If you’re a foodie traveling to Morocco, you’ll be happy to know that you’re in for a gastronomical treat. Moroccan cuisine and its dishes are highly influenced by Berber, Jewish, Arab, and French cultures. The food of Morocco ranks high on lists of the world’s best cuisines that is exceptionally worth exploring. It has an incredible variety of food, exotic seasoning and ingredient combinations that are very uncommon.
We’ve listed out a few of the famous dishes that you must try out, while you are in Morocco.
It is a dish that prepared weekly in many Moroccan homes. Couscous is originally from Morocco, and it is typically served with meat or vegetable stew. Lamb, beef or chicken is commonly stewed along with a variety of vegetables then arranged on a glorious heap of tender, steamed couscous grains. Traditionally it’s prepared on the Muslim holy day (Friday) and for special occasions, but you can find it at most restaurants and cafes.
Chicken Bastilla is Morocco’s rendition of a savory pie, pigeons were the birds of choice, but here chicken is cooked with saffron, ginger, pepper, and cinnamon, then layered within crispy warqa pastry with a herb-laden omelet and fried almond-scented with orange flower water. It is a fantastic fusion of flavors and textures.
It is the famous slow-cooked Moroccan stew which takes its name from the traditional clay or ceramic dish it’s traditionally cooked in in a clay cooking pot with a conical lid with multiple types of dishes slow-cooked inside. The food is Left undisturbed to cook until tender, making a delicious, beautiful presentation. You can get it anywhere, whether it’s a roadside stop, cafés, more excellent restaurants and so on.
It is a Moroccan lentil soup that is usually served as a starter or used during Ramadan to break the fast at dusk. Harira stands out from the crowd of soups for being uniquely Moroccan and very much loved throughout the country. Variations are countless, but typically harira is a tomato-based soup laden with lentils and chickpeas.
Makouda is a deep-fried potato ball dipped in spicy sauce and a street food staple.
- Steamed sheep head
During the festival of Eid al-Adha, people slaughter a sheep then they steam the head for hours. You can purchase a half or whole head and enjoy it with cumin, salt, and chilli. The entire head is edible, but the best parts are the tender cheek meat and tongue.
You’ll find all kinds of soups served in Moroccan homes and restaurants, but this one stands out from the crowd for being uniquely Moroccan and very much loved throughout the country. Variations are countless, but typically harira is a tomato-based soup laden with lentils and chickpeas.
It is a pastry that has a coil-like appearance which is the North African, almond cousin of the cinnamon roll. Moroccans generally make large sized m’hanchas for family gatherings and guests enjoy it by breaking off small portions of the roll.