Moroccan baghrir pancakes with honey and butter
Moroccan
Moroccan cooking smells of spice and cooks low and slow. The heart of it is the tagine — meat, often lamb or chicken, braised with apricots, prunes, and olives and seasoned with a ras el hanout blend. Serve it with fluffy couscous and fiery harissa. Sweet meets savory here. Browse what to cook.
Frequently asked questions
What is a tagine?
A tagine is both the cone-shaped clay pot and the dish braised inside it — meat or vegetables cook slowly with spice, fruit, and olives until tender and deeply flavoured. You can make one in any pot with a tight lid.
What is ras el hanout?
A Moroccan spice blend, sometimes twenty ingredients deep — cinnamon, cumin, coriander, ginger, turmeric, even dried flowers. It gives tagines and couscous their warm signature aroma. Buy it ready-made or mix your own.
Is Moroccan food spicy?
Hardly at all. Moroccan cooking is fragrant — cinnamon, cumin, ginger — rather than hot. Fiery harissa comes to the table on the side, so everyone adds their own.
Do you have meat-free recipes?
Absolutely. Vegetable tagine with chickpeas, couscous with roasted veg, or braised beans are everyday Moroccan cooking. Spice is the star here, meat is optional.