List of Moroccan dishes


List of Moroccan dishes


These traditional home style dishes and street foods are appreciated by Moroccans as simple fare best enjoyed with family and close friends.

Name
Other names
ImageTypeDescription
Baghrir
Beghrir, or Rghayif
EntréeA yeasted semolina pancake.
BriouatMoroccan food-02.jpgEntréeTriangular or cylinder-shaped savory or sweet pastry covered with warqa (a paper-thin Moroccan dough)
Brochetter
Boulfaf
KebobLamb kebab
Bourekas
Burek
Moroccan cuisine-Bourekas-01.jpgEntrée
CouscousOrganic couscous-01.jpgMain courseSemolina meat vegetables"usually 7"
Ferakh MaamerEntréeA dish of spring chicken stuffed with sweeten couscous and enhanced with raisins, orange-flower water, almonds, and sugar. The ingredients are then placed in a large casserole and simmered slowly in a sauce made of honey, onion, garlic, ginger, cinnamon, and saffron.
HariraHarira.JPGEntréeThick soup based on tomatoes (beans, lentils and other products can be added)
HarshabreadFried buttery bread made of semolina
KwahKebobLiver kebabs
KeftaMoroccan meatballs.jpgMain courseMeatballs
Kefta magawaraMain courseKefta tajine served with tomato, eggs
KemiaAn array of small dishes
Khlea
khli or Kleehe      
Moroccan preserved dried meat-Khli-01.jpgBreakfastPreserved dried meat
Moroccan CigarsAppetizerGround beef wrapped in dough
Moroccan CouscousMoroccan couscous2006.jpgMain courseAn imperial dish consisting of couscous with seven vegetables
Lentil soupMoroccan cuisine-Lentil soup-02.jpgsoupSoup made with lentil
MerguezMerguez sausages.jpgA spicy lamb sausage
Mechoui
M’Choui or
Mashwi
Mechoui.jpgMain courseRoasted lamb
MilinaEntréeChicken/Eggs
Moroccan Flatbread (Khobz)Moroccan Flatbread-01.jpgbreadFlatbread
MrouziaIB tajine 02.jpgMain courseA sweet dish of lamb with raisins, almonds and honey
MqualliEntréeChicken/Citron
PastillaPastilla9.jpgEntréeChicken/Almonds/Seafood
RfisaA dish made with shredded pieces of pancake and chicken (djej beldi)
SardineFresh sardines with preserved lemon.jpgEntréeSardines with preserved lemon
TajineZnuTjn2a.jpgMain courseMeat, vegetable
TanjiaEntréeRed meat with preserved lemons (a typical dish of Marrakech)

[edit]Salads

NameImageTypeDescription
Moroccan saladMoroccan salad-01a.jpgSalad
Moroccan spreadsMoroccan spreads.jpgSalad"Cooked salads."
Chakchuka
Taktouka
SaladGrilled tomato and green pepper salad
LhzinaSaladOranges/Paprika/Black olives
ZaaloukSaladCooked mixture of eggplant and tomatoes

[edit]Condiments and sauces

NameImageTypeDescription
CharmoulaChermoula tagine.jpgA marinade to flavor fish or seafood, but it can be used on other meats or vegetables. Chermoula is often made of a mixture of herbs, oil, lemon juice,pickled lemons, garlic, cumin, and salt. It may also include onion, fresh coriander, ground chili peppers, black pepper, or saffron.
LeemsMoroccanlemonS.jpgPickled lemons

[edit]Desserts

NameImageTypeDescription
BaklavaBaklava - Turkish special, 80-ply.JPEGDessertA rich, sweet pastry featured in many cuisines of the former Ottoman, Arab, and Iranian countries. It is a pastry made of layers of phyllo dough filled with chopped nuts and sweetened with syrup or honey.
Briouat bil luzDessertPastry stuffed with almond paste
FaqqasDessertA type of macaroon made with semolina flour.
GhriyyabaDessertBiscuits flavored with aniseed and sesame seeds, or almonds and raisins.
KeneffaDessertA variety of bastila dessert
Kaab el ghzalDessertAlmond Paste/Sugar
Limun bel-Qerfa o khayezzou mahekouk(carrotte)DessertOranges/Cinnamon
Ma'amoulDate Maamul, Pistachio Baklava and Coffee - Moroccan Soup Bar.jpgDessertSmall shortbread pastries filled with dates, pistachios or walnuts (or occasionally almonds, figs, or other fillings).
Milk PastillaDessertPastilla/Milk/Almonds/Vanilla
Rozz bel Hleeb (Rice pudding)DessertMilk/Rice/Orange Blossom Water
Shebakia
Shabbakiya
DessertFried "cookie" dough dipped in honey and sesame seeds
Seffa
Sfaa
Sweet couscous made with cinnamon, sugar, and sometimes studded with prunes, raisins and almonds. It is served with cream.
SelluDessertRoasted flour mixed with butter or olive oil, sugar or honey, cinnamon, almonds (or sometimes peanuts), and other ingredients
SfenjMoroccan donuts-01.jpgDessertA doughnut sprinkled with sugar or soaked in honey.

[edit]Drinks

NameImageTypeDescription
'Asseer RummanPomegranate/Orange Blossom Water
'Asseer LimunOrange juice
CoffeeLe Grand Café de la Poste.jpgMoroccan coffee or 'half-half'
Green teaTea/Mint
Beet JuiceBeet juice-02.jpgBeets/Orange Blossom Water
Grape juiceWhite grapes
Mint teaThe menthe.jpg

[edit]


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food in morocco


When I began my own exploration of Moroccan cooking some 18 years ago, my Moroccan in-laws and friends convinced me that no Moroccan cookbook in English could possibly be of use to me. Proper Moroccan cooking, they assured me, was learned by watching. And so that’s what I did for many years, until I finally began collecting Moroccan cookbooks as part of my work

Moroccan food-09.jpgThe first book I acquired, Paula Wolfert’s Couscous and Other Good Food from Morocco (1973), was an epiphany for me. Not only was I genuinely surprised that good, authentic Moroccan recipes could indeed be found in print, but I was fascinated that Paula’s anecdotal accounts of life in Morocco rang true to some of my own experiences in Morocco some 40 years later. When I moved beyond the stories, there was a wealth of information to digest – so much, in fact, that I keep my now-worn copy of Couscous and Other Good Food on my desk and use it as a reference book.

The Food of Morocco by Paula Wolfert - Cookbook ReviewSo it was with much anticipation that I waited for the release of Paula Wolfert’s brand new The Food of Morocco. When my review copy finally arrived by courier, I immediately set about reading it.

There is much to like, even upon initial inspection. Beautifully designed, the book contains 500-plus pages of appealing layout that invites both page-turning and page-lingering. Stunning color photographs by Quentin Bacon – almost every spread has them – are works of art that capture the very essence of Moroccan culture and cuisine. As a food writer close to the subject matter, I was especially drawn to the food styling; the pictures show Moroccan food as it really is served in so many Moroccan homes – sometimes on slightly chipped plates, other times alongside imperfect teapots and cutlery, and more often than not with sauce not wiped perfectly clean along the edges of a much-used serving vessel. This is not a five-star restaurant’s lavish take on an ever-evolving cuisine, but an authentic representation of what Moroccan food means to the people who eat it regularly.

Although The Food of Morocco is pretty enough to leave on your coffee table, you’ll find countless reasons to bring it into your kitchen. The heart of any cookbook is the recipe collection, and Paula has provided hundreds of them. They run the gamut from comfort food like Berber Fava Bean Puree (p. 436) and White Beans with Saffron and Meat Confit (p.425) to more refined dishes such as a modern Seafood, Spinach and Noodle Bastila (p. 142). In between, entire sections are devoted to not only predictable favorites such as couscous, tagines and flatbreads, but also to cooking techniques, cooking equipment and essential spices and pantry items. Sidebars and intros provide adequate space for Paula to weave in culinary tales, divulge regional and historical contexts, and share poignant quotes from the literary giants who helped shape her own Moroccan experiences. All the while, she dishes out ample cooking advice while graciously acknowledging sources.

For those already intimate with Moroccan cuisine, there are plenty of dishes to court your palate or inspire a sidestep from your usual repertoire, such as Fish Smothered with Onion Jam (p. 264), Steamed Calamari with Preserved Lemon and Argan Oil (p. 262) and Chicken with Eggplant-Tomato Jam (p. 290). And, for kindred spirits keen on culinary perfection, Paula offers suggestions for elevating flavor even in simple, everyday dishes. In her Roasted Beet Salad with Cinnamon Recipe (p.74), for example, she promotes slow roasting the root vegetable (she goes so far as to suggest a dry roast in a Chinese sand pot) in order to draw out an intense sweetness that boiling simply can’t achieve. It’s this attention to detail, perhaps, that has helped earn Paula a loyal following from critics and home cooks alike; it’s also the kind of advice, if followed, that will help you to transform an ordinary salad into something you’ll yearn for time and again.

The Food of Morocco certainly builds upon Paula’s previous work, yet it can hardly be called a follow-up or revision to Couscous and Other Good Food from Morocco, as it feels and reads like its own unique masterpiece; nor can it simply be labeled Paula Wolfert’s “latest” cookbook (she’s written eight others, a journey which has led the author to garner a James Beard award, a Julia Child Award, a Tastemaker Award and other accolades). What The Food of Morocco really is, is a lifetime achievement, a culmination of almost 50 years spent in pursuit of good Moroccan food. During this time she mastered not only the cuisine, but how to make it accessible to those who’d never heard of it. She’s hunted down details, stayed true to her own standards of perfection, and delivers passion and culinary wisdom in a way which invites the reader to cook and to explore, all while getting to know the writer.

It's a book well worth owning, and one you're unlikely to part ways with once you do.


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Amine Mrani is a stylist Morocco

Amine Mrani is a stylist Morocco. Having revived the fashion house of his great-grandparents, Amine Mrani has been used in Moroccan and foreign podiums where he never ceases to seduce us with resolutely modern designs that give the Moroccan traditional costume splendor and magic .


The rich fabrics, attention to detail, the introduction of new materials such as leather or fur, silver wire burned on iron and refinement of the cut are the strengths of Amine Mrani.

Didi Collection by Amine Mrani

When you see his fabulous designs you will feel  his passion for caftans and the moroccan art. Amine Mrani is one of the most remarkable moroccan fashion designers. His fashion bridges the gap between maintaining traditional values and keeping up with modern styles........See and judge yourself











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couscous with vegetables

Kofta Couscous with Vegetable Soup
(credit: NYSF)
(credit: NYSF)
(credit: NYSF)
truck window
Chef Samir may have been away in Morocco last week (he was due back yesterday), but his people know how to take care of their customers.
On Friday, it was snowy, rainy, windy and cold, and the guys at Comme Ci Comme Ca were giving away free vegetable soup to any hardy souls that made it to the truck.
We’re hardy souls, and wanted to check out their veggie soup. We also realized that we’ve never ordered the kofta from Comme Ci Comme Ca.
That’s two good reasons to visit the Comme Ci Comme Ca truck.
(credit: NYSF)

The vegetable soup was handed out after placing your order. That was great for warming up while waiting for lunch. They didn’t have any spoons or lids, so the soup was an “of the moment” treat, but it was a treat.
The thick soup tasted like creamy, pureed vegetables, with a few tiny pieces still in the soup. It was well spiced too, and even had a small kick. Good way to warm up and start the meal while waiting for lunch.
Lunch was a platter with 7 pieces of kofta, fresh veggies, couscous, and three different sauces.
(credit: NYSF)
Kofta is spiced ground beef, made into small patties. These were like Moroccan sliders without the bun. The kofta at Comme Ci Comme Ca is spicy and grilled over flames, for that char-broiled taste.
The veggies were cut into large pieces and included soft, sweet squash, potatoes, carrots and chickpeas. The veggies were all soft, but firm enough to enjoy.
One of our favorite things at Comme Ci Comme Ca is the couscous. Everyone serves rice, but only a few (like Bistro Truck) serve couscous.
Here, it’s light and delicate, and is a nice change of pace from rice.
Most vendors have white sauce and hot sauce, but Comme Ci Comme Ca also has a green olive sauce that we got too. White sauce, hot sauce and green olive sauce is the way to go here.

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Medina of Marrakesh


Founded in 1070–72 by the Almoravids, Marrakesh remained a political, economic and cultural centre for a long period. Its influence was felt throughout the western Muslim world, from North Africa to Andalusia. It has several impressive monuments dating from that period: the Koutoubiya Mosque, the Kasbah, the battlements, monumental doors, gardens, etc. Later architectural jewels include the Bandiâ Palace, the Ben Youssef Madrasa, the Saadian Tombs, several great residences and Place Jamaâ El Fna, a veritable open-air theatre.


Brief synthesis
Founded in 1070-1072 by the Almoravids (1056-1147), capital of the Almohads (1147-1269), Marrakesh was, for a long time, a major political, economic and cultural centre of the western Muslim world, reigning in North Africa and Andalusia. Vast monuments dating back to that period: Koutoubia Mosque, with the matchless minaret of 77 metres, an essential monument of Muslim architecture, is one of the important landmarks of the urban landscape and the symbol of the City, the Kasbah, ramparts, monumental gates and gardens. Later, the town welcomed other marvels, such as the Badiâ Palace, the Ben Youssef merdersa, les Saâdians tombs,  Bahia Palace and large residences. Jamaâ El Fna Square, inscribed on the Representative List of the Intangible Cultural Heritage, is a true open-air theatre that always amazes visitors. Due to its still protected, original and well conserved conception, its construction materials and decoration in constant use, and its natural environment (notably the Gardens of Aguedal, Ménara and the Palm Grove (Palmeraie) the plantation of which is attributed to the Almoravids), the Medina of Marrakesh possesses all its initial components both cultural and natural that illustrate its Outstanding Universal Value.
Criterion (i): Marrakesh contains an impressive number of masterpieces of architecture and art (ramparts and monumental gates, Koutoubia Mosque, Saâdians tombs, ruins of the Badiâ Palace, Bahia Palace, Ménara water feature and pavilion) each one of which could justify, alone, a recognition of Outstanding Universal Value.

Criterion (ii): The capital of the Almoravids and the Almohads has played a decisive role in medieval urban development.  Capital of the Merinids, Fès Jedid (the New town), integral part of the Medina of Fez, inscribed in 1981 on the World Heritage List, is an adaptation of the earlier urban model of Marrakesh.
Criterion (iv): Marrakesh, which gave its name to the Moroccan empire, is a completed example of a major Islamic capital of the western Mediterranean.
Criterion (v): In the 700 hectares of the Medina, the ancient habitat, rendered vulnerable due to demographic change, represents an outstanding example of a living historic town with its tangle of lanes, its houses, souks, fondouks, artisanal activities and traditional trades.
Integrity (2009)
The boundary of the property inscribed on the World Heritage List is correctly defined by the original ramparts that enclose all the requisite architectural and urban attributes for recognition of its Outstanding Universal Value.  A revision of these boundaries is envisaged for increased protection of the surroundings of the property.
Nevertheless, the integrity of the property is vulnerable due to pressure from urban development, uncontrolled alterations to upper floors and construction materials of the houses, the abandonment of the Khettaras (underground drainage galleries) and exploitation of the palm groves.
Authenticity (2009)
The ramparts, the Koutoubia Mosque, the kasbah, the Saâdians tombs, the ruins of Badiâ Palace, Menara water feature and pavilion, are examples of many monuments that clearly reflect the Outstanding Universal Value of the property. The authenticity of the inner urban structure and of the monuments remains intact.  It is ensured by qualified workmanship carrying out restorations in accordance with standards in force. Reconstruction and redevelopment work carried out in the heart of the historic centre generally respects the original volume and style. The use of traditional materials in these restoration operations has tremendously revived the artisanal trades linked to construction (Zellige, lime plaster (tadallakt), painted and sculpted wood, plastering, wrought ironwork, cabinetmaking, etc.) in addition to trades linked to furnishing and decoration.
Protection and management requirements (2009)
Protection measures are essentially related to different laws for the listing of historic monuments and sites, in particular Law 22-80 concerning heritage. In addition to this legislation, each of the more important monuments of the Medina of Marrakesh is protected by specific regulatory texts. Over and above the local services that are involved with the protection of the Medina, the Regional Inspection for Historic Monuments and Sites (attached to the Ministry for Culture) is specifically responsible for the management, restoration, maintenance and conservation of the historic monuments on the one hand, and on the other, the examination of requests for building and development permits and the control of building sites in the Medina, thus constituting a guarantee for a sustainable protection of the site.
The Architectural Charter of the Medina of Marrakesh, developed by the Urban Agency of Marrakesh in cooperation with the Regional Inspection for Historic Monuments and Sites, comprises a management toolfor the safeguarding of the architectural, urban and landscape heritage of the Medina. It will be applied through the establishment of a specific advisory structure. A convention for the implementation of this Charter was signed on 11 November 2008 between the concerned partners.
Long Description

The capital of the Almoravids and the Almohads played a decisive role in the development of medieval planning. Marrakesh (which gave its name to the Moroccan Empire) is the textbook example of a large Islamic capital in the Western world. With its maze of narrow streets, houses, souks (markets), traditional crafts and trade activities, and its medina, this ancient settlement is an outstanding example of a vibrant historic city.
Marrakesh was founded in 1071-72 by Youssef ben Tachfin on the site of the camp where Abou Bekr had left him in charge. From that point forward, Marrakesh was no longer an occasional stopping place for the Almoravids. It became the true capital of these conquering nomads who succeeded in stretching their empire from the Sahara to the Ebro and from the Atlantic to Kabylia.
The original layout of the medina dates back to the Almoravid period from which there still remain various monumental vestiges (ruins of the so-called Abou Bekr Kasbah, Youssef ben Tachfin Mosque and Ali ben Youssef Palace, not far from the Koutoubia, the pool and the 'Koubba' of Ali ben Youssef Mosque which were discovered in 1955, Bab Aylan gate, etc.). In essence it is an adaptation of the older urban model of Marrakesh.
The walls of the medina were built in 1126-27 following the order given by Ali ben Youssef. The planting of the palm groves, which at the present still cover a surface area of roughly 13,000 ha to the east of the city, has also been credited to the Almoravids. When in 1147 this dynasty bowed to the attacks of the Almohads led by Abdel Mou'men, the task of purification that was carried out did not spare the monuments which, for the most part, were destroyed by the victors. Nevertheless Marrakesh remained the capital. Under the Almohad rulers (1147-1269), Marrakesh experienced new and unprecedented prosperity.
Between 1147 and 1158, Abd el Mou'men had the Koutoubia Mosque built upon the ruins of the Almoravid foundations. Its incomparable minaret, key monument of Muslim architecture, is one of the major features of the cityscape and is the actual symbol of the city. The ruler's successors, Abou Yacoub Youssef and especially Yacoub el Mansour, were the ones who truly renovated the capital. They built new quarters, extended the city wall, fortified the Kasbah (1185-90) which was a prolongation of the city to the south with its own ramparts and gates (Bab Agnaou, Bab Robb), its mosque, palace, market, hospital, parade-ground and gardens. These leaders strengthened their control over their domains by planting crops (Menara to the west) and by civil engineering achievements, the best known of which are the Tensift Bridge and the kettara network in the palm groves.
The decline of Marrakesh, which began during the conquest of the city by the Merinids in 1269, never went beyond the point of no return, as is illustrated by a number of non-negligible constructions (Ben Salih Mosque and minaret, not long after 1321). The rebirth of the capital under the Saadian rulers (1510-1669) led to a new blossoming of the arts, as borne out by the ruins of the El Badi Palace and the Saadian tombs, whose precious architecture is isolated from the rest of the Kasbah by a wall. Some of the elements making up these refined and sumptuous constructions came from afar, such as the marble columns from Carrara which Montaigne observed being cut in Tuscany 'for the king of Morocco in Berberia'. Also dating back to the Saadian period is the restoration of the Ben Youssef Madrasa and the building of several fountains decorated with gypsum work and woodwork (Mouassine, Chrob ou Chouf and Bab Doukkala Fountains).
Under the reign of the Alawite dynasty, Marrakesh, the temporary capital, was graced with a new mosque, madrasas, palaces and residences harmoniously integrated into the homogeneous unit of the old town, which was surrounded by 10 km of clay and lime and beaten-cob ramparts. Beyond the walls were the great traditional areas of greenery: the palm groves, the Menara and, to the south, the Agdal gardens that were redesigned by Moulay Abd er Rahman (1822-59).



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Holo In Marrakesh


Marrakesh is an interesting city, so close to Europe and yet so different in many ways. It has always been high up on my list of places to visit, so earlier last year I packed my bags along with Holo and joined my father on his business trip to explore the city.


Jardin de la Menara
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Road
Hybr
sat
Relief
Wasnt sure at first whether to bring Holo but we thought that maybe we could do something similar like we did in China. We flew with easyjet from London Gatwick to Marrakesh Menara airport, conveniently located around 15 minutes taxi ride from central Marrakesh but we didnt need that since transportation was already organized. On arrival and a shame I didnt managed to take a picture was that during the security check of our baggages before leaving the airport one of the security guards stopped us because of the big cardboard box containing Holo I was carrying, I had to open it and oh boy what the look of confusion on the guys face, He told us if he could take it for a minute to show it to a higher up in order to give clearance (I dont think he knew what to do), Dad told him to be careful and joked that I was an Artist (reference to what happened in Versailles) which made him even more nervous, so he took both his hands and placed them under Holo and held her high while walking slowly towards the office. Once there, he bent down and tilted Holo slightly, In a matter of seconds the higher up just waved it off. He came back to us all perspiring and said everything was fine while apologizing frantically for opening the box.



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