Moroccan Recipes Worth Slowing Down For
Six treasured dishes from the Moroccan table, each made with honest fats that let the spices and ingredients shine.
Lamb Tagine with Apricots
Tender lamb slow-braised with sweet apricots, warm cinnamon, and honey until it falls off the bone. The signature dish of a Moroccan celebration.
Ingredients
- 3 tbsp smen or ghee (or unsalted butter)
- 1.2 kg lamb shoulder, cut into large chunks
- 2 large onions, grated
- 4 cloves garlic, minced
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp saffron threads, soaked in warm water
- 1 tsp ground cumin
- 200g dried apricots
- 2 tbsp honey
- 1 tbsp toasted sesame seeds
- 50g whole almonds, toasted
- Salt and black pepper to taste
- Fresh coriander to garnish
Instructions
- Melt the smen in a heavy tagine or Dutch oven over medium heat. Brown the lamb chunks well on all sides, then remove and set aside.
- Lower the heat and add the grated onion and garlic. Cook gently for 8 minutes until soft and golden.
- Stir in ginger, cinnamon, cumin, saffron with its water, salt, and pepper. Return the lamb and add enough water to almost cover.
- Cover and simmer very gently for 1 hour 30 minutes, turning the lamb occasionally, until the meat is meltingly tender.
- Add the apricots and honey, then cook uncovered for 20 minutes until the sauce thickens and glazes the meat.
- Scatter with toasted almonds, sesame seeds, and fresh coriander. Serve with warm bread or couscous.
Harira Soup
The beloved Moroccan soup of lentils, chickpeas, and tomato, enriched with tender lamb and a handful of fresh herbs. Comforting in every spoonful.
Ingredients
- 3 tbsp olive oil
- 300g lamb, cut into small cubes
- 2 onions, finely chopped
- 2 celery stalks, diced
- 3 tomatoes, grated
- 2 tbsp tomato paste
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 150g brown lentils, rinsed
- 1 can (400g) chickpeas, drained
- 1 large bunch coriander and parsley, chopped
- 1.5 liters water or broth
- Juice of 1 lemon
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot and brown the lamb cubes for a few minutes. Add the onion and celery and cook until soft.
- Stir in the grated tomato, tomato paste, turmeric, cinnamon, salt, and pepper. Cook for 5 minutes until fragrant.
- Add the lentils and water. Bring to a boil, then simmer covered for 40 minutes until the lentils are tender.
- Add the chickpeas and most of the chopped herbs. Simmer for another 15 minutes.
- Finish with lemon juice and adjust the seasoning. Serve hot, topped with the remaining fresh herbs.
Chicken Tagine with Preserved Lemon
Golden chicken braised with green olives, preserved lemon, and saffron. Bright, savory, and deeply Moroccan.
Ingredients
- 3 tbsp ghee or unsalted butter
- 1 whole chicken, cut into 8 pieces
- 2 onions, thinly sliced
- 4 cloves garlic, minced
- 1/2 tsp saffron threads
- 1 tsp ground ginger
- 1 preserved lemon, quartered
- 150g green olives, pitted
- 1 tsp ground cumin
- 1 bunch fresh coriander, tied
- 1 cup water
- Salt and black pepper to taste
Instructions
- Melt the ghee in a tagine over medium heat. Brown the chicken pieces on all sides, then set aside.
- Add the sliced onion and garlic; cook gently until soft and golden, about 8 minutes.
- Stir in the ginger, cumin, saffron, salt, and pepper. Return the chicken and add the water and the tied coriander.
- Cover and simmer gently for 45 minutes, turning the chicken halfway, until very tender.
- Add the preserved lemon and green olives. Cook uncovered for another 15 minutes until the sauce reduces.
- Discard the coriander bundle and serve hot with warm khobz bread.
Zaalouk (Smoky Eggplant)
A silky Moroccan salad of roasted eggplant and tomato, melted down with garlic, cumin, and good olive oil. Served warm with crusty bread.
Ingredients
- 1/4 cup olive oil
- 2 large eggplants
- 4 ripe tomatoes, chopped
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/2 tsp cayenne (optional)
- 2 tbsp chopped parsley
- 2 tbsp chopped coriander
- Juice of 1/2 lemon
- Salt to taste
Instructions
- Char the eggplants over an open flame or roast at 220C until the skins blister and the flesh is soft. Peel and roughly chop.
- Warm the olive oil in a wide pan. Add the garlic and cook for 1 minute until fragrant.
- Add the tomatoes, cumin, paprika, and cayenne. Cook for 10 minutes until thick.
- Stir in the chopped eggplant and mash gently. Cook for 15 minutes until the mixture is silky and reduced.
- Finish with lemon juice, parsley, coriander, and salt. Serve warm, drizzled with a little more olive oil.
Homemade Khobz Bread
The round, semolina-flecked bread found on every Moroccan table. Crusty outside, soft within, perfect for scooping up tagine.
Ingredients
- 500g bread flour
- 150g fine semolina
- 2 tsp salt
- 1 tbsp sugar
- 7g instant yeast
- 2 tbsp olive oil
- 320ml warm water
- 2 tbsp melted butter for brushing
- Extra semolina for dusting
Instructions
- Mix the flour, semolina, salt, sugar, and yeast in a large bowl. Add the olive oil and warm water and bring together into a dough.
- Knead on a floured surface for 10 minutes until smooth and elastic. Cover and rest for 15 minutes.
- Divide into two balls, flatten into rounds about 2cm thick, and place on a semolina-dusted tray.
- Cover and let rise for 1 hour until puffy. Prick the tops a few times with a fork.
- Bake at 220C for 20 to 25 minutes until golden and hollow-sounding. Brush with melted butter and cool on a rack.
Ghriba Almond Cookies
Crackle-topped Moroccan almond cookies, rich with butter and orange blossom. The sweet ending to any Maghreb meal.
Ingredients
- 300g ground almonds
- 150g icing sugar, plus extra for coating
- 100g unsalted butter, melted
- 2 eggs
- 1 tsp baking powder
- 1 tbsp orange blossom water
- Zest of 1 lemon
- Pinch of salt
- 24 whole blanched almonds
Instructions
- Mix the ground almonds, icing sugar, baking powder, lemon zest, and salt in a bowl.
- Add the melted butter, eggs, and orange blossom water. Bring together into a soft dough and chill for 20 minutes.
- Roll the dough into walnut-sized balls and coat each generously in icing sugar.
- Place on a lined tray, press a whole almond into the top of each, and leave a little space between them.
- Bake at 170C for 15 minutes until the tops crack and the edges are set but still pale. Cool completely before serving.
