If you’re heading to Morocco for vacation or business, know that you’re in for a gastronomical treat. The food of Morocco ranks high on lists of the world’s best recipes and is well worth exploring. You will not be disappointed with the incredible variety, exotic seasoning and innovative ingredient combinations that await you.
Not heading to Morocco anytime soon? Then pick up a Moroccan cookbook or two and indulge in the flavors of Morocco in the comfort of your own home.
The following slides feature 10 famous Moroccan foods to seek out in restaurants and in Moroccan houses.
Couscous is prepared weekly in many Moroccan houses. and the presentation pictured here “couscous with 7 vegetables” is one of the most popular versions. Lamb, beef or chicken is stewed along with a lot of vegetables then arranged on a glorious heap of tender, steamed couscous grains. As with many other Moroccan dishes, everyone gathers round to eat from one super-sized communal plate.
2- Moroccan Chicken Bastilla:
Moroccan Chicken Bastilla is Moroccan famous rendition of a savory pie, and it actually doesn’t get better than this. Traditionally pigeons were the birds of choice, but here chicken is cooked with saffron, ginger, pepper, and cinnamon, then layered within a crispy “warqa” pastry with an herb-laden omelet and fried almonds scented with orange flower water. An utterly amazing fusion of flavors and textures.
The sky’s the limit when it comes to tagine, the famous slow-cooked Moroccan recipes which take its name from a traditional clay or ceramic plate it’s traditionally cooked in. Shown here is a Berber tagine with meat and vegetables. It’s arranged in conical fashion and left undisturbed to cook till tender, making a delicious and beautiful presentation. Tagines are traditionally eaten directly from the cooking vessel, using chunks of Moroccan bread to scoop up meat, veggies, and sauce.
For a vegetarian version, simply omit the meat (you’ll need to reduce liquids and cooking time)
There may be nothing elegant about pouring hot meat and broth over a plateful of bread, yet around the world, such humble fare is regarded as savory, satisfying comfort food at its best. In Morocco, it takes the form of Rfissa, a wonderful presentation of stewed chicken and lentils fragrantly seasoned with fenugreek, saffron, and Ras el Hanout. The dish is was actually served to new mothers, but it’s also a popular specialty plate to offer to family or guests on other occasions.
5- Chicken with Preserved Lemon and Olives:
This classic, versatile plate is also one of Morocco’s most famous and ubiquitous. And no wonder! It’s just delicious and works beautifully for any occasion ranging from casual family dinners to celebratory banquets. You’ll find it offered in houses, restaurants and sometimes on the street in tiny outdoor dining venues. Shown here is a Roasted chicken with preserved lemons and olives presentation, but the dish is also easily prepared in a traditional tagine or conventional pot. Lots of onions are cooked to a puree-like consistency with saffron and ginger; preserved lemons and olives are tangy additions to finish the dish.
6- Moroccan Fava Bean or Soup-“Bessara” :
Bessara is a humble but delicious Moroccan dish of pureed beans which can be found as junk food and even homemade comfort food. Made from either the dried split peas or the dried fava beans, it’s seasoned to taste with garlic, lemon juice, and olive oil so it’s presented in a pureed form with cumin, paprika, and even with olive oil and “harissa” on the side as condiments.
7- Moroccan Tangia Marrakchia:
This slow-cooked Marrakesh dish is traditionally prepared in a clay pot called the “tangia”. Rather than cook the meat at home, the tangia would be brought to an oven adjacent to a “Moroccan hammam,” where it would be slow-cooked in the ashes from the fire used to heat the bathhouse. Because actually tangia was popular among men, particularly unmarried workers, it’s sometimes referred to as “bachelor’s stew.” It’s also served as a family plate or restaurant offering.
If you don’t have a tangia, you can simply use a dish using another oven-proof clay pot, a Dutch oven, or a deep casserole.
8- Classic Moroccan Lamb or Beef Kebabs (Brochettes):
We grill all kinds of food year-round in Morocco and these lamb or beef brochettes among our very favorites. Usually reserved for special occasions, most notably in the days following Eid Al-Adha, they’re best made with pricier, extra tender cuts of meat such as leg of lamb or fillet of steak.
The traditional seasoning below includes a variety of onion, herbs and zesty amounts of paprika, cumin, salt, and pepper. Cayenne pepper is optional; if you like to include it.
9- Moroccan Mint Tea Recipe – Atay:
Could any Moroccan beverage be more iconic than the sweet Moroccan mint tea? This famous and beloved drink is made by steeping green tea with a generous handful of mint leaves; sometimes other types of mint or herbs can be added. Many families serve tea more than once a day, and Moroccan hospitality ordered that the Moroccan must always offer mint tea to both drop-ins and expected guests.
10- Msemen Dough Recipe for Square-Shaped Moroccan Pancakes:
probably you are familiar with rghaif, the round Moroccan pancake. actually this recipe uses the same dough to make msemen, a flattened square-shaped version of “rghaif”. But here instead of rolling up the dough and making flat circles, the dough is made into square shapes.
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