Best Moroccan Recipes

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BEST MOROCCAN FISH RECIPE



BEST Moroccan Fish Recipe image

This delicious Moroccan fish recipe takes the fish dinner game to a new level of delicious! Braised cod recipe in a saucy chickpea, tomato, and bell pepper medley and lots of warm Moroccan flavors from Ras El Hanout, paprika and cumin.

Provided by Suzy Karadsheh

Time 40m

Number Of Ingredients 15

Extra Virgin Olive Oil (I used Private Reserve EVOO)
8 garlic cloves, divided (4 minced cloves and 4 sliced)
2 tbsp tomato paste
2 medium tomatoes, diced
1 red pepper, cored, sliced
1 15-oz can chickpeas, drained and rinsed
1 1/2 cup water
Large handful fresh cilantro (about 1 cup fresh cilantro)
Kosher salt and black pepper
1 1/2 tsp Ras El Hanout, divided
1 1/2 lb cod fillet pieces (about 1/2 inch in thickness)
3/4 tsp paprika
1/2 tsp cumin
Juice of 1/2 lemon
1/2 lemon, sliced into thin rounds

Steps:

  • In a large pan with cover, heat 2 tbsp extra virgin olive oil (I used Private Reserve) over medium heat until shimmering but not smoking.
  • Add minced garlic and cook very briefly, tossing regularly, until fragrant. Add tomato paste, diced tomato, and bell peppers. Cook for 3 to 4 minutes over medium heat, tossing frequently.
  • Now, add chickpeas, water, cilantro, and sliced garlic. Season with kosher salt and pepper. Stir in 1/2 tsp Ras El Hanout spice mixture. Raise heat, if needed, and bring to a boil. Lower heat. Cover part-way and let simmer for about 20 minutes. (Check occasionally and add a little water if needed.)
  • Meanwhile, in a small mixing bowl, combine remaining Ras El Hanout with cumin and paprika. Season the fish with kosher salt and pepper and the spice mixture on both sides. Add a generous drizzle of extra virgin olive oil. Work the fish to make sure it's well coated with the spices and the olive oil.
  • When ready, add the season fish to the pan, and make sure to nestle the fish pieces into the saucy chickpea and tomato mixture. Ladle a bit of the sauce on top of the fish. Add lemon juice and lemon slices. Cook another 10 to 15 minutes over medium-low until the fish is fully cooked and flaky. Garnish with more fresh cilantro.
  • Serve immediately with your favorite crusty bread, grain, or rice.

Nutrition Facts : Calories 463 calories, Sugar 5.1 g, Sodium 135.5 mg, Fat 5.7 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 67.2 g, Fiber 8.9 g, Protein 23.7 g, Cholesterol 13.6 mg

TOP 10 MOROCCAN RECIPE COLLECTION



Top 10 Moroccan Recipe Collection image

Create a feast to remember with our top 10 Moroccan recipes. From traditional chicken tangine to the classic Moroccan bread.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 10

Moroccan Chicken Tagine
Moroccan Khobz Recipe (Moroccan White Bread)
Moroccan Couscous with Roasted Vegetables
Moroccan Chickpea and Apricot Tagine
Harcha (Moroccan Semolina Bread)
Bessara (Fava Bean Dip or Soup)
Moroccan Carrot and Chickpea Salad
Moroccan Lentil Soup
Preserved Lemons
Moroccan Lamb Stew

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious Moroccan recipe the whole family will enjoy!

Nutrition Facts :

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2019-02-05 BEST Moroccan Chicken recipe you will find! Super succulent, fall-off-the-bone tender chicken stew w/ warm Moroccan spices, lemons, olives & dried fruit. Be …
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  • Pat chicken pieces dry and season lightly with kosher salt on both sides. Now, rub the chicken all over with the spice rub (if you kept the skins, make sure to apply the spice rub underneath the skins for best flavor.) Set aside in room temperature for 40 to 45 minutes or so (or, if you have the time, cover and refrigerate for 2 hours or overnight. If you do this, take chicken out of fridge and let it rest at room temperature for a few minutes before cooking.)
  • In a 12" deep ceramic pan or braiser like this one, heat 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Add chicken (skin side down, if you kept skin) and brown for 5 minutes. Turn over and brown on the other side for another 3 minutes or so.
  • Lower heat to medium-low and add onions, garlic, and cilantro. Cover and cook for 3 minutes, then add lemon slices, olives, raisins, and dried apricots.


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  • Moroccan Lemon Cake. Let’s start off this list with something easy. Meskouta, or Moroccan cake, is a simple cake that’s light and packed with flavor.
  • Maamoul (Arabian Date Filled Cookies) Maamoul cookies are incredibly soft cookies filled with dates. They’re low in sugar, but the sweetness of the dates more than makes up for it.
  • Moroccan Almond Snake Pastry. M’hancha is a Moroccan pastry popular for its iconic shape. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
  • Almond Crescent Cookies. Ghriba is a soft and sweet crescent-shaped almond cookie. The cinnamon topping complements beautifully with the almonds, giving you adorable and addictive treats.
  • Baklava. Baklava is perhaps the most popular Moroccan dessert, and it’s no wonder why. This sweet and crisp confection is happiness in a bite! Baklava is composed of layers of crisp and flaky pastry, sweet honey and lemon glaze, and a walnut-cinnamon filling.
  • Moroccan Mint Tea. Moroccan mint tea is the best beverage to pair with these sinful desserts! The blend of green tea and mint creates a warming and cooling sensation that’s absolutely phenomenal.
  • Almond Briouat. If you’re looking for the perfect tea time biscuit, look no further. Briouat is the clear winner. Almond briouat is a fantastic confection made of almond paste, cinnamon, and orange flower water.
  • Moroccan Chebakia (Sesame and Honey Cookies) Chebakia is another Moroccan cookie that looks just as amazing as it tastes. The dough is shaped into a flower and deep-fried into golden perfection.
  • Moroccan Beghrir (Semolina Honeycomb Pancakes) Beghrir is the Moroccan version of the classic pancake. Unlike our pancakes, beghrir is spongier and so soft it melts in your mouth.
  • Ghoriba. Ghoriba are Middle Eastern cookies made from flour, almonds, sugar, and butter. They come in different varieties – some chewy, others crumbly – but they all taste fantastic.


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  • Tagine. A tagine is the clay cooking pot with a conical lid that gives its name to a myriad of dishes. Tagines can be seen bubbling away at every roadside café, are found in top notch restaurants and in every home, and are always served with bread.
  • Fish chermoula. With its long Atlantic and Mediterranean coasts, Morocco boasts a rich array of fish dishes. Chermoula is a combination of herbs and spices used as a marinade before grilling over coals, and as a dipping sauce.
  • Harira. During the holy month of Ramadan, the fast is broken at sunset each day with a steaming bowl of harira soup. Rich with tomatoes, lentils, chickpeas and lamb, it is finished off with a squeeze of lemon juice and some chopped coriander, and served with a sticky sweet pretzel called chebakkiya.
  • Kefta tagine. Beef or lamb mince with garlic, fresh coriander and parsley, cinnamon and ground coriander is rolled into balls and cooked in a tomato and onion sauce.
  • Couscous. ‘Seksu’ or couscous is a fine wheat pasta traditionally rolled by hand. It is steamed over a stew of meat and vegetables. To serve, the meat is covered by a pyramid of couscous, the vegetables are pressed into the sides and the sauce served separately.
  • Makouda. Moroccan street food is legendary and the best place to sample the wide variety is Djemaa el-Fna square in Marrakech. Here beside the kebabs, calamari and grilled sardines, you will find the more unusual sweet cheek meat of sheep’s heads, snails cooked in a spicy broth that wards off colds, and skewers of lamb’s liver with caul fat.
  • Zaalouk. Moroccan meals begin with at least seven cooked vegetable salads to scoop up with bread. They can include green peppers and tomatoes, sweet carrots or courgette purée, and a dish of local olives alongside.
  • B’stilla. This very special pie represents the pinnacle of exquisite Fassi (from Fez) cuisine. Layers of a paper-thin pastry coddle a blend of pigeon meat, almonds and eggs spiced with saffron, cinnamon and fresh coriander, the whole dusted with icing sugar and cinnamon.
  • Mint tea. Known as ‘Moroccan whisky’, mint tea is the drink of choice. It is usually heavily sweetened with sugar chipped off a sugar cone. Gunpowder tea is steeped with a few sprigs of spearmint stuffed into the teapot.


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  • Couscous. What better way to start this Moroccan food guide than with couscous, Morocco’s national dish? It refers to a widely consumed Maghrebi dish of small durum wheat semolina granules.
  • Shakshuka. Shakshuka (or shakshouka) refers to a popular Mediterranean breakfast dish of poached eggs cooked in a tomato sauce with peppers, garlic, onions, olive oil, and spices.
  • Taktouka. Similar to shakshuka, taktouka refers to a Moroccan salad made with tomatoes, roasted bell peppers, olive oil, paprika, and fresh parsley. It’s essentially a less saucy and milder-tasting version of shakshuka made without eggs.
  • Zaalouk. Zaalouk is a popular Moroccan dip made with eggplant, fresh tomatoes, garlic, olive oil, and spices and herbs like cumin, paprika, parsley, and cilantro.
  • Maakouda. Maakouda refers to a type of potato fritter made with deep-fried mashed potatoes mixed with sautéed onions, garlic, cumin, and cilantro. It’s originally an Algerian dish that’s become popular in Morocco and Tunisia as well.
  • Harira. Harira is a zesty tomato-based lentil and chickpea soup popular in the cuisines of Morocco and Algeria. It can be consumed at any time of the year though it becomes especially popular during Ramadan when it’s served to break the fast.
  • Bissara. Bissara (or bessara, besarah) refers to a traditional North African soup made with dried and puréed split fava beans or split peas. It’s originally from Egypt though it’s become popular in Morocco as well, especially in the northern part of the country where it’s often served on its own or as a side dish to fish.
  • Briouat. Briouats (or briwat) are small Moroccan pastries made with a variety of fillings wrapped in a paper-thin Moroccan dough called warqa. They can be baked or fried, sweet or savory, and rolled in triangular or cylindrical form.
  • Khobz. Spend a day in Morocco and it becomes evident how important bread is to Moroccan cuisine and culture. Bread for Moroccans is what rice is to people from Southeast Asia.
  • Batbout. Batbout (or mkhamer, toghrift, matlou‘) refers to a type of Moroccan flatbread. Made with semolina, white flour, and whole wheat flour, it’s basically the Moroccan equivalent to the Middle Eastern pita except it’s cooked on a stove top instead of being baked in an oven.


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  • Chicken With Preserved Lemon and Olives. This dish is one that you'll return to making time and again, and that's exactly what Moroccans themselves do whether cooking a weekday meal for their own families or preparing a larger spread of food to serve to guests.
  • Lamb or Beef With Prunes. Even if you don't normally think to reach for prunes at the grocery store, you'll definitely want to add them to your shopping list so that you can try this fabulous dish.
  • Chicken and Apricot Tagine. Here's another sweet-and-savory combo that is sure to please the palate of even picky eaters. Chicken is slowly cooked until tender with onions, garlic, saffron, ginger, and cinnamon and then topped with dried apricots that have been poached in syrup.
  • Classic Fish Tagine With Chermoula and Vegetables. A zesty Moroccan marinade called chermoula tagra is used in place of cooking in a tagine. Continue to 5 of 10 below.
  • Moroccan Meatball Tagine in Tomato Sauce. If you've been hesitant to dig into a tagine the Moroccan way—with a chunk of crusty bread for dipping—this comfort food favorite might just compel you to do so.
  • Vegetarian Chickpea and Carrot Tagine. This easy tagine with chickpeas and carrots never fails to elicit compliments. Picquantly seasoned with a touch of sweetness from cinnamon and honey, you'll find it's the perfect vegetarian entrée or side dish.
  • Chicken, Lamb, or Beef Tagine With Peas and Artichokes. Veggie-laden tagines are the Moroccan equivalent of a one-pot meal or stew. In the winter months, peas and artichokes are in season, and they are often paired in dishes such as this one.
  • Berber Tagine With Vegetables. Lamb or beef is hidden under a conical arrangement of seasonal veggies in this impressive everyday Berber-style dish. Be sure to use a clay tagine to add earthy, satisfying flavor to that provided by preserved lemon, olives, and generous Moroccan seasonings.
  • Merguez Sausage and Egg Tagine. Humble eggs conquer the main-dish status when cooked with onions, tomatoes, and spicy merguez sausage. A dusting of salt, pepper, and cumin usually suffices for seasoning, but those who prefer things a bit more fiery will find that harissa works as the perfect condiment.
  • Tagine of Shrimp in Tomato Sauce. Tomato sauce forms the base for a scrumptious seafood tagine of shrimp. Tradition is, of course, to eat communally from the tagine using pieces of Moroccan bread in lieu of a fork, but for this particular dish, you might prefer to serve it over a bed of rice or pasta.


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