Best Moroccan Recipes (2024)

FAQs

What is Morocco's most famous dish? ›

Couscous

One of the foremost popular Moroccan dishes is couscous. Traditionally, it's made from wheat pasta, which is rolled and sliced by hand. It's steamed with stewed meat and seasonal vegetables. While serving, the couscous is covered by meat, then vegetables are placed on top or on the edges of the pyramid.

Couscous is considered Morocco's national dish

Steamed above a pot of boiling vegetables, the dish is fluffed by hand for an hour or more to make sure the end result is up to scratch. Served with aubergines, onion and any other vegetable that takes your fancy, it not only tastes great but is super healthy too.

The four most basic spices used in Moroccan cooking are cumin, black pepper, ginger and turmeric. Other common spices found in many dishes are saffron, paprika, cayenne, chilli (harissa), cinnamon, and sometimes white pepper.

According to a recent ranking published by WorldSIM Travel Blog, Morocco is at the top of the ranking of the world's gastronomic destinations. The richness of Moroccan gastronomy has earned Morocco the second place, ahead of Italy and France.

The Moroccan diet is heavily grain-based, focusing on the wheat found in couscous, breads, and pastries. The main protein sources are lentils, chickpeas, and fava beans. Moroccans also frequently eat beef and veal, as well as poultry in the form of chicken and pigeon, and fish in coastal regions.

One of the most popular street foods in Morocco is “Babbouche” or “Ghlal”. It's a spicy stew made from over 15 herbs and spices (what do you say about that Colonel Sanders?). The snails are served in bowls, in their shells and diners will use toothpicks or needles to extract the tender meat.

The ten spices that are the most important to Moroccan cuisine are: Cayenne (felfla), cinnamon (karfa), turmeric (quekoum), ginger (skinjbir), black pepper (elbezar), aniseed (nafaa), seaseme seeds (jinjelan), cumin (kamoon), paprika (felfla hlouwa), and saffron (zafrane).

What is the king of spices in Morocco? ›

COMMON USES: A Moroccon spice mix, Ras El Hanout is the best seasoning spice for marinating meat and adding flavor to stews. With its great aroma and taste, it is mostly called the “king of spices”. The name Ras el Hanout translates to “head of the shop”, meaning “top shelf”, and the ingredients reflect the name.

Ras el hanout is a complex, aromatic spice blend that's famously associated with Moroccan cuisine. If you're lucky enough to go to this beautiful country, ras el hanout should be on your list of foods to bring back from Morocco.

As for the fish appreciated by Moroccans, I quote the sacrosanct sardine whose reputation goes beyond the borders of the country, mackerel, hake, whiting, sole, pandora, sea bream to name only the most consumed.

Most Moroccans eat 3 meals a day (breakfast, lunch, dinner). Basically, the shops are closed at 12 noon for lunch and a siesta.

Home cooked, steamed or stewed, and using minimal salt, oil, sugar or other additives, it is likely that Moroccan food is better for you than your diet at home. Best of all, it is flavoured with a different range of spices, and herbs such as fresh cilantro, parsley and garlic.

With so many nations and peoples contributing to Morocco's culinary palette, it comes as no surprise that the country is renowned for its diverse menu. Many of Morocco's dishes are known to offer a burst of contrasting flavours and textures, most notably sweet and crunchy.

Moroccan cuisine is famous for it's delicious stews; the legendary tagines. But what do we mean by tagine, the pot or the dish? What is actually a tagine and how does it work? Is it important to use a traditional tagine pot to make a Moroccan tagine?

Morocco allows the consumption of alcohol. Alcohol must be purchased and consumed in licensed hotels, bars, and tourist areas. You can also buy alcohol in most major supermarkets. The alcohol section is usually in a separate room from the main supermarket.