Talking about Moroccan cuisine takes us to one of the most distinctive kitchens, not only in North Africa but across the continent. Cuisine with musky flavors, impossible spices, blending sweet with savory, sharing the table with family and strangers alike, combining tradition and modernity, magic and mystery. Morocco is that deep-eyed paradise honoring an Arabic proverb that says: “He who does not understand a glance will not understand a long explanation.”
TAJINE
Of Berber origin, the tajine (or tajín) is one of the most emblematic dishes of Moroccan culture. Its name comes from the vessel in which it is cooked, also called tajine (just as in Spain with the paella). Inside, you’ll find a stew of meat, fish, or vegetables where spices, dates, and plums play an important role. Its cooking is slow, taking advantage of the steam accumulated in its distinctive conical lid, which constantly rehydrates the stew, making it a very healthy option.
PASTELA
The best way to start a Moroccan feast is with a good Pastela. It is a delicious sweet yet savory pastry made with filo dough that encloses a filling of chicken, onion, almonds, and multiple spices including cumin, cinnamon, and turmeric. The filling is prepared the day before and left to rest, allowing the flavors to explode on the palate.
COUSCOUS
Couscous is to Moroccans what rice is to Asians. Perhaps one of the oldest dishes in Berber culture, it has been known for nearly 1000 years. One could say it is really a side dish for the stew it accompanies. It is cooked with the same steam from the stew, with lamb and prunes being particularly famous. Although it has countless variations, one of the most curious is the sweet couscous called Seffa, loved by children and commonly served to celebrate the birth of a baby.
HARIRA
It is a staple on the Moroccan table and essential during the month of Ramadan. It cannot be missed. Harira is a hearty soup containing chickpeas, vegetables, countless spices, and meat such as lamb, beef, or chicken. Its high caloric content and strong flavor make it the perfect dish to break the fast and recharge your energy. It is usually served with bread and fresh fruit, although this varies according to family traditions. Interestingly, it is enjoyed hot even when the temperatures are scorching.
HUMMUS
It needs no introduction. It is possibly the most universalized element of Arab cuisine. In Morocco, hummus is also prepared and can be easily found in any restaurant, but did you know there is a version made with cooked fava beans instead of chickpeas? It is called byessar and is becoming quite popular in Europe within the vegan world, although sometimes it is mistakenly called “fava bean pâté.” Without a doubt, it is irrefutable proof that Moroccan cuisine also makes room for low-calorie dishes, perfect for those who also want to take care of themselves.
MSEMMEN
There is no breakfast in Morocco without these delicious crepes, culinary delights also known as rghaif. Some say they could be the Moroccan version of filloas, although their texture is flakier, and the savory version also has a significant following. They are a perfect snack to serve to unexpected guests. And they are not the only crepe cooked in Morocco: another type is Beghrir, which is served with honey and is traditionally offered to women after giving birth.
CHEBAKIA
Also known as shebbakiyya, the name roughly means “lattice.” It is one of the desserts eaten right after harira, following the Ramadan fast. These are whimsical layers of interlaced pastry with almonds and anise, coated with honey and sesame. In some families, the cinnamon is replaced with other spices, even experimenting with cocoa powder. The ideal accompaniment? The indispensable Moroccan tea.
SFENJ
We could talk about the perfect hybrid between a donut and a churro, the true star of the country's street food. These treats are peculiar rings usually eaten for breakfast or as a snack, and they are possibly one of the most sought-after Moroccan gastronomic items by locals and tourists at street stalls in Marrakech, Fez, or Casablanca. As its name suggests (sponge), these rings are genuine sponges in your mouth, and their texture and flavor take us back to traditional Spanish churros. Needless to say, dipped in hot chocolate, they create the perfect pairing.
MOROCCAN TEA
Saying that in Morocco you’re more likely to be served tea than a glass of water is not an exaggeration. Moroccan tea is possibly the ID card of Morocco, even though the tea tradition is only a couple of centuries old in the country. Its composition is simple: a mixture of green tea with mint, with or without sugar. According to custom, tea is served three times: the first, bitter as life; the second, strong as love; and the third, sweet as death. Still, it doesn’t taste like this anywhere else but Morocco.
