Indulge in the rich flavors of Moroccan food! Explore a culinary journey through diverse dishes, spices, and traditions. Discover the essence of Moroccan cuisine in this comprehensive guide. Embark on a gastronomic adventure as we delve into the world of Moroccan food. From aromatic tagines to flavorful couscous, Morocco's cuisine is a symphony of tastes and aromas. Join us in exploring the nuances of this culinary artistry.
Moroccan Food
Unlock the secrets of Moroccan spices, where every dish is a dance of flavors. From the warmth of cumin to the citrusy punch of preserved lemons, discover how these spices elevate Moroccan cuisine to unparalleled heights.
1. Couscous
What better way to start this Moroccan food guide than with couscous, the national dish of Morocco? It refers to a widely eaten Maghrebi dish of small durum wheat semolina grains. It is a staple food in many North African countries such as Morocco, Tunisia, Algeria, Mauritania and Libya.
In modern times, the production of couscous is mainly done mechanically, but it is traditionally made by soaking semolina in water and rolling it by hand to form small shells. The chickpeas are dusted with flour to keep them separate before rolling. Any pellets that fall off are rolled again until they achieve the correct shape.
As you can imagine, the traditional preparation of couscous is a labor-intensive process. Teams of people would work together to make large batches that would last for months. They would make balls of couscous and then leave them to dry in the sun. When ready to eat, couscous is steamed and rehydrated in couscous until desired consistency is achieved.
Couscous is usually served in a large clay pot or plate with meat or vegetable stew spooned on top. It is a communal affair where diners gather around the plate to enjoy the food. You only want to eat portions of the food directly in front of you, so hosts will often place a choice cut of meat in front of the honored guests.
Like Ethiopians, Moroccans traditionally eat using only their right hand. The left hand is used for hygienic duties and is thus considered impure. It is only used to pick up bread or pass dishes to other guests.
To eat, a portion of couscous is collected using the thumb and fingertips and then squeezed into a ball and eaten. As good as it is, remember to only use your thumb and first two fingers when scooping up the couscous. In Moroccan culture, consuming more is considered gluttony.
Interestingly, Friday is the traditional day to eat couscous in Morocco. Friday is a Muslim holy day and is equivalent to Sunday in Christian culture. After prayers, families will sit down to a large meal of couscous and stew made with seven vegetables - eggplant, carrots, zucchini, pumpkin, parsnips, tomatoes and cabbage.
2. Shakshuka (barbar omelette)
Shakshuka (or Shakshuka) refers to a popular Mediterranean breakfast dish of poached eggs cooked in a tomato sauce with peppers, garlic, onions, olive oil and spices. Popular throughout North Africa and the Middle East, its name translates to "mixture" and is thought to be Tunisian or Yemeni.
Shakshuka is a one-pan dish that can be prepared in a variety of ways. It is usually made with poached eggs although it can also be made with scrambled eggs like Turkish Menemen. Recipes vary but common spices include coriander, paprika, cumin and cayenne. Some versions may include preserved lemons, sheep's milk cheese, olives, harissa, sausage, and minced lamb, among other ingredients.
Shakshuka is usually served in the pan in which it is cooked, often with crusty Moroccan bread dipped in tomato sauce and poached eggs.
3. Taktuka
Similar to shakshuka, taqtuka refers to a Moroccan salad made with tomatoes, roasted bell peppers, olive oil, paprika, and fresh parsley. It is basically a less smooth and milder flavored version of Shakshuka made without eggs.
Unlike shakshuka, which is usually enjoyed for breakfast, taktouka is served with grilled meat and fish dishes or as a side dish for dipping with bread.
Taktouka, a Moroccan salad made with tomatoes and green peppers
4. Jaaluk
Jaluk is a popular Moroccan dip made with eggplant, fresh tomatoes, garlic, olive oil, and spices and herbs like cumin, paprika, parsley, and cilantro. Like taktouka, it is usually served as a dip with crusty bread or as a side dish to Moroccan fish, chicken or meat dishes.
Jaluk preparations vary but the best versions are made with fried brinjal. It adds a great smokiness and another layer of flavor to the dish.
5. Makouda
Makouda refers to a type of potato stir-fry made from fried potatoes with onions, garlic, cumin and coriander leaves. It is originally an Algerian dish that has also become popular in Morocco and Tunisia.
Makouda can be enjoyed in many ways. It can be eaten as an appetizer, as a side dish or as a filling for sandwiches. It is often served as a street food in Morocco and becomes especially popular during the month of Ramadan.
6. Harira
Harira is a tomato-based lentil and chickpea soup popular in Moroccan and Algerian cuisine. It can be eaten at any time of the year although it becomes especially popular during Ramadan when it is served to break the fast.
Harira recipes vary from recipe to recipe but it is usually made with tomatoes, chickpeas, lentils, onions, rice (or vermicelli), eggs, flour, herbs and spices. The name Harira comes from the Arabic word for "silk" and refers to the consistency of the soup after thickening with a Tedouira mixture of eggs or flour and water.
The stock can be flavored with beef, lamb, or chicken, although these ingredients can be omitted entirely to make a vegetarian version of the soup. Rice or vermicelli is often added as a filler while common spices include coriander, parsley, ginger, cinnamon and turmeric.
As described, Harira is one of the main dishes served for Iftar, the evening meal that breaks the fast. Like Chebakiya (Moroccan pastry), it is served almost every day in every Moroccan household during the month of Ramadan.
7. Restlessness
Bisara (or besara, besara) refers to a traditional North African soup made from dried and pureed fava beans or split peas. It is originally from Egypt although it has also become popular in Morocco, especially in the northern part of the country where it is often served on its own or as a side dish to fish.
To prepare, the beans are simmered with garlic, cumin, pepper, paprika and olive oil before being pureed to a smooth consistency. It can be enjoyed in different ways depending on how thick it is. Thin bisaras are eaten as soup while thicker versions are enjoyed dipped with crusty Moroccan bread.
Often sold as a street food in Morocco, bissara is a hearty and comforting dish usually eaten during the winter months.
Bissara, a Moroccan soup made with split fava beans or split peas
8. Briouat
Briouats (or briwats) are small Moroccan pastries made with a variety of fillings wrapped in a paper-thin Moroccan dough called warka. They can be baked or fried, sweet or savory and rolled into triangular or cylindrical shapes.
Pictured below are the delicious briouats. Recipes vary but they are usually made with meat (usually lamb, beef or chicken), cheese, onions and various herbs and spices such as cilantro, parsley, cumin, paprika, cinnamon and pepper.
Pictured below are almond briouats. Coated in warm honey and sesame seeds, they are filled with almond paste flavored with cinnamon and orange blossom water.
Nut brioats are enjoyed year-round in Morocco, often with tea, although they become especially popular during Ramadan. Families will make large batches of almonds leading up to Ramadan and then serve them throughout the month along with other Moroccan sweets such as chebakia and selou (roasted flour sweets).
9. Khabaj
Spend a day in Morocco and it becomes clear how important bread is to Moroccan cuisine and culture. Bread is to Moroccans what rice is to Southeast Asians. It is eaten at almost every meal and serves as both food and a vessel for scooping up Moroccan dips, salads, tagines, entrees and side dishes.
There are many types of bread in Morocco, but the most common is this round bread called khabaj. Often referred to as balls, in reference to the French word for strong white flour, khobj (or kesra, agrom) is a disk-shaped bread with a thick interior and crusty white texture. It's a versatile everyday bread that can be used as a scoop for Moroccan dishes or as a container for grilled meats and other sandwich fillings.
Khabaj is sometimes described as flatbread, but it is thicker than your average flatbread. Thickness varies among bakers, but many Moroccans prefer their khobz to be 1.5–3 cm (0.6–1.3 in) thick. They can be made into small individual-sized loaves or baked into large family-sized rounds measuring 30 cm (12 in) in diameter.
Khobaj is readily available in neighborhood bakeries and shops although many Moroccan families still prefer to make it from scratch (khobaj dayal dar). They would bake it in the home oven or in a communal wood-fired oven known as feran.
For breakfast, Moroccans like to eat khoz dipped in honey and soft cheese or olive oil. For lunch and dinner, it makes the perfect accompaniment to soups and tagines. Bread is considered sacred in Morocco and is rarely wasted or thrown away.
10. Batabout
Batbout (or mkhamer, toghrift, matlou') refers to a type of Moroccan flatbread. Made with semolina, white flour, and whole wheat flour, it's basically the Moroccan equivalent of the Middle Eastern pita, but it's cooked on the stove instead of baked in the oven.
Batabout is a versatile bread that can be made into different shapes. Like the pita, it has a pocket and is often used as a container to hold various sandwich ingredients. By itself, it is usually eaten for breakfast with butter, honey or jam, or served as a side to roast meat dishes.
11. Msemen
If you like crepes or pancakes, you will definitely enjoy misemen. Common in Morocco, Tunisia and Algeria, this thin, multi-layered flaky bread is a popular Moroccan breakfast and street food. You can think of it as the Indian paratha, the Singaporean roti prata or the Moroccan version of the Malaysian roti canai.
Msemen (or rghaif) is made from a dough consisting of flour, durum wheat semolina, softened butter, dry yeast, salt, sugar and water. The dough is cut into balls which are rolled and formed into thin circles. The sides are folded into a square to create the signature layer of dough sprinkled with semolina and butter. The square shaped dough is patted flat and cooked in a griddle or frying pan until golden brown and crispy on both sides.
Msemen can be savory or sweet and are often enjoyed for breakfast or as a snack with tea or coffee. When eaten for breakfast, they are traditionally paired with a hot honey and butter dipping sauce. Savory versions of misemen are often stuffed with various ingredients such as ground meat (usually beef or lamb), onions, herbs and spices.
Like khobz, mosmen is readily available at bakeries or street food stalls, but many Moroccans still prefer to make it at home.
12. Meloy
Melui refers to a type of Moroccan layered pancake or crepe similar to misemen. Meaning "rounded" in Arabic, the main difference is in its shape. Unlike msemen, which is formed into a square, melui is made into a coil or roll before being flattened and cooked on a stove.
Another difference is that melui is made with more semolina which gives it a different taste and texture to misemen. When done correctly, you can uncoil the bread toward the center, separating it from its outer edges. Like misemen, it is usually eaten with butter and honey for breakfast or as a snack with tea.
13. Tiger
One look at this popular Moroccan pancake and it becomes clear why it is called the "Thousand Hole Pancake". Made with semolina, baghrirs are small spongy pancakes known for the many small holes that form during cooking.
Popular in Moroccan and Algerian cuisine, Baghri pancakes are made with a crepe-like batter consisting of flour, fine semolina, baking powder, yeast, salt, sugar and water. It is the yeast in the batter that causes the holes in the pancakes.
As the pancakes cook, as the batter hits the pan, hundreds of bubbles form and break the surface, giving baghrirs their unique texture and appearance. Unlike western pancakes, baghri is only cooked on one side making it quick and easy to make.
Baghri is traditionally paired with a honey-butter sherbet and eaten for breakfast. They are a common part of the Iftar meal during Ramadan. The holes may trigger trypophobia in some people, but they actually do a good job of trapping and absorbing the syrups and jams associated with pancakes.
14. Mouffletta
It was interesting to learn that North Africa is home to the second largest Jewish diaspora in the world. Maghrebi Jews have lived in the region for over 2,000 years, long before the arrival of Sephardic Jews. Like any culture they have their own set of customs and celebrations, one of which is Mimuna.
Mimouna is a celebratory dinner held the day after Passover in some parts of the world with large Maghrebi Jewish communities such as Morocco, Israel, France and Canada. It is celebrated for the return to eating hametz, which is foods made with leavening agents such as leavened bread, pancakes and cookies – all of which are forbidden throughout the week of Passover.
Muffleta (or Muffleta, Muffleta) is a common dish served during Mimunah. It refers to a typical Maghrebi Jewish crepe made of flour, water and oil. It is usually served hot and enjoyed with butter, honey, syrup, jam, nuts and dried fruits.
15. Harcha
Harcha (or harsha) is a type of pancake or pan-fried bread made from semolina. Popular in Morocco and Algeria, its name means "rough" in Arabic and refers to the thick and crispy exterior of semolina bread.
To make harcha, a dough consisting of semolina, baking powder, butter, milk, salt and sugar is shaped into balls and rolled into coarse semolina. Balls are then formed into round shapes and deep fried on both sides until light golden brown. They can be made into small individual cakes or large rounds shared among many.
When cooked, hors d'oeuvres look a bit like English muffins although they are closer to cornbread in taste and texture. They are usually eaten for breakfast or as a snack with mint tea, usually with jam, cheese or honey-butter syrup. Like Baghrir, it is also a common Ramadan dish.
16. Crutch
Crachel (or el gorse) refers to a sweet Moroccan bread roll made of yeast-like dough enriched with fennel and orange blossom water. Fragrant and aromatic, they are brushed with egg wash and dusted with sesame seeds before being baked to a deep golden brown.
Like many of the breads in this Moroccan food guide, kratchel is commonly eaten for breakfast or as a snack with Moroccan tea, either by itself or with various spreads such as butter, jam or cheese. It can also be part of the Iftar meal for breaking the fast in Ramadan.
17. Tagine
After couscous, tagine is the most well-known dish in Moroccan cuisine. It's also the most interesting because it can often refer to both the dish and the unique (and often colorful) cookware used to make it. The word tagine comes from the Berber word tajin, meaning "shallow clay pot".
When referring to cookware, a tagine (or tagine) is a ceramic or earthenware vessel consisting of two parts – a flat circular base used for cooking and serving, and a distinctively shaped conical lid. It comes in different shapes and can be glazed or left as is. Cooks generally prefer unglazed tagines because they impart an earthy flavor to the cooked dish.
The tagine's cone-like shape is designed to trap steam and return condensed moisture to the simmering dish below. This reduces the amount of water needed to slowly cook and tenderize tough cuts of meat. Not only does this keep the meat as moist and tender as possible, it's a practical method of cooking in areas where water supplies are limited.
A tagine can be used to slowly cook Moroccan stews made with meat, poultry, fish, vegetables and fruit. Known for their sweet and sour flavor profile, spices commonly used in tagine dishes include turmeric, saffron, paprika, cumin, cinnamon, and ginger. Fresh herbs are often included in recipes along with other ingredients such as olives, preserved lemons, nuts and dried fruit.
Pictured below is kefta tagine, a popular type of tagine made with spicy beef or lamb meatballs cooked in a zesty shakshuka-like tomato sauce. Served with Moroccan bread, it is often made with eggs directly in the sauce.
Regardless of what it's made with, tagine is definitely one of the best dishes when visiting Morocco. You can't leave Morocco without trying it at least once!
18. Kebab
Skewered meat dishes are common in many cuisines and Moroccan is no exception. In Morocco, kebabs (or kotban) are usually made of lamb or beef marinated in a mixture of onions, parsley, olive oil, black pepper and salt. They are encased in alternating cubes of fat to keep the meat moist while grilling over hot charcoal.
When made with seasoned ground beef or lamb, the dish is known as kefta (or kofta) kebabs.
19. Bastille
Bastilla (or b'stilla, pastilla) is one of the most well-known dishes in Moroccan cuisine. It is equally popular in Algeria and refers to a savory pie made of light and crispy warka dough filled with poultry or seafood. Originally from Andalusia, the name Bastilla comes from the Spanish word pastilla meaning "small pastry".
Chicken bastilla is traditionally made with squab but more modern versions are now made with chicken. The bird is browned in butter and simmered with onions, parsley and various spices such as saffron, nutmeg and ginger. The chicken is then deboned, drained and reduced with boiled liquid egg to make a thick custard-like sauce.
In a circular pan, thin layers of buttered warkar dough are layered multiple times with sauce and shredded chicken. A layer of crushed almonds mixed with sugar and cinnamon is then added on top before being covered with a further layer of buttered warka dough. The pie is baked until golden brown and sprinkled with powdered sugar, cinnamon or toasted almonds before serving.
Unlike poultry bastilla which has a savory-sweet flavor profile, seafood bastilla is known to be more spicy. It is made with a filling of fish, squid and shrimp mixed with vermicelli noodles, black mushrooms and a spicy tomato sauce.
20. Chicken Rfissa
New mothers need nutritious food and Chicken Rifisa is proof of that. It refers to a popular Moroccan Berber dish of stewed chicken, lentils, and onions served on a bed of shredded tread pastry. In Morocco, it is usually given to mothers on the third day after giving birth because of its purported health benefits.
Chicken Arfisa is a variation on a centuries-old Arab dish of stew and broth served over bread. It is made with chicken and lentils seasoned with ras el hanout, fenugreek seeds, saffron and other spices. Chicken, lentils and broth are traditionally served on a bed of sliced and steamed trid pastry although misemen, melui, harcha or even day-old bread can be used as alternatives.
Chicken Rafisa is said to be beneficial for new mothers due to fenugreek seeds. A unique herb long used in alternative medicine, it is believed to have many health benefits for women recovering from childbirth.
Although chicken rfissa is traditionally prepared for new mothers, it is a popular dish that is often served at other occasions and family gatherings.
21. Fish chermoula
Chermoula (or charmoula) refers to a basic marinade or seasoning often used in North African cooking. Popular in the cuisines of Morocco, Tunisia, Libya and Algeria, it is traditionally used to flavor fish and seafood although it can also be used in meat, poultry and vegetables.
There are many variations of chermoula but it is usually made with garlic, salt, olive oil, fresh herbs, spices and an acidic ingredient such as vinegar or lemon juice. Recipes vary greatly by region, but some commonly used herbs and spices include coriander, parsley, cumin, paprika, harissa, turmeric, and black pepper.
According to a Moroccan food blogger, the chermoula flavor profile is so common in Moroccan cooking that it is often included in recipes without even realizing it. A good example of this is Jaluk. This favorite eggplant dip is made with the same ingredients as the classic chermoula, although most recipes don't mention it.
The name chermoula comes from the Arabic word chermel, which means "to rub or marinate something with a mixture of spices".
22. Stuffed Fried Sardines
Morocco is located on the northwest coast of Africa. It boasts 3,000 km (1,864 mi) of coastline and is home to an abundance of fish and seafood, perhaps none more important than sardines.
Sardines represent more than 62% of the Moroccan catch. Morocco processes about 600,000 tons of sardines per year and is the world's largest exporter of canned sardines.
Being abundant, sardines are a cheap food source in Morocco. They are a staple food for families living along the coastline and are a common ingredient in many Moroccan dishes, the most popular of which is fried sardines with chermoula.
Stuffed fried sardines are a classic Moroccan street food. It is made with chermoula sandwiched between two butterfly sardine fillets, dredged in flour and then pan-fried.
23. Babbouche
If you're a fan of Vietnamese ốc, you'll definitely enjoy babbouche. It refers to a favorite Moroccan street food made of snails cooked in a spicy broth.
Recipes vary from vendor to vendor, but babouche (or ghal) can be flavored with up to fifteen different spices and herbs such as licorice root, aniseed, thyme, lavender, and tea leaves. Served in a bowl with broth and fished with a toothpick, this is a type of snail soup that is especially popular in winter.
24. Chewbacca
Chewbakia (or mkharka) refers to a deep-fried Moroccan sesame cookie. It is known for its flowery shape and crunchy texture and is traditionally prepared during the month of Ramadan.
To make Chebakiya, strips of spicy sesame dough are fried until golden brown and crispy like roses. The cookies are then coated with a syrup made from honey and orange blossom water and sprinkled with sesame seeds.
Making chewakia seems easy but folding the dough into the right shape can be time consuming. Moroccan women often worked together to make large batches that they would share among themselves until Ramadan.
Like harira, chebakiya is traditionally a dish served to break the fast but is often prepared to celebrate other occasions.
25. Cellu
Like chebakiya and harira, sel is also one of the most eaten foods in Ramadan. Also known as sfouf or zmita, it refers to a unique Moroccan dessert made from fried dough mixed with butter, honey, toasted almonds, toasted sesame seeds and spices.
To prepare, the ingredients are mixed together to form a thick rich paste which is formed into a pyramid and decorated with almonds. Individual portions are cut from the pyramid and served on plates.
Since it is a nutritious and calorie-packed food, selu is considered a natural dietary remedy and is often given to lactating mothers to increase lactation. For this reason, nursing Moroccan women are advised to consume cellu for at least thirty days after giving birth.
26. Kab el Ghazal
Kab el gazelle (or cornes de gazelle in French) refers to these crescent-shaped cookies popular in the cuisines of Morocco, Algeria and Tunisia. Often served on special occasions, the name literally translates to "gazelle ankles" although they are commonly referred to as "gazelle horns".
Gazelle horns are made with flour-based dough filled with almond paste mixed with cinnamon and orange blossom water. They are baked until light golden and then dipped in orange blossom water before serving. Dusted with powdered sugar, they are known as kab el ghazal m'fend.
27. Ghoriba Bahla
Ghoriba refers to a type of Moroccan shortbread cookie made with ground almonds and toasted sesame seeds. They can be made in a variety of ways but one of the most common is Ghoriba Bahla, a version known for the distinct cracks formed on its surface.
Like imperfections or accidents in Ghoriba cookies which are very desirable. Cracks indicate that the cookie was made with the correct ratio of ingredients and thus has the desired texture Without these cracks, a cookie can simply be called Ghoriba, not Ghoriba Bahla.
28. Crow d'Essaouira
Named after the coastal city of Essaouira, kaak d'essaouira refers to a Moroccan cookie made with flour, fennel, sesame seeds, orange blossom water, vanilla, salt and sugar. Made without eggs, this is a type of vegan cookie commonly sold as street food throughout Morocco.
29. Sponge
Donuts are a common dessert in many cuisines and Morocco is no exception. Sfenge (or sfinze) refers to a type of Maghrebi donut made from a glutinous unsweetened yeast dough. A popular Moroccan street food, they are chewy and fluffy and can be eaten as is, sprinkled with sugar or soaked in honey.
Saenz is believed to be of Andalusian origin and is said to be the inspiration for French beignets. Outside North Africa, they are often consumed by Moroccan and Sephardic Jews to celebrate Hanukkah.
30. Mint tea
If you're looking for something to pair with these delicious Moroccan desserts, look no further than a Moroccan tea made with mint tea, green tea base, spearmint leaves and sugar. It is a symbolic drink and a central element of social life in the Maghreb.
Like Ethiopian coffee or its Argentine counterpart, Moroccan mint tea is associated with brewing and serving rituals. It is traditionally made by the male head of the family and given to guests as a sign of hospitality. The tea is poured into the tea glass from a height to gently aerate the tea and enhance its flavor.
Mint tea is usually consumed throughout the day as a social activity in Morocco. Traditionally, it is served three times per curry. The amount of time it spends steeping gives each glass a distinct flavor, hence the Maghrebi proverb:
FAQs
Q: What makes Moroccan cuisine unique?
Moroccan cuisine is a captivating blend of flavors, combining spices, herbs, and cultural influences. The use of aromatic spices, slow-cooking techniques, and the incorporation of diverse ingredients contribute to its uniqueness.
Q: Can I find vegetarian options in Moroccan cuisine?
Absolutely! Moroccan cuisine offers a variety of delicious vegetarian dishes, such as vegetable tagines, couscous with vegetables, and flavorful lentil soups.
Q: What is the significance of mint tea in Moroccan culture?
Mint tea holds a special place in Moroccan culture, symbolizing hospitality and friendship. It is often served during social gatherings, welcoming guests with warmth and refreshment.
Q: How is Moroccan street food different from restaurant dishes?
Moroccan street food is a vibrant display of quick bites and snacks, reflecting the fast-paced nature of street life. It's an affordable and convenient way to experience the diverse flavors of Moroccan cuisine.
Q: Are there regional variations in Moroccan desserts?
Yes, each region in Morocco boasts its unique dessert specialties. Coastal areas might feature seafood-inspired desserts, while mountain regions showcase nutty and hearty pastries.
Q: What is the main ingredient that gives Moroccan dishes their distinct taste?
The combination of spices, especially the blend known as Ras el Hanout, plays a crucial role in giving Moroccan dishes their distinctive and rich flavor profile.
Conclusion
Moroccan food is not just a meal; it's a sensory experience that transports you to the heart of North Africa. From the bustling streets to the serene mountains, each bite tells a tale of tradition, innovation, and cultural richness. So, embark on this culinary journey, savoring the magic that is Moroccan cuisine.
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