Traditional Moroccan Salad (Shlada)
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.
Dietary
Vegan Moroccan recipes
Discover 9 vegan Moroccan recipes — from tagines and couscous to family classics, with portion scaling and printable recipe sheets.
Moroccan Stewed Lentils (Addas)
A traditional and comforting Moroccan lentil stew packed with warm spices, fresh herbs, and tomatoes. Perfect as a hearty meal served with crusty bread.
Bisarra (Moroccan Fava Bean Soup)
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.
Batbout (Moroccan Pita)
Batbout are soft, chewy stovetop breads that puff like balloons in a dry skillet, forming a hollow pocket inside—Morocco’s answer to pita. They share the same yeast dough family as khobz but are rolled thinner and finished on the griddle rather than in a bread oven, making them ideal for sandwiches stuffed with grilled meats, salads, or fried eggs.
Khobz (Traditional Round Bread)
The cornerstone of every Moroccan table—this round, slightly domed loaf has a crackly golden crust and a soft, airy crumb perfect for scooping tagines, salads, and dips. Bakers often blend white flour with whole wheat or semolina for nutty depth. A hot oven and steam—or a cast-iron Dutch oven—mimics communal wood-fired ovens found in the medina.
Moroccan Mint Tea
Sweet gunpowder green tea poured high for foam—served after every meal.
Chickpea & Sweet Potato Tagine
A weeknight vegan tagine with warming spices and creamy sweet potato.
Zaalouk
Smoky eggplant and tomato salad enriched with garlic and olive oil—a mezze essential.
Seven-Vegetable Couscous
Festive couscous steamed above a fragrant broth of seasonal vegetables and chickpeas.