Moroccan Recipes for Eid Al-Fitr

Eid Al-Fitr – also known as Eid Al-Saghir (the small eid) – concludes a full month of fasting in Ramadan. Any of these recipes might be served in Morocco on this festive day.

  • 01 of 26
    Photo © Christine Benlafquih

    Anise seeds, sesame seeds, and orange flower water give these sweet rolls their fragrant, characteristic flavor. They're served at tea time or for breakfast.

  • 02 of 26
    Photo © Christine Benlafquih

    These square-shaped pancakes are made by flattening dough until it's paper-thin ​and then folding it into square layers. It's delicious plain or dipped in syrup made from melted butter and honey.

  • 03 of 26
    Photo © Christine Benlafquih

    Meloui are round Moroccan pancakes (rghaif) that are shaped by rolling a folded strip of dough up like a rug and then flattening the upright coil into a circle. They can be eaten plain or with syrup made from butter and honey.

  • 04 of 26
    Ming Tang-Evans/Photolibrary/Getty Images

    Beghrir are tender Moroccan pancakes made from semolina. Yeast in the crepe-like batter causes hundreds of bubbles to form and break on the surface of the pancake as it cooks.

    Continue to 5 of 26 below.
  • 05 of 26
    Maike Jessen/Picture Press/Getty Images

    Even Morocco has a version of beignets, a French term adopted by many cultures to refer to sweet, yeast-risen fried dough.

  • 06 of 26
    Photo © Christine Benlafquih

    This gorgeous presentation of Moroccan salads is traditionally served as a starter course when hosting an honored guest, entertaining a group of people, or celebrating a special occasion.

  • 07 of 26
    Photo © Christine Benlafquih

    This popular rice and tuna salad goes well with almost any fish, chicken, or meat dinner. Vary the salad by adding different vegetables for color and texture.

  • 08 of 26
    Photo © Christine Benlafquih

    Seffa Medfouna is a famous Moroccan dish which features saffron chicken, lamb or beef hidden within a dome of steamed couscous or broken vermicelli (chaariya). The couscous or vermicelli is sweetened with raisins, butter, and powdered sugar and decorated with ground fried almonds, cinnamon, and additional powdered sugar.

    Continue to 9 of 26 below.
  • 09 of 26
    Photo © Christine Benlafquih

    Mechoui is traditionally prepared by roasting a whole lamb either on a spit over a fire or in a pit in the ground. The meat is eaten by hand with salt and cumin for dipping. This mechoui recipe calls for very slowly roasting a leg of lamb or shoulder in the oven until the meat is tender enough to pull off the bone. Simple, easy and delicious!

  • 10 of 26
    Photo © Christine Benlafquih

    Chicken Bastilla is Morocco's famous chicken pie and a great do-ahead dish for any special occasion. A light, crispy pastry shell conceals savory saffron chicken, spicy omelet stuffing, and crunchy topping of fried almonds sweetened and flavored with orange flower water.

  • 11 of 26
    Timmey O'Toole/Flickr - CC BY-NC-ND 2.0

    Spicy, savory and delicious, this seafood version of bastilla is another do-ahead dish ideal for busy holidays. Swordfish, shrimp, and calamari are mixed with rice vermicelli, black mushrooms, and a spicy tomato sauce. The filling is enclosed in paper-thin warqa or phyllo dough and then baked.

  • 12 of 26
    Photo © Christine Benlafquih

    Beef or lamb with prunes is a classic Moroccan dish that combines sweet prunes and meat with the fragrant spices of ginger, saffron, cinnamon, and pepper. It's often served at holiday gatherings, weddings and other special occasions with crusty bread for scooping up the meat and sauce.

    Continue to 13 of 26 below.
  • 13 of 26
    Photo © Christine Benlafquih

    This sweet and spicy tagine is a savory combination of dried apricots and meat stewed with saffron, cinnamon, ginger, and pepper. Fried almonds are scattered over the tagine as a garnish. Delicious and easy to make, it's a classic Moroccan recipe which works equally well as a family dinner or special occasion meal.

  • 14 of 26
    Dorling Kindersley/Dorling Kindersley/Getty Images

    Tender, flavorful cuts of meat work best for these easy, tasty kebabs. Try using leg of lamb or beef steak fillets.

  • 15 of 26

    Baked Stuffed Fish

    Photo © Christine Benlafquih

    This recipe is a variation of the traditional Moroccan Baked Fish Tagine. In this version, a large, whole fish is stuffed with a shrimp, olive, and rice vermicelli filling and then baked with vegetables. A Moroccan marinade called chermoula adds zesty, saucy flavor.

  • 16 of 26
    Photo © Christine Benlafquih

    Use either chicken or lamb in this Moroccan recipe for Couscous Tfaya. Tfaya refers to the sweet and spicy caramelized onions and raisins served with this dish. Some versions include chickpeas.

    Continue to 17 of 26 below.
  • 17 of 26
    Jan Greune/LOOK/Getty Images

    In this classic recipe, steamed couscous is piled high with stewed meat and vegetables – very delicious!

  • 18 of 26
    Photo © Christine Benlafquih

    Meat with Olives and Preserved Lemons is a classic Moroccan dish flavored with onion, ginger, saffron, olives, and preserved lemons.

  • 19 of 26
    Photo © Christine Benlafquih

    Chicken with Preserved Lemon and Olives is a classic Moroccan dish. The roasting method calls for marinating whole chickens with a Moroccan spice rub and then slow-roasting the chickens the next day.

  • 20 of 26
    Photo © Christine Benlafquih

    Chicken Rfissa Medhoussa (also spelled rfisa and rafisa) is a Moroccan chicken and lentil dish that's served on a bed of shredded msemen, meloui or day old bread. The blend of Ras El Hanout, fenugreek seeds (helba in Arabic), saffron and other seasonings makes a truly unique and delicious dish.

    Continue to 21 of 26 below.
  • 21 of 26
    Photo © Christine Benlafquih

    This easy Moroccan tagine features meat cooked until tender with saffron, ginger, and pepper, and then topped by soft dates in a cinnamon-flavored syrup. Sesame seeds and fried almonds are traditional garnishes.

  • 22 of 26
    Photo © Christine Benlafquih

    This dish is particularly delicious when prepared in a clay or ceramic tagine with a free-range chicken, often served by Moroccans for special occasions or honored guests. Although well-seasoned, the dish is not spicy and won't overshadow the prized flavor of the free range bird. The onions, some of which caramelize during cooking, add subtle sweetness. Regular chicken can, of course, be used.

  • 23 of 26

    Spicy Fekkas

    Photo © Christine Benlafquih

    This Moroccan recipe takes its name from a crunchy cookie called fekkas. Flavored with onion, cheese, and hot sauce, spicy fekkas are actually more like a cracker. Serve them as a snack or munchie, alone or with Mint Tea.

  • 24 of 26
    Photo © Christine Benlafquih

    Sliced oranges are served with a generous sprinkling of ground cinnamon, sugar and orange flower water. Serve this classic Moroccan dessert as a perfect ending to family meals and company dinners.

    Continue to 25 of 26 below.
  • 25 of 26
    Photo © Christine Benlafquih

    These French treats are very popular in Morocco as breakfast or tea time fare. Plain croissants are stuffed with a rich almond cream filling. The croissants are dipped in a light syrup, topped with a little more of the filling, and then baked.

  • 26 of 26

    Moroccan Cookies and Sweets

    Photo © Christine Benlafquih

    Get inspired from this list of Moroccan cookies, cakes, and sweets as to what to offer with tea or coffee on Eid Al-Fitr.