List of Moroccan dishes

Beghrir (Homemade)

Moroccan food

List of Moroccan Dishes is a compilation of the various traditional and modern dishes that originate from Morocco. Moroccan cuisine is a vibrant and diverse blend of Berber, Arab, Andalusian, and Mediterranean cuisines with a slight European and Subsaharan influence.

Traditional Moroccan Dishes[edit]

Couscous is a staple food in the Moroccan diet. It is a dish made from tiny granules of durum wheat which are cooked by steaming. It is traditionally served with a meat or vegetable stew spooned over it.

Tagine is a slow-cooked stew braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. It is named after the special earthenware pot in which it is cooked.

Pastilla is a traditional Moroccan dish of Andalusian origin. It is a pie which combines sweet and salty flavours; a combination of crisp layers of the crêpe-like werqa dough, savory meat slow-cooked in broth and spices and then shredded, and a crunchy layer of toasted and ground almonds, cinnamon, and sugar.

Harira is a traditional soup of Morocco and is served especially during Ramadan. It is made with tomatoes, lentils, chickpeas, and lamb, and is flavored with a squeeze of lemon juice and chopped fresh coriander.

Mint tea is a green tea prepared with spearmint leaves and sugar, traditional to the Greater Maghreb region (the northwest African countries of Morocco, Algeria, Tunisia, Libya, and Mauritania). It is a sign of hospitality, and is served to guests all day.

Modern Moroccan Dishes[edit]

B'stilla is a traditional Moroccan dish, but it is relatively modern compared to dishes like couscous and tagine. It is a flaky, meat-filled pie that is often served at weddings and other special occasions.

Mrouzia is a traditional Moroccan dish made with lamb, raisins, almonds and honey. It is a sweet and savory dish that is often made for special occasions.

Zaalouk is a Moroccan salad, made with eggplants and tomatoes, and seasoned with garlic and spices. It is often served as a side dish, but can also be used as a dip with warm bread.

Chermoula is a marinade used in Algerian, Moroccan and Tunisian cooking. It is usually used to flavor fish or seafood, but it can be used on other meats or vegetables.

Khlea is a type of dried meat, usually lamb, that is preserved in fat. It is often used in tagines and other dishes.