Dietary
Discover 13 gluten-free Moroccan recipes — from tagines and couscous to family classics, with portion scaling and printable recipe sheets.
A signature dish of Marrakech, traditionally slow-cooked in a clay urn nestled in the warm ashes of a local hammam. It features meltingly tender chunks of beef or lamb flavored with preserved lemon, cumin, garlic, saffron, and smen.
A classic sweet and savory Moroccan tagine featuring tender chunks of beef or lamb slow-cooked with aromatic spices, topped with caramelized prunes, toasted almonds, and sesame seeds.
A refreshing, vibrant, and simple Moroccan salad made with finely diced tomatoes, cucumbers, and onions, tossed in a light dressing of olive oil, lemon juice, and ground cumin.
A traditional and comforting Moroccan lentil stew packed with warm spices, fresh herbs, and tomatoes. Perfect as a hearty meal served with crusty bread.
A comforting, creamy Moroccan soup made from dried split fava beans, garlic, cumin, and extra virgin olive oil. Traditionally served for breakfast or as a hearty starter.
Ghriba are Morocco’s “smiling cookies”—chewy-centered, crackled-top rounds made from ground almonds, sugar, and egg whites with almost no flour in the classic version. As they bake, the tops split open like smiles. Variations use walnuts or coconut; orange blossom and a dusting of powdered sugar make them irresistible with tea.
Sweet gunpowder green tea poured high for foam—served after every meal.
Spiced lamb meatballs simmered in a rich tomato sauce with eggs baked on top.
White fish and shrimp steamed over a bright herb chermoula with tomatoes and peppers.
A weeknight vegan tagine with warming spices and creamy sweet potato.
Smoky eggplant and tomato salad enriched with garlic and olive oil—a mezze essential.
Slow-roasted shoulder rubbed with cumin and garlic—fall-apart tender for gatherings.
A classic Marrakech tagine—tender chicken braised with olives, preserved lemon, and warm saffron.