20 Exotic Moroccan Recipes Delightful

Prepare to embark on a culinary adventure that will transport your taste buds straight to the vibrant streets of Morocco! From the aromatic spices of a traditional tagine to the sweet, flaky layers of baklava, our collection of 20 exotic Moroccan recipes is designed to inspire home cooks across North America. Whether you’re craving something savory or sweet, these dishes promise to delight. Keep reading to discover your next kitchen masterpiece!

Moroccan Chicken Tagine with Preserved Lemons and Olives

Discover the rich flavors of Morocco with this easy-to-follow recipe that brings the exotic taste of preserved lemons and olives right to your kitchen. Perfect for a cozy dinner, this dish combines tender chicken with vibrant spices for a meal that’s as nutritious as it is delicious.

Ingredients

• 2 lbs chicken thighs, bone-in and skin-on (for more flavor)
• 1 cup green olives, pitted (or any olives you prefer)
• 2 preserved lemons, quartered (find them in specialty stores)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, thinly sliced (yellow or white)
• 3 garlic cloves, minced (adjust to taste)
• 1 tsp ground cumin (toast for extra aroma)
• 1 tsp ground ginger (fresh grated works too)
• 1/2 tsp turmeric (for color and health benefits)
• 1/2 tsp cinnamon (a pinch more for sweetness)
• 2 cups chicken broth (low sodium preferred)
• Salt to taste (start with 1/2 tsp)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large tagine or deep skillet over medium heat until shimmering.
2. Season chicken thighs with salt and sear skin-side down for 5-7 minutes until golden brown. Flip and sear the other side for 3 minutes. Remove and set aside.
3. In the same pot, add sliced onions and sauté until soft and translucent, about 5 minutes. Tip: Scrape the browned bits from the chicken for extra flavor.
4. Add minced garlic, cumin, ginger, turmeric, and cinnamon. Stir for 1 minute until fragrant.
5. Pour in chicken broth and bring to a simmer, scraping up any stuck bits from the bottom of the pot.
6. Return chicken to the pot, skin-side up. Add preserved lemons and olives. Cover and simmer on low heat for 45 minutes. Tip: Check occasionally to ensure the liquid doesn’t evaporate completely.
7. After 45 minutes, uncover and cook for an additional 10 minutes to slightly reduce the sauce. Tip: The chicken should be tender and easily pull apart with a fork.
8. Garnish with fresh cilantro before serving.

Chicken tagine offers a delightful contrast of textures, from the tender meat to the briny olives and soft preserved lemons. Serve it over couscous or with warm bread to soak up the aromatic sauce for a truly Moroccan experience.

Spicy Moroccan Lentil Soup

Lentils are a powerhouse of nutrition, and this Spicy Moroccan Lentil Soup brings them to life with a blend of warming spices and hearty vegetables. Perfect for a cozy night in, this soup is as nourishing as it is flavorful, guiding you through each step to ensure a delicious outcome.

Ingredients

• 1 cup dried green or brown lentils (rinsed and drained)
• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 carrots, diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (adjust to taste)
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes, undrained
• Salt to taste
• Fresh cilantro or parsley for garnish (optional)

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
3. Stir in the garlic and tomato paste, cooking for another minute until fragrant.
4. Add the cumin, coriander, cinnamon, and cayenne pepper, stirring to coat the vegetables in the spices.
5. Pour in the lentils, vegetable broth, and diced tomatoes with their juices. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender.
7. Season with salt to taste before serving.
8. Garnish with fresh cilantro or parsley if desired.

Warm and inviting, this soup boasts a velvety texture with a kick of spice that’s balanced by the sweetness of the carrots and tomatoes. Serve it with a dollop of yogurt or a side of crusty bread for a complete meal that’s sure to satisfy.

Moroccan Lamb Kebabs with Harissa Yogurt Sauce

Today we’re diving into the vibrant flavors of Morocco with a dish that’s as fun to make as it is to eat. These Moroccan Lamb Kebabs with Harissa Yogurt Sauce are perfect for grilling season, offering a delightful mix of spices and a creamy, spicy sauce that balances each bite.

Ingredients

• 1 lb ground lamb (for a leaner option, you can use ground turkey)
• 1 tbsp harissa paste (adjust to taste for more or less heat)
• 1 tsp ground cumin (toasted for extra flavor)
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 cup plain yogurt (Greek yogurt for thicker sauce)
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• 1 tbsp olive oil (or any neutral oil)
• Wooden skewers (soaked in water for 30 minutes to prevent burning)

Instructions

1. In a large bowl, combine the ground lamb, harissa paste, cumin, smoked paprika, and salt. Mix until the spices are evenly distributed throughout the meat.
2. Divide the mixture into 8 equal portions. Shape each portion around a wooden skewer, forming a long, thin kebab.
3. Preheat your grill to medium-high heat, about 375°F to 400°F. Brush the grill grates with olive oil to prevent sticking.
4. Place the kebabs on the grill. Cook for 4-5 minutes on each side, or until the lamb is fully cooked and has nice grill marks.
5. While the kebabs are cooking, mix the yogurt and lemon juice in a small bowl to create the harissa yogurt sauce.
6. Once the kebabs are done, remove them from the grill and let them rest for 2 minutes before serving.

Just before serving, drizzle the harissa yogurt sauce over the kebabs or serve it on the side for dipping. The kebabs are juicy and packed with flavor, while the sauce adds a creamy, tangy contrast. For an extra touch, serve them over a bed of couscous or with a side of grilled vegetables.

Vegetable Moroccan Couscous with Chickpeas

Every home cook deserves a dish that’s both nourishing and straightforward to prepare, and this Vegetable Moroccan Couscous with Chickpeas fits the bill perfectly. Let’s dive into creating this flavorful, wholesome meal together.

Ingredients

• 1 cup couscous (preferably whole wheat for extra fiber)
• 1 1/2 cups vegetable broth (or water, but broth adds more flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 can (15 oz) chickpeas, drained and rinsed (for a quicker meal)
• 1 medium carrot, diced (about 1/2 cup)
• 1 medium zucchini, diced (about 1 cup)
• 1/2 tsp ground cumin (adjust to taste)
• 1/2 tsp ground turmeric (for color and health benefits)
• Salt to taste (start with 1/4 tsp)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. In a medium saucepan, bring the vegetable broth to a boil over high heat. Tip: Using broth instead of water will infuse the couscous with more flavor.
2. Once boiling, remove the saucepan from the heat, stir in the couscous and olive oil, cover, and let sit for 5 minutes. Tip: Letting it sit covered ensures the couscous absorbs all the liquid and becomes fluffy.
3. While the couscous is sitting, heat a large skillet over medium heat and add the diced carrot and zucchini. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
4. Add the chickpeas, cumin, turmeric, and salt to the skillet. Cook for another 3 minutes, stirring frequently, to warm the chickpeas and blend the spices. Tip: Toasting the spices with the vegetables enhances their flavors.
5. Fluff the couscous with a fork and transfer it to a large serving bowl. Add the vegetable and chickpea mixture, tossing gently to combine.
6. Garnish with fresh parsley before serving.

Now, this dish offers a delightful contrast of textures, from the fluffy couscous to the tender vegetables and creamy chickpeas. Not only is it a feast for the senses, but it’s also versatile—serve it warm as a main dish or at room temperature as part of a larger spread.

Moroccan Fish Tagine with Chermoula

Unlock the vibrant flavors of North Africa with this Moroccan Fish Tagine with Chermoula, a dish that beautifully marries the freshness of fish with the bold spices of chermoula sauce. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 1.5 lbs white fish fillets (like cod or halibut, cut into chunks)
• 1/4 cup olive oil (or any neutral oil)
• 1 cup chopped cilantro (stems and leaves, for maximum flavor)
• 4 garlic cloves (minced)
• 1 tsp ground cumin (adjust to taste)
• 1 tsp paprika
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp cayenne pepper (optional, for heat)
• 1 lemon (juiced, about 3 tbsp)
• 1 cup water
• 1 large onion (sliced)
• 1 bell pepper (sliced, any color)
• 2 tomatoes (diced)

Instructions

1. In a bowl, combine cilantro, garlic, cumin, paprika, salt, cayenne pepper, and lemon juice to make the chermoula sauce.
2. Heat olive oil in a tagine or deep skillet over medium heat. Add onions and bell pepper, sautéing until soft, about 5 minutes.
3. Add tomatoes to the skillet, cooking for another 3 minutes until they begin to soften.
4. Place fish chunks on top of the vegetable mixture. Pour the chermoula sauce evenly over the fish.
5. Add water to the skillet, ensuring it covers the bottom but doesn’t submerge the fish.
6. Cover and simmer on low heat for 20 minutes, or until the fish is opaque and flakes easily with a fork.
7. Tip: Avoid stirring the fish once added to prevent breaking. Tip: Check the liquid level halfway through cooking; add a splash of water if needed. Tip: Serve with couscous or crusty bread to soak up the flavorful sauce.

Best enjoyed fresh, this tagine offers a tender fish with a sauce that’s both aromatic and slightly tangy. For a colorful presentation, garnish with extra cilantro and lemon slices before serving.

Sweet Moroccan Carrot Salad

Kickstart your culinary adventure with this vibrant Sweet Moroccan Carrot Salad, a dish that beautifully marries the sweetness of carrots with the warmth of Moroccan spices. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 4 cups grated carrots (packed, for a hearty base)
• 1/4 cup olive oil (or any neutral oil, for dressing)
• 2 tbsp honey (adjust to taste, for sweetness)
• 1 tsp ground cumin (for that authentic Moroccan flavor)
• 1/2 tsp cinnamon (adds a warm, sweet note)
• 1/4 cup chopped fresh parsley (for freshness and color)
• 1 tbsp lemon juice (brightens the dish)
• Salt to taste (enhances all the flavors)

Instructions

1. In a large bowl, combine the grated carrots and chopped parsley.
2. In a small bowl, whisk together the olive oil, honey, ground cumin, cinnamon, lemon juice, and salt until well blended.
3. Pour the dressing over the carrot mixture and toss until all the carrots are evenly coated. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
4. Taste and adjust the seasoning if necessary. Tip: If you prefer a sweeter salad, add a bit more honey.
5. Serve the salad chilled or at room temperature. Tip: For an extra crunch, sprinkle with toasted almonds before serving.

Zesty and refreshing, this Sweet Moroccan Carrot Salad offers a delightful crunch with every bite, complemented by the harmonious blend of sweet and spicy flavors. Serve it as a standalone dish or alongside grilled meats for a complete meal.

Moroccan Beef Stew with Sweet Potatoes

Discover the rich flavors of Morocco with this hearty beef stew, perfectly balanced with the sweetness of potatoes. Designed for beginners, this recipe breaks down each step to ensure a delicious outcome every time.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes (for tender bites)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (yellow or white for sweetness)
• 3 garlic cloves, minced (fresh is best)
• 1 tbsp ground cumin (toast for extra flavor)
• 1 tsp ground cinnamon (adds warmth)
• 1 tsp paprika (smoked or sweet, adjust to taste)
• 1/2 tsp ground ginger (for a subtle kick)
• 4 cups beef broth (low sodium preferred)
• 2 large sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
• 1/2 cup dried apricots, halved (adds a chewy texture)
• Salt and pepper to taste (start with 1/2 tsp salt)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add beef cubes in a single layer, working in batches if necessary, and brown on all sides, about 3-4 minutes per batch. Tip: Don’t overcrowd the pot to ensure proper browning.
3. Remove beef and set aside. In the same pot, add onion and cook until translucent, about 5 minutes, stirring occasionally.
4. Add garlic, cumin, cinnamon, paprika, and ginger. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
5. Return beef to the pot. Add beef broth, scraping the bottom to loosen any browned bits. Tip: These bits add depth to the stew’s flavor.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
7. Add sweet potatoes and apricots. Cover and simmer for another 30 minutes, or until sweet potatoes are tender. Tip: Test doneness by piercing a potato cube with a fork; it should slide off easily.
8. Season with salt and pepper. Serve hot.

Velvety tender beef and sweet potatoes melt in your mouth, while apricots offer a surprising burst of sweetness. For an authentic touch, serve over couscous or with a side of warm, crusty bread to soak up the flavorful broth.

Moroccan Mint Tea

Just imagine sipping on a refreshing, aromatic beverage that transports you straight to the bustling streets of Morocco. Moroccan Mint Tea is not just a drink; it’s a cultural experience, combining the bold flavors of green tea with the fresh zest of mint, all sweetened to perfection. Follow these steps to bring this exotic tradition into your home.

Ingredients

• 4 cups water (filtered for best taste)
• 2 tablespoons green tea leaves (loose, for authentic flavor)
• 1/2 cup fresh mint leaves (plus extra for garnish)
• 1/4 cup sugar (adjust to taste)

Instructions

1. Boil the 4 cups of water in a medium saucepan over high heat until it reaches a rolling boil, about 212°F.
2. Add the 2 tablespoons of green tea leaves to the boiling water, then immediately remove the saucepan from the heat to prevent bitterness.
3. Let the tea steep for 2 minutes for a light flavor, or up to 5 minutes for a stronger taste.
4. Stir in the 1/4 cup of sugar until fully dissolved, adjusting the amount based on your sweetness preference.
5. Add the 1/2 cup of fresh mint leaves to the tea, gently pressing them against the side of the saucepan to release their oils.
6. Allow the tea to sit for an additional 3 minutes, enabling the mint flavor to infuse thoroughly.
7. Strain the tea into a teapot or directly into serving glasses, ensuring to catch all the tea leaves and mint.
8. Garnish each glass with a fresh mint leaf for an inviting presentation.

Kick back and enjoy the harmonious blend of sweet, minty, and slightly bitter notes in every sip. Serve it hot for a traditional experience or over ice for a refreshing summer twist.

Moroccan Spiced Roast Chicken

Creating a Moroccan Spiced Roast Chicken is simpler than you might think, and the result is a dish bursting with flavor that’s perfect for any occasion. Follow these steps to bring a taste of Morocco to your table.

Ingredients

• 1 whole chicken (about 4 lbs), patted dry
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp smoked paprika
• 1 tsp salt (adjust to taste)
• 1/2 tsp ground black pepper
• 1 lemon, halved
• 4 garlic cloves, smashed
• 1 cup chicken broth (for basting)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the chicken.
2. In a small bowl, mix together the olive oil, cumin, coriander, cinnamon, smoked paprika, salt, and black pepper to create a spice rub.
3. Rub the spice mixture all over the chicken, including under the skin for maximum flavor.
4. Place the lemon halves and smashed garlic cloves inside the chicken cavity to infuse it with aromatic flavors.
5. Place the chicken on a rack in a roasting pan and pour the chicken broth into the bottom of the pan to keep the meat moist during cooking.
6. Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer at the thickest part of the thigh.
7. Baste the chicken with the pan juices every 30 minutes to ensure it stays juicy and develops a golden-brown skin.
8. Once cooked, let the chicken rest for 10 minutes before carving to allow the juices to redistribute.

Outcome: The Moroccan Spiced Roast Chicken emerges from the oven with a crispy, golden skin and tender, flavorful meat. Serve it over a bed of couscous or with roasted vegetables to soak up the delicious juices for a complete meal.

Moroccan Eggplant Zaalouk

Today, we’re diving into the heart of Moroccan cuisine with a dish that’s as flavorful as it is versatile. Moroccan Eggplant Zaalouk is a smoky, spiced eggplant and tomato dip that’s perfect for any occasion, from a casual snack to an elegant appetizer.

Ingredients

– 2 medium eggplants, peeled and diced (about 4 cups)
– 3 tbsp olive oil (or any neutral oil)
– 1 large tomato, diced (about 1 cup)
– 3 garlic cloves, minced
– 1 tsp ground cumin (adjust to taste)
– 1 tsp paprika
– 1/2 tsp salt (adjust to taste)
– 1/4 cup water
– 2 tbsp chopped fresh cilantro (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat (about 350°F).
2. Add the diced eggplants to the skillet, stirring occasionally, until they start to soften, about 5 minutes.
3. Stir in the diced tomato, minced garlic, cumin, paprika, and salt, mixing well to combine all the ingredients.
4. Pour in the water, then reduce the heat to low, covering the skillet with a lid. Let it simmer for 20 minutes, stirring occasionally to prevent sticking.
5. After 20 minutes, remove the lid and continue to cook for another 5 minutes, or until most of the liquid has evaporated and the mixture has thickened.
6. Use a fork or potato masher to lightly mash the mixture, leaving some chunks for texture.
7. Garnish with chopped fresh cilantro before serving.
Just like that, you’ve created a dish that’s bursting with the rich, smoky flavors of Morocco. The texture should be creamy yet chunky, perfect for scooping up with warm bread or serving alongside grilled meats. For a creative twist, try it as a spread on sandwiches or as a topping for bruschetta.

Moroccan Harira Soup

Let’s dive into the heartwarming world of Moroccan Harira Soup, a staple during Ramadan but equally comforting any time of the year. This guide will walk you through each step, ensuring you can recreate this flavorful dish with confidence.

Ingredients

• 1 cup dried lentils (rinsed and drained)
• 1/2 cup chickpeas (soaked overnight, or canned and drained)
• 1 large onion (finely diced)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp ground turmeric
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground black pepper (adjust to taste)
• 6 cups chicken or vegetable broth (low sodium preferred)
• 1/2 cup tomato paste
• 1/2 cup fine vermicelli (broken into small pieces)
• 1/4 cup fresh cilantro (chopped, plus more for garnish)
• 1/4 cup fresh parsley (chopped, plus more for garnish)
• 1 lemon (cut into wedges, for serving)

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the diced onion, cooking until translucent, about 5 minutes, stirring occasionally.
3. Stir in the turmeric, ginger, cinnamon, and black pepper, cooking for 1 minute until fragrant.
4. Add the lentils and chickpeas to the pot, stirring to coat them in the spices.
5. Pour in the broth and tomato paste, bringing the mixture to a boil.
6. Reduce heat to low, cover, and simmer for 30 minutes, or until the lentils are tender.
7. Add the vermicelli, cooking for an additional 5 minutes until soft.
8. Stir in the cilantro and parsley, then remove from heat.
9. Serve hot, garnished with additional herbs and lemon wedges on the side.

Delightfully rich and aromatic, this Moroccan Harira Soup boasts a velvety texture with a hint of spice. For an authentic touch, serve with a side of dates and crusty bread to complete the meal.

Moroccan Lamb Tagine with Apricots

Moroccan Lamb Tagine with Apricots is a dish that marries the rich flavors of lamb with the sweet tanginess of apricots, creating a harmonious blend that’s both comforting and exotic. Mastering this recipe will transport your taste buds straight to the heart of Morocco, with each step carefully designed to build layers of flavor.

Ingredients

• 2 lbs lamb shoulder, cut into 2-inch pieces (for tenderness)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, finely chopped (for sweetness)
• 3 garlic cloves, minced (adjust to taste)
• 1 tsp ground cinnamon (for warmth)
• 1 tsp ground ginger (for a slight kick)
• 1 tsp ground turmeric (for color and health benefits)
• 1 cup dried apricots, halved (for a sweet contrast)
• 2 cups chicken stock (homemade preferred for depth)
• Salt, to taste (start with 1/2 tsp)

Instructions

1. Heat the olive oil in a large tagine or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add the lamb pieces in a single layer, working in batches if necessary, and brown on all sides, about 3 minutes per side. Remove and set aside.
3. In the same pot, add the chopped onion and sauté until translucent, about 5 minutes, scraping up any browned bits from the lamb.
4. Stir in the minced garlic, cinnamon, ginger, and turmeric, cooking until fragrant, about 1 minute.
5. Return the lamb to the pot and add the apricots and chicken stock, ensuring the lamb is mostly submerged.
6. Bring to a simmer, then reduce the heat to low, cover, and cook until the lamb is tender, about 1.5 to 2 hours, stirring occasionally.
7. Season with salt to taste before serving, remembering the apricots add sweetness.

Serve this tagine over a bed of fluffy couscous or with warm, crusty bread to soak up the rich sauce. The lamb should be fork-tender, and the apricots will have softened into the sauce, offering bursts of sweetness against the savory spices. This dish is a beautiful balance of flavors and textures, perfect for a special dinner or to impress guests with your culinary skills.

Moroccan Orange and Olive Salad

Fancy a refreshing salad that combines the sweet and savory in a uniquely Moroccan way? This Moroccan Orange and Olive Salad is a vibrant dish that’s as easy to make as it is delicious, perfect for beginners looking to explore global flavors.

Ingredients

• 2 large navel oranges (peeled and sliced into rounds, seeds removed)
• 1/2 cup pitted green olives (halved, or any variety you prefer)
• 2 tbsp extra virgin olive oil (or any neutral oil)
• 1 tbsp fresh lemon juice (adjust to taste)
• 1/4 tsp ground cumin (toasted for extra flavor)
• 1/4 tsp paprika (smoked or sweet, according to preference)
• Salt (a pinch, adjust to taste)
• Fresh mint leaves (for garnish, optional)

Instructions

1. Begin by arranging the orange slices on a serving platter, slightly overlapping them for a beautiful presentation.
2. Scatter the halved green olives evenly over the oranges, ensuring each bite will have a bit of both flavors.
3. In a small bowl, whisk together the olive oil, lemon juice, cumin, paprika, and salt until well combined. Tip: Toasting the cumin lightly before adding can enhance its aroma.
4. Drizzle the dressing over the oranges and olives, using a spoon to distribute it evenly. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
5. Garnish with fresh mint leaves for a pop of color and freshness before serving. Tip: If you’re preparing this ahead, add the mint just before serving to keep it vibrant.

Just like that, you’ve created a salad that’s a feast for the senses with its juicy oranges, briny olives, and aromatic spices. Serve it as a starter or alongside grilled meats for a contrast of flavors that’s sure to impress.

Moroccan Chicken Pastilla

Just imagine the aromatic blend of spices and tender chicken wrapped in a crispy, flaky pastry—that’s Moroccan Chicken Pastilla for you. This dish is a beautiful introduction to Moroccan cuisine, combining sweet and savory flavors in a way that’s sure to impress.

Ingredients

• 2 cups shredded cooked chicken (use rotisserie for convenience)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp turmeric
• 1/4 tsp saffron threads, crushed (optional for color and flavor)
• 1/2 cup slivered almonds, toasted
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 1 package phyllo dough, thawed (keep covered with a damp towel to prevent drying)
• 1/2 cup melted butter (for brushing the phyllo)
• Powdered sugar and cinnamon for dusting (adjust to taste)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 5 minutes.
2. Stir in the cinnamon, ginger, turmeric, and saffron, cooking for another minute until fragrant.
3. Add the shredded chicken to the skillet, mixing well to coat with the spices. Cook for 2-3 minutes, then remove from heat and stir in the almonds, parsley, and cilantro. Set aside to cool slightly.
4. Preheat your oven to 350°F (175°C). Brush a 9-inch pie dish with some of the melted butter.
5. Carefully layer 6 sheets of phyllo dough in the pie dish, brushing each with melted butter and letting the edges hang over the sides.
6. Spoon the chicken mixture into the phyllo-lined dish, then fold the overhanging edges over the filling. Top with 6 more phyllo sheets, brushing each with butter and tucking the edges into the dish to seal.
7. Bake for 30-35 minutes, or until the pastilla is golden brown and crispy.
8. Let it cool for 5 minutes, then dust the top with powdered sugar and cinnamon before serving.

Golden and crisp on the outside with a savory, spiced chicken filling, this pastilla is a delightful contrast of textures and flavors. Serve it with a side of mint tea for an authentic Moroccan experience.

Moroccan Spiced Chickpea and Spinach Stew

Warm up your kitchen with this hearty Moroccan Spiced Chickpea and Spinach Stew, a dish that combines simple ingredients with bold flavors for a satisfying meal. Perfect for beginners, this recipe walks you through each step to ensure delicious results.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (adjust to taste)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 4 cups fresh spinach, roughly chopped
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in minced garlic, cumin, coriander, smoked paprika, and cayenne pepper; cook for 30 seconds until fragrant.
4. Add chickpeas and diced tomatoes to the pot, stirring to combine with the spices.
5. Pour in vegetable broth, bring to a boil, then reduce heat to simmer for 15 minutes.
6. Add spinach in batches, stirring until wilted, about 2 minutes per batch.
7. Season with salt to taste, then remove from heat.

Flavorful and comforting, this stew boasts a rich blend of spices with the creamy texture of chickpeas and the freshness of spinach. Serve it over couscous or with a side of crusty bread to soak up the delicious broth.

Moroccan Lamb and Prune Tagine

Here’s how to create a Moroccan Lamb and Prune Tagine that’s rich in flavor and steeped in tradition. This dish combines tender lamb with sweet prunes and a blend of spices for a truly unforgettable meal.

Ingredients

• 2 lbs lamb shoulder, cut into 2-inch cubes (trim excess fat for a leaner dish)
• 1 cup pitted prunes (soak in warm water for 30 minutes if too dry)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, finely chopped (yellow or white for sweetness)
• 3 garlic cloves, minced (fresh is best for vibrant flavor)
• 1 tsp ground cinnamon (adds warmth and depth)
• 1 tsp ground ginger (for a slight kick)
• 1/2 tsp turmeric (gives color and earthiness)
• 1/4 tsp saffron threads, crushed (soak in 2 tbsp warm water to bloom)
• 2 cups chicken stock (low sodium to control saltiness)
• Salt to taste (start with 1/2 tsp and adjust)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large tagine or heavy-bottomed pot over medium heat until shimmering.
2. Add the lamb cubes in a single layer, working in batches if necessary, and brown on all sides, about 5 minutes per batch. Remove and set aside.
3. In the same pot, add the chopped onion and cook until soft and translucent, about 5 minutes, stirring occasionally.
4. Stir in the minced garlic, cinnamon, ginger, turmeric, and bloomed saffron with its water, cooking for 1 minute until fragrant.
5. Return the browned lamb to the pot, add the chicken stock, and bring to a simmer. Cover and reduce heat to low, cooking for 1.5 hours until the lamb is tender.
6. Add the prunes to the pot, cover, and continue to simmer for another 30 minutes until the prunes are plump and the sauce has thickened.
7. Season with salt to taste, garnish with fresh cilantro, and serve hot.

Velvety tender lamb and plump prunes come together in a sauce that’s perfectly balanced between sweet and savory. Serve this tagine over couscous or with warm, crusty bread to soak up every last drop of the flavorful sauce.

Moroccan Tomato and Bell Pepper Soup

This Moroccan Tomato and Bell Pepper Soup is a vibrant, flavorful dish that’s perfect for any season. Today, we’ll walk through each step to ensure you can recreate this comforting soup with ease.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced
• 2 bell peppers, diced (any color)
• 4 large tomatoes, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp paprika
• Salt, to taste
• Fresh cilantro, for garnish (optional)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook until translucent, stirring occasionally, about 5 minutes.
3. Stir in bell peppers and cook for another 5 minutes until they begin to soften.
4. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
5. Mix in diced tomatoes, cumin, and paprika, stirring to combine all ingredients well.
6. Pour in vegetable broth, bring to a boil, then reduce heat to simmer for 20 minutes, covered.
7. After simmering, remove from heat and blend the soup until smooth using an immersion blender or in batches in a countertop blender.
8. Season with salt to taste and serve hot, garnished with fresh cilantro if desired.

Unbelievably smooth and rich, this soup boasts a deep, smoky flavor from the spices. Try serving it with a dollop of yogurt or a side of crusty bread for dipping.

Moroccan Grilled Sardines

Discover the vibrant flavors of the Mediterranean with this simple yet flavorful Moroccan Grilled Sardines recipe. Perfect for a summer barbecue or a quick weeknight dinner, these sardines are marinated in a blend of spices and grilled to perfection.

Ingredients

• 1 lb fresh sardines, cleaned (ask your fishmonger to do this for you)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp ground cumin (adjust to taste)
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 1 lemon, juiced (about 2 tbsp)
• 1 tbsp chopped fresh parsley (for garnish)

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. In a small bowl, mix together the olive oil, cumin, paprika, salt, black pepper, and minced garlic to create the marinade.
3. Brush the sardines inside and out with the marinade, ensuring they are fully coated. Let them sit for 10 minutes to absorb the flavors.
4. Place the sardines on the grill and cook for 3-4 minutes on each side, or until the skin is crispy and the flesh is opaque.
5. Remove the sardines from the grill and drizzle with fresh lemon juice. Garnish with chopped parsley before serving.

Best enjoyed immediately, these Moroccan Grilled Sardines boast a crispy skin with tender, flavorful flesh inside. Serve them alongside a fresh salad or with crusty bread to soak up the delicious juices.

Moroccan Almond and Honey Pastries

Whisking together the rich flavors of Morocco, these almond and honey pastries are a delightful treat that combines the nutty crunch of almonds with the sweet, golden drizzle of honey. Perfect for beginners, this recipe guides you through each step to create these exquisite pastries.

Ingredients

• 2 cups all-purpose flour (sifted for lighter pastries)
• 1/2 cup unsalted butter (cold, cubed)
• 1/4 cup cold water (adjust as needed for dough consistency)
• 1 cup ground almonds (lightly toasted for enhanced flavor)
• 1/2 cup honey (warmed for easier drizzling)
• 1 tsp vanilla extract (or almond extract for a different twist)
• 1/4 tsp salt (to balance the sweetness)

Instructions

1. In a large mixing bowl, combine the sifted flour and salt. Add the cold, cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs.
2. Gradually add cold water, one tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to keep the pastries tender.
3. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes. This step ensures the butter firms up, making the dough easier to handle.
4. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
5. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut into desired shapes using a cookie cutter or a sharp knife.
6. Place the dough shapes on the prepared baking sheet. Spoon a small amount of ground almonds onto the center of each shape, leaving a border around the edges.
7. Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden. Tip: Keep an eye on them after 15 minutes to prevent over-browning.
8. Remove from the oven and immediately drizzle with warmed honey. Allow to cool slightly before serving. Tip: For an extra touch, sprinkle with powdered sugar or more toasted almonds.

Offering a crisp exterior with a soft, nutty center, these pastries are a harmonious blend of textures and flavors. Serve them alongside a cup of mint tea for an authentic Moroccan experience, or as a sweet finish to any meal.

Moroccan Spiced Coffee

This Moroccan Spiced Coffee is a fragrant, invigorating brew that combines the boldness of coffee with the warmth of traditional spices. Perfect for those mornings when you need a little extra kick or a cozy evening treat, this recipe is straightforward and rewarding.

Ingredients

• 1 cup water
• 2 tbsp finely ground coffee (use a dark roast for deeper flavor)
• 1/2 tsp ground cinnamon (or adjust to taste)
• 1/4 tsp ground ginger
• 1/4 tsp ground cardamom
• 1 tbsp sugar (optional, adjust to taste)

Instructions

1. In a small saucepan, bring the water to a boil over medium-high heat.
2. Once boiling, reduce the heat to low and add the ground coffee, cinnamon, ginger, and cardamom.
3. Stir the mixture gently to combine the spices with the coffee, then let it simmer for 2 minutes to infuse the flavors.
4. Remove the saucepan from the heat and let it sit for 1 minute to allow the grounds to settle.
5. Slowly pour the coffee through a fine mesh strainer into your cup to catch any grounds.
6. Stir in sugar if desired, and serve immediately.

Delightfully aromatic, this Moroccan Spiced Coffee offers a smooth texture with a spicy kick that awakens the senses. For an authentic touch, serve in small glasses and enjoy with a side of sweet dates or nuts.

Conclusion

Lavish your kitchen with the vibrant flavors of Morocco through these 20 exotic recipes that promise to transport your taste buds. Whether you’re craving the comfort of a tagine or the sweetness of Moroccan pastries, there’s something here for every home cook. Don’t forget to share your favorite picks in the comments and spread the culinary love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos