Moroccan cuisine has been influenced by many people that form what is Morocco today such as Berber, Moorish and Arab. The country cuisine has been refined through the centuries to reach to what Moroccan Food is today.
We visited Morocco several times and no matter where we were, Fez, Marrakech or Rabat, Moroccan food was always abundant and rich three times a day.
Moroccan Couscous with Lamb is a National Dish
Ingredients of the Moroccan Cuisine
Morocco is rich in vegetables and fruits that are an integral part of its cuisine; as well as meats of all kinds including beef, lamb, camel, rabbit and chicken. Being blessed by the coasts of the Atlantic and the Mediterranean, the fish and seafood in general is abundant and part of its cuisine.
Dried fruits are also part of the food which is somewhat spicier than the average Middle Eastern food.
The main meal is usually at lunch time and consists of hot and cold salads and tagine, followed by the main course of meat and “Couscous” topped with vegetables. The meal is ended with a cup of sweet tea.
Moroccan Pastilla or Bastilla filled with chicken, cinnamon and raisins
Main dishes of the Cuisine of Morocco
Also spelled Besteeya or Bestilla is a filo dough pastry about the size of a pita bread, filled with chicken, cinnamon and raisins. It is then top with powdered sugar.
Those like me, that like to mix sweet with the meat and vegetables will love it.
This dish originated by the Berber is known worldwide and, in many countries, it substitutes the rice, like in Israel. It is soft and delicious. It is by far the most recognized of Moroccan dishes.
This is a favorite chicken dish served with tagine, lemons and green olives.
This is the traditional round loaves of bread. It is dry with a grainy texture.
Fish Tagine served the traditional Moroccan Way
Tagine, is a slow cooked stew of vegetables and meat, made unique with the addition of olives, dry fruits and a blend of Moroccan spices.
Fish is usually found under their French names such as loup de mer for bass, rouget for red mullet, merlan for whiting and thon for tuna.
It is a traditional Berber soup considered by many as a dish itself. It is made with tomatoes and flour loaded with lentils, onions, Moroccan spices, chickpeas and anything else you find in the kitchen.
Those are meatballs flavored with cumin, usually served with eggs.
This is a whole lamb oven roasted. This dish has to be ordered in advance, though in many restaurants is a staple.
Salads could be served cold or hot including eggplant, tomato and “Taktouka which is a mix of tomatoes, green peppers, garlic and spices.
Most of the time fresh fruit is served instead of cooked desserts.
Some of the desserts are: Kaab el Ghzal or Gazelle's Horns, stuffed with an almond paste and topped with sugar; Halwa Shebakia is deep fried dough dipped into a hot pot of honey sprinkled with sesame seeds; a coconut cake called Zucre Coco is also popular.
This is the most popular drink in Morocco. It is a whole culture of how to prepare it and how to serve it. It is mainly accompanied by some sweets.
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