moroc-co

Morocco food

Morocco food is often considered one of the best in the world. It is rich

 and varied with its influence by different cultures, from Africa, Arabia and Mediterranean.

Morocco food is characterized by a very wide variety of dishes as couscous, tagines, pastilla and many other dishes often known only to Moroccans, but equally delicious: the tagine mrouzia, the tangia, harira.

Abundant fresh vegetables and variety of meat such as lamb, beef and camel and seafood are all permeated with spices.

Spices such as saffron, Cinnamon, Cumin, Ginger, Black Pepper and special mixture called Ras-Alhanout are used to enhance, rather than mask the flavor and the fragrance of their dishes.

Rice, Semolina, Wheat, Grains are used in different dishes. They are used to complete the dishes as starch or to make variety of bread such as rounded bread called “Khoubz”, Baghrir, Msammen and baguette.

A typical Moroccan meal start with something light such as cold or cooked salad. The main course is usually a large pot or Tagine. After the main course a variety of fruits are arranged on the table. Mint tea is served after the meal. Moroccans usually eat with their hands and use bread as a utensil.

Here is a common Morocco food items you will certainly come cross during your travel.

Breakfast:

Baghrir: Moroccan pancakes or crepes.

Harsha: Moroccan pan-fried bread made from semolina flour, butter and milk. Although it looks a bit like an English muffin, it's more like cornbread in texture and taste.

Melwi: are round Moroccan pancakes (rghaif) that are shaped by rolling a folded strip of dough up like a rug, and then flattening the upright coil into a circle. They can be eaten plain or with syrup made from butter and honey.

Msemman: Square-Shaped Moroccan Pancakes (Rghaif)

Lunch and Dinner:

Harira: Morocco’s famous tomato and lentil soup. It’s fragrantly seasoned with ginger, pepper, and cinnamon, and also boasts a robust quantity of fresh herbs: cilantro, parsley, celery and onion.

Couscous: Steamed Semolina served with meat and vegetables.

Tagine: Tagines are primarily used to slow-cook savory stews and vegetable dishes.

Bastilla: Morocco’s famous chicken or seafood pie with a crispy pastry shell.

Brochette: Kebabs with Lamb, beef or kefta grilled over charcoal fire.Kefta: type of ground seasoned meat shaped into meatball, sausage or brochette.

Khubz: Rounded flat loaf of bread.

Mechoui: Roasted whole lamb or beef.

Zaalouk: cooked salad made with eggplant, tomatoes, garlic and olives.