My Moroccan Intensely Flavorful, Healthy, Anti-Aging Recipes

Moroccan cuisine is a fusion of Berber, Arab, and Mediterranean influences, making it one of the most diverse and flavorful cuisines in the world. As a Mediterranean country, Morocco is blessed with an abundance of fresh produce, herbs, and spices, all of which play an important role in Moroccan cuisine. Moroccan dishes are known for their bold flavors, unique spices, and use of fresh ingredients.

But Moroccan cuisine is more than just delicious food - it is also incredibly healthy. Moroccans are renowned for their incredible skin, and much of this is attributed to their diet. Moroccan cuisine is rich in antioxidants, healthy fats, and anti-inflammatory ingredients that promote good health and youthful skin.

This blog will be dedicated to sharing authentic Moroccan recipes that are both delicious and healthy, with a made anti-aging ingredients. From hearty tagines to refreshing salads, we will explore the flavors and health benefits of Moroccan cuisine. So, whether you're a seasoned cook or a beginner in the kitchen, join me on this culinary journey to discover the secrets of Moroccan cuisine and the key to healthy, youthful skin.

Moroccan Chicken Tagine With Olives And Preserved Lemons

Ingredients:

• 1/4 cup olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon sweet paprika
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper (optional)
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 2-3 pounds bone-in, skin-on chicken thighs or drumsticks
• 1 cup chicken broth
• 1/2 cup pitted green olives
• 1/2 cup chopped preserved lemon (or substitute fresh lemon juice)
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• Bread for serving

Instructions:

1. In a large tagine or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the onion and garlic and sauté until softened and lightly browned, about 5-7 minutes.

2. Add the cumin, coriander, cinnamon, ginger, paprika, turmeric, cayenne (if using), black pepper, and salt. Stir well to combine and cook for another 2-3 minutes, until fragrant.

3. Add the chicken pieces to the pot, skin-side down, and cook for about 5 minutes on each side, until browned.

4. Pour in the chicken broth and bring to a simmer. Cover the tagine or pot and reduce the heat to low. Cook for about 30-35 minutes, until the chicken is cooked through and tender.

5. Add the green olives, preserved lemon, cilantro, and parsley to the tagine or pot. Stir gently to combine and cook for another 5-10 minutes, until the flavors have melded together.

6. Serve hot, with couscous, rice, or crusty bread on the side.

Enjoy your delicious and authentic Moroccan chicken tagine!

Moroccan Vegan Chickpea and Lentil Soup (Harira)

Moroccan Chickpea and Lentil Soup, also known as Harira, is a flavorful and hearty soup that is popular in North African cuisine. Here's a recipe to make it:

Ingredients:

• 1 cup dried chickpeas, soaked overnight
• 1 cup dried lentils, rinsed
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon turmeric
• 1/4 teaspoon black pepper
• 1 tablespoon tomato paste
• 2 tablespoons olive oil
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh cilantro
• 2 lemons, cut into wedges

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.

2. Add garlic and ginger and cook for another minute.

3. Add chickpeas, lentils, cinnamon, cumin, coriander, cayenne pepper, turmeric, and black pepper. Stir to coat the chickpeas and lentils with the spices.

4. Add enough water to cover the chickpeas and lentils by about 2 inches. Bring to a boil, then reduce heat to low and simmer for 1-1.5 hours, until the chickpeas and lentils are tender.

5. Stir in tomato paste and cook for another 5 minutes.

6. Remove from heat and stir in parsley and cilantro.

7. Serve with lemon wedges on the side.

Enjoy your delicious Moroccan Chickpea and Lentil Soup!

Moroccan Vegan Vegetable Tagine with Carrots, Peas, and Potatoes

Moroccan vegetable tagine with carrots, peas, and potatoes is a hearty and delicious dish that is perfect for a cozy dinner at home. Here's a recipe to help you make it:

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 2 large carrots, peeled and chopped into 1-inch pieces
• 2 medium potatoes, peeled and chopped into 1-inch pieces
• 1 cup frozen peas
• 1 14-ounce can diced tomatoes
• 1/2 cup vegetable broth
• Salt and black pepper to taste
• Chopped fresh cilantro, for garnish

Instructions:

1. Heat the olive oil in a large, heavy-bottomed pot or tagine over medium heat. Add the onion and garlic and cook until the onion is softened and translucent, about 5 minutes.
2. Add the cumin, coriander, turmeric, cinnamon, ginger, and cayenne pepper to the pot and stir to combine with the onion mixture. Cook for 1-2 minutes until fragrant.
3. Add the chopped carrots and potatoes to the pot and stir to coat with the spice mixture. Add the diced tomatoes, vegetable broth, and a pinch of salt and black pepper. Stir to combine and bring the mixture to a simmer.
4. Cover the pot with a lid and reduce the heat to low. Cook for 20-25 minutes, stirring occasionally, until the vegetables are tender.
5. Add the frozen peas to the pot and stir to combine. Cook for an additional 5 minutes until the peas are heated through.
6. Taste the tagine and adjust the seasoning with salt and black pepper, if needed. Garnish with chopped cilantro before serving.

Your Moroccan vegetable tagine with carrots, peas, and potatoes is now ready to be enjoyed! This dish pairs well with crusty bread.

Slow Roasted Moroccan Salmon with Vegetables

Slow roasted Moroccan salmon with carrots, potatoes, peppers, and onions is a delicious and healthy meal that is full of flavor. Here is a recipe for you to try:

Ingredients:

• 4 salmon fillets, skin on
• 2 medium-sized carrots, peeled and cut into rounds
• 2 medium-sized potatoes, peeled and cut into small cubes
• 1 red bell pepper, sliced
• 1 yellow onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• Salt and black pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Preheat your oven to 325°F (160°C).

2. In a small bowl, mix together the paprika, cumin, cinnamon, ginger, salt, and black pepper.

3. Place the carrots, potatoes, red bell pepper, and onion in a large baking dish. Drizzle with olive oil and sprinkle with the spice mixture. Toss everything together until well coated.

4. Bake in the oven for 25 minutes, stirring occasionally.

5. Remove the baking dish from the oven and move the vegetables to the edges of the dish to create space for the salmon fillets. Place the salmon fillets in the center of the dish, skin side down.

6. Sprinkle the minced garlic over the salmon fillets, and drizzle with a little more olive oil.

7. Return the dish to the oven and bake for an additional 20-25 minutes, or until the salmon is cooked through and the vegetables are tender.

8. Serve the slow roasted Moroccan salmon with lemon wedges on the side.

Enjoy!

Moroccan Squash and Lentil Soup

Moroccan lentil soup with squash is a hearty and nutritious dish that is perfect for cold days. Here's a recipe you can try:

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup red lentils, rinsed and drained
• 1 small butternut squash, peeled and diced
• 4 cups vegetable broth
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Chopped fresh cilantro, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 5-7 minutes, until softened.

2. Add the cumin, coriander, turmeric, cinnamon, and cayenne pepper (if using) and stir well to coat the onions and garlic in the spices. Cook for 1-2 minutes, until fragrant.

3. Add the red lentils and butternut squash to the pot and stir to combine.

4. Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 20-25 minutes, or until the lentils and squash are tender.

5. Use an immersion blender to puree the soup until smooth (alternatively, you can transfer the soup to a blender and puree in batches).

6. Stir in the lemon juice and season with salt and pepper to taste.

7. Ladle the soup into bowls and garnish with chopped fresh cilantro.

Enjoy your delicious Moroccan lentil soup with squash!

Moroccan eggplant tomato stew

Moroccan eggplant tomato stew is a delicious and hearty vegetarian dish that is perfect for a comforting meal. Here's a recipe you can try:

Ingredients:

• 2 medium-sized eggplants, cut into 1-inch cubes
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup vegetable broth or water
• Salt and pepper to taste
• Chopped fresh parsley or cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and cook until it becomes translucent and begins to brown, about 5-7 minutes.

2. Add the minced garlic and stir for about 30 seconds until fragrant.

3. Add the eggplant and stir to coat with the onion and garlic mixture. Cook for about 5 minutes, until the eggplant begins to soften.

4. Add the cumin, paprika, cinnamon, ginger, coriander, and cayenne pepper (if using), and stir to coat the eggplant.

5. Pour in the can of diced tomatoes with their juices and the vegetable broth or water. Stir everything together.

6. Bring the stew to a boil, then reduce the heat to low and simmer for about 20-25 minutes, or until the eggplant is fully cooked and the stew has thickened.

7. Taste the stew and season with salt and pepper to your liking.

8. Serve hot, garnished with chopped fresh parsley or cilantro. This stew can be enjoyed on its own, with crusty bread, or over rice or couscous. Enjoy!

Moroccan Couscous with Beef and Veggies

Moroccan beef, chickpeas and vegetable steamed couscous is a delicious and healthy dish that is easy to prepare. Here's a recipe you can follow:

Ingredients:

• 1 pound beef stew meat, cut into cubes
• 1 can chickpeas, drained and rinsed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper (optional)
• 2 cups beef broth
• 1 can diced tomatoes
• 1 large carrot, sliced
• 1 large zucchini, sliced
• Salt and pepper to taste
• 1 1/2 cups couscous
• 1 1/2 cups boiling water
• 1 tablespoon butter or olive oil

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and cook until browned on all sides.

2. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.

3. Add the cumin, coriander, paprika, cinnamon, ginger, and cayenne pepper (if using). Stir to coat the beef and vegetables in the spices.

4. Add the beef broth, diced tomatoes, chickpeas, carrot, and zucchini. Season with salt and pepper to taste.

5. Bring the mixture to a boil, then reduce the heat to low and simmer for 45 minutes to 1 hour, until the beef is tender and the vegetables are cooked through.

6. While the beef mixture is simmering, prepare the couscous. Place the couscous in a large bowl and pour the boiling water over it. Add the butter or olive oil and stir to combine. Cover the bowl with a plate or lid and let it sit for 10 minutes to absorb the water.

7. When the beef mixture is done, serve it over the couscous. Enjoy!

Moroccan charred peppers and tomatoes

Moroccan charred peppers and tomatoes is a delicious dish that is simple to prepare and bursting with flavor. Here is a recipe you can use to make it at home:

Ingredients:

• 4 red or yellow bell peppers
• 3 medium tomatoes
• 2 cloves of garlic, minced
• 1 tablespoon of extra-virgin olive oil
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of ground cumin
• Salt and pepper to taste
• Chopped fresh parsley, for garnish

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. Cut the bell peppers in half and remove the seeds and membranes. Cut the tomatoes into quarters.

3. Arrange the peppers and tomatoes on the baking sheet, cut side up. Drizzle with olive oil and sprinkle with minced garlic, smoked paprika, cumin, salt, and pepper.

4. Roast the peppers and tomatoes in the preheated oven for about 25 minutes or until they are charred and soft.

5. Remove the baking sheet from the oven and let it cool for a few minutes.

6. Peel the charred skin from the peppers and discard it. Cut the peppers into strips and place them in a serving dish.

7. Arrange the roasted tomatoes on top of the peppers.

8. Drizzle any remaining olive oil and juices from the baking sheet over the vegetables.

9. Garnish with chopped fresh parsley and serve warm or at room temperature.

This Moroccan charred peppers and tomatoes dish is perfect as a side dish or a light meal. Enjoy!

Moroccan Beet Salad

Moroccan beet salad, also known as "salade de betteraves," is a delicious and healthy dish that is popular in Moroccan cuisine. Here's a simple recipe for making it:

Ingredients:

• 4 medium-sized beets
• 1 small red onion, thinly sliced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon ground cumin
• Salt and black pepper, to taste

Instructions:

1. Preheat the oven to 400°F.
2. Wash and trim the beets, leaving the skin on. Wrap them in foil and place them on a baking sheet. Bake for about 45-60 minutes, or until the beets are tender when pierced with a fork.
3. Let the beets cool slightly, then use a paper towel to rub off the skin. Cut them into small cubes and transfer them to a large bowl.
4. Add the sliced red onion, parsley, and cilantro to the bowl.
5. In a small bowl, whisk together the olive oil, lemon juice, cumin, salt, and pepper. Pour the dressing over the beet mixture and toss gently to combine.
6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
7. Serve cold as a refreshing and healthy salad.

Enjoy your delicious Moroccan beet salad!

Moroccan Tomato Cucumber Onion Salad

Moroccan tomato cucumber onion salad is a delicious and refreshing salad that is perfect for any occasion. Here is a simple recipe that includes apple cider vinegar:

Ingredients:

• 2 medium-sized cucumbers, peeled and diced
• 2 medium-sized tomatoes, diced
• 1 small red onion, diced
• 1/4 cup apple cider vinegar
• 1/4 cup olive oil
• Salt and pepper, to taste
• Fresh chopped parsley, for garnish

Instructions:

1. In a large bowl, combine the diced cucumbers, tomatoes, and red onion.
2. In a separate small bowl, whisk together the apple cider vinegar, olive oil, salt, and pepper.
3. Pour the dressing over the cucumber, tomato, and onion mixture and toss to coat.
4. Cover the bowl and refrigerate for at least 30 minutes before serving.
5. Garnish with fresh chopped parsley before serving.

This salad can be served as a side dish or as a light meal on its own. It is best served chilled and can be stored in the refrigerator for up to two days. Enjoy!

Moroccan boiled potatoes and eggs

Moroccan boiled potatoes and eggs is a simple and delicious dish that is perfect for any time of day. This hearty and filling meal features boiled potatoes that are flavored with spices such as paprika and cumin, then topped with eggs that are cooked to perfection. The result is a dish that is both flavorful and satisfying, and can be enjoyed for breakfast, lunch, or dinner.

One of the great things about Moroccan boiled potatoes and eggs is its versatility. It can be served on its own as a main course, or as a side dish to accompany other Moroccan dishes such as tagines or couscous. Additionally, the dish is easy to prepare and requires just a few simple ingredients, making it a great option for busy weeknights or lazy weekends.

Ingredients:

• 4 medium potatoes, peeled and cubed
• 4 eggs
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Water

Instructions:

1. In a large pot, add the potatoes and cover with water. Bring to a boil and let simmer for about 10-15 minutes or until the potatoes are fork-tender.

2. In the meantime, in a frying pan, heat the olive oil over medium heat. Add the onions and garlic, and sauté until the onions are translucent.

3. Add the paprika and cumin to the frying pan and stir well.

4. When the potatoes are cooked, drain them and add them to the frying pan with the onion and spice mixture. Stir well to coat the potatoes with the spices.

5. Crack the eggs over the potatoes, season with salt and pepper, and cover the frying pan with a lid. Cook until the eggs are set to your desired level of doneness.

6. Serve hot, either in the frying pan or on a plate.

Whether you enjoy it in the morning, afternoon, or evening, Moroccan boiled potatoes and eggs is sure to please your taste buds and leave you feeling satisfied.

Moroccan Fragrant Rice with Saffron and Onions

The combination of aromatic spices and saffron, along with the sweetness of raisins and the crunch of slivered almonds, creates a perfect balance of flavors and textures. This recipe is not only easy to make but also a great accompaniment to any Moroccan-style main dish. So let's get started and bring some exotic Moroccan flavors to your kitchen!

Ingredients:

• 2 cups basmati rice
• 4 cups water
• 1 teaspoon salt
• 1 large onion, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon saffron threads, crumbled
• 2 tablespoons butter
• 1/2 cup raisins
• 1/2 cup slivered almonds

Instructions:

1. Rinse the basmati rice in cold water until the water runs clear, then drain the rice and set aside.
2. In a large saucepan, heat the olive oil over medium heat. Add the sliced onion and cook, stirring frequently, until it becomes soft and lightly browned, about 10-12 minutes.
3. Add the ginger, turmeric, cumin, and crumbled saffron to the saucepan, and cook for an additional 2-3 minutes until fragrant.
4. Add the rice to the saucepan and stir to coat it with the onion and spice mixture.
5. Add 4 cups of water and 1 teaspoon of salt to the saucepan and stir to combine.
6. Bring the water to a boil, then reduce the heat to low and cover the saucepan with a tight-fitting lid.
7. Simmer the rice for 15-20 minutes or until the water has been absorbed and the rice is tender and fluffy.
8. While the rice is cooking, melt the butter in a small saucepan and sauté the raisins and slivered almonds until they are lightly browned.
9. When the rice is cooked, remove it from the heat and fluff it with a fork.
10. Stir in the sautéed raisins and almonds and serve hot.

Enjoy your fragrant Moroccan rice with saffron and onions!

Moroccan Beef Stew with Prunes

Looking for a hearty and flavorful stew recipe that will transport you to the vibrant flavors of Morocco? Look no further than this delicious Moroccan beef stew with prunes, also known as tagine. This dish combines tender beef, sweet prunes, and aromatic spices to create a dish that is both comforting and exotic. The warm and fragrant spices in this dish will fill your kitchen with an irresistible aroma that will have your taste buds dancing. This recipe is perfect for a cozy night in or for entertaining guests with a taste of Moroccan cuisine. Here's a recipe you can try:

Ingredients:

• 2 pounds beef stew meat, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• 2 cups beef broth
• 1 cup pitted prunes
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• Cooked couscous, for serving

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the beef and brown on all sides, about 5-7 minutes.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the cumin, paprika, ginger, cinnamon, coriander, turmeric, cayenne (if using), and salt. Cook for 2-3 minutes, stirring constantly.
4. Pour in the beef broth and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour.
5. Stir in the prunes and continue to simmer, uncovered, for an additional 30 minutes, or until the beef is tender and the prunes are plump.
6. Remove from heat and stir in the chopped parsley and cilantro.
7. Serve the stew over cooked couscous.

Enjoy your delicious Moroccan beef stew with prunes!

Vegetable Egg Quiche

This dish combines a savory custard made from eggs and milk with a medley of colorful and aromatic vegetables. This dish is perfect for any meal of the day, whether it's a hearty breakfast, a light lunch, or a flavorful dinner. In this recipe, we'll show you how to make a delicious Moroccan vegetable egg quiche that's sure to please your taste buds and impress your guests. So let's get started!

Ingredients:

• 1 pie crust
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 small zucchini, chopped
• 1 small red bell pepper, chopped
• 1 small yellow bell pepper, chopped
• 1/2 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 eggs
• 1 cup milk
• 1/2 cup shredded cheese
• 2 tablespoons chopped fresh parsley

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Roll out the pie crust and press it into a 9-inch pie dish. Prick the bottom with a fork and set it aside.
3. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until the onion is translucent, about 5 minutes.
4. Add the zucchini, red and yellow bell peppers, cumin, paprika, cinnamon, ginger, salt, and black pepper to the skillet. Cook until the vegetables are tender, about 10 minutes.
5. In a mixing bowl, whisk together the eggs, milk, and cheese.
6. Stir in the cooked vegetables and chopped parsley.
7. Pour the egg mixture into the prepared pie crust.
8. Bake for 30-35 minutes, or until the egg mixture is set and the crust is golden brown.
9. Allow the quiche to cool for a few minutes before slicing and serving. Enjoy!

Moroccan Sweet Potato and Egg Quiche

A delightful twist on the classic quiche, combining the creamy texture of eggs with the hearty sweetness of roasted sweet potatoes and a blend of fragrant spices like cumin, coriander, cinnamon, ginger, and smoked paprika. Topped with a sprinkling of fresh parsley and tangy feta cheese, this quiche is the perfect dish for a weekend brunch or a weekday breakfast on-the-go. Let's dive into the recipe and learn how to make this delicious quiche! 

Ingredients:

• 1 unbaked 9-inch pie crust
• 1 medium sweet potato, peeled and diced
• 1 tablespoon olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon smoked paprika
• 4 large eggs
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese

Instructions:

1. Preheat the oven to 375°F.
2. Place the unbaked pie crust in a 9-inch pie dish and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the diced sweet potato and sauté for about 8-10 minutes, or until tender and lightly browned.
4. Add the onion and garlic to the skillet and sauté for another 2-3 minutes, or until the onion is softened.
5. Add the cumin, coriander, cinnamon, ginger, and smoked paprika to the skillet and stir to combine. Cook for another 1-2 minutes, or until fragrant.
6. Spoon the sweet potato mixture into the prepared pie crust, spreading it out evenly.
7. In a medium bowl, whisk together the eggs, whole milk, salt, and black pepper.
8. Pour the egg mixture over the sweet potato mixture in the pie crust.
9. Sprinkle the chopped parsley and crumbled feta cheese on top of the egg mixture.
10. Bake the quiche for 35-40 minutes, or until the egg mixture is set and the crust is golden brown.
11. Allow the quiche to cool for a few minutes before slicing and serving.

Enjoy your Moroccan sweet potato and egg quiche!

Moroccan Roasted Brussels Sprouts, Red Onions, and Cauliflower

This flavorful and nutritious dish combines the unique blend of spices that are characteristic of Moroccan cuisine, with the earthy goodness of roasted vegetables. The cumin, coriander, cinnamon, ginger, smoked paprika, and cayenne pepper add a touch of warmth and complexity to the dish, while the lemon juice and fresh parsley bring a refreshing and bright note to it. This recipe is perfect as a side dish for any meal or as a healthy snack on its own. So, let's get started and indulge in the savory and exotic flavors of Moroccan cuisine with this delightful roasted vegetable dish!

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 1 medium red onion, cut into wedges
• 1 head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh lemon juice
• 1/4 cup chopped fresh parsley
• Lemon wedges, for serving

Instructions:

1. Preheat your oven to 425°F (220°C).

2. In a small bowl, whisk together the olive oil, cumin, coriander, cinnamon, ginger, smoked paprika, cayenne pepper, salt, and black pepper.

3. In a large mixing bowl, toss the Brussels sprouts, red onion wedges, and cauliflower florets with the spice mixture until well coated.

4. Spread the vegetables out in a single layer on a large baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender and caramelized, stirring once halfway through.

5. Remove the roasted vegetables from the oven and drizzle them with the fresh lemon juice. Toss to combine.

6. Transfer the roasted vegetables to a serving dish and sprinkle with the chopped parsley.

7. Serve immediately with lemon wedges on the side.

Enjoy your delicious Moroccan roasted Brussels sprouts, red onions, and cauliflower!

Shaksuka - Moroccan Breakfast!

One delicious and easy Moroccan breakfast recipe that includes tomato, onion, and eggs is called "Shakshuka". Here's how to make it:

Ingredients:

• 4-5 ripe tomatoes, chopped
• 1 onion, chopped
• 2-3 cloves garlic, minced
• 1-2 teaspoons paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 4-5 eggs
• Fresh parsley or cilantro, chopped
• Bread or pita for serving

Instructions:

1. Heat a large skillet over medium heat and add 2-3 tablespoons of olive oil.
2. Add the chopped onion and garlic and cook until the onion is translucent.
3. Add the chopped tomatoes, paprika, cumin, salt, and pepper. Cook for 5-10 minutes until the tomatoes start to break down and form a sauce.
4. Crack the eggs into the skillet on top of the tomato sauce. Cover the skillet with a lid and let the eggs cook until the whites are set and the yolks are still runny (about 5-7 minutes).
5. Sprinkle chopped parsley or cilantro on top of the eggs.
6. Serve the Shakshuka hot with bread or pita for dipping into the tomato sauce and egg yolk.

Enjoy your delicious Moroccan Shakshuka breakfast!

Moroccan cuisine is known for its delicious bread, which is often made with whole wheat flour and other healthy ingredients. Here's a recipe for a traditional Moroccan bread that's both healthy and easy to make at home:

Ingredients:

• 2 cups whole wheat flour
• 1/2 cup all-purpose flour
• 1 tsp active dry yeast
• 1 tsp salt
• 1/4 tsp sugar
• 1 cup warm water
• 1 tbsp olive oil

Instructions:

1. In a large mixing bowl, combine the whole wheat flour, all-purpose flour, yeast, salt, and sugar. Mix well.

2. Add the warm water and olive oil to the dry ingredients. Use a wooden spoon or your hands to mix everything together until a shaggy dough forms.

3. Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.

4. Place the dough in a clean bowl and cover with a damp towel. Let it rise in a warm, draft-free place for 1 hour or until it has doubled in size.

5. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

6. Punch down the dough and shape it into a round loaf. Place it on the prepared baking sheet.

7. Use a sharp knife to make shallow cuts in the top of the bread.

8. Bake for 30-35 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.

9. Let the bread cool completely on a wire rack before slicing and serving.

Moroccan Bread

No meal in Morocco is complete without a side of delicious bread. This homemade Moroccan bread is the perfect complement to most Moroccan dishes, with its hearty texture and wholesome ingredients. 

Here's a recipe for a traditional Moroccan bread that's both healthy and easy to make at home:

Ingredients:

• 2 cups whole wheat flour
• 1/2 cup all-purpose flour
• 1 tsp active dry yeast
• 1 tsp salt
• 1/4 tsp sugar
• 1 cup warm water
• 1 tbsp olive oil

Instructions:

1. In a large mixing bowl, combine the whole wheat flour, all-purpose flour, yeast, salt, and sugar. Mix well.

2. Add the warm water and olive oil to the dry ingredients. Use a wooden spoon or your hands to mix everything together until a shaggy dough forms.

3. Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.

4. Place the dough in a clean bowl and cover with a damp towel. Let it rise in a warm, draft-free place for 1 hour or until it has doubled in size.

5. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

6. Punch down the dough and shape it into a round loaf. Place it on the prepared baking sheet.

7. Use a sharp knife to make shallow cuts in the top of the bread.

8. Bake for 30-35 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.

9. Let the bread cool completely on a wire rack before slicing and serving.

This Moroccan bread is delicious served warm with a drizzle of olive oil or honey, or as a side to tagine or other Moroccan dishes. It's also a healthy option thanks to the use of whole wheat flour and olive oil. Enjoy!

In conclusion, Moroccan cuisine is a vibrant and diverse culinary tradition that is steeped in history and flavor. From the savory tagines and stews to the refreshing salads and dips, Moroccan dishes are a feast for the senses.

But Moroccan cuisine is more than just delicious food - it is a reflection of the country's rich culture and heritage. The use of fragrant spices and fresh ingredients is a testament to the Moroccan people's connection to the land and their respect for the environment.

Moreover, Moroccan cuisine is known for its health benefits and anti-aging properties. The use of ingredients like olive oil, turmeric, and chickpeas provide essential nutrients and promote good health and youthful skin.

I hope that my collection of authentic Moroccan recipes has inspired you to explore the flavors and traditions of this wonderful cuisine. Whether you're cooking for yourself or sharing a meal with loved ones, I encourage you to embrace the warmth, hospitality, and flavor of Moroccan cuisine. So, fire up the stove, gather your ingredients, and let the aromas and flavors of Morocco transport you to a world of culinary delight. With Health!

 

Be well. Be safe. Be beautiful!

 

Nadia

 

Disclaimer:

As a blogger, my content may include affiliate links from advertisers. I may earn a small commission from actions readers take on these links such as a purchase, or subscribe. All my recommendations are based on my own research and personal trust in the products that I share. I am not a doctor or nutritionist. Please consult with your practitioner prior to using any products recommended.