Moroccan cuisine

Moroccan cuisine is delicious and rich of spices. Let’s get ready for a journey. What and when do Moroccans eat? Is it possible to be on a gluten free diet in Morocco? Make your own list of specialities that you would like to taste in Morocco.

There’s a plenty of tasty dishes in Morocco, not just tagine and couscous. Soups are widely consumed – f.e. harira is served almost to every meal (in daytime or in evening).

Among Moroccan cereals and pasta the most popular is couscous. It is made of semolina (that is also widely used for baking etc).

M’hammar, m’chermel, m’kalli, q’dra & tfaya – do you know what I’m talking about? If no, then you can read about these cooking styles here.

Ras el hanout, chermoula, harissa, smen are very popular in Morocco. Just take a brief look to understand what tasty things these names mean, if you don’t know, of course.

Tagine is more than just a dish, it is famous Moroccan cooking method with use of a clay pot of a special shape that has the same name – tajine. Tagines in Morocco are everywhere: restaurants, flats, streets and souvenir shops.

Moroccans are very good in cooking pastry. I would highly recommend pastilla pies, gazelle horn cookies, small savory maakouda pies, layered rgaif, crispy briouats and spongy beghrir pancakes.

Moroccans adore olives and use preserved (salted) lemons in cooking, which are unusual for many nations. Here you will find a list of entrees that can be served both – warm or cold, popular salads etc.

Green mint tea, freshly squeezed orange juice and coffee are served in Morocco everywhere. Alcohol is hard to find here, but it is not banned like in some Muslim countries.