Moroccan Recipes

Ignite the power of your imagination and transport yourself to vibrant souks adorned with colourful carpets and jewellery, fresh local produce and aromatic spices with our Moroccan recipes.

Lovers of adventure can recreate Moroccan dishes in a feast of flavours – from a tagine, abundant with fragrant spices and juicy meat, to couscous, packed with vegetables and jewelled with raisins.

If you’re dreaming of travelling to this stunning North African gem, why not make plans to explore while enjoying Moroccan food alongside your favourite wine?

Grab your ingredients and get cooking, pour a drop of Dark Horse wine into a glass, fire up your laptop and plan your travels. Dream of visiting Saharan dunes, canyoning in the Middle Atlas or taking to the water in Essaouira for some kitesurfing.

Take a look through some of our favourite Moroccan recipes – from starters and main meals through to desserts – and become inspired to plan an adventure of a lifetime.

Starters and snacks

Harissa hummus

Sharing food is embedded in Moroccan culture and many meals include platters adorned with dips, flatbreads, vegetables and more.

Whipping up a quick batch of harissa hummus is sure to bring your North African adventures to life.

First, simply whizz chickpeas, glugs of olive oil, garlic, fresh lemon juice and a dollop of harissa paste in a blender. If you can get your hands on tahini then add some of that too for hummus that is rich and smooth – if you can’t, another dash of olive oil should do the trick.

You should be able to pick up harissa paste and tahini in your local supermarket. This recipe also adds tomato purée for a dash of extra depth.
 

Which wine should I pair with harissa hummus?

The Dark Horse Pinot Grigio is the perfect accompaniment for salty snacks and antipasti starters. It perfectly pairs with a touch of spice so the crisp fruit notes in this delicious wine will balance with the harissa for a bright, elegant finish.

Moroccan chickpea soup

Harira is a traditional Moroccan soup - it’s a hearty stew-like soup packed with tender lamb, chickpeas, lentils and pasta. However, we’re offering up something a bit different with this veggie alternative.

This BBC Good Food recipe is full of chunky vegetables and chickpeas with a zesty finishing touch of fresh lemon to elevate the flavours perfectly.

It’s also incredibly simple and takes less than 30 minutes, so you and your travel partners have more time to enjoy the food and plan your Moroccan adventures.

Serve with a huge pile of pillowy flatbreads for a delicious accompaniment.
 

Which wine to pair with chickpea soup?

Follow your own path when it comes to this pairing – your options are as bold as you dare to go. You might decide that a hearty soup deserves a bold Dark Horse Merlot with its vibrant and aromatic aromas. Alternatively, why not lift the veggies and the dash of lemon with a crisp and citrusy Sauvignon Blanc?

Mains and sides

Lamb harissa meatballs with polenta

You’ll have noticed our favourite Moroccan ingredient is Harissa – this hot chilli paste typifies North African food and makes all dishes sing.

That’s why we created our Dark Horse lamb harissa meatballs with polenta – recipes don’t get better than this Moroccan delight.

This dish serves you and three of your favourite friends - prepare and preheat the oven before they arrive and pop in for 15-20 minutes when they do.

Which wine goes with lamb harissa meatballs and polenta?

Devise your plan for Moroccan adventure over full dishes and a glass each of our bold Cabernet Sauvignon. This punchy red boasts hints of black fruit to complement your rich lamb and ends with a smooth finish.

Tagine

A tagine is a type of North African cooking pot. Iconic in shape, this conical cookware is used to make dishes of the same name, loaded with powerful flavours.

The stew can be made with lamb, beef, chicken or vegetables such as butternut squash as the star of the show. The crucial supporting parts are often played by spices (cinnamon, cumin, turmeric, coriander), dried apricots, chickpeas, honey and our old friend harissa.

To make your tagine, add some oil to the pot with some garlic and onions, followed by your meat and the spices. Once your meat is cooked through add in your apricots, chickpeas, honey, harissa and some tinned tomatoes. Stir thoroughly and cook until the meat is tender.

Serve up alongside a fluffy couscous made to your liking – pack it with flavour by adding roasted vegetables, fresh herbs, spices, chickpeas and even almonds to add a bit of crunch.

Which wine should I pair with tagine?
 

The wine you choose to enjoy with forkfuls of Moroccan couscous and your chosen tagine will probably depend on which recipes you’ve gone for.

Try a Dark Horse Malbec with a lamb tagine for a bold choice, poised to match the intense flavour of the lamb and embrace the fruit in the couscous.

Head a little off-piste for beef tagine and make a bottle of Dark Horse Chardonnay the centrepiece of your dining table. The high acidity and oak tones in this Chardonnay balances the fat in the beef cuts.

Finally, while you may naturally look to a white with your chicken tagine, why not try a Merlot? Chicken is a more delicate flavour than red meat, so you’ll need a wine with lighter tannins, such as our Merlot. This sophisticated red will balance the intense spice of the dish while not overpowering the chicken.

Either stick with Merlot for your veggie version or switch back to white and a crisp Dark Horse Pinot Grigio. As with chicken, you’ll be looking for a versatile, crisp wine that won’t overpower your veggie dish and the balance you’ll find from our Pinot Grigio will hit the mark.

Desserts

Baklava

Popular all across North Africa and also famous in Greece, baklava is one of our favourite Moroccan desserts.

Simply pick up a packet of filo pastry and then split the sheets in half. Take each individual half and brush with melted butter then lay these in a baking tin.

Mix chopped nuts of your choice with lashings of honey and spread this mixture over the pastry then repeat the filo process with the second half of the packet. Score the top of the pastry with a knife then bake the baklava until golden – for about an hour.

Take your finished pastry out of the oven and pour a syrup made of sugar, honey and cinnamon over the top. Leave to cool then tuck in.

This recipe adds orange extract and lemon juice for a burst of citrus that can transport your tastebuds to North Africa or the Mediterranean.

Chebakia is another honey-laden, chewy dessert popular in Morocco. This is dough that’s shaped into flowers, fried and doused in honey before receiving a final finishing touch of sesame seeds. Worth the adventure to Morocco alone, we’d say!
 

Which wine goes with Baklava?

Although it might be tempting to pair this treat with a dessert wine, we like to think outside the box. Manage your sweet tooth by pairing Baklava with our oaky Chardonnay which adds a layer of creaminess for a smooth finishing touch. The caramel, peach and baked apple notes featuring in our Chardonnay will also perfectly complement the sweetness of the honey.

Ready to plan your culinary exploration through Morocco? Cook up a storm, create delicious dishes and spark some food-based inspiration for your Moroccan adventures with these recipes. Don’t forget to pair your feasts with bold glasses of Dark Horse wine along the way.