Moroccan dishes

This is the heart of Moroccan home cooking: chicken tagine with olives and preserved lemon, lamb with prunes and almonds, kefta with eggs, and the festive mrouzia. These are the dishes we learned at our mother’s side, made with simple ingredients you already keep in your kitchen. We walk you through each step: how to build a proper chermoula, when to stir in the ras el hanout, and how to keep a tagine tender without letting it dry out. You’ll find celebration dishes alongside everyday meals, plus the small touches that turn an ordinary pot into something people remember. The aim is simple: a recipe that works the first time and brings the real taste of a Moroccan home to your table.