Morocco is a dynamic country, as seen in the people, their dancing and their music, but especially notice their food, which is like a really full plate of pleasure. The food is to our taste with lots of exotic flavors.
Your best advice is to try everything you can, but for the most part you should not miss the following dishes:
Couscous (semolina and wheat seeds), cooked accompanied by vegetables, lamb, beef or chicken, is one of the most traditional dishes, often cooked in homes Friday, a day off.
It can be made with many ingredients, with raisins, vegetables, etc. but I advise you, especially if you are traveling in the summer, try couscous with buttermilk and butter, served chilled, and gives a lot of energy.
2. el tagine
El tagine is one of the dishes you will find everywhere. Like couscous, you can try it for a very cheap price at any restaurant, and the size of the dish is often substantial, so you can split it for two.
This delicacy is named after the vessel on which it is prepared, an earthenware pot with a conical lid. There are various varieties, among which you can highlight with vegetables, almonds and plums, seasoned with cinnamon or saffron, and Chicken Tangi with lemon, olives and a spicy tomato sauce very spicy will also do.
3 . Bastela
Bastela were like a big gastronomic discovery on my trip to Morocco, but can also be found in Algerian or Tunisian food. Without a doubt, I recommend that you enjoy the wonderful offering of a balance between sweet and salty that is almost like an aphrodisiac.
This is a dish made with layers of phyllo sheets, then stuffed chicken or pigeon alternating with almond dough, all baked and seasoned with cinnamon and powdered sugar.
Bissara is so popular in Morocco because it is a very simple dish. It is a simple bean puree with a generous drizzle of olive oil and can be seen that in many places during breakfast or as an accompaniment to other dishes. Don’t miss the opportunity to eat it accompanied by Moroccan bread.
This soup, prized for breaking the fast during Ramadan days for its high calorie content, made with lamb or beef, beans and tomatoes, seasoned with black pepper, coriander and ginger.
Kefta is seasoned with ground beef and pine nuts, onions, garlic, parsley, paprika, cumin and olive oil, served differently and all are delicious.
7. Touajen and Haut.
For those who like intense flavors, there is touajen, lamb stew or marinated chicken. The dish can also be made with fish, but in this case it is called Haut.
8. Eggplant Zaalouk
Eggplant zaalouk is one of the typical tasty salads in Morocco. The dish consists of cooked and boiled eggplants with tomato sauce and garlic, seasoned with cumin, paprika and lemon juice. All this is allowed to cool and then we have to add olives, chopped coriander, olive oil, salt and it’s ready to eat!
Mechoui or meshwi slowly roast a whole lamb in an earthen oven until the flesh flakes off easily with your hands, and served with couscous, almonds and plums. Usually included on menus for holidays or when they have guests.
10. Djaja mahamara.
Our final recommendation is chicken stew with raisins, semolina, almonds and raisins.