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Moroccan Cooking Without Vegetable Oil

Step inside a Marrakech riad kitchen, where every dish is built on three honest fats. Hand churned ghee called smen, golden olive oil from the Atlas foothills, and grass fed butter. No seed oils, no shortcuts, only the way the medina has cooked for centuries.

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Moroccan Medina Recipes

Six beloved dishes from the kitchens of Fes, Marrakech, and the Atlas mountains. Each one built on honest fats and the unmistakable warmth of ras el hanout.

Lamb Tagine with Prunes

Lamb Tagine with Prunes and Almonds

⏱ 2 hr 30 min🍽 6 servings🔥 Medium

The crown jewel of Moroccan tables. Lamb shoulder slowly braised with cinnamon, saffron, and honeyed prunes until the meat slides from the bone.

Ingredients

  • 1.2 kg lamb shoulder, cut into large chunks
  • 3 tbsp ghee (or smen, traditional fermented butter)
  • 2 large onions, finely chopped
  • 4 cloves garlic, minced
  • 1 tsp ground cinnamon, plus 1 stick
  • 1 tsp ground ginger, 1 tsp turmeric
  • Generous pinch saffron threads, bloomed in warm water
  • 300 g soft pitted prunes
  • 2 tbsp raw honey
  • 100 g blanched almonds, toasted in butter
  • 2 tbsp sesame seeds, toasted
  • Sea salt and freshly ground black pepper

Instructions

  1. Warm the ghee in a heavy tagine or Dutch oven over medium heat. Brown the lamb pieces in batches until deeply colored on all sides. Set aside.
  2. Lower the heat. Add onions and a pinch of salt. Cook 10 minutes until very soft and golden.
  3. Stir in garlic, cinnamon, ginger, turmeric, and the saffron with its soaking water. Cook 2 minutes until fragrant.
  4. Return the lamb to the pot with the cinnamon stick. Pour in enough water to barely cover. Bring to a gentle simmer, cover, and cook on the lowest heat for 1 hour 45 minutes.
  5. Add prunes and honey. Simmer uncovered 25 more minutes, basting the meat with sauce. The liquid should reduce to a glossy syrup.
  6. Taste, adjust salt and pepper. Transfer to a warm serving dish.
  7. Scatter toasted almonds and sesame seeds over the top. Serve with warm bread for scooping.
Chermoula Baked Fish

Chermoula Baked Sea Bream

⏱ 50 min🍽 4 servings🔥 Easy

Whole fish smothered in a vivid green chermoula of coriander, parsley, garlic, cumin, and preserved lemon. The signature seafood dish of coastal Essaouira.

Ingredients

  • 2 whole sea bream, about 600 g each, cleaned and scaled
  • 1 large bunch fresh coriander, leaves and tender stems
  • 1 small bunch flat leaf parsley
  • 6 cloves garlic, peeled
  • 2 tsp ground cumin, 1 tsp sweet paprika
  • 1/2 tsp cayenne pepper
  • Zest of 1 lemon, juice of 2
  • 1 preserved lemon, rind only, finely chopped
  • 6 tbsp extra virgin olive oil
  • 2 ripe tomatoes, thinly sliced
  • Sea salt

Instructions

  1. In a mortar or food processor, pound coriander, parsley, garlic, cumin, paprika, cayenne, lemon zest and juice, and salt into a rough paste. Stir in the olive oil and preserved lemon.
  2. Score the fish three times on each side with a sharp knife. Rub the chermoula deep into the cuts and the belly cavity. Reserve 3 tbsp for finishing.
  3. Marinate 30 minutes at room temperature so the flavors soak in.
  4. Heat the oven to 200°C / 400°F. Layer tomato slices in a shallow baking dish. Lay the fish on top.
  5. Bake 22 to 25 minutes until the flesh flakes easily at the spine.
  6. Drizzle the reserved chermoula over the hot fish. Serve with crusty bread and lemon wedges.
Zaalouk Eggplant Salad

Zaalouk, Smoky Eggplant Salad

⏱ 55 min🍽 4 servings🔥 Easy

The beloved cooked vegetable salad of Moroccan tables. Charred eggplant and ripe tomato melted down with garlic, cumin, and a generous river of fruity olive oil.

Ingredients

  • 2 large eggplants, about 800 g total
  • 500 g ripe tomatoes, peeled and chopped
  • 5 tbsp extra virgin olive oil, plus more for finishing
  • 5 cloves garlic, finely minced
  • 1 tsp sweet paprika
  • 1 tsp ground cumin
  • 1/2 tsp cayenne (or to taste)
  • Juice of 1 lemon
  • Small handful flat leaf parsley, chopped
  • Small handful coriander leaves, chopped
  • Sea salt and black pepper

Instructions

  1. Char the whole eggplants directly over a gas flame or under a hot broiler, turning often, until the skins are blackened and the flesh is completely soft. Place in a covered bowl for 10 minutes.
  2. Peel away the burnt skin. Roughly chop the smoky flesh.
  3. Warm olive oil in a wide pan over medium heat. Add garlic, paprika, cumin, and cayenne. Stir 1 minute until fragrant.
  4. Add tomatoes and a good pinch of salt. Simmer 12 minutes until thickened and most liquid has cooked off.
  5. Stir in the eggplant. Cook over low heat 15 more minutes, mashing with a wooden spoon, until the mixture is jammy and dark.
  6. Off the heat, stir in lemon juice, parsley, and coriander. Taste and adjust seasoning.
  7. Transfer to a shallow bowl. Drizzle with more olive oil. Serve warm or at room temperature with warm khobz bread.
Harira Soup

Harira, Ramadan Lentil Soup

⏱ 1 hr 30 min🍽 8 servings🔥 Medium

The fragrant soup that breaks the fast at sunset. Tomatoes, lentils, chickpeas, and lamb perfumed with ginger and cinnamon, finished with a silky flour and water tadouira.

Ingredients

  • 400 g lamb shoulder, cut into 1 cm cubes
  • 3 tbsp ghee or grass fed butter
  • 2 large onions, finely chopped
  • 3 stalks celery with leaves, finely chopped
  • 4 ripe tomatoes, peeled and grated
  • 2 tbsp tomato paste
  • 1 tsp ground ginger, 1 tsp turmeric, 1 tsp cinnamon
  • 1 tsp black pepper, generous pinch saffron
  • 200 g brown lentils, rinsed
  • 200 g cooked chickpeas, drained
  • 2 liters water or light broth
  • 3 tbsp plain flour mixed with 250 ml cold water
  • Large handful chopped coriander and flat leaf parsley
  • Juice of 1 lemon, sea salt

Instructions

  1. Melt the ghee in a large pot over medium heat. Add lamb and cook 6 minutes until lightly browned on all sides.
  2. Add onions and celery. Cook 10 minutes until very soft and aromatic.
  3. Stir in ginger, turmeric, cinnamon, pepper, saffron, and tomato paste. Toast the spices 2 minutes.
  4. Add grated tomatoes. Cook 8 minutes until the mixture darkens and most liquid evaporates.
  5. Pour in water, add lentils, and bring to a simmer. Partially cover and cook gently 45 minutes.
  6. Stir in chickpeas and half the herbs. Slowly pour in the flour and water slurry while whisking constantly. Simmer 10 more minutes until silky and slightly thickened.
  7. Off the heat, stir in lemon juice and remaining herbs. Adjust salt. Serve with dates and honey pastries on the side.
Msemen Flatbread

Msemen, Layered Pan Flatbread

⏱ 2 hr🍽 8 pieces🔥 Medium

The flaky square flatbread of Moroccan breakfasts. Each layer is folded with semolina and butter, then pressed thin on a hot pan until crisp and rich.

Ingredients

  • 400 g strong bread flour
  • 100 g fine semolina, plus more for sprinkling
  • 1 tsp fine sea salt
  • 1 tsp fine sugar
  • 1 tsp instant dry yeast
  • 300 ml warm water (approximately)
  • 100 g unsalted butter, very soft
  • 4 tbsp ghee, melted, for folding
  • Extra ghee for cooking
  • Raw honey and butter, for serving

Instructions

  1. Whisk flour, semolina, salt, sugar, and yeast in a large bowl. Add warm water gradually, mixing into a soft, slightly sticky dough. Knead 10 minutes until smooth and elastic.
  2. Divide into 8 equal balls. Coat each lightly with melted ghee. Rest covered 30 minutes.
  3. On a well oiled work surface, press one ball flat with oiled hands, stretching it paper thin into a large square.
  4. Smear with soft butter and sprinkle generously with semolina. Fold the four edges into the center to form a smaller square. Press lightly. Repeat with all balls. Rest 15 minutes.
  5. Press each square flat once more on the oiled surface, about 15 cm wide.
  6. Heat a heavy skillet over medium heat. Brush with ghee. Cook each msemen 2 minutes per side, pressing with a spatula, until deeply golden and crisp.
  7. Stack on a plate and tent loosely. Serve hot with melted butter and a generous drizzle of honey.
Sellou Honey Sesame Sweet

Sellou, Toasted Sesame and Almond Sweet

⏱ 1 hr 15 min🍽 12 servings🔥 Medium

The energy rich Moroccan confection served at celebrations and Ramadan. Toasted flour, almonds, and sesame bound with melted butter and pure honey into a rich, sandy paste.

Ingredients

  • 500 g plain flour
  • 250 g blanched almonds
  • 250 g sesame seeds
  • 250 g unsalted grass fed butter, melted
  • 200 g raw honey, warmed until pourable
  • 100 g icing sugar (optional, for sweetness)
  • 1 tbsp ground cinnamon
  • 1 tsp ground anise seeds
  • 1/4 tsp ground mastic (optional)
  • Pinch of fine sea salt
  • Whole almonds and a knob of butter, for decoration

Instructions

  1. Heat the oven to 160°C / 325°F. Spread the flour in a dry pan and toast over medium low heat, stirring constantly, 18 minutes until nutty brown and fragrant. Cool.
  2. Toast the almonds in the oven 10 minutes until golden. Cool, then grind half coarsely and half finely.
  3. Toast the sesame seeds in a dry pan 5 minutes until pale gold. Cool, then grind 3/4 of them into a coarse meal. Keep the rest whole.
  4. Sift the toasted flour into a large bowl. Stir in almonds, sesame, cinnamon, anise, mastic, and salt.
  5. Pour in the melted butter and warm honey. Mix with your hands until the mixture is uniform and holds together when pressed.
  6. Taste and add icing sugar if you prefer it sweeter. Press into a serving dish or shape into small mounds on a platter.
  7. Decorate with whole almonds. Drizzle a little extra melted butter over the top. Serve at room temperature with mint tea.
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