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Moroccan cuisine

Every Moroccan dish we have, with the recipe for each — 29 of them, each one written for this site rather than adapted from anybody else's.

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Every Moroccan dish

Baghrir, sourced from Morocco. Pancakes cooked on one side only, where the holes open across the surface and are the point of the whole thing. vegetarian.
Bissara, sourced from Morocco. Split dried broad beans cooked to a thick purée with nothing in it but garlic, eaten with more oil than seems reasonable. vegan.
Boulfaf, sourced from Morocco. Lamb liver wrapped in caul fat and grilled over coals, where the fat melts away and bastes it as it goes. Lamb.
Briouat, sourced from Morocco. Small triangular pastries folded like a flag and fried, where the last fold is sealed with flour paste rather than water. Beef, Lamb, Egg.
Chebakia, sourced from Morocco. Dough cut and threaded into a rose, fried, and dropped straight from the oil into warm honey where it hisses. Egg, vegetarian.
Chermoula, sourced from Morocco. A herb and spice paste made fresh each time, where the spices are toasted whole and ground but the herbs are never cooked. vegan.
Couscous, sourced from Morocco. Grain steamed three times over the broth it will be eaten with, never boiled and never soaked in a kettle. Lamb.
Dafina, sourced from Morocco. A pot left on the lowest possible heat overnight, with eggs buried in it whole that come out brown and dense. Beef, Egg.
Gazelle Ankles, sourced from Morocco. Almond paste in pastry rolled thin enough to see through, baked pale and pricked so the crescents do not split. Egg, vegetarian.
Harcha, sourced from Morocco. A semolina pan bread with no yeast and almost no kneading, where the semolina is left to drink the milk before it is shaped. vegetarian.
Harira, sourced from Morocco. A thick soup finished with a flour and water slurry poured in slowly at the very end, which is what gives it its body. Lamb.
Khlea, sourced from Morocco. Strips of beef dried in the sun for days and then cooked and stored under their own fat, which is what seals them. Beef, Lamb.
Maakouda, sourced from Morocco. Potato cakes dipped in beaten egg immediately before frying, which is what holds them together in the oil. Egg, vegetarian.
Méchoui, sourced from Morocco. Lamb rubbed with spiced butter and cooked for five hours until it is pulled apart by hand and dipped in cumin salt. Lamb.
Merguez, sourced from Morocco. A thin red lamb sausage with no pork fat in it, where the fat is lamb and must be kept cold throughout. Lamb.
Moroccan Mint Tea, sourced from Morocco. Green tea whose first infusion is thrown away, boiled with the sugar rather than sweetened after, and poured from a height. vegan.
Mrouzia, sourced from Morocco. Lamb cooked down with honey and raisins until the sauce is a glaze, sweet enough that it once kept without refrigeration. Lamb.
Msemen, sourced from Morocco. Square laminated flatbreads folded around oil and semolina, stretched on an oiled surface until the dough is translucent. vegetarian.
Pastilla, sourced from Morocco. A savoury pie dusted with icing sugar and cinnamon, where the eggs are cooked into the cooking liquid until almost nothing is left. Chicken, Egg.
Preserved Lemons, sourced from Morocco. Lemons packed in nothing but their own juice and salt for a month, where the salt is the only thing keeping them safe. vegan.
Rfissa, sourced from Morocco. Chicken and lentils heavy with fenugreek, poured over torn flatbread that is steamed rather than fried. Chicken.
Seffa, sourced from Morocco. Fine couscous steamed with butter instead of broth and built into a mound with cinnamon drawn down the sides. vegetarian.
Sellou, sourced from Morocco. Flour toasted in a dry oven until it is the colour of sand, then bound with butter and honey and never cooked again. vegetarian.
Sfenj, sourced from Morocco. Wet unsweetened dough shaped with a wet hand and pulled open with a finger, fried and eaten within the hour. vegetarian.
Tagine, sourced from Morocco. A lid-shaped pot that cooks almost dry, where the steam runs back down the cone instead of leaving. Lamb.
Taktouka, sourced from Morocco. Roasted green peppers and tomato cooked down together, where the peppers are charred and skinned rather than fried raw. vegan.
Tangia, sourced from Morocco. Lamb sealed in a tall urn and left upright in low heat for six hours with nothing to stir and no vegetables in it at all. Lamb.
Tfaya, sourced from Morocco. Onions and raisins cooked down for an hour until they are dark and jammy, spooned over couscous rather than eaten alone. vegetarian.
Zaalouk, sourced from Morocco. Aubergine and tomato cooked right down to a rough paste and then crushed in the pan, served cold rather than hot. vegan.

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