There is an arabic proverb “if a pot is cooking the friendship will stay warm”
Here at Marrakech Riad we are proud to offer welcoming and authentic Moroccan hospitality. Nowhere is this more evident than in our wholesome and delicious cuisine. Grounded in fresh seasonal produce from the local souks these magical recipes connect you to an oral tradition that goes back to the foundation of Marrakech a thousand years ago.
Light and refreshing Moroccan beet salad, a colorful and healthy addition to any Moroccan meal.
This delicious nut butter is eaten for breakfast with matloa, baghrir, msemmen, etc. Use like any other nut butter (in sandwiches, smoothies, or with cut fruit).
Also known as moroccan pancake, thousand holes pancake, or semolina crepes. Delicious desert that enriches any breakfast.
Delicious sweet rolls which are perfect for desert as well as for breakfast.
Couscous is traditionally eaten on Fridays, and the whole family makes great efforts to be together to eat.
Delicious and healthy Vegan salad which is easy to prepare all year round.
A delicious substitute to khobz bread, the large loaves pictured here are called Matloa, while the smaller loaves are called Batbout.
The tagine is by far the most popular cooking item in Morocco. No matter where you are in the country, you will find one in the kitchen. The word “tagine” specifically refers to a clay pot with a cone-shaped lid that slowly cooks meats and vegetables until they are moist and oh so tender.
Many visitors to Morocco are familiar with Tagine, the classic slow cooked Moroccan meal prepared in a cone shaped clay pot of the same name. The ancient City of Marrakech has a signature slow cooked dish which is even more special, the TANJIA.
A delicious moroccan cookie, which goes best with moroccan mint tea.
The first glass is as gentle as life; the second is as strong as love; the third is as bitter as death. ( arabic proverb)
A fresh easy to make tomato salad, the moroccan way!
A favorite with the Marrakech Riad guests, the moroccan pumpkin salad is easy to make all year round.
The moroccan flat bread, the Medina bread or khobz is without a doubt the most ubiquitous food item in Morocco. If you eat three times a day, you eat khobz three times a day; if you eat five times a day, you eat khobz five times a day. This bread if always on the table […]
Taktouka is a fresh salad made out of fresh vegetables like tomatoes, onions, paprika, peppers.The word “Taktouka” (Arabic:طقطوقة) is derived from “taktak” (Arabic:طقطق) which means “to grind” in Arabic.
Msemmens are eaten up to twice a day in Morocco. Once for breakfast and again in the late afternoon, but always with sweet mint tea.
This crowd-pleasing dish is traditionally made for special occasions with pigeon meat.
Zaalouk also known as babaganoush, aubergine or eggplant caviar, is a delicious Seasonal Moroccan salad, a must-have with every Moroccan meal!
Simple yet delicious dessert perfect for those hot summer months. Perfectly ripped oranges mixed with ground cinnamon and powdered sugar.
Our new Marrakech Riad Cookbook brings our signature welcoming Moroccan hospitality and delicious, wholesome cuisine to the kitchens of home cooks everywhere. Representing a selection of favourite, home-cooked dishes regularly enjoyed by guests at our riads and taught in the Marrakech Riad cookery school, this book invites readers to relish recipes passed down through generations […]