When we think of the kitchens of our neighboring countries, we must not forget the wonderful cuisine of Morocco, full of aromas, with simple preparations and in which vegetables always have a great role. Today we have prepared a selection of dishes from Moroccan food: the 34 best recipes to enjoy its gastronomy
So that you can organize yourselves when diving among so many appetizing dishes, we have ordered them, classifying them into 3 main groups. One with recipes without meat productsanother with recipes in which they are used Meats and birds and a third group with recipes cooked in tajinethe classic clay utensil, perfect for making aromatic stews and stews.
We hope you enjoy these Moroccan recipes so much like us when we have prepared them over the years. After all, in addition to nourishing ourselves, cooking is about enjoying and sharing.
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a) Recipes without meat products
Baghrir recipe, the Moroccan crepes with a thousand holes
Separate 50 ml of the lukewarm water from the dough and dissolve the fresh yeast in it. In a deep bowl, mix the wheat semolina with the strong flour, the salt, the sugar, the diluted yeast and the rest of the warm water. Add the chemical yeast and beat until there are no lumps.
Cover the container with a cloth or plastic wrap and let it rest at room temperature for an hour. The texture of the dough may initially seem very runny, but it will thicken a little while resting. The less thick it is, the better. The easier it will be for the holes to form.
Meanwhile we prepare the orange blossom water syrup. In a saucepan, heat the honey and butter. Add the orange blossom water and honey and cook over low heat for five minutes. Remove and let cool, reserving until serving time.
After resting, heat a small non-stick frying pan, pour in a small amount of dough and spread it out so that it reaches the edges. Cook over medium heat for a few minutes until the dough looks cooked and all the holes have formed. We remove the baghrir and keep it covered with a cloth. Repeat until the dough is finished.
Full recipe | Baghrir recipe, the Moroccan crepes with a thousand holes
Moroccan cuisine (Mediterranean cuisine)
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Other Moroccan cuisine recipes made without meat
- Moroccan Crispy Salad
- Zaalouk recipe or eggplant caviar or Moroccan salad
- Moroccan ratatouille with dates
- Onion and tomato pancakes
- Zucchini and feta fritters
- Ras el hanout chickpeas
- Traditional cous cous for garnish
- Taboulé with grapes, raisins and pine nuts
- Carrot and orange salad
- Spinach and feta cheese rolls
- Couscous meatballs with tomato
- Moroccan eggplant salad
b) Recipes with meat products
Meatballs with mint and sesame
- Ingredients: 750 g of minced beef or lamb, 1 bunch of fresh mint, 1 onion, 4 plum tomatoes, 100 g of sesame seeds, 1 teaspoon of sweet paprika, olive oil and salt.
- Elaboration: We wash and cut the mint leaves (only the leaves), chop them well and reserve. We also wash, peel and remove the seeds from the tomatoes, cut them into pieces. In a frying pan with a little olive oil, poach the tomatoes with a little salt. While we mix the meat with the finely chopped onion, the mint, the sweet paprika and the sesame. We make little meatballs. Add the meatballs to the pan with the tomato and sauté for about 5 minutes. You have to make the meatballs very small.
Full recipe | Meatballs with mint and sesame recipe
Other Moroccan recipes with meat and poultry
- Moroccan-style chicken with raisins and pine nuts
- Keftas or Moroccan beef meatballs with lemon
- minced meat briouattes
- Harira, the hearty Moroccan soup for Ramadan
- Saffron Stewed Chicken
- Beef stew with beetroot, carrot and orange
- Chickpeas with Moroccan sausage
c) Recipes cooked in tagine
Lamb Tajine recipe with courgettes, raisins and mint
- Ingredients: Lamb meat in pieces 750 g Prunes 4 Ras el hanout to taste Zucchini 1 Mint a few leaves Onion 1 Manzanilla olives or any green olive 8 Meat broth 500 ml Couscous for garnish 50 g Orange juice 400 ml
- Elaboration: We begin the recipe by poaching the finely chopped onion in a little extra virgin olive oil. While it is being done, fry the lamb slices in a frying pan and brown them, stirring continuously and keeping the heat alive, transferring them to the tagine as soon as the onion is soft. We incorporate two tablespoons of Ras el Hanout spices on the meat and stir the pieces in the tagine so that the spices are toasted. Then we add the meat broth, the olives and the raisins and bring it to a boil. When it boils, cover the tagine and lower the heat to a minimum. When our stew has cooked for 30 minutes, add the sliced courgettes and taste the sauce to rectify salt if necessary. We put 8 chopped mint leaves and mix them with the broth so that they provide their aroma. The courgettes will be ready after 10 minutes of cooking, at which point we can turn off the heat and let them rest while we take the opportunity to prepare the garnish. The stew or tagine has to be somewhat soupy, as you can see in the first image. We prepare a couscous with orange juice like when we made the Taboulé recipe scented with citrus aromas and we bring both things to the table to serve immediately. We decorate the lamb tagine with a sprig of mint.
Full recipe | Lamb tagine with courgettes, raisins and mint
Other recipes cooked in tagine
- Ras el hanout vegetable tagine with couscous
- Chicken and vegetable tagine
- aubergine tagine
- Hake tagine with vegetables
- Moroccan lamb stew with carrots in tajine
- Chicken tagine with honey and carrots
- Chicken and coriander tagine
- Beef tagine with carrots and ras el hanout
Tagine, Original from Morocco, Clay Pot for Cooking, Targi Diameter = 27 cm Suitable for 1-3 People, Inspirational Handgetöpfert, Unglazed, Free of Contaminants
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d) Other Moroccan Recipes
Charmoula Sauce Recipe
- Chermoula Sauce Recipe
- Gazelle horns, traditional moroccan dessert
- Ghoriba Coconut Cookies
- Moroccan style rice
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Moroccan food: the 34 best recipes
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by Pakus.