Simple and Easy Moroccan Recipes

Looking for Moroccan recipes that are simple or easy to prepare? Some of the recipes listed here can be made quickly as well.

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    Photo © Christine Benlafquih

    This easy tagine recipe is a popular family meal in Morocco. Use beef, lamb or goat meat. Carrots or other veggies can be added to the recipe.

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    Photo © Christine Benlafquih

    This easy Moroccan recipe was taught to me by my mother-in-law, who served it as a family meal with Moroccan bread for scooping everything up. Olives and preserved lemons impart a unique, tangy flavor. If you like things spicy, add a little cayenne pepper to the Moroccan seasoning of ginger, turmeric, and cinnamon.

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    Photo © Christine Benlafquih

    One of the most classic Moroccan dishes is also among the easiest to prepare. There are several ways to make Chicken with Preserved Lemon and Olives; this is the stove top method. The recipe links to recipes for roasting the chicken or preparing it in a traditional tagine.

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    Photo © Christine Benlafquih

    I usually make this easy Moroccan recipe as my Moroccan neighbor taught me – in a heavy-bottomed pot with lots of sauce for scooping up with Moroccan bread. Directions are also included for preparation in a traditional tagine. Preserved lemon is optional.

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    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.

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    Photo © Christine Benlafquih

    This is Moroccan kefta, and eggs at their best - with caramelized onions, saucy tomatoes, and tangy olives. If short on time, skip the caramelizing and cook the onions and tomatoes just long enough to soften.

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    Photo © Christine Benlafquih

    Chorba al-Khadra bil Djej wa Roz is a tasty, satisfying soup made by simmering carrots, zucchini, and onions with chicken, rice and Moroccan spices and herbs. Serve it as a starter or as a light supper.

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    Photo © Christine Benlafquih

    Herbel is a sweetened porridge-like soup which is popular for breakfast, particularly on Eid. Wheat berries (wheat kernels) are cooked until tender in salted water and then simmered a second time with milk, butter, and sugar. Mildly flavored but very satisfying, herbel may optionally be garnished with orange flower water, honey and additional butter.

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    Photo © Christine Benlafquih

    Harcha (or harsha) is a Moroccan pan-fried bread made from semolina. Although it looks a bit like an English muffin, it's more like cornbread in texture and taste. Offer harcha for tea time or breakfast; they're best served warm with jam, cheese or syrup made from melted butter and honey.

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    Photo © Christine Benlafquih

    This spicy vegetarian carrot and chickpea tagine is quite versatile.  Increase the cayenne pepper for a fiery quality, or add a bit more honey  and the optional raisins for a sweeter dish. Using half broth instead  of all water will add some depth.

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    Photo © Christine Benlafquih

    This tangy fava bean puree is flavored with garlic and lemon and can be served as a dip or a soup. You'll also want to try Serrouda, a Moroccan chickpea puree simply seasoned with saffron, salt, and pepper.

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    Photo © Christine Benlafquih

    Moroccan stewed lentils are very flavorful and can be served as a side dish or entrée. This recipe is the vegetarian version. Also, see the Khlea and Lentils and Lentils with Beef or Lamb recipes.

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    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.

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    Photo © Christine Benlafquih

    This light, easy tagine is a nice change from more filling meat and veggie combos. Serve it with crusty bread for scooping everything up.

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    Photo © Christine Benlafquih

    Fennel – bisbas in Moroccan Arabic – adds subtle anise flavor to this delicious chicken tagine with preserved lemons and olives. The list of ingredients may look long, but this dish is easy to prepare.

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    Photo © Christine Benlafquih

    This easy tagine recipe features a savory combination of meat and raisins in a sweet and spicy sauce. Use lamb, beef or goat meat.

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    Photo © Christine Benlafquih

    Turmeric gives this cauliflower the bright yellow color, while other Moroccan spices and preserved lemon add zesty flavor. Serve it as an easy side or ​vegetarian main dish.

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    Photo © Christine Benlafquih

    Kefta (ground meat) is well-seasoned with Moroccan spices and herbs before being shaped into balls and sauteed in butter. You can use ground beef, ground lamb or ground turkey.

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    This is an easy, delicious recipe for Moroccan Grilled Lamb Chops with Moroccan spices, garlic, and fresh herbs.

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    Photo © Christine Benlafquih

    This easy Moroccan recipe yields a semolina (smida) soup flavored with saffron and anise. It's equally satisfying as a supper and breakfast food and is traditionally served with dates on the side.

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    Photo © Christine Benlafquih

    Chicken cooked with lots of onions, saffron and other Moroccan spices is easy to make and the savory foundation to a number of delicious Moroccan dishes. Try serving this chicken on a bed of rice.

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    Photo © Christine Benlafquih

    Baking is one of the quickest, easiest ways to prepare whole sardines. The simple additions of salt, pepper and olive oil are all that's needed to enhance the natural good flavor of this fish.

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    Photo © Christine Benlafquih

    These fried sardines are stuffed with chermoula, a zesty Moroccan marinade. They're easy to prepare, either alone or as part of a Moroccan Fried Fish Dinner.

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    Photo © Christine Benlafquih

    Meat with Olives and Preserved Lemons is a classic Moroccan dish flavored with onion, ginger, saffron, olives and preserved lemons. It's very easy to prepare.

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    Photo © Christine Benlafquih

    Beef or lamb with prunes is a classic Moroccan dish that combines sweet prunes and meat with onions and the fragrant spices of ginger, saffron, cinnamon and pepper. Using a pressure cooker shortens the cooking time.

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    Photo © Christine Benlafquih

    This easy, one-dish meal can be prepped ahead of time and left in the fridge until you're ready to cook it. Ground beef kefta meatballs are seasoned with Moroccan spices and cooked in a skillet with saffron-flavored rice.

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    Photo © Christine Benlafquih

    Kefta is ground beef or lamb, typically mixed with cumin, paprika, minced onion, coriander, and parsley. The mixture is very tasty and makes a superb kebab.

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    Photo © Christine Benlafquih

    These flavorful kebabs can be made with either chicken or turkey. Serve them as an entrée, appetizer or sandwich filler.

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    Kebabs, or brochettes, are very easy to make. Heart is eaten year-round, but heart kebabs are especially popular during Eid Al-Adha.

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    Photo © Christine Benlafquih

    You'll be surprised by the delicious pairing of cumin with eggs.

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    Photo © Christine Benlafquih

    Tomatoes are peeled, seeded and chopped, and then tossed in a vinaigrette with roasted peppers.

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    Photo © Christine Benlafquih

    This delicious Moroccan salad blends fresh oranges, grated carrots and orange flower water. Serve it as a starter, side dish or as a refreshing follow-up to the main course.

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    Photo © Christine Benlafquih

    Amlou is a delicious Moroccan dip made from toasted almonds, argan oil, and honey. Easy to prepare, it's usually served for breakfast or tea time, or it can be offered as a sweet garnish for couscous.

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    Beghrir is tender and melts in your mouth. They're usually served with a syrup made from butter and honey.

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    Photo © Christine Benlafquih

    Fava beans are boiled and served with the simple additions of salt and cumin. Moroccans eat these as a finger food – no fork needed here!

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    Photo © Christine Benlafquih

    Feggous is the Moroccan name for the Armenian cucumber. These long, thin cucumbers are mild, crispy, and don't need to be peeled or seeded – perfect for using in this refreshing Moroccan salad with orange flower water. The salad is especially good chilled.

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    Photo © Christine Benlafquih

    Sliced oranges get simple yet sophisticated treatment 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.

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    Photo © Christine Benlafquih

    Pomegranate seeds are juicy, nutritious, and extra delicious with the Moroccan additions of orange flower water and cinnamon. Prepared this way, they're usually offered as a dessert.

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    Photo © Christine Benlafquih

    This Moroccan Orange Cake Recipe is quick and easy to make, and delicious without frosting. One very large orange, or two medium oranges, should yield the half cup of fresh orange juice used in the recipe.

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    Photo © Christine Benlafquih

    Ghoribas with Coconut is delicious Moroccan macaroons with a crisp crust. This traditional recipe uses semolina flour, which perfectly complements the flavor and texture of coconut.

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    Photo © Christine Benlafquih

    Surprisingly easy to make, these delicious, crescent-shaped butter cookies are rolled in vanilla-flavored sugar and drizzled with chocolate. They make a beautiful addition to a tea time table, or they can be served alongside other holiday or special occasion cookies.