Moroccan food is flavoursome, vivid and magnificent. The food of Morocco has influences from Africa, the Mediterranean and the Middle East, which is evident throughout the dishes in the present day and vary between regions. The cooking traditions of its Berber, Jewish, French and Arab people still exist nowadays adding to Morocco’s delicious mix of dishes. Moroccan cuisine is full of loads of flavour and without a doubt your mouth will be delightfully puzzled with the new food combinations you’ll embark on.
Here are 8 foods you must eat in Morocco:
You cannot go to Morocco without trying tagine. It would be a sin not to try it. Tagine is a Berber dish which is named after the clay pot its cooked in. With various types of tagine made with meat, poultry, fish or vegetables with an array of spices and herbs, you’ll experience a tantalising mix of sweet and savoury flavours. We’ll have tagine for breakfast, lunch or dinner any day!
Zaalouk is a tasty side dish or salad made with tomatoes, aubergines, olive oil, spices and garlic. It’s a very common dish generally served with crusty bread, dished up either hot or cold and is often eaten at the beginning of a meal. Like many dishes, the taste of zaalouk varies from region to region due to the different mixes of spices. But, whichever one you try it’s bound to be scrummy!
Couscous, also known as seksu or sikuk, is a staple in Morocco and although the origin of couscous is unknown, it perhaps was created by the Berbers. Today it is known as “the North Africa national dish”. Couscous is typically served with meat or vegetable stew, nuts and dried fruit. However, it can also be eaten by itself – flavoured or plain, warm or cold, as a side dish or a dessert. Couscous is usually prepared on Fridays, which is the Muslim holy day. It’s also prepared for weddings, funerals and at the end of Ramadan.
Harira is a traditional Berber soup of the Maghreb region. It is a favourite as a starter, can be eaten on its own, or as a snack. It is made with flour, lentils, chickpeas, tomatoes, spices and chicken or lamb however, the recipe does vary in taste from region to region. During the holy month of Ramadan, harira is served at dusk to break the fast and is often served with the sweet and sticky pretzel-like chebakkiya.
Merguez is a sausage made of either lamb or beef which is seriously spiced with cumin and chilli pepper or harissa (which gives it its distinct red colour), along with garlic, fennel and sumac. This tasty sausage will literally knock your socks off because of the delicious flavours. These spicy North African sausages are usually grilled and are served in variety of ways; plain, with couscous, stuffed into pastries, tagines or sandwiches.
This tasty soup is especially popular in Northern Morocco, is cheap as chips, super tasty and a vegetarian’s delight. B’ssara consists of dried fava beans and is topped with cumin, paprika, olive oil and served with fresh out of the oven bread. Traditionally this soup is dished up for breakfast and is the staple for many locals.
Have we got any pancake lovers? Beghrir, also known as the “thousand holes pancake”, due to the tiny holes that appear on the pancake whilst cooking, is essentially a small, spongy pancake made with yeasted semolina or flour. It is a popular dish for breakfast, as a snack and during Ramadan. This delicious treat can be served with jam or dipped into a honey-butter mixture.
B’stilla or pastilla, is a super delicious pie that came from the Andralusian people who migrated to Fez many years ago and consequently, made the dish very popular throughout Morocco. Traditionally, this pie is made with pigeon, or more often today chicken is used, along with thin pastry, eggs, almonds, saffron, cinnamon, coriander, and dusted with icing sugar and cinnamon. B’stilla certainly is a mix of sweet and savoury flavours and is the perfect dish for those curious travellers.
Haven’t been to Morocco yet? If this hasn’t made your mouth water, we don’t know what will. These must-eats in Morocco can be done on one of our Morocco tours.