This classic Moroccan Harira soup is zingy, earthy, and comforting, filled with nutritious ingredients like chickpeas, lentils and noodles, and flavoured with warm middle eastern spices.

Msemmen is typically made for breakfast or afternoon snack time. It is a laminated bread that can be eaten savory or sweet.

This Moroccan Meatball Tagine recipe, or Kefta Mkaouara, is a must try. Made with spiced ground meat and a flavorful tomato-based sauce, it's pure comfort food.

This Moroccan couscous recipe is a simplified, vegan version of the traditional dish, filled with sweet raisins, crunchy almonds and herbs. It might not be authentic, but it makes for an easy, flavorful side dish. Serve it warm with roasted vegetables or your favorite protein.

This collection of Moroccan Recipes will dazzle your taste buds with the variety of great flavors. We love this easy Moroccan chicken dish:

Algeria is a North African country on Mediterranean coast. With Algiers as capital, Algerian cuisine is a part of Maghreb cuisine. This cuisine is influenced by various cultures like Berber, Andalusican, Ottoman, Arabic and French. Algerian cuisine differs from region to region and most of the Algerian dishes consists of Bread, lamb,beef, poultry, olive oil, fresh vegetables and herbs. Algerian meal is incomplete without bread and their bread is always made with semolina. Matlou is a well known bread in Algeria which is also consider as a Tunisian bread. This bread is also called as Khubz al-tajin or Kesra Matlou or else as Matlou. This bread is an Algerian staple food which is cooked on a typical clay pan called 'Tajine'. This bread calls for fine semolina and its a leavened flatbread which is consumed everyday in Algeria/Tunisia.And this bread is must during Ramadan to enjoy with varieties of foods cooked during the fasting.In Algeria, bread is highly respected and its considered as a sin to desecrate it. If someone find a piece of a bread in street, people who have find it bring it closer to their lips and forehead as a sort of reverence before putting them aside so that none would step on it. Matlou do exists in two types, one is yeast leavened and quite thick flatbreads while Kesra Rakshis is not leavened, thinner and contains lots of oil which makes its rich, heavy and delicious. Matlou aka Kesra Matlou is made completely either with a combination of fine semolina and wheat flour or else just with semolina flour. This bread can stuffed with different stuffings or else flavored with spices and herbs.The word Kesra refers to the round or circular shaped breads, hence this bread is called as Kesra Matlou. Since this bread is also cooked in Algerian neighbour countries like Tunisia and Morocco, their name differs as Batbout,Mkhamer or Matlou. Am running a month of blogging marathon with A-Z International Flatbreads from various countries. Since am supposed to post a flatbread with 'M' as the alphabetical letter of the day, here comes the well known and daily bread of Algerian locals aka Matlou. Matlou is definitely one of the easiest flatbread you can prepare easily at home with less efforts. Though you dont have the typical Algerian clay pot to cook this bread, a simple griddle works awesome to cook them prefectly through stove-top method. Give a try and enjoy this bread with any accompaniment though we enjoyed our Matlou with butter and honey. Recipe source: Here 4cups Fine semolina 1tbsp Instant yeast 1tbsp Sugar 1tsp Salt 3tbsp Olive oil 1cup Luke warm milk 1/4cup Lukewarm water Take the semolina, instant yeast,sugar, salt in a large bowl. Mix the olive oil, milk and water in an another bowl, give a mix. Slowly add the wet ingredients to the dry ingredients and mix everything well, knead well until the dough turns soft. Knead well again for few minutes and drop the dough in a greased bowl, wrap it and keep aside for two hours. Once the dough gets double the volume, drop the dough on a floured surface, punch the dough and knead again. Divide the dough into 4-5balls. Roll the balls as round shaped medium sized disc and transfer it to a baking tray lined with a baking sheet. Continue the same process with the remaining dough balls. Cover loosely the tray with a kitchen towel. Let them sit for an hour. Heat a griddle and drop the rolled dough delicately. Cook the flatbread in simmer until its turns golden brown, flip it and cook again. Once the both sides gets well cooked, remove the pan and conserve them with a kitchen towel and let it cool completely. Slice the bread and serve with your favourite accompaniments. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92 An InLinkz Link-up

This Moroccan sweet and savory dish is a little difficult to master but sure to impress your family or guests.

Maamoul are date filled cookies very that is so popular in the Middle East. Here is an authentic recipe with different fillings to choose from.

The Best Moroccan Salad Recipes: Looking to bring authentic Moroccan flavors home? Here are recommendations for fresh, flavorful salads

There is nothing quite like the aromas of Moroccan food. We've rounded up 17 easy Moroccan recipies that will transport you to the aromatic souks of Morocco.

This tasty Moroccan dish is warming and hearty chicken tagine that's perfect served with couscous.

This Moroccan Lamb Meatballs recipe is simmered in a sweet tomato raisin sauce and flavored with Ras el Hanout. Serve over rice or couscous.

Morocco is a Northwestern African country with rugged mountains, large tracts of desert and lengthy coastline with Atlantic ocean and Mediterranean sea. Moroccan cuisine is a mix of Arabic, Andalusian and Mediterranean cuisines with European and Subsaharan influence. Moroccan's quite popular and familiar dish is Couscous, its quite a old national delicacy. Daily meal of a moroccan people have a bread in their menu. Bread in Morocco is traditionally made with durum wheat semolina and its known as Khobz. Bakeries in Morocco serves fresh breads as its a staple in every city, town and village. Moroccan cuisine have number of flat breads and they do exists as both leavened and unleavened which are mostly pan fried breads.Bread will be always on each Moroccan tables and eaten with almost every meal. Bread is always served with traditional cuisine of Morocco which consists of tajines, stews and soups. Moroccan breads are primarily made by all women at home and often twice daily. This results in fresh and delicious breads of all kinds from flatbreads to pancakes. Bread in Morocco is a key of any Moroccan diet. There is an ancient Moroccan proverb which says that “manage with bread and butter until God sends honey”. In cities, Moroccans can be spotted daily earlier in the morning carrying bags of assorted breads that they picked up at the market. In villages women bake their own bread from scratch with earthen ovens.Historically, bread has played an important role in the life of Moroccans. Until the 1980’s, almost all Moroccan families made their own bread. There are some flatbreads which are quite popular in Moroccan cuisine. Rghaif which is folded and fried flatbreads like msemen and meloui or crepe-like beghrir are frequently eaten as bread for breakfast, tea time or a snack.Am running this whole month of blogging marathon with A-Z International flatbreads, hence am posting this fabulous, dangerously delicious Moroccan stuffed flatbread aka R'ghayef for today's alphabetic letter aka 'R'. R'ghayef is very much like Msemen or Meloui but its has stuffing inside, you can stuff anything you desire, mine is stuffed with some spicy onion filling and we loved it. Recipe Source: Here 3cups All purpose flour 1cup Fine semolina 1tsp Salt 1/2tsp Sugar 2tbsp Oil 1tsp Instant yeast 3tbsp Oil (for brushing) Oil for shaping (as per need) For Stuffing: 1/2cup Onion (finely chopped) 5tbsp Butter 1tsp Paprika powder 1/2tsp Cumin powder Salt Take the flour, semolina,sugar, salt and instant yeast in a bowl, add gradually enough luke warm water and knead. Drop the dough to a floured surface, knead well until the dough turns soft, smooth and elastic. Grease a bowl, arrange the dough, wrap it and arrange in a warm place for an hour. After an hour, punch the dough, knead again and divide the dough as 8-10 balls, brush the balls with oil and wrap them. Let them sit again for half an hour. Meanwhile prepare the stuffing, mix the paprika powder, cumin powder, butter in a bowl. Add the onion, salt,mix everything well. Now take a dough ball, grease the working surface with enough oil, flatten it well with oiled hands as much as possible, now take a spoon full of the prepared stuffing. Drop it and spread evenly with your hands on the flatten dough. Fold the edges over, and fold the edges again to seal well the stuffing. Flatten it well again. Meanwhile heat a griddle, once its hot, drop the flattened rghaif/flatbread, drizzle some oil and cook on both sides. Once its turns golden brown on both sides, remove and serve hot. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92 An InLinkz Link-up

This Moroccan Meatball Tagine recipe, or Kefta Mkaouara, is a must try. Made with spiced ground meat and a flavorful tomato-based sauce, it's pure comfort food.

As seen on her BBC series, Mary Berry's Moroccan tagine-inspired one-pot lamb stew combines a range of spices to create a rich, deep, flavourful crowd-feeder.

Think pizza crossed with Middle-Eastern spices and you’ve got James Martin’s irresistible lamb flatbread recipe. Made with chilli and lots of fresh herbs it’s a taste-bomb of flavours. Looking for something else? Take a look at lots more of our flatbread recipes here.

Today we want to offer you some information about traditional Moroccan Recipes. Morocco is geographically located in the north-west corner of Africa. The

If you have yet to dive into the culinary world of Moroccan food, then you’re in for a real treat. To give you an idea of flavor, Moroccan food is pretty generous with its spices — from cinnamon, cumin and cloves to turmeric, saffron and paprika and more. As far as herbs go, you’ll commonly find mint, parsley, sage, caraway, verbena, coriander, peppermint and marjoram in its recipes. Moroccan cuisine is all about an abundance of flavor, which you'll soon see (and taste). One thing you’ll always want to keep in mind when eating Moroccan food is this (and it's...

Jamie Oliver's Moroccan Chicken Soup is one of the best Moroccan recipes ever. This spicy Moroccan Chicken Soup is made with chicken, couscous, chickpeas, and a blend of spices. It takes about 50 minutes to finish cooking and can serve about 4 people. You can also add other vegetables such as sweet potato, lentils, or butternut squash.

Moroccan Kefta Kabobs , Juicy Moroccan Kefta Kabobs that come together in 30 minutes! It’s the perfect recipe for when you’re short on time but want a dinner that is far from

Matbucha or Salade Cuite, is a cooked salad of tomatoes and capsicums (peppers) that originally came from the Moroccan Jewish community.