7 Favorite Moroccan Dishes

Take a walk on the exotic side with these North African classics.

  • Turkey Kefta with Sweet Onion and Raisin Sauce
    Photo: Jan Smith

    Turkey Kefta with Sweet Onion and Raisin Sauce

    Kefta is a meatball dish common throughout North Africa and the Middle East. This lightened version substitutes ground turkey for the traditional beef or lamb, and the meatballs are served atop onions simmered in chicken broth and the popular Moroccan spice ras el hanout.

  • Harira
    Randy Mayor; Jan Gautro

    Harira

    Harira is a soup native to Morocco and Algeria. It is traditionally served during Ramadan to break the day's fast, but it also sometimes eaten after celebrations or feasts. With lamb, chickpeas, and angel hair pasta, this harira is hearty enough to be a stand-alone meal, especially on cold winter nights.

  • Zucchini Ribbons with Saffron Couscous
    Randy Mayor

    Zucchini Ribbons with Saffron Couscous

    Couscous is a favorite Moroccan dish that has gained great popularity in the U.S. Made from semolina, this beloved grain is often served with meat or vegetables. Here, the zucchini, carrot, onion, and peas lend extra nutritional value for a healthy side dish.

  • Ras el Hanout
    Photo: Randy Mayor; Styling: Jan Gautro

    Ras el Hanout

    Ras el hanout means "head of the shop" in Arabic, referring to the best spice mixture that the shop has to offer. There is not set combination of spices, and some contain more than 50 individual flavors! This homemade Ras el Hanout blend incorporates many spices found in American pantries and adds Moroccan flair to a number of dishes.

  • Chicken Tagine with Pine-nut Couscous
    Dan Goldberg

    Chicken Tagine with Pine-nut Couscous

    In Morocco, tagine refers to a slow-simmered, usually inexpensive cut of meat, such as lamb shoulder or neck. The meat is slow-cooked until it is literally falling off the bone, similar to an American pot roast. This tagine features chicken thighs, seasonings, and fruit simmered to perfection and poured over a bed of homemade pine-nut couscous.

  • Moroccan Chickpea Stew
    Randy Mayor; Leigh Anne Ross

    Moroccan Chickpea Stew

    Chockful of protein and other nutrients, chickpeas are a popular grain throughout the Mediterranean, Middle East, and India. This stew features chickpeas, common Moroccan spices, potatoes, tomatoes, and onion served over brown rice (or couscous, if you prefer).

  • Iced Mint Tea
    Randy Mayor; Cindy Barr

    Iced Mint Tea

    Mint tea is an important part of Moroccan culture–even an art form. Moroccan tradition calls for it to be poured from several feet above the tiny serving cups, which creates a foamy head. This recipe features iced Chinese green tea brewed with mint and mixed with sugar, and is naturally very sweet.

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