Moroccan halal recipes

Moroccan cooking is slow and fragrant: cumin, cinnamon, ginger, saffron and preserved lemon, cooked in tagines and soups and often paired with something sweet like dried apricots or honey. It sits between the Arab, Amazigh and Andalusian kitchens, and it has given the rest of the world chermoula and the spice blend ras el hanout.

Our Moroccan recipes include chicken tagine with preserved lemons and olives, pastilla, a crisp filo pie of chicken and almonds dusted with cinnamon, and chermoula fish, white fish marinated in a herb and garlic sauce. Harira, the tomato, lentil and chickpea soup, is the soup Moroccan families break their fast with in Ramadan, and we have it both as a lighter soup and as a lamb stew. Rfissa layers lentils and chicken over shredded msemmen bread, and zaalouk is a warm aubergine and tomato dip.

For breakfast there is beghrir, a spongy semolina pancake eaten with honey and butter, and kefta-spiced turkey patties with yogurt. For a quick lunch, a harissa chicken bowl with bulgur, or a lamb, apricot and almond bulgur plate in under half an hour.

Each recipe gives its calories, protein, carbs, fat and fibre per serving, worked out from its ingredients. How we work out our numbers