Moroccan table
Regional variantdessertOriental

Sweet with figs and honey

Sweet with figs and honey is a Moroccan dessert shaped around figs and honey; it uses patient heat, balanced spice and shared-table generosity rather than rushed flavor.

Next move
Turn this dish into a food-led stop, market idea, or itinerary constraint.
Moroccan table
+ Add to itinerary📍 MapNearby discovery needs a mapped location. This entry has no confirmed location.
More ▾
Story and taste

In Oriental, dishes like Sweet with figs and honey carry the memory of markets, family ovens and seasonal judgement. The combination of figs and honey shows a Moroccan habit of turning modest pantry elements into hospitality: a dish is not only cooked, it is timed, shared and remembered.

Where to experience this

Sweet with figs and honey belongs to the Oriental table. Taste it where its Fassi urban kitchen tradition lives, or fold it into an itinerary through the region.

See Oriental on the mapBrowse places in Oriental
Itinerary

Chefchaouen and Casablanca: imperial-city depth from Tangier

18 days · Tangier → Casablanca
Food-led itinerary
Itinerary

Tafraoute and Casablanca: imperial-city depth from Tangier

15 days · Tangier → Casablanca
Food-led itinerary
Itinerary

Tangier, Ouarzazate and Casablanca: market towns and local tables across 18 days

18 days · Tangier → Casablanca
Food-led itinerary
Connected recipes
Recipe

Moroccan Seafood and Broccoli Salad

modified version of a jane brody recipe. you can substitute sliced surimi sticks for the shrimp or scallops but, if you do so, do not add until salad has been dressed and tossed or the surimi will shred. cooking (passive) time also includes chilling time.

broccoli florets, scallions, red bell peppers, currants, small shrimp…
Kitchen method
Recipe

Seafood Bastilla with Shrimp, Calamari and Fish

Swordfish, shrimp, and calamari are mixed with Chinese vermicelli, black mushrooms, and a spicy tomato sauce. The filling is enclosed in paper-thin warqa or phyllo dough and then baked.The measures below are for raw seafood prior to cleaning. Prep time does not include shelling or deveining shrimp or cleaning calamari. Save time by having your fishmonger do some of this for you.Seafood Bastilla can be assembled and frozen until baking time. Shape the bastilla into a single large pie as shown here or make small, individual-sized pies for easier serving.

For the Seafood:, 1 kilogram/2 pounds fresh medium shrimp (shelled, cleaned and tails removed), 1/2 kilogram/1 pound fresh calamari, cleaned and cut into 1/4" rings (tentacles chopped), 1/2 kilogram/1 pound fresh swordfish (or another firm, low-fat fish), 3 tablespoons butter (divided)…
Kitchen method
Recipe

Fruity Lamb and Olive Tagine

The secret to this sweet, spicy, melt-in-the-mouth fruity lamb tagine is time: after a few minutes prep, you can leave the oven to do the rest of the work while you get on with other things. Like this recipe? It freezes well, so it’s perfect for a batch-cooking session. Or try this rib-sticking Moroccan lamb tagine.

Glug of oil for frying, 2 red onions, chopped, 3 fat garlic cloves, sliced, 1 tbsp ground ginger, 1 tbsp ground cinnamon…
Kitchen method
Recipe

Make-ahead Moroccan Lamb Stew

Inspired by the wonderful spices and flavors used in Moroccan cuisine, this wonderful stew is a hearty one-dish meal. We like to double the recipe and freeze one portion for later. You can also save time, by combining all of these Moroccan spices in bulk and having the mixture on hand to use in this stew recipe, as well as others, like lamb burgers, grilled salmon, and meat rubs. We typically serve the stew with warm bread and a salad.

1 teaspoon ground cinnamon, 1 teaspoon ground cumin, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg…
Kitchen method