Authentic Moroccan Kitchen

Moroccan Cooking Without Vegetable Oil

Fragrant recipes from the souks of Marrakech — built on golden ghee (smen), olive oil, and warm North African spice. Real, slow-cooked food from the heart of the medina.

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Moroccan Recipes

Six beloved dishes from the Moroccan kitchen — each simmered slowly with smen, olive oil, and the warm spice of North Africa.

Lamb and Apricot Tagine

Lamb and Apricot Tagine

⏱ 2 hr 30 min🍽 6 servings🔥 Medium

Slow-simmered lamb in a copper tagine with apricots, almonds, saffron, and warm North African spice.

Ingredients

  • 1.2 kg lamb shoulder, cubed
  • 4 tbsp smen (or unsalted butter)
  • 2 large onions, sliced
  • 4 cloves garlic, minced
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp ground turmeric
  • Pinch of saffron threads
  • 2 tbsp honey
  • 250 g dried apricots
  • 100 g whole blanched almonds, toasted
  • Handful fresh coriander, chopped
  • Sea salt and pepper

Instructions

  1. Melt smen in a tagine or heavy pot. Brown lamb in batches.
  2. Add onions and garlic; cook 8 minutes until softened.
  3. Stir in ginger, cinnamon, turmeric, and saffron with 2 tbsp water; cook 1 minute.
  4. Return lamb; add honey, salt, pepper, and enough water to half cover. Simmer covered 1 hour 30 minutes.
  5. Add apricots and cook 30 minutes more, uncovered, to reduce.
  6. Scatter with toasted almonds and coriander before serving with bread or couscous.
Chermoula Whole Sea Bass

Chermoula Whole Sea Bass

⏱ 45 min🍽 2 servings🔥 Easy

A whole fish bathed in green chermoula — coriander, parsley, garlic, cumin, and lemon — then roasted in olive oil.

Ingredients

  • 1 whole sea bass (about 1 kg), scaled and gutted
  • 1 large bunch coriander
  • 1 large bunch flat-leaf parsley
  • 6 cloves garlic
  • 2 tsp ground cumin
  • 1 tsp sweet paprika
  • ½ tsp cayenne
  • Juice of 2 lemons
  • 80 ml extra-virgin olive oil
  • Sea salt
  • 2 preserved lemon quarters, sliced

Instructions

  1. Blitz coriander, parsley, garlic, cumin, paprika, cayenne, lemon juice, olive oil, and salt to a green sauce.
  2. Score the fish three times on each side; rub the chermoula generously inside and out.
  3. Lay on a roasting tray and tuck preserved lemon into the cavity.
  4. Marinate 30 minutes.
  5. Roast at 200°C (400°F) for 22 minutes until the flesh flakes easily.
  6. Spoon pan juices and any extra chermoula over the fish to serve.
Zaalouk

Zaalouk

⏱ 50 min🍽 6 servings🔥 Easy

A smoky Moroccan eggplant and tomato salad spiced with cumin, garlic, and paprika — eaten with bread, warm or cool.

Ingredients

  • 2 large eggplants
  • 4 ripe tomatoes, peeled and chopped
  • 6 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 tsp sweet paprika
  • ½ tsp smoked paprika
  • 60 ml extra-virgin olive oil
  • Juice of 1 lemon
  • Handful coriander, chopped
  • Handful parsley, chopped
  • Sea salt and pepper

Instructions

  1. Char the eggplants directly over a flame or under the broiler until blackened and collapsed, about 20 minutes.
  2. Wrap in a bowl with cling film; rest 10 minutes to loosen the skins.
  3. Peel and chop the flesh roughly.
  4. Warm olive oil in a pan. Add garlic, cumin, and paprikas; cook 1 minute.
  5. Add tomatoes and cook 8 minutes until thick.
  6. Stir in eggplant, salt, pepper, lemon juice, coriander, and parsley. Cook 8 minutes more until silky. Serve warm or chilled with khobz.
Harira

Harira

⏱ 1 hr 30 min🍽 8 servings🔥 Easy

Morocco's iftar soup — tomato, lentils, chickpeas, lamb, and herbs in a thick, spice-laced broth.

Ingredients

  • 400 g lamb shoulder, cubed small
  • 3 tbsp olive oil
  • 2 onions, diced
  • 4 stalks celery, diced
  • 6 cloves garlic, minced
  • 2 tsp ground turmeric
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • Pinch of saffron
  • 800 g canned tomatoes, crushed
  • 200 g brown lentils
  • 400 g cooked chickpeas
  • 60 g vermicelli, broken
  • Large bunch coriander, chopped
  • Large bunch parsley, chopped
  • 2 tbsp flour mixed with 4 tbsp water
  • Juice of 1 lemon

Instructions

  1. Warm olive oil; brown lamb on all sides. Lift out.
  2. Cook onion and celery 6 minutes; add garlic and spices for 1 minute.
  3. Return lamb; add tomatoes, lentils, 2 liters water, and most of the herbs. Simmer 45 minutes.
  4. Stir in chickpeas, vermicelli, and remaining herbs; cook 8 minutes.
  5. Whisk the flour-water slurry into the soup; simmer 5 minutes until it turns silky and thick.
  6. Finish with lemon juice and serve with dates and fresh bread.
Khobz Moroccan Bread

Khobz Moroccan Bread

⏱ 2 hr🍽 2 loaves🔥 Easy

Round, semolina-flecked Moroccan flatbread — chewy crust, soft crumb, ideal for scooping up tagine.

Ingredients

  • 350 g all-purpose flour
  • 150 g fine semolina
  • 7 g instant yeast
  • 8 g fine salt
  • 2 tsp sugar
  • 30 g unsalted butter, melted
  • 330 ml warm water
  • Extra semolina for dusting

Instructions

  1. Mix flour, semolina, yeast, salt, and sugar. Add water and melted butter and knead 10 minutes until smooth.
  2. Rest covered 45 minutes until puffy.
  3. Divide in two; shape each into a flat disc on a semolina-dusted tray.
  4. Dock the tops with a fork in a sunburst pattern; rest 30 minutes.
  5. Bake at 220°C (425°F) for 22 minutes until pale gold and hollow-sounding.
  6. Cool on a rack briefly and serve warm with butter and honey.
M'hanncha

M'hanncha

⏱ 1 hr 15 min🍽 8 servings🔥 Medium

The coiled almond serpent — golden phyllo wound around an almond, cinnamon, and orange-blossom filling.

Ingredients

  • 300 g blanched almonds
  • 150 g icing sugar
  • 2 tsp ground cinnamon
  • 1 tbsp orange-blossom water
  • 60 g unsalted butter, softened
  • 1 egg yolk
  • Pinch of salt
  • 10 sheets phyllo pastry
  • 150 g unsalted butter, melted
  • 2 tbsp honey, warmed
  • Toasted almonds and icing sugar to finish

Instructions

  1. Grind almonds with icing sugar, cinnamon, orange-blossom water, soft butter, yolk, and salt to a smooth paste.
  2. Roll the paste into long pencils about 1.5 cm thick.
  3. Lay two phyllo sheets, brush with melted butter, and place an almond log along the long edge.
  4. Roll tightly; coil into a snail on a buttered round pan. Repeat to keep growing the coil.
  5. Brush the surface with melted butter.
  6. Bake at 180°C (350°F) for 30 minutes until deep golden. Brush hot with warm honey; finish with toasted almonds and icing sugar.
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