I’m eating less and less meat these days. I’m not sure if it’s just a loss of appetite for it or that I’m simply enjoying other things. It feels like summer hasn’t left Morocco, temperatures are still high and we’re enjoying lots of fresh produce better take advantage of it while it lasts!
These are some very simple vegetarian Moroccan recipes that you can make at home
One of the first Moroccan recipes that I learned how to make was this lentil dish. It’s very commonly served for lunch but can also be a side dish. Moroccans eat this with bread (not a spoon or fork) but feel free to eat it however you’d like.
These potato patties are simple to make and a great way to use leftover potatoes. People of all ages love them and they warm you up on a cold evening. Eat them as they are or make them the Saouri way in a sandwich.
This soup is a Moroccan classic. It’s mostly eaten during Ramadan and in the wintertime. You can adjust the quantity based on how many people you’ll be feeding. I suggest cooking the rice and noodles separately and then add them as needed or else they tend to get mushy.
MarocBaba loves one thing more than any other and that’s b’ssara. You can find variations of this fava bean pulse throughout the Mediterranean. Moroccans make it a little extra special with the inclusion of garlic and spices. Make it thick for a dip or thin it down for a soup.
This guest post was one of my favorites because it combines all of the flavors I love about Morocco. Nuts, dried fruits, and fresh produce. I think it’s great as a main dish or serve it along side a yummy tajine.
This very easy snack is good for you and very tasty. My kids love to eat them as they are or mix them up with nuts and other tasty treats for a snack mix. I suggest making a double or triple batch – they’ll be gone before you know it.
Chickpeas aren’t usually served alone; they’re combined with meat dishes or mixed into soups. There’s no hummus in Moroccan cuisine. But this dish takes all the flavors used in meat dishes and concentrates them on the chickpeas. I pair this with harissa for a great burst of flavors.
The vast majority of Moroccan salads are vegetarian. They aren’t what you think of when you hear the word salad; nearly all of these are cooked. Make several of these to build up a dinner plate, pair some some fresh items or stuff into Moroccan bread for a sandwich meal.
My sister made this vegetarian, gluten-free couscous with the help of some rice couscous. It’s different than traditional couscous, you season and roast the vegetables first and top the couscous with them. There are a few other great recipes here too like.
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