Top 9 Moroccan Recipes To Try At Home!

Top 9 Moroccan Recipes To Try At Home!

For all those food enthusiasts looking to make a new dish at home, let us take a look at the top 10 10 most easy recipes straight from the beautiful land of Morocco where food is considered as valued as precious jewels.


The literal meaning of “Tagine” is a cone shaped earthenware pot which is used for cooking. In Morocco, tagine is a one pot meal. It includes couscous and sliced meat or vegetable stew that is cooked slowly to enhance the flavor of the spices and also gives body to the dish. If you want to make this at home, you can find earthenware pots at your local market in India. Look for a heavy weight, deep dish pot which has a lid. If you are lucky enough to know a potter, get a tagine made for yourself! Here’s a recipe which you can try at home. If you’re a vegan, change the meat with any vegetable you like. For the meat eaters, the tagine can be made with any meat or seafood you like.

Preparation Time- 30 minutes.
Cooking time- 1 hour
Serves – 4

Ingredients needed-
2 chopped onions
4 cloves of garlic, peeled and minced
1 tsp ginger, minced
1/2 tsp pepper
1/2 tsp cumin
1/2 tsp cloves
1/2 tsp cinnamon
1 tsp saffron soaked in water
250 ml of Chicken/ vegetable stock
1 whole chicken cut into sizable pieces
Preserved lemons (optional)
Green olives (optional)
Chopped parsley and coriander

Place the tagine over the burner and heat some olive oil to sauté the chopped onions.
Let the onions soften and change into a golden brown colour.

Add the spices and garlic and cook them over low heat for a. Add the chicken pieces to the cooked spices and fry for a while on each side. Add salt according to your preference and then pour in the stock.

After this is done, the meat is brought to a boil and the heat is reduced to a point where it just simmers for 45 minutes.. By the time the tagine is ready, the chicken meat should be tender and falling off the bones. For the vegetarian version, cook the vegetables till they are soft but not mushy.

If you’re using the preserved lemons and olives, add them in in the last 5 minutes of cooking. Proceed to add the chopped parsley and coriander before serving and stir well.

The tagine is supposed to be served immediately with a bowl of steamed couscous or naan if you may please.



The health freak’s cheat on rice and one of the most interesting food items I’ve ever tasted. Couscous is nothing other than tiny little balls of semolina. Traditionally, couscous was prepared by steaming it on a double boiler. The ones we get at super markets are the instant variety. It is cooked by scooping out the desired amount into a bowl of hot water. While cooking, remember, use one and a half measures of water to each measure of couscous. The granules are left aside in the hot water bowl to rise and soak in all the liquid. The end result should be light, fluffy, granules and not a sticky, wet mess. For flavor, lot of people use mild broth or stock. Today, I’ll be showing you a refreshing, dry couscous recipe which can be enjoyed by itself or with a stew. Bon Apetit!

Preparation time- 10 minutes
Cooking time- 30 minutes
Serves- 4

Ingredients needed-
Instant couscous ( Available in majority of super markets today)
Oil (Olive preferably)
Minced garlic cloves, around 1 big clove
1 tsp Turmeric
Water, according to the amount of couscous you’re planning to make.
For a cup of the granules, use 1 1/2 cups of water.
Grated lemon zest
Chopped fresh coriander and mint.
1-2 tbsp of lemon juice.


In a sauce pan, heat the oil you’re using and add the turmeric and garlic. Stir and let the garlic infuse the oil with flavor for around a minute and a half. Add the water and bring it to a boil. To this mixture, add the couscous granules and cover it. Set it aside until the granules have soaked in all the liquid. With the help of a fork, fluff it and mix in the zest, lemon juice and chopped herbs. Add pepper and salt if desired for seasoning. Voila!



As this delightful thick, silky soup is being whisked away in your kitchen, you’re sure to have hungry tummies and even hungrier people eagerly waiting for the dish to arrive at the table. The words “Harira” comes from the Arabic word “Harir” which means silky. Thus, relating to the silky, smooth texture of the soup. Its not only a popular starter but can also be relished as a light snack. This Preparation uses a flour and water paste as a thickening agent to give the soup an opulent, sublime and blissful creamy feel.

Preparation time- 20 mins
Cooking time- 2 hours 50 mins
Serves- 4

Ingredients needed-
100 gm Dried chick peas soaked over night
50 gm Dried yellow split peas soaked over night
4 tbsp Olive oil
4 Tomatoes roughly chopped. You can also use canned tomatoes.
A small quantity of meat ( lamb, chicken or beef)
* exclude the meat if you’re vegan
Finely chopped cilantro, parsley and coriander
A few threads of saffron
3 tbsp of minced garlic and ginger
Ground pepper and salt to taste
1 large onion chopped roughly
1L Stock (of choice)


Heat the olive oil in a heavy base pot and sauté the onions, ginger, garlic with the meat pieces. You can also add bones to gain more flavor in the broth. Once the meat is light brown, add a little liquid with saffron, salt and pepper.

Simmer for about 5-8 minutes. Add the chopped tomatoes and let it boil for around 10 minutes or until the broth is thickened a little.

Now, add the chickpeas and yellow split peas with the remaining stock and cook for 45 minutes or until the peas are tender. At this time, add a little parsley and stir the thick soup. After around another 30-40 minutes the Harira will be thick and ready to serve.

Add the remaining amount of parsley with coriander and cilantro. Serve in soup bowls with a dollop of butter if you please.



This simple yet exquisite salad is a staple in Morocco. The primary ingredients of this recipe is pureed tomatoes and roasted peppers. This scrumptious salad can be enjoyed by itself or can be used a dip with tortilla chips or any crusty bread. Great twist isn’t it?

Preparation time- 5 mins
Cooking time- 30 mins
Serves- 4-5 (depends how you’re using it)

Ingredients needed-

4-6 large ripe tomatoes, seeded, peeled and chopped roughly
4 large green peppers roasted, peeled and cut into chunks
2-3 large garlic cloves, minced
1/2 cup freshly chopped parsley and cilantro
Salt, black pepper, paprika, cumin
Olive oil

Heat oil in a heavy pan.
Mix in the tomatoes, peppers, minced garlic, chopped fresh herbs and spices.
Cook for about 15-20 minutes or until the tomatoes are mushy. Cook it further so that the liquids from the tomatoes is reduced. While the vegetables are cooking, mash the tomatoes and peppers with the help of a form or back of a spoon.
Spoon out the Taktouka in a serving bowl and drizzle with a little olive oil and garnish with parsley.


5.Talakcha/ Bissara

Talakcha or Bissara is a warm, sublime and smooth dip. It is made with dried fava beans which is widely available at Mediterranean stores or online as well. Enjoy this opulent bissara with toasted pita or any crusty bread. You can also use it as a spread.

Preparation time- 5 mins
Cooking time- 30 mins
Serves- 4-5 (depends how you’re using it)

Ingredients needed-
2 tbsp Olive oil
2 tbsp Butter
3 Garlic cloves
1 L Water
Dried fava bean which are soaked overnight
Coriander chopped freshly
Red chili flakes or powder
2 tsp Paprika
2 tsp Cumin powder
Salt to taste
Pepper as per taste
Lemon juice


Heat the butter and oil in a heavy pan and add the garlic to it. Sauté for a while.
Put in the fava beans, coriander, paprika and water. Boil this for about an hour. The beans should be soft and well cooked.

Let the mixture cool down a bit and then mash, and process to a smooth, thick, paste- like consistency. Top off with salt, cumin powder and lemon juice. Give it a nice stir.

Once you’ve tipped it into the serving bowl, garnish it with coriander leaves and red chilli. Drizzle a little olive oil over it and there you have it!


6.Ferak Maamer

If you’re in a rush and have people coming over, this dish is just the thing you want to prepare. It does have an array of ingredients but, you just need to add everything and bake it. No fussing over the stove or running around to look for pots and pans. The best part? There’s hardly any dirty utensils to get rid of. Ferak maamer means, couscous stuffed Poussin. You can use chicken or pigeon too.

Preparation time- 20 mins
Cooking time- 1 hour 30 mins
Serves- 4-5 (depending on appetite)

Ingredients needed-
For stuffing- Instant couscous
2 tsp Olive oil
3 tbsp Honey
4 tbsp Pine nuts
4 tbsp Raisins
White part of 3 spring onions
4 Garlic cloves
1 tsp Harissa
1.5 tbsp Cinnamon powder
1.5 tbsp Cumin powder
1.5 tbsp Minced ginger
Mint leaves chopped up
Coriander chopped

For the Poussin or chicken-

4 Poussin or 4 spring chicken
1 L Chicken stock
Few Saffron strands
Handful Mint leaves
Coriander leaves
Lemon juice


Cook the couscous as per the instructions on the box you’ve bought and, add the rest of the ingredients to it and mix well.

Now, preheat the oven to 200℃.

Salt the Poussin or chicken lightly in the cavity and then stuff it with the couscous preparationaration.

In a deep, oven proof pan, heat the stock and add the saffron to it. Let it simmer then put the Poussin in and cover the pan.

Reduce the heat and let it cook for around 20-25 minutes.

Let it off the heat and cook in the oven for about 20-30 minutes. Once that is done, pour out all the remaining liquid and bakes for another 10 minutes.

Serve with a dip or dig straight in.



This marinade is a household requirement for the Moroccans. It is generally used to give seafood flavor but, you can also use it with any other meat or to saute vegetables. It is pungent and you can also use it to spread over some bread before toasting it with cheese.

Preparation time- 5 mins
Cooking time- 15 mins

Ingredients needed-
Good bunch of fresh cilantro or coriander leaves
1/2 cup Fresh parsley (optional)
2-3 tbsp toasted and ground cumin seeds
3 Cloves of garlic, minced
Salt and pepper to taste
Olive oil


Add all the ingredients excluding the oil, into a food processor and make a paste. Add the oil and mix.
Voila! Your bowl of luscious Charmoula is ready!



This condiment is very close to the hearts of Moroccan people. From using it as an agent to flavor meat and seafood to using it in stews and soups, this spice mix is very versatile in nature. It has a very hot taste and thus a little bit of it is more than enough to pack the spicy punch into any simple dish.

Preparation time- 5 mins
Cooking time- 15 mins

Ingredients needed-
5 ounces of dried red chilies of your choice. Do remember, the chilies should be spicy.
2 tbsp Caraway seeds
2 tbsp Cumin seeds
2 tbsp Coriander seeds
5 cloves of garlic, peeled
Salt to taste
Olive oil

In a pan of hot water, immerse the dried chilies to soften them.
Toast and grind the seeds.
Drain the chilies and, reserve the liquid.
Stem the softened red chilies.
Add all the chilies, spices and salt in a food processor and blend into a paste. If the end result is too thick, add a little bit of the reserved liquid and then the olive oil the processor is blitzing.
Pour the paste into a jar and top it with oil to preserve it.


9.Moroccan Mint Tea

To end this journey of Moroccan novelties, I bring you the very special Moroccan mint tea. The serving process of this soothing hot beverage is a ceremony in itself. It is minty, subtle, warming and a good way to end a hearty meal.

Preparation time- 10 mins
Cooking time- 30 mins
Serves- 4 (depends)

Ingredients needed-

1 tbsp gunpowder green tea
2 tbsp sugar (adjust it according to your liking)
A good handful of mint leaves
5 1/2 cups of boiling water.

Method –
For this recipe, you will need a teapot. If you don’t have one, you can brew the tea leaves.
Add the loose tea straight into the teapot and add a cup of the boiling water into it.
Let it brew for a minute.
Now, pour the tea into a glass and let it aside and put another cup of tea into the teapot.
Take the teapot and swirl it in a circular motion and discard the liquid.
Tip in the mint leaves, sugar and the glass of tea that was set aside. Fill the teapot with the remaining boiling water and let it simmer over medium heat for 5 minutes.
Once it is out of the heat, pour a glass of tea and put it back in the pot to mix everything well. Repeat this twice.
Fill the glasses by pouring the tea from a height so that it froths. Enjoy!!