Famous
Moroccan cuisine
foods

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Couscous

It's the most internationally known Moroccan (and Magreb) preparation. Simply described, couscous is small pellet-sized "pasta" made from semolina flour. Couscous is plated under (or as a side to) a main dish.

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Tagine

A stew steamed in a low, covered earthenware casserole of the same name.

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Bisteeya

Thin rectangular sheets of pastry are layered with cooked pigeon meat, chopped almonds, egg sauce, cinnamon, and sugar. The sheets are then shaped into a disc and pan-fried until flaky and golden brown.

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Harira

A hearty soup. Chunks of lamb are slowly simmered in a seasoned broth, then thickened with eggs. Harira is the traditional food for breaking the Moslem Ramadan fast each night.

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Harissa (aka Hrisa)

Hot pepper sauce, served on the side in a bowl. Standard accompaniment to many dishes, including Tagines and Harira preparations.

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Moroccan tea

Very sweet tea brewed with mint leaves. Often served with pastries and meals.

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Photo by An en Alain - CC BY 2.0

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