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.

  • 01 of 30
    lamb-beef-potatoes-tagine-2377-x-1800.jpg
    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.

  • 02 of 30
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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.

  • 03 of 30
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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.

  • 04 of 30
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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.

    Continue to 5 of 30 below.
  • 05 of 30
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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.

  • 06 of 30
    Kefta-and-Egg-Tagine-4000-x-3000.jpg
    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.

  • 07 of 30
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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.

  • 08 of 30
    carrot-chickpeas-vegetarian.jpg
    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.

    Continue to 9 of 30 below.
  • 09 of 30
    Fava-Bessara-3264-x-2176.jpg
    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.

  • 10 of 30
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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.

  • 11 of 30
    tagine-lamb-apricots-931-x-700.jpg
    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.

  • 12 of 30
    Cauliflower-4000-x-3000.jpg
    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.

    Continue to 13 of 30 below.
  • 13 of 30
    Kefta-Meatballs-3264-x-2176.jpg
    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.

  • 14 of 30
    lamb-chops-grilled-getty-3867-x-2578.jpg
    steele2123/E+/Getty Images

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

  • 15 of 30
    Semolina-Soup-with-Saffron-4000-x-3000.jpg
    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.

  • 16 of 30
    saffron-chicken-1333-x-1000.jpg
    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.

    Continue to 17 of 30 below.
  • 17 of 30
    Baked-Sardines-2592-x-1944.jpg
    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.

  • 18 of 30
    lamb-beef-olives-905-x-680.jpg
    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.

  • 19 of 30
    Tagine-Of-Beef-and-Prunes-2592-x-1944.jpg
    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.

  • 20 of 30
    Kefta-Kebab-3264-x-2176.jpg
    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.

    Continue to 21 of 30 below.
  • 21 of 30
    turkey-brochette-958-x-640.jpg
    Photo © Christine Benlafquih

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

  • 22 of 30
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    Shamrat Hasan/Moment/Getty Images

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

  • 23 of 30
    eggs-fried-cumin-854-x-640.jpg
    Photo © Christine Benlafquih

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

  • 24 of 30
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    Photo © Christine Benlafquih

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

    Continue to 25 of 30 below.
  • 25 of 30
    Carrot-Orange-Salad-3264-x-2176.jpg
    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.

  • 26 of 30
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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.

  • 27 of 30
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    Ming Tang-Evans/Photolibrary/Getty Images

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

  • 28 of 30
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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.

    Continue to 29 of 30 below.
  • 29 of 30
    orange-cake-2000-x-1333.jpg
    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.

  • 30 of 30
    Ghoriba-Coconut-3264-x-2176.jpg
    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.