Cuisine Marocaine · The Moroccan Home Table

Moroccan Cooking Without Vegetable Oil

Step into the home kitchens of Morocco, where tagines simmer over olive oil, breads are brushed with farm butter, and smen carries the memory of the medina. Honest ingredients, patient fire, and not a drop of seed oil.

Explore the Recipes Discover Your Wellness →
Olive Oil✦ Smen✦ Farm Butter
Moroccan couscous with slow cooked meat and vegetables on a hand painted zellige plate
✦ Couscous Friday
From the recipe collection
Zit Beldia

Olive Oil First

Zit beldia, the country pressed olive oil of Morocco, opens nearly every pot in this collection, from harira to zaalouk.

Smen

Aged Smen & Butter

Smen, the salted aged butter of the Maghreb, deepens tagines and couscous the way no refined oil ever could.

Abadan

Never Vegetable Oil

No seed oils, no shortcuts. Only the honest fats that Moroccan family kitchens have trusted for generations.

🌿 Natural Wellness

Support Your Metabolism with Nexburn

Pair your honest Moroccan cooking with Nexburn, a natural liquid formula created to support a healthy metabolism and balanced weight management alongside real food and daily movement.

Starter
Nexburn 2 Bottles
2 Bottles
Was $358.00
$79.98/bottle
Total: $159.96
âš¡ Fast Shipping
Order Now
Standard
Nexburn 3 Bottles
3 Bottles
Was $537.00
$69.98/bottle
Total: $209.94
You Save $327.06!
🚚 Free Shipping
Order Now
Best Seller
Nexburn 6 Bottles
6 Bottles
Was $1,074.00
$49.98/bottle
Total: $299.88
You Save $774.12!
🚚 Free Shipping
Order Now
Secure Checkout Natural Ingredients Money Back Guarantee Made in USA
60-Day Money Back Guarantee

60-Day Money-Back Guarantee. Try Nexburn risk free.

✦
From Our Kitchen

Moroccan Home Recipes

Six beloved dishes from the Moroccan table, each cooked with the honest fats that let saffron, cumin, and preserved lemon speak for themselves.

The Roast Djaj Mhamer, a whole golden roast chicken in its pan with vegetables

Djaj Mhamer

Poulet rôti à la marocaine

1 hr 45 min·4 servings·Medium

The celebration chicken of Moroccan homes, rubbed with saffron, ginger, and smen, braised until tender, then roasted to a deep gold with preserved lemon and olives in the pan.

Ingredients

  • 1 whole chicken, about 1.6kg
  • 3 tbsp smen or soft salted butter, divided
  • 3 tbsp olive oil
  • 1 large onion, grated
  • 4 cloves garlic, crushed
  • 1 tsp ground ginger and 1 tsp sweet paprika
  • ½ tsp turmeric and a pinch of saffron threads
  • 1 preserved lemon, rind cut into strips
  • 1 cup green olives, rinsed
  • 1 cup water, salt, black pepper, and a tied bunch of cilantro and parsley

Instructions

  1. Mash half the smen with the garlic, ginger, paprika, turmeric, saffron, salt, and pepper, then work the paste over and under the skin. Rest 30 minutes.
  2. Brown the chicken on all sides in the olive oil in a heavy pot.
  3. Add the grated onion, herb bundle, and water, then cover and braise gently for about 45 minutes, turning the bird twice.
  4. Tuck in the olives and preserved lemon for the last 10 minutes of braising.
  5. Move the chicken to a hot 220°C (430°F) oven and roast 15 to 20 minutes, basting with the remaining smen, until burnished.
  6. Reduce the pan juices to a glossy sauce, discard the herb bundle, and spoon everything over the carved bird.
From the Sea Fish chermoula, a seared fillet crowned with a bright chopped topping

Fish Chermoula

Poisson chermoula

40 min·4 servings·Easy

Firm white fish coated in chermoula, the cilantro, garlic, and cumin marinade of Morocco's port cities, then seared in olive oil until the edges just catch.

Ingredients

  • 4 firm white fish fillets, about 700g
  • 1 cup cilantro leaves, finely chopped
  • ½ cup flat parsley, finely chopped
  • 4 cloves garlic, crushed
  • 2 tsp ground cumin
  • 1 tsp sweet paprika and ¼ tsp cayenne
  • 1 lemon, juice and a little zest
  • 5 tbsp olive oil, divided
  • 1 tsp salt
  • 2 ripe tomatoes, thickly sliced, and lemon wedges to serve

Instructions

  1. Stir the herbs, garlic, cumin, paprika, cayenne, lemon juice, salt, and 3 tablespoons of the olive oil into a loose paste.
  2. Coat the fillets in two thirds of the chermoula and let them sit 20 minutes.
  3. Warm the remaining olive oil in a wide skillet over medium high heat.
  4. Lay in the tomato slices, set the fish on top, and sear about 4 minutes.
  5. Turn carefully and cook 3 minutes more, until the fish flakes at a touch.
  6. Spoon over the reserved chermoula and serve straight from the pan with lemon wedges.
Salade Cuite Zaalouk style cooked eggplant and tomato plated with a swirl of sauce

Zaalouk

Caviar d'aubergine

45 min·4 servings·Easy

Smoky eggplant and ripe tomatoes crushed into a silky warm salad with garlic, cumin, and paprika, made to be scooped up with torn pieces of khobz.

Ingredients

  • 2 large eggplants
  • 4 ripe tomatoes, peeled and chopped
  • 5 tbsp olive oil, divided
  • 4 cloves garlic, crushed
  • 1½ tsp ground cumin
  • 1 tsp sweet paprika
  • ½ tsp chili flakes, optional
  • 1 tsp salt
  • ½ cup cilantro and parsley, chopped
  • 1 tbsp lemon juice

Instructions

  1. Char the eggplants whole over a flame or under a hot broiler until the skins blister and the flesh collapses, about 20 minutes.
  2. Scoop out the flesh, drain it briefly, and chop it roughly.
  3. Warm 4 tablespoons of the olive oil in a wide pan and soften the garlic for a minute.
  4. Add the tomatoes, cumin, paprika, chili, and salt and simmer 10 minutes until thick.
  5. Fold in the eggplant and crush everything together with a wooden spoon, cooking until the salad is jammy.
  6. Finish with the herbs, lemon juice, and the last spoon of olive oil, and serve warm.
Soup Harira style tomato and lentil soup in a bowl with fresh herbs

Harira

La soupe marocaine

1 hr 15 min·6 servings·Medium

The brick red soup that gathers Moroccan families around the table, tomatoes, lentils, and chickpeas simmered with ginger and cinnamon, silkened at the end with a flour and water tedouira.

Ingredients

  • 2 tbsp smen or butter and 2 tbsp olive oil
  • 1 onion, finely chopped, and 2 stalks celery with leaves, chopped
  • 800g crushed ripe tomatoes
  • ¾ cup brown or green lentils, rinsed
  • 1 cup cooked chickpeas
  • 1 tsp ground ginger, 1 tsp turmeric, and ½ tsp cinnamon
  • 1 cup cilantro and parsley, chopped, divided
  • 7 cups water or light stock
  • 3 tbsp flour whisked into 1 cup cold water (the tedouira)
  • Salt, black pepper, and lemon wedges to serve

Instructions

  1. Melt the smen with the olive oil and sweat the onion and celery until soft, about 8 minutes.
  2. Stir in the spices, tomatoes, and half the herbs and simmer 10 minutes.
  3. Add the lentils and water, bring to a boil, then simmer gently 35 minutes.
  4. Add the chickpeas and season with salt and pepper.
  5. Whisk the tedouira again and pour it in slowly, stirring, until the soup turns velvety, about 5 minutes.
  6. Shower with the remaining herbs and serve steaming with lemon on the side.
Ferran Khobz, rustic round Moroccan loaves fresh from the oven

Khobz

Pain maison marocain

2 hr 30 min·2 round loaves·Easy

The round daily bread once carried through the streets to the neighborhood ferran oven, a semolina dusted crumb under a crust brushed with melted butter while still hot.

Ingredients

  • 3 cups bread flour
  • 1 cup fine semolina, plus more for dusting
  • 2¼ tsp instant yeast
  • 2 tsp salt
  • 1 tsp sugar
  • 2 tbsp olive oil
  • 1½ cups warm water
  • 1 tsp anise or sesame seeds, optional
  • 2 tbsp butter, melted, for the crust

Instructions

  1. Stir the flour, semolina, yeast, sugar, and salt together, then add the olive oil and warm water and bring the dough together.
  2. Knead 10 minutes until smooth and springy, working in the seeds if using.
  3. Divide in two and shape into flattened rounds on a semolina dusted tray.
  4. Cover and rise about 1 hour, until puffed and pillowy.
  5. Prick each round a few times with a fork and bake at 220°C (430°F) for 20 to 25 minutes, until golden and hollow sounding.
  6. Brush the hot crusts with the melted butter and cool on a rack before tearing.
Dessert Cinnamon orange salad, bright orange slices arranged for dessert

Cinnamon Orange Salad

Oranges à la cannelle

15 min + chill·4 servings·Easy

The dessert that closes countless Moroccan meals, sweet orange rounds perfumed with orange blossom water and honey, dusted with cinnamon and scattered with mint and toasted almonds.

Ingredients

  • 5 large sweet oranges
  • 2 tbsp orange blossom water
  • 2 tbsp honey
  • 1 tsp ground cinnamon, plus more to finish
  • 2 tbsp powdered sugar, optional
  • 3 tbsp sliced almonds, toasted in a dry pan
  • 8 fresh mint leaves, torn
  • 4 soft dates, sliced, optional
  • Pinch of salt

Instructions

  1. Slice the top and bottom from each orange, cut away the peel and pith, and slice into rounds, saving the juice.
  2. Overlap the rounds on a chilled platter.
  3. Whisk the saved juice with the honey, orange blossom water, and a pinch of salt, and spoon it over the fruit.
  4. Chill at least 30 minutes so the perfume settles in.
  5. Just before serving, dust with cinnamon and powdered sugar and scatter over the almonds, mint, and dates.
A Moroccan spice bench with cumin, paprika, garlic, and dried peppers laid out
Our Kitchen

The Kitchen Behind Bearvi Souk

Bearvi Souk is a small home kitchen devoted to the food that comes out of Moroccan houses, not restaurants. We write the recipes down the way they are actually cooked between the souk and the family table, slowly, generously, and with the spice bench doing the talking.

Our only house rule is an old one: olive oil pressed from the fruit, smen aged with patience, butter from the churn and nothing else. Vegetable oil never comes through our door, because it never sat beside the tagines we learned from.

Bssaha, may it bring you health.

✨ Wellness

Complete Your Wellness Journey with Nexburn

Your Moroccan kitchen already feeds you with real, wholesome ingredients. Nexburn takes that foundation further, with gentle natural support for your metabolism and an active, balanced life.

Starter
Nexburn 2 Bottles
2 Bottles
Was $358.00
$79.98/bottle
Total: $159.96
âš¡ Fast Shipping
Order Now
Standard
Nexburn 3 Bottles
3 Bottles
Was $537.00
$69.98/bottle
Total: $209.94
You Save $327.06!
🚚 Free Shipping
Order Now
Best Seller
Nexburn 6 Bottles
6 Bottles
Was $1,074.00
$49.98/bottle
Total: $299.88
You Save $774.12!
🚚 Free Shipping
Order Now
Secure Checkout Natural Ingredients Money Back Guarantee Made in USA
60-Day Money Back Guarantee

60-Day Money-Back Guarantee. Try Nexburn completely risk free.