Taste Morocco
المغرب
Tagines, couscous, preserved lemon, cumin and coriander seed, mint tea, street snail soup, and Atlantic fish. Moroccan cooking is Amazigh, Arab, Andalusian and Jewish kitchens talking across centuries. Shakshuka as a tomato-egg skillet is more Maghrebi-Levantine than exclusively Moroccan — which is exactly why food maps should be honest.
11 recipes · 1 cuisine
Essential dishes
Shakshuka
شكشوكة
Eggs poached in a spiced tomato-pepper sauce. Maghrebi-Levantine family food, not a brunch fad that appeared in 2014.
45 minEasy🌶️
Harira
الحريرة
The Ramadan soup — tomato, lentils, chickpeas, herbs, a little meat if the house wants it.
1 hr 10 minEasy🌶️
Chicken tagine
طاجين الدجاج
Chicken with preserved lemon and olives — the Moroccan pot people mean when they say tagine.
1 hr 15 minMedium🌶️
Zaalouk
زعلوك
Cooked eggplant and tomato salad — smoky if you char the eggplant, a dip if you mash it.
45 minEasy🌶️
Msemen
مسمن
Flaky Maghrebi pan bread — folded with oil or semolina, cooked on a dry pan, eaten with honey or a stew.
1 hr 35 minMediumNo chilli
Lamb tomato and sweet spices
Use pickled vine leaves here, preserved in brine. Small delicate leaves are better than the large bristly ones but, if only large leaves are to hand, then trim them to roughly 12 by 12 cms so that you don't get too many
2 hr 25 minA bit of workNo chilli
Spicy North African Potato Salad
Spicy North African Potato Salad from Morocco. Times were inferred from the source steps.
40 minMedium🌶️
Tahini Lentils
Tahini Lentils from Morocco. Times were inferred from the source steps.
17 minMediumNo chilli
Moroccan Carrot Soup
Moroccan Carrot Soup from Morocco. Times were inferred from the source steps.
37 minMediumNo chilli
Chicken Couscous
Chicken Couscous from Morocco. Times were inferred from the source steps.
28 minMedium🌶️
Lamb Tagine
Lamb Tagine from Morocco. Times were inferred from the source steps.
2 hr 14 minA bit of workNo chilli
Regional cuisines
Think you know Morocco food?
10 quiz dishes. Optional — Passport stamps still come from cooking.
Take the Morocco food quizFood history
Trans-Saharan spice routes, Andalusian refugees, Ottoman-adjacent tomato dishes, and French colonial markets all left traces. Egg-and-tomato skillets appear across the Maghreb and eastern Mediterranean under several names. We treat shakshuka as a Maghrebi-Levantine family, not a single-nation trademark.