Moroccan food are so diverse in color and flavor. And are very healthy and rich of vitamines because most dishes contain vegetables and rely on the whole grains , in addition to that are always freshly prepared.
Moroccan dishes can not be mentioned in limited pages that why you should try and see the diversity of food, and every season characterized by its food , that why It is difficult to mention all dishes ,but i will try to mention the common ones i will start with the first one which is :
Tagine :
in moroccan tagine is the clay cooking pot at the same time the name of the dish, and it charactrized by it varieties there are many types of Tagine, there is a Tajine of beef and vegetables, chicken and vegetables, chicken with onion and raisin, balls of crunched Sardine, different types of fish, lamb, and so on.
you can discover how to cook mroccan tagine in this article : How to prepare Moroccan Tagine step by step
Couscous :
Is another common pot in morocco its served with meat and vegatables and in moroccon culture its prepred every Friday and it served with buttermilk. And it is also like Tajine has varieties , there is a Couscous of seven vegetables , chicken, meat , and Couscous with Tfya which is a mixed raisin and onion are very sweet .
Vegetarian food :
Vegetarian food include lentils which called in moroccan language addis .And
- loubia : which is kidnay beans cooked in tomato sauce.
- Bissara : is soup made from dried beans served with mush and Moroccan bread , and olive oil.
Moroccan sweats and cakes :
Pastilla :
is Pastilla papers stuffed with chicken and nuts, or stuffed with seafruits. You can find it in many restaurants in Morocco .
Briouats :
its also made of pastilla papers stuffed with Almond or other nuts in the shape of triangle fired and dunked in honey.
Shbakiya :
Is a Moroccan fired cake, dunked in honey with some sesame seeds on the top of it , in Morocco you can find it in every home in Ramadan because it is obligatory in Iftar (the first meal after fastin all the day ).
Moroccan mixed salad :
- Zaalouk which eggplant , tomato and gralic.
- Tktouka made of peppers , tomatoes and spices.
Refissa :
Which made of chicken and grains in addition to lmlwi ( a kind of bread in morocco ) in addition to a Moroccan ingredient called in arabic ras lhanot which is a mixed of Aromatic herbs, it is very delicious dish and in Moroccan culture when a woman gives a birth to a baby other women in family prepared it to her and invite people to it .
Moroccan Harira :
You can not visit Morocco with trying Moroccan Harira (soup in a Moroccan way ) it is very delicious and rich because it is contain grains, tomatoes, and celery and other ingredients.
Mourouzia :
is a name given to a special dish in traditional Moroccan cuisine, originally prepared in a traditional clay pot, the Moroccan “tajine”.The traditional dish is prepared for occasions , espicially in the on the Eid-al adha ( is a muslims celebrating every year ). Is a sweet dish which often prepared using lamb or beef , honey , Cinnamon and other spices, and nuts .
Berkoksh :
It is a traditional Moroccan Amazigh dish eaten especially in the winter and is prepared with coarse macaroni granules of regular couscous, either soup with milk or with tomato sauce or vegetables and meat.
moroccan dishes
