Embark on a culinary adventure in Morocco and immerse yourself in the delightful world of Traditional Moroccan Dishes. When you visit this vibrant country, the diverse and flavorful Moroccan cuisine is an experience not to be missed. In this guide, we present a tantalizing array of the most popular Moroccan dishes that are a must-try during your stay.
Indulge in Morocco’s most famous culinary creation, Tagine. Slow-cooked in a clay pot with a conical lid, this dish features a medley of vegetables, spices, and various meats, including beef, chicken, and lamb. Available at roadside stops, cafés, and upscale restaurants, Tagine captures the essence of Moroccan cuisine.
A culinary amalgamation of meat, vegetables, and steamed couscous grains, Couscous is another popular Moroccan delight. Despite its simplicity, the dish bursts with robust flavors, offering a delightful combination of textures and tastes.
Embark on a journey of flavors with Harira, a famous Moroccan soup. This tomato-based creation, served with chicken and lentils, combines rice or thin noodles in a hearty beef or lamb broth. Traditionally enjoyed as a starter, Harira holds a special place, especially during the month of Ramadan.
Immerse yourself in the rich history of Fassi (Fes) cuisine with Bastilla, a symbol of Moroccan culinary heritage. This intricate pastry, filled with chicken, eggs, almonds, and spices, occasionally enriched with fish, is a savory delight often sprinkled with sugar and cinnamon. Best enjoyed on special occasions.
Experience the culinary excellence of Marrakech with Tanjia, a dish prepared with meat, garlic, cumin, saffron, and lemon. Cooked in a distinctive pottery-shaped pot in traditional ovens, Tanjia is served hot, offering a taste of Marrakech’s authentic flavors.
Delight in one of the best-loved Moroccan dishes, Rfissa. This slow-cooked creation features chicken with lentils marinated in high temperatures, infused with fenugreek, saffron, and cumin, all atop a bed of bread. While traditionally served to new mothers, it’s a treat available for enjoyment at any time.
In the northern and eastern regions of Morocco, savor the popular delicacy of Bissara. Primarily made from beans or galbanas, this nutritious meal requires the addition of olive oil and a touch of breezes for an extra layer of flavor.
Zaalouk, one of the most famous Moroccan dishes, presents a refreshing salad made from grilled or fried eggplant, tomato sauce, roasted pepper, garlic, and delightful Moroccan spices. Enjoy it cold with Moroccan bread, either as a prelude or accompaniment to main dishes.
Enhance your culinary experience with Seffa, a Moroccan specialty often served during special occasions between the main course and dessert. Uncover the unique recipe that adds a touch of celebration to your dining experience.
Immerse yourself in the tradition of Morocco with Mechoui, a traditional lamb barbecue often served at Moroccan weddings. More than a specific recipe, it represents a cooking method that showcases the culinary expertise of Morocco.
Explore the sweet side of the Traditional Moroccan Dishes with Kaab El Ghazal, delicious gazelle horns prepared with almonds and coated with shortbread enriched with orange blossom. A delightful treat, especially when paired with a soothing mint tea.
Indulge in the tasteful experience of Ghriba, a pastry inspired by an Andalusian specialty. In Morocco, it is prepared with vegetable oil, making it a cupcake served on special occasions like engagement parties or weddings.
This is a very special recipe for Moroccan tagine, traditionally served during the festival of Eid el-Kebir and prepared with lamb neck, almonds, raisins, honey and cinnamon, the whole being subtly balanced by the blend of Ras-El-Hanout. The dish is prepared days before the party, the meat having to cook for long hours, to come off effortlessly. In the traditional recipe, kidney fat was added to form a protective film, which kept the dish at a time when there was no refrigerator.
Briouate, or briwate, is a flaky triangle that can be both sweet and savory. Originally from Fez, its most common version consists of almonds, sugar, orange blossom water, and cinnamon, all wrapped in a sheet of Moroccan Bastilla. Briouates with seafood are also very popular. There are other recipes where the triangles are stuffed with minced meat, chicken, cheese, or vegetables.
During Traditional Moroccan Dishes, many salads are served before or during the dish, hot or cold. Whether simple or complex, all bring a touch of freshness and allow Moroccans to eat a lot of vegetables. Cucumber tomatoes, cumin carrots, eggplant zaalouk, zucchini with hazelnuts, celery mushrooms, and orange lentils … once again, the variations are endless!
Moroccan dessert dishes are quite light. Chebakia is, with almond briouate, the flagship pastry of Ramadan. The dough, made with wheat flour, eggs, orange blossom water, anise, and almond, is fried in vegetable oil, then covered with honey and sesame seeds. It is also one of the cheapest and most common cakes in Morocco.
Atay or mint tea is the national drink for Moroccans, as it drinks all day at breakfast, after lunch and afternoon, and is served in cafes, events, and holidays. Moroccan tea accompanies many pies and sweets, and mint can be replaced with other herbs, such as Shiba.
Snail soup is a Traditional Moroccan Dishes, you can find all over the country. Use a toothpick to pick out the snails from the shells, then slurp up to the soup. Locals believe the broth is good for digestion and fever.
Flame-grilled chunks of lamb (kebab) and spiced minced meat made into a sausage and grilled on a skewer (kofta) are a favorite Traditional Moroccan Dishes. It is typically eaten with a simple chopped tomato and cucumber salad and a disc of flatbread.
Sellou is a popular Moroccan sweet consisting of oven-browned flour, fried almonds, and toasted sesame seeds. The dessert is not baked, as all of the ingredients are combined instead. Rich and nutty, sellou acts as food that restores energy and health, which is the reason why it is traditionally served during Ramadan and at celebrations or special occasions.
Orange is an essential part of Moroccan cuisine. It is served in all sauces, sweet or savory. It is also found in salads, served at the end of a meal. Oranges are mixed with sugar, cinnamon, orange blossom water, and a few mint leaves and make for a refreshing dessert after all the dishes we have just listed. Finally, the orange juices that can be found in the markets of Marrakech or on the Jema El Fnaa Square are absolutely delicious.
