Morocco feels like a second home to me. The country is stunning and endlessly diverse — its people are generous and warm (with the notable exception of the souk merchants, who can be formidably persistent!), and the food is extraordinarily fragrant and layered with spice. The markets are a feast for all the senses: towering pyramids of cumin, paprika and saffron, enormous jars of olive oil and orange blossom water, the sounds of vendors calling and spices being ground. Traditionally, the man of the house does the shopping, while the woman cooks — though this is changing in modern Moroccan cities.
Oranges with Cinnamon
Imagine a hot summer’s day under the blazing Moroccan sun. You’re hungry and thirsty — and all you have to do is reach up and pick a beautiful orange from the tree. What pure delight! Choose the best oranges you can find: sun-ripened, juicy and fragrant.
The only technique you need to master for this recipe is how to make orange suprêmes — but don’t worry, it’s easier than it sounds. Just make sure your knife is sharp!
Ingredients (serves 2)
- 3 oranges
- 2 tbsp orange blossom water
- 1 tbsp ground cinnamon
- A few fresh mint leaves
Instructions
- Cut the top and bottom off each orange.
- Stand each orange upright and carefully cut away the peel and white pith with a sharp knife, following the curve of the fruit.
- To make suprêmes from 2 of the oranges: slide your knife along the side of each membrane, then cut on the other side to free each segment cleanly. Collect the juice.
- Squeeze the juice from the third orange and mix it with the orange blossom water.
- Arrange the orange segments beautifully on a plate in a circle or rosette pattern.
- Drizzle the orange blossom syrup over the top, then dust generously with ground cinnamon.
- Garnish with fresh mint leaves. Refrigerate for 30 minutes before serving.
بالصحة! 🍊🇲🇦 (Bssaha — Bon appétit in Moroccan Arabic!)
Tip: This dessert is incredibly versatile — add a handful of pomegranate seeds or finely chopped dates for a more elaborate presentation.
Fish Marinated with Olives and Lemon – Tajine Style
The tajine is one of Morocco’s most iconic dishes — and one of its most versatile. It takes its name from the cone-shaped terracotta pot in which it is slowly cooked. There are hundreds of tajine recipes: beef, lamb, chicken, fish or seasonal vegetables, paired with fruits like pears or figs, or dried fruits such as dates or apricots. The real magic lies in the spices — coriander, cinnamon, nutmeg, preserved lemon, olive oil and honey. A tajine must be cooked slowly so the spices have time to infuse every ingredient.
Ingredients (serves 4)
- 1 kg white fish, cut into medium-sized pieces (the pieces should be thick enough for the marinade to infuse to the centre)
- 1 preserved lemon, cut into pieces. If you can’t find preserved lemons: in a microwave-safe dish, place 2 lemons sliced into rounds, the juice of 1 lemon, 15 g salt and 100 ml water. Microwave for 10 minutes, stirring after 2, 5 and 8 minutes.
- 100 g olives (preferably purple Kalamata-style)
- ½ tsp ground ginger
- A pinch of saffron (if available)
- Olive oil
- Flat-leaf parsley
- Fresh coriander (cilantro)
- Juice of ½ lemon
- Salt and pepper
Instructions
- Make a marinade: mix together the olive oil, ginger, saffron, lemon juice, chopped parsley and coriander, salt and pepper. Coat the fish pieces generously and leave to marinate for at least 30 minutes (or overnight in the fridge for best results).
- In a large frying pan or tajine pot, heat a little olive oil over medium heat. Add the fish pieces and cook for 3–4 minutes each side.
- Add the preserved lemon pieces and olives around the fish.
- Cover and cook over low heat for 15–20 minutes, until the fish is tender and has absorbed the spices.
- Garnish with fresh coriander and serve immediately with steamed couscous or warm flatbread.
بالصحة! 🐟🇲🇦 (Bssaha — Bon appétit in Moroccan Arabic!)