It’s actually one of the oldest cuisines in the world!
Moroccan cuisine has roots in Berber, Arab, Mediterranean and europe cuisines. Its distinct character comes from the influence of Morocco’s Phoenician, Jewish, Arab, Andalusian, French and Spanish overlords and its geographic location between Europe and Africa. Traditional Moroccan cuisine uses simple ingredients that are not expensive or exotic, like olives, almonds, dried fruit (especially dates), cereals like barley (known locally as bulgur) and wheat (known locally as griz), the spices cinnamon and cumin.
here are best of Moroccan cuisine to try
Tagine is a popular Moroccan dish consisting of cooked, spiced meats and vegetables which are slowly simmered in an earthenware cooking vessel. Tagine can be made with lamb, chicken, beef or fish. There are many versions of Tagine but what is common between them all is that they are very aromatic with lots of spices. They also have some vegetables like peppers, onions and garlic.
This ancient food—known as Moroccan pasta—is made from tiny bits of semolina or flour that are cooked with water or broth in a special pot. It is traditionally served with vegetables, chicken, fish, lamb, beef, or just about any kind of meat. Couscous can also be used in desserts. The mixture is steamed over hot coals and eaten warm by rolling it up in a large flatbread called Malsouka with various toppings.
This traditional Moroccan soup is typically made with lamb or chicken, rice, chickpeas and spices like cumin and coriander. There are different stories as to where it originated and why it’s eaten for Ramadan (which lasts 30 days), but harira is an important dish in Morrocan cuisine. You can find it at cafes and restaurants all over Morocco, including those serving traditional Moroccan food, but also in most cities worldwide.
B’stilla or Pastilla
is a traditional dish from Moorish cuisine. It consists of chicken or lamb, sliced and layered on top of a pastry crust with onions, cinnamon, almonds and spices. The dish has been described as a meat pie which originates from Morocco. The first written recipe for B’stilla was included in a 13th century cookbook called Kitab al Tabikh al Kawākib by Ibn Razīn. If you’re planning to visit Morocco anytime soon, consider trying out B’stilla as it is an iconic Moroccan dish! To learn more about other Moroccan dishes make sure to check out our list!
The first must try dish of Morocco is Tanjia. Tanjia is a lamb stewed with lemon, pepper, ras el hanout, cinnamon and green olives. This delicious dish is very similar to Tagine but has some variation it is left to cook long hours by beeing tucked into ashes of a fire.
tanjia refers to both the contents and the container of the dish.
Chicken with Preserved Lemon and Olives
Chicken is something of a staple in Moroccan cuisine. With its strong flavors, it goes perfectly with preserved lemon and olives, making it one of the most popular Moroccan dishes. A traditional recipe, Chicken with Preserved Lemon and Olives is simple enough for even beginner cooks to pull off.
Lamb or Beef with Prunes
You can’t leave Morocco without trying both. The combination of meat and fruit is delicious, but it goes back centuries in Moroccan history; people were cooking lamb or beef with prunes as far back as 500 BC. If you find yourself in a tagine restaurant (most will offer both), order either/or, then thank your waiter for bringing your food into modern times.
It’s said that rfissa was once a dish for royals, but now it’s one of Morocco’s most popular dishes. This stewed chicken and lentils are cooked with fenugreek and saffron before being served with a tasty broth over bread. The unique aroma will make your mouth water before you take your first bite.
The Moroccan mechoui dish is made of meat cooked over an open fire, often on a spit. Mechoui is typically prepared with lamb or mutton, but chicken and beef are also sometimes used. W
of fresh seafood, making sardines an important dish in Moroccan cuisine. How do you enjoy your sardines? Keep it simple with some fresh lemon juice and olive oil or spice things up with some harissa or tomato salsa. Either way, treat yourself to a taste of Morocco!
crunchy almond briouat. Sweet and crispy, it is a bite sized pastry that’s perfect for any occasion – even if breakfast time! You can find these pastries in any Moroccan bakery or just about any restaurant that serves Moroccan food as a snack or even as an appetizer before your main course. In Arabic, Briouat literally means in rolls, which describes exactly what these are – small sweet rolls of dough filled with almonds and honey.
Best way to end any Moroccan meal cup of mint tea one of Morocco’s most distinctive culinary traditions is a kind of tea called Moroccan mint tea. If you’re new to Moroccan culture, it will be love at first sight. If not, then just try it—you’ll see what we mean. In addition to being unusually delicious and aromatic, Moroccan mint tea is also prepared in a unique way that creates an unforgettable drinking experience.
One of what makes Moroccan cuisine so special is its diversity. The country has been an intersection for North Africa and Western Europe, so it’s no surprise that ingredients such as olives, dates, and almonds are found in local food. What makes each dish special is how they incorporate these ingredients into their own take on traditional dishes.