Cuisine in Morocco

Couscous

National dish combining steamed semolina with lamb or vegetable stew. Often eaten after Friday prayers

• Region: Nationwide
• Main ingredients: Semolina, Lamb, Chickpeas, Various vegetables

Tagine

General term for dishes steamed in cone-lidded ceramic pot with meat or vegetables in small amount of liquid

• Region: Nationwide
• Main ingredients: Chicken, Lamb, Olives, Lemon, Spices

Harira

Thick soup stewing tomatoes, beans, and celery. Ramadan staple

• Region: Nationwide
• Main ingredients: Tomatoes, Lentils, Chickpeas, Celery, Spices

Pastilla

Sweet-salty pie wrapping pigeon meat and almonds in thin pastilla pastry, sprinkled with powdered sugar and cinnamon

• Region: Fez
• Main ingredients: Pigeon meat, Almonds, Eggs, Warqa (thin pastry), Cinnamon

Mechoui

Whole lamb marinated in spices and roasted over charcoal

• Region: Sahara area
• Main ingredients: Lamb, Cumin, Salt

Briouats

Triangular fried or baked pies. Diverse with meat, cheese, almond filling

• Region: Nationwide
• Main ingredients: Warqa, Chicken or almonds, Honey

Zaalouk

Appetizer salad mixing grilled eggplant with tomatoes and cumin

• Region: Northern/coastal areas
• Main ingredients: Eggplant, Tomatoes, Cumin, Olive oil

Chebakia

Ramadan sweet of sesame fried pastry soaked in honey syrup

• Region: Nationwide
• Main ingredients: Wheat flour, Sesame, Honey, Orange flower water

Moroccan Salad

Refreshing appetizer mixing chopped cucumber, tomato, onion with cumin and lemon

• Region: Nationwide
• Main ingredients: Tomatoes, Cucumber, Onions, Lemon

Mint Tea (Atay)

National beverage adding spearmint and large amount of sugar to green tea

• Region: Nationwide
• Main ingredients: Green tea, Mint, Sugar