Renowned for its rich flavors and aromatic spices, Moroccan cuisine has been shaped by the country’s extensive interactions with various cultures. The food is typically a delectable blend of Amazigh (Berber), Andalusian, and Mediterranean cuisines combined to form flavors that are uniquely Moroccan. Here are five delectable Moroccan dishes to try for a fulfilling culinary experience.
Tagine
Any trip to Morocco would be incomplete without enjoying tagine, a savory dish of slow-cooked meat and vegetables. A tagine refers to a cone-shaped clay cooking vessel that can be used to create a large variety of dishes. Common tagines include tender chicken, beef, or lamb with a combination of vegetables and fruit – such as potato, carrots, and prunes – that have been roasted to perfection.
Tagines can easily be found at most Moroccan restaurants, as well as at many of the forest parks or trail heads across the country. When in Maamora Forest near Rabat, the Cedre Gouraud Forest in the Middle Atlas Mountains, or hiking to the Akchour Falls near Chefchaouen, be sure not to miss out on a freshly cooked tagine bursting with flavor.
Couscous
Another classic Moroccan dish is couscous. The small granular pasta is seasoned with spices such as cumin, ginger, or coriander and often has vegetables, raisins, or prunes mixed in. Couscous is typically served with lamb, chicken, or beef tagine. The exotic tagine flavors mixed with the fluffy couscous creates an unforgettable culinary delight.
It is important to note, however, that in Morocco couscous is served almost exclusively on Fridays, the holy day in Islam. So if you are traveling to Morocco and have a craving for couscous, you may have to wait till Friday or spend some extra time searching for a restaurant that serves couscous all week long. There is no doubt, however, that the wait is always worth it!
Harira, Moroccan Soup
At times referred to as simply “Moroccan Soup” on restaurant menus, harira is a tomato-based soup that can be served as either a main dish or appetizer. The red-hued soup is made with chickpeas, lentils, spices, rice, or broken vermicelli noodles, and (sometimes) meat such as chicken or lamb.
Traditionally a common dish with which to break the fast in Ramadan, the soup’s satisfying but light flavor makes it perfect for a light meal. As with many Moroccan meals, harira is best served with bread to soak up the flavor. It is little wonder that the simple but delightful dish is a popular comfort soup for many Moroccans.
Kefta Mkaouara (Meatball Tagine)
While an entire cookbook could be written exclusively on the various types of tagines, kefta mkaouara is one that deserves to be included here on its own. Made up of small, flavorful meatballs, this dish is cooked in a wonderfully zesty tomato sauce and topped with poached eggs. With ground cayenne or fresh chilli peppers often thrown in, the dish is perfect for anyone wanting a little extra spice in their life.
While kefta mkaouara is traditionally cooked in a tagine, a covered skillet will suffice for someone cooking the meal at home without access to the traditional clay vessel. Best served with salad, vegetable sides, and bread to soak up the extra sauce, kefta mkaouara makes for a hearty and satisfying meal.
Zaalouk and Taktouka
Zaalouk is a popular side salad made with roasted eggplant, spiced tomatoes, and olive oil. Taktouka is similar – a delectable salad made with sweet tomatoes and roasted green bell peppers. Varying from chopped to pureed textures, the flavor-packed salads can be prepared in many different ways, with each household typically having their own variation of the dish.
In restaurants, zaalouk and taktouka are often served warm as a side with tagine or other main dishes. Easy to prepare and needing only simple ingredients, zaalouk or taktouka can be prepared as side salads, toppings for your favorite meat dish, or as a dip with freshly baked bread.
