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While I was in the grip of anxiety and homesickness during my trip to Morocco for a semester abroad, I felt relaxed by imagining all the delicious Moroccan dishes that I would have had at my disposal.
I assumed from ignorance that Moroccan food would resemble Middle Eastern food. I dreamed of a lot of falafel, hummus, tabbouleh, fattoush, manaqish, and Baba Ghanoush. While all of these dishes are available in Morocco, the country has a lot to offer in terms of authentic cuisine.
I will not bear you by reviewing the couscous and tagine items from Morocco. They are cool, but their global reputation makes this discussion redundant. Here are ten other popular Moroccan foods that you should try while visiting – or bring them home!
Morocco is full of new flavors on us. We have compiled a list of 21 Moroccan foods that we think are worth trying while visiting Morocco (depending on your adventure).
During our visit, we were new. We didn’t even know what a tagine was before going on a trip to Contiki.
Moroccan dishes are influenced by Berber, Jewish, Arabic, and French culture.
Tagine : Moroccan Food
We had tagine several times in Morocco. It is a clay pot with a conical lid with several types of dishes slowly cooked inside (beef, lamb, chicken, vegetables, etc.). You can get it practically anywhere, at bus stops, cafes, and the best restaurants.
The tagine is the ceiling when it comes to tagine, the famous slow slow Moroccan stew that takes its name from the traditional clay or the traditionally cooked ceramic dish. Here is a Burberry tagine with meat and vegetables. They are diminished and left intact until cooked until tender, which makes them a delicious and beautiful show. Traditionally, poultry is consumed directly in a baking container, using Moroccan bread (khobz) to collect meat, vegetables, and sauce.
To get a vegetarian version, simply delete the meat (you will have to reduce fluids and cooking time) or try a vegetarian tagine only
Couscous (Moroccan national dish)
Couscous is born in Morocco and is generally served with meat or vegetable broth. Traditionally, couscous is prepared on Muslim holy day (Friday) and special occasions, but you can find it in most restaurants and cafes.
Couscous is prepared every week in many Moroccan homes, and the presentation is shown here, couscous with seven vegetables, which is one of the most popular releases. Lamb, beef, or chicken are cooked with a variety of vegetables, then put on a staggering pile of steamed couscous. As with many other Moroccan dishes, everyone gathers to eat from a large common dish.
Not in vegetables? Then you may want to try couscous with caramelized onions and raisins.
Zalouk: Moroccan Food
The preferred way to start the meal is zalouk and bread. To be honest, I can eat this as a meal on its own – it’s really delicious.
The base of the zalouk consists of mashed eggplant, tomato, and garlic. Seasoned with cumin, black pepper, red pepper and hot pepper for some warmth. Use it as a filling or dip before moving to the main course of your meal. It’s easy to store things like this, so speed yourself up!
Zalouk (Zaalouk also wrote) is a popular side dish and is usually served with crunchy bread. Spread with eggplant, tomato, garlic, olive oil, and spices.
CHERMOULA FISH: Moroccan Food
Shermula is a mixture of herbs and spices used to grill or cook fish and seafood, depending on the mixture you will get flavors of onion, coriander, pepper or saffron. You will also often see it as a dipping sauce.
HARIRA: Moroccan Food
Harira is mainly Moroccan lentil soup, which is generally used as a starter or used during Ramadan for iftar at dusk.
You will find all kinds of soups served in Moroccan homes and restaurants, but they stand out from the crowd for being a unique Moroccan and very popular all over the country. There are countless variations, but Harrera is usually a tomato soup laden with lentils and chickpeas. Rice or soft pasta (vermicelli) is also often added, while the broth is usually made from beef or lamb. The original calorie recipe does not fall into a quick and easy class, but the effort to prepare it will not disappoint.
Pastilla (chicken or pigeon pie)
If you like the sweet and savory mix of flavors, you should definitely try pasta (also a pastel written). Pie dough is traditionally made with a bath but is now commonly served with chicken.
The first time you got Bella, it was just a few days before traveling to Morocco for a semester abroad. I went out to a Moroccan restaurant with my family and one of the dishes was the sweet and savory meat pie. I was amazed at how much I enjoyed this strange mixture of chicken, eggs, nuts, cinnamon, and sugar.
The Moroccan dish, which has Andalusian origins, is generally prepared for large events or parties. It can be prepared with chicken, seafood, or even a bathroom.
Now that I live in Rabat, I can enjoy the home of Pastilla even without a party reason, thanks to my wonderful mother-in-law. In addition to making a big pie for family reunions, phyllo triangles stuffed with a bastilla mix so I could fry whenever I wanted this flavor and unique texture.
Not everyone is as fortunate as I am, so eat this traditional meal whenever you get the chance!
Makoda: Moroccan Food
Who does not like fried food? Makoda is a french fries ball dipped in hot sauce and basic street food.
Maquda is one of the safest street foods in Morocco – you probably won’t need imodium after tasting the crunchy potato pies. There is no undercooked meat or unwashed vegetables here!
You can find this snack virtually anywhere, but the makoda also comes in a quiche that can be enjoyed as a meal. This version is cooked or baked in a casserole instead of frying and includes eggs. The two differences go well with ketchup or hot sauce.
Either way, you can’t go wrong with this.
KHOBZ: Moroccan Food
This crunchy bread is usually baked in common wood-burning ovens and served with many meals. Also make sure to check all other types of bread in Morocco, such as harcha (butter bread), rghaif (flaky bread) or baghrir (sponge). Yes, give me all the carbs!
STEAMED SHEEP HEAD
During Eid al-Adha, everyone slaughters a sheep and then burns it for hours. You can usually buy half or full head and enjoy it with cumin, salt and hot pepper. The whole head is edible, but the best parts are meat and delicate tongue cheeks.
Morocco is the largest exporter of sardines in the world. Of course, they serve them across the country. Stuffed and cooked with a warm Shermula sauce, they fry fish for a delicious snack.
The coasts of the Atlantic and the Mediterranean are known in Morocco for their abundant fresh seafood. Given that Morocco is the world’s leading producer of canned sardines, it’s no wonder that sardine dishes are especially popular in the kingdom.
Most Moroccans of course prefer fresh sardines over canned foods. You’ll find endless options in the coastal cities of Essaouira, Agadir, Tetouan, Tangier, Rabat. Try them grilled, grilled or fried and stuffed with caramel.
Everyone has their own version of mint tea, and it is the favorite drink in Morocco. It is a green tea base with lots of mint leaves and sugar.
Bissara: Moroccan Food
Pisara is a rich and delicious soup made from dried beans and is usually served for breakfast. As a rule, decorate it with fresh olive oil and a little cumin.
It is one of the Moroccan foods you can try with french fries or in a sandwich, but the soft calf liver and butter is a delicious fried dish.
This delicious spice is rubbed with salt and spices and can be found in many markets. You can get chicken, lamb or beef and pull huge smoke to give great pictures.
AUBERGINE OR MOROCCAN EGGPLANT FRITTERS
Eggplant, or eggplant, is common in a few different dishes in Morocco, but be sure to try cakes. Cut the eggplant and dip it in the paprika dough before frying it for a delicious accompaniment.
Snail soup is a Moroccan dish that you can find all over the country. Use a toothpick to choose snails, then return to soup. Locals believe broth is good for digestion and fever.
STUFFED CAMEL SPLEEN
Camel Tahina In A Smooth And Creamy Sausage Type. It is usually full of beef or lamb, olives, spices and a little bit of fat. It is usually served in a sandwich.
TANJIA OR TANGIA: Moroccan Food
Tangia, like tagine, is a clay pot. These dishes are named after your cooking containers. It is traditionally filled with pieces of beef or lamb and a group of spices, then slowly cooked in the oven bodies.
I said that I will not mention the tagine or couscous, but I must mention a famous Moroccan dish: Tangia.
Most famous in Marrakech, Tangia is another Moroccan dish that has been named after its cooking container.
Tangia, also known as a single dish, was originally prepared by mono workers who gathered to prepare this easy meat meal.
Tangia is prepared with pieces of meat or chicken with bones flavored with garlic, onions, sweet lemon, and cumin.
Traditionally, singles have been collecting ingredients in a jar-shaped bowl and burying tangia in the hot ash to cook slowly while they leave for work.
Another traditional method was to bring the ingredients bowl to the local pigeon, as the tangia was cooked overnight over hot coals and picked up the next morning. The slow process releases meat until it easily falls from the bone.
You can easily find this traditional dish in restaurants in Marrakech as well as in Meknes, Fes, and Safrou.
Moroccans did not invent slow cooking, but they certainly mastered the technique. This exciting meal is really one pound.
Deer kebab, or deer horns, are crescent-shaped pastries with almond paste flavored with orange blossom water.
BRIWAT OR BRIOUATS: Moroccan Food
You can’t leave Morocco without getting some of these delicious candies! Prewat is fried dough. It is triangular in shape and full of almonds.
SHEBAKIA OR CHEBAKIA
Another delicious dessert, the chebakia is a fried sesame cake in the shape of a flower dipped in honey. You will usually find bees everywhere on the market, and they hunt them right before their service. All this is part of the experience.
Rfissa: Moroccan Food
Don’t worry, Moroccan women also get a special meal!
Rafaiseh is a traditional dish of chicken, onion, lentil, and fattened, which was organized to restore women after birth. Seasoned with saffron, parsley, coriander, head of the shop, ginger, garlic, turmeric, salt, and pepper.
The secret ingredient is fenugreek, a medicinal plant believed to stimulate milk production in new mothers. Fenugreek is also a natural way to treat inflammation, stabilize blood sugar, and improve male sexual desire.
You are unlikely to find this dish in a restaurant, so set aside a day to prepare this delicious meal at home.
There may not be anything elegant about spilling hot and gravy meat on a baking dish, but all over the world these modest dishes are delicious and satisfy their best. In Morocco, Rvaisa takes the form of an impressive display of chicken and lentil compote flavored with fenugreek, saffron, and the head of the store. The dish is popular with new mothers, but it is also a popular specialty dish served to family or guests on other occasions.
Amazigh flatbread (madfouna)
Berber flatbread may be the most underrated dish in the country. Sure, it’s basically a sandwich, but who doesn’t like sandwiches?
According to a BBC Travel report, this former “Moroccan pizza” is from the Erg Chebbi region in the Sahara Desert.
To prepare the pizza, knead the desert bread, roll it into a round shape, stretch over the filling, squeeze, close, and bake. The Berbers originally cooked the meal in a stove in the sand or in a clay oven, but now they are also cooked in large ovens.
Additions include beef, lamb, chicken, eggs, nuts, onions, and garlic. Moroccan herbs and spices – including cumin, paprika, turmeric, ginger, and parsley – add more flavor to the additions. Flatbread tends to be customizable, so there is an option for everyone.
If you are visiting the desert, especially the city of Rissani, do not miss the opportunity to savor this amazing centuries-old tradition.
Amalow is a sweet and delicious blend of argan oil, honey, and almond.
The taste and texture are reminiscent of peanut butter due to the strong flavor of argan oil. Personally, I prefer it over peanut butter, and I’d like to tell myself it’s healthier. Enjoy Amalow with toast or other Moroccan bread for a hearty breakfast or light snack.
Chicken with Preserved Lemon and Olives
This classic and versatile dish is also one of the most famous and famous foods in Morocco. No wonder! It’s absolutely delicious and works great for any occasion ranging from casual family dinners to banquet parties. You will find it in homes, restaurants, and even on the street in small outdoor restaurants. Here grilled chicken with lemon and sugared olives appear, but the dish is easily prepared in a traditional tagine or a traditional bowl. Many onions are cooked to pureed consistency with saffron and ginger. Lemon and canned olives are refreshing additions to finish the dish.
Lamb or Beef with Prunes
Even if you don’t usually get to the plum at the grocery store, don’t be late for this special mix of sweets and salty. Your palate will be well rewarded for adventure in a new Moroccan province with this recipe of lamb or beef with plum. The meat is cooked until tender with butter with saffron, ginger, and onion, then garnished with a boiled plum in cinnamon and honey syrup. Crispy fried almonds as a garnish. Still not convinced? So you might prefer to try another classic Moroccan tagine with dried fruits, apricot chicken.
Kefta Meatball Tagine
Moroccans love to spice minced meat or lamb (kofta) with cumin, paprika, and herbs. In its simplest form, a hot kofta is formed and then roasted or fried, but you will also find kofta widely used in other dishes, such as the famous meat tagine with boiled eggs. Despite the abundant tomato sauce, you don’t need pasta, but you’ll need Moroccan bread instead of a fork.
The Moroccan kofta recipes will give you other ideas about how Moroccans have creatively transformed minced meat from boring to wonderful.
Moroccan roast lamb, called grilled, is perhaps the best specimen in Marrakech, where the whole lamb is roasted in deep pits with Arar wood. But do not worry; You don’t need to dig a hole in your garden if you want to try roast mutton at home. Instead, try a Moroccan grill recipe that requires one leg or one shoulder.
Moroccan food during Ramadan
Sorry, I could not choose one. But I will try to confine myself to candy.
If you visit Morocco during the holy month of Ramadan, you will be exposed to some of the best sweets in the country.
Ramadan’s favorite joy is freedom and chebakia. Be careful, Harrera is not candy. I had to mention that, because the unlikely pair of honey, tomato, hummus, and lentil cookies is really unbeatable.
Other famous desserts for the month of Ramadan in Morocco include briouat (stuffed fried slippers), cello (flour paste made with nuts, honey, and seeds) and lsan teer cakes (Hilal candy).
Do not eat, drink or smoke in public places during the day if you are not fasting in Ramadan – it is confusing. However, more hashuma deprives you of these delicious sweets at breakfast time. Cole! ate!
Eid al-Adha Moroccan Food
Once again, I couldn’t choose just one. Eid al-Adha is a paradise for meat lovers, not for the faint of heart. If you go out during the annual Sacrifice Festival, you’ll see lots of blood, bravery, and sheep.
Moroccan families celebrating Eid use every part of the sheep that they do not give to the poor, friends or neighbors. For many families, the first-holiday meal consists of the intestines and liver of sheep: wrap and thalia.
One of the most popular Moroccan foods during the Eid, known as Mechoui, is the freshest of fresh grills. Pieces of lamb or lamb meat marinated with parsley, coriander, cumin, black pepper, salt and grilled to perfection. Sheep liver is also converted into soft kebab wrapped with lace fat.
LKhlii is made from dried and salted meats and is a great way to store leftover lamb or festive lamb.
During the feast, the chorin is made from the legs of the slaughtered animal and prepared with chickpeas, saffron, turmeric, paprika, ginger, cumin and garlic. Raisins sometimes add a touch of sweetness.
Other favorite grilled ribs for the holidays, flavored onions, cumin, black pepper, ginger, coriander, saffron, lemon juice and garlic.
Holidays are the perfect time to try some of the best foods in the country, but Morocco never faces a shortage of delicious food. This list is only a glimpse of the wonderful cuisine that was originated in Morocco or elaborated by Moroccans.
With unique culinary traditions in every region, Morocco has something to satisfy all desires.
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