Ras El Hanout - Moroccan Spice Blend
The essential Moroccan spice blend: warm, aromatic, and complex. The foundation of tagine magic.
Dish type
moroccan recipes
Browse 47 authentic Moroccan moroccan recipes. Each dish includes scaled ingredients, step-by-step instructions, and prep times so you can cook with confidence.
Merendina (Moroccan Chocolate Snack Cake)
Merendina is Morocco's nostalgic after-school treat: a soft, individually-sized sponge cake filled with rich chocolate cream. This homemade version recreates the beloved snack-cake favorite with a tender vanilla sponge and a silky chocolate filling.
Saffron Chorba with Roasted Eggplant & Sweet Potato (Vegan)
A warming, saffron-scented vegetable soup built on roasted eggplant and sweet potato, blended until velvety smooth with a base of tomatoes and gentle Moroccan spice. Entirely plant-based and deeply comforting, it's an easy weeknight bowl full of flavor.
Zaalouk Focaccia
Pillowy Italian focaccia gets a Moroccan makeover, topped generously with smoky zaalouk — the classic cooked eggplant and tomato salad — before baking until the crust turns golden and crisp. A bold, shareable bread that fuses two comfort-food traditions in one pan.
Shrimp, Preserved Lemon & Saffron Mac and Cheese
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.
Fekkas Cereal (Mini Biscotti Bites)
Bite-sized twice-baked Moroccan fekkas, broken into crunchy cereal-like nuggets studded with almonds, anise, and sesame. Perfect for snacking by the handful or scattering over yogurt, these mini biscotti bites bring all the flavor of classic fekkas in a fun, snackable format.
Msemen (Moroccan Square Pancakes)
Flaky, folded Moroccan layered flatbread with a crispy exterior and tender interior. Traditionally served with honey and olive oil.
Sweet Potato & Feta Msemen Wrap (Ras El Hanout)
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.
Moroccan Medley Salad Bowl
A colorful, hearty salad bowl bringing together Morocco's favorite fresh vegetables, chickpeas, and herbs, finished with a lemony cumin-spiced dressing. A vibrant, well-rounded bowl that works as a light lunch or a side to grilled meats.
Rhubarb, Ginger & Rose Crumble
Tart roasted rhubarb meets warming fresh ginger and a delicate splash of rose water, all tucked beneath a buttery oat crumble topping. A comforting dessert that brings a subtle Moroccan floral note to a classic fruit crumble.
Orange & Cardamom Ghriba
A citrus-forward variation on Morocco's classic crumbly ghriba cookie, brightened with fresh orange zest and warmed with fragrant cardamom. Crisp-edged and tender in the center, these cookies pair beautifully with a pot of mint tea.
Bakoula, Feta & Pine Nut Hand Pies
Flaky hand pies filled with bakoula — Morocco's beloved braised leafy greens seasoned with garlic and cumin — combined with creamy feta and toasted pine nuts. A savory pastry that's equally good warm from the oven or packed for a picnic.
Artichoke, Green Pea & Preserved Lemon Salad
A light, zesty salad combining tender artichoke hearts and sweet green peas with the bright, salty punch of preserved lemon. Tossed in a simple olive oil dressing with fresh herbs, it's a refreshing side that pairs beautifully with grilled meats or fish.
Brown Butter & Orange Blossom Apple Galette
A rustic free-form apple tart made with a flaky, buttery crust, layered with thinly sliced apples tossed in nutty brown butter and floral orange blossom water, then finished with a crumbly streusel top. An elegant dessert that brings a Moroccan accent to a classic French galette.
Moroccan Mint Tea Chocolate Truffles
Rich dark chocolate ganache infused with the fresh, herbal aroma of Moroccan mint tea, rolled into elegant truffles and dusted in cocoa. A sophisticated after-dinner sweet that captures Morocco's most beloved beverage in bite-sized form.
Artichoke Tagine with Peas, Baby Potatoes & Preserved Lemon (Vegan)
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.
Chebakia & White Chocolate Cookies
A playful fusion cookie that folds the warm spices of traditional chebakia — cinnamon, anise, and toasted sesame — into a soft-baked cookie studded with white chocolate chunks. It bridges Moroccan pastry flavor with a familiar cookie-jar favorite.
Crispy Harissa Chickpea Caesar Salad
A Moroccan-inspired spin on the classic Caesar: crunchy roasted chickpeas coated in spicy harissa stand in for croutons, tossed with crisp romaine and a garlicky, tangy dressing. Bold, spicy, and satisfying, this salad makes a great light lunch or side.
Rfissa Express (Chicken & Lentils with Pappardelle)
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.
Whole Roasted Cauliflower with Sweet Chermoula
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.
Ras El Hanout Chocolate Chunk Pumpkin Bread
A cozy quick bread that blends rich pumpkin puree and dark chocolate chunks with a warming pinch of ras el hanout, Morocco's signature spice blend. The result is a moist, fragrant loaf where classic pumpkin spice gets a Moroccan upgrade from notes of cardamom, ginger, and clove.
Baghrir Pancakes with Brown Butter Spiced Apples
Morocco's famous "thousand-hole" pancakes, light and spongy, topped with tender apples sautéed in warm, nutty brown butter and autumn spices. A comforting fusion breakfast that pairs baghrir's honeycomb texture with a cozy spiced fruit topping.
Peach & Tomato Salad with Orange Blossom Honey Dressing
A refreshing summer salad that pairs juicy peaches with ripe tomatoes, tossed in a Moroccan-inspired dressing of orange blossom water and honey. Bright, floral, and lightly sweet, it's a beautiful way to bring Moroccan flavor to a warm-weather table.
Moroccan Spiced Fish & Bell Pepper Stew
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.
Sesame Gazelle Horns with Rainbow Sprinkles
A playful, festive twist on the classic Kaab el Ghazal: delicate almond-filled crescents rolled in toasted sesame seeds and finished with a scatter of rainbow sprinkles. Fun for birthdays and Eid celebrations while keeping the traditional orange-blossom-scented almond filling at their heart.
Spicy Kefta Tagine with Jalapeño-Herb Yogurt
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.
Zaalouk (Moroccan Smoky Eggplant Dip)
Zaalouk is a beloved Moroccan cooked salad of eggplant and tomatoes, simmered down with garlic, cumin, and paprika until silky and deeply flavorful. Served warm or at room temperature as a dip with crusty bread, it's a staple starter on nearly every Moroccan table.
Halwa Dyal Makina
Halwa dyal makina, literally "candy of the machine," is a beloved Moroccan street sweet — a chewy, pulled sesame-and-peanut nougat traditionally stretched and folded by a special hand-cranked machine at candy stalls. Rich, nutty, and satisfyingly chewy, this homemade version recreates that signature pulled texture using just a stovetop and your hands.
Fekkas
Fekkas are Morocco's answer to biscotti — twice-baked, crunchy loaf cookies studded with almonds, anise seeds, and sometimes raisins or sesame. Sliced thin and baked until crisp, they're perfect for dunking in mint tea or coffee and keep well for weeks, making them a popular treat during Ramadan and everyday gatherings alike.
Ghriba (including Ghriba Bahla)
Ghriba are Morocco's beloved crumbly shortbread cookies, prized for their signature cracked, crazed surface and melt-in-the-mouth texture. This recipe includes both the classic almond-and-sesame version and Ghriba Bahla, the plain, no-nut variation made simply with flour, butter, and sugar — equally crumbly and just as addictive with mint tea.
Makrout
Makrout are diamond-shaped semolina pastries filled with a spiced date paste, fried or baked until golden, then bathed in warm honey syrup. Fragrant with cinnamon and orange blossom water, these North African sweets offer a satisfying contrast between the slightly crisp semolina shell and the soft, sticky date center.
Chebakia (Mkharka)
Chebakia, also called mkharka, are Morocco's iconic flower-shaped, sesame-studded cookies, deep-fried until crisp and then soaked in warm honey infused with orange blossom water. A quintessential Ramadan treat, they're traditionally served alongside a bowl of harira soup to break the fast.
Sweet Almond Briouat
Sweet almond briouats are bite-sized triangular pastries made from crisp, flaky warqa wrapped around a fragrant almond paste filling, fried until golden, and dipped in warm honey. A festive Ramadan and Eid favorite, these little triangles pack a satisfying crunch followed by a soft, nutty, honey-soaked center.
M'hanncha (Snake Pastry)
M'hanncha, or "the snake," is a stunning coiled Moroccan pastry made from delicate sheets of pastry wrapped around a fragrant almond paste filling, then baked until golden and finished with a drizzle of honey and a scatter of toasted almonds. Its dramatic spiral shape makes it a centerpiece dessert for celebrations and Eid gatherings.
Kaab el Ghazal (Gazelle Horns)
Kaab el Ghazal, meaning "gazelle horns," are Morocco's most iconic cookies — delicate, crescent-shaped pastries with a thin, tender shell wrapped around a fragrant almond paste filling scented with orange blossom water. A staple at weddings and celebrations, these elegant sweets are dusted lightly with powdered sugar and served with mint tea.
Kar3in (Moroccan Trotters Stew)
Kar3in is a rich, slow-cooked Moroccan stew made from lamb or beef trotters, prized for its deeply gelatinous, collagen-rich broth. Simmered for hours with chickpeas and warming spices until the meat falls off the bone, it's a beloved winter comfort dish traditionally sold by street vendors and enjoyed with crusty Moroccan bread.
Harira Soup
Morocco's beloved Ramadan soup — a hearty, tomato-based blend of lentils, chickpeas, and tender lamb or beef, simmered with fresh herbs and warming spices like ginger, turmeric, and cinnamon. Traditionally served at iftar with dates and Moroccan bread, harira is comforting, nourishing, and deeply aromatic.
Moroccan Almond Croissants
A Moroccan patisserie favorite: buttery, flaky croissants filled with a fragrant almond paste scented with orange blossom water, then topped with sliced almonds. Found in bakeries across Casablanca and Rabat, these are a beloved breakfast pastry served alongside mint tea.
Chicken Tagine with Preserved Lemon & Olives
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.
Moroccan Meat Cigars (Briouats)
Crispy Moroccan pastry rolls filled with savory, spiced ground beef or lamb, aromatic herbs, and warm spices. These delicious appetizers are tightly rolled and fried or baked to golden perfection.
Moroccan Chebakia (Sesame and Honey Cookies)
Traditional Moroccan sesame cookies folded into intricate flower shapes, deep-fried to a golden crisp, and immediately drenched in warm honey flavored with orange blossom water. A Ramadan essential.
Tanjia Marrakchia (Marrakech Slow-Cooked Meat)
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.
Moroccan Seffa (Sweet Vermicelli)
A traditional Moroccan dish of steamed, short vermicelli noodles naturally sweetened with raisins, butter, and decorated with cinnamon, powdered sugar, and crushed toasted almonds. It is often served as a sweet follow-up to a savory main course or as a festive dish.
Moroccan Meat and Prune Tagine (Tagine lham bel barkouk)
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.
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.
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.