Cooked via tagine clay pots, tagine is the basis of Moroccan cuisine. Beef, lamb, chicken, vegetables all slow cooked with potatoes and vegetables. Lots of spices are also added to the pot, which is placed over coals. This dish will be all over Morocco and you will want it during every meal.
Couscous is originated from Morocco and the motherboard of Moroccan cuisine. It’s basically a dish of granules of durum wheat which is cooked by steaming. Traditionally, it’s served with meat or vegetable stew spooned over it. If you’re staying with a local family, don’t be surprised if you wake up in the morning with lots of Moroccan women making couscous by hand, making the whole house smell incredibly delicious.
Moroccan mint tea is aromatic, sweet and completely addictive. Usually served by male of the family, the tea is also the center of a social gathering with a ceremony to pouring the tea. The tea is made from strong green tea, lots of mint leaves and sugar. Poured by holding the pot high above the glass.
Bissara is a thick, rich soup made from dried broad beans. You’ll most likely be eating this during breakfast, and it’ll come with drizzles of fresh olive oil on top with splashes of cumin and bread fresh from the oven. So yum and budgety!
Chermoula is used to coat fish or seafood for grilling or baking. The gorgeous flavor comes from the fusion of: herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt. Sometimes, you’ll also taste: onion, coriander, ground chili peppers, black pepper, and saffron.
Harira is basically Morocco’s version of lentil soup. Ingredients include: tomatoes, lentil, chickpeas, onions, rice and spices. You’ll see the soup being served with hard-boiled eggs sprinkled with salt and cumin, dates and other types of dried fruits.
Yummy sardines means that Morocco is the world’s largest exporter of these little guys. So you must have them in sandwiches, fried, grilled or barbecued. The chermoula sauce make them spicy and VERY tasty.
Makouda is a street food staple, they’re incredible deep-fried potato balls dipped in spicy sauce. If you love anything fried and don’t mind the carbs, this is your dish!
Stuffed camel spleen is clearly for those who are experimental eaters. They look like sausages and are typically stuffed with beef, lamb or camel meat. The taste is creamy, soft and gamey. If there’s one thing out of the ordinary to try, this might be it.
Zaalouk is a Moroccan eggplant spread made with paprika, cumin garlic and a little chili powder.
When I went to Morocco years ago, I ate like a pig then suffered big time afterwards (Yuck! Stomach problems aren’t fun in the middle of the Sahara desert!) But I couldn’t resist the vibrant flavors, all those herbs and spices infused in Moroccan cuisine. 746 more words