With Brazil’s debut against Morocco in the 2026 World Cup scheduled for June 13, curiosity is growing about the customs of the North African country. In addition to its rich history and striking landscapes, Morocco stands out for its cuisine full of aromas, spices and traditions that span generations, reflecting the cultural diversity that characterizes the nation.

Next, see 3 typical recipes from Morocco to try!

1. Legume tagine

Ingredients

• 3 tablespoons olive oil
• 1 onion cut into cubes
• 2 crushed garlic cloves
• 2 carrots cut into large pieces
• 4 potatoes cut in half
• 1 eggplant cut into thick strips
• 2 tomatoes cut into cubes
• 2 cups of vegetable broth
• 1 teaspoon of turmeric
• 1 teaspoon sweet paprika
• 1 teaspoon cumin
• 1 teaspoon of powdered ginger
• 1 teaspoon of salt
• 1 pinch of black pepper
• 1 tablespoon of honey
• 2 tablespoons fresh coriander
• 1 tablespoon lemon juice

Preparation mode

In a pan, heat the oil over medium heat. Add the onion and garlic and sauté until golden. Add the turmeric, sweet paprika, cumin, ground ginger, salt and black pepper. Mix well to coat the ingredients. Add the tomatoes and cook until they start to break down, forming a thick sauce.

Distribute the carrots, potatoes and eggplant over the sauce. Drizzle with vegetable broth, honey and lemon juice. When it starts to boil, reduce heat to low and cover the pan. Cook slowly until the vegetables are tender and the sauce has reduced slightly. Turn off the heat and finish with the coriander. Serve then.

Ingredients

Tfaya chicken

• 1 kg of chicken thighs
• 3 tablespoons olive oil
• 2 onions cut into thin slices
• 3 crushed garlic cloves
• 1 teaspoon of turmeric
• 1 teaspoon of powdered ginger
• 1/2 teaspoon of cinnamon powder
• 1/2 teaspoon ground black pepper
• 1 teaspoon of salt
• 2 cups of chicken broth
• 1 cup of raisin tea
• 2 tablespoons of honey
• 2 tablespoons chopped coriander
• 2 tablespoons chopped parsley

Moroccan couscous

• 2 cups of Moroccan couscous
• 2 teacups of water
• 1 tablespoon of butter
• 1/2 teaspoon salt

Preparation mode

Tfaya chicken

In a pan, heat the oil over medium heat. Brown the chicken thighs on all sides. Remove and reserve. In the same pan, add the onions and sauté until soft and lightly browned. Add the garlic, turmeric, ground ginger, ground cinnamon, black pepper and salt. Mix well.

Return the chicken to the pan and toss it in the stew. Add the chicken broth, cover the pan and cook over low heat until the chicken is tender. Remove the chicken and keep warm. Add the raisins and honey to the sauce. Cook over low heat until the onion is golden and caramelized and the sauce is thick. Return the chicken to the pan and toss in the onion and raisin mixture.

Moroccan couscous

In a bowl, place the Moroccan couscous. In a pan, boil water over medium heat and mix with salt. Pour the water over the Moroccan couscous, cover the bowl and let it rest until all the liquid is absorbed. Add the butter and fluff the grains with a fork.

Assembly

Distribute the Moroccan couscous on a platter or individual plates. Arrange the chicken over the Moroccan couscous. Top with caramelized onions, raisins and sauce. Finish with coriander and parsley.

3. Tangia marrakchia

Ingredients

• 1.5 kg of pallette beef cut into large cubes
• 3 tablespoons olive oil
• 4 crushed garlic cloves
• 1 onion cut into cubes
• 1 teaspoon of turmeric
• 1 teaspoon of powdered ginger
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1 teaspoon of salt
• 1/2 teaspoon ground black pepper
• 1 lemon cut into pieces
• 2 cups of meat broth
• 2 tablespoons of butter
• Chopped cilantro to finish

Preparation mode

In a pan, place the shoulder and add the olive oil, garlic, onion, turmeric, ground ginger, cumin, saffron, salt and black pepper. Distribute the lemon over the meat. Add the meat broth and butter. Mix gently to coat all ingredients. Cover the pan and cook over low heat for about 3 hours, stirring occasionally. Continue cooking until the meat is extremely tender and begins to fall apart. Remove the lemon pieces. Adjust the texture of the sauce by keeping the pan on low heat for a few minutes, if necessary. Turn off the heat and finish with the coriander. Serve then.