12 Moroccan Dinners That Will Fill Your Kitchen With the Most Amazing Smells

Close your eyes and imagine a busy market in Marrakech: clay pots bubbling, warm bread, and the smell of cumin, cinnamon and saffron drifting through the air. The good news is you do not need a plane ticket to taste it. Moroccan dinners are mostly simple home cooking, built on slow simmered meat, vegetables, lentils and a handful of warm spices. These recipes use ingredients you can find at any grocery store, and many of them cook in just one pot. Ready to travel with your taste buds..

Chicken Tagine With Preserved Lemon and Olives

If you try only one of these Moroccan dinners, start here. Chicken thighs simmer with onions, garlic, ginger, turmeric and saffron until the sauce turns golden and silky. Salty green olives and tangy preserved lemon go in at the end and make every bite pop. It is a classic in Moroccan homes, and it is easier than it looks. Serve it with bread or couscous. Have you ever cooked with preserved lemons?

You will need: Need: 8 chicken thighs, 2 onions sliced, 4 cloves garlic, 3 tbsp olive oil, 1 tsp ginger, 1 tsp turmeric, pinch saffron, 1 cup green olives, 1 preserved lemon sliced (or zest of 2 lemons), cilantro, parsley, salt and pepper.

How to make it: Steps: Brown the chicken in oil and set aside. Cook onions and garlic until soft. Add spices and 1.5 cups water, return the chicken and simmer covered 35 minutes. Add olives and preserved lemon and cook 10 minutes more until the sauce thickens. Top with herbs.

Lamb Tagine With Prunes, the Sweetest of Moroccan Dinners

This is the dish that makes people fall in love with Moroccan dinners. Lamb simmers slowly with cinnamon, ginger and saffron until it falls apart, and sweet prunes melt into the sauce. A sprinkle of toasted almonds and sesame seeds on top adds crunch. You do not need a clay tagine; a heavy pot with a lid works fine. Sweet and savory together: are you a fan, or does fruit not belong in dinner?

You will need: Need: 2 lb lamb shoulder cubed, 1 onion grated, 2 tbsp olive oil, 1 tsp ginger, 1 tsp cinnamon, pinch saffron, 1 cup pitted prunes, 2 tbsp honey, 1/4 cup toasted almonds, sesame seeds, salt, pepper.

How to make it: Steps: Brown the lamb in oil. Add onion, spices and 2 cups water. Cover and simmer 1.5 to 2 hours until tender. Add prunes and honey and cook 15 minutes more. Top with almonds and sesame seeds and serve with bread or couscous.

Beef Tagine With Carrots and Potatoes

Think of this as a cozy beef stew with a Moroccan accent. Beef chunks cook low and slow with carrots, potatoes, tomatoes and a warm blend of cumin, paprika and turmeric. The vegetables soak up all that flavor and the sauce turns thick and rich. It is a great way to make an affordable cut of beef taste special. Serve it with warm bread for scooping up every drop.

You will need: Need: 2 lb beef chuck cubed, 1 onion chopped, 3 carrots, 3 potatoes, 2 tomatoes grated, 3 cloves garlic, 1 tsp cumin, 1 tsp paprika, 1/2 tsp turmeric, 1/2 tsp ginger, handful cilantro, olive oil, salt.

How to make it: Steps: Brown the beef with onion and garlic in oil. Stir in tomatoes, spices and 2 cups water. Cover and simmer 1.5 hours. Arrange carrots and potatoes on top, cover and cook 30 to 40 minutes more until soft. Finish with chopped cilantro.

Seven Vegetable Couscous for Friday Moroccan Dinners

In many Moroccan homes, Friday means a big shared plate of couscous. Fluffy grains are piled high and topped with tender vegetables like carrots, zucchini, turnips, squash and chickpeas, all cooked in a fragrant broth. Some families add chicken or lamb, others keep it meatless. Everyone eats from the same plate, which makes it feel like a real celebration. Would your family enjoy a shared plate dinner night?

You will need: Need: 2 cups couscous, 1 lb chicken thighs (optional), 1 onion, 2 carrots, 2 zucchini, 1 turnip, 2 cups butternut squash, 1 can chickpeas, 2 tomatoes, 1 tsp ginger, 1 tsp turmeric, 1 tsp pepper, cilantro, butter.

How to make it: Steps: Simmer chicken, onion, tomatoes and spices in 6 cups water for 30 minutes. Add carrots and turnip, then zucchini, squash and chickpeas, and cook 25 minutes. Steam or soak couscous with butter. Pile couscous on a platter and top with vegetables and broth.

Grilled Kefta Kebabs

Kefta are juicy skewers of spiced ground beef or lamb, and they are sold hot off the grill in markets all over Morocco. Fresh parsley, onion, cumin and paprika make them taste amazing. You can grill them outside, cook them in a grill pan, or even bake them on a tray. Tuck them into warm bread with tomato salad and a little harissa for a quick dinner. Quick poll: A) Beef B) Lamb C) Half and half?

You will need: Need: 1.5 lb ground beef or lamb, 1 small onion grated, 1/2 cup parsley chopped, 1/4 cup cilantro, 2 tsp cumin, 2 tsp paprika, 1/2 tsp cinnamon, salt, pepper, flatbreads, tomato salad.

How to make it: Steps: Mix meat, onion, herbs and spices with your hands. Shape long sausages around skewers. Chill 20 minutes. Grill over high heat 8 to 10 minutes, turning, until cooked through. Serve with bread, tomato salad and harissa.

Egyptian Koshari, a North African Comfort Bowl

Koshari is the national dish of Egypt and one of the best budget dinners anywhere. Rice, lentils and small pasta are layered in a bowl, then topped with a tangy spiced tomato sauce, crispy fried onions and chickpeas. It sounds like a lot of carbs, but it is filling, cheap and packed with plant protein. Street vendors in Cairo serve it all day long. Have you ever tried it?

You will need: Need: 1 cup rice, 1 cup brown lentils, 1 cup small pasta, 1 can chickpeas, 2 onions thinly sliced, oil, 1 can tomato sauce, 3 cloves garlic, 1 tsp cumin, 2 tbsp vinegar, chili flakes, salt.

How to make it: Steps: Fry onions in oil until crisp and set aside. Boil lentils 20 minutes, then add rice and cook until tender. Cook pasta separately. Simmer tomato sauce with garlic, cumin, vinegar and chili. Layer rice and lentils, pasta, chickpeas, sauce and crispy onions.

Grilled Fish With Chermoula, Light Moroccan Dinners

Chermoula is a bright green sauce made with cilantro, parsley, garlic, lemon and spices, and it is magic on fish. Along the Moroccan coast, cooks use it to marinate white fish or sardines before grilling or baking. It takes just a few minutes in a blender and makes even plain fish taste exciting. This is a light, healthy option among Moroccan dinners, and it pairs well with rice or roasted potatoes.

You will need: Need: 4 white fish fillets, 1 cup cilantro, 1/2 cup parsley, 4 cloves garlic, 1 lemon juiced, 1/3 cup olive oil, 1 tsp cumin, 1 tsp paprika, pinch chili, salt.

How to make it: Steps: Blend herbs, garlic, lemon, oil and spices into a chunky sauce. Spread half over the fish and marinate 30 minutes. Grill or bake at 400F for 10 to 12 minutes until flaky. Spoon the rest of the chermoula on top before serving.

Merguez Sausages With Peppers

Merguez are thin, spicy lamb or beef sausages full of cumin, paprika and harissa. They cook in minutes and taste fantastic with sweet peppers and onions. Pile them into a crusty roll, serve them with couscous, or add a fried egg on top for a hearty dinner. If you love a little heat, this is your new favorite weeknight meal. How spicy do you go: mild, medium or bring the fire?

You will need: Need: 1.5 lb merguez sausages, 2 bell peppers sliced, 1 onion sliced, 2 tbsp olive oil, 1 tsp cumin, 1 tbsp harissa, crusty rolls or couscous, fresh parsley.

How to make it: Steps: Grill or pan fry the merguez 8 to 10 minutes until browned and cooked through. In the same pan, cook peppers and onion with oil, cumin and harissa until soft. Serve sausages on the peppers with rolls or couscous and parsley.

Slow Roasted Lamb Mechoui

Mechoui is the famous Moroccan roast lamb served at weddings and big celebrations. Traditionally a whole lamb is roasted in a pit, but at home a lamb shoulder rubbed with butter, cumin and garlic works beautifully. After hours in a low oven, the meat pulls apart with a fork. Serve it with cumin salt for dipping, bread and a fresh salad. It is the perfect centerpiece when you want to impress guests.

You will need: Need: 4 lb bone in lamb shoulder, 1/2 cup soft butter, 6 cloves garlic, 2 tbsp cumin, 1 tbsp paprika, 1 tsp salt, 1 cup water, extra cumin and salt for serving.

How to make it: Steps: Mix butter, garlic, cumin, paprika and salt and rub all over the lamb. Place in a roasting pan with water and cover tightly with foil. Roast at 300F for 4 hours, basting a few times. Uncover and roast at 425F for 20 minutes to brown. Serve with cumin salt.

Spiced Lentil Stew With Eggs

Lentils are a big part of everyday Moroccan dinners because they are cheap, filling and full of flavor. This simple stew simmers lentils with tomato, garlic, cumin and paprika until thick and cozy. Topping it with halved boiled eggs and fresh herbs makes it a complete meal. It is a great meatless dinner that costs very little. Want more ideas from around the globe? Check out these street food dishes from around the world.

You will need: Need: 1.5 cups brown lentils, 1 onion chopped, 3 cloves garlic, 2 tomatoes grated, 2 tbsp olive oil, 1 tsp cumin, 1 tsp paprika, 1/2 tsp turmeric, 4 boiled eggs, parsley, cilantro, salt.

How to make it: Steps: Cook onion and garlic in oil until soft. Add tomatoes, spices, lentils and 5 cups water. Simmer 35 to 40 minutes until thick, adding water if needed. Season with salt. Serve topped with halved eggs, herbs and a drizzle of olive oil.

Kefta Mkaouara, Fun Moroccan Dinners With Eggs

This might be the most fun dish in Moroccan dinners. Little spiced meatballs simmer in a rich tomato sauce, and then eggs are cracked right on top to poach in the sauce. You bring the pan straight to the table and everyone dips in with crusty bread. It is cozy, cheap and ready in about 40 minutes. Do you like your eggs runny or firm in a dish like this?

You will need: Need: 1 lb ground beef, 1 small onion grated, 1/4 cup parsley, 1 tsp cumin, 1 tsp paprika, 1 can crushed tomatoes, 2 cloves garlic, 1/2 tsp chili, 4 eggs, olive oil, salt, bread.

How to make it: Steps: Mix beef, onion, parsley and half the spices and roll into small balls. Simmer tomatoes, garlic, oil and remaining spices 10 minutes. Add meatballs, cover and cook 20 minutes. Crack eggs on top, cover and cook 5 to 7 minutes. Serve with bread.

Spiced Roast Chicken for Sunday Moroccan Dinners

A whole chicken rubbed with a paste of garlic, cumin, paprika, ginger and lemon roasts into something golden and amazing. The spices make the skin crisp and the meat juicy. This roast is an easy way to bring Moroccan dinners to a Sunday table without any special tools. Serve it with couscous, roasted carrots or a simple salad. Leftovers make a great sandwich with a little yogurt sauce the next day.

You will need: Need: 1 whole chicken (4 lb), 3 tbsp olive oil, 4 cloves garlic, 2 tsp cumin, 2 tsp paprika, 1 tsp ginger, 1/2 tsp turmeric, 1 lemon, salt, pepper, fresh cilantro.

How to make it: Steps: Mix oil, garlic, spices, lemon juice, salt and pepper into a paste. Rub all over and under the chicken skin. Put the squeezed lemon inside. Roast at 425F for 60 to 75 minutes until the thigh reaches 175F. Rest 10 minutes and top with cilantro.