🇲🇦 Moroccan Recipes
50 moroccan recipes converted from YouTube cooking videos. Authentic dishes with full ingredients, step-by-step instructions, and nutrition info.
Zellige (no-bake marble cake)
No-bake marble cake of Maghreb origin, made with peanuts, salted butter caramel, sweetened condensed milk and two layers of dark and white chocolate. Ideal for celebrations or a gourmand snack.
Algerian Mouskoutchou
Moist and airy cake typical of Algerian cuisine, made with the Thermomix. A blend of lemon, vanilla and a light texture thanks to beaten egg whites. Ideal for a snack or dessert.
zellige (gâteau sans cuisson)
A rich, no‑bake Moroccan‑inspired cake made with dark and white chocolate, toasted almonds, peanuts, sesame seeds and sweetened condensed milk. The cake sets at room temperature and can be marbled for a beautiful visual effect. Perfect for celebrations or a decadent treat.
RECETTE DES GÂTEAUX DE L’AID 2022 LE ZELIJ MILLE FEUILLES AUX CACAHUÈTES & AU CHOCOLAT SANS CUISSON
A no‑bake Algerian‑style millefeuille made with crunchy roasted peanuts, toasted sesame, honey, orange blossom water and layers of dark and white chocolate. The result is a sweet, nutty, marbled bar that’s perfect for celebrations or a simple treat.
Moroccan stuffed bread
Soft pan-fried stuffed bread, a specialty of southeastern Morocco (Berbers). A dough made from white flour, semolina and whole wheat flour, risen twice, then filled with a mixture of veal, onions, peppers and spices, quickly cooked in a pan. Ideal for a convivial meal or a snack with mint tea.
Semen and Meloui for Beginners
Learn how to make soft and flaky semens and melouis, perfect for breakfast or snack. This simple, no‑robot recipe relies on a long resting time to achieve a light and airy dough. Ideal for novices, it details each step, from mixing the ingredients to pan cooking and shaping.
La recette des meloui pas à pas 👩🏻🍳 avec technique de pétrissage simplifiée pour débutants
A step‑by‑step guide to making traditional Moroccan meloui – a buttery, layered flatbread that’s crisp on the outside and soft inside. The recipe uses a special immersion‑blender technique for a smooth dough, multiple folds with butter and oil, and a quick pan‑fry for golden perfection. Perfect for breakfast, snack, or serving alongside tagines.
Stuffed msemen (Majeb) with spicy beef
Moroccan msemen stuffed with spiced ground meat, complemented by bell peppers, onion, tomato paste, harissa and mozzarella. Ideal for Ramadan or a convivial meal, this flaky flatbread is enjoyed hot, crispy and flavorful.
Traditional Moroccan Couscous
Learn how to prepare an authentic Moroccan couscous, flavored with spices, vegetables, and lamb meat, with perfectly aerated fine couscous. This detailed recipe guides you step by step, from sautéing the aromatics to steaming the couscous, for a convivial meal for 5 people.
Tunisian Tajine
A flavorful Tunisian tajine, a mix of eggs, golden potatoes, spiced chicken, melting cheese and fresh parsley, baked in the oven until a golden crust forms. Easy to prepare, ideal for a convivial meal.
ZELLIGE // IDÉE GÂTEAUX AÏD
Quick, no‑bake chocolate bars made with roasted peanuts, golden sesame seeds, honey‑butter mixture and a glossy milk‑chocolate base topped with white chocolate. Inspired by the traditional Moroccan “zellige” sweets, these bite‑size treats are crunchy, sweet, and perfect for any occasion.
Shakshuka
A hearty one‑pan North African dish of spiced tomato sauce topped with perfectly poached eggs, finished with fresh herbs and feta. Perfect for breakfast, brunch, lunch or dinner and served with crusty bread or pita.
recette de pain marocain batbout express facile et moelleux
A quick and fluffy Moroccan flatbread made with warm milk, water, and olive oil. This express version requires only a few ingredients and simple steps, perfect for sandwiches or as a side for tagines.
Homemade brick pastry sheets for Ramadan
Learn how to make ultra‑thin homemade brick pastry sheets, perfect for Ramadan recipes. This light dough made with flour, salt and water rests for 30 minutes then cooks in very thin layers in a non‑stick pan. Cooking tips, storage and variations included.
When I Have Red Lentils, I Make This.
A hearty, vegan red lentil soup enriched with sweet potatoes, warm Moroccan spices, and a splash of lemon. The soup is blended partially for a silky texture without dairy, and served with fresh Wildgrain sourdough wheat bread.
Moroccan Fish Pastilla
A flavorful pastilla made with white fish, shrimp, calamari, mushrooms and vermicelli, scented with a spicy charmoula and wrapped in crispy filo pastry sheets. Ideal for a large convivial meal for 10 to 12 people.
mkhabez aux amandes 🇩🇿👌لمخبز باللوز, gateau algérien sans gluten pour Aid el Fitr
A classic Algerian almond cookie called Mkhabez, perfect for holiday tables. Soft almond dough flavored with lemon zest and vanilla, baked to a golden finish, then glazed with a glossy royal icing scented with orange blossom water. Easy to make, elegant, and delicious.
Vegetarian Pastilla with Vegetables and Fruit
A reinvented Moroccan pastilla, filled with crunchy vegetables, sweet pear, melt‑in‑your‑mouth dates and caramelized almonds, all wrapped in golden brick pastry sheets. Ideal for an elegant vegetarian meal or a gourmand appetizer.
Savory briouats with two fillings (meat‑vegetables & chicken‑potatoes)
Crispy brick triangles filled with two tasty preparations: a minced meat, carrot, zucchini and olive filling, and a chicken, potato, cream and cheese filling. Baked in the oven, they are perfect as an appetizer, buffet or starter.
Revisited Moroccan Sellou (no butter, no flour) in Thermomix
Modern version of the traditional Moroccan sellou, made without butter or flour. A rich blend of almonds, sesame, caramelized oat flakes and spices, prepared quickly in the Thermomix. Perfect for Ramadan or as a nutritious snack year-round.
Sardines in Algerian sauce
Fresh cleaned sardines simmered in a spicy garlic, paprika, cumin and tomato sauce, typical of Algerian cuisine. An economical, flavorful, and characterful dish, perfect for a lunch or dinner.
Moroccan honey chebakia
Chebakia are very fragrant Moroccan biscuits, typical of Ramadan. This homemade version uses flour, sesame, almonds, orange blossom water and honey to achieve a texture that is soft inside and slightly crunchy outside.
Almond and Sesame Loukoum (Ramadan)
Traditional sweet Moroccan confection made with roasted almonds, sesame seeds and a sweet dough, perfect for Ramadan or celebrations. The recipe combines a soft dough, crunchy fried almond pieces and whole sesame, flavored with cinnamon, anise and mastic.
PAIN A LA SEMOULE MAISON /FAÇON MAROCAIN— recette facile et inratable
Soft, fluffy semolina rolls inspired by Moroccan bread. Easy to make with just a few ingredients, these small breads are perfect for breakfast, snacks, or serving with soups and stews.
Oven-Baked Stuffed Buns
Soft small rolls, filled with a tasty stuffing made of ground meat, onions, red bell pepper and spices, baked in the oven to achieve a homemade burger texture. Easy to prepare, these buns are perfect for a convivial meal or a tasty snack.
Merguez Bricks
Crispy bites of merguez wrapped in brick pastry sheets, perfect for using up leftover spicy sausages. Quick to prepare, they are baked for a golden, flavorful texture.
Cheese Biscuits with Laughing Cow
Ultra‑tender and flavorful Maghreb biscuits, handmade with butter, Laughing Cow cheese and a double chocolate coating. Ideal for Eid or a little treat, they are ready in one hour and keep for up to two weeks.
Le gâteau sans cuisson qui va faire fureur à l’Aïd 🌙
A quick, no‑bake marble‑styled cake made with toasted peanuts, crushed petit beurre biscuits, sesame seeds, sweetened condensed milk and a glossy chocolate coating. Perfect for celebrations and easy enough for beginners.
Sweet‑Savory Chicken and Quince Tagine
A Moroccan tagine with sweet‑savory notes, combining marinated chicken, tender quinces, mandarins, raisins and a sauce scented with cinnamon, star anise and orange‑flower water. Perfect for a convivial autumn or winter meal.
Moroccan Eggplant Caviar
A Moroccan eggplant caviar, rich in flavors thanks to roasted eggplants, a spicy tomato sauce and crispy eggplant chips. Perfect as an appetizer or side dish, this vegetarian dish combines sweetness, smokiness and heat.
Small white chocolate and coconut cakes decorated with flowers
Moist shortbread cookies flavored with vanilla and lemon, filled with a coconut cream and coated with colored white chocolate. Finished with glaze, grated coconut and small chocolate flowers. Ideal for Ramadan or Eid, presented in pretty decorative boxes.
Mesfouf (couscous with peas and fava beans)
Discover Mesfouf, a traditional Algerian couscous made with peas and fava beans, flavored with butter and olive oil, served with buttermilk or kefir. A simple, vegetarian recipe full of Maghreb flavors.
Homemade brick pastry sheets
Learn how to make ultra‑thin brick pastry sheets entirely from scratch, perfect for preparing samosas, bricks or wraps. This simple method uses flour, salt, fine semolina and a little water, then cooks quickly in a pan. The sheets keep for 3‑4 days in the refrigerator or several weeks in the freezer.
Tuna and Potato Briquettes
Crispy briquettes filled with a flavorful stuffing of potatoes, tuna, cheese and parsley. Ideal for Ramadan or as a quick snack, they are prepared in under an hour and baked for a golden texture.
Traditional Moroccan shortbread
These Moroccan shortbread cookies, very crumbly and flavored with vanilla, are the base dough used for weddings and celebrations in Morocco. Easy to prepare in large quantities, they can be cut into various shapes and bake quickly in a fan‑forced oven. Ideal to enjoy plain or topped with jam, salted butter caramel or chocolate.
Moroccan galettes
Soft and slightly crisp Moroccan galettes, flavored with lemon, vanilla or anise. Ideal for a snack or breakfast, they can be prepared in under an hour with simple ingredients.
Chicken Puff Pastries Burek Style
Crispy puff pastries made with phyllo sheets, filled with a flavorful chicken, mushroom, grilled pepper and cheese filling, perfect to accompany Ramadan chorba or a fresh salad. This recipe uses the same filling as for pastilla and tortilla rolls, but presented as golden bites scented with sesame and poppy seeds.
Chicken and Almond Pastilla
A sweet‑savory Moroccan pastilla made with tender chicken, toasted almonds, a honey‑spiced sauce, wrapped in buttered brick pastry and baked. Ideal for celebrations or a convivial meal.
Traditional Moroccan Harira
Rich and comforting Moroccan soup made with meat, tomatoes, chickpeas and lentils, perfect for Ramadan or cozy evenings. Served with dates, hard‑boiled eggs and semolina flatbreads (harcha).
Sesame Seed and Honey Babouches
Crispy Moroccan babouches made with toasted sesame seeds, fried and then glazed with honey scented with orange blossom water and topped with sliced almonds. A sweet treat, easy and quick to prepare.
Light Moroccan Sfouf without Added Fat
A traditional Moroccan dessert, ideal for Ramadan, made with almonds, sesame seeds, toasted flour, honey and cinnamon. No added oil; the fat comes naturally from the nuts. Easy to make, it stores well and can be enjoyed for breakfast or as a snack.
Herb‑Roasted Chicken with Crispy Potatoes
A whole chicken marinated with onions, garlic, fresh herbs and soy sauce, first browned then simmered in water, accompanied by potatoes that are tender inside and crispy outside, all gratinated with butter with olives and onions. A family recipe inspired by Moroccan flavors, ideal for a weekend meal.
How to Make Martha Stewart's Lemon Confit
A step‑by‑step guide to making traditional Moroccan preserved lemons at home. These salty, tangy lemon rinds add a burst of flavor to couscous, tagines, pastas, and more. The recipe uses only lemons, coarse kosher salt, and a sterilized wide‑mouth jar, and the finished preserve keeps for a year when stored properly.
Kefta Meatball Tagine
A comforting Moroccan tagine of kefta meatballs with peppers, tomatoes, onions and fresh herbs, served with bread and a small green salad.
Express stuffed msemen with minced meat
Express stuffed msemen with minced meat, a quick and light version of the traditional Moroccan msemen. The flavorful filling made of minced meat, spices, sour cream and cheese is wrapped in slightly moistened brick pastry sheets, then pan-fried to golden. Ideal for Ramadan or a last-minute meal.
Tunisian couscous with donkey meat
Discover the authentic recipe for Tunisian couscous with donkey meat, prepared with vegetables, chickpeas, and a traditional “table” spice blend. The couscous is steamed for a fluffy texture, then drizzled with a thick, flavorful sauce. Ideal for a convivial meal for 5 people.
Crispy Spinach Puffs
Light and golden puffs filled with a creamy spinach, garlic, shallot and cream cheese filling, perfect as an appetizer or snack during Ramadan. The homemade dough made with flour and semolina gives a texture that is both tender and crispy.
Quick Kidney and Kefta Tagine
An express Moroccan tagine combining tender veal kidneys and spicy kefta meatballs, served with a crunchy green salad and a fragrant orange blossom fruit salad. Ideal for a family weekday meal.
Stuffed buns with minced meat
Soft little buns, stuffed with a flavorful kefta mixture, onion, bell pepper and mozzarella, perfect for a convivial meal or an appetizer. The dough made with flour and semolina gives a light texture, while the spiced filling adds character. Easy to prepare at home with simple ingredients.
Maqrout (Date‑filled Semolina Cookies)
A traditional North African sweet made with soft butter, semolina, and a luscious date filling, finished with a warm honey glaze. This easy, 100% reliable recipe from YouTube channel Oum Walid shows you how to achieve perfectly tender, aromatic Maqrout every time.