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An indulgent sandwich for Ramadan: fluffy homemade rolls, marinated chicken tenders coated in an ultra‑crispy spicy blend, all drizzled with sweet chili sauce and creamy white sauce. Perfect for a quick meal or a festive appetizer.
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A complete meal for Ramadan: a comforting barley semolina (chicha) soup, fresh carrot and orange beet verrines, and soft stuffed breads with keftas and vegetables. Easy to prepare in several steps, ideal for varying menus.

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.

Mini Makroud are tiny, melt‑in‑your‑mouth semolina cookies filled with spiced date paste, fried to a golden crisp and glazed with warm honey. Perfect for tea, coffee, or Ramadan gatherings.

This traditional Moroccan cake, called “Vélib”, is a delicious coconut and semolina biscuit flavored with lemon. Perfect for celebrating Eid, it is prepared in less than an hour, baked at 160 °C for 12 minutes and enjoyed coated with powdered sugar.

A flavorful tagine of golden chicken drumsticks, simmered with carrots, olives and mushrooms, then finished in the oven with butter. Perfect for a comforting dinner with Moroccan accents.

Fresh sardines coated in flour and fried, served with a typically Moroccan spicy charmola sauce. Ideal in a sandwich or simply accompanied by a small summer salad.