Typical Moroccan dishes

If you are a fan of gastronomy, you have to know the typical dishes of Morocco.

Each of their recipes is full of unique flavors, contributed by the combinations of spices and foods that they use.

Get to know the dishes of this North African cuisine and embark on a journey through a different cuisine.

How is Moroccan gastronomy?

Something that characterizes Moroccan gastronomy is that it is full of colors and flavors.

They are not afraid to combine sweet and salty flavors in the same recipe, while adding a touch of spice.

That’s where they get the exotic flavors that characterize their dishes and that amaze anyone who is not used to trying new combinations.

You should also know that their portions are generous and the food is always served freshly made.

10 typical Moroccan dishes

Morocco is a country that will surprise you with its variety of recipes and dishes traditional for breakfast, lunch and dinner.

Know what are the 10 typical Moroccan dishes that you will find, no matter where you go.

couscous

Couscous is one of the dishes that characterize the gastronomy of Morocco.

This typical dish consists of cooking these dry wheat semolina seeds, which are cooked in hot water until they have a soft texture.

Once ready, the couscous It is served with different garnishes.

Depending on the region of the country, couscous is accompanied with chicken, veal or lamb stew.

Other ingredients such as vegetables are also usually added. boiled, raisins and legumes for food.

Other popular versions include couscous with buttermilk for dessert, as well as couscous with butter and whipped milk.

It is a dish that usually prepare in Morocco on Fridays, since it is the day off dedicated to prayer and family.

No matter how many Moroccan establishments you go to, you will always find a good couscous with generous portions and at an affordable price.

Chicken with almonds

Another of the typical dishes of Morocco is the popular chicken with almonds.

It is one of the best recipes of Moroccan culture, due to the incredible combination of flavors provided by the spices.

Furthermore, it is the perfect food for lunch or dinner for its important nutritional content.

Whole chicken pieces are cooked together with parsley, cumin, almonds, ginger, onion, rashanut, garlic and turmeric. Likewise, paprika is added to add flavor and color to the chicken stew.

When a sauce is formed, cooked vegetables, prunes, preserved fruits, dates and olives are added. Mix everything together and it’s ready to eat.

You will always find that chicken with almonds is accompanied with rice, couscous or bread.

hummus

sure this typical Moroccan dish you know him quite well.

This is hummus, a paste or pâté made with cooked chickpeas, lemon juice, tahini, garlic and olive oil.

As for the spices, it is usually added caraway, salt, coriander and cumin.

All ingredients are processed into a thick, creamy puree.

It is served sprinkled with a little extra virgin olive oil and seeds. Also you can add olives, sweet paprika or chopped parsley.

You can eat it as a side for Moroccan Khubz bread, as well as as a spread on raw vegetables like carrot sticks.

Bread Khubz

Almost all typical Moroccan dishes have a companion in common: the delicious Khubz bread.

This Moroccan bread is a variant of the popular pita bread that we all know. It stands out from the rest because Khubz bread is thicker, stiffer and has a crust.

What it does keep is the same yeast-free preparation method, which allows it to have its traditional rounded and flat shape.

Likewise, this type of bread also has little crumb, ideal for keeping it in perfect condition for longer.

It’s perfect for eat with stews, sauces and broths.

Some of the traditional dishes eaten with this bread are meat skewers, tagine, hummus, harira couscous, Moroccan salad, bissara, eggplant zaalouk, and kefta.

tagine

Undoubtedly, the tagine is part of the most recognized typical Moroccan dishes.

This recipe owes its name to the clay pot where it is prepared, characterized by having a conical-shaped lid for easy uncovering.

Its lid has handcrafted designs and holes to allow the passage of steam from the food.

It is a stew prepared with meat and vegetables, seasoned with a variety of spices that give it a unique flavor.

You can order chicken tagine, prepared with lemon juice, spicy tomato sauce, olives and vegetables.

Another option is lamb, which includes plums, legumes, saffron, almonds and cinnamon. Lamb meat is prepared in the form of meatballs.

Finally, the vegetable tagine is a stew prepared with potatoes, carrots, peppers, potatoes and turnips. Couscous is also often added.

It is served freshly made and you can find it in any restaurant or street stall in Morocco.

If you’re worried about portions, the tajín is recognized for being an abundant dish, perfect for one person and up to two.

makouda

If you have the opportunity to explore street food in Morocco, You must try the delicious Maakouda.

It is a popular fried food in the country, with a certain resemblance to croquettes, perfect to satisfy hunger at any time of the day.

They are prepared with mashed potatoes, egg, turmeric, salt and cumin. Form balls of five centimeters with the dough and roll in flour.

They are fried in a pot with very hot oil until golden brown. They are usually served on plates with Khubz bread and some pitted olives.

It also has a version that is filled with tuna, cheese or ground beef.

Although Maakouda are prepared throughout the year, it is a recipe that is in greater demand during the month of Ramadan.

the cake

The Pastela, Pastilla or Bastille is a typical Moroccan dish that will surprise you with its incredible flavors.

This recipe consists of a filled cake, prepared with puff pastry.

The filling of this dish can be partridge, chicken, pigeon or pigeon; cooked with a traditional mix of spices and nuts.

Once the puff pastry is spread over the recipe pan, layers of the almond paste filling are interspersed.

the cake baked until golden and crispy. When cool, sprinkle with cinnamon and icing sugar.

This makes it the favorite dish of many, due to the contrast of flavors of the sweet and salty ingredients.

It is always part of the tables during the festivities of Morocco.

bissara

A light and perfect dish for any time of the day is the bissara.

East typical moroccan dish It consists of a cream prepared with peas, sweet paprika, onion, garlic, cumin, carrot, olive oil, pepper and salt.

You also find the white bissara, made from beans.

Once all the ingredients are cooked, they are placed in the blender with the cooking water to get the texture of puree.

It is served in a clay pot and olive oil is added on top. You can also sprinkle cumin and add some coriander leaves.

It is perfect to eat alone or with Khubz bread and some pitted olives.

You can find it in restaurants as a breakfast option and as an accompaniment to other dishes.

moroccan soup

Moroccan soup, also known as Harira, is a delicious stew that is part of the typical dishes of Morocco.

This recipe includes beef or lamb, tomato, chickpeas or lentils, peas, and noodles. As for its seasoning, ginger, black pepper, red paprika, coriander and salt are used.

This soup It is a strong dish so it is not usually accompanied with anything other than Khubz bread or dates.

Although restaurants prepare it daily, Moroccan soup has a greater importance during the days of Ramadan.

This is because it is the plate perfect for breaking the fast of celebration, thanks to its significant caloric intake.

kefta

Finally, kefta is another of the typical Moroccan dishes that will fascinate you.

It’s a recipe for spiced minced meat such as hot paprika, pine nuts, parsley, onion, cumin, garlic and olive oil.

But not only is it characterized by its flavor, but it also does so by having various cooking methods.

You can find it in the form of skewers, in restaurants or street stalls. A ball of meat is made, shaped into a sausage and skewered with a skewer stick.

The meat is cooked over a barbecue and delivered as a skewer, or you have the option of having a kebab prepared with the meat and cheese.

As for the restaurant version, meatballs are prepared with the meat.

They are cooked in a clay pot with tomato until they form a stew and fried eggs are added on top.