method:

Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.

Tip:
Spicing it up
Spice it up further with a spoonful of harissa paste. Curry lovers can swap the cumin for 1 tsp of garam marsala. Or for a more hearty dish, fry 4 sliced chorizo sausages along with the onions and celery.

Moroccan Lamb stew with Pumpkin and Preserved Lemon

Moroccan Lamb stew with Pumpkin and Preserved Lemon -

Harissa and pickled lemons are an integral part of North African cooking and a perfect foil for lamb in this satisfying dish.

INGREDIENTS:

450 g lean leg of lamb
1½ tsp ground black pepper
1 tsp olive oil
1 large white onion, chopped
4 cloves garlic, crushed
4 tomatoes, skinned and chopped
1 tbsp harissa, or hot pepper paste
400 g can chickpeas, drained and rinsed
350 g peeled pumpkin, cut into 2.5 cm cubes
1 preserved lemons, finely diced
2 tbsp chopped mint
1 tbsp chopped coriander

METHOD:

Coat the lamb in the black pepper. Heat the oil in a large non-stick saucepan, add the meat and brown on all sides.
Add the onion and garlic and cook until the onion is soft and is slightly browned, adding a splash of water if necessary to prevent sticking.
Add the tomatoes, harissa and 425 ml water. Bring to a simmer, cover and cook over a medium heat for 1¼-1½ hours, topping up with water as necessary, until the lamb is almost tender.
Add the chickpeas and pumpkin and cook for a further 15 minutes or until the pumpkin is tender. Add the preserved lemon, mint and coriander and serve.

Moroccan tomato & chickpea soup with couscous

Moroccan tomato & chickpea soup with couscous -

This filling soup is healthy and packed with the flavours of North Africa: harissa, ginger, lemon and coriander.

Ingredients:

75 gm couscous
3 tbsp olive oil
750 ml hot vegetable stock
1 large onion, finely chopped
1 carrot, chopped into small cubes
4 garlic cloves, crushed
half a finger of ginger, peeled and finely chopped
1-2 tbsp ras-el-hanout
1 tbsp harissa paste, plus extra to serve
400 gm tin chopped tomatoes
400 gm tin chickpeas
juice ½ lemon
roughly chopped coriander, to serve

Method:

Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil. Pour over enough hot stock just to cover and cover the bowl with cling film and set aside.
Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened. Add the garlic and ginger and cook for 2 mins more then stir in the ras el hanout and harissa and cook for another minute. Pour in the tomatoes and stock and give everything a good stir. Season, add the chickpeas and simmer everything gently for 20 mins until thickened slightly then squeeze over the lemon.
Uncover the couscous and fluff up with a fork. Spoon the soup into bowls, top each with a mound of couscous, scatter with coriander and serve with extra harissa for those who want it.

Tip:
Ras el hanout, a North African spice mix, contains cardamom, cinnamon, clove, coriander, cumin, nutmeg, turmeric and black pepper. Find it in larger supermarkets, or use a mix of the spices above.

Moroccan harira & chicken soup

Moroccan harira & chicken soup -

This North African-inspired soup is flavored with harissa and spices. Serve with houmous toasts and cooling yogurt.

Ingredients:

3 tbsp olive oil, plus extra to drizzle
4 boneless, skinless chicken thighs
1 leek, washed and finely sliced
4 fat celery sticks, chopped into small pieces
3 large carrots, chopped into small pieces
2 big parsnips, peeled and chopped into small pieces
small pack coriander, stalks finely chopped, leaves reserved to serve
1 tbsp cumin seed
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground cinnamon
2 tsp ground turmeric
2 tbsp harissa (we used Belazu)
2 x 400 gm cans chopped tomatoes
2 chicken stock cubes, crumbled
85 gm raw green lentils
zest and juice 1 lemon
1 tbsp golden caster sugar
natural yogurt, toast and houmous, to serve

Method:

Heat half the oil in a frying pan, season the thighs and brown really well on both sides. Remove to a plate. Tip a mug of water into the pan and simmer, scraping up all the browned bits. Tip this liquid into a measuring jug for later.
Put the remaining oil, the vegetables and coriander stalks in a big saucepan. Gently cook until the veg is softened – about 5 mins. Stir in the spices, turn up the heat, and cook for a few mins. Stir in the harissa, followed by the tomatoes, the chicken, stock cubes and lentils. Top up your jug of chickeny juices to 500ml with water, then add this, too. Bring to a simmer, cover and cook for 30 mins.
Lift the chicken from the soup and shred finely using a couple of forks. Return to the soup with the lemon zest and juice, sugar, and season to taste. Ladle into bowls with a dollop of yogurt and the coriander leaves, and serve with toast, spread with houmous and drizzled with oil.

Moroccan sausage stew

Moroccan sausage stew -

Ras el hanout is a fragrant North African spice. It works perfectly with pork sausages in a tomato casserole sauce with dates and onions.

Ingredients:

2 tsp vegetable oil
8 good-quality pork sausages
2 red onions, cut into wedges
1 garlic clove, crushed
2 tbsp Moroccan spice mix or ras el hanout
100 gm soft pitted dates, roughly chopped
400 gm can chopped tomatoes
175 ml hot beef stock
1 tbsp cornflour
mashed potato, to serve

Method:

In a large saucepan or flameproof casserole dish, heat the oil and brown the sausages with the onions for 10 mins until golden. Add the garlic and spice mix with 75ml water to prevent them from burning, and cook for 2 mins until fragrant. Add the dates and tomatoes, mix well, then spread out onto 2 plates to cool before pouring into a freezer bag and freezing for up to 3 months.
To cook from frozen, put the stew into a large saucepan or flameproof casserole dish with all but 2 tbsp of the stock. Cover with a lid and gently heat to defrost for 25 mins, stirring occasionally.
Once the stew is fully defrosted, mix the cornflour with the reserved stock and pour into the pan. Bring to the boil and simmer, uncovered, for 5 mins until thickened and piping hot. Serve with mashed potato.

Tabbouleh

Tabbouleh -

This classic and well-loved Middle-Eastern dish is perfect to serve with fish, meat or chicken.

Ingredients:

250g couscous
4 vine-ripened tomatoes
half a cucumber
1 bunch spring onions, sliced
2 x 20g packs fresh parsley
grated zest of a lemon
6 tbsp olive oil
2 tbsp lemon juice
1 crushed garlic clove

Method:

Prepare the couscous: Put the couscous into a large bowl. Pour over the boiling water or stock and stir. Cover with a plate or cling film and leave to stand for 5 mins until all the liquid has been absorbed. Separate the grains by roughing them up with a fork.
Finely dice the vine-ripened tomatoes and the cucumber. Slice the spring onions and finely chop the parsley, then add everything to the couscous with the grated zest of a lemon.
Whisk the olive oil, lemon juice and the garlic with plenty of seasoning and drizzle over the couscous. Toss well and serve with some grilled fish, meat or chicken.

Tip:
Serving the right amount.
For 2 servings of couscous, you'll need about 125g couscous and 150ml of water or stock. For 4 servings, the quantities are 250g couscous and 300ml water or stock. For 6, you'll need 350g couscous and 500ml water or stock.

Moroccan spiced cauliflower & almond soup

Moroccan spiced cauliflower & almond soup -

Satisfying and comforting soup is the ultimate meal in a bowl, like this smooth and spicy North African blend.

Ingredients:

1 large cauliflower
2 tbsp olive oil
½ tsp each ground cinnamon, cumin and coriander
2 tbsp harissa paste, plus extra drizzle
1 Lt hot vegetable or chicken stock
50 gm toasted flaked almonds, plus extra to serve

Method:

Cut the cauliflower into small florets. Fry olive oil, ground cinnamon, cumin and coriander and harissa paste for 2 mins in a large pan. Add the cauliflower, stock and almonds. Cover and cook for 20 mins until the cauliflower is tender. Blend soup until smooth, then serve with an extra drizzle of harissa and a sprinkle of toasted almonds.