Moroccan Mix

Moroccan mix is an expertly crafted blend of premium herbs and spices that brings the vibrant and bold flavors of Morocco to your kitchen. This versatile spice mix is perfect for seasoning meats, vegetables, and rice dishes, adding a unique and complex flavor to your meals. Whether you're cooking up a classic tagine or experimenting with new recipes, our Moroccan spice mix is a must-have in your pantry.


cumin, allspice, ginger, coriander, cinnamon, black pepper, parsley, turmeric, citrus peel.

Net weight: 50 g

    Moroccan cuisine

    Moroccan cuisine is a rich and varied blend of flavors, spices and cooking techniques, reflecting the country’s rich cultural heritage and history. Located at the crossroads between Africa, Europe and the Middle East, Morocco has a long history of trade and cultural exchange that has shaped its unique cuisine.

    Spices and herbs are a cornerstone of Moroccan cuisine and are used to create complex and aromatic flavors. Moroccan spices include cumin, paprika, coriander, cinnamon, turmeric and saffron, used in a wide range of dishes from tagines to couscous. Herbs such as mint, parsley and coriander also play a major role in giving Moroccan dishes a bright and fresh taste.

    One of the most famous dishes in Moroccan cuisine is the tagine, a slow-cooked stew that is named after the ceramic pot in which it is prepared. Tagines include meat (chicken, lamb or beef), vegetables and spices and are cooked slowly over low heat. This cooking method allows flavors to develop and intensify over time, resulting in rich and flavorful dishes.

    Couscous is another staple of Moroccan cuisine and is served as a side or main dish. This fine, granular pasta is often steamed, flavored with spices, and can be served with meat, vegetables, and sauces. The dish is traditionally served in large communal bowls, making it a popular choice for family gatherings and special occasions.

    Moroccan bread known as khobz is a round, flat bread that is baked in a clay oven and used to scoop up sauces and stews. It is a key component of many street food dishes, such as kefta, a type of meatball made with ground beef/ lamb and spices.

    Moroccan cuisine uses a lot of preserved foods such as preserved lemons, olives, pickles and dried fruits. These ingredients add depth of flavor and texture to dishes, and are also a way to preserve food for the long, hot summer months when fresh ingredients are not readily available.

    Morocco is known for its tea culture, and the ritual of making and serving it is an important part of everyday life. Moroccan tea is served sweet and strong and is often flavored with mint. Served in a cup or traditional teapot, it is an important part of hospitality and socializing.

    Moroccan tagine with chicken and fennel

    • 1 kg chicken thighs/drumsticks
    • 2 fennel bulbs
    • 1 onion
    • 3-4 cloves garlic
    • 1 tbsp Moroccan spice mix
    • bunch of fresh coriander (or parsley)
    • 1 lemon
    • 2 tbsp preserved lemons (optional but highly recommended)
    • 3 tbsp oil
    • salt and black pepper
    • couscous
    1. Grate the onion finely.
    2. Finely chop the garlic.
    3. Cut the fennel into large pieces.
    4. Tie the coriander (parsley) to a bouquet so that you can easily remove it at the end.
    1. Heat 3 tbsp. olive oil over medium heat and sweat the onion with some salt for 4-5 minutes, stirring occasionally.
    2. Add 1 tbsp. Moroccan Spice Mix and mix well.
    3. Add chicken thighs, coat them well in the onion and spices and cook with a lid on for 5 minutes.
    4. Add garlic and the bunch of fresh coriander/parsley.
    5. Pour 1 cup of water, cover again and cook for another 20 minutes.
    6. Add the fennel and some water and cook for 10-15 minutes.
    7. Pour the juice of 1 lemon and 2 tbsp. preserved lemons (optional but highly recommended). If the sauce needs thickening, cook uncovered for a few minutes.
    8. Remove the coriander/parsley bunch and serve with couscous.

    Moroccan vegetable tagine

    • 1 kg vegetables (potatoes, cauliflower, broccoli, peppers, carrots, etc.
    • 2 onions
    • 3-4 garlic cloves
    • 1 can boiled chickpeas (220g)
    • 1 can tomatoes (or 400 grated fresh tomatoes)
    • 1 lemon
    • bunch of parsley
    • 2 tbsp Moroccan spice mix
    • olives (optional)
    • 6 tbsp oil
    • salt and black pepper
    • couscous
    1. Cut the vegetables into fairly equal pieces.
    2. Finely chop the onion and garlic.
    3. Finely chop the parsley.
    4. Drain the chickpeas from the liquid.
    5. If using fresh tomatoes, peel them and cut them into small cubes.
    1. Roast the vegetables with some oil and salt in a preheated to 200˚C oven.
    2. Meanwhile, heat 6 tbsp. oil and sweat the onion with some salt for about 10-15 minutes.
    3. Add garlic, 2 tbsp. Moroccan Spice Mix and the finely chopped parsley. Mix well and cook for 1-2 minutes.
    4. Pour in the tomatoes, chickpeas and the juice of 1 lemon. Cook for 10 minutes with the lid on.
    5. Add the roasted vegetables to the pan with a handful of olives (optional) and mix well without breaking up the vegetables too much.
    6. Serve sprinkled with finely chopped parsley and couscous.

    Moroccan lamb leg

    • 2-2.5 kg lamb leg/shoulder
    • 1 tbsp. rated ginger
    • 1 tbsp. grated garlic
    • 2 tbsp. Moroccan spice mix
    • lemon
    • oil
    • salt and black pepper
    • preserved lemons (optional)
    • couscous (as side dish)
    1. Grate garlic and ginger so that you get 1 tbsp. from each one.
    1. Mix 2 tbsp. Moroccan spice mix, grated ginger and garlic, 1 tbsp. salt, a few tbsp. oil, the juice of half a lemon and preserved lemons (optional) and mix well to make marinade.
    2. With a sharp knife, pierce the meat and coat it generously with the marinade.
    3. Let the meat marinate for at least 4 hours, up to one night.
    4. If you have marinated the meat in the refrigerator, take it out about an hour before cooking to let it reach room temperature.
    5. Bake in a preheated to 180˚C oven for 30 minutes.
    6. Pour 1 cup of warm water into the pan and cover with aluminium foil.
    7. Bake until ready - about 3 hours, basting every hour the meat with the juices in the pan.
    8. Serve with couscous, mint yogurt or your favourite salad.

    Moroccan eggplant salad

    • 3 eggplants
    • 3 tomatoes
    • 1 lemon
    • 2-3 garlic cloves
    • 1 tbsp. Moroccan spice mix
    • bunch of parsley
    • 4-5 tbsp. oil
    • salt and black pepper
    1. Cut the eggplants into thick slices.
    2. Remove as much of the seeds and watery parts of the tomatoes as possible and cut the flesh into cubes.
    3. Finely chop the garlic.
    4. Coarsely chop the parsley and dry well.
    1. Arrange the eggplant slices in a baking tray, season with salt, drizzle some oil and bake in a preheated oven at 220˚C for about 20 minutes.
    2. Heat 4-5 tbsp. oil in a pan over medium heat and cook the garlic in it for a minute.
    3. Add the dried parsley.
    4. Add tomatoes, eggplant and 1 tbsp. Moroccan spice mix and mix well.
    5. Taste for seasoning and add salt and black pepper to taste.
    6. Finish with lemon juice and more chopped parsley.

    Moroccan meatballs

    • 1 kg minced meat (beef or mix beef/lamb)
    • 1 onion
    • 2-3 garlic cloves
    • 2 tbsp. Moroccan spice mix
    • bunch parsley
    • 4-5 tbsp. oil
    • salt and black pepper
    1. Grate the onion and garlic on a fine grater.
    2. Finely chop the parsley and dry well.
    1. Heat 4-5 tbsp. oil on medium heat and sweat the onion with some salt for 4-5 minutes, stirring periodically.
    2. Add the grated garlic and cook for 30-40 seconds.
    3. Add 2 tbsp. Moroccan spice mix and chopped parsley and mix well.
    4. Cool slightly the above mixture before mixing it with the minced meat, 1 tbsp. salt and black pepper to taste and mix very well. Let the mince sit for 1 hour to settle.
    5. Shape mince into flat meatballs. Heat some oil to medium temperature and cook the meatballs for about 6-7 minutes per side.

    Moroccan couscous

    • 1 cup couscous
    • vegetables (peppers, carrots, zucchini, etc.)
    • Moroccan spice mix
    • oil
    • salt and black pepper
    • olives (optional)
    1. Cut the vegetables into fairly uniform sticks.
    1. Sprinkle the chopped vegetables with salt, Moroccan spice mix and some oil and bake in a preheated to 200˚C oven.
    2. Pour over 1 cup of couscous warm water or broth so that it is completely covered. Add salt, some oil, stir and cover tightly to stew for 5-6 minutes or until the liquid is completely absorbed.
    3. Fluff with a fork to separate the couscous.
    4. Serve garnished with the roasted vegetables and some olives (optional).
    • Download recipe (pdf)