Moroccan cuisine offers an array of delightful flavors, aromas, and textures. This is largely due to the various cooking techniques and ingredients that come together to create a delicious symphony of mouth-watering dishes.
Sfenj and maakouda are two popular Moroccan street foods that can be enjoyed on the go. Sfenj is an airy doughnut stuffed with different fillings and served at breakfast or as a snack alongside a glass of tea.
1. Tagine
A tagine is a North African cooking vessel that also doubles as a beautiful serving dish. The base is wide and shallow, with a tall cone-shaped lid that steams and circulates flavors as it cooks.
This eye-catching cookware allows Moroccan meat, poultry and fish dishes to be moist and tender, while maintaining their natural flavor. Tagine recipes often use spices like paprika and saffron, as well as nuts and preserved lemons.
A Moroccan favorite is chicken tagine with apricots, which features the classic North African spice blend of Ras El Hanout (cardamom, clove, ground cinnamon, cumin, peppercorn, mace, nutmeg and turmeric). This hearty dish can be made even healthier by replacing the chicken breasts with lamb. It's a great dinner to impress company, but it's easy enough for a weeknight. Serve with couscous and Moroccan bread.
2. Harira
Harira is a savory Moroccan dish that can be made with different vegetables or meat. It is a favorite dish for Ramadan and also is served at other celebrations like weddings. This mouthwatering dish is known to be good for the health especially of women after childbirth and is a must try on your trip to Morocco.
This dish is a Moroccan classic that can be found everywhere throughout the country. It is a delicious and flavorful combination of chicken and onions that is flavored with saffron and other spices. It is usually topped with a dash of powdered sugar and cinnamon to give it that sweet kick. It is usually served with a side of msemen and dates. Like most Moroccan dishes, it can be adapted to suit individual preferences. The msemen can be substituted with other breads such as pita.
3. Seffa
A popular dessert, this steamed pudding is a kaleidoscope of flavors with a base of either couscous or vermicelli noodles garnished with powdered sugar and ground pistachios, raisins, and cinnamon. When it includes meat, it’s called seffa medfouna, meaning “buried,” as the chicken, lamb or beef is buried in the noodles.
This traditional soup contains snails, which are a common staple in Moroccan cuisine because they are believed to be good for digestion and fever. The broth is rich and creamy, while the shells can be picked out using a toothpick for added texture.
The perfect way to wrap up a meal, stuffed camel spleen is made with olives and spices, then grilled on charcoal for a hearty dish that’s especially great for weddings, birth celebrations and circumcision parties. Be sure to have some bread on hand to scoop up all the goodness!
4. Zaalouk
This zesty eggplant tomato dip, also called baba ganoush, has Lebanese roots but it's very popular in Morocco. It's a cooked vegetable dip combining eggplants, tomatoes, garlic and spices. The eggplant may or may not be roasted before being combined with the other ingredients, but either way this is one delicious appetizer.
This is a great Moroccan dish for vegetarians and vegans as it is full of healthy vegetables. You can also experiment with different spices and toppings to suit your tastes. For example, adding a pinch of cinnamon can give it a nice sweetness. Alternatively, try adding a finely chopped red pepper for an added spiciness.
This eggplant dip is wonderful with crusty bread, khobz or harcha at the start of a meal or as an accompaniment to tagines and other meat and fish dishes. It also makes a tasty spread or filling for sandwiches and wraps like this vegan eggplant halloumi wrap.
5. Snails Soup
Snails (Gastropoda) are mollusks that are commonly eaten in various dishes worldwide. They are considered healthy and are rich in nutrients.
Snail soup is one of the most traditional and popular foods in the North Chungcheong region. It is a simple dish but packs in a lot of nutritional value. It is made with soybean paste broth, taro stems, sweet cabbage, and marsh snails.
The snails are cooked in a delicious garlic herb butter sauce, and the whole thing is garnished with parsley. It is a great appetizer or light dinner. Snail soup is also a perfect dish to enjoy during cold weather. It will warm your body and fill your tummy. However, if you are not a fan of snails, you can replace them with chicken or beef.
6. Makouda
The Djemaa el-Fna square is the best place to sample Morocco's street food. Here you'll find the usual kebabs but also sweet cheek meat from sheep's heads, snail soup that locals believe wards off colds and fried calves' liver with spices.
Another traditional Moroccan dish is tangia, which like tagine gets its name from the cooking clay pot it's served in. Traditionally it's filled with chunks of lamb or beef, herbs and a blend of spices and then slow cooked amongst embers.
For dessert, try briwat, which are little phyllo-style triangle pastries filled with anything from lamb, chicken or beef to vegetables and cheese. They're usually fried but are sometimes baked. They're a great accompaniment to Moroccan mint tea. Also look out for kaab el-ghazal, or gazelle horns which have an almond filling and orange flower water.
7. Kebabs
This traditional dish has Berber origins and is a great option for those looking for something healthy and delicious. It is prepared with large couscous grains similar to pearl pasta and is a favorite during cold winter days.
Kebabs are a popular choice at Moroccan restaurants and can be served as appetizers or main courses. They are flavored with a mixture of warm spices including preserved lemons, saffron and other warm flavors.
Moroccan food combines Arab and Berber traditions with Mediterranean, Andalusian and some southern European influences to create rich-tasting dishes. Olives, lamb and beef, couscous, chickpeas, saffron, and ras el hanout are common ingredients throughout. These are often seasoned with harissa chili paste. Moroccan desserts like baklava and fig pies are popular choices for special occasions, such as weddings or birth celebrations. They are also rich in nutrients.
8. Bissara
Moroccan dishes blend Arabic and Berber traditions with Mediterranean, Andalusian and some southern European influences to create richly layered flavors. Whether you’re enjoying lamb tagine, grilled sardines with spicy chermoula, or lacy semolina pancakes, it’s impossible not to love the deep flavors of these Moroccan foods.
Another Moroccan staple is bissara, a dip made from pureed dried fava beans and served with crusty bread for breakfast or tea. It’s a low-budget favorite and a great way to get your fill of protein before starting the day.
If you’re feeling a bit adventurous, try snail soup, which can be found at stalls throughout Morocco. Use a toothpick to pluck the snails from their shells, then slurp up the salty broth. It’s believed to be good for digestion and fever. A perfect accompaniment to any Moroccan meal is mint tea, which can be sipped throughout the day.
9. Harira with Bissara
Moroccan cuisine is known for its unique blend of Mediterranean, Arab, Jewish, and African influences. The country has also developed a rich culinary culture that incorporates many herbs and spices. Two of the most important spice blends are Ras el Hanout and Chermoula, which are used in various dishes to give them distinct flavors.
Harira is Morocco’s official soup, served during Ramadan and throughout the year. It is made with lentils, chickpeas, tomatoes, herbs, and warm spices like turmeric. The soup is often thickened with broken vermicelli pasta or rice.
It is a healthy meal that is filled with protein, vitamins, minerals, and fiber. It is usually accompanied by dates or figs, mint tea, and pastries like sellou and chebakia. It is a perfect treat after a long day of fasting during Ramadan. It can also be enjoyed as a delicious lunch during the winter time.
10. Zaalouk
The Moroccan cuisine has a wide variety of dishes that combine delicious flavors, aromas and textures in an amazing symphony. For example, zaalouk is made with eggplant and tomato combined with spices and a variety of cooking techniques. It can be spicy or mild depending on your taste preference. For an extra kick try adding a sprinkle of cinnamon or a finely chopped red pepper.
Another dish is b’stilla, a stuffed pastry containing chicken, almonds and cinnamon that is served for special occasions like holidays or weddings. Pastilla is also a popular savory dish filled with tender pigeon meat seasoned with saffron and a blend of other herbs and spices.
Lastly, loubia is a traditional North African dish of stewed beans served with fresh bread for a healthy and comforting meal. It is a common dish in Moroccan, Tunisian and Algerian homes.
