Condiment Recipes
Essential Moroccan condiments like chermoula, harissa, preserved lemons, and ras el hanout.
6 recipes — every one cooked at least 3 times in Meknas.
How to use these condiment recipes
Start with Key Takeaways on each recipe for timing and yield, follow Ingredients with gram + cup measures, then check Troubleshooting before you start. All condiment dishes are developed and photographed by Azmi Mhamed — no stock, no AI food images. See our testing process.
How to Make Preserved Lemons at Home
The secret ingredient of Moroccan cuisine. Learn to make preserved lemons at home with just lemons and salt — ready in 30 days.
Moroccan Chermoula Sauce - Complete Guide
The most versatile Moroccan condiment — a vibrant blend of herbs, spices, and citrus used for marinating fish, grilling meat, and dressing vegetables.
Moroccan Spice Blend (Ras el Hanout) Recipe
Make your own ras el hanout — the legendary Moroccan spice blend with up to 30 ingredients. Freshly ground makes all the difference.
Khlea - Moroccan Preserved Meat
A traditional method of preserving meat in rendered fat and spices. Khlea can last for months without refrigeration — a Moroccan pantry staple.
Harissa - Homemade Moroccan Chili Paste
The fiery backbone of Moroccan and North African cooking. Make your own harissa from dried chilies for a paste that puts store-bought to shame.
Amlou - Moroccan Almond & Argan Dip
A rich, nutty paste of roasted almonds, argan oil, and honey. Morocco's answer to peanut butter — drizzled on bread or mixed with amlou.