The following highlights some of the popular Traditional Moroccan Foods. If you manage to be in an Moroccan restaurant or you are visiting Morocco, I recommend the following
1. Makouda
Makouda is a fried potato patty, with egg, which is often used to bind the potatoes. People may cook it at home, but it is also a very common street food. It can be eaten on its own, sometimes dipped in tomato ketchup, used as a sandwich filling, or alongside a salad.
2. Harira
This soup, popularly used to break the fast during the days of Ramadan because of its high calorie intake, is made with lamb or beef, pulses and tomato, seasoned with black pepper, coriander and ginger, and is usually accompanied by dates. Every family may have a slightly different way of preparing the soup, so don’t be surprised if no two bowls taste the same.
3. Fish Chermoula
Chermoula, more correctly shermula, is a staple of Moroccan cuisine and an easy and inexpensive way to add a lot of flavor to our meals. It is a sauce or marinade. Its main use is to marinate fish and seafood, but it can also be used to add flavor to meat stews, soups, lamb tagines, grilled vegetables, chicken or couscous.
4. Couscous
Couscous, which is wheat semolina seed cooked and accompanied by vegetables, lamb, beef or chicken, is one of the most traditional dishes, usually prepared in homes on Fridays, their day off, usually dedicated to praying in mosques, going to the hammam and walking with families. The most famous Moroccan couscous is the seven-vegetable couscous. As the name suggests, the dish has seven different types of vegetables, although it also contains meat. Couscous is typically eaten with the hands and everyone shares a communal plate.
5. Bissara
Is a specialty of Fez and comes in both sweet and savory varieties. It is a stuffed and baked filo pastry that is often served at weddings and other special events. Fillings can include lamb, chicken, fish, pigeon, almonds and spices such as cinnamon and saffron.
6. Bastilla (Chicken or Pigeon Pie)
Is a specialty of Fez and comes in both sweet and savory varieties. It is a stuffed and baked filo pastry that is often served at weddings and other special events. Fillings can include lamb, chicken, fish, pigeon, almonds and spices such as cinnamon and saffron.
7. Crumbed Liver
Another meaty favorite, brochettes are essentially skewers of meat; the dish takes its name from the French word for skewer. Chunks of lamb, liver, lamb sausage, chicken or fish are skewered and grilled, commonly served still on or off sticks. They typically come with a variety of sides, which may include olives, roasted tomatoes and peppers, chips and rice.
8. Khobz
The main characteristic of Moroccan bread (or khubz bread) is that it is flat and baked completely against the walls of the oven. This results in a product with considerably less crumb than European-style breads and is absolutely succulent. It goes with all kinds of food, but in fact it is so delicious that many people eat this typical Moroccan food without any accompaniment, as if it were a bun.
9. Spicy Sardines
Morocco is one of the world’s largest producers of sardines, and the small fish are also enjoyed locally. Most common, naturally, on the coast, Essaouira and Safi are key places to enjoy tasty sardines. Place on a plate of grilled sardines with spice to taste.
10. Tagine
Tajine is another dish that you will find everywhere. Like couscous, you can eat it quite cheaply in any restaurant. This delicacy owes its name to the container in which it is prepared, an earthenware dish with a conical lid, and there are different varieties, among which I would highlight the Tagine of lamb with vegetables, almonds and plums, seasoned with cinnamon or saffron, and the Tagine of chicken, with lemon, olives and a very spicy tomato sauce.
If you found this list useful, here are some more Traditional African Foods to try out on my Pinterest channel.