Chicken Tagine with Preserved Lemon & Olives

A soulful Moroccan classic—bright, spiced, and deeply comforting.

Ingredients

• 1 whole chicken or 4–6 bone-in pieces

• ½ preserved lemon (interior to rub the chicken, peel sliced for garnish)

• ½ cup chicken stock (plus ½ cup more if needed)

• 1 tsp saffron threads

• 1 Tbsp turmeric

• 1 tsp paprika

• 1 tsp ground ginger

• 1 tsp ground coriander

• 1 Tbsp grated garlic

• 1 bunch cilantro, chopped

• 1 Tbsp Extra Virgin Olive Oil

• 1 Tbsp Harissa

• 1 onion, chopped

• ½ cup Moroccan Picholine Olives

Method

1. Marinate: In a bowl, mix olive oil, garlic, saffron, turmeric, paprika, ginger, coriander, chopped cilantro, and ½ cup chicken stock. Rub the marinade into the chicken, adding the interior of the preserved lemon for brightness. Let it rest for at least 30 minutes (overnight for deeper flavor).

2. Brown: In a tagine or skillet, sauté the marinated chicken until lightly golden. Add the chopped onion and cook until soft and fragrant.

3. Simmer: Stir in Harissa, olives, and the preserved lemon peel. Add stock as needed to create a sauce. Cover and simmer until the chicken is tender and fully cooked, about 35–45 minutes.

4. Serve: Garnish with extra cilantro and preserved lemon. Serve warm with couscous or crusty bread.

Honey & Harissa Roasted Carrots

Ingredients

• 2-3 tbls buckwheat honey

• 2 tbls butter

• 1/8c extra virgin olive oil

• 1 tbls harissa

• 1-2 tbls dukkah

• 1 bunch of carrots

• pinch sea salt

• pinch black pepper

Method

1. Preheat the oven to 450°F.

2. Mix together the olive oil, honey and harissa along with the salt and pepper to taste. Save a couple tablespoons to glaze the rest with the carrots towards the end.

3. Pour mixture over carrots on a rimmed baking sheet and cover with foil. After 15mins remove the foil and pour the rest of the glaze and add the butter over the top. Roast the carrots another 5 mins or until golden. Sprinkle dukkah and more salt and pepper to finish

4. Optional: serve with Greek honey mixed with 1-2tbls of honey

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Baked Chermoula Steelhead Royale

Ingredients

• 2lb 1 Steelhead filet deboned

• 1 lbs. fresh medium shrimp

• 2 tbsp olive oil

• salt and pepper

Chermoula Sauce:

• 1 large clove garlic (pressed)

• 1 large handful of parsley (finely chopped)

• 1 large handful of cilantro (finely chopped)

• 2 tablespoons olive oil

• 1 teaspoon salt

• 1 tbsp Harissa

• 1 tsp Chermoula

• 1 tbsp water

• 3-4 Saffron threads

Vermicelli Filling

• 6 oz. Chinese vermicelli (bean thread or rice vermicelli)

• 1 tablespoon Harissa (or to taste)

• 1 teaspoon Chermoula

• tomato sauce (recipe above)

• reserved liquids from cooking the seafood

Method

Make the Chermoula Sauce

1. In a bowl mix the chermoula, harissa, herbs, olive oil, water, garlic, salt and half amount of the fresh herbs. Mix well until you have a nice thick marinade.

2. Using a brush, ensure the entire fish is covered in the marinade. Let it sit for at least 30 minutes.

3. Preheat the oven to 400 and bake for 20min. Might be less or more depending on the thickness of the filet. Ours was perfect at 20 min.

Cook the shrimp and vermicelli

1. Heat a large skillet over medium-high heat. add shrimp a little bit of the marinade and gently cook for 3-5 minutes and add the shrimp. Remove the shrimp from heat.

2. Boil some hot water and cook noodles to package directions.

3. Drain the noodles and cut with scissors to 1-2 inches size pieces. Add the noodles to the shrimp mixture. Add the rest of the herbs, Marinade and toss well until the vermicelli soak up the marinade color.

4. Once the fish is cooked, lay on a serving platter. Pour the chermoula shrimp and noodles on top. Serve with some lemon wedges.

Harissa Roasted Potatoes

Harissa Mussels and Harissa Roasted Potatoes

Ingredients

• 8 medium Yukon potatoes (peeled and cut into cubes)

• 2 Tbsp olive oil

• 3 minced garlic cloves

• 2 tsp Harissa

• 1 cup chopped cilantro

• Lemon wedges (for serving 1/4 tsp tomato paste)

Method

1. Preheat the oven to 450°F

2. Place the potatoes on the baking sheet in one layer, drizzle 1 tablespoon olive oil on top and season with salt. Roast until the potatoes are golden brown, turning them after 15 minutes to allow equal browning on all sides.

3. Meanwhile, heat the remaining 1 tablespoon olive oil in a small pan. Add the tomato paste the garlic, half the harissa and half the cilantro. Cook until the garlic is golden in color, about 2 minutes; remove from heat.

4. When the potatoes are roasted, transfer the garlic mixture on top of the potatoes and toss with the remaining cilantro and the harissa.

5. Serve warm on a platter along with the lemon wedges on the side.

Harissa Mussels

Harissa Mussels and Harissa Roasted Potatoes

Ingredients

• 2 lbs mussels

• 1/2 shallot (chopped finely)

• 1 cup white wine

• 1 tbsp Harissa (you may add more at the end for more heat if you wish)

• 1 tsp Aleppo Pepper

• 3 tbsp olive oil

• 1 cup white wine

• 10 parsley sprigs + more for garnish

Method

1. Scrub each mussel and rinse well. Pull the beard off the mussel and place all cleaned mussels in a bowl filled with cold water.

2. In a pot, bring the olive oil, shallots, wine, harissa, and parsley and salt and pepper to a boil. Allow to reduce slightly (about 4-5 minutes).

3. Use your hands to remove the mussels from the water and rinse them well in a colander.

4. Add the mussels and close lid on the pot. Let cook for about 5 minutes or until the mussels all open. Remove any mussels that didnt open. Add the aleppo pepper just before removing from heat. Toss gently.

5. Serve the mussels bowls. Add the broth on top. Garnish with parsley and serve with your favorite bread.

See Harissa Roasted Potatoes recipe pictured above as a side dish

Harissa Prawns

Ingredients

• 4tbsp olive oil

• 1lb shrimp peeled and deveined

• 1 garlic clove

• 1tsp Villa Jerada Harissa

• 1/2 cup parsley and cilantro (chopped)

• 1 cup of water

• 2 tbsp tomato paste

• Salt to taste

Method

1. Heat the olive oil into a pan on medium heat. Add the tomato paste. Using a spatula spread the tomato paste to help it cook for 1 minute making sure not to burn it.

2. Add the garlic. Cool for another minute while stirring.

3. Add the water and stir to create a thick sauce. Cook another 3-5 minutes until it turns into a thicker saucy texture. If the sauce is too dry, add more water if the sauce is too watery, let it cook longer to reduce or add more tomato paste to get the right consistency.

4. Once the sauce looks done add the Harissa and cook for another minute.

5. Add the shrimp and cook about 1 minute on each side.

6. Toss in the cilantro and parsley and give it a good stir.

7. Finish it off with a drizzle of olive oil and serve with warm bread.

Moroccan Shakshuka

Shakshuka is one of those dishes that belongs to everyone and no one all at once. Across North Africa and the Levant, you'll find it under different names — Bayd Maticha in Morocco, Mkila in Tunisia — eggs simmered in a spiced tomato sauce, eaten straight from the pan, usually with a lot of bread.

Mehdi grew up eating it for breakfast, lunch, and dinner with equal enthusiasm. The argument about where it truly comes from has never been settled, and probably never will be. What's settled is the result: a deeply satisfying one-pan dish that takes twenty minutes and tastes like it took a lot longer.

Our Shakshuka Blend does the heavy lifting here — built around bright tomato powder with cumin, sweet paprika, a touch of cinnamon and a gentle heat from cayenne. Add a spoonful of harissa if you want more fire. Serve with good bread, always.

Ingredients

• 3–4 eggs

• 2–3 tomatoes, chopped

• 1 onion, diced

• 1 tbsp tomato paste

• 1 tbsp Villa Jerada Harissa

• 1 tbsp Villa Jerada Shakshuka Blend

• 3 tbsp olive oil

• 1 cup water

• Salt and black pepper

• Fresh parsley and cilantro, to garnish

Method

Warm the olive oil in a tagine or wide skillet over low heat. Add the onion and sweat for about 15 minutes, stirring occasionally, until soft and translucent.

1. Add the chopped tomatoes, tomato paste, Harissa, Shakshuka Blend, a generous pinch of salt and pepper, and the water. Cook, stirring occasionally, until the tomatoes have broken down and the sauce has thickened — around 10 minutes.

2. Use a spoon to make four shallow wells in the sauce. Crack an egg into each one.

3. Reduce the heat to medium-low and cook until the whites are set but the yolks are still a little loose, or to your liking.

4. Season the eggs with a pinch of salt. Scatter over fresh cilantro leaves, drizzle with olive oil, and serve straight from the pan while hot.

Msemen (Moroccan Stuffed Flatbread) with Prawns

Ingredients

Filling:

• 1lb Shrimp (cooked)

• 1 tsp Harissa

• 1 tsp Kefta rub

• 1/2 cup Cilantro and Parsley (chopped)

• 1/2 Onion

• Salt to your taste

Dough:

• 3 1/2 cups White Flour (all purpose or bread)

• 1/2 cup Semolina or Durum flour (fine)

• 2 tsp Sugar

• 2 tsp Salt

• 1/4 tsp Dry Yeast (less in very warm weather)

• 1 1/2 cups Warm Water (not hot)

Method

For Folding the Msemen

• 3 cups of Olive Oil (more if needed)

• 1/2 cup Semolina (fine - you can use coarser caliber if you like)

1. Mix the dry ingredients in a large bowl. Add the water and combine to make a dough.

2. Knead the dough by hand (or with a mixer and dough hook) until very smooth, soft and elastic but not sticky. Adjust water or flour as necessary to achieve that texture.

3. Divide the dough into balls the size of small plums. Be sure the top and sides of the balls are smooth. Transfer the balls of dough on an oiled tray, cover loosely with plastic and leave to rest for 10 to 15 minutes.

4. While the dough is resting, set up a work area. You'll need a large flat surface for spreading and folding the dough. Set out bowls of olive oil and semolina. Set your griddle or large frying pan on the stove, ready to heat up.

Shape the Msemen

1. Generously oil your work surface and your hands. Dip a ball of dough in the oil and place it in the center of your work space. Using a light touch and quick sweeping motion from the center outward, gently spread the dough into a paper-thin, roughly shaped circle that's almost paper thin. Oil your hands as often as needed so that they slide easily over the dough.

2. Place the filling in the middle of the first flattened layer and shape as for Msemmen. Spread the filling around the centre of the flattened layer of dough.

3. Place the filled and slightly flattened square of Msemmen in another layer of flattened dough (basically one msemmen square inside another before we start the flatening process).

4. Slighly flatten the square.

5. Place all filled Msemmen in an oiled baking tray. Leave at least 15 cm around and between each one as we will flatten them further before pan-frying.Pan-fry each Msemmen until nicely golden from both sides (top and bottom).

6. Serve warm with a hot glass of Moroccan tea.

Harissa Prawn Shakshuka

Shakshuka is one of those dishes that feels like it's been on every table forever — and for good reason. This version adds prawns and a generous spoonful of harissa, turning a classic into something with a little more heat, a little more substance, and a lot more personality. It works for breakfast, lunch, or dinner, and it comes together in one pan.

Ingredients

Serves 2–4

• 3–4 eggs

• 1 tbsp tomato paste

• 2–3 ripe tomatoes, roughly chopped

• 1 medium onion, finely diced

• 1 lb large prawns, shell-on for more flavor or peeled for easier eating

• 1 tbsp Villa Jerada Harissa

• 1 tbsp Villa Jerada Shakshuka Blend

• 3 tbsp good olive oil, plus more to finish

• 1 cup water

• ¼ cup cilantro, roughly chopped, plus whole leaves to garnish

• Flat-leaf parsley, to garnish

• Salt and pepper to taste

Method

In a tagine or large skillet, warm the olive oil over low heat. Add the onion and sweat gently for about 15 minutes, until soft and translucent — don't rush this part, it's the base of everything.

Add the tomatoes, tomato paste, cilantro, harissa, shakshuka blend, a generous pinch of salt and pepper, and the water. Stir to combine and cook until the tomatoes have broken down and the sauce has thickened, about 10–15 minutes.

Nestle the prawns into the sauce. Then use the back of a spoon to make small wells in the sauce and crack one egg into each. Reduce the heat to medium-low, cover, and cook until the eggs are set to your liking and the prawns are cooked through — about 8 minutes for medium-soft yolks.

Season the eggs with a pinch of salt. Scatter whole cilantro and parsley leaves over the top, finish with a drizzle of olive oil, and serve straight from the pan while hot.

The harissa and shakshuka blend are what give this dish its depth. Grab them below.

Watch Mehdi Make It

Here's Mehdi making a classic shakshuka — same technique, same foundation. Just add the prawns and you're there.

[ SHOP VILLA JERADA HARISSA ] [ SHOP VILLA JERADA SHAKSHUKA BLEND ]

Sweet Pea Shakshuka

Ingredients

• 3-4 Eggs

• 1tbsp Tomato paste

• 2-3 Tomatoes (chopped)

• 1 Onion

• 3 Tbls Sweet Peas

• 1tbsp Harissa

• 3tbsp Olive oil

• 1 cup Water

• 1tbsp Shakshuka Blend

• Parsley

• Cilantro

• Salt

Method

In a tagine or large skillet, sweat some onions in olive oil on a light heat for about 15 min. until translucent. Add the tomato, tomato paste, ¼ cup chopped cilantro, Harissa, Shakshuka Blend, a generous pinch of salt, pepper and water. Cook until the tomato has broken down and the mixture has thickened to a sauce-like consistency. Add sweet peas. Use a spoon to make an egg-sized hole in the Shakshuka. Crack one of the eggs into the hole. Repeat with the remaining 3 eggs. Reduce heat to medium-low and cook until the eggs reach desired finish, about 10 minutes for medium-soft. Sprinkle the eggs with a little salt. To garnish scatter whole cilantro leaves over and drizzle olive oil over the dish and serve hot.

Pickled Harissa Picholine Olives

Ingredients

• 1 jar of Picholine Olives

• 1 Garlic clove (grated)

• 1 tbsp Harissa

• 1/4 of a Preserved Lemon (skin only)

• 1 Napa Cabbage Leaf (diced)

• 1/4 Onion (chopped)

• 1 cup of Parsley and Cilantro (mixed)

• 1/2 tsp of Kefta Rub

• 2 tbsp of Extra Virgin Olive Oil (or more to your liking)

Method

Drain the olives and remove the bay leaf, garlic and preserved lemon from the brine.

Mix all the ingredients in a bowl and mix well until all the ingredients are well incorporated.

Enjoy as a salad. Add to sandwiches or serve as an appetizer.

Picholine Olives with Harissa

Ingredients

• 1jar Picholine Olives

• 1tbls Harissa

• 1tbls Extra Virgin Olive Oil

• 1tbls Cilantro

• 1tbls Parsley

Method

Finely chop cilantro and parsley and in a bowl mix together olives, harissa, olive oil and herbs and serve!

Roasted Fish with Chermoula

Ingredients

• 1-4 pieces of black cod (or any type of meaty, flaky white fish)

• 1 cup parsley

• 2 cup cilantro

• 1 tbsp paprika

• 1 tbls Villa Jerada Chermoula

• 1 tbsp Villa Jerada Harissa

• 1 tbsp cumin

• 2 threads of saffron

• 3 garlic cloves

• 2 tbsp olive oil

• 1/2 preserved lemons skin and flesh

• 1/2 cup of olives

Method

In a mortar pound all the ingredients except olives into a paste.
Rub the fish with the marinade and let sit for an hour.
Preheat the oven to 400. Place in the oven and bake for 12 to 17 min depending on the thickness of your fish fillets. Garnish fish with preserved lemon slices, olives, cilantro and parsley.

Zaalouk

Zaalouk is one our favorites on the Moroccan mezze repertoire.

Ingredients

- 3 Eggplants

- 4 Tomatoes (roasted or grilled)

- 2 tbsp Harissa

- 1 tsp Kefta rub

- 1 Garlic clove

- 1/2 cup of chopped parsley and cilantro

- 5 tbsp extra virgin olive oil

- Salt to taste

Method

Grill Eggplants and tomatoes until they blister. Dice the eggplants and finely chop the parsley and cilantro, then add to the tomatoes to a pan with olive oil. Cook for 5 minutes. Add Harissa, Kefta, garlic, salt and herbs.

Mix and serve.

Mderbel - Moroccan Cauliflower Salad

We don't really follow the trends like cauliflower rice but we do eat the cauliflower mash our mama fed us in Morocco.

Ingredients

• 1 Cauliflower head

• 2-3 Tbls Harissa (or to taste)

• 3 Garlic Cloves

• 1/2 Preserved Lemon (thinly sliced)

• 4 Tbls Olive Oil (or to taste)

• 1/4 cup Parsley

• 1/4 cup Cilantro

• Salt (pinch)

• Pepper (to taste)

Method

1. Cut cauliflower into small pieces and simmer in olive oil, garlic, parsley, cilantro, preserved lemons, salt and pepper until soft. About 20 mins.

2. Once cooked, add Harissa, mix and mash with a fork.

3. Drizzle olive oil over the top and serve!

Moroccan Harissa Tuna Sandwich - Thon Ohror (ثون أوهرور)

Thon Ohror — The Moroccan Tuna Sandwich

This is not a tuna melt.

There's a sandwich I ate constantly growing up in Casablanca. After soccer. After surfing. At the market. As a celebratory meal after scoring a new pair of Jordans. In Morocco, we call it Thon Ohror — and those who know it live for it. A single bite brings a smile to your face, a reminder of warm, sunny days.

It's tuna mixed with mayo and harissa, spread onto a crusty baguette and layered with soft-boiled egg, green olives, potato, cornichons, red onion, and parsley. Nothing melted. Nothing fussy. Just a sandwich that earned its own name.

I love watching people try it for the first time — the textures, the flavors, the history all landing at once. Especially that warm heat from the harissa. That part never gets old.

Ingredients

Serves 2–4, depending on hunger and sides

• 2 cans good tuna in olive oil

• 3 tbsp mayo, plus more for the bread

• 4 tbsp Villa Jerada Harissa

• 1 baguette (Vietnamese-style or ciabatta)

• ½ cup green olives, sliced crosswise

• ½ small red onion, thinly sliced

• 2 soft-boiled eggs, sliced crosswise, seasoned with salt and pepper

• 1 boiled potato, sliced crosswise, seasoned with salt and pepper

• ¼ Villa Jerada Preserved Lemon, sliced

• 8 cornichon pickles, sliced crosswise

• Big handful of flat-leaf parsley, whole or roughly chopped

• Salt and pepper to taste

Method

Mix the tuna, mayo, and harissa together until well combined.

Slice the baguette lengthwise and spread mayo thinly on both sides.

Spread the tuna mixture generously onto the bottom half of the bread.

Layer the remaining ingredients — egg, potato, olives, onion, preserved lemon, cornichons, parsley — evenly and to your pleasure. There's no wrong order. Just build it like you mean it.

Watch Mehdi Make It

See how it comes together — and why the layering matters.

Shop the Ingredients

Everything you need is below. The harissa and preserved lemon are what make this sandwich — the rest you can find at any good market.

[ SHOP VILLA JERADA HARISSA ] [ SHOP VILLA JERADA PRESERVED LEMON ]

Harissa Citrus Salad

• 2 Oranges 

• 1 tbsp Villa Jerada Harissa

• 5-6 Oil Cured Olives

• 1tbsp Olive oil

• Parsley, Fennel or Mint leaves (to taste)

• Onions (finely sliced)

  Peel the oranges, paring away all the exterior white pulp. Cut each orange into supremes or wedges (to your preference. If wedges then cut each wedge into 1-inch pieces). 

  Place the harissa, lemon, olive oil in a salad bowl. Add some juice from the oranges and whisk to combine. Add the oranges, parsley, mint or fennel, olives and onions. Toss gently to mix. Serve cold or at room temperature.

Moroccan Harissa Grilled Chicken

• 3lbs Chicken Legs

• 3 Tbls Harissa

• 1 Tbls Olive Oil

• 1 Tbls Honey

• 2 Garlic Cloves - grated

• 1 Lemon - squeezed

• Salt to taste

  Create marinade by whisking Harissa, Olive Oil, Honey, Lemon, Garlic and Salt until well blended. Add Chicken to the marinade to soak up all the flavors ideally overnight but doing so for at least an hour will also add some nice flavor when you’re in a pinch for time.

  Heat up your grill. Meanwhile create a small slit into each chicken leg to allow the heat to enter and cook the meat evenly so the skin doesn’t become too crisp. Cook roughly 6 min each side or until meat is cooked and tender and skin is slightly crispy.

Kefta Meatball Shakshuka Tagine

Ingredients:

• 3-4 Eggs

• 1tbsp Tomato paste

• 2-3 Tomatoes grated

• 1 Onion

• 1tbsp Harissa

• 3tbsp Olive oil

• 1 cup Water

• 1tbsp Kefta rub

• Parsley

• Cilantro

• Salt

In a tagine, sweat some onions in olive oil on a light heat for about 15 min.

Meanwhile make the kefta

• 1lb Ground Meat

• 2 tbsp Kefta Rub

• 2 crushed Walnuts

• 1 cup chopped Parsley

• 1 cup chopped Cilantro

• 1 Green Onion

• 1/3 cup diced Onion

• 2-3 Mint leaves

• 1 Sage leaf

1. Mix the ingredients together and knead until the mixture resembles a dough ball.

3. Make small little balls. Could make this ahead of time and let the kefta sit overnight.

4. Add the tomatoes, tomato paste, spices, herbs and let simmer for 10 min until a good thick sauce develops.

5. Add the kefta balls, cook for 5 min, add the eggs. Remove from heat once everything is cooked or until the eggs are to your liking.

Serve with a nice crusty French bread or our personal favorite Batbout (homemade Moroccan Semolina flatbread).

Grilled Whole Branzino & Chermoula

• 3 Whole Branzino

• 2 Tbls Chermoula

• 1 Tbls Harissa

• 2 Tbls Olive Oil

• 1 Tbls Water

• 1 Tsp Sea Salt

• 1/2 cup Cilantro

• 1/2 cup Parsley

• Lemon (to taste)

  Clean and prepare fish. Slit fish down the middle and diagonally across the outside. Mix chermoula, harissa, olive oil, parsley, salt, cilantro and water. Marinate in the cavity and outside of the fish and refrigerate for 1 hour. Grill 6-10 min each side adding extra marinade the last few mins of cooking time and grill until the fish is flaky and drizzle with olive oil and and squeeze of lemon to serve.