Moroccan cuisine is known for its rich flavors, aromatic spices, and a delightful blend of influences from Mediterranean, Arabic, and African culinary traditions. Here are 20 must-try foods when visiting Morocco:
- Tagine:
- A slow-cooked stew made with meat (often lamb or chicken), vegetables, and a blend of spices. It is named after the traditional clay pot it’s cooked in.
- Couscous:
- A staple dish made from steamed and fluffy granules of wheat, typically served with vegetables and meat.
- Bastilla (Pastilla):
- A savory and sweet pie made with layers of thin pastry filled with shredded meat (usually pigeon or chicken), almonds, and spices, topped with powdered sugar and cinnamon.
- Harira:
- A hearty soup made with tomatoes, lentils, chickpeas, and various spices. It’s often consumed during Ramadan to break the fast.
- Mechoui:
- Spit-roasted lamb, seasoned with cumin and coriander, resulting in tender and flavorful meat.
- Kefta Tagine:
- Ground meat, often beef or lamb, formed into small balls or patties and cooked in a tagine with tomatoes, eggs, and spices.
- Zaalouk:
- A salad made from eggplant, tomatoes, garlic, olive oil, and various spices.
- Mint Tea (Atay B’Naana):
- A sweet and refreshing tea made with green tea, fresh mint, and sugar. It’s a symbol of hospitality in Morocco.
- Khobz:
- Traditional Moroccan bread, typically round and flat, served with many meals.
- Chermoula:
- A marinade and relish used in Moroccan cooking, made with herbs, oil, lemon juice, and garlic.
- Moroccan Olives:
- Morocco is famous for its various types of olives, often served as appetizers or snacks.
- Msemen:
- A square-shaped, layered flatbread that’s pan-fried and often served for breakfast or as a snack.
- Rfissa:
- A dish made with shredded crepes, lentils, and chicken, flavored with fenugreek and served during special occasions.
- Sardines:
- Morocco is known for its delicious grilled or fried sardines, often seasoned with local spices.
- Maakouda:
- Deep-fried potato patties, served as a popular street food or appetizer.
- Briouat:
- Small, savory pastries filled with a variety of ingredients such as meat, cheese, or almonds.
- Smen:
- A preserved and fermented butter with a strong flavor, used in Moroccan dishes for added richness.
- Harcha:
- A pan-fried semolina cake, often enjoyed for breakfast with honey or jam.
- Chebakia:
- A sweet pastry made by folding strips of dough into a flower shape, deep-frying, and then soaking in honey and sesame seeds.
- Sellou:
- A sweet, energy-boosting snack made from toasted flour, almonds, sesame seeds, and honey, often consumed during Ramadan.