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Simple and Easy Moroccan Recipes

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

1. Lamb or Beef Tagine with Potatoes

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.

2. Beef or Lamb Tagine with Carrots, Olives and Preserved Lemons

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.

3. Chicken with Preserved Lemon and Olives

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.

4. Chicken with Potatoes and Olives

Photo © Christine Benlafquih

I usually make this easy Moroccan recipe as my friend Souad 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.

5. Mechoui - Roasted Leg of Lamb or Shoulder

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.

6. Kefta and Egg Tagine with Tomatoes, Onions and Olives

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.

7. Vegetable Soup with Chicken and Rice

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.

8. Herbel - Wheat Soup with Milk

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.

9. Harcha

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.

10. Vegetarian Chickpea and Carrot Tagine

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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