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Briouats
Moroccan crispy fried pastries with savory or sweet fillings — golden, flaky, irresistible bites.
⏱ 65 min🔥 320 kcalMedium
★4.8(1,240)
3 recipes using beef — Tagines, couscous and the fragrant spice blends of the Maghreb.
These 3 moroccan beef recipes are ready in about 107 minutes on average, with 320–580 kcal per serving, and 0% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Moroccan cooking layers warm spice with sweet-savoury contrast — slow tagines that melt meat and vegetables into fragrant, deeply spiced stews. When Moroccan cooks work with beef, they reach for cumin, coriander, ginger, saffron, preserved lemon and ras el hanout, and the techniques that come up most across these recipes are frying, simmering, steaming and caramelising.
A rich, deeply savoury red meat that rewards both fast, hot searing and long, slow braising depending on the cut. In this collection it's most often cooked with garlic minced, ground ginger, ground cinnamon, ras el hanout and honey. The dishes here span moroccan classics ready in as little as 65 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Moroccan Beef Tagine with Prunes and Almonds is the highest-rated dish in this collection at 4.9★ from 1,340 ratings.
Moroccan crispy fried pastries with savory or sweet fillings — golden, flaky, irresistible bites.
Morocco's iconic Ramadan soup — tomato, lentils, chickpeas, lamb and a flurry of fresh cilantro and parsley, thickened with a flour slurry into silky comfort.
A rich, slow-braised Moroccan beef tagine with sweet prunes, toasted almonds, warm spices, and honey — the crown dish of a Moroccan feast.
Tender cuts (sirloin, ribeye) suit quick cooking; tougher, collagen-rich cuts (chuck, brisket, shin) are built for stews and braises. Look for bright-red colour and fine marbling.
Season generously and let steaks come to room temperature before searing. Rest cooked beef 5–10 minutes so the juices redistribute; slice against the grain to keep it tender.
Steaks: 52°C / 125°F for rare up to 71°C / 160°F for well done. Ground beef should always reach 71°C / 160°F.
An excellent source of complete protein, iron, zinc and vitamin B12; leaner cuts keep saturated fat in check.
Most of these 3 Moroccan beef recipes are ready in around 107 minutes from start to finish. The quickest, Briouats, takes about 65 minutes, while the slower-cooked dishes run up to 145 minutes.
Across this collection they range from about 320 to 580 kcal per serving, averaging 407 kcal — Briouats is the lightest option at 320 kcal.
Briouats is a great place to start — it's rated medium and comes together in about 65 minutes. 0% of the recipes here are beginner-friendly.
In these recipes, beef is most often paired with garlic minced, ground ginger, ground cinnamon, ras el hanout and honey. Moroccan kitchens also lean on cumin, coriander, ginger, saffron, preserved lemon and ras el hanout.
Steaks: 52°C / 125°F for rare up to 71°C / 160°F for well done. Ground beef should always reach 71°C / 160°F.