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.
This hearty, comforting soup is traditionally served as a central part of the breakfast meal during the holy month of Ramadan. It is normally accompanied by dates and shebbakiya
Cauliflower heads can be roasted, grilled, boiled, fried, steamed, pickled, or eaten raw.
Perfect recipe for a Friday lunch!
The Harsha or Harcha is a semolina bread usually consumed during the month of Ramadan, but it is also a great addition to our delicious breakfasts served at our magical Riads.
This is often referred to as the Moroccan National Dish.
Simple yet delicious salad with cabbage, raising and mayonnaise
Maakouda, maqouda or maakouda is not a traditional moroccan recipe and can be found in other north-african countries, but is a fantastic starter and is cooked in Morocco especially during Ramadan.
A great combination of seasonal fresh vegetables and lamb. This recipe works well with beef.
Traditionally, Moroccans eat briouates stuffed with homemade goat cheese called jebli, but any melting cheese will do. Edam is particularly popular in Marrakech, but you can try these out with gouda, fontina, or cheddar, too.
Bessara is a traditional Moroccan winter soup. However, by simply adding less water while cooking, this recipe makes for a delicious dip to be eaten during the warmer months. Serve warm or chilled topped with smoked paprika, lemon juice, salt, and olive oil. Dip in a variety of sliced veggies, bread, or pita chips.
For Moroccans, food is a big deal! A full belly is the key to a full and happy mind, and within the framework of this culture; a person takes immense pride in cooking delicious, fresh meals.
Another great tagine recipe, this time with Monkfish, tomatoes, peppers and obviously lemons.
The ‘almond snake’ a very popular dessert in Morocco and not only. A true work of art topped with honey, cinnamon and fried almonds.
Try this version or cooked rice and enjoy Moroccan flavors at their best. Simple to cook yet delicious appetizer.
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.