Moroccan couscous with seven vegetables
A mountain of fine, airy steamed couscous crowned with tender lamb, chickpeas and seven vegetables, carrots, turnips, cabbage, courgettes, pumpkin, aubergine and tomato, in a golden saffron and ginger broth.
Cookhuddle editorial selection
Cookhuddle | Morocco
The Cookhuddle editorial selection of traditional Moroccan recipes: couscous, rfissa, pastilla, harira and tanjia. Each recipe comes with exact quantities, tips and serving advice.
Editorial selection: recipes cross-checked against several documentary sources. They have not been tested in our kitchen: follow the precautions given and adapt times to your own oven.
Cuisine of Morocco
Moroccan rfissa with chicken and lentils
Tender spiced chicken and silky lentils with fenugreek, ladled over thin, torn flatbread that drinks up the golden onion sauce: a generous festive dish for sharing.
Moroccan chicken pastilla with almonds
A round pie of crisp, golden warqa pastry holding three distinct layers: shredded saffron chicken, onions and eggs set in a well-reduced sauce, and sweet fried almonds with cinnamon, finished with icing sugar and a fine cinnamon lattice.
Moroccan harira
A rich, velvety tomato soup with lentils, chickpeas, tender meat, celery and fresh herbs, thickened with a flour tadouira and finished with vermicelli, with lemon served at the table.
Tanjia marrakchia
A shank of veal slow-cooked for hours in a covered pot with garlic, cumin, saffron and preserved lemon until it melts off the bone in a rich, glossy, aromatic sauce.