Our full guide on the Most Popular Dinners In Morocco for you to cook at home or try on your next trip.
Moroccan cuisine is a delightful blend of aromatic spices, fresh ingredients, and traditional cooking methods. Here are three of the most popular Moroccan dinners, along with detailed recipe guides, tips, and calorie information.
Read here Moroccan food, best Moroccan drinks best breakfast in Morocco
WHERE TO STAY IN MOROCCO
For accommodation in Morocco you can find deals starting from $15 USD per room. If you prefer mid-budget accommodation will cost $30-40 USD and for $60 USD you will find luxury accommodation in Morocco.
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Tips for Authentic Moroccan Cooking
Moroccan cuisine heavily relies on a variety of spices. Use fresh, high-quality spices for the best flavors.
Slow Cooking: Many Moroccan dishes benefit from slow cooking, which allows the flavors to meld and develop.
Serving: Serve Moroccan dishes with traditional bread, such as Khobz or couscous, to soak up the delicious sauces.
Popular Dinners In Morocco
1. Moroccan Chicken Tagine
Ingredients:
4 chicken thighs or drumsticks
1 large onion, finely chopped
3 cloves garlic, minced
1 cup chicken broth
1 can (14.5 oz) diced tomatoes
1/2 cup dried apricots, chopped
1/4 cup green olives, pitted and sliced
1/4 cup almonds, toasted
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon paprika
1/2 teaspoon ground coriander
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Instructions:
Prepare the Chicken
Season the chicken pieces with salt and pepper. In a large tagine or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the chicken and brown on all sides. Remove and set aside.
Cook the Aromatics
In the same pot, add the chopped onion and garlic. Sauté until the onion is soft and translucent.
Add the Spices
Add the ground cumin, ginger, cinnamon, turmeric, paprika, and coriander. Cook for 1-2 minutes, stirring frequently, until fragrant.
Combine Ingredients
Return the chicken to the pot. Add the diced tomatoes, chicken broth, dried apricots, and olives. Stir to combine.
Simmer
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45-60 minutes, or until the chicken is tender and cooked through.
Finish and Serve
Stir in the toasted almonds. Garnish with chopped cilantro. Serve hot with couscous or Moroccan bread.
Calories: Approximately 450-500 calories per serving (assuming 4 servings).
Read here how to make Tangine
2. Lamb Couscous
Ingredients:
1 lb lamb shoulder, cut into chunks
1 large onion, chopped
3 cloves garlic, minced
1 cup chicken or vegetable broth
1 can (14.5 oz) chickpeas, drained and rinsed
2 carrots, peeled and chopped
2 zucchinis, chopped
1 cup couscous
1/4 cup raisins
1/4 cup slivered almonds, toasted
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Lamb
Season the lamb with salt and pepper. In a large pot, heat the olive oil over medium-high heat. Add the lamb and brown on all sides. Remove and set aside.
Cook the Vegetables
In the same pot, add the chopped onion and garlic. Sauté until the onion is soft and translucent. Add the carrots and zucchinis, and cook for a few minutes until slightly softened.
Add the Spices
Add the ground cumin, coriander, cinnamon, and ginger. Cook for 1-2 minutes, stirring frequently, until fragrant.
Combine Ingredients
Return the lamb to the pot. Add the chickpeas, chicken or vegetable broth, and raisins. Stir to combine.
Simmer
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45-60 minutes, or until the lamb is tender and cooked through.
Prepare the Couscous
In a separate pot, bring 1 1/4 cups of water to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
Finish and Serve
Stir the toasted almonds into the lamb mixture. Garnish with chopped parsley. Serve the lamb mixture over the couscous.
Calories: Approximately 500-550 calories per serving (assuming 4 servings).
Read here how to make Couscous
3. Moroccan Harira Soup
Ingredients:
1 cup dried chickpeas, soaked overnight and drained
1/2 cup lentils, rinsed
1 lb lamb or beef, cut into small pieces
1 large onion, finely chopped
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1/2 cup tomato paste
1/4 cup rice or broken vermicelli
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
2 tablespoons olive oil
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon ground paprika
1 teaspoon ground cumin
Salt and pepper to taste
Lemon wedges (for serving)
Instructions:
Cook the Meat
In a large pot, heat the olive oil over medium-high heat. Add the meat and brown on all sides. Remove and set aside.
Cook the Aromatics
In the same pot, add the chopped onion and garlic. Sauté until the onion is soft and translucent.
Add the Spices
Add the ground ginger, cinnamon, turmeric, paprika, and cumin. Cook for 1-2 minutes, stirring frequently, until fragrant.
Combine Ingredients
Return the meat to the pot. Add the chickpeas, lentils, diced tomatoes, and tomato paste. Stir to combine. Add 6 cups of water, bring to a boil, then reduce heat to low. Cover and simmer for 1 hour.
Add Rice or Vermicelli
Add the rice or broken vermicelli to the pot. Simmer for another 15-20 minutes, or until the rice or vermicelli is cooked.
Finish and Serve
Stir in the chopped cilantro and parsley. Season with salt and pepper. Serve hot with lemon wedges on the side.
Calories: Approximately 350-400 calories per serving (assuming 6 servings).
Read here how to make Harira Soup
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.