Moroccan cuisine is built on layers of spice and texture, with ingredients like preserved lemons, olive oil, harissa, paprika, ginger, turmeric, and saffron infusing warmth and depth into every bite.

From comforting Moroccan Lentil Stew and Lintriya (Moroccan Chicken Soup) to vibrant mains like Chicken with Preserved Lemons, Spicy Fish Ktzitzot, and Lamb and Dried Fruit Tajine, these recipes showcase the perfect balance of bold flavor and comfort.

And of course, no Moroccan meal ends without something sweet. Treat yourself to Chebakia, Melt-Away Cinnamon Cookies, and Almond Shortbread Crescents, each infused with honey, sesame, or orange blossom water for the perfect finish.

Whether you’re exploring Moroccan cuisine for the first time or bringing back the tastes of home, these recipes capture the essence of Morocco: vibrant, fragrant, and full of heart.

1. Melt-Away Moroccan Cinnamon Cookies by Ruth Fox and Vicky Cohen

These cookies are extremely easy to prepare and practically foolproof—perfect for anyone who has trouble baking! The recipe yields a large amount of cookies—which means extra cookies that can be frozen for up to three months. We love to serve them with Turkish coffee or espresso. Store them in an airtight container for up to a week.

2. Moroccan Keftas (Burgers) and Couscous with Veggies by Michal Soussan

3. Spicy Moroccan Fish “Ktzitzot” by Estelle Chait

Pillowy rounds of white fish and fresh herbs simmered on a bed of spicy tomato and garlic sauce.

4. Moroccan Lentil Stew by Chayie Schlisselfeld

Am I the only one the feels my kids are more likely to taste different foods if it’s in someones else’s home? Recently, we went to eat by a friend’s house who served a delicious vegetable soup. I told her that my kids don’t really like vegetable soups, but I will offer it to them anyways. I was shocked when my kids ate their entire bowls—and complimented the hostess as well! I knew it was time to go home and quickly make a soup to see if I could achieve the same results. I decided to make a thicker stew that I can serve as a complete meal in one bowl. When my children came home from school, I served them this bowl of stew. At first, we had some grumbling, but when I reminded them how much they liked the other soup, they agreed to give it a try. Next thing I knew, I had four empty bowls. This stew is full of healthy lentils, chickpeas, and vegetables, and I added in some meat so you can really call this a complete meal. Don’t be fooled by the lengthy ingredient list, this soup is really easy to throw together. Serve it with some crusty garlic bread for an added treat.

5. Moroccan Chicken with Preserved Lemons by Sara Goldstein

6. Moroccan Lamb Dried Fruit Tajine by Levana Kirschenbaum

When it comes to cooking, Moroccan food is very low maintenance; the ratio of results to labor is very high. We only use the best ingredients that speak for themselves. When you use the best, you have fewer steps, and you work less. Here’s one of my favorite recipes that embodies all that I learned from my mother about cooking.

7. Lintriya (Moroccan Chicken Soup with Noodles) by Guila Sandroussy

If you grew up in a Moroccan home, Lintriya was a staple. It was the comfort food most kids enjoyed and continue to enjoy today. 

Traditionally, this soup is made with chicken broth and egg noodles. Some add mini pieces of chicken to it as well. I added fried onions and mushrooms to give it a little more flavor, and the results were insane! 

And what better noodles to use than Manischewitz? They’re the only ones I use! The consistency stays perfect, and the noodles get flavored from within when cooked in the broth. 

It’s a kid favorite in my home! Hope it’ll be in yours too! 

8. Moroccan Carrot Salad by Leah Hamaoui

Carrots, garlic, and cilantro…do I really have to convince you to make this? Try it once, and if you don’t like it (I doubt it), immediately invite a Moroccan over and you’ll see them clapping in approval! Guaranteed!

9. Moroccan Vegetables with Couscous by Nechama Norman

Shabbos at the Chefetz family was always a special experience. Crossing over the Green Line in a bulletproof bus as we passed panoramic views of the beautiful Israeli countryside was just the beginning.

The Chefetzes live on a beautiful, picturesque kibbutz that is like one big happy family. Their villa overlooks the Arab village of Gaza and, as eerily close as they are, it is surprisingly relaxing and quiet in Dolev.

Besides for the chavayah of Shabbos over the Green Line, the Chefetz family is warm and loving. We loved joining them and their table full of guests. Michali never served the same thing twice and her dishes were always varied. I always left with a full dose of good memories and some delicious recipes. Here is one that I enjoyed on one of our visits there. It is typically served with the smaller Moroccan couscous, but you can also use Israeli couscous as pictured.

10. Chebakia (Fried Moroccan Pastries) by Jessica Halfin

Chebakia are made from a pareve dough that is shaped like a flower then fried, submerged in a warm honey-based syrup and, finally, sprinkled with toasted sesame seeds. You might not expect it, but these cookies register as not too sweet. And, thanks to their bath in oil and their perfect pairing with a cup of coffee, they are somewhat reminiscent of a doughnut.

11. Moroccan Meat Cigars with Harissa Aioli by Leah Hamaoui

These cigars, filled with a perfectly spiced meat mixture, are both addictive and delicious. You’ll find them on both Moroccan and Syrian meat boards (mazza platters). They’re so easy to make and totally worth it! I like to make a perfectly spicy aioli to pair with these cigars. They’re delicious on their own, but this aioli adds a powerful kick. Super easy to make and so full of flavor!

12. Moroccan Meatballs by Leah Hamaoui

You know how some things speak for themselves? They don’t even need an introduction.

This recipe falls into that category, and while I’m still going to write an introduction, these are mini showstoppers that will have everyone at the table saying wow!

In the Sephardic world of flavor, cinnamon is a prominent and essential spice. Whether in desserts, savory stews, or even in a cup of coffee, Moroccans throw in a cinnamon stick for some extra depth of flavor. Naturally, it’s also found in most meat dishes.

About a year ago, we were in Los Angeles at my parents, and I was watching my mother make these fantastic and hearty meatballs. She shaped each one and placed them on a lined baking sheet, and I was thinking to myself, Okay, so far so good. Then, BOOM! She delicately inserted a whole cinnamon stick into each meatball. Instead of using cinnamon as a spice, it became a piece of art while releasing its flavor into the meat. The earthy richness of the meatballs harmonizes beautifully with the sweet woody notes of cinnamon, elevating these Moroccan meatballs to new heights. Bottom line: My mother is a genius. Since then, it’s become a regular in our home and a favorite among friends and family.

This is a unique dish that captivates every tastebud. You’re guaranteed to love this new and fresh twist to meatballs. While I highly recommend using fresh herbs whenever possible, I used frozen cubes in this recipe to make it easier for you!

13. Moroccan Braised Beef Cheeks with Spicy Chickpeas by Leah Hamaoui

Among the many treasures of Moroccan cooking is the art of braising beef cheeks — a dish that exemplifies the country’s culinary cultural richness.

Braising is a cooking technique that involves slow-cooking meat in liquid, allowing it to become tender and infusing it with flavor. Beef cheeks are particularly suited to this method due to their rich marbling and connective tissue that breaks down during cooking, resulting in a succulent and melt-in-your-mouth texture.

Whether enjoyed on a special occasion or as a comforting family meal, this dish invites you to savor the rich flavors and tender texture that define Moroccan cooking. Embrace the adventure of recreating this masterpiece at home and create a symphony of flavors that elevate the beef cheeks to a dish fit for royalty.

To serve, spoon the braised beef cheeks over couscous or mashed potatoes and garnish with fresh herbs like cilantro or parsley. The dish pairs beautifully with a side of roasted vegetables or a crisp salad to balance the richness of the meat.

14. Moroccan Dafina (a.k.a Aschina) by Avigail Cohen

“Shabbat is not Shabbat without la daf.” This is a quote from my husband’s home referring to the rich Moroccan dafina (cholent) made for Shabbat day.

15. Moroccan Tuna Salad by Sina Mizrahi

16. Moroccan Almond Shortbread Crescents by Levana Kirschenbaum

A great Sephardi favorite, called ghriba. Traditionally we make them round and top them with a little cinnamon, but I find that no matter how carefully I store them, the tops always start crumbling and looking ragged, so I shape them in crescents, and they behave themselves and keep their shape very neatly. These melt-in-your-mouth gems are totally suitable for gluten-free and have no eggs whatsoever.

17. Moroccan Gefilte Fish by Yussi Weisz

This is not your Bubbe’s gefilte fish. Boil your gefilte loaf in a hot and hearty tomato sauce that will magically transform this Shabbos classic into a gourmet masterpiece! There’s no going back. Watch how Yussi pulls it all together.