Morocco cuisine

Morocco cuisine is one of the best-loved cuisines on the planet, Moroccan cooking is revered for creative flavour combinations, aromatic spices and exotic ingredients. It is influenced by Morocco's interactions and exchanges with other cultures and nations over the centuries. From the heady aromas of cinnamon, allspice and ginger emanating from a freshly baked pigeon bestila, to sardines dusted with cumin and coriander, and the richness of smoky, zesty chicken tagine, every mealtime in Morocco is an opportunity to 
delve a little deeper into the country’s rich cultural heritage.

With its long Atlantic and Mediterranean coasts, Morocco boasts a rich array of fish dishes. Sardines, anchovies, mackerel and prawns are just some of the offerings you’ll find at the fish markets, where locals eat the catch of the day fried at the market as the boats come in. It also produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Common meats include beef, goat, mutton and lamb, chicken and seafood, which serve as a base for the cuisine. Characteristic flavorings include lemon pickle, argan oil, cold-pressed, unrefined olive oil and dried fruits. As in Mediterranean cuisine in general, the staple ingredients include wheat, used for bread and couscous, and olive oil; the third Mediterranean staple, the grape, is eaten as a dessert, though a certain amount of wine is made in the country.

The main Moroccan dish most people are familiar with is couscous, the old national delicacy. Couscous base is made from a traditional North African semolina, which is steamed and served with meat and vegetables.

Beef is the most commonly eaten red meat in Morocco, usually eaten in a tagine with a wide selection of vegetables. Chicken is also commonly used in tagines, or roasted. Arguably the national dish of Morocco, and certainly its most ubiquitous culinary export, these slow-cooked stews are named after the distinctive clay pot with a conical earthenware lid that they’re prepared in. Tagines can be seen bubbling away at every roadside café, are found in top notch restaurants and in every home, and are always served with bread.

Harira is a delicious soup made from flour, lentils, chickpeas, vegetables, and small amount of meat. It is commonly served as a starter, but can also be eaten on its own as a main. it can also be served with sticky sweet pretzel called shebakia.

Bestilla is an elaborate flaky pie traditionally made of pigeons. As pigeons are often hard to get, shredded chicken is more often used today; bestilla can also use fish or offal as a filling. Traditionally served at weddings and celebrations, it’s recently become a street food staple. The ultimate Moroccan sweet- savory combination.

Bissara Commonly served during breakfast, this is a rich and hearty soup made from dried broad beans. It is typically served in shallow bowls or soup plates, and topped with olive oil, paprika and cumin. It can be eaten with bread fresh from the oven.

Chermoula is a mix of herbs and spices used when grilling or baking fish and seafood. Depending on the mix, you’ll get flavors of onion, coriander, chili peppers, or saffron. It is traditionally used to flavor fish or seafood, but it can be used on other meats or vegetables. It can also be used as a dipping sauce too.

Khobz is a crusty bread is typically baked in communal wood-fired ovens and served with a lot of meals.

Snail soup is flavorsome broth is supposed to have restorative and digestive benefits. These distinctive chocolate brown snails are tender with a delicious savory taste. They are served in a broth bursting with flavors and spices.

Zaalouk is a common side dish and typically served with crusty bread. It’s a spread made with eggplants, tomatoes, garlic, olive oil and spices.

Your foodie journey cannot be complete in Morocco without encountering the deliciously sweet mint tea known as ‘Moroccan whisky’, mint tea is the drink of choice. It is usually heavily sweetened with sugar chipped off a sugar cone. – it’s practically the national drink.