Search Results

This dish is pure Moroccan comfort. The chicken falls apart in a silky sauce of spices, preserved lemons, and green olives — best enjoyed with warm bread or fluffy couscous. Ingredients: 1 whole chicken, cut into pieces 2 preserved lemons, quartered 1 cup green olives 2 onions, finely sliced 3 garlic cloves, crushed 1 tsp ground ginger 1 tsp turmeric ½ tsp black pepper Small bunch fresh coriander & parsley, chopped 2 tbsp olive oil Salt to taste Steps: In a tagine or large pan, sauté onions and garlic in olive oil until soft. Add chicken, spices, salt, and herbs. Brown gently. Add a splash of water, cover, and simmer for 30 minutes. Add preserved lemons and olives, simmer uncovered 15–20 mins more. Serve with warm flatbread or couscous. Tips: Add saffron if you like for extra depth. Let it rest 10 mins before serving for best flavor.

Zaalouk is a smoky, garlicky aubergine salad served warm or cold — perfect as a side dish or part of a mezze spread. A must-know for Moroccan food lovers! Ingredients: 2 large aubergines (eggplants), cubed 2 tomatoes, grated 2 garlic cloves, minced 2 tbsp olive oil 1 tsp paprika 1 tsp ground cumin ½ tsp chili flakes (optional) Juice of half a lemon Salt to taste Fresh coriander, chopped Steps: Steam or boil aubergines until soft, drain well. Heat olive oil, add garlic and tomatoes, cook down into a sauce. Add aubergines and mash gently into the tomato base. Stir in spices, salt, and cook until thickened (about 10 mins). Finish with lemon juice and coriander. Tips: Tastes even better the next day. Serve with crusty bread or alongside grilled meat.

This is Julie’s favorite crowd-pleaser — juicy meatballs simmered in spiced tomato sauce, finished with cracked eggs. Dip in crusty bread and you’ve got magic. Ingredients: 500g minced beef or lamb 1 small onion, grated 2 tbsp chopped parsley 2 tbsp chopped coriander 1 tsp ground cumin 1 tsp paprika ½ tsp cinnamon 2 cups tomato passata 4 eggs Olive oil, salt, pepper Steps: Mix meat with onion, herbs, and half the spices. Form into small balls. Fry lightly in a tagine or deep pan. Remove. Add tomato passata, spices, and simmer for 10 mins. Return meatballs to sauce, simmer 10 mins more. Crack eggs into the sauce, cover until just set. Tips: Use a lid with a glass top if possible to monitor egg doneness. Serve hot!

Homemade Moroccan bread is easy and so satisfying. Crusty outside, soft inside — perfect for scooping tagines or spreading with jam. Ingredients: 500g plain flour 1 tbsp semolina (optional, for dusting) 2 tsp dried yeast 1 tsp salt 1 tsp sugar 300ml warm water 2 tbsp olive oil Steps: Mix flour, yeast, salt, and sugar. Add water and oil. Knead 10 mins. Cover and rise 1 hour. Shape into 1 or 2 rounds. Flatten slightly. Place on baking tray (sprinkle semolina). Let rise 30 mins. Bake at 220°C (425°F) for 20–25 mins until golden. Tips: Make extra and freeze. Serve warm with olive oil and za’atar.

Sweet, moist, and perfumed with orange blossom, this Middle Eastern cake is simple but impressive — just the thing with mint tea or coffee after dinner. Ingredients: 1 cup fine semolina ½ cup sugar ½ cup plain yogurt ¼ cup melted butter 1 tsp baking powder ¼ cup desiccated coconut (optional) ½ cup syrup: sugar, water & orange blossom water Steps: Mix semolina, sugar, yogurt, butter, baking powder & coconut. Pour into greased square tin, bake 25–30 mins at 180°C (350°F). While warm, cut into squares and pour syrup over. Let it soak before serving. Tips: Don’t overbake — should be golden, not dry. Garnish with almonds or rose petals.

A cornerstone of Moroccan flavor, preserved lemons add depth, tang, and magic to tagines and salads. Making your own is surprisingly simple — just salt, lemons, and time. Ingredients: 5 unwaxed lemons 5 tbsp sea salt Extra lemon juice Sterile jar Steps: Slice each lemon lengthwise in quarters, stopping before you cut all the way through. Stuff each lemon with salt. Press into a jar, layering and squashing to release juices. Add extra juice to cover lemons fully. Seal and store in a cool, dark place for 3–4 weeks. Tips: Shake the jar every few days. Rinse lemons before using. Only the peel is typically used in cooking.

This fragrant Moroccan spice blend means “head of the shop” — a top-shelf mixture used in tagines, meats, and even roasted veg. Every family has its own version. Ingredients: 2 tsp ground cumin 2 tsp ground ginger 1½ tsp turmeric 1 tsp cinnamon 1 tsp paprika ½ tsp ground allspice ½ tsp ground cloves ½ tsp cayenne pepper Steps: Mix all spices in a bowl or jar. Store in an airtight container away from light. Use 1–2 tsp per dish. Tips: Adjust spice levels to your preference. Try with roasted carrots or chickpeas for an instant Moroccan vibe.

Chickpeas are humble, hearty, and used across the Middle East. Whether tossed in salads or simmered in stews, they bring earthy depth to every bite. Ingredients: 1 cup dried chickpeas (or 1 can, drained) Water for soaking and boiling Pinch of baking soda (optional) Steps: Soak chickpeas overnight in water. Drain, then simmer in fresh water (add soda if desired) for 1–1.5 hours until tender. Use in tagines, hummus, or grain bowls. Tips: Freeze cooked chickpeas in batches. Use aquafaba (chickpea liquid) for vegan baking!

This bold chili paste from North Africa adds smoky, spicy depth to almost any dish. Add to couscous, swirl into yogurt, or use as a marinade base. Ingredients: 6 dried red chilies, soaked 2 garlic cloves 1 tsp ground coriander 1 tsp ground cumin 2 tbsp olive oil 1 tbsp tomato paste Salt to taste Steps: Blend soaked chilies with garlic, spices, oil, and tomato paste until smooth. Store in a jar, topped with a thin layer of olive oil. Tips: Small jar of vibrant red harissa with a vintage spoon, surrounded by chilies.

In Moroccan households, couscous is more than a side — it’s a tradition. Light, fluffy, and ready in minutes, it soaks up flavor like a dream. Ingredients: 1 cup couscous 1 cup boiling water or broth 1 tbsp olive oil or butter Salt to taste Steps: Place couscous in a bowl with salt and oil. Pour over boiling liquid, cover with lid or foil. Let sit 5 minutes, then fluff with a fork. Tips: Add chopped herbs, dried fruit, or nuts for extra texture and flavor.