Whether you're heading to Morocco for vacation or business, you can be sure there's a gastronomical delight for you there. At the top of the list of the best cuisines in the world, Moroccan flavors is worth trying. You won't be disappointed with the tasteful variety, flavorful spices & innovative ingredient combinations in morocco.
Morocco is popular throughout the world for its beauty and equally for the quality and variety of its delicious dishes. Hoping to see, taste and smell more spice than your senses have ever explored! The endless flavor combinations leave you longing for more.
Experts point out that the preparation of most Moroccan dishes is based on fresh fruits and vegetables, natural oils & indigenous spices, suggesting that all these additives have human health benefits. Many past studies have placed Moroccan flavors among the most tasteful in the world, since it is always placed next to Italian and French Flavors. We've put together this article for lovers of good food.
best Morrocan flavors you can try
Briouats:
This dish is so versatile! Briouat is best described as a fried triangle of sweet pastry filled with almond paste for dessert. They can also be served as an appetizer and can be made savory with chicken, beef, cheese or vegetable fillings.
Tagine:
It is made with seasoned vegetables prepared in a small amount of broth, and is usually light, accompanied by meat, fish or chicken. All the materials are placed in heavy ceramic pots called "tagines". The mystery of the tasty tagine is in the additives used in the dish, namely: cornflower, ginger, free turmeric, clarified butter, onion and garlic.
This is the basic ingredient that gives this Moroccan flavor its taste. It is taken with bread, if deemed necessary. Tagines are not consumed without bread. Preparing food in tagines is super healthy as it is steamed and boil food is the ideal healthy food out there.
B'ssara: For a penny a bowl, this rich bean soup is locally taken for breakfast, taken with olive oil, freshly baked bread and cumin sprinkling.
Couscous:
It is made weekly in several Moroccan homes, Seven Vegetable Cous Cous, is one of the most famous versions. Lamb, chicken or beef is stewed with a different types of vegetables and then served atop a pile of delicious steamed grains of couscous. Like several other Moroccan dishes, everyone comes together to consume from one large communal pan.
Bastillas –
This unique savory cake is made from a layered dough. Several visitors are surprised to see this dish with a mixture of parsley, meat, onion, herbs and eggs. When preparing the Bastille, the process of cooking is completed with glaze, cinnamon, sugar, and other onions at the top.
Bastillas are traditionally stored for umique occasions & are sometimes prepared with pigeon meat. Nowadays, the bastillas are much cheaper and are prepared with more popular meats example chicken, veal or fish.
Tanjia:
They are blown clay pots and beef or lamb food whose additives are mixed & cooked in the same pot & buried under hot ashes. It has a unique flavor and amazing aroma. It is prepared in a traditional "Farran" Marrakech.
Sometimes this traditional bakery is crowded, often in religious holidays. This is a male specialty as it’s his "sacred" traveling companion! Especially during spring and Ramadan holidays, where the men frolic in the orchards and gardens.
Harira –
During Ramadan holy month, the fast is broken each day at sunset with a boiling bowl of the Harira soup. Packed with lentils, tomatoes, lamb and chickpeas, topped with a of lemon juice squeeze & chopped cilantro, and taken with a sticky sweet pretzel known as chebakkiya.
Rfissa:
There is much classic about pouring hot broth and meat into a bread dish, but around different continents these simple meals are considered delicious and satisfying at their finest. In Morocco it assumes the form of Rfissa, a classic presentation of boiled chicken & lentils topped with fenugreek, saffron & ras el hanout. This dish is known to be served to women who recently put to birth, but it is also a famous dish offered to families or guests on other occasions.
Mint Tea:
Also called as the national drink of Morocco, it has a long history in morocco. With the addition of lots of mint leaves, its green tea base & sugar, peppermint tea is often described as borderline addictive. To serve tea is an art form, with waiters demonstrating their skill at pouring drinks from teapots.
Trotters:
They’re are legs of lamb and beef prepared with hot hummus and spices. The broth tastes like vinegar and garlic and is full of fat, vitamins and protein. It is recommended to consume it twice or once a month, since its composition - especially the high calories number and the big amount of fat - makes the body lose much of its energy in its digesting it.
Mechoui –
Moroccan roast lamb, also known as the mechoui, is arguably the best enjoyed in Marrakech, where the entire lamb is burned in a deep fig pit. But don't worry, you don't have to dig a small hole in your garden if you like to try roast lamb at home. Instead, try out this Moroccan flavor, which only requires one leg or one shoulder.
Makouda:
The legendary Moroccan street food and the ideal place to taste its variety is the Djemaa el-Fna square in Marrakech. Here, in addition to grilled skewers, squid and sardines, you will find the most peculiar sweet lamb cheeks, snails cooked in a spicy anti-cold broth and lamb liver skewers with bacon. Makoudas are fried potato balls dipped in spicy harissa sauce.
Chermoula fish:
Morocco's long Atlantic and Mediterranean coastline is responsible for several national fish flavors, including chermoula fish. Chermoula is a mixture of several herbs and spices that is used to marinate fish and as a sauce. Best prepared with the fresh daily catch, this dressing is simply delicious.
Pastela:
This ancient city and empire; famous for its narrow streets and bazaars; it is home to many local Moroccan flavors. Pastela is one of the most luxurious Moroccan flavors. It is very difficult to prepare, which makes it a great competitor for some other famous Moroccan flavors such as tagine and couscous; both in taste and in the additives used.
In the Fez city it is prepared with chicken & pigeon, meanwhile in the north of thecountry it is cooked with fish & shellfish, meanwhile in the county’s south, like Rachidia, it has a different shape like bread, known as 'al-Madfuna. '.
Lamb or beef Prunes–
This lamb or beef with plums recipe will satisfy your taste buds as you venture into the uncharted territory of Morocco. The meat is cooked in soft butter with turmeric, ginger, and onion, then topped with stewed plums with honey-cinnamon syrup. Crunchy toasted almonds serve as a garnish.
Snail soup:
Oh Yes, you saw it right. You may find it in stalls all over the country, but the dish is best known at Jemaa El Fna in Marrakech Morocco. The way to eat this dish is to use toothpicks to remove the snail from the shell before sipping the salty broth. Several visitors describe the snail as rubbery but with a meaty mushroom flavor. Many believe that this Moroccan flavor is good for fever and digestion.
Saffa:
This is a dish like steamed couscous. It can be noodles, any kind of cake or rice. With chicken saffa, each dish is cooked separately. The saffa is prepared as usual meanwhile the chicken is cooked with herbs and spices. When its served, the chicken is covered under the saffa. This dish is garnished with cinnamon and powdered sugar.
Stuffed Msemen:
Are you in a hurry? Msemen Relleno is a square-shaped dough that is kneaded with a chilies, onions and tomatoes mixture. The flavor is then cooked, rolled up and can be served on the go. search for the merchants of Msemen in the medina of Marrakech. With Msemen, your shopping adventure doesn't have to hold!
