Bakoula is a Moroccan salad originally made with mallow however, you can alternatively make it with Swiss chard. In addition the feta and pine nuts are signature flavours of Morocco, is your mouth watering yet? These handmade pies are the perfect handheld snack or delicious ententrée for a Moroccan feast suitable for vegetarians!

These Briouate’s are a classic dish in Morocco and are the only traditional meal that includes Kefta which is spiced mincemeat and incorporates it in a sweet and savoury way. Traditionally, this dish is fried. However, this recipe bakes them instead as a healthier method of cooking. They taste so good and fluffy you won’t even know the difference!

Traditionally artichoke tagine is prepared in Morocco with meat and green peas but I substituted the meat with baby potatoes in order to create a dish suitable for vegetarian or vegan guests. Plus potatoes and artichoke make a great match! This dish contains green peas, plenty of spices, olives, and preserved lemon. It’s satisfying, fragrant, citrusy and is not hard to make.

It doesn’t get any more classic than a Lamb, Potato and Olive Tagine. Every Moroccan would have tried it at least once throughout the course of their life. Simple yet filling, this dish is easy to make and will satisfy your guests at the dinner table!

In Moroccan Arabic, mhencha comes from the word hench which means serpent, so in a way, mhencha means serpentined. This cute pastry consists of a delicious almond paste tucked in a filo sheet, then rolled to form a swirling snake and finally dipped in simmering honey.

These macaroons have a very balanced citrusy, sweet and aromatic taste, but they are also super chewy on the inside and slightly crunchy on the outside, this recipe is gluten, dairy-free and suitable for vegetarians. The recipe is very straightforward and quick, but if you can, take an extra 15 minutes to decorate your macaroons with anything that makes you happy. Decorating is always my favourite part, apart from eating, of course! I chose to use dark chocolate, white chocolate (non-dairy free), dried raspberries and lime zest to decorate my macaroons but use whatever you have available!