Moroccan cuisine with multiple flavors puts our taste buds into celebration, Dishes rich in spices and very fragrant.
Moroccan cuisine is considered one of the richest in the world. It is characterized by a great diversity of dishes: Couscous, tajines, pastilla, mechoui, soups, spices, olives, salads, teas, pastries ….
In addition to the diversity of these dishes, the originality of Moroccan cuisine derives from a multitude of influences such as Arabic cuisine dating back to the Abbasid era, the Berber cuisine for couscous more particularly, the Moorish cuisine for stews, tajines and the sweet and savory mix, sub-Saharan African cuisine, Jewish or from South Asia, as well as all the cuisines of the Arab-Muslim world.
We have listed the most typical Moroccan dishes that all Moroccans know and appreciate. If you do not know these dishes, some of them on this list are really worth the trip because you have to at least taste them at least once in your life.
Yes … It is no coincidence that Moroccan cuisine has been ranked 2nd Most Unexceptional gastronomy in the world after French cuisine even if we know that Moroccan cuisine is the Most Unexceptional. For you to prove it, here are the 10 Moroccan dishes that will Figuratively give you the mouth water because they make you want to taste them!
1- The very popular tajine
It is almost impossible not to hear about Moroccan tajine. An emblematic dish of Morocco, tajine holds a special place in the cuisine of this country. There are at least 300 tajine recipes. It is a sweet or salty preparation where all the meats, all the fish, the vegetables like the fruits have used it. Spices are the essential touch to give tajine flavor. Did you know that the etymology of the word tajine is still discussed. We still do not know if it comes from Berber, Greek or Persian? The tajine as a terracotta bake is still widely used in the cities of southern Morocco, such as Marrakech and Agadir. But today, for pragmatic reasons, the cooked preparation is rather prepared in casserole.
Berber tagine with meat and vegetables. It’s arranged in conical fashion and left undisturbed to cook until tender, making a delicious, beautiful presentation. Tagines are traditionally eaten directly from the cooking vessel, using pieces of Moroccan bread (khobz) to scoop up meat, veggies and sauce.
2- Couscous, also very popular, is a dish of Berber origin
Traditionally served on Friday lunch, it is tasted today, indifferently, every day of the week. Made from a mixture of meat, vegetables and steamed wheat semolina, couscous recipes are however very numerous. It can also be consumed alone, flavored or plain, hot or cold, as a dessert or side dish. Lamb, beef or chicken is stewed along with a variety of vegetables then arranged on a glorious heap of tender, steamed couscous grains. As with many other Moroccan dishes, everyone gathers round to eat from one super-sized communal plate.
It is a very balanced dish, attention anyway, it should not be abused even if it is a delight. At large festive meals, such as weddings, couscous is served as a result of pastilla and tajine.Suffice to say that after all this, the fruits served as dessert are welcome.
3- La Pastilla, the dish of special occasions
Tasting sometimes as an entry or as the main course of a meal, pastilla is the third typical dish in Morocco.Originally from Fez, this specialty is usually prepared during major ceremonies such as weddings or outright during festive meals. It is a pastry, made from brick leaves, stuffed with meat or chicken.