National Food of Morocco: Top 15 Dishes

Do you love exploring new flavors? Moroccan cuisine offers a lively mix of rich spices and mouth-watering dishes that reflect the country’s history and culture. Whether you’re seeking the comfort of traditional meals or the thrill of street food, this article is for you!

In this travel, you are the hero, discovering the Top 19 National Foods of Morocco, from the classic Couscous to the unique Ghlal (Moroccan Snails).

Follow our simple guide to enjoy these authentic Moroccan dishes and welcome the joy of Moroccan dining. Ready to engage? Let’s go!

1. Top 6 National Foods of Morocco

1. Couscous

Couscous is a beloved Moroccan national dish, often served with a variety of vegetables like cabbage, carrots, and squash, or with a combination of meat and vegetables. The couscous is carefully steamed and fluffed by hand, allowing a flavorful broth to soak in and enhance the meal.

2. Tagine

Tagine refers to both Moroccan clay pot and the slow-cooked dish prepared within it. Filled with aromatic spices like cumin and saffron, it typically includes lamb, chicken, or vegetables, all slow-roasted to perfection.

3. Msemen

Msemen is a Moroccan pancake or crepe, typically enjoyed for breakfast. It is served warm, often sprinkled with honey or jam, and paired with Moroccan mint tea, offering a mild break from the country’s spicier dishes.

4. Rfissa

Rfissa is a comforting dish made by pouring hot meat and broth over a bed of bread. It is often served on special occasions, particularly to new mothers, due to its nourishing qualities and unique medicinal honor.

5. B’stilla

B’stilla is a special Moroccan meat pie, traditionally made with tender pigeon or squab. The pie combines sweet and tasty flavors, layered with spices and wrapped in delicate phyllo, reserved for special occasions due to its complex preparation.

6. Zaalouk

Zaalouk is a Moroccan eggplant-based salad, often served as a dip with bread. The dish combines tomatoes, garlic, and spices, with variations like Pumpkin, Carrot, or Pepper Zaalouk, making it a versatile side dish in Moroccan cuisine.

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2. Traditional 6 Dishes To Eat

7. Taktouka

Taktouka is a Moroccan salad made from tomatoes, roasted bell peppers, olive oil, and paprika, similar to shakshuka but without eggs. It is less saucy and usually served as a side dish or dip with grilled meat or bread.

8. Bissara

Bissara is a traditional soup made from split fava beans or peas, soaked with garlic, cumin, and paprika, then puréed into a smooth texture. It can be enjoyed as a thick dip or a thinner soup, often accompanied by crusty bread.

9. Khobz

Khobz is a round Moroccan bread, consumed daily with almost every meal. This versatile bread, crusty on the outside with a coarse texture inside, is used to scoop up dips, salads, tagines, or as a sandwich vessel.

10. Fish Chermoula

Chermoula is a North African marinade made from garlic, olive oil, herbs, and spices, commonly used in Moroccan cooking to flavor fish and seafood. It adds a rich, tangy flavor to dishes and is a staple in Moroccan cuisine.

11. Chebakia

Chebakia is a crunchy, deep-fried Moroccan sesame cookie, shaped like a rose and coated in honey and orange blossom syrup. Traditionally made during Ramadan, it’s a sweet treat often shared to break the fast.

12. Sfenj

Sfenj is a Moroccan doughnut made from sticky, leavened dough, often sold as street food. Chewy and fluffy, it can be eaten plain, dusted with sugar, or soaked in honey, and is a popular treat, especially during Hanukkah.

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3. Spices: The Heart of Moroccan Cooking

Moroccan cooking is known for its bold, aromatic flavors, with spices playing a central role in defining its cuisine. The most famous spice blend, Ras el Hanout, often referred to as the “king of spices,” is a staple in Moroccan kitchens. It is a complex mix of up to 30 different spices, including cardamom, nutmeg, ginger, cinnamon, and various peppers.

This blend is commonly used to season meat, fish, couscous, and tagines, giving these dishes a distinct, tasty flavor. Each Moroccan household may have its own unique variation of Ras el Hanout, contributing to the diversity in Moroccan cooking.

In addition to Ras el Hanout, Moroccan cuisine heavily relies on four basic spices: cumin, black pepper, ginger, and turmeric. These spices, along with others like saffron, paprika, and cinnamon, are frequently used to create rich, flavorful dishes that are both aromatic and mildly spiced.

Thanks to Morocco’s historical position on the spice trade route, the country has incorporated a wide range of spices into its culinary traditions, blending local and imported flavors to create the dynamic dishes Morocco is known for today.

See Also What Type of Architecture Is Morocco Known for?

4. Moroccan Family Dining

In Moroccan family dining, meals are a communal affair, often enjoyed while sitting on divans surrounding a low table. The food is served on a single, large platter from which everyone shares, symbolizing unity and togetherness. Lunch is typically the main meal, where families gather at home to eat together before returning to work.

The meal often begins with hot and cold salads, followed by a tagine or couscous dish topped with meat and vegetables. Bread is essential, used to scoop up food and soak up sauces, while traditionally, Moroccans eat with their hands.

Moroccan meals are rich in spices and flavors, combining delicious and sweet elements such as dried fruits, nuts, and aromatic spices like cumin, saffron, and coriander. Desserts often include fresh fruits or pastries like baklava, and mint tea is a staple beverage served to guests.

The dining style is communal and emphasizes hospitality, with food eaten by hand, specifically using the right hand, as the left is considered unclean. Meals are not only about nourishment but about coming together as a family in a shared experience.

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5. Top 3 Street Food

13. Brochettes

Moroccan-style shish kebabs, available at street stalls where you can choose different meats, have them seasoned to your liking and grilled fresh. Often eaten with khobz (Moroccan bread), they are a tasty and customizable treat.

14. Nougat

Colorful and sweet, Moroccan nougat can be found in various flavors and textures, from soft and nutty to crunchy like peanut brittle. It’s a popular snack in the Fes medina, best enjoyed in small portions due to its sweetness.

15. Sugar-Coated Peanuts

A beloved Moroccan sweet snack, whole peanuts roasted with sugar to create a crispy, caramelized treat. Often served in paper cones or cups, they are perfect for munching on while exploring the streets.

video by Geenyada

6. Farm-to-Table Movement

The farm-to-table movement in Morocco offers an authentic and immersive dining experience that highlights the use of fresh, local ingredients. Cooking classes in Marrakech, for instance, begin with a visit to a local market to handpick ingredients, followed by a travel to a family-owned pomegranate farm.

Participants are guided through the preparation of traditional Moroccan dishes, such as tagine and couscous, in an intimate setting. The experience emphasizes education about local seasonings, and participants not only cook their own entrée but also contribute to shared seasonal salads.

In Essaouira, the Bbio Organic Farm offers a unique “field-to-table” dining experience where guests can explore permaculture practices, harvest fresh produce, and enjoy a Berber feast. The farm focuses on organic, non-GMO ingredients, making it ideal for clean-eating lovers.

The menu, featuring items like organic vegetables, freshly baked bread, and free-range chicken, changes with the season, ensuring a truly fresh and sustainable meal. The communal atmosphere and opportunity to dine al fresco under a Bedouin tent create an unforgettable connection to Moroccan culture and cuisine.

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7. Dining Etiquette

Dos

  • Eat with their right hand: The left hand is considered unclean.
  • Eat from their designated area: Only they eat from the part of the communal dish directly in front of them.
  • Use bread as an eating tool: Bread is commonly used in place of silverware to scoop food.
  • Wait for the host: They let the head of the house take the first bite, especially when it comes to meat.
  • Say “Bismillah”: It is customary to say “Bismillah” (In the name of God) before eating.
  • Accept offered food: If a host offers them food, accept it graciously as it’s a sign of hospitality.
  • Respect tea rituals: When tea is served, they allow the host to pour it from a height to aerate it, and enjoy the mint leaves in the glass.

Don’ts

  • Don’t use silverware: Traditionally, Moroccans do not use forks or spoons, and meals are eaten communally.
  • Don’t lick thier fingers during the meal: They wait until the end to lick their fingers.
  • Don’t reach across the communal plate: They avoid reaching for food from another’s designated section.
  • Don’t eat with their left hand: This is considered improper in Moroccan culture.

video by Kim Aronson

Key Takings About the National food of Morocco

1. Top 6 National Foods of Morocco: Key dishes like couscous and tagine show the rich flavors of Moroccan cuisine, often featuring a combination of spices, meats, and vegetables. Each dish represents a unique aspect of Moroccan culture and tradition.

2. Traditional 7 Dishes to Eat: Alongside the national staples, traditional dishes like bissara and khobz highlight everyday Moroccan eating habits, emphasizing fresh ingredients and communal sharing. These dishes offer a taste of the country’s diverse culinary heritage.

3. Spices: The Heart of Moroccan Cooking: Spices play a crucial role in Moroccan cuisine, with blends like Ras el Hanout elevating the flavors of many dishes. The country’s historical spice trade has led to a lively culinary landscape rich in aromatic ingredients.

4. Moroccan Family Dining: Meals in Morocco are communal experiences, often served on large platters for sharing, symbolizing family unity. Eating together develops a sense of togetherness and cultural connection.

5. Top 6 Street Foods: Street food such as brochettes and chebakia reflects the busy culinary scene in Morocco, offering quick, flavorful bites that capture the details of local flavors. These snacks are popular among both locals and visitors.

6. Farm-to-Table Movement: The farm-to-table approach in Morocco emphasizes the importance of fresh, locally sourced ingredients, providing an authentic dining experience. It allows diners to connect with the origins of their food while enjoying traditional dishes.

7. Dining Etiquette: Moroccan dining etiquette includes using the right hand and sharing food from communal dishes, highlighting the culture’s values of hospitality and respect. Understanding these customs enhances the dining experience and develops appreciation for Moroccan traditions.

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