World Flavors Cookbook

Morocco Recipes

Moroccan cuisine blends Berber, Arab, Andalusian, and Mediterranean influences. Known for complex spice blends, slow-cooked tagines, and aromatic pastries, it offers one of the world's most fragrant culinary traditions.

Recipes from Morocco

• Moroccan Mechoui

  A whole lamb slow-roasted over charcoal or in a clay oven until the skin is shatteringly crisp and the meat pulls away with the touch of a finger.

• Harira (Moroccan Lentil Soup)

  A rich and aromatic soup that is the hallmark of Moroccan cuisine, especially during the month of Ramadan.

• Chicken Bastilla

  A sophisticated Moroccan pie that layers shredded chicken, aromatic eggs, and toasted almonds in paper-thin pastry, dusted with cinnamon and sugar.

• Zaalouk (Eggplant & Tomato Salad)

  A warm and smoky Moroccan salad made of roasted eggplants and tomatoes, seasoned with cumin and paprika.

• Lamb Tajine with Prunes

  A classic Moroccan slow-cooked stew where tender lamb meets the sweetness of honeyed prunes and the crunch of toasted almonds.

• Seven Vegetable Couscous

  The traditional Moroccan Friday meal — a mountain of fluffy steamed semolina topped with a vibrant array of slow-cooked vegetables and meat.

• Brochettes à la Marocaine

  Juicy skewers of lamb or beef, marinated in a blend of onions, herbs, and warm Moroccan spices, grilled over charcoal.

• Poisson au Charmoula

  Fresh white fish marinated in a vibrant green "charmoula" herb and spice paste, baked or fried until tender.

• Tagine (Chicken or Lamb)

  The definitive Moroccan slow-cooked stew, named after the earthenware pot with a conical lid in which it is cooked. A perfect balance of savory meat, sweet fruits, and aromatic spices.

• Loubia (White Bean Stew)

  Morocco's beloved white bean stew simmered in a spiced tomato sauce with cumin, paprika, and fresh herbs.

• Couscous Royale

  Morocco's Friday feast — fluffy steamed semolina couscous piled with a rich lamb and vegetable stew of seven vegetables.

• Kabsa

  The Arabian Peninsula's beloved spiced rice and meat dish — basmati rice cooked with a fragrant blend of cardamom, cinnamon, cloves, and tomatoes, topped with roasted chicken or lamb.

• Tagine Lamb with Prunes

  A fragrant Moroccan tagine of fall-apart lamb shoulder with sweet prunes, almonds, cinnamon, and honey.

• Tagine Kefta (Meatball Tagine)

  Morocco's most popular home-cooked tagine — spiced lamb meatballs in a vibrant tomato-cumin sauce with eggs poached on top.