Tbikh Maghribi · Moroccan home cooking, no vegetable oil

Moroccan Cooking Without Vegetable Oil

From the slow tagine to the bread baked at dawn, these are the dishes of the Moroccan home, made with golden olive oil, clarified smen, and pure butter. Real fats, real spice, the way the souk and the family kitchen have always cooked.

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Olive Oil✦ Smen✦ Pure Butter
A Moroccan tagine simmering with vegetables and warm spices
✦ Tagine
From the recipe collection
No. 01

Olive Oil First

Every savory dish begins with olive oil, the cornerstone fat of the Moroccan pantry, pressed from the groves of the Atlas foothills.

No. 02

Slow Clarified Smen

Smen, the aged clarified butter of the countryside, brings a deep, savory warmth that no refined oil could ever imitate.

No. 03

Never Vegetable Oil

No seed oils, no shortcuts. Just the honest fats the Moroccan home kitchen has trusted for generations.

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✦
From Our Kitchen

Moroccan Home Recipes

Six beloved dishes from the Moroccan table, each made with honest fats that bring out the best in every spice and every ingredient.

Tagine Lamb Tagine with Prunes

Lamb Tagine bel Barkouk

2 hr 15 min·6 servings·Medium

Slow braised lamb with soft prunes, toasted almonds, and a sauce perfumed with cinnamon, ginger, and saffron. The festive tagine of the Moroccan table.

Ingredients

  • 1.2 kg lamb shoulder, cut into large pieces
  • 3 tbsp olive oil
  • 2 tbsp smen (clarified butter)
  • 2 large onions, finely sliced
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • Generous pinch of saffron threads
  • 300g soft pitted prunes
  • 2 tbsp honey
  • ½ cup whole almonds, toasted in butter
  • Salt and black pepper to taste

Instructions

  1. Brown the lamb in olive oil and smen in a heavy pot until deeply colored on all sides.
  2. Add the onions, ginger, cinnamon, saffron, salt, and pepper, then pour in enough water to almost cover the meat.
  3. Cover and simmer gently for about 90 minutes, turning the lamb now and then, until very tender.
  4. Simmer the prunes with the honey and a ladle of the cooking sauce until plump and glossy.
  5. Reduce the tagine sauce until it thickens and clings to the meat.
  6. Spoon the prunes over the lamb and scatter with the buttered toasted almonds.
  7. Rest for 5 minutes and serve warm with bread to scoop the sauce.
Seafood Chermoula Baked Fish

Hout bel Chermoula

55 min·4 servings·Medium

Whole fish baked in chermoula, the bright Moroccan marinade of cilantro, garlic, cumin, and preserved lemon. A coastal classic from Essaouira and Safi.

Ingredients

  • 1 whole sea bream or snapper, cleaned
  • 5 tbsp olive oil
  • 1 large bunch cilantro, chopped
  • ½ bunch flat parsley, chopped
  • 5 cloves garlic, crushed
  • 1.5 tsp ground cumin
  • 1 tsp sweet paprika
  • Juice of 1 lemon
  • ½ preserved lemon, finely chopped
  • Salt to taste

Instructions

  1. Blend the cilantro, parsley, garlic, cumin, paprika, lemon juice, and olive oil into a loose chermoula.
  2. Score the fish on both sides and rub the chermoula generously inside and out.
  3. Let the fish marinate for at least 20 minutes so the spices settle in.
  4. Lay the fish in an oiled dish, scatter the chopped preserved lemon over the top, and drizzle with a little more olive oil.
  5. Bake at 200°C (400°F) for about 25 minutes until the flesh flakes easily.
  6. Spoon the warm pan juices back over the fish and serve with bread or steamed vegetables.
Vegetarian Zaalouk Eggplant Salad

Zaalouk

45 min·4 servings·Easy

A smoky cooked salad of soft eggplant and tomato, slow simmered in olive oil with garlic, cumin, and paprika. Served warm or cool with plenty of bread.

Ingredients

  • 2 large eggplants, peeled and cubed
  • 4 ripe tomatoes, grated
  • 5 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • ½ tsp chili flakes (optional)
  • 1 small bunch cilantro, chopped
  • Juice of half a lemon
  • Salt to taste

Instructions

  1. Soften the eggplant in olive oil over medium heat until it begins to collapse, about 12 minutes.
  2. Stir in the garlic, cumin, paprika, and chili and cook for 1 minute until fragrant.
  3. Add the grated tomatoes and salt, then simmer gently for 20 minutes.
  4. Mash the mixture with the back of a spoon into a soft, jammy texture.
  5. Stir in the cilantro and lemon juice and adjust the salt.
  6. Finish with a thread of olive oil and serve warm or at room temperature with bread.
Soup Harira Soup

Harira

1 hr 30 min·8 servings·Medium

The hearty tomato, lentil, and chickpea soup of Morocco, thickened with herbs and warmed by ginger and cinnamon. The bowl that opens the evening table.

Ingredients

  • 250g lamb, finely diced (optional)
  • 3 tbsp olive oil
  • 2 onions, finely chopped
  • 1 cup brown lentils, rinsed
  • 1 cup cooked chickpeas
  • 800g grated tomatoes
  • 1 tsp ground ginger
  • ½ tsp ground cinnamon
  • 1 large bunch cilantro and parsley, chopped
  • 3 tbsp flour whisked with water, plus juice of 1 lemon

Instructions

  1. Soften the onions and lamb in olive oil until golden and fragrant.
  2. Stir in the ginger and cinnamon, then add the grated tomatoes and cook down for 10 minutes.
  3. Add the lentils, chickpeas, herbs, and about 2 liters of water, then simmer for 45 minutes.
  4. Whisk the flour and water mixture, then stir it slowly into the soup to thicken.
  5. Simmer for another 10 minutes, stirring so it stays silky, and season with salt.
  6. Finish with the lemon juice and a handful of fresh herbs, and serve piping hot.
Bread Khobz Moroccan Bread

Khobz Dyal Dar

2 hr·2 round loaves·Medium

The round semolina home bread of Morocco, golden crusted and soft within. Baked fresh every day and torn by hand to scoop tagine and salads.

Ingredients

  • 3 cups all purpose flour
  • 1 cup fine semolina
  • 2 tsp instant yeast
  • 1 tsp sugar
  • 1.5 tsp salt
  • 2 tbsp olive oil
  • 1.25 cups warm water
  • 2 tbsp warm milk
  • Extra semolina for dusting

Instructions

  1. Mix the flour, semolina, yeast, sugar, and salt, then add the olive oil, water, and milk.
  2. Knead to a smooth, soft dough, about 10 minutes by hand.
  3. Divide in two, shape into round discs, and dust the trays with semolina.
  4. Cover and let rise in a warm spot for about 1 hour until puffed.
  5. Prick the tops a few times with a fork to keep them from doming.
  6. Bake at 220°C (430°F) for 20 to 25 minutes until golden and hollow sounding.
  7. Cool on a rack before tearing, and serve warm with every meal.
Dessert Sellou Moroccan Sweet

Sellou bel Loz

1 hr·24 pieces·Medium

A rich, crumbly Moroccan sweet of toasted flour, almonds, and sesame bound with butter and honey, spiced with cinnamon and anise. A celebration treat.

Ingredients

  • 3 cups all purpose flour
  • 1.5 cups whole almonds
  • 1 cup sesame seeds
  • 200g butter, melted
  • 2 tbsp smen (clarified butter)
  • ½ cup honey
  • ½ cup powdered sugar
  • 1.5 tsp ground cinnamon
  • 1 tsp ground anise
  • Pinch of salt

Instructions

  1. Toast the flour in a dry pan over low heat, stirring constantly, until pale gold and nutty.
  2. Toast the almonds and sesame seeds separately until fragrant, then grind most of them, keeping a few whole.
  3. Combine the toasted flour, ground nuts and seeds, powdered sugar, cinnamon, anise, and salt.
  4. Warm the butter, smen, and honey together, then pour over the dry mixture.
  5. Work it with your hands until it holds together when pressed.
  6. Mound into a serving dish or press into small shapes and top with the reserved whole almonds.
  7. Let it set for 30 minutes before serving with mint tea.
A warm Moroccan kitchen table set with spices and bread
Meet the Cook

The Kitchen Behind Isakia Souk

Isakia Souk is a small home kitchen devoted to the food of the Moroccan table, the generous spread where the tagine sits in the middle, the bread is torn by hand, and no one ever leaves hungry. We write the recipes the way they have always been cooked at home, slowly, simply, and with care.

Our only house rule is an old one, carried from the souk to the family pot: olive oil pressed from the fruit, smen clarified gently over a low flame, butter and nothing else. You will never find vegetable oil in our pots, because it was never in the pots we learned from.

B'saha, to your health.

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Complete Your Wellness Journey with ShapeON

Your Moroccan kitchen already nourishes you with real, wholesome ingredients. ShapeON builds on that foundation, with clean and natural support as a complement to an active, balanced life.

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