MA Top 10 traditional Moroccan recipes.

Ingredients

• 1 lb / 450 g chicken
• 1 tsp–2 tbsp preserved lemon, to taste
• olives, as needed
• 1–2 cups prepared onion
• 1 tsp–2 tbsp spices, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the chicken and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• 1½–2 cups couscous
• 1–2 cups prepared vegetables
• 1½–2 cups chickpeas
• 1 lb / 450 g lamb
• 1 lb / 450 g chicken
• 1 tsp–2 tbsp spices, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Rinse the rice, grains, beans or lentils if needed, then drain well.
2. Cook aromatics in oil or butter until fragrant.
3. Add the main ingredients for Couscous and stir to coat.
4. Add liquid, cover and cook gently until tender.
5. Rest off the heat for a few minutes, then fluff or stir carefully.
6. Serve with herbs, sauce, pickles, salad or the traditional side dish.

Ingredients

• 1–2 cups prepared tomatoes
• 1½–2 cups lentils
• 1½–2 cups chickpeas
• 1–2 cups prepared herbs
• 1 tsp–2 tbsp spices, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the tomatoes and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• enough phyllo for serving or wrapping
• 1 lb / 450 g chicken
• 1 portion almonds
• 1 tsp–2 tbsp cinnamon, to taste
• 2–4 eggs
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Pastilla and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Pastilla warm, fresh or chilled depending on the traditional style.

Ingredients

• 2–4 eggplant
• 1–2 cups prepared tomatoes
• 1 tsp–2 tbsp garlic, to taste
• 1 tsp–2 tbsp cumin, to taste
• 1–3 tbsp olive oil
• salt, to taste

Method

1. Wash, chop and prepare all fresh ingredients before mixing.
2. Combine the base ingredients for Zaalouk in a bowl.
3. Add dressing, sauce, herbs, citrus or spices gradually.
4. Taste and adjust salt, acidity, heat and texture.
5. Let the dish rest briefly if it benefits from the flavors blending.
6. Serve fresh with bread, rice, grilled food or other dishes.

Ingredients

• 1 lb / 450 g ground beef
• 1 lb / 450 g lamb
• 1–2 cups prepared tomatoes
• 1 tsp–2 tbsp spices, to taste
• 2–4 eggs
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the ground beef and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• 1–3 cups green tea
• 1–2 cups prepared fresh mint
• 1 tsp–2 tbsp sugar, to taste
• salt, to taste

Method

1. Prepare the glass, cup or serving jug and chill it if the drink is usually served cold.
2. Combine the key ingredients for Moroccan Mint Tea and stir until balanced.
3. Taste and adjust sweetness, strength or acidity before serving.
4. Serve immediately, or chill briefly if you prefer a colder drink.

Ingredients

• 1 lb / 450 g lamb
• 1 tsp–2 tbsp cumin, to taste
• 1 tsp–2 tbsp salt, to taste
• 1–3 tbsp butter
• 1–3 tbsp oil

Method

1. Season or marinate the lamb with the listed aromatics and spices.
2. Heat the grill, barbecue, skillet or oven until hot.
3. Cook the Mechoui until browned outside and cooked through inside.
4. Rest the meat or vegetables briefly so the juices settle.
5. Slice or serve with bread, rice, salad, sauces or pickles.
6. Taste the final dish and add salt, herbs, lemon or chile if needed.

Ingredients

• 2 cups flour
• semolina, as needed
• 1–3 tbsp oil
• 1–3 tbsp butter
• 1 tsp–2 tbsp salt, to taste

Method

1. Mix the batter or dough until it comes together, then rest it if the recipe benefits from resting.
2. Prepare the filling, toppings or sauce while the dough rests.
3. Shape or pour the Msemen into the right size portions.
4. Cook on a hot pan, griddle or oven until golden and cooked through.
5. Add toppings, sauce or garnish and serve warm.

Ingredients

• 2 cups toasted flour
• 1 portion sesame
• 1 portion almonds
• 1 tsp–2 tbsp honey, to taste
• 1 tsp–2 tbsp spices, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Prepare and measure the ingredients before you start cooking.
2. Cook the aromatics or base ingredients first to build flavor.
3. Add the main ingredients for Sellou and cook until the texture is right.
4. Season gradually, tasting as you go.
5. Finish with herbs, sauce, citrus, butter, oil or garnish as appropriate.
6. Serve the Sellou warm, fresh or chilled depending on the traditional style.