Delicious Recipes of Moroccan Taste are a rich tapestry of flavors, influenced by a diverse history and vibrant culture.

With its bold spices, aromatic herbs and hearty ingredients, recipes of Moroccan cuisine excite the taste buds and captivate the senses. From the iconic tagines simmered to perfection to the fragrant couscous studded with dried fruits and nuts, each dish tells a story of tradition and innovation. Using ingredients like saffron, cinnamon and preserved lemons adds depth and complexity to every bite.

New recipes from Moroccan cuisine are often shared among family and friends. Whether enjoying a steaming bowl of harira soup during Ramadan or savoring a sweet slice of pastilla at a festive gathering, Moroccan food invites you to experience the warmth and hospitality of its people. Prepare to embark on a culinary journey that delights, surprises and leaves you craving more.

————————————–

Harissa and Honey Tagine with Cinnamon 

Prep Time: 40 minutes          Total Time: 1 hour 30 minutes

Nutrition Facts (per serving):

• Calories: 380
• Fat: 10g
• Carbohydrates: 35g
• Protein: 35g

Ingredients:

• 2 lbs of boneless, skinless chicken thighs, cut into chunks
• 2 tablespoons of harissa paste
• 2 tablespoons of honey
• 1 teaspoon of ground cinnamon
• 1 cup of dried fruits (apricots, prunes, raisins)
• 1 large of onion, finely chopped
• 3 cloves of garlic, minced
• 1 can (14 oz) of diced tomatoes
• 1 cup of chicken broth
• Salt and pepper to taste
• Couscous for serving
• Fresh cilantro for garnish

Directions:

1. Marinate Chicken:
Mix the harissa paste, honey and ground cinnamon. Add chicken chunks and toss to coat evenly. Marinate for at least 30 minutes.

2. Brown Chicken:
Heat a tagine or large heavy-bottomed pot over medium heat. Add marinated chicken and cook until browned on all sides.

3. Sauté Aromatics:
Add chopped onion and minced garlic to the tagine. Sauté until the onion becomes translucent.

4. Simmer with Fruits and Broth:
Stir in dried fruits, diced tomatoes and chicken broth. Season with salt and pepper to taste. Cover and simmer for 45-50 minutes until the chicken is tender and cooked.

5. Serve:
Serve the tagine over couscous and garnish with fresh cilantro.

Tips:
For extra flavor, use dried apricots or figs in the tagine.                                                                                                            Add a squeeze of lemon before serving (to balance the sweetness).

Za’atar and Tahini Lamb Kebab 

Prep Time: 15 minutes          Total Time: 25 minutes

Nutrition Facts (per serving):

• Calories: 320
• Fat: 22g
• Carbohydrates: 5g
• Protein: 25g

Ingredients:

• 1 lb of lamb, ground
• 2 tablespoons of za’atar seasoning
• 2 tablespoons of tahini
• 2 hot peppers, finely chopped
• 1/4 cup of pine nuts
• Salt and pepper to taste
• Moroccan bread for serving

Directions:

1. Mix Lamb:
Combine ground lamb, za’atar seasoning, tahini, chopped hot peppers, pine nuts, salt, and pepper in a bowl. Mix until well combined.

2. Shape Kebabs:
Form the lamb mixture into kebabs or patties.

3. Grill Kebabs:
Grill the kebabs on medium-high heat for 4-5 minutes on each side, or until cooked to your liking.

4. Serve:
Serve the lamb kebabs with Moroccan bread.

Tips:
For extra moisture, brush the kebabs with olive oil before grilling.                                                                                              Serve with a side of yogurt sauce for added creaminess.

Ras el Hanout and Pomegranate Tagine 

Prep Time: 40 minutes        Total Time: 1 hour 15 minutes

Nutrition Facts (per serving):

• Calories: 380
• Fat: 15g
• Carbohydrates: 25g
• Protein: 35g

Ingredients:

• 2 lbs of boneless, skinless chicken thighs, cut into chunks
• 2 tablespoons of ras el hanout spice blend
• 1 cup of mushrooms, sliced
• 1/2 cup of almonds, chopped
• 1 large onion, finely chopped
• 3 cloves of garlic, minced
• 1 cup of pomegranate juice
• 1 can (14 oz) of chickpeas, drained and rinsed
• Salt and pepper to taste
• Couscous for serving

Directions:

1. Marinate Chicken:
Toss chicken chunks with ras el hanout spice blend. Let it marinate for at least 30 minutes.

2. Brown Chicken:
In a tagine or heavy-bottomed pot, brown the marinated chicken over medium heat.

3. Sauté Aromatics:
Add chopped onions, garlic and ginger to the pot. Cook until fragrant.

4. Simmer with Pomegranate Juice:
Add pomegranate juice, chicken broth and honey to the pot. Stir and let the mixture simmer for 40-45 minutes.

5. Serve:
Serve the tagine over couscous and drizzle with pomegranate seeds.

Tips:
For a burst of freshness, garnish with mint leaves.                                                                                                                     Add toasted almonds for an extra crunch.

Preserved Lemon and Pistachio Walnut Salad 

Prep Time: 10 minutes          Total Time: 10 minutes

Nutrition Facts (per serving):

• Calories: 220
• Fat: 18g
• Carbohydrates: 10g
• Protein: 5g

Ingredients:

• 4 cups of mixed salad greens
• 1/2 cup of preserved lemons, thinly sliced
• 1/2 cup of pistachios, chopped
• 1/2 cup of walnuts, chopped
• 1/2 cup of olives, sliced
• 1/2 red onion, thinly sliced
• Olive oil for drizzling
• Lime juice for dressing

Directions:

1. Combine Ingredients:
Combine mixed salad greens, preserved lemons, chopped pistachios, chopped walnuts, sliced olives and thinly sliced red onion.

2. Add Dressing:
Drizzle olive oil and lime juice over the salad.

3. Toss:
Gently toss the salad until all ingredients are evenly coated with the dressing.

4. Serve:
Serve the salad immediately as a refreshing side or light meal.

Tips:
For an extra layer of flavor, add crumbled feta or goat cheese.                                                                                         You can also sprinkle sumac for a tangy kick.

Orange Blossom and Almond Baklava 

Prep Time: 20 minutes          Total Time: 1 hour 10 minutes

Nutrition Facts (per serving):

• Calories: 350
• Fat: 20g
• Carbohydrates: 40g
• Protein: 5g

Ingredients:

• 1 lb of phyllo dough
• 1 cup of unsalted butter, melted
• 2 cups of almonds, finely chopped
• 1 cup of dried figs, chopped
• 1 cup of honey
• 1 tablespoon of orange blossom water
• 1 teaspoon of ground cinnamon

Directions:

1. Preheat Oven:
Preheat your oven to 350°F (175°C) and grease a baking dish.

2. Layer Phyllo:
Lay a sheet of phyllo dough in the baking dish and brush it with melted butter. Repeat this process with several more sheets, creating a base layer.

3. Prepare Filling:
Mix finely chopped almonds, chopped dried figs, orange blossom water and ground cinnamon.

4. Layer with Filling:
Sprinkle a layer of the almond-fig mixture over the phyllo. Continue layering with phyllo sheets and filling, ending with a top layer.

5. Cut and Bake:
Cut the baklava into diamond or square shapes, then bake in the oven for 45-50 minutes until golden brown.

6. Make Syrup:
While the baklava is baking, heat the honey in a saucepan until thin and runny. Stir in orange blossom water.

7. Finish:
When the baklava is done, remove it from the oven and pour the honey mixture over the top. Let it cool completely to absorb the syrup.

8. Serve:
Once the baklava has cooled and the honey has been absorbed, serve with tea or coffee.

Tips:
For a richer flavor, use a combination of nuts (like pistachios and walnuts).                                                                                You can also garnish the baklava with a sprinkle of ground pistachios or coconut flakes.