7 dishes
Tagines and special mains
Slow-cooked, spiced, sweet-savory, and celebratory dishes that anchor the table.
Discover 14 Morocco recipes on AfroKitchen, including Chicken Tagine with Preserved Lemons & Olives, Lamb Tagine with Prunes and Almonds, and Rfissa. Brows...
A small set of dishes to start cooking from Morocco.
14 dishes are ready to open and cook
Open any dish below for ingredients, story, timing, serving notes, and pairings.
Moroccan chicken tagine with preserved lemons, olives, saffron, turmeric, onion, parsley, and cilantro.
Moroccan lamb tagine with ginger, saffron, cinnamon, honeyed prunes, toasted almonds, and sesame.
Moroccan chicken, lentil, and fenugreek stew served over shredded msemen or trid pastry.
Moroccan sesame, almond, honey, and orange blossom pastries folded into flowers and fried for Ramadan.
Moroccan sweet-savory vermicelli or couscous mound hiding spiced chicken and finished with almonds, cinnamon, and powdered su...
A Moroccan savory-sweet pie of spiced chicken, soft egg sauce, toasted almonds, cinnamon, and crisp pastry.
Moroccan harira, a Ramadan tomato soup with lamb, chickpeas, lentils, celery, herbs, vermicelli, and lemon.
Moroccan msemen, flaky square griddle flatbread laminated with oil, butter, and fine semolina.
Moroccan fava bean or split pea soup pureed smooth and finished with olive oil, cumin, paprika, and bread.
Moroccan meatball tagine simmered in spiced tomato sauce and finished with eggs.
Moroccan sardine meatballs simmered in tomato, chermoula, olives, lemon, and peppers.
Moroccan potato cakes seasoned with herbs, cumin, turmeric, garlic, and egg, then fried until crisp.
Moroccan roasted pepper and tomato salad cooked with garlic, cumin, paprika, olive oil, and herbs.
Moroccan eggplant and tomato salad cooked with garlic, olive oil, paprika, cumin, cilantro, and lemon.
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Country cuisine is not one flat list. This hub now groups dishes into practical lanes so you can explore the table with more context.
Slow-cooked, spiced, sweet-savory, and celebratory dishes that anchor the table.
Harira, fava bean soup, cooked salads, and vegetable sides for bread-led meals.
Semolina breads and griddled breakfast dishes that make Moroccan tea tables feel complete.