Dish type
Browse 9 authentic Moroccan main course recipes. Each dish includes scaled ingredients, step-by-step instructions, and prep times so you can cook with confidence.
A luxurious twist on mac and cheese, folding in juicy sautéed shrimp, tangy preserved lemon, and a golden thread of saffron through a rich, creamy cheese sauce. Comfort food gets a Moroccan coastal makeover in this indulgent pasta bake.
Warm, flaky msemen flatbread wrapped around ras el hanout-spiced roasted sweet potato, crumbled feta, fresh mint, and a bright hit of preserved lemon. A satisfying handheld lunch that turns Morocco's classic square pancake into a wrap.
A bright, vegan tagine of tender artichoke hearts, sweet green peas, and baby potatoes, simmered gently in a saffron-scented sauce brightened with preserved lemon. Comforting yet light, it's a wonderful spring vegetable centerpiece served with crusty bread.
A quicker take on rfissa, the traditional Moroccan dish of slow-cooked chicken and lentils served over shredded warqa layered with fenugreek. This express version swaps the labor-intensive layered pastry for pappardelle pasta, keeping all the fragrant fenugreek-and-onion flavor in a fraction of the time.
A show-stopping vegetarian centerpiece: a whole cauliflower slow-roasted until deeply golden and tender, basted with a sweet-and-savory chermoula of herbs, garlic, cumin, and a touch of honey. Dramatic to serve and packed with Moroccan flavor in every bite.
Firm white fish fillets simmer gently in a fragrant tomato sauce with sweet bell peppers, garlic, and warming Moroccan spices. Light yet deeply flavorful, this stew comes together quickly and is best served with crusty bread or steamed rice to soak up the sauce.
Tender spiced kefta meatballs simmer in a rich tomato sauce, finished with a cooling, herby jalapeño yogurt drizzle for a spicy-meets-creamy contrast. This modern twist on the classic Moroccan meatball tagine is perfect scooped up with warm bread.
A classic Moroccan tagine of slow-braised chicken with preserved lemon, briny olives, and a fragrant blend of ginger, saffron, and cumin. Simmered gently until the chicken is fall-off-the-bone tender, this dish is traditionally served with warm khobz bread to soak up the rich sauce.
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.