Breads & Pastries
Moroccan Chicken Pastilla (Bastilla) Recipe with Phyllo
How to make Moroccan chicken pastilla at home with phyllo: saffron chicken, soft herbed eggs, cinnamon almonds and a crisp sugar-dusted crust. Serves 8.
8 min read
Mohamed El Bssir
Founder & editor, Tagine Time
Mohamed El Bssir is a Moroccan software developer living in Japan. He grew up eating these dishes at home in Morocco and now cooks them with whatever a Japanese supermarket has, so the recipes come with practical substitutions.
He writes and edits every post on this site, checks facts against official sources, and keeps the guides updated when things change.
Contact: contact@taginetime.com
Posts by Mohamed El Bssir
Spices & Basics
How to Make Preserved Lemons at Home (Moroccan Method)
Moroccan preserved lemons with just lemons and salt: exact salt amounts, a 30-day timeline, how to tell they're ready, safe storage and how to use them.
5 min read
Tagines
How to Season and Use a Clay Tagine (vs a Dutch Oven)
How to cure a new clay tagine, cook in it without cracking it, clean and store it, and when a Dutch oven is the better choice. Includes a lead-safety check.
5 min read
Tagines
Kefta Tagine with Eggs: Moroccan Meatballs in Tomato Sauce
Moroccan kefta mkaouara: spiced meatballs simmered in tomato sauce with eggs cracked on top. One pan, under an hour, with tagine and skillet methods.
5 min read
Tagines
Lamb Tagine with Prunes and Almonds (Beef Works Too)
Traditional Moroccan lamb tagine with honeyed prunes and fried almonds. Timings for tagine, Dutch oven and oven, plus a beef version and make-ahead tips.
5 min read
Tagines
Moroccan Chicken Tagine with Preserved Lemons and Olives
The classic Moroccan chicken tagine with preserved lemon and olives: exact quantities, tagine or Dutch oven method, swaps for cooks abroad and common mistakes.
6 min read
Soups & Salads
Moroccan Harira Soup: The Traditional Ramadan Recipe
Authentic Moroccan harira with lentils, chickpeas, tomato and herbs, thickened the traditional way. Serves 8, with vegetarian, freezing and Ramadan tips.
5 min read
Food Culture
Moroccan Mint Tea: How to Make Atay Properly
How to make Moroccan mint tea (atay) the traditional way: gunpowder green tea, fresh spearmint, the rinse, the sugar and the high pour, with a no-teapot method.
5 min read
Couscous
Moroccan Seven-Vegetable Couscous (Friday Couscous)
How to make Moroccan seven-vegetable couscous the traditional way: steamed grains, a meat and vegetable broth, and a shortcut if you don't own a couscoussier.
5 min read
Breads & Pastries
Msemen: How to Make Moroccan Square Flatbread at Home
Step-by-step msemen (rghaif), the flaky, layered Moroccan flatbread. Exact flour and water amounts, the folding method, honey-butter serving and freezing tips.
5 min read
Spices & Basics
Ras el Hanout: What It Is and a Homemade Blend
What ras el hanout is, what it tastes like, how Moroccans use it, and an easy homemade blend from supermarket spices. Plus where to buy it and smen abroad.
5 min read