M'Barka's Moroccan recipes

At Riad Akka, Moroccan gastronomy is all its guises has pride of place! From Tangia Marrakchia to fish couscous from Safi, from the unforgettable m'semem pancakes with honey for breakfast to the unmissable chicken and pickled lemon tagine, M'Barka reveals the secrets of some of the very best recipes that make up Moroccan gastronomy.
We would like to use these pages to transmit M'Barka's passion for Moroccan cuisine and its wonderful colours and flavours, its healthful and delicious properties - plenty of material to bring back happy memories to all those visitors to Marrakesh who have had the good fortune to stay at Riad Akka.
All the Moroccan recipes in this section are explained in a step-by-step way, and will delight your family and your guests.

M'Barka's cookery courses

To help you master the secrets of these Moroccan specialities, Riad Akka will be organising cookery courses run by M'Barka. Do not hesitate to share the recipes you make during your Moroccan cookery course.

COOKERY COURSE

Discover the secrets of your favourite Moroccan recipes by taking a cookery course at Riad Akka. On request, our guests staying at the riad can assist M'Barka as he creates their meals - what better way to pick up all the little hints and wrinkles that are so important to successful Moroccan Cuisine.

OTHER RECIPES

M’semen - crispy pancakes

Delicious for breakfast, this crispy, multi-layered pancakes are irresistible with honey and butter.

Recipes M'semen

Chicken and pickled lemon tagine

One of the great classics of Moroccan gastronomy, chicken and pickled lemon tagine is one of our guests' favourite dishes at Riad Akka.
It is important to use pickled lemons in this recipe. You can find them on sale everywhere in Marrakesh, make them yourself, buy them over
the Internet or in specialist grocers'.

Ingredients for 4 persons

Preparation

Put the pieces of chicken into a pan over a low heat, add the finely-chopped onion and the salt, pepper, garlic, ginger, saffron, parsley, coriander and half the pickled lemon, stirring gently. Turn the pieces of chicken from time to time and add half a glass of water if needed. Leave to simmer for 15 mins, add the oil, checking all the time that the sauce does not dry up.
5 minutes before the end of the cooking time, add the other two pieces of lemon.