I find Moroccan food enchanting beyond description. There’s an undeniable charm in the way the entire house gets permeated with the warming aromas of spices such as cumin and cinnamon, and of the slowly simmering tagine.
It intrigues me that warming spices such as cumin and cinnamon can co-exist and thrive so harmoniously in the same dish.
1. Chicken Tagine with Preserved Lemons and Olives
This is the first dish I tasted that started my love for Moroccan food. The tender chicken is braised with olives and preserved lemons, and the spices used are so aromatic and warming that the dish will leave an impression that is unforgettable.
Ingredients
- Three pounds of chicken thighs and drumsticks, skin-on
- Three tablespoons of olive oil
- 1 large onion, finely chopped
- 4 cloves of garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground ginger
- 1 teaspoon of turmeric
- 1 teaspoon of paprika
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of saffron threads (optional)
- 2 cups chicken broth
- 1 preserved lemon, quartered and pulp removed
- 1 cup green olives, pitted
- 1/4 cup cilantro, chopped
- Salt and black pepper to taste
Instructions
The chicken pieces will need to be dried with paper towels first. This will allow for better browning.
Once the pieces are dry, make sure to season with salt and pepper. Approximately one teaspoon of salt will be used.
Heat a large, heavy pot over medium-high heat. Add olive oil and heat for about 1 minute until it shimmers.
Add 1/2 of the chicken, skin-side down. Do not touch it. Let it sit for 4 minutes until the skin is golden brown, then flip and cook for 4 more minutes.
Transfer to a plate and repeat with the remaining chicken.
Lower the heat to medium, and in the same pot with all the fried brown bits, add the chopped onion.
Stir for about 5 minutes until it is soft and translucent.
Add the minced garlic and stir for 1 minute to cook it until it is fragrant.
Add all the spices together: the cumin, ginger, turmeric, paprika, cinnamon, and saffron if using.
Stir them for about 30 seconds until they are fragrant and coated on the onion.
Add all the chicken back in, including the juice from the plate.
Pour the chicken broth over it.
Increase the heat to high until it is boiling, then lower to low.
Cover the pot and let it simmer for 35 minutes. Set a timer.
Add the preserved lemon pieces and olives after 35 minutes.
Do not cover it and let it simmer for another 15 minutes.
The chicken should be tender enough that it will almost fall off the bone, and the sauce will slightly thicken and reduce.
Test the sauce and add salt if necessary. Garnish with fresh cilantro and serve.
2. Lamb Tagine with Apricots and Almonds
In this beautiful tagine, sweet complements savory. The earthy spices are complemented with a subtle sweetness from the dried apricots and finished with a toasted almond crunch.
Ingredients
- 2 lb lamb shoulder, cut into 2-inch cubes
- 3 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp turmeric
- 2 cups beef or lamb broth
- 1 cup dried apricots
- 2 tbsp honey
- 1/2 cup whole almonds, toasted
- Fresh mint for garnish
- Salt and pepper to taste
Instructions
Before cooking, use paper towels to dry the lamb cubes. Damp meat will not sear properly.
Season the meat with salt and pepper, about 1.5 tsp salt total.
Set the oven to medium-high heat and preheat a large Dutch oven or heavy pot.
Drizzle some olive oil in the pot and wait a minute.
Add only ½ the lamb cubes so that the pot isn’t overcrowded.
For the first two minutes, the lamb cubes should be left undisturbed to form a crust, and afterwards, browned on each side.
Overall, this will take around 8 minutes.
Once this is complete, place the lamb on a separate plate, and complete this for the remaining lamb. This step will help with flavor.
Add the diced onion to the pot, and with the heat still on medium.
For the next six minutes, and with the heat on medium, stir the onion so that it is smooth, and cook it until it is golden soft.
Add the diced garlic and stir for one additional minute.
Add each of the following spices: ground coriander, cumin, cinnamon, ginger, and turmeric.
For 30 seconds, and with constant stirring, the spices should be incorporated.
The added spices will fragrant and golden the onion.
Add all the lamb and any drippings back to the pot. Add the broth and set the heat to high until the liquid boils, then reduce the heat to low.
Place the lid on and let it simmer for 1 hour.
Adjust the heat so it is just barely bubbling. Check to ensure it is simmering, and not boiling.
After an hour, add the dried apricots and honey, cover the pot again, but keep it slightly open.
Lamb should be ready in 30 minutes when it is fork-tender.
While the lamb is finishing, you can throw some almonds in a dry skillet over medium heat.
Shake the almonds every so often for 3 to 4 minutes until they take on a nice roasted color and smell.
They can be scattered on the tagine with fresh mint before serving.
Moroccan Meatball Tagine (Kefta Tagine)
Amazing comfort food! Spiced meatballs in a rich tomato sauce with eggs on top, and plenty of sauce for absorbing with bread. So hearty and warming.
Ingredients
- 1.5 lbs. ground beef (or lamb, or a mix)
- 1/2 cup parsley, finely chopped
- 1/4 cup cilantro, finely chopped
- 1 small onion, grated
- 3 cloves garlic, minced (divided)
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper
- Salt and pepper
- 3 tbsp olive oil
- 1 can (28 oz) crushed tomatoes
- 1 tsp sugar
- 4-6 large eggs
Instructions
Step 1
In a large bowl, mix the ground meat, parsley, cilantro, grated onion, 1.5 cloves of garlic, cumin, paprika, coriander, cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper.
Combine and, though it may be tempting, take care not to over-work the meat as it may result in tough meatballs.
Mixing with your hands or a spoon should be sufficient.
Wetting your hands prevents the mixture from sticking.
Take around 2 tbsp of the mixture, roll it into a ball the size of a golf ball, and place it on a plate. Repeat with the remaining mixture.
There should be 20-24 meatballs, and the mixture should take all of the meat.
To a large deep skillet or to a wide pot, on medium heat, add the olive oil, and wait for it to heat.
Add the remaining garlic, and for 30 seconds, stir until fragrant.
Add the whole can of crushed tomatoes.
Then add the sugar, the 1/2 teaspoon of the salt, and the 1/4 teaspoon of the black pepper.
Mix everything, bring to a simmer, and let it cook for 10 minutes, stirring occasionally. The sauce should thicken a bit.
Step 2
Add the meatballs to the simmering sauce. They can sit in a single layer.
Using a spoon, gently take some of the sauce and cover the meatballs.
Put a lid on, turn the heat to medium-low, and cook for 20 minutes. At 10 minutes, you should turn the meatballs.
Take the lid off. Using a spoon, make 4-6 small wells in the sauce in between the meatballs.
Crack an egg in a small cup and slide it into one of the wells. Repeat with the other eggs.
Cover the pan again and let it cook for 5-7 minutes.
The egg white should be firm, and the yolk should jiggle.
After 5 minutes, the eggs should be cooked. Remove from heat, add extra parsley or cilantro, and serve.
4. Moroccan Vegetable Couscous
This dish illustrates that vegetables can shine on their own. Imagine fluffy, buttery couscous complemented by a variety of colorful vegetables, all served in a fragrant broth.
Ingredients
- 2 cups couscous (regular, not Israeli)
- 2.5 cups vegetable broth
- 3 tablespoons butter (divided)
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, peeled and cut into 1-inch chunks
- 2 zucchini cut into 1-inch chunks
- 1 small butternut squash peeled and cubed (about 2 cups)
- 1 can (15 ounces) drained and rinsed chickpeas
- 3 chopped tomatoes
- 2 teaspoons ground cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/2 cup raisins
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
Let’s make couscous first. In a pot or microwave, heat vegetable broth until hot and steaming (but not boiling) and pour it over dry couscous in a large bowl, into which you have already added 2 tablespoons of butter cut into small pieces.
Then pour hot broth over couscous.
Cover the bowl tightly, and let it sit for exactly 10 minutes.
As the couscous steams, take a large pot, and over medium heat, warm the olive oil.
Add the diced onion, and for the next 5 minutes, stirring occasionally, cook until softened and translucent.
Also, add all four spices: cumin, turmeric, paprika, and cinnamon.
Stir for 30 seconds while everything cooks and take in the heavenly aroma.
Add the carrot chunks and butternut squash first since they take the longest to cook.
Add 2 cups of water, 1 teaspoon of salt, and 1/4 teaspoon of pepper to the seasoning.
Increase the heat and bring to a boil, then reduce to medium-low.
Cover with a lid and let it simmer for 15 minutes.
After 15 minutes, add the zucchini, chickpeas, chopped tomatoes, and raisins.
Stir gently and cover for 10 more minutes. The vegetables should be tender but not mushy.
Uncover the couscous, and using a fork, fluff to break the clumps. The grains should be light and fluffy.
Once fluffy couscous is ready, serve it on a large platter or on individual plates.
With a slotted spoon, arrange the veggies on top.
Drizzle some of the delicious broth over the couscous and veggies.
Add the rest of the butter and cilantro to finish.
5. Moroccan Harira Soup
It’s comforting and deeply nourishing, and it is perfect for the soul at any time. Traditionally, it is served during Ramadan to break the fast.
It’s a heartier lentil and chickpea soup that is perfect any time, to be honest.
Ingredients
- 3 tablespoons olive oil
- 1 large onion, finely diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 1 pound lamb stew meat, cut into small pieces (optional, can omit for vegetarian)
- 2 teaspoons ground ginger
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1/2 teaspoon black pepper
- 1 can (28 ounces) crushed tomatoes
- 1 cup brown or green lentils, rinsed well in a strainer
- 1 can (15 ounces) chickpeas, drained and rinsed
- 8 cups beef or vegetable broth
- 1/2 cup small pasta or broken vermicelli
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- Salt to taste
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion and celery. Cook for 7 minutes, stirring occasionally, until both are softened.
If you’re using lamb, add it now. Stir and cook for about 5 minutes until the pieces are browned on most sides.
Add the minced garlic and cook for 1 minute, stirring constantly.
Add all four spices: ginger, turmeric, cinnamon, and black pepper. Stir for 1 minute until the aroma fills your kitchen.
Add the crushed tomatoes, lentils, and broth, and turn the heat up high, bringing it all to a boil.
Once it reaches a boil, lower the heat until it’s just gently bubbling.
Cover the pot, and set aside for 45 minutes. Stir the soup pot occasionally.
Once the soup has set and the lentils are tender, add the drained chickpeas and pasta.
Remember to leave the lid off this time.
Continue stirring until the soup has cooked for another 12-15 minutes, until the pasta is cooked and tender.
To finish, turn off the heat and add the chopped cilantro, parsley, and fresh lemon juice.
Remember to taste and adjust the amount of salt to your desired preference.
Most of the time, the broth will be an indicator of how much salt will be needed, and this soup will require an additional teaspoon or 2.
This soup is meant to be served after it has rested for 10 minutes.
This resting period is crucial for the soup, and it allows the soup to properly blend.
Serve with lemon wedges and dates on the side.
6. BASTILLA (MOROCCAN CHICKEN PIE)
This may seem challenging, but trust me, it really is easier than it looks. Crispy and flaky layers of phyllo dough straddle spiced chicken, eggs, almonds, and are finally topped with powdered sugar.
This is the best example of sweet and savory.
Ingredients
- 2 pounds chicken breasts,
- 3 tablespoons butter,
- 1 large onion, finely chopped,
- 3 cloves garlic, minced,
- 2 teaspoons ground ginger,
- 1 teaspoon cinnamon,
- 1/2 teaspoon turmeric,
- 1/4 teaspoon saffron threads (optional),
- 1/2 cup fresh parsley, chopped,
- 1/2 cup fresh cilantro, chopped,
- 6 large eggs, beaten,
- 1 cup almonds, toasted and chopped,
- 3 tablespoons sugar,
- 1 teaspoon cinnamon (for almond mixture),
- 12 sheets phyllo dough, thawed,
- 1/2 cup melted butter (for brushing),
- Powdered sugar for dusting.
- Salt and pepper to taste.
Instructions
Step 1
Fill a large pot with water, add 1 teaspoon of salt, and bring to a boil.
Add the chicken breasts and cook for 20 minutes or until fully cooked.
Remove the chicken and let it cool on a cutting board until it is cool enough to shred it and pull it into pieces with two forks. Set aside.
In a large skillet, melt 3 tablespoons of butter over medium heat, then add the chopped onion, cooking it for 8 minutes until golden brown.
Finally, add the garlic and cook 1 minute, then proceed to the next step.
Now, add the ginger, cinnamon, turmeric, and saffron. Stir for 30 seconds, then add the shredded chicken, and add the parsley and cilantro.
Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then stir and cook for 5 minutes.
Finally, remove the heat and transfer it to a bowl to cool.
In the same pan, after wiping the pan if there were stuck bits, pour the beaten eggs.
Over medium-low heat, constantly stir the eggs until they are scrambled, set, and still slightly moist, for about 3-4 minutes.
Finally, transfer to a plate to cool completely.
Step 2
In a small bowl, combine the chopped and toasted almonds with 3 tablespoons of sugar and 1 teaspoon of cinnamon, then set aside.
Now, preheat your oven to 375°F.
Get a 10-inch round baking dish or pie pan and brush the bottom and sides generously with melted butter.
Then, carefully unroll your phyllo sheets and keep the unrolled sheets covered with a damp towel.
Take a sheet of phyllo, and lay it in the pan, pressing it to the bottom while letting the edges hang over the sides, and brush the whole sheet with melted butter.
Repeat this with 5 more sheets, rotating them a bit so that the overhanging edges will go all the way around the pan, and brushing butter on each sheet.
Next, for the filling layers.
Spread half the chicken mixture evenly over the phyllo, then add all the scrambled eggs in an even layer, and sprinkle all the almond-sugar mixture over the eggs.
Finally, spread the remaining chicken mixture on top.
Now, fold the overhanging phyllo edges over the filling. Brush each piece with butter as you fold it in.
Use the remaining 6 phyllo sheets and layer them on top one at a time, brushing each with butter.
Tuck the edges down into the sides of the pan to seal everything in. Brush the top layer with butter.
Bake for 35-40 minutes until the top is golden brown and crispy.
Remove from the oven and let it rest for 10 minutes, then dust the top with powdered sugar and a light sprinkle of cinnamon.
Cut into wedges like a pie and serve warm.
7. Moroccan Grilled Fish with Chermoula
The seventh dish is Moroccan grilled fish with chermoula. Whenever I want something healthy, I make it.
Ingredients
Chermoula:
- 1 cup cilantro, packed
- 1/2 cup parsley, packed
- 4 cloves of garlic
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp cayenne
- Juice of two lemons (about 1/4 cup)
- 1/3 cup olive oil
- 1 tsp salt
Fish:
- 4 fish fillets (sea bass, snapper, or halibut), about 6 ounces each
- 2 tbsp olive oil
- Lemon wedges for serving
Instructions
Make the chermoula first. In a food processor or blender, combine the cilantro, parsley, garlic, cumin, paprika, cayenne, lemon juice, olive oil, and salt.
Pulse about 10-12 times to make a chunky sauce.
It should look like thick pesto. Stop and scrape down the sides once or twice.
Taste it when you are done to check whether you need to adjust the salt or lemon juice.
You can place the fish fillets in a shallow dish. It should be large enough to hold them in a single layer.
Pat them dry with paper towels.
Spread around two-thirds of the chermoula onto the fish and make sure each side is covered.
Put the remaining third in a small bowl and set aside for serving later.
Give the fish a cover and place it in the refrigerator for a minimum of 30 minutes, but up to 2 hours is fine.
When the time comes to prepare for cooking, either preheat the grill to a medium-high temperature or place a grill pan at a medium-high temperature.
Note that it should be really hot for around 5 minutes.
To avoid sticking, brush the grates with the 2 tablespoons of olive oil.
Take the fish out of the marinade, allowing the excess chermoula to drip off, but make sure some is left on the fish.
Put the fillets on the grill and avoid moving them until the fish is fully cooked.
It takes 4-5 minutes to cook each side. The edges will turn opaque to determine when to flip them.
Do it carefully with a spatula and cook the other side for 3-4 minutes until it is opaque all the way through and flakes when a fork is used.
8. Moroccan Beef Kebabs (Brochettes)
These are summer grilling perfection. Juicy chunks of beef marinated in aromatic spices and grilled to charred, smoky perfection. They disappear so fast at gatherings.
Ingredients
- 2 lbs. beef sirloin or tenderloin, cut into 1.5-inch cubes
- 1/4 cup olive oil
- 3 cloves garlic (minced)
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1/2 tsp cayenne pepper
- 1/4 cup parsley (finely chopped)
- 1/4 cup cilantro (finely chopped)
- juice of 1 lemon
- 1 large red onion (cut into 1-inch chunks)
- 1 red bell pepper (cut into 1-inch cubes)
- Salt and pepper to taste
- 6-8 metal or wooden skewers (if wooden, soak in water for 30 minutes)
Instructions
Combine the olive oil, garlic, cumin, paprika, coriander, ginger, cayenne, parsley, cilantro, lemon juice, salt, and pepper in a large bowl and whisk together.
Add beef cubes to the bowl. Toss the beef cubes to coat them in the marinade.
Cover and refrigerate. Marinate for at least 2 hours, or overnight for best results.
You can never marinate beef too long.
Once you begin cooking, take the beef from the refrigerator and allow it to rest for 20 minutes at room temperature. Get the grill to high heat.
Take the marinated beef and, with pieces of red onion and red bell pepper, assemble the kebabs.
Make sure there is space between every piece for heat to get through.
Do not tighten the pack. There should be 5-6 pieces of beef for each skewer.
To make sure there is no sticking, brush the grill grates with oil. This is critical.
Put kebabs on the grill. Do not move for 2-3 minutes, then turn a quarter.
Repeat for 2-3 minutes, turning each time until every side is charred.
This will take 8-10 minutes. There should be a char on the outside, the beef, however, should be juicy and with a slightly pink middle.
Take the kebabs off the grill and place them on a plate. Leave them for 5 minutes to rest.
This is called a tent. The juices will redistribute and will serve, accompanied by warm pita bread, a salad, and yogurt sauce.
Moroccan Lemon Chicken
I turn to this recipe when I need to make a meal quickly.
It takes little effort to prepare and has a delicious taste that is bright and tangy. I enjoy this dish on busy weeknights.
Ingredients
- 8 chicken thighs, bone-in and skin-on
- 1/4 cup olive oil
- 6 cloves garlic, smashed with the side of a knife
- Juice and zest of 3 lemons (about 1/2 cup juice)
- 2 teaspoons ground cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1/2 teaspoon ground ginger
- 1/2 cup chicken broth
- 1/2 cup green olives, pitted
- 2 lemons, sliced into thin rounds
- Fresh parsley for garnish
- Salt and pepper to taste
Instructions
Prep and Bake: Oven to 425°F. Place chicken thighs on paper towels to dry, then season with salt and pepper.
Each chicken thigh should have 1 teaspoon of salt and 1/2 teaspoon of pepper.
Place your oven-safe skillet on the counter.
Pour 1/4 cup of olive oil into the skillet. Add garlic, juice, and zest of the 3 lemons, cumin, turmeric, paprika, ginger, and a pinch of salt.
Whisk all the ingredients. Place the chicken thighs skin-side up in a large baking dish or a large cast-iron skillet.
They can be close but avoid overlap.
Pour the lemon-spice mixture all over the chicken, and rub it on each individual piece.
Tuck the lemon slices around and under the chicken. Pour the chicken broth around the edges of the pan.
Put the pan in the preheated oven and roast for 35 minutes.
Scatter the olives around the chicken.
Roast for an additional 10-15 minutes or until the chicken skin is crispy and golden brown.
Ensure the internal chicken temp is 165°F.
Let the chicken sit in the pan for 5 minutes.
Drizzle the chicken with the pan juices.
Serve the chicken is garnished with parsley, and with copious amounts of couscous, rice, or crusty bread to mop the wonderful lemony sauce.
10. Moroccan Spiced Lamb Chops
These lamb chops take only 20 minutes to prepare and are worthy of any restaurant.
The spice rub locks in all the juices with an attractive crust.
Ingredients
- 12 lamb loin chops, about 1-inch thick
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried mint
- Salt and black pepper to taste
- Fresh mint leaves for garnish
- Lemon wedges for serving
Instructions
Remove the lamb chops from the refrigerator 30 minutes before cooking, so they come to room temperature.
This helps them cook evenly.
Pat them completely dry with paper towels. Any moisture will prevent a good crust.
In a small bowl, mix the garlic, cumin, coriander, paprika, cinnamon, cayenne, dried mint, olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir until you have a thick paste.
Rub this spice paste all over both sides of each lamb chop, coating them completely.
Let them sit at room temperature for 20 minutes to absorb the flavors.
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat.
Let it get really hot, about 3-4 minutes. You shouldn’t need to add oil since the lamb already has oil in the rub.
For each of the lamb chops, place them on the hot skillet, working in batches in order not to overcrowd the pan.
Do not touch them, just let them cook for 3 to 4 minutes until the edges are pretty much dark brown and crusted.
After 3 to 4 minutes, flip the lamb chops, let the previous time pass, and now the thermometer should read 135°F.
From the outside, the lamb couple has a medium-rare texture.
The timing suggests a medium texture. The cooked lamb chops should have a pretty odd resting time.
Rest time should be 5 minutes, and after that should be the tenting time. where the rest time should have the best time to have a tender lamb chop, Garnishing time should be half so and should have the best time to rest.
11. Moroccan Shakshuka
Throughout the Middle East and North Africa, shakshuka has a large cultural influence with the colorful Moroccan peppers, tomatoes, and warm spices.
Ingredients
- 3 tablespoons olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon sugar
- 6 large eggs
- 1/4 cup crumbled feta cheese (optional)
- Fresh cilantro or parsley, chopped
- Salt and pepper to taste
- Crusty bread for serving
Instruction
Heat the olive oil in a large, deep skillet that has a lid. Use medium heat.
Add the diced onion and both bell peppers.
Cook for about 10 minutes, stirring every couple of minutes, until the vegetables are very soft and starting to brown at the edges.
Add the minced garlic and cook for 1 minute, stirring constantly.
Then add all four spices: cumin, paprika, coriander, and cayenne.
Stir constantly for 1 minute until the kitchen smells amazing.
Pour in the crushed tomatoes and sugar.
Add 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Stir everything together and bring to a simmer.
Reduce the heat to medium-low and let the sauce cook uncovered for 15 minutes, stirring occasionally.
The sauce should thicken and reduce a bit.
Sample the sauce again, and if necessary, add some salt.
The sauce should be full-bodied, a touch sweet, and the spices should warm the sauce nicely.
Using the back of a large spoon, make six indentations, or “wells,” in the sauce, spacing them evenly around the pan.
For each egg, start by cracking it into a separate small bowl and then pouring it into one of the wells.
Do this for all six, placing one in each well and then sprinkling each yolk with a little salt.
Place a lid on the skillet and allow it to cook undisturbed for 7 to 10 minutes.
After 7 minutes, carefully lift the lid and take a look.
The egg whites should be completely opaque and solid, and the yolks should jiggle when you gently shake the pan.
If the whites are still runny, cover and cook for 1 to 2 more minutes.
Take it off the heat as soon as you can.
If you are using feta cheese, sprinkle it on top, and then add lots of fresh chopped cilantro or parsley.
For dipping into the sauce and those beautiful runny yolks, serve the skillet directly with plenty of crusty bread.
12. Moroccan Chickpea and Vegetable Stew
This simple stew is full of vegetables, protein-rich chickpeas, and lots of warm spices. It’s budget-friendly and perfect for meal prep because it is vegan.
Ingredients
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, peeled and diced into 1/2-inch pieces
- 2 red bell peppers, diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- 1 can (28 ounces) diced tomatoes with juices
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
- 3 cups vegetable broth
- 2 cups fresh spinach, roughly chopped
- 1/4 cup raisins (optional)
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and cook for 5 minutes, stirring occasionally, until it becomes soft and translucent.
Add the diced carrots and bell peppers. Continue cooking for 5 more minutes, stirring occasionally.
The vegetables should start to soften.
Add the minced garlic and stir for 30 seconds.
Then add all five spices: cumin, paprika, turmeric, coriander, and cinnamon.
Stir constantly for 30 seconds until the spices are very fragrant and coat all the vegetables.
Add the diced, canned tomatoes along with their juices, drained chickpeas, sweet potato cubes, and the veggie broth, followed by 1 teaspoon salt and 1/4 teaspoon black pepper. Mix well.
Next, set the heat to high and get the stew to a boil.
Once at a boil, reduce to a medium-low heat and cover with a lid. Set a timer for 25 minutes.
After 25 minutes, check if the sweet potato is tender by piercing it with a fork.
It should slide in with no resistance. If they’re still hard, cook for 5 more minutes.
When the sweet potatoes are tender, stir in the fresh spinach along with the raisins if using.
Uncover, cook for 2-3 minutes. The spinach should wilt completely.
Check the stew again and see if the seasonings are to your liking.
From my experience, it usually needs 1/2 teaspoon more salt, depending on your broth.
It’s a thick stew and meant to be hearty. Serve it in bowls.
Top with chopped cilantro. Good with couscous or crusty bread.
13. Peppers with Moroccan Lamb Merguez Sausage
These spicy, flavor-packed lamb sausages are a staple in Moroccan cuisine. Served with sautéed peppers and onions, they make an incredibly satisfying meal.
Ingredients
- 1.5 pounds ground lamb
- 4 cloves garlic, minced
- 2 tablespoons paprika
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon cayenne pepper
- 1 teaspoon ground fennel seeds
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- 3 tablespoons olive oil (divided)
- 2 red bell peppers, sliced into strips
- 2 yellow bell peppers, sliced into strips
- 1 large red onion, sliced into half-moons
- Fresh parsley for garnish
Instructions
Step 1
In a large bowl, prepare a mixture using ground lamb, garlic, paprika, cumin, coriander, cayenne, fennel, cinnamon, salt, and black pepper.
Combine using hands without overmixing to ensure the consistency of the sausage stays tender.
Partition the mixture into the required size and use moist hands to create the sausage shapes as required.
Cover the formed sausages and chill in the refrigerator for the specified time.
The refrigeration time allows the sausages to hold their shape better while cooking.
Over medium heat, pour 2 tablespoons of olive oil into a large skillet.
It will take about 1 minute for the oil to heat.
After that, place half of the sausages in the pan and give them space. Don’t try to fit them all in the pan at once.
Without moving the sausages, let them cook for 3-4 minutes on one side.
Once perfectly browned, turn them and let them cook for another 3-4 minutes.
After that, turn them every 3 minutes until all the sides are browned.
It should take a total of 12-15 minutes for the sausages to cook thoroughly.
To check if a sausage is ready, pierce one with a knife and see if the juices that run out are clear.
Once cooked, place them on a plate and repeat with the other half.
Step 2
Again, with no need to wash the skillet, add the other tablespoon of olive oil.
Add the rest of the sliced peppers and the onion. Add ¼ teaspoon of salt and stir for about 10 minutes.
Now and then, stir until the veggies become soft and slightly caramelized with golden brown edges.
Once the peppers and veggies are ready, return all the sausage to the skillet together with the peppers and onions.
Everything should be mixed for 1 minute to let the flavors combine.
Transfer to a serving platter and sprinkle with fresh chopped parsley for garnish.
Best enjoyed with puffed couscous or rice, or warm pita bread with yogurt with a bit of lemon, and salt, and served immediately.
Swap Ingredients
Moroccan cuisine flows with possibilities.
Most recipes work beautifully with different proteins; chicken can often replace lamb, and vice versa.
In vegetarian recipes, chickpeas and white beans of hearty vegetables like eggplant or cauliflower can work beautifully.
They provide good texture and absorb flavor beautifully.
Preserved lemons can be replaced with fresh lemon zest and juice, and a bit of salt. No saffron? No problem.
Turmeric, a saffron substitute, gives a good color.
If heat-sensitive, you can omit the heat from the dish. Instead of couscous, you can also use Israeli couscous, quinoa, or even rice.
For herbs, you can use parsley or even just parsley with lemon juice for a bounce.
Storage and Reheating
These Moroccan dishes become even more fabulous when they are left over because they develop even deeper and richer flavors after sitting in the fridge for a spell.
Most tagines, stews, and soups retain their quality for 3-4 days, so feel free to refrigerate in airtight containers.
Store couscous in a separate container for up to 5 days.
Shakshuka is best made and enjoyed fresh, but the sauce can be made ahead and stored for up to 3 days.
Just reheat and add fresh eggs when you’re ready.
For longer storage, tagines, harira soup, and the chickpea stew freeze exceptionally well for up to 3 months in freezer-safe containers.
The chermoula sauce also freezes beautifully in ice cube trays for easy portioning.
Unfortunately, dishes with eggs or delicate fish don’t freeze well.
When reheating, gently warm stews and tagines on the stovetop over low heat, adding a splash of broth or water if needed.
Couscous reheats perfectly in the microwave with a tablespoon of water covered with a damp paper towel.
These Moroccan dishes become even more fabulous when they are left over, developing even deeper and richer flavors after sitting in the fridge for a spell.
Tips for Success
Great food is not made in a rush. Some of the best Moroccan recipes take time to slow cook.
The process of transforming tougher cuts of meat, making them tender, and amalgamating the other components of the dish is time-dependent.
Complexity and depth are important as well, which is achieved in part through the process of browning meat, toasting spices, and thoroughly cooking onions and garlic.
Complexity and depth are important as well, which is achieved in part through the process of browning and toasting spices, and thoroughly cooking onions and garlic.
The Moroccan recipes in this book seek to find balance in contrasting and complementary flavors.
When the recipes call for marinating, allow the meat the time it needs to take in the spices.
Dutch ovens and heavy-bottomed pots are preferable for slow cooking, but for Moroccan tagines.
Conclusion
These recipes were made to nourish the spirit in your home and allow you to embrace the Moroccan cooking style of slow cooking.