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

Tangy couscous salad

Tangy couscous salad -

Throw together a deliciously tangy and super healthy couscous salad in just 10 minutes.

Ingredients:

300g couscous or bulghar wheat
vegetable stock
2 courgettes
1 tbsp olive oil
100g feta cheese, crumbled
20g pack parsley, chopped
juice 1 lemon

Method:

Cook the couscous or bulghar wheat in vegetable stock according to pack instructions. Trim the ends off the courgettes, then cut into slices.
Heat a griddle pan or grill. Drizzle the courgette slices with oil, then season. Cook for 2 mins, then turn over and cook 1-2 mins more until softened and golden brown. Tip into a large bowl along with the cooked couscous or bulghar wheat, then mix through the remaining ingredients. Serve at room temperature.

Moroccan Spicy Carrot Salad

Moroccan Spicy Carrot Salad -

In this dish, Carrots are cut into thin, round pieces and cooked with the spices.

Ingredients:

 1 pound carrots, peeled and sliced into thin rounds
 2 cups water
 2 cloves garlic, minced
 2 tablespoons olive oil
 1/2 teaspoon sweet paprika
 1 pinch cayenne pepper, or to taste
 salt and ground black pepper to taste
 1 tablespoon wine vinegar
 1/2 teaspoon ground cumin
 1/4 cup cilantro leaves

Method:

Combine carrots, water, garlic, olive oil, paprika, cayenne pepper, salt, and black pepper in a shallow pan; bring to a boil over medium-high heat and cook until carrots are tender and water evaporates, about 20 minutes.
Stir vinegar and cumin through the carrot mixture.
Remove the pan from heat and set aside to allow salad to cool to room temperature.
Garnish with cilantro to serve.

Moroccan Chicken Salad

Moroccan Chicken Salad -

An unusual taste in chicken salad. The spices make it unique. Green bell pepper can be substituted for either or both of the other colors. Vary the amount of red pepper flakes if you want it hotter or less hot (it will taste fine without it if you prefer).

Ingredients:

3 cups cooked chicken, chopped
1 (15 ounce) can garbanzo beans, drained
1 small red onion, halved and sliced
1/2 cup red bell pepper, cut in strips
1/2 cup yellow bell pepper, cut in strips
1/2 cup ripe olives, sliced
1/4 cup chopped fresh parsley
1 (8 ounce) container plain yogurt (nonfat is OK)
2 tablespoons lemon juice
1/2 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon caraway seed, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes

Method:

Combine the chicken through parsley in a bowl.
Stir together the yogurt through red pepper flakes and toss with the chicken mixture.

Moroccan Fruit Salad

Moroccan Fruit Salad -

This is one of the favorite dishes in Morocco. It is made often because fresh fruit is so cheap there.

Ingredients:

6 -8 ounces vanilla yogurt
1 pint fresh strawberries
2 apples, peeled (any kind)
1 -2 banana
2 oranges or 2 tangerines
1 tablespoon sugar

Method:

Cut up the strawberries & place in a bowl. Cut up the apples, bananas & 1 orange & add to the strawberries.
Mix the sugar in with the fruit. Next add the yogurt & stir.
Squeeze the juice from the last orange into the bowl and stir.

Note: The yogurt & juice may separate if it is stored in the refrigerator. Stir before serving.

Moroccan turkey salad

Moroccan turkey salad -

Use up abundant roast meat in a healthy salad with aubergine, tomatoes, pomegranate and mint.

Ingredients:

2 pitta breads
2 tbsp olive oil
1 diced aubergine
1 tbsp harissa
250g halved cherry tomatoes
500g shredded leftover turkey breast
100g rocket
seeds 1 pomegranate or 110g tub pomegranate seeds
a few mint leaves

Method:

Tear the pitta into pieces and fry in the olive oil until crisp. Tip into a bowl, then fry the aubergine for 10 mins until soft. Add to the pitta with the harissa, tomatoes, turkey and rocket. Toss well. Scatter over pomegranate seeds and mint leaves.