Moroccan Food

This traditional Moroccan Steamed Lamb recipe is often made in the days following Eid al-Adha, when generous cuts of meat are on hand after a home …

A tangia is a Moroccan amphora that’s used as a cooking vessel to make a confit-style stew. The cooked dish also goes by the name of tangia.

An easy, adaptable recipe for Split Pea Bessara, a satisfying Moroccan pureed split pea soup or dip. Although this variation of bessara has lots of flavor on its own, it’s extra delicious when garnished with olive oil, cumin, and cayenne.

This classic m’qualli style dish gets special treatment with a sweet pumpkin paste topping.

Assida, La’assida, L’a’ssida العصيدة or Taraouit (near Marrakesh) is a thick porridge of semolina which is enjoyed across the Arab world. It’s an easy, frugal and bland …

Mderbel of pumpkin (القرع المدربل) or gr’aa m’aassla/maassala) (القرع المعسَّل) is a delicious sweet Moroccan pumpkin paste with cinnamon. It can be served as a …

Chermoula adds zesty flavor to both the chicken and the spinach stuffing in this Moroccan steamed chicken recipe. A short roast in the oven gives beautiful color.

Learn how to steam couscous the traditional way. The photos and steps below will walk you through the process of tossing couscous with water then steaming it over a pot of simmering broth or water. This method yields light, fluffy couscous that’s not sticky or clumped together.

Learn how to steam broken vermicelli or angel hair pasta (chaariya) for use in traditional Moroccan recipes such as seffa and seffa medfouna.

Seffa Medfouna features savory, saffron-flavored chicken or meat buried within a mound of steamed broken vermicelli or couscous. Raisins, cinnamon, ground almonds and powdered sugar are traditional garnishes.