Thursday 09/April/2026 – 06:33 AM
There are many recipes for Moroccan food for lunch, which the Egyptian housewife can easily prepare as part of new dishes with a variety of flavors at the lunch table, and served as new dishes to guests, and through Cairo 24 we offer delicious and rich Moroccan dishes for lunch prepared with chicken and meat.
Moroccan food for lunch
Marrakech tanjia is considered the most famous Moroccan lunch dish, as this traditional recipe for preparing meat is one of the most common items served on the lunch table in Morocco, especially the capital, Marrakech, and is more suitable for the winter season due to its richness in calories.
Moroccans do not use special or rare ingredients, but rather ingredients available in Egyptian cuisine, to prepare meat in a different way and with a distinctive flavor and smell, and Chef Nadia Sarhan presented it on CBC Sofra as follows:
Ingredients for Marrakesh Tangia
- One kilo of lamb
- Pickled lemon
- Olive oil “or my ghee”
- Garlic cloves
- Saffron free poetry
- Salt and pepper
- Soft cumin
- A cup and a half of water for settling
How to make Marrakesh Tangia
- Peel the pickled lemon and get rid of its seeds, then mash the lemon core and put it in a bowl.
- Mash the garlic with a knife by pressing it and leaving it intact, then add it to the lemon.
- Add cumin, saffron, salt and pepper with lemon and garlic.
- Add olive oil to the mixture, stir it, then heat a pressure cooker or a regular cooker.
- Put a little oil or ghee and sauté the meat a little, then put the previous mixture on it and sauté it again.
- Add a cup and a half of water if using a pressure cooker, then close it over the meat until you hear the cooker beep. Lower the heat and leave it for an hour and a half to cook.
- If using a regular pot, monitor the cooking and add hot water whenever the meat absorbs water until it is completely cooked.
- Serve the meat with rice, salad, and other side dishes for lunch.
Famous Moroccan dishes
Within the list of Moroccan dishes for lunch, we also display a famous Moroccan recipe that Moroccans frequently use to cook chicken, which is Suffah Madfouna with Chicken, which is a distinctive dish that combines different flavors.
Ingredients for chicken saffa
For broth:
- Whole chicken (1.5 kilos) cut into pieces
- One kilo of finely chopped onions
- A bunch of chopped parsley
- 5 tablespoons vegetable oil
- A teaspoon of ghee (optional)
- A teaspoon of ground ginger
- A teaspoon of turmeric
- Half a teaspoon of black pepper
- 8 saffron threads
- Two cinnamon sticks
- 10 cups of water
- Salt as desired
For noodles:
- 500 grams of thin steamed vermicelli
- A tablespoon of butter
- 250 grams of peeled, roasted and crushed almonds
- 80 grams of fine sugar
- A tablespoon of cinnamon
How to make saffa madfouna with chicken
- Prepare the broth: In a large pot over low heat, put the chopped onions, chicken, spices and oil.
- Cover the pot and let the ingredients boil for 10 minutes, stirring occasionally.
- Add ghee (if you are using it), water and half the amount of chopped parsley.
- Cover the pot and leave the mixture on low heat until the chicken is completely cooked.
- Remove the chicken pieces from the broth and add the rest of the parsley. Continue cooking until the onions caramelize and turn golden.
- Remove the chicken bones, cut it into small slices, then return it to the broth.
- Preparing the noodles: In a large bowl, mix the hot noodles with the butter until combined.
- Place half the amount of noodles in a serving dish.
- Distribute the chicken pieces and fried onions over the noodles.
- Cover it with the remaining amount of noodles.
- Garnish the dish with crushed almonds, fine sugar and cinnamon.
- Serve the dish hot with a cup of warm milk flavored with orange blossom water.
