Moroccan food is one of the most savoury in the world. Vegetables, meats and species come together to revive your taste bud. We propose you a short selection of specialities that will encourage you to take a flight to Morocco.
The tajine is a cooking pot made of terracotta in in which stews are prepared. There are around 300 recipes of salty and sweet and sour tajines. Among the most popular, we can recommend the chicken and conserved lemons tajine or lamb with apricots. The spices blends such as cumin, cinnamon, cilantro and saffron give unique savours to these dishes.
This dish is traditionally prepared during the Aïd el-Kebir. It is composed with lamb, almonds, raisins, cinnamon and honey. The dish is prepared in advance and the meat is cooked slowly, in the same way than a gigot.
The bastilla can be served as a starter or a main dish. This dish originates in Fes and is prepared in great occasions. The bastilla consists in filo pastry filled with chicken or fish, and sometimes can be sprinkled with sugar and cinnamon. There are some varieties, including a milk-based filling, which is served as a dessert.
This dish was served in old times for lunch, only on Fridays. It is composed with meat and vegetables and couscous steam cooked. The recipes of couscous are diverse. It could be eaten warm or cold, and even as a dessert.
The Refissa, is a unique dish that comes from Casablanca. It is composed with a special bread that is very thin, a chicken sauce and lentils. It is a delicious dish that was prepared initially to celebrate births and to give forces to the young mother.
The mechoui is above all a way of cooking. This dish is composed with a stew of lamb meat that cooked in wood oven. The meat is thus, so tender that it is eaten with hands!
The Harira is « The » Moroccan soup prepared in general during the month of Ramadan. It is composed with chicken, chick peas, cilantro and ginger. It is a strong warm dish, that gives energy to the body after a day of fast.
Seffa is a simple dish that needs little patience. Seffa is made with vermicelli, chicken, raisins, almonds and cinnamon. It is a classical dish of Moroccan gastronomy.
We will end this short gastronomic selection with Moroccan sweets. Among the most popular, gazelle horns consist in a dough stuffed with frangipane and orange blossom water. They are eaten with green mint tea.
Briouat originate from Fes. It is made with filo pastry filled with almonds, cinnamon and orange blossom water. They can also be filled with meat, chicken, seafood or cheese for a salty version.
The ghribia is inspired from a Andalucian sweet, the « mantecado ». It is a sweet made with almonds, sugar and lemon. It is usually eaten for dessert with green mint tea.