Category Archives: Moroccan Recipes




In a pressure cooker, lightly fry the mat portions in oil. Add the crushed garlic, one-quarter of the diced onions, the beef stock cube, the ginger, the salt and the two strands of saffron. Cover with water and boil on a high gas until the pressure cooker starts to whistle. Then lower the heat and simmer until the meat in cooked.

Remove the meat once cooked. Put two saucepans of stock by to cook the prunes. Add the remaining sliced onions. Simmer until the onions are tender. Reduce the stock if necessary.

In another pan, place the stock put aside from cooking. Add salt and pepper and the washed prunes. Simmer until tender and add the sugar, cinnamon and the honey.

In a frying pan, saute the almonds, boiled and peeled. Remove from oil and dry. In another frying pan, gently fry the sesame grains without oil.

Place olive oil in a saucepan and add the meat. Heat to boiling point just before serving. In a 40 cm diameter plate, place the portions of meat and , on top the onions and the sauce. Decorate with prunes fried in sesame and the almonds. (Moroccan Recipe from “Traditional cuisine of Morocco” By Alami  Talbi Othman).


For the meat:

  • 1.5 kg shoulder of veal, cut into six portions
  • 1 small cup cooking oil
  • 1/2 small cup olive oil
  • 1 kg onions
  • 4 cloves garlic
  • 1 tbsp salt
  • 1 tsp powdered ginger
  • 5 strands saffron
  • 1 pinch artificial coloring
  • 1 beef stock cube

For the prunes:

  • 1 tbsp powdered cinnamon
  • 1 kg dried prunes
  • 150 g powdered sugar
  • 1/2  small cup honey


For the decoration:

  • 200 g almonds
  • 100 g sesame grains



In a pan, cook chicken with the spices and the oil for 10 minutes. Add the onions and fry. Cover with water and simmer until meat is cooked. Check water level and add more if necessary.Remove the chicken, add the carrots, chicken stock, lemon and parsley; simmer. At the last moment, add chicken to heat with the olive oil. Serve in 40 cm diameter plate and decorate with the red olives.

Ingredients for 6 people:

  • 1 free range chicken
  • 1.5 kg small carrots, peeled and sliced
  • 250 g onions diced
  • 5 cloves of garlic
  • 1 tsp ginger
  • 1/2 tsp pepper
  • 1 tsp salt
  • pinch of artificial coloring
  • 1 small cup cooking oil
  • 1/2 small cup olive oil

chicken tagine'

MROUZIA TAGINE : Sweet and Spicy


MROUZIA TAGINEOne of the most loved “sweet and savory” Moroccan recipes. It’s a Tagine prepared mainly with lamb, raisins, almonds, honey,  and Ras el hanout, served mostly for holidays and  special gatherings.

Ras el Hanout remains the key spice mixture in m’rouzia and is responsible for its unique taste.

For this tagine with sweetened flavors you need:

  •   2 pounds of lamb (preferably shanks) cut into 3” pieces
  •   2 medium onions, grated
  •   2 cloves of garlic chopped
  •   1  ½ cups raisins
  •   1 cup of Whole almonds (blanched, peeled and fried)
  •   3 tablespoons honey
  •   1/3 cup of butter
  •   2-3 cups of water


  • ¼ teaspoons saffron threads
  • 2 teaspoons Ras el hanout
  •  2 teaspoons ground Ginger
  • ½ teaspoon turmeric
  • 1 teaspoon black pepper
  • 1 teaspoon ground cinnamon
  • 1 ½ teaspoon salt
  • 3 cinnamon sticks


Over medium heat, without preheating, melt the butter in a tagine vessel, add the meat, onions, garlic, and seasoning mixture. Mix, add water, cover and let cook for about 2 hours or until the meat is tender (add water as necessary).

When the meat is cooked, add raisins, honey, and some ground cinnamon, cover for another 20 to 30 minutes stirring constantly until the sauce is reduced to thick, viscous syrup.

Serve in the same tagine, trying to arrange the meat in the bottom and the raisins on top. Add the almonds as a garnish.

The MROUZIA can also be cooked in a pressure cooker then served in a beautiful serving tagine.



1 chicken cut into serving pieces

2 medium onions, chopped

2 garlic cloves, minced 

½ cup chopped cilantro

½ cup chopped parsley

2 Tbsp fresh lemon juice

1 cup green olives

1 preserved lemon

4 tbsp olive oil

1 cup water


½ tsp Salt (or to taste)

½ White Pepper (or black pepper)

¼ tsp Turmeric

Pinch of Saffron threads

1 tsp ground Ginger


Mix all the spices with lemon juice, minced garlic, cilantro, parsley and ¼ of preserved lemon cut into extra small pieces.

Rub the chicken with the mixture and set aside for 30 minutes to marinate.

In a tagine over low to medium heat, warm the oil, add onions and cook stirring until soft. Nicely arrange the chicken pieces, add the rest of the rub, water, cover and cook for 25 min or until chicken is tender.

Remove chicken and set aside. Bring sauce to boil, stirring continuously until thickened.

Put the chicken back into the tagine, pour some sauce on top, then garnish with preserved lemon slices, green olives and some parsley. Cover and cook for 5 more minutes then serve hot directly in tagine.

This tagine is usually served with the fresh and delicious Moroccan bread (I will give you the recipe in a coming post).



This is another Moroccan favorite tagine recipe. You’ll be surprised how Vegetables will taste so different, appetizing, fresh and tasty when cooked in a Moroccan Tagine.

For this slow-cooked flavored tagine you need:DSC_0196

  •  3 carrots peeled, sliced
  • 3 potatoes peeled, sliced
  •  2 medium onions peeled, sliced into rings
  • 2 tomatoes, sliced
  • ½ cup of green peas
  • 3 Tbsp olive oil
  • 1 Tbsp chopped cilantro
  • ½ cup red Beldi olives (or green olives)
  • ½ Preserved lemon
  • 1 cup water


  • ½  teaspoons salt
  • ½  teaspoon black pepper
  • ½  teaspoon turmeric
  • ¼  of saffron threads
  • ½  teaspoon ginger


Pour half of the oil into the bottom of the tagine without preheating, add in layers:  onions, carrots, potatoes, then arrange tomatoes on top, sprinkle green peas and chopped cilantro as a garnish. Decorate with olives and preserved lemon slices.

Mix all the spices in a bowl with some water , pour over the vegetables, add the water from one side of tagine (not from the top to not wash the spices out), cover and let cook over low-medium heat for about 30 to 35 min or until vegetables are tender.

It’s important to baste the vegetables from time to time to prevent it from drying and to keep the flavor throughout.

Drizzle the Tagine with the rest of the oil prior serving, and enjoy hot with some bread, the traditional way.




Moroccan mint tea is served before and after meals. It is both sweet and refreshing. In traditional Moroccan culture, it is usually prepared by the elder men of the family. There is no one way to make mint tea as it is very subjective. The best tea maker of the family is guaranteed to always be invited and honored.  The following recipe is based on my late grandfather’s way of preparing tea.

– 4 to 5 cups of water
– 1 x large bunch of fresh Spearmint (peppermint will not do)
– 1 tbsp of green tea (Gun Powder Tea is preferred and you can find it in oriental/chinese stores)
– 4 to 5 table spoons of sugar

Set the water to a full boil. Place the green tea in the teapot. Add 1/4 cup of boiling water, let it sit for 1/2 minute and then pour it out. This allows the tea leaves to open completely.

Add all of the rinsed mint inside the teapot, then add 4-5 tbsp of sugar (to taste). Top with  boiling hot water and let it boil for 2 minutes. Take off stove top and let it sit for another minute.

Pour 1 full glass of hot mint tea and pour it back into the teapot. Repeat this twice. This allows for the sugar to mix without breaking any mint leaves (breaking of mint leaves while mixing with a spoon makes tea a bit bitter).

You are now ready to serve Moroccan hot mint tea, preferably with cookies. Hold the teapot a little high from the glass so that the tea foams as it is poured into the tea glasses. This is called the “Tea Turbin”. It is only tradition and it is believed that the larger the turbin the better the tea.

It is optional to add two drops of orange blossom water as it is added only during ceremonial gatherings.

Although it is not necessary, if seeking the full authentic experience, you can find find Moroccan tea pots and beautiful colorful Moroccan tea glasses at Berber Trading Company.