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Moroccan Cuisine
Influenced by Many Cultures


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

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

Moroccan Pastilla or Bastilla filled with chicken, cinnamon and raisins


Main dishes of the Cuisine of Morocco

  • Pastilla

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.

  • Moroccan Couscous

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.

  • Djej Mqualli

This is a favorite chicken dish served with tagine, lemons and green olives.

  • Khobz

This is the traditional round loaves of bread. It is dry with a grainy texture.



Moroccan Cuisine

Fish Tagine served the traditional Moroccan Way

Fish Tagine served the traditional Moroccan Way


  • Tagine

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.

  • Hout

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.

  • Harira

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.

  • Kefta

Those are meatballs flavored with cumin, usually served with eggs.

  • M’choui

This is a whole lamb oven roasted. This dish has to be ordered in advance, though in many restaurants is a staple.




Moroccan Salads

Salads could be served cold or hot including eggplant, tomato and “Taktouka which is a mix of tomatoes, green peppers, garlic and spices.





Moroccan Desserts 

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.



Mint Tea

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.




For more information visit Morocco Official Tourism Website


images are courtesy of wikimedia commons





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