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Moroccan Recipes

35 recipes

Moroccan cooking blends Amazigh (Berber), Arab and Andalusian traditions with the spice trade that passed through the country for centuries. Slow-cooked dishes lead the table. Tagines, named after the conical clay pot, braise meat, fish or vegetables with onion, garlic, saffron, ginger and cumin, and sweet and savory often meet, as in lamb with prunes. Couscous is the traditional Friday meal. Bread is baked daily and doubles as a spoon. Lunch starts with small cooked salads such as zaalouk and taktouka and ends with fruit, orange salad or pastries made with almonds, honey and orange blossom water. Mint tea follows nearly every meal. During Ramadan, harira, dates and chebakia break the fast, and roast lamb is central to Eid al-Adha. On the Atlantic coast, sardines and white fish are cooked with chermoula, a blend of herbs, garlic and lemon, and preserved lemons and olives season dishes across the country.

Staple ingredients

Breakfast

Appetizers

Soups

Salads

Main Dishes

Breads

Desserts

Snacks

Drinks

Sauces, Dips and Condiments

Pickles and Preserves

Common questions

What is Moroccan food known for?

Tagines, couscous, pastilla and harira, along with preserved lemons, olives and warm spices such as cumin, ginger and cinnamon. Sweet and savory pairings, like lamb with prunes, are a signature.

What is the national dish of Morocco?

There is no official one, but couscous is the dish most Moroccans would name, and it is traditionally served on Fridays. Tagines are just as iconic, especially chicken with preserved lemon and olives.

Is Moroccan food spicy?

Not usually hot. Dishes are aromatic and warmly spiced with cumin, ginger, paprika and cinnamon rather than chili. Harissa or chili paste is served on the side for anyone who wants heat.