Chicken tagine with preserved lemon and olives
Moroccan chicken braised with preserved lemons, green olives and warm spices. The classic North African dish.
Couscous royale
Steamed semolina couscous topped with slow-braised lamb, chickpeas and vegetables. The Friday Moroccan family dish.
Fluffy couscous
Proper steamed couscous with the two-steam method — light, individual grains that absorb flavour without going sticky or clumpy. The base for any tagine.
Harira — Moroccan lentil and chickpea soup
The classic Moroccan soup — lentils, chickpeas, tomato, celery and warming spices. Traditionally served to break the fast at Ramadan.
Kefta meatballs in tomato sauce
Spiced beef and lamb meatballs cooked in a sweet tomato sauce with onions and herbs. Comfort food Moroccan style.
Lamb and apricot tagine
Slow-braised lamb shanks with dried apricots, almonds and warm spices. The sweet-savoury Moroccan classic.
Mechoui — slow-roasted lamb shoulder
A whole lamb shoulder slow-roasted with cumin, salt and ras el hanout until the meat slides off the bone and the skin is crispy. The Moroccan Sunday roast.
Msemen — Moroccan flaky flatbread
Layered, square, pan-fried flatbread. Crispy outside, soft flaky inside. The Moroccan breakfast bread.
Pastilla (chicken and almond pie)
A Moroccan showstopper — crispy filo pastry layered with spiced chicken, almonds and eggs, dusted with cinnamon and icing sugar. Sweet-and-savoury.
Frequently asked questions
Common questions about making Moroccan fakeaway at home.
What is Moroccan fakeaway food?
Tagines, couscous, preserved lemon, harissa, merguez sausage, pastilla (sweet and savoury pie), msemen bread, mint tea. North African canon blending Berber, Arab and Mediterranean influences.
Do I need a tagine pot?
No, a heavy casserole dish with a tight lid works just as well. A clay tagine looks beautiful and gives some authenticity but the food is essentially the same.
What is preserved lemon and how do I use it?
Lemons quartered and packed in salt with their own juice for 4-6 weeks. The peel softens, mellows and loses bitterness. Finely chop the peel and add to tagines, salads, dressings and rice. It is the signature Moroccan ingredient.
Is Moroccan food spicy?
Warming rather than hot. The Moroccan spice canon is ginger, cumin, paprika, cinnamon, saffron, turmeric and ras el hanout. Harissa paste adds heat. Most tagines are aromatic and gentle rather than spicy.