Moroccan Food: unique and delicious recipes

Moroccan food is diverse and attractive, and it applies not only to the landscapes of Morocco but also to its cuisine. Morocco has many surprises in the culinary world, featuring French, Spanish, and Arabic-Islamic influences. Local produce, fresh spices, and delicate aromas make every gourmet’s heart beat faster. Vegetarians don’t have to go hungry in Morocco either; they can try one of the many types of vegetable dishes.

Our experts take you on a journey into oriental spices and introduce you to the best Moroccan foods.

Moroccan food

Moroccan food is a Mediterranean cuisine characterized by its variety of Arab, Jewish, and Amazighdishes.

Moroccan cuisine includes savory dishes such as couscous or tajines. On the meat side, lamb is served in different forms, such as lamb, skewers, roasts, or mice. You can taste cockerels stuffed with almonds, Moroccan red mullet, eggplant fritters, and potatoes…

On the pastry side,  Kaab el Ghazal are inevitable, but let’s remember the date cookies or the ghribas. The Moroccan tea will quench your thirst at the end of the meal.

Tagine The Iconic Slow Cooked Moroccan Dish

Morocco’s national Morocco food is a delicious stew made from meat and vegetables. The name describes Moroccan food and the type of preparation. The traditional Tagine is prepared in a pointed clay pot and stewed for a long. The recipes range from different meat to vegetable or fruit variations.

Ingredients:

• 500g of chopped chicken or lamb.
• 2 onions, chopped finely.
• 2 minced garlic cloves.
• 2 teaspoons of ground cumin.
• 2 teaspoons of ground ginger.
• Ground cinnamon, 1 teaspoon.
• 2 tablespoons of olive oil.
• 1 cup of dried prunes or apricots.
• To taste, add salt and pepper.
• Garnish with fresh coriander.

Instructions:

• Heat the olive oil in a heavy-bottomed pot or tagine and brown the meat.
• Sauté the garlic and onions until they become transparent.
• Stir thoroughly after adding the seasonings.
• Bring to a boil, then lower to a simmer after adding enough water to cover the meat.
• Simmer for one to two hours, or until the meat is cooked, after adding the dried fruits.
• Before serving, garnish with fresh coriander.

Couscous Morocco’s National Dish and Its Varieties

Couscous is another Moroccan national food in Morocco and is considered a typical Friday meal. It is usually served on a plate in large mountains and with the family after the traditional Friday prayer. Couscous is eaten with the hands. However, only with the right hand, as the left hand is considered unclean.

Ingredients:

• 2 cups of couscous
• 2 tablespoons of olive oil
• 1 teaspoon of salt
• 2 ½ cups of broth or water

For the topping:

• 500g of optional chicken or lamb
• 2 carrots, sliced and peeled
• 2 diced zucchini, 1 chopped onion, and 1 can of drained chickpeas
• 1 teaspoon of ground cumin
• 1 teaspoon of paprika
• ½ a teaspoon of cinnamon
• To taste, add salt and pepper.
• 3 cups of broth or water

Instructions:

• If using, brown the meat in a saucepan with hot oil. Add the broth, onions, and seasonings. For forty-five minutes, simmer.
• Cook the chickpeas, zucchini, and carrots until they are soft.
• In the meantime, put the couscous in a bowl, add a little olive oil, and fluff it up with your fingers. Cover with 2 ½ cups of hot water or broth, and let it steam for 5 minutes.
• After fluffing the couscous once more, serve it with the broth, meat, and vegetables on top. Warm up and enjoy!

Beghrir The Moroccan Pancakes with a Thousand Holes

The name for pancakes in Morocco is also “beghrir.” The tasty flatbreads look like small pancakes made from just a breadstick. They taste best with honey and butter for breakfast or as a dessert. The many small holes on the surface make it possible for the pet to soak in well.

Ingredients:

• 2 cups fine semolina.
• 1 cup all-purpose flour.
• 1 tsp baking powder.
• 1 tsp dry yeast.
• 1/2 tsp salt.
• 3 cups warm water

Instructions:

• Blend all ingredients until smooth and let the batter rest for 30 minutes.
• Heat a non-stick pan and pour a small ladle of batter.
• Cook on one side until bubbles form and the surface is dry.
• Serve warm with honey and melted butter.

Harira Morocco’s Hearty and Traditional Soup

This hearty soup is trendy in the fasting month of Ramadan and serves as the first Morocco food to break the fast after sunset. Recipe and preparation vary from region to region. Still, this aromatic Morocco food usually consists of meat, chickpeas, lentils, and oriental spices.

Ingredients:

• 1 chopped onion
• 2 diced tomatoes.
• 1 cup of lentils.
• 1/2 a cup of chickpeas.
• 2 chopped celery stalks.
• 2 teaspoons of ground cumin.
• 1 teaspoon of ground ginger.
• To taste, add salt and pepper.
• Garnish with lemon slices and fresh coriander.

Instructions:

• Sauté the onions in a saucepan until they become transparent.
• Stir in the chickpeas, lentils, tomatoes, and seasonings.
• Add enough water to cover and come to a boil.
• Simmer the lentils over low heat until they are soft.
• Add lemon slices and coriander as garnish.

Mechoui The Art of Moroccan Roasted Lamb

Moroccan cuisine consists of roasting mutton or lamb and takes a little longer to prepare. Morocco cuisine is served in a specifically designed oven packed with wood. As soon as the oven is heated enough, the whole lamb is hung up and roasted for several hours.

Ingredients:

• 1 cleaned and prepared entire lamb.
• 4 tablespoons of ground cumin.
• 4 tablespoons of paprika.
• Ground coriander, two tablespoons.
• Add salt to taste.
• Olive oil.

Instructions:

• To make a paste, combine the olive oil and spices.
• Make sure the lamb is well coated by rubbing it with the paste.
• Give it a few hours or perhaps overnight to marinate.
• The meat should be tender and easily pulled apart after roasting in a modern oven or a traditional clay oven.
• Pull the meat from the bone and serve hot.

Pastilla The Perfect Sweet and Savory Moroccan Pie

This Fez specialty from Morocco is a mix of sweet and salty tastes that really stands out. Traditionally, the filling is made of pigeon meat and almonds spiced with saffron, cinnamon, and fresh coriander. But most puff pastry in Moroccan food is made with chicken.

Ingredients:

• 500g of cooked and shredded chicken.
• 1 sliced onion and two teaspoons of ground cinnamon.
• 10 phyllo dough sheets and half a cup of roasted and crushed almonds.
• Butter that has melted for brushing.
• Garnish with cinnamon and powdered sugar.

Instructions:

• Sauté the onions in a skillet until they become transparent. Stir in the cinnamon and chicken.
• In a pie plate, arrange five sheets of phyllo dough and brush each with melted butter.
• After adding the chicken mixture, scatter the ground almonds on top.
• Tuck in the edges of the remaining phyllo sheets and cover.
• Bake for 25 to 30 minutes at 180°C, or until golden brown.
• Add cinnamon and powdered sugar as garnish.

Sardines A Moroccan Seafood Delight

There is a large selection of excellent fish Morocco foods on Morocco’s coasts; the delicious sardines are particularly popular. These are grilled or sardine fillets with chermoula (Moroccan marinade).

Zaalouk The Flavorful Moroccan Eggplant Salad

Although Moroccan cuisine is best known for its various meat Morooco foodies, vegetarians are not neglected in Morocco either. Colorful salads in cooked or raw form are served with almost every Morocco food. A prevalent variant is Zaalouk, a salad with eggplant, tomatoes, garlic, and spices.

Ingredients:

• 2 big aubergines.
• 2 diced tomatoes.
• 2 minced garlic cloves.
• 1 teaspoon of ground cumin.
• Ground paprika, 1 teaspoon.
• To taste, add salt and pepper.
• Olive oil for cooking.
• Garnish with fresh coriander.

Instructions:

• The eggplants should be roasted until the skin is browned. Mash and peel the meat.
• Add the olive oil to a pan and sauté the garlic. Add the spices and tomatoes.
• Cook until the flavors combine after adding the mashed eggplant.
• Add some fresh coriander as a garnish.

Kaab el Ghazal The Delicate Moroccan Gazelle Horn Cookies

Moroccan cuisine has many delicious desserts, but you should try these pastries. The filling of the  Kaab el Ghazal consists of a heavenly almond paste with orange blossom water and cinnamon.

Moroccan Mint Tea The Symbol of Hospitality and Culture

You will come across this drink on almost every menu in Morocco: the traditional Moroccan Mint Tea. The national drink is a sign of Moroccan hospitality and is a welcome drink. The combination of green tea, mint leaves, and sugar tastes lovely.

Would you like to taste more?

Morocco surprises with various delicacies and offers a lot to meat lovers and vegetarians. Discover Moroccan cuisine on a culinary tour and immerse yourself in the fascinating culture.

Frequently Asked Questions