Not heading to the Maghreb anytime soon? Then pick up a Moroccan cookbook or two and indulge in the flavors of Morocco in the comfort of your own home.
The following slides feature ten famous Moroccan foods to seek out in restaurants and in Moroccan homes.
- Couscous is prepared weekly in many Moroccan homes and the presentation pictured here, couscous with seven vegetables, is one of the most popular versions. Lamb, beef or chicken is stewed along with a variety of vegetables then arranged on a glorious heap of tender, steamed couscous grains. As with many other Moroccan dishes, everyone gathers round to eat from one super-sized communal plate.
- Chicken bastilla is Morocco's famous rendition of a savory pie, and it simply doesn't get better than this. Traditionally pigeons were the birds of choice, but here chicken is cooked with saffron, ginger, pepper and cinnamon, then layered within crispy warqa pastry with an herb-laden omelet and and fried almondsscented with orange flower water. An utterly amazing fusion of flavors and textures.
- Tagine is the famous slow-cooked Moroccan stew which takes its name from the traditional clay or ceramic dish it's traditionally cooked in. Shown here is a Berber tagine with meat and vegetables. It's arranged in conical fashion and left undisturbed to cook until tender, making a delicious, beautiful presentation. Tagines are traditionally eaten directly from the cooking vessel, using pieces of Moroccan bread (khobz) to scoop up meat, veggies and sauce.
- Chicken with Preserved Lemon and Olives is the classic, versatile dish is also one of Morocco's most famous and ubiquitous. And no wonder! It's utterly delicious and works beautifully for any occasion ranging from casual family dinners to celebratory banquets. You'll find it offered in homes, restaurants and even on the street in tiny outdoor dining venues. Shown here is a Roasted chicken with preserved lemons and olives presentation, but the dish is also easily prepared in a traditional tagine or conventional pot. Lots of onions are cooked to a puree-like consistency with saffron and ginger; preserved lemons and olives are tangy additions to finish the dish.
- Lamb or Beef with Prunes ,Even if you don't normally reach for prunes when grocery shopping, don't be put off by this particular combination of sweet and savory. Your palate will be well rewarded for venturing into new Moroccan territory with this Lamb or beef with prunes recipe. The meat is cooked until buttery tender with saffron, ginger and onions, then topped with prunes which have been poached in syrup with cinnamon and honey. Crunchy fried almonds serve as a garnish. Still not convinced? Then maybe you'd rather try another classic Moroccan dried fruit tagine, chicken with apricots.
