Mint tea is Morocco’s staple drink, found on every street corner and café being poured out of a silver jug into tea glasses. To give it that authentic citrus flavour, the secret ingredient is dried verbena leaves.
This juicy, earthy casserole of lentils and greens topped with cubed pumpkin and studded with shred of meat confit is delicious. Duck confit is readily available in most supermarkets.
This recipe comes from the Souss, where argan oil is produced and is often used to flavour all sorts of dishes, including this tagine. You don’t need to use it, but if you’ve been to that part of Morocco and have eaten this tagine there, you’ll miss it if you don’t. Use Medjoul dates, pitted or unpitted as you wish, for this unusual tagine.
This beautifully bright Moroccan dish is the perfect comfort food.
Chermoula is a delicious, citrusy marinade that also works well with salmon or vegetables. If you can’t find preserved lemons, add a tablespoon of white wine vinegar instead.
This sweet pastry filled with dried apricots and dusted with cinnamon is deliciously aromatic and moreish.
These tasty meatballs are also great in a rich tomato sauce. Add cumin to the sauce for an authentic Moroccan taste.
A spicy bowl of harira, a handful of dates and a sweet pastry is the traditional Moroccan way to break the fast at dusk during Ramadan. Or enjoy as a main meal with bread and salad.
Sweet, succulent and delicious served with almond biscuits, for the perfect Moroccan dessert.
This bulgur wheat salad is a riot of fresh, zingy flavours. A classic Middle Eastern dish, it’s perfect served with crisp lettuce leaves. It also works well with quinoa.
This colourful dip is perfect served with crudites. It is also delicious spread inside pitta bread and filled with barbecued meatballs.
This succulent and zesty dish is a Moroccan staple and is delicious served with couscous.
This addictive and vibrant dip is delicious spread on bread. If you want more of a kick, add more harissa (a hot chilli sauce, from supermarkets).
This spicy tagine of lamb meatballs, sweet paprika and eggs served in a tomato sauce is beautifully spiced and delicious served with couscous.
Couscous is the national dish of Morocco. The grain is steamed and served with a stew or broth or with a garnish. A quick but delicious way to eat couscous is to combine the cooked grain with a mixture of roast and raw vegetables and herbs. This is a sublime salad to eat with meat or fish, or on its own.
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