The Moroccan kitchen is among the most famous and best in the world, and it is characterized by the diversity of its dishes that differ from one region to another, as well as the use of fresh vegetables, meat, fish, dry fruits and other good things available in this wonderful agricultural country. Moroccan cuisine has been affected by several other kitchens, such as the Amazigh, Jewish, Andalusian and African cuisines, and in turn it affected the neighboring kitchens. The following are the best Moroccan dishes, including appetizers, main dishes and desserts:
Table of Contents
Appetizers
Moroccan cuisine is famous for its numerous appetizers, hot and cold salads and delicious appetizers accompanying the main dishes.
Upset you
Zaalouk is one of the most famous Moroccan dishes. It is a salad of grilled or fried eggplant with tomato sauce, roasted pepper, garlic and wonderful Moroccan spices. It is eaten cold with Moroccan bread and served either before or with the main dishes.
Shalla
Khizou Included
Khizmar Mashmar is one of the most famous and delicious Moroccan dishes, and it is a salad of shredded and boiled carrots, to which is added the charmoula sauce, which consists of coriander, metal, vinegar, olive oil, salt and cumin, mix all and leave to cool.
Main dishes
Moroccan cuisine is famous for its good main dishes, which are not disputed by two, and is used in preparing them either meat or fish depending on the regions, as it uses many fresh and seasonal vegetables as well as some dried fruits.
Couscous
Couscous is one of the most famous Moroccan dishes and it has been served in the most luxurious restaurants in the world, as it is considered one of the favorite dishes of the French. The dish consists of fermented wheat or soft barley grains over which the chicken broth or green broth is placed, and Moroccan families gather around the couscous every Friday after Dhuhr prayer.
Tagine
The tagine is one of the Moroccan cuisine that is famous all over the world. The food is called the tagine in relation to the clay pot in which it is cooked. There are several types of tagine that can be prepared with meat, chicken, fish or vegetables. Among the most famous types of tagine we mention meat tagine with plum and chicken tagine with olives and sour.
The pastilla
Pastilla is a famous Moroccan dish, which dates back to the ancient city of Fez, which is a thin dough stuffed with pigeons, onions and a mixture of eggs to which a layer of mashed almond is added with sugar, and the pie is cooked in the oven until it becomes crunchy and sprinkled with sugar and cinnamon, and this dish is often served in Occasions such as weddings and others.
Fried sardines
Morocco ranks first in the world in the export of sardines and is therefore strongly present in the Moroccan tables, and fried sardines are among the most famous Moroccan dishes, especially in the summer. It is prepared by soaking the sardines in the charmula sauce and leaving it for two hours or more, then we put two fish on top of them and transfer all in hot oil until golden in color.
Sweets and pastries
Moroccan cuisine is rich in sweets and pastries, which is often accompanied by Moroccan mint tea and is served on special occasions and upon reception of guests.
Tea desserts
There are many types of sweets that accompany Moroccan tea, which are presented in occasions and are often made of almonds and blossom water, the most famous of which is gazelle, exotic heels, faqas, mhanache and other wonderful sweets.
Shabakia
Chebakia is one of the famous Moroccan sweets that is served during the holy month of Ramadan and accompanies soup of calories and dates. It is a dessert of dough and some Moroccan spices, and it is made of equal forms that are fried in garrison oil and dipped in honey and sprinkled with roasted sesame seeds.
Prewat
Berewat is a famous Moroccan sweets, which are triangles stuffed with a mixture of almonds, honey and blossom water, fried in hot oil, then dipped in honey and sprinkled with sesame. It is served cold with mint Moroccan tea on occasions and holidays.
the bread
Moroccan bread differs from Arabic bread and is considered one of the most important elements on the table and served with all types of tagine, grill dishes, fish and others.
Fattened or loafers
Ragayf is one of the most famous Moroccan pancakes, and it promises to mix flour, butter, water and salt until it becomes dough, then makes squares of dough and cook in a skillet with a little oil until it becomes red, and it is often eaten with butter and honey or with liquid cheese and accompanied by Moroccan tea like the rest of the other pies.
Bagheri
Baghrir is one of the famous Moroccan pancakes, which always decorates Moroccan tables. It is a loaf prepared with flour that resembles pancakes in its shape, but it has holes that distinguish it from other pies, and it is served with honey, butter and hot Moroccan tea.
Drinks
Bring the mint
Atay or mint tea is the national drink for Moroccans, as it drinks all day at breakfast, after lunch and afternoon, and is served in cafes, events and holidays. Moroccan tea accompanies many pies and sweets, and mint can be replaced with other herbs, such as shiba.
Learn more about international kitchens:
- Spanish cuisine
- French cuisine
- Mexican cuisine
- italyn kitchen
- Japanese cuisine
- Indian cuisine
- American cuisine
