Top Ten Best Foods of Morocco

One of the great joys of travel is discovering new and exotic cuisines. While the weather might not be the best reason to visit Morocco, the food certainly is. With dishes ranging from delicious and exotic to continental dishes, you'll find that Moroccan cuisine has something for everyone. What kinds of dishes can you expect? Are there particular foods that are iconic in Moroccan dishes? Here are some of the top ten best foods of Morocco to help you prepare your appetite before your trip.

1. Tajine

Tajine, usually spelled tagine, is a term used to describe both the savory Moroccan stews and the cooking pot used to prepare them. The cooking pot is described as a circular, shallow, clay, or ceramic casserole with a tall, angular, conical lid.   There are countless tagine dishes, all of which are delicious: Lamb tagines with onions and chickpeas; chicken tagines with vegetables, saffron, or prunes; vegetable tagines with chickpeas; sardine tagines; etc. For almost every day of the year, there is a new recipe. It is considered that the Berber region is still where the greatest tagines are enjoyed today.

2. Couscous

It is undoubtedly the dish that comes to mind when discussing Moroccan dishes or foods of Morocco, the most popular dish with tagine, and a standard in all Moroccan and Algerian restaurants. It was once only served on Fridays at noon, but nowadays it is consumed every day of the week. The traditional Berber dish includes beef and chicken along with a variety of vegetables and legumes (zucchini, turnips, beans, lentils, and peas), as well as wheat semolina. The dish is traditionally prepared in a couscoussier, a metal steamer pot, with the stew on the bottom and the tiny grains cooking in the steam rising from the hearty stew on top.
 

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3.  Harcha

Harcha is a semolina-based pancake or pan-fried bread. As the Arabic word hareer means velvetiness, harira is a herb-rich, tomato-based soup with a velvety-smooth, creamy texture. It is the most well-liked soup in Morocco and represents Ramadan, the Muslim holy month of fasting when people come together. A mixture of semolina, baking powder, butter, milk, salt, and sugar is formed into balls and then rolled in coarse semolina to make harcha. Small individual cakes or larger rounds that can be shared by many can be made from them. Harcha resembles English muffins in appearance when cooked, but cornbread is closer in flavour and texture. With jam, cheese, or honey-butter syrup, they are typically consumed for breakfast or as a snack with mint tea.

4. Tanjia

Tanjia is a staple dish in Marrakech, and it would be heresy to visit without trying this legendary dish. They claim that it was made by employees who, unable to get home in time to eat, gathered all the ingredients they could find—meats, spices, and vegetables—and put them in a jar before heating it overnight. Today, it is a dish made of meats and spices that is prepared in a lot of Marrakech restaurants after being cooked for a long time in an earthenware jar.

 

5. Baghrir

Baghrir is small, spongy pancakes made from semolina and are distinguished by the numerous, small holes that form as they cook. Baghrir pancakes, which are common in Moroccan and Algerian cuisine, are prepared using a crepe-like batter that includes flour, fine semolina, baking powder, yeast, salt, sugar, and water. It is immediately clear why this common Moroccan pancake is called "thousand hole pancakes" after taking one look at it. Baghrir is made more quickly and simply because it is only cooked on one side, unlike western pancakes. Baghrir is typically consumed for breakfast along with the honey-butter syrup. They frequently appear in iftar meals during Ramadan.

6. Shakshuka

A common Mediterranean breakfast dish known as shakshuka (or shakshouka) consists of poached eggs cooked in a tomato sauce with peppers, garlic, onions, olive oil, and spices. popular in the Middle East and North Africa. One-pan dish shakshuka can be made in a variety of ways. Like a Turkish menemen, it is typically made with poached eggs but can also be made with scrambled eggs. Although there are many different recipes, common ingredients include minced lamb, sheep milk cheese, olives, harissa, paprika, cayenne pepper, and ground coriander. Shakshuka is frequently served with crusty Moroccan bread that is intended to be dipped into the tomato sauce and runny poached egg.

7. Maakouda

Maakouda is a traditional potato pancake popular in the Middle east and north Africa, particularly in Morocco. The puff pastries are typically made without any fillings, but they can occasionally be filled with cheese, fish, or meat. They contain potatoes, parsley, garlic, flour, salt, and pepper in their preparation. To make little disks that can be deep-fried till golden brown, potatoes are first boiled, mashed, and then combined with other ingredients. Traditionally, maakouda is eaten as a side dish, or a filling for a large sandwich roll that is typically offered as street food and topped with harissa, parsley, and lemon juice.

8. Bissara

A traditional North African soup known as bissara (also spelt bessara, besarah) is made with split peas or fava beans that have been dried and puréed. It originated in Egypt but has gained popularity in Morocco as well, particularly in the north where it is frequently served on its own or as a side dish to fish. Before being puréed to a smooth consistency, the legumes are simmered with garlic, cumin, cayenne pepper, paprika, and olive oil. Bissara is a warming and filling dish that is frequently offered as street food in Morocco and is typically eaten in the winter.

Bissara is a warming and filling dish that is frequently offered as street food in Morocco and is typically eaten in the winter.

9. Taktouka 

Taktouka is a Moroccan salad prepared with tomatoes, roasted bell peppers, olive oil, paprika, and fresh parsley, similar to shakshuka. It's a variation of shakshuka made without eggs that is milder and less spicy. Taktouka is typically served as a side dish to grilled meat and fish dishes or as a dip with bread, unlike shakshuka, which is typically eaten for Tatouka is typically served as a side dish to grilled meat and fish dishes or as a dip with bread, unlike shakshuka, which is typically eaten for breakfast. . It is typically served in the pan in which it was cooked. It enhances the dish's flavor and gives it a beautiful smokiness. . It is typically served in the pan in which it was cooked.

10. Loubia 

Moroccan loubia is a traditional meal made of stewed white beans. This dish is a household favorite in Morocco, where Moroccan bread is typically used to scoop up the beans that have been simmered in a zesty tomato-based sauce. When used as a side dish to fried fish, it is a delicacy that may be enjoined as an appetizer and sprinkled with parsley or coriander.  It is not surprising that loubia is a dish that is frequently prepared at home in Morocco because it is quick, easy, and delicious.

With our customized options, you can experience the culinary adventure of a lifetime while tasting the foods of Morocco.

Morocco has been influenced by many different cultures, which can be seen in the food there. As you can see, the cuisine of Morocco is made up of a wide variety of delectable dishes. And what makes these dishes even more special is how much culture and history are imbued into every single one. With so many options available, hopefully, this list has provided you with some ideas for your upcoming Moroccan tour.