Traditional Moroccan Dishes

Take your taste-buds on a rollercoaster ride of spices, flavors and textures. This guide to Moroccan cuisine and dishes will whet your appetite for a taste of Morocco.

Moroccan cuisine is as varied as its culture. It has had so many diverse influences that its food is often layered with many different spices. The following spices are commonly used in Moroccan cuisine:

Cinnamon
Cumin
Turmeric
Ginger
Cayenne Pepper
Paprika
Aniseed
Sesame Seed
Black Pepper
Parsley
Green Coriander
Marjoram
Grey Verbena
Mint
Fragrant Waters
Basil
Onions
Lemons
Garlic
Eggs
Honey
Couscous
Chick Peas
Bread
Olives
Buttermilk

Examples of Traditional Dishes

Bisteeya

A triple layered savory pastry: A layer of chicken is covered with a layer of eggs and a lemony-onion sauce and then topped with a layer of crushed almonds. Everything is wrapped in phyllo pastry and delicately covered with cinnamon and sugar.

Harira Soup

This traditionally Berber soup is usually served during the holy festival month of Ramadan. Also great for cold weather!

Mechoui

This roasted lamb dish is a great favorite! A paprika and cumin spice combination is pasted over the lamb and then it's slowly cooked for about three hours. Generally seasoned with cumin & salt.

Click here for a Moroccan Restaurant Guide and for other Moroccan Recipes.

 

 





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