Morocco is a country that captivates travelers with its rich history, vibrant culture, and breathtaking landscapes. However, one aspect of Morocco that stands out and entices visitors from around the globe is its delicious and diverse cuisine. Moroccan cuisine is a true reflection of the country’s cultural heritage, blending flavors and techniques from Berber, Arab, and Mediterranean culinary traditions. From aromatic spices to succulent tagines and refreshing mint tea, Morocco offers a gastronomic experience like no other. In this article, we will delve into the culinary wonders of Morocco and explore why it has earned its reputation as one of the best gourmet destinations worldwide.
Usually served at the beginning of meals, Moroccan starters are presented as an accompaniment to main dishes. They vary from one region to another but generally consist of a Moroccan salad of either raw or cooked vegetables, Briouates stuffed with chicken or minced meat, a ratatouille of peppers and tomatoes – the so-called Tektouta – and the famous Zaâlouk which is an eggplant puree. Each recipe has a special seasoning that brings out its flavor and color.
Amongst the most sought-after dishes in Morocco is Tajine. With a particular cooking method and multiple versions, this dish never ceases to delight the most demanding gourmets! Food such as fish, chicken, meat, vegetables, and sometimes nuts, plums, and apricots, are steamed with spice that enhances the flavor.
A typical Moroccan soup is known for its nutritious formula which is composed of a subtle mixture between pulses, tomatoes, pasta, and flour. It’s traditionally eaten during the month of Ramadan, and it’s served in most restaurants.
Stemming from the Amazigh tradition, couscous is a staple dish of Morocco! Served in all homes and restaurants, this super versatile and convivial dish is traditionally eaten on Fridays. Depending on the region, it’s either served with meat, vegetables, fish or chicken and sometimes sweets. It’s often served with a vegetable broth “marqa” to enhance its flavors.
Served in puff pastry form, the pastilla is either filled with fish, chicken, pigeon, or with almonds. This finger-licking pastry is light and subtle perfectly made for sweet and savory lovers.
Stemming from Turkish culture, Mechoui is a traditional way of cooking a whole lamb or sheep smothered in a clay oven.
Also known as “Trid”, the R’fissa originates in Casablanca. It is one of the deep-seated traditions of Moroccan dishes. This dish is made with Moroccan flaky pancakes or msemmens, chicken with onion broth, coriander, ras el hanout, lentils, and fenugreek. It’s steeped in flavor and beautifully aromatic with spices.
Traditionally prepared with lamb or veal in a terracotta jar, Tanjia is the staple dish of Marrakech. Long hours are necessary for its cooking, which is done in the local oven. The so tender and flavorsome meat delights the most discerning gourmets.
Being the second staple of Morocco, Chebakia is the most popular and favorite cake in the country. It is served with Moroccan soup or as a side dish to tea and is traditionally prepared in the sacred month of Ramadan.
It’s hard to talk about Moroccan pastries without mentioning the famous « Gazelle horns ». Made of crushed almonds perfectly wrapped in a thin paste with a smell of orange blossom. It is the perfect side dish to a thirst-quenching green mint tea.
These delights top of the list of all pastries that are stemming from Maghreb and oriental cuisine. On your own, you’ll find some in pastries, but also in small shops in the medinas. Made from almonds and semolina, they are often sprinkled with sesame seeds for added flavor.
The Jemaa-El-Fena square in Marrakech is full of small stalls selling fresh fruit juices that you can make up according to your taste! This magical place, alone, is home to more than twenty fruit juice, water, and soda vendors organized in carriages.
More than just a tea, green mint tea is a ceremonial beverage deep-rooted in Moroccan traditions. This thirst-quenching tea is served in a small, colorful glass. Whether it’s served in the city or in the countryside, green mint tea is traditionally poured one meter high. Mint tea is often used to welcome guests in a friendly atmosphere.
Set out for a culinary journey beautifully aromatic with exquisite and rare flavors! In every region, you’ll be served Lben (fermented milk) as a side dish to your couscous, and Raïb (traditional Moroccan yogurt) to delight your taste buds. In the north of Morocco, goat’s cheese is mostly consumed. As for the Sahara, camel cheese is a real delicacy!
