Country
4 recipes rooted in Marocko — quick weeknight options, classics, and weekend cooking from the same culinary tradition.
Fast
Useful when you want food from the same country and something quicker to cook.
Classics
A good place to begin if you want a familiar dish first.
More from the same country
A good next stop if you want more food from the same country.
Slow-braised Moroccan lamb with dried apricots, preserved lemon, almonds and warming spices in a clay tagine. Rich and fragrant.
Morocco's beloved aromatic soup with lentils, chickpeas, tomatoes, coriander and lemon. Traditionally eaten to break the Ramadan fast.
Aromatic North African vegetable stew with chickpeas, root vegetables, dried apricots and a wealth of spices including cumin, coriander and cinnamon. Served with couscous or bread.
Fresh couscous salad with chickpeas, cucumber, tomato, red onion and generous amounts of parsley and mint. Dressed with lemon and olive oil – a light and filling dish.