Archives des Morocco

All recipes and menus from Morocco

Here you’ll find all the recipes inspired by Moroccan cuisine, lovingly created for you by the site’s foodies!

Moroccan cuisine is one of the richest and most refined in the Arab and Mediterranean worlds. A legacy of cultural fusion blending Berber, Arab, Andalusian, African, and Eastern traditions, it offers an incredible diversity of colorful, fragrant, and hearty dishes. A true reflection of the Moroccan way of life, this cuisine is based on a subtle balance of spices, aromatic herbs, fresh vegetables, grains, and slow-cooked meats.

Among its iconic dishes are couscous, served on Fridays with the family; the tagine, with its myriad variations; sweet-and-salty pastillas; grilled skewers; soups like harira; and, of course, the essential homemade breads and pastries made with honey and almonds.

There are many typical ingredients, all expertly used: fresh cilantro, flat-leaf parsley, ginger, turmeric, cinnamon, ras el hanout, olive oil, preserved lemon, olives, almonds, semolina, honey, and, of course, Moroccan saffron, renowned as among the best in the world.

Moroccan cuisine is much more than just a culinary delight: it is a moment of sharing, generosity, and tradition, where every dish tells a story, reflects a region, or celebrates a festival. Whether in a traditional riad or gathered around a modest mechoui, it invites you on a journey to discover unforgettable flavors.

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Moroccan Couscous

Here is the recipe for Moroccan couscous just as my mom always made it. Of course, it goes without saying that, to me, it’s the best couscous in the world! To make this delicious couscous, however, ...

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Turkey Pastilla

Pastilla is a traditional dish from the Maghreb. It consists of a type of puff pastry filled with onions and pigeon (or chicken, guinea fowl, and, more recently, seafood). It is often served at ...

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Chicken Tagine with Candied Lemon

Here is my recipe for a classic Moroccan dish that is also very popular in France: chicken tagine with preserved lemon and olives. In the Maghreb, the term “tajine” refers to both the cooking pot and ...