Moroccan Food

I grew up in the middle of the United States where ocean fish and especially seafood was not often on the menu. These things were special foods. My mom has never liked either so we rarely had fish or seafood for meals. But, there are a lot of Moroccan seafood recipes thanks to the miles and miles of coastline.

I wouldn’t say moving here as turned me into a seafood lover but I have gotten much more used to eating it.

I am a big fan of Moroccan chicken bastilla and normally would never choose fish or seafood over another option. But, when we started arranging some of our early food tours, one of the riads had a seafood bastilla that they claimed was the best.

I was skeptical but it’s my job to check these things out. So I did. Zamzam Riad wasn’t lying and it quickly became one of my favorite stops on our tour because of just how good it is. 

I am the first to admit I have never made seafood bastilla myself. It’s a LOT of work so, to put together the steps of how to make this I enlisted my sister-in-law Samira who is an amazing cook and never bats an eye when I ask her if we can test recipes for my website. 

If you’re wondering which is easier to make – it’s the chicken bastilla. But, this really is a special dish and it will wow your guests. The flavors are completely different from its chicken cousin. There’s no sweet and savory here, it’s all savory with a little bit of spice. 

The key to making this successfully is making the different components separately and then bringing them all together when it’s time to assemble. You will have a lot of moving pieces so try and keep your work areas as clean as possible. Precut and pre-measure as much as you can so you only need to dump/mix items. 

Please note the preparation times here are an estimate. I have found that it really varies depending on how fast you are. For example if your shrimp is already clean it will take less time than if you need to clean and peel the shrimp.

Moroccan Seafood Bastilla

Yield: 12-15 servings

Prep Time: 1 hour 30 minutes

Cook Time: 20 minutes

Total Time: 1 hour 50 minutes

Moroccan seafood bastilla is a delicious way to wow your guests. It does require a bit of work but the results are worth it.

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Ingredients

Charmoula Mix

• 125mL (1/2 c) olive oil 
• 60mL (1/4c) vegetable oil
• 40g (appx 3/4c) Parsley and cilantro chopped and mixed
• 60mL (1/4c) lemon juice
• 2 Tbsp minced garlic
• Interior of 1/2 preserved lemon
• 1 Tbsp (heaping) harissa
• 1 Tbsp turmeric
• 1 Tbsp ground ginger
• 1 tsp black pepper

Seafood Mixture

• 3 Tbsp unsalted butter
• 500g (1 pound) cleaned and peeled fresh or thawed shrimp
• 250g (1/4 pound) cleaned and diced calamari
• 2-3kg white fish (4-6lb) such as merlan, sea bass or even cod)
• 125 g (1.5cups) shredded cheese such as gouda or mozzerella
• 1 kg (2lb) dried vermicelli
• 125g (8oz) canned mushrooms
• 60g (1/2 cup) Chinese Wood Ear mushrooms, rehydrated

• 10-15 sheets warka or phyllo dough

Bastilla Decoration

• 10-12 large fresh or thawed shrimp with shells on
• Lettuce leaves 
• Slices of lemon rounds and remove seeds

Instructions

Start by cooking the large piece of shrimp. If possible buy it already cleaned and filleted as it will speed up the process. Use ¼ of the charmoula marinade to spread all over the fish. Cook in an oven set at 180C | 350F.

Bake for about 20-30 minutes depending on thickness. It’s ready when the fish starts to flake. Remove from the oven and allow the fish to cool completely. Remove the flesh from any bones that are remaining. It should be about 1kg of cooked fish when it’s cleaned. 

In a large skillet on the stovetop melt 2 Tbsp butter along with ¼ of the charmoula mixture. Cook for 4-5 minutes until the shrimp are pink. Remove the shrimp but reserve the liquid.

DO NOT THROW IT AWAY!

In the same pan once empty, add 1 Tbsp of butter and ¼ of the charmoula. Cook the same way as with the shrimp for about 5 minutes until cooked through. Again, remove the calamari but reserve the liquid - it can be mixed with the liquid from the shrimp. 

In a large pot, cook all of the vermicelli according to the package instructions and strain. Set aside. 

Go back to the bowl of the reserved cooking liquid from the shrimp and squid. Skim the layer of butter/oil that has formed at the top once the liquid has cooled down. Add this to a skillet. Add the remaining charmoula and mix in the mushrooms you are using. Cook for a few minutes to warm up the mushrooms and combine the flavors. 

Remove the oil/butter layer from the top of the reserved liquid and put in a skillet. With a spoon of remaining charmoula. Add 1 cup chopped canned mushrooms (could also be fresh) just to warm up and blend flavors. And 1 1/2cups Chinese mushrooms rehydrated. 

Let everything cool completely This is important. If the ingredients are warm, it will make the warka melt and stretch out instead of staying tight. 

When everything has cooled, get a very large mixing bowl and add in the shrimp, calamari, fish, noodles, and mushrooms. Combine until everything is mixed well.

Add in any additional harissa you may want at this time - I suggest adding some even if you don’t think you like “hot” things. It’s not very spicy but does add a good flavor. If you want some hotter, you can add much more or go with a sauce like sriracha. 

To make the bastilla you will want to use the largest round pan you have. A 10” (25cm) or 12” (30cm)  or larger)pan is ideal however not all people have pans this size. In that case, you may need to make a few smaller sized bastila. The process for filling the bastilla is the same no matter how big the pan is. 

Oil a large round pan and add 3-4 sheets of warka, to cover the full surface with overhang. After adding each layer brush a layer of olive oil on the warka.  Add the seafood filling until it is half full. Sprinkle a small layer of cheese and then another layer of seafood mixture. It should come almost to the top of the pan. 

Fold the warka over on itself to close the open area. Use 1-2 extra pieces on top to seal it. While arranging the top layers gently push down on the top to remove any excess air from the filling and layers of warka.

Poke with a toothpick many times to remove air while cooking. Rub the top of the bastilla with extra oil on any exposed parts so the entire top will have a crisp, browned appearance. 

Bake at 400F just until golden brown. Everything inside is already cooked so this is to warm it up and create the outer crust.

Decorating the Bastilla

Clean shrimp by rinsing well. Typically they are served in the shell but you can remove them if you would like, it just may have a different look.

Cook the shrimp fby adding 1 tsp of olive oil to a skillet and turn to medium heat. I like to rub my shrimp in salt before adding to the oil but this is up to you. Once the oil is hot, add the shrimp and cook 2-3 minutes until they turn a deep pink. Remove from the oil and onto a paper towel to remove excess oil.

Put the bastilla on a serving plate slightly larger than the pie and surround with individual pieces of lettuce (bibb lettuce works great for this). Slice a lemon and add halved slices around the edges of the bastilla. Top with the shrimp and add lemon slices randomly as well.

Notes

A few tips to make this successfully;

1) Make sure all the ingredients are cool before assembling

2) Work quickly to assemble so the warka doesn't dry out.

3) You can add more heat depending on your preference

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One of the classic combinations found in Moroccan tagines is the mixing of savory and sweet. I would say it is really one of the most striking parts of Moroccan cuisine. By blending meats, fruits, spices, herbs and aromatics a dish is created that not only works but shines. There are several different quince fruit recipes found in Moroccan cuisine and all use this principle of sweet and savory.

If you’ve never had quince it is a unique fruit. Outside it looks like an ugly apple, inside the raw flesh is white and bitter to taste. However when it’s heated and cooked down the flesh turns an orangish/red color thanks to a natural chemical reaction that occurs when heated.

Preparing quince typically means creating a sweet topping to go with meat and this beef and quince tagine does just that. You can use fresh quince for this dish or if you have quince that have been frozen it works well too. To preserve quince, follow my post on freezing quince to help extend the brief season when they’re on the shelves.

Lamb or mutton is more often the meat of choice in Morocco as it’s a bit more widely available and most families slaughter a ram at least once a year for Eid. Beef is certainly available and used but again most people would choose the mutton. My family is the exact opposite.

I’ve also opted to use pistachios in this recipe because I like how they taste with quince. You won’t find pistachios on a traditional tagine, almonds are far, far more likely but for something a little different, give it a try!

Ras al hanout is another spice that makes an appearance in this dish. While the spice blend is iconic to Morocco, it’s really not used in a lot of dishes. You can make your own blend at home and try it on these roasted carrots as well!

Moroccan Beef and Quince Tagine

Yield: 2-4 servings

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours 15 minutes

Use cooked quince in this beef tagine to give your dish a savory and sweet balance.

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Ingredients

• 1 pound of beef cut into smaller pieces (bone in is better)
• 1 onions chopped
• 2 cloves of garlic
• 1/2 tsp cinnamon
• 1 teaspoon fresh grated ginger
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon Ras El Hanout
• 2 Tbsp olive oil
• 1/2 cup water
• 3 cups cleaned and cut quince
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 1 cup of water
• Optional: pinch of salt
• shelled pistachios

Instructions

These instructions are to prepare in a tagine or cast iron dutch oven.

Chop onion and garlic and add to the bottom of the tagine along with the olive oil. Saute for 2-3 minutes until they begin to soften.

Trim the fat from the beef and clean well. Blot dry and add to the tagine and begin searing on both sides. Sprinkle the ginger, ras al hanout, salt and pepper over the top of the meat and mix to combine everything.

Add 1/2 cup of water and place the lid on the tagine. Leave 30-45 minutes checking occasionally that there is still water remaining. Add small amounts of extra water if needed.

After 45 minutes check the meat. It should fall apart when a fork pulls at it. The length of time needed to cook the meat will depend on the thickness and cut of meat that you use.

Continue adding liquid and checking doneness until the meat is tender.

When you begin to cook the meat you can prepare the quince. Peel the quince (if fresh) and cut into chunks about the same size. It doesn't matter what shape they are as long as they are uniform.

In a saucepan add the quince along with the water, sugar and cinnamon. Cook on low to medium heat along with the tagine. They should cook for about 45 minutes or longer. Again it will depend on the size they have been cut into.

The quince are cooked when a fork can go through them easily.

I like to take a few of the quince and add them to the tagine while it's cooking and mash them into the sauce. This thickens the sauce and also adds the flavor of the quince a bit more.

To serve lightly toast the pistachios, add the quince to the top of the tagine with any of the liquid that remains in the pot and top with the pistachios. This is eaten by scooping it up with Moroccan bread but can also be eaten with a fork.

Notes

I use fresh, grated ginger in this recipe because it adds a lot stronger flavor than the powder but you can use what you have on hand. The same with fresh garlic - go for garlic powder if need be.

For the serving size, the quantity will depend on if your meat has bones and how much. On average this could serve 2 adults and an older child but if you have big eaters, you'll want to double it.

What to serve with this tagine?

Here are a few different suggestions of things that could be served with this tagine.

• Moroccan Bread
• Moroccan Green Pepper and Preserved Lemon Salad
• Orange and Olive Salad with Argan
• Moroccan Mint Tea

Throwing a dinner party and looking for more great Moroccan recipes? Pick up my dinner party guide!

I am 100% a soft cookie kind of girl. I truly have never enjoyed the kind of cookies that need to be dunked or you need to use your back teeth to break. Cookies should be fun and easy to eat! It’s not a huge surprise then that a lot of Moroccan cookies aren’t my cup of tea. I’ve been playing around with a lot of quince fruit recipes lately and they inspired these cookies.

This past Eid we had some cookies on the table that I hadn’t had before. They were like sandwich cookies but coated in coconut. I hate coconut so I avoided them. But then my 2 year old grabbed one and smushed it in my face so I was forced to taste it. I still don’t love the coconut but I did like the taste of the rest of the cookie.

Snowball cookies are found in a ton of cultures – Morocco included – which may seem ironic to you but there is snow in Morocco. They are also sometimes called “Richbond” cookies; it’s the name of a mattress manufacturer in Morocco. (You can find the traditional recipe here).

I changed quite a bit about this cookie and truthfully simplified it a lot. I adore the Moroccan women who will spend hours painstakingly creating cookies and pastries – I however am not someone who will do that.

In this recipe I used 50/50 oil and butter. This is what makes them softer. Most Moroccan cookies don’t use butter. I also attempted two different ways to finish them. The first is just by adding jam with almonds to the top – this is the super fast “I need a cookie now” method. The other is recreating the sandwiches. I did try to soak the cookies in the jam but given the softer texture of these they just ended up like a sponge and it wasn’t great.

While these use quince jam you really could use any jam you like. Apricot or strawberry would be tasty too.

Soft Moroccan Style Cookies with Quince and Almonds

Yield: 24-36 cookies

A variation on Moroccan snowball ("Richbond") cookies made softer and with quince and almonds.

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Ingredients

• 3 eggs
• 1/2 cup vegetable oil
• 1/2 cup melted butter
• 1 cup granulated sugar 
• 1 teaspoon vanilla
• 3 cups flour (approx.)
• 2 teaspoons baking powder
• 2 1/2 cups/625 g quince jam
• 1 tablespoons water
• 1 cup finely crushed almonds

Instructions

Preheat your oven to 350 F

Line 2 cookie sheets with parchment paper.

In a large bowl, beat together the eggs, oil, sugar, and vanilla until smooth and thick. Add the flour, baking powder, and salt and stir or blend with your hands just long enough to form a soft dough that can be shaped into balls.

If you feel the dough is too soft and sticky, work in a little more flour, but do not over mix, you want the dough to remain soft.

You can shape the dough into any size ball you like. Go with a cherry size for smaller sandwich cookies or a walnut for larger single cookies. Place them on the baking sheet, allowing about an inch gap.

Bake the cookies in batches in the middle of the preheated oven for 10 to 12 minutes, or until lightly golden. Remove to a rack to cool briefly—about 5 minutes before decorating.

Glaze the Cookies

While the first batch of cookies is baking you can prepare the glaze.

Transfer the crushed almonds to a plate

If your quince jam has pieces of fruit in it, you have two choices. The first is to leave it as is but thin it down. The other is to blend it into a smooth consistency.

Place the quince jam in a small saucepan and add a little bit of water to thin it out. Heat over medium heat for a few minutes and it is ready to use.

For decorating you have two options. 1) Sandwich cookies. Dip the bottoms of the cookies in the glaze and then in the crushed almonds and sandwich together. 2) Topped cookies. Spoon a teaspoon of the jam to the top of the cookies and sprinkle with almonds.  

Notes

You can use any type of nut in this recipe or shredded coconut.

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It might seem really odd that I’m calling this a salad however, as with other Moroccan salads, it’s very common to have cooked dishes that are called salads. These are served on small plates along with the main dish and meant to be shared.

This one is a little less common and I’ve found sweet potatoes while available in Morocco are not widely used. They’re called patata halwa here and are different from their cousins found in the US. The outer skin are usually purple while the interior flesh is white. When they cook they don’t become as creamy and aren’t as sweet as the North American version.

But, it’s that consistency that makes them a good choice for this salad. I haven’t had great luck roasting them but when boiled and cooked into a simple salad like this, I really enjoy them.

I think this pairs really well with meat dishes like beef or lamb tajines. Try this beef and green bean tajine or lamb and eggplant tajine for pairing.

Sweet Potato and Saffron Salad

Yield: 6 servings

A sweet and savory Moroccan salad made using sweet potatoes.

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Ingredients

• 2-3 large sweet potatoes
• 4 cups water
• 2 cloves garlic crushed
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp turmeric
• 2 tsp paprika 
• 1 small piece of cinnamon bark
• 7-8 threads of saffron
• 2 Tbsp olive oil or butter
• 3-4 springs each cilantro and parsley chopped

Instructions

Wash and peel sweet potatoes into pieces that are all roughly the same size. Ideally they are about 1 inch in size.

Boil the sweet potatoes in water until they are tender and drain any excess water.

In the pan add the olive oil or butter as well as the garlic, salt, pepper, turmeric and paprika and cook for 1-2 minutes to warm up the spices and mix the flavors.

Crumble the saffron slightly in your hand and add to the butter (this helps release the flavor).

Return the drained potatoes to the pan and gently mix so that they are covered completely.

Top with the chopped parsley and cilantro - use as much or little as you like.

With a range of influences including Berber, Moorish, Arab and Mediterranean, Moroccan food is incredibly diverse.  You will find Moroccan food full of flavor, with spices being featured heavily in most dishes.

If you are interested in giving some Moroccan cooking a try, you will love these Moroccan cookery books.  I have selected some of the best Moroccan cookbooks from chefs around the world who are renowned for cooking great Moroccan food (and a few added suggestions at the end). 

Within these Moroccan cookbook options, you will find some amazing traditional Moroccan food recipes which I know you will just love.

The Food of Morocco – Paula Wolfert

Paula Wolfert was my first teacher when it came to Moroccan food. I poured through her cookbooks and have made so many of her recipes. This cookbook is the last Moroccan cookbook she published. Not only is it full of great recipes but beautiful pictures as well.

American chef, Paula Wolfert, is renowned for her Mediterranean cooking, particularly for cooking Moroccan food.  In The Food of Morocco cookbook, Paula shows home cooks to experienced chefs how to cook Moroccan food such as Berber skillet bread, the classic soup – spiced harira, chicken with tangy preserved lemon and olives and steamed sweet and savory breast of lamb stuffed with couscous and dates.

This cookbook contains Moroccan food recipes with pictures to get you inspired to make delicious Moroccan food in your own home.  This Moroccan recipe book is the perfect addition to Paula’s Couscous and Other Good Food from Morocco.

If you order only one cookbook, consider this one. It will teach you the classic Moroccan recipes and some more unique offerings as well.

Mourad: New Moroccan by Morad Lahlou

Born and raised in Marrakesh, Mourad Lahlou has lived in the USA since he was 20 years of age and now operates a Michelin starred restaurant in San Francisco.  In his Moroccan cook book, you will find traditional Moroccan cuisine recipes such as the basteeya (bstila), couscous, preserved lemons, and more but with Lahlou’s creative twist. Don’t miss the lamb bacon recipe!

The Mourad New Moroccan cookbook features 100 plus recipes, including plenty of images to get you inspired.

Cooking at the Kasbah – Kitty Morse

Moroccan recipe books are filled with Mediterranean cuisines with unique combinations of simple ingredients and spices, and this cookbook by Kitty Morse is no exception.

Kitty grew up in Casablanca and in this book, she brings together some of her favorite Moroccan food as well as details about life in Morocco. Recipes include savory tagine of lamb, preserved lemon, artichoke hearts, sweet and flaky filo, shredded chicken, spiced salads, ground almonds, and cinnamon pastry called b’stila.

Kitty provides easy step by step instructions so that cooks of all levels can create these beautiful Moroccan dishes.

Learn more – Cooking at the Kasbah

Casablanca: My Moroccan Food by Nargisse Benkabbou

Casablanca: My Moroccan Food is the first cookbook by Moroccan chef Nargisse Benkabbou which includes both traditional Moroccan cuisine as well as some contemporary dishes.

Traditional and fusion Moroccan dishes include artichoke, baby potato & preserved lemon tagine, sticky ras el hanout & peach short ribs and buttermilk chicken kebabs.

Nargisse also includes more western style dishes with her own unique Moroccan twist such as orange blossom, beetroot & goats’ cheese galette, roasted almond & rainbow couscous stuffed poussin and Moroccan mint tea infused chocolate pots.

From starters to desserts and everything in between, this cookbook is full of simple yet delicious Moroccan recipes.

My Moroccan Kitchen – by ME!

Yes, this is my cookbook! It’s a digital cookbook and includes 30+ Moroccan recipes, many of which have been converted for those suffering with allergies like celiac disease. There’s really something for everyone in this book. It is a digital book that can be read on any device or download the PDF to print.

Get Your Copy Here

Moroccan Cookbook for Preschoolers

I put together this short cookbook when my sister asked me to create something that her kids could cook from. So inside you will find recipes that a 2-5 year old can help with. They will need adult help and supervision but I’ve broken down how to get them involved as well as some learning extensions for them.

This is an a great guide if you’re planning to homeschool your preschool or kindergartener and want to get them in the kitchen trying new things.

Get Your Copy Here

You may also want to read;

Finding the Best Tagine Pot for You

Moroccan Pantry Staples

Let me be clear, unless it’s saykouk you’ll never encounter cold couscous being served in Morocco. The grains are used to make the different styles of couscous dishes that are always hot and anything else is virtually unheard of.

But, I’m not all that traditional and I’ve never met a pasta salad I didn’t like so this just seems like a natural marriage of foods for me! Couscous is a type of pasta and it’s great for things like this because it can cook super fast. Again, a traditional couscous takes hours but you can actually cook it in under 10 minutes.

The ingredients in this dish are flexible but I went with Mediterranean flavors. You’ll find all of these items in Moroccan food and Moroccan standalone salads (like this beet salad) but you can use whatever you have on hand. Cheese is less common in Morocco but goat cheese, feta or queso fresco would all be good additions.

One other hint – if you’ve prepared couscous for the actual dish and have some leftover, this is a GREAT way to use it up! A little couscous will go a long way in making this dish, perfect for using up a cup or two that’s left.

So whether you’re preparing for a party or you just need to get something delicious on the table for lunch, this will be a hit. I also can’t help but think it would make a great lunchbox salad option. It will be better refrigerated but even if it is kept at room temperature a few hours it will be ok.

If you plan to store the salad overnight, I would leave the dressing off and add it before serving or you may end up with soggy couscous.

Moroccan Inspired Cold Couscous Salad

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

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Ingredients

• 4 cups cooked Traditional couscous
• 2-3 cups mixed greens
• 1 cup beets - chopped
• ⅓ cup raisins
• ½ cucumber - chopped
• 1 cup shredded carrots
• 1 cup chickpeas
• ½ cup cherry or grape tomatoes- chopped
• Preferred amount of goat cheese

Dressing Ingredients

• Dash of salt & pepper
• ¼ tsp cinnamon
• ¼ tsp chili powder
• 1 tsp dijon mustard
• Juice of 1 lemon
• 2 Tbsp red wine vinegar
• 3 Tbsp olive oil

Instructions

Prepare couscous according to package instructions.  Set aside. You also can use precooked couscous.

Chop beets, cucumber and tomatoes.

In a small bowl, whisk together ingredients for dressing.

In a large bowl, combine couscous with beets, raisins, cucumber, carrots, chickpeas and tomatoes.

Top with dressing. Mix well.

Add 2-3 cups of mixed greens.

Top with a preferred amount of goat cheese. 

Serve cold or warm.

Notes

For the dressing you may want to make 2 batches: one to mix with the salad, and one for individuals to add to their own salad.

This recipe calls for goat cheese but you can use any cheese you'd like. Feta would also work very well.