Moroccan cuisine

tips on Moroccan
food & beverages

 

Why
Moroccan Cuisine
is special

No other cuisine surpasses Morocco's subtle use of multi spice blends.

Famous specialties
of Morocco

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.

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.

Tagine

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

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.

Harissa (aka Hrisa)

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

Moroccan tea

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

Insights on
Morocco Cuisine

Pork and alcohol

Because most Moroccans are Moslems, pork and alcohol are traditionally avoided.

Meat-and-fruit dishes

Moroccan Cuisine is noted for its frequent combination of meat and fruit.

Meats

In Moroccan recipes, "meat" could mean lamb, mutton, beef, fish, chicken or even camel.

Sweets

Moroccans enjoy sweet cakes and pastries, often made with nuts and honey.

Similar cuisines

The cuisines of Tunisia (especially) and Algeria are similar to Moroccan cuisine, but each has its own unique dishes and cooking styles.

Best city for gourmets

Casablanca is the top all around Moroccan Cuisine city. Criteria include cooking, food markets, cooking ingredients, cooking schools, beverages, dining and restaurants. Fez, Marrakech and Rabat are runners-up.

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