Tagine is Morocco’s famous slow-cooked stew cooked served in a clay dish. Different types of meats and vegetables slow-cooked together with a tasty combination of spices. There are many different types of Tagine, too many to count! Traditionally, the meat and sauce is enjoyed straight from the clay pot and scooped up with khoubz, typical Moroccan bread.
This Mediterranean grain is the rice of Morocco. Small and fluffy grains of wheat semolina are served with an array of meats and vegetables on top. Even though this dish is simple, it offers robust flavors through many different combinations.
Nothing is tastier than a delicious Bastilla! Shredded chicken is sautéed with ginger, saffron, cinnamon, and pepper before it’s layered and wrapped with a crispy and thin warqa pastry. Almonds, honey, and cinnamon are sprinkled on top. A dish so delicious and sweet it could be enjoyed as dessert!
Chicken with Preserved Lemon and Olives
One of Morocco’s most famous dishes, chicken with preserved lemon and olives can be served at a casual family dinner or an exquisite banquet. Typically, an entire chicken is roasted and set in a sauce consisting of pureed onions, saffron, ginger, and preserved lemons. This dish is tangy and surrounded by all the right spices.
Lamb or Beef with Prunes
Even if prunes may not be your first choice, don’t let that stop you from enjoying this sweet and savory dish. Meat is cooked to a perfect tenderness with onions, saffron, and ginger before it’s topped with syrup poached prunes. Drizzled honey, cinnamon, and crisp almonds serve as a garnish to complete the dish.
Stewed chicken and lentils are cooked with fenugreek and saffron before being served with a tasty broth over bread. This Moroccan comfort food dish is considered very special and is often served to new mothers and special dinner guests.
This unique Moroccan soup is tomato-based and served with chicken and lentils. Rice or thin noodles are added into a beef or lamb broth, before putting it all together making a delicious and filling meal. This soup is traditionally enjoyed during the month of Ramadan and is served alongside dates after a long day of fasting.
In Morocco, a whole pit roasted lamb is referred to as Mechoui and is roasted inside of a deep pit with araar wood for up to six hours. This lamb is commonly served as the first of many meals during a giant feast but can also be found in many restaurants throughout the country.
Morocco’s beautiful coastline provides a plentiful and tasty supply of sardines. Some restaurants choose to keep their dish simple and grilled, while others stuff the sardines with a delicious and tangy marinade before frying.
This sweet mint tea is definitely not to be missed, especially because you can find it almost anywhere! This tea tastes similar to green tea but with lots of sugar and mint leaves. For anyone who tries it, it’s addictive!
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