Moroccan CooksRecipes from Morocco

Moroccan Pastry Recipes

Chebakia, briouat, kaab el ghzal — almond, honey and orange blossom in every bite.

3 recipes

Plate of Moroccan pastries including chebakia and almond briouat

Moroccan Pastries recipes

About moroccan pastries

Moroccan pastry is built on three things: almonds, honey and orange blossom water. Warqa, the tissue-thin pastry used for briouat and pastilla, is the fourth when you are feeling ambitious.

These sweets belong to occasions — Ramadan, weddings, the arrival of guests — and are made in large batches that keep for weeks in a sealed tin.

Start with briouat, which are forgiving, before moving on to chebakia and its folded rosettes.

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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