Moroccan CooksRecipes from Morocco

Moroccan Bread Recipes

Khobz, batbout and the flatbreads that do the work of a fork at every Moroccan meal.

2 recipes

Round loaves of Moroccan khobz bread cooling on a cloth

Moroccan Bread recipes

About moroccan bread

Bread is not a side dish in Morocco, it is the utensil. Rounds of khobz are torn and used to scoop sauce straight from the communal dish, which is why almost every household bakes or buys it fresh daily.

The doughs are simple — flour, water, yeast, salt, sometimes semolina for bite — and most are baked flat and fast so the crumb stays soft enough to fold.

Once you can shape a round of khobz you can make batbout in a pan, and from there most Moroccan breads are within reach.

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Moroccan tagine with its conical clay lid lifted, steam rising from the stew inside

Moroccan Tagines

Slow-cooked stews of meat, vegetables and spices, named after the conical clay pot they are made in.

3 recipes

Mound of steamed Moroccan couscous topped with carrots, turnips, courgette and chickpeas

Couscous

Hand-rolled semolina steamed until light, served under seven vegetables or simply with buttermilk.

1 recipe

Bowl of Moroccan harira soup with chickpeas, lentils and fresh coriander

Moroccan Soups

Harira, bissara and the warming bowls that open a Moroccan meal — especially during Ramadan.

1 recipe

Three small dishes of Moroccan cooked salads with flatbread alongside

Moroccan Salads

Cooked and raw salads served in small dishes — zaalouk, taktouka, carrot salad and more.

3 recipes