Moroccan food is so diverse in color and flavor. And are very healthy and rich in vitamins because most dishes contain vegetables and rely on whole grains, in addition that are always freshly prepared.
Moroccan dishes can not be mentioned in limited pages you should try and see the diversity of food, and every season is characterized by its food, that is 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 the same time the name of the dish, and it is characterized by its 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 Moroccan tagine in this article: How to prepare Moroccan Tagine step by step.
Couscous:
Is another common pot in Morocco it’s served with meat and vegetables and in Moroccan culture it’s prepared every Friday and served with buttermilk. It is also like Tajine and has varieties, there is a Couscous of seven vegetables, chicken, meat, and Couscous with Tfya which is a mixed raisin and onion very sweet.
You can discover how to cook Moroccan Couscous in this article: How to prepare different types of Moroccan Couscous.
Vegetarian food :
Vegetarian food includes lentils which are called in the Moroccan language addis. And loubia which is Beans cooked in tomato sauce.
Bissara: is a soup made from dried beans served with mush 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:
It’s also made of pastilla papers stuffed with Almond or other nuts in the shape of triangle fired and dunked in honey.
CHEBAKIA:
Is a Moroccan-fired cake, dunked in honey with some sesame seeds on top of it, in Morocco you can find it in every home during Ramadan because it is obligatory in Iftar (the first meal after fasting all day).
You can discover how to cook Moroccan CHEBAKIA dessert in this article: How to prepare Moroccan CHEBAKIA dessert step by step.
Moroccan mixed salad:
zaalouk morocco
Zaalouk which is eggplant, tomato, and gralic.
Tktouka is made of peppers, tomatoes, and spices.
You can discover how to cook Moroccan Zaalouk dish in this article: How to prepare Zaalouk dish, step by step.
Refissa:
Which made of chicken and grains in addition to Lmlwi (a kind of bread in Morocco) in addition to a Moroccan ingredient called Arabic ras which is a mix of Aromatic herbs, it is a very delicious dish, and in Moroccan culture when a woman gives birth to a baby other women in the family prepared it to her and invite people to it.
Moroccan Harira:
You can not visit Morocco without trying Moroccan Harira (soup in a Moroccan way) it is very delicious and rich because it contains grains, tomatoes, 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, especially Eid-al-Adha (a Muslim celebration every year). Is a sweet dish which often prepared using lamb or beef, honey, Cinnamon, 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.
