3 dishes people actually cook in Morocco: what they are, how long they take, and what you need to buy.
What can you cook from Morocco? 3 traditional Morocco dishes, from Zaalouk (40 min, the quickest) to Chicken tagine (150 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Morocco on the map. Drag to spin the planet.
Chicken braised with ginger and saffron in a sauce of melted onions, finished with preserved lemon peel and olives.
The Moroccan Ramadan soup of tomato, lentils and chickpeas, thickened at the end with flour and water to a silky body.
A Moroccan cooked salad of smoky aubergine and tomato, reduced until it turns jammy and is scooped up with bread.
Copper documents three dishes from Morocco: Chicken tagine with preserved lemon and olives, Harira and Zaalouk. Coriander and olive oil each appear in more than one recipe. Two of the three are simmered. Not one needs an oven — they cook entirely on the hob. Between them they use 27 different ingredients.
The three recipes need 27 ingredients between them, of which 8 are shared by more than one dish. Coriander and ground ginger the hardest to find: of the 586 dishes in Copper's atlas, 14 use coriander and 3 use ground ginger. Every ingredient list on this page is complete, with quantities, and free to read.
Zaalouk is the quickest at 40 minutes. Chicken tagine is the longest at 150 minutes, most of it unattended. The median is 85 minutes — a weekend dish rather than a weeknight one.
Chicken tagine, Harira and Zaalouk are rated easy — start there. The full method is on each recipe page, step by step, free to read.
Morocco is part of North African.
Countries close to Morocco on the globe — and close on the plate.
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