What is the most popular food in Morocco?
Blending flavours from Arab, Berber, Moorish and Mediterranean cuisines, Morocco has a rich and diverse culinary heritage. Couscous is undoubtedly the country’s most popular and iconic dish. But there are several other delicious Moroccan dishes that are very popular with locals and tourists alike. The following are just a few of the most popular dishes in Morocco:
Couscous: Served with a variety of vegetables, meat (such as lamb, chicken or beef) and a savoury broth, this traditional Berber dish is made from steamed semolina. Typically served on Fridays, the holy day in Islam, couscous is often considered Morocco’s national dish.
Tagine: Tagine is both a cooking vessel and the stew cooked inside. This dish contains a mixture of aromatic spices, dried fruits and nuts with a variety of ingredients such as meat (chicken, lamb or beef), fish or vegetables. The slow cooking process in the tagine pot allows the flavours to mingle with each other, resulting in a delicious and tender dish.
Pastilla (B’stilla): Combining sweet and savoury flavours, pastilla is a unique Moroccan dish. It is a delicate pastry filled with layers of shredded chicken or pigeon, almonds, eggs and a delicious blend of spices. For a tantalising fusion of flavours, the top is sprinkled with powdered sugar and cinnamon.
Harira: Traditionally eaten to break the fast, this hearty and flavourful soup is a staple during the holy month of Ramadan. A warm and comforting dish, harira typically contains tomatoes, lentils, chickpeas and a variety of herbs and spices.
Mechoui: Mechoui is a slow-roasted whole lamb or sheep, flavoured with aromatic Moroccan spices and roasted until tender and juicy. On special occasions and celebrations, this dish is often served.
Moroccan tea with mint: Moroccan mint tea is an essential part of the country’s culinary culture, although it is not a traditional “food”. This sweet, refreshing green tea, infused with fresh mint leaves, symbolizes hospitality and is commonly served when entertaining.
Moroccan salads: Often seasoned with olive oil, lemon juice and spices, Moroccan cuisine features a variety of flavourful salads made from ingredients such as tomatoes, cucumbers, aubergines, carrots and peppers. Salads include Taktouka (fried peppers and tomatoes) and Zaalouk (spiced aubergine salad).
Kefta: Kefta refers to spiced ground meat (often beef or lamb) that is shaped into small cylindrical or round patties and then grilled or cooked in a tomato-based sauce. Kefta is usually served with bread. It can also be part of a tagine.
The traditional Moroccan breakfast spread:
With a varied selection of sweet and savoury dishes, a typical Moroccan breakfast is a feast for the senses. At the centre of the meal is a basket of freshly baked bread. This may be khobz (round loaves) or batbout (soft, puffed rolls). There are also a range of seasonings including olive oil, honey and the traditional Moroccan spread, amlou, a delicious blend of almond, argan oil and honey.
Msemen and Beghrir – light pancakes of pleasure:
Two pancake-like treats that feature prominently on Moroccan breakfast tables are Msemen and Beghrir. While Beghrir is a spongy semolina pancake with tiny holes, Msemen is a square, flaky pastry made from dough folded with oil or butter. Both are often served with honey or amlou, and offer the ultimate in pleasure.
Bissara – the soul-warming breakfast soup:
For those in search of a heartier breakfast, bissara is a must. This traditional soup is made from dried fava beans, blended with aromatic herbs and spices. The result is a thick, comforting texture. Often garnished with a drizzle of olive oil and cumin, bissara is best enjoyed with warm bread.
Moroccan mint tea – the elixir of hospitality:
No Moroccan breakfast is complete without a pot of freshly brewed Moroccan mint tea. A symbol of hospitality and a delicious way to start the day, this aromatic green tea is steeped with an abundance of fresh mint leaves and sweetened with sugar.
Jben – The creamy fresh cheese:
Jben, a soft and crumbly cream cheese, is often found on Moroccan breakfast tables. Served with a sprinkling of salt, olive oil and caraway, it is the perfect accompaniment to bread. It is a simple but delicious combination.
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