Moroccan Recipes
Perfumed with saffron, cumin, and preserved lemon, Moroccan cooking turns slow braises and steamed grains into something extraordinary. Explore fragrant tagines, seven-vegetable couscous, and warming soups built for sharing.
History, culture, core ingredients, techniques, and signature dishes.
Moroccan Chickpea Tagine
A warmly spiced Moroccan chickpea and vegetable tagine with apricots and cinnamon — sweet-savory, vegan, and ideal for batch cooking.
Moroccan Zaalouk (Smoky Eggplant Salad)
A silky cooked salad of roasted eggplant and tomato mashed with garlic, cumin, and paprika, served warm or cool with crusty bread.
Moroccan Harira Soup
A hearty tomato, lentil, and chickpea soup fragrant with ginger and cinnamon, traditionally served to break the fast during Ramadan.
Moroccan Vegetable Couscous
Fluffy steamed couscous crowned with a fragrant seven-vegetable stew of carrots, squash, chickpeas, and zucchini in a lightly spiced broth.
Moroccan Chicken Tagine with Preserved Lemon & Olives
Chicken thighs slow-braised with saffron, ginger, preserved lemon, and green olives until meltingly tender — the signature dish of the Moroccan clay tagine.
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