List of Moroccan Food – Bizzare Food – Morocco has become a tourist hotspot over the last decade. The country offers visitors a variety of experiences from its ancient cities to its modern resorts. One thing that hasn’t changed much though is the cuisine. Moroccan food is rich in spices and herbs and often features ingredients such as almonds, dates, honey, and saffron.
Morocco is located in North Africa, bordering Spain and Algeria. Its capital city is Rabat. Morocco was once part of the Roman Empire and later became a French colony until 1956. Today, Morocco is considered a middle-income economy.
Morocco is known for its rich history and culture. Visitors can enjoy a wide range of activities, including hiking, camel rides, and shopping. There are also plenty of delicious dishes to try. Here are some of our favorite recipes from Morocco.
Moroccan Foods You Must Try in Morocco
Moroccan cuisine is very diverse. There are many different types of spices used in Moroccan cooking. Some of these include cumin, coriander, turmeric, cinnamon, cardamom, saffron, ginger, garlic, nutmeg, cloves, fennel, bay leaf, rosemary, mint, basil, thyme, oregano, parsley, sage, chives, tarragon, lemon, lime, orange, grapefruit, lemons..
A Moroccan dish is made using a clay pot. Lamb or beef is cooked in the pot with spices. It is served with bread.
Tanjia is made by mixing flour, water, yeast, salt, olive oil, sugar, and butter. It is baked in a clay oven called a Tanja. Tanja is a type of oven used in Morocco. Men eat Tanjia because it is their sacred companion in their excursions. During Ramadan and spring holidays, men enjoy Tanjia in gardens and orchids. Women rarely make Tanjia.
2. Fried chicken
Fried chicken is one of Morocco’s most popular dishes. It is served with olive oil, salt, and lemon juice. Fried chicken is usually accompanied by vegetables or salads.
Trotters are lamb and cow feet cooked with hot spices. Their broth tastes of garlic and vinegar, and it is rich in fat, protein, and vitamins, making them a healthy dish. It is recommended to eat trotters once or twice a month.
In Morocco, people tend to have oily, high-calorie foods, because they constitute for them a full meal to compensate for the energy lost after the long and tiring workdays or cold winter days. Trotters are an important dish, and whoever wants to strengthen his bones, as we say, should eat trots.
Moroccan cuisine is rich and exotic. Pastels are delicious desserts made out of egg yolks, sugar, almonds, cinnamon, and other spices.
Chicken and pigeon meat is used in this dish. Fish and seafood are also used in this dish. Bread is added to the dish in the south of Morocco.
A traditional Moroccan dish made up of lentils and other nutritious foods. It is served during times of celebration including when a woman gives birth.
Eggplants are used to prepare this Moroccan dish. The dish is usually served as a salad, but sometimes it is also served as an appetizer or main course. In Morocco, it is called Baba Ghannoush.
Eggplants are very popular in Morocco. There are many different ways to prepare them. Couscous is a traditional dish in Morocco. It is prepared by cooking grains (usually wheat) with water or broth until soft. Then, the cooked grain is mixed with vegetables and spices. This mixture is then placed into a large bowl and topped with a hard-boiled egg.
Harira is a traditional dish made up of various ingredients including pasta, vegetables, meat, spices, etc. It is usually served after breaking the fast during Ramadan.
Harira is also rich in minerals and vitamins, especially Vitamin D, which is found in Coriander, Parsley, Celery, and Tomatoes. These foods help prevent Cancer.
In the Middle East, people eat bisara as a side dish. It is made of dried fava beans, which are soaked overnight then boiled until tender. It is peeled and added to a pot with other ingredients such as onions, garlic, and tomatoes. The mixture is simmered for about an hour before being served. This recipe is very popular in Iran, Iraq, Syria, Lebanon, and Jordan.
Saffa is a steaming dish made of couscous. It may be vermicelli or rice. Chicken is prepared with spices and flavors. When served, the dish is covered by Saffa. It is decorated with powdered sugar and cinnamon.
In Morocco, people eat meat with prunes. This dish is served during many occasions such as birthdays, weddings, and funerals. People also serve this dish in restaurants. The prunes add an interesting flavor to the meat.
Chickpeas are an important part of this dish. Lamb guts are also added. There is a lot of spice in this recipe.
Sallos are deserts made with roasted nuts, flours, sugar, and oils or butter. They are nutritious and give your body energy. They help you lose weight if you’re too skinny.
Harsha is a dish made from semolina flour, oil, salt, yeast, and water. It is cooked over a hot pan, and is very popular in Morocco.
13. Berkuksch or Berkoux
Berkoox is a traditional dish from Morocco. It is made up of simple ingredients such as chicken, onions, garlic, tomatoes, peppers, potatoes, carrots, and spices. This dish is usually served during Ramadan.
Berkoox is a Moroccan dish made from lamb meat cooked with onions, garlic, tomatoes, peppers, cinnamon, cloves, cumin, coriander, saffron, ginger, cardamom, and nutmeg. It is served with couscous and salad.
Chebakia is a traditional Moroccan dessert made during Ramadan. It is served as part of the meal and is usually accompanied by mint tea or harira soup. It consists of a circular piece of dough that is rolled out into a thin layer and then filled with dates and nuts. It is then baked until golden brown. Chebakia is named after the shape of the dish.
Msemen is a Moroccan bread made from layers of thin semolina dough and fat. It is a round-shaped, spongy bread, prepared with flour or semola and water and left hours before fermentation. When properly cooked, it is filled with a small hole. It is usually eaten with butter and honey, but can also be served with jams.
This crusty bread is traditionally made by baking in communal wood-fired clay ovens. It’s often served as an accompaniment to many meals. In addition, be sure to check all the other breads available in Morocco, including the harcha, rghaif, and baghira. Yes, I want all the carbs!
17. Fish Chermoula
Chermoula is a mixture of herbs and spices used to grill or bake fish and seafood. Depending upon the mix, you’ll either get flavors of onion, cilantro, chili pepper, saffron, or a combination of them. Sometimes chermoula is used as a dipping sauce.
Tagines are Moroccan stews made in a clay pot. They’re usually served over couscous or rice. There are many different kinds of tagines, but most contain meat, vegetables, and spices. This particular tagine contains beef, lamb, and chicken. You can buy tagines everywhere in Morocco. I recommend buying one online if you can’t find one locally.
Tagine recipes are Moroccan dishes that are cooked in an earthenware pot called a tagine. They are usually served over couscous or rice.
Couscous is traditionally prepared on Friday and during special occasions. You can find it at most places, including restaurants and cafes.
20. Spicy Sardines
Morocco exports the most sardines in the world. Sardines are served everywhere in Morocco. They’re stuffed and fried with a spicy chermoula sauce. Miss Meow is a cat who lives in Essouira.
21. Mint Tea
Mint tea is very popular in Morocco. People drink it to stay healthy. It tastes great too!
Kebab meat is delicious when you rub it with salt and spices. It’s also very popular in many countries around the world. The huge cloud of smoke makes for great photos.
23. Aubergine or Moroccan Eggplant Fritters
Eggplants are a type of vegetable that is very popular in Morocco. They are often used as a side dish. This recipe calls for frying the eggplant first, and then dipping them into a spicy batter.
24. Stuffed Camel Spleen
Stuffing camel spleen is soft, creamy, and usually filled with meat. It’s often served in a sandwich.
25. Kaab el Ghazal
Gazelles have horns shaped like crescent moons. Their horns are made out of pastry dough flavored with orange flower water and sprinkled with cinnamon.
26. Briwat or Briouats
You can’t leave Morocco without eating this delicious sweet! Briwat is a triangular filo pastry stuffed with almonds. It is baked in an oven. This recipe comes from Fes.
27. Soufganiyya Bread
Soufganiyyah is a flatbread made from wheat flour and chickpeas. It’s similar to pita bread. Soufganiyya is eaten with soups and salads.
28. Rghaif Bread
Rghaif is a thin, crispy, flaky bread that is usually eaten with soup. It’s made from semolina flour.