Harira, bessara, msemen, zaalouk, taktouka, and the lighter parts of a Moroccan spread.
A focused set of dishes for this craving, occasion, or cooking style.
12 dishes are ready to open from this collection
Open any dish below for ingredients, story, timing, serving notes, and pairings.
Moroccan harira, a Ramadan tomato soup with lamb, chickpeas, lentils, celery, herbs, vermicelli, and lemon.
Moroccan fava bean or split pea soup pureed smooth and finished with olive oil, cumin, paprika, and bread.
Moroccan msemen, flaky square griddle flatbread laminated with oil, butter, and fine semolina.
Moroccan eggplant and tomato salad cooked with garlic, olive oil, paprika, cumin, cilantro, and lemon.
Moroccan roasted pepper and tomato salad cooked with garlic, cumin, paprika, olive oil, and herbs.
Moroccan chicken tagine with preserved lemons, olives, saffron, turmeric, onion, parsley, and cilantro.
Moroccan sesame, almond, honey, and orange blossom pastries folded into flowers and fried for Ramadan.
A Moroccan savory-sweet pie of spiced chicken, soft egg sauce, toasted almonds, cinnamon, and crisp pastry.
Moroccan meatball tagine simmered in spiced tomato sauce and finished with eggs.
Moroccan lamb tagine with ginger, saffron, cinnamon, honeyed prunes, toasted almonds, and sesame.
Moroccan potato cakes seasoned with herbs, cumin, turmeric, garlic, and egg, then fried until crisp.
Moroccan chicken, lentil, and fenugreek stew served over shredded msemen or trid pastry.
Every recipe linked from Moroccan Salads, Soups, and Breads is ready to open from the card above.
Start with Harira, Bessara, Msemen, then use the country links and related dishes to build a complete table.
Morocco
Use this collection for meal planning, photo batching, and deciding which connected recipes to cook next.