A delicious authentic recipe for Moroccan fish balls in zesty homemade tomato sauce. Fillets of sardines, whiting, or other firm fish are minced, seasoned, shaped into petite balls, and then poached in the sauce. This is sure to become a family favorite!
Moroccan cuisine is extremely varied, both in terms of its wide array of dishes and the ingredients that go into them, and in terms of centuries of influences such as Berber, Arab, Middle Eastern, Sephardic, Andalusian, Sephardic, and more.
Even within Morocco, the term “Moroccan Food” might mean very different things to different people. For some, it includes only the most traditional recipes and cooking techniques. For others, Moroccan food is ever-evolving, and a modern Moroccan cook is likely to prepare a repertoire of dishes that includes classic Moroccan recipes, international recipes, and fusion fare that combines different elements from different cuisines.
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This puree of dried split fava beans may be humble fare, but a drizzle of extra virgin olive oil and a generous dusting with cumin and cayenne quickly transform it into something special. Enjoy it for breakfast, dinner, or anytime in between with crusty bread and a glass of Moroccan mint tea.
A quick, easy and healthy almond milkshake the Moroccan way! Blanched almonds are blended with fresh milk and a splash of orange flower water for traditional flavor.
How to make chebakia (or mkharka), a traditional Moroccan favorite in Ramadan and at special occasions. Honey, sesame, cinnamon, saffron, anise and orange flower water all contribute to the delicious sticky-sweet flavor of these flower-shaped cookies.
Melt-in-your-mouth Moroccan shortbread cookies with crackled tops. Toasted sesame seeds and ground almonds add nutty crunch.
Moroccan Semolina Cookies with Anise, Raisins and Sesame – Baked Harcha (Harcha dyal Ferran or Harcha au Four)
Harcha dyal ferran are crunchy semolina cookies that take their name from a Moroccan stove top bread called harcha. They make a perfect after-school snack or tea time treat.
In Morocco the word awerwar refers to gum arabic or acacia gum, the hardened sap of the Acacia senegal and Acacia seyal trees, which are …
In Morocco, meska horra refers to mastic, the hardened resin from the mastic tree (Pistacia lentiscus), a small tree or shrub which is native to …
This traditional Moroccan recipe for stuffed spleen is regarded as a delicacy by Moroccan offal lovers. A tasty filling of seasoned ground beef or lamb is mixed with rice and stuffed into a calf spleen, which is then roasted and served by the slice. Leftovers can be frozen for later serving.