List of Moroccan dishes

Last updated

This is a list of dishes in the cuisine of Morocco. Entries in beige color indicate types of generic foods.

Contents

Main dishes

Name
Other names
ImageTypeDescription
Baghrir Beghrir (Homemade).jpg EntréeA yeasted semolina pancake. [1]
Briouat Moroccan food-02.jpg EntréeTriangular or cylinder-shaped savory or sweet pastry covered with warqa (a paper-thin Moroccan dough) [2] [3]
Boulfaf skewers bwlff.jpg EntréeCubed lamb liver wrapped in lamb fat, grilled on skewers [1]
Bourekas
Burek
Moroccan cuisine-Bourekas-01.jpg Entrée
Couscous Moroccan couscous2006.jpg Main courseSemolina, meat, and vegetables. Traditionally 7 vegetables. [1]
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. [4] [3]
Harira Harira.JPG EntréeThick soup based on tomatoes (beans, lentils and other products can be added)
Bissara Bissara Moroccan split pea and fava bean soup.jpg EntréeA soup prepared with dried, puréed broad beans as a primary ingredient
Kefta magawaraMain courseKefta tajine served with tomato, eggs [1]
KemiaAn array of small dishes [3]
Khlea
khli [1] or Kleehe [5]
Moroccan preserved dried meat-Khli-01.jpg BreakfastPreserved dried meat [6]
Khobz Moroccan Flatbread-01.jpg breadBread
Lentil soup Moroccan cuisine-Lentil soup-02.jpg soupSoup made with lentil
Merguez Merguez sausages.jpg A spicy lamb sausage [1]
Ma'quda Tbq m`qwd@.jpg potato fritter
Méchoui Mechoui.jpg Main courseRoasted lamb
Milina EntréeChicken/Eggs
Moroccan cigars Moroccan Cigars filled with milk-fed veal offal.jpg AppetizerGround beef wrapped in dough
Mrouzia IB tajine 02.jpg Main courseA sweet dish of lamb with raisins, almonds and honey
Djaj mqalli EntréeChicken cooked with preserved lemon
Pastilla Pastilla9.jpg EntréeChicken/Almonds/Seafood
Rfisa A dish made with shredded pieces of pancake and chicken (djej beldi)
Sardine Fresh sardines with preserved lemon.jpg EntréeSardines with preserved lemon
Tajine ZnuTjn2a.jpg Main courseMeat, vegetables
Tangia Tanjia-959.jpg Main courseMeat, vegetables (a typical dish of Marrakech)
Rfissa []Main courseMeat, lentil (Rfissa is a traditional Moroccan dish that's usually made for women who gave birth. It's made of Filo pastry, soaked in a broth of meat, and lentils)

Salads

NameImageTypeDescription
BakoulaSaladSalad of cooked greens such as mallow leaves, or spinach, and parsley, cilantro, lemon, olives.
Moroccan salad Moroccan salad-01a.jpg Salad
Moroccan spreads Moroccan spreads.jpg Salad"Cooked salads." [7]
Taktouka SaladGrilled tomato and green pepper salad [8]
Lhzina SaladOranges/Paprika/Black olives
Zaalouk Zaalouk-01.JPG SaladCooked mixture of eggplant and tomatoes [7]

Condiments and sauces

NameImageTypeDescription
Charmoula Chermoula tagine.jpg A 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.
Pickled lemons MoroccanlemonS.jpg Pickled lemons
Marinated Olives
Marinated olives Olives mg 3828.jpg
Marinated olives
Olives marinated in : olive oil, paprika, lemon, salt, pepper, harissa, cumin and other spices and herbs [9]

Desserts

NameImageTypeDescription
Briouat bil luzDessertPastry stuffed with almond paste [3]
Faqqas DessertA type of macaroon made with semolina flour. [1]
Ghoriba (Ghriyyaba) Ghribia.jpg DessertBiscuits flavored with aniseed and sesame seeds, or almonds and raisins. [1]
Keneffa DessertA variety of bastila dessert [1]
Gazelle ankles / ka'ab ghzal k`b lGzl.jpg DessertAlmond Paste/Sugar [1]
Limun bel-Qerfa o khayezzou mahekouk(carrotte) DessertOranges/Cinnamon
Ma'amoul Date Maamul, Pistachio Baklava and Coffee - Moroccan Soup Bar.jpg DessertSmall shortbread pastries filled with dates, pistachios or walnuts (or occasionally almonds, figs, or other fillings).
Jowhara / Pastilla with milkDessertPastilla/Milk/Almonds/Vanilla
Rozz bel Hleeb (Rice pudding)DessertMilk/Rice/Orange Blossom Water
Chebakia
Shabbakiya [1]
Chebakia.jpg DessertFried dough "rose" dipped in honey and sesame seeds
Seffa
Sfaa [3]
Seffa (Maroc).jpg Sweet couscous made with cinnamon, sugar, and sometimes studded with prunes, raisins and almonds. [1] It is served with cream. [3]
Sellou Sfouf.jpg DessertRoasted flour mixed with butter or olive oil, sugar or honey, cinnamon, almonds (or sometimes peanuts), and other ingredients [1]
Sfenj Doughnuts.marrakech.2013.jpg DessertA doughnut sprinkled with sugar or soaked in honey.
Qrashel Ary-qrichlat ronds michots.JPG Desserttraditional sweet sesame rolls, made with anise and fennel and sprinkled with sesame, made in Morocco at least since the 16th century.
Meskouta Moroccan cake (Meskoota).jpg DessertA small cake made with orange, lemon, or vanilla

Drinks

NameImageTypeDescription
'Asseer Rumman Pomegranate/Orange Blossom Water
'Asseer Limun Orange juice
Diks Le Grand Cafe de la Poste.jpg Moroccan 'nus-nus' or 'half-half'
Beet Juice Beet juice-02.jpg Beets/Orange Blossom Water
Grape juice White grapes
Maghrebi mint tea The menthe.jpg Green tea with mint and copious sugar

See also

Related Research Articles

<span class="mw-page-title-main">Moroccan cuisine</span> Culinary traditions of Morocco

Moroccan cuisine is the cuisine of Morocco, fueled by interactions and exchanges with many cultures and nations over the centuries. Moroccan cuisine is usually a mix of Arab, Berber, Andalusi, and Mediterranean cuisines, with minimal European and sub-Saharan influences. Like the rest of the Maghrebi cuisine, Moroccan cuisine has more in common with Middle Eastern cuisine than with the rest of Africa.

Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.

<span class="mw-page-title-main">Bengali cuisine</span> Culinary tradition

Bengali cuisine is the culinary style of Bengal, that comprises Bangladesh and the Indian states of West Bengal, Tripura and Assam's Karimganj district. The cuisine has been shaped by the region's diverse history and climate. It is known for its varied use of flavours including mustard oil, as well as the spread of its confectioneries and desserts. There is a strong emphasis on rice as a staple, with fish traditionally the most common protein. Freshwater fish are preferred to seafish, although barramundi, known as bhetki, is also common. Meat is also a common protein among Bengalis with chicken and mutton meat being the most popular. Beef is popular within the muslim community. In more recent times, lentils have begun to form a significant part of the diet. Many Bengali food traditions draw from social activities, such as adda, Poila Boishakh, Mezban, Iftar and Eid feast.

<span class="mw-page-title-main">National dish</span> Culinary dish strongly associated with a particular country

A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons:

African cuisine is a staple of the continent's culture, and its history is entwined with the story of the native people of Africa. The foods that native Africans eat have been influenced by their religions, as well as by their climates and lifestyles. The first Africans to inhabit the continent were hunter-gatherers who ate what they could find in nature. As agriculture became more common in Africa, so did agriculture-based diets.

<span class="mw-page-title-main">Arab cuisine</span> Culinary traditions of Arab people

Arab cuisine collectively refers to the regional culinary traditions of the Arab world, consisting of the Maghreb and the Mashriq. These cuisines are centuries old and reflect the culture of trading in ingredients, spices, herbs, and commodities among the Arabs. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce.

<span class="mw-page-title-main">Iranian cuisine</span> Culinary traditions of Iran

Iranian cuisine is the culinary traditions of Iran. Due to the historically common usage of the term "Persia" to refer to Iran in the Western world, it is alternatively known as Persian cuisine, despite Persians being only one of a multitude of Iranian ethnic groups who have contributed to Iran's culinary traditions.

<span class="mw-page-title-main">Sephardic Jewish cuisine</span> Assortment of cooking traditions of Sephardic Jews

Sephardic Jewish cuisine, belonging to the Sephardic Jews—descendants of the Jewish population of the Iberian Peninsula until their expulsion in 1492—encompassing traditional dishes developed as they resettled in the Ottoman Empire, North Africa, and the Mediterranean, including Jewish communities in Turkey, Greece, Bulgaria, North Macedonia, and Syria, as well as the Sephardic community in the Land of Israel. It may also refer to the culinary traditions of the Western Sephardim, who settled in Holland, England, and from these places elsewhere. The cuisine of Jerusalem, in particular, is considered predominantly Sephardic.

<span class="mw-page-title-main">Jharkhandi cuisine</span> Culinary traditions of Jharkhand, India

Jharkhandi cuisine is the cuisine of the Indian state of Jharkhand. Staple foods are rice, dal and vegetables. Common meals often consist of vegetables that are cooked in various ways, such as curried, fried, roasted and boiled. Many traditional dishes of Jharkhand may not be available at restaurants.

<span class="mw-page-title-main">Burrito</span> Tex-Mex dish consisting of a wheat flour tortilla wrapped to enclose the filling

A burrito in Mexico is, historically, a regional name, among others, for what is known as a taco, a tortilla filled with food, in other parts of the country. The term burrito was regional, specifically from Guanajuato, Guerrero, Michoacán, San Luis Potosí and Sinaloa, for what is known as a taco in Mexico City and surrounding areas, and codzito in Yucatán and Quintana Roo. Due to the cultural influence of Mexico City, the term taco became the default, and the meaning of terms like burrito and codzito were forgotten, leading many people to create new meanings and folk histories.

<span class="mw-page-title-main">Harissa</span> North African hot chili pepper paste

Harissa is a hot chili pepper paste, native to the Maghreb. The main ingredients are roasted red peppers, Baklouti peppers (بقلوطي), spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors.

<span class="mw-page-title-main">Cuisine of Asunción</span>

The Cuisine of Asunción refers to the cuisine and restaurants of the city of Asunción, Paraguay. Compared to most of the Latin American capitals, the city has comparatively few European restaurants and influences in cuisine. However, international and traditional Paraguayan cuisines are available in various restaurants and hotels.

<i>Chebakia</i> Pastry of Moroccan and Algerian origin

Shebakia or Chebakia, also known as Griwech or Griouech, is a Maghrebi pastry made of strips of dough rolled to resemble a rose, deep-fried until golden, then coated with a syrup made of honey and orange blossom water and sprinkled with sesame. It is typically consumed during Ramadan and religious celebrations. Chebakia is from the Ottoman desserts culture.

<span class="mw-page-title-main">Zambian cuisine</span> Culinary traditions of Zambia

Zambian cuisine offers a range of dishes, which primarily features nshima, a staple thick porridge crafted from maize flour, locally known as mealie meal. Nshima itself is quite plain, but it is typically accompanied by an array of traditional Zambian side dishes that introduce a spectrum of flavors to the meal.

References

  1. 1 2 3 4 5 6 7 8 9 10 11 12 13 Catherine Hanger (2000). Morocco: World Food. Lonely Planet. p. 98. ISBN   1-86450-024-7.
  2. "Moroccan Chicken Briouats - Like Eating a Bite-Sized Bastilla!".
  3. 1 2 3 4 5 6 Anthony Ham; Paula Hardy; Alison Bing; Lonely Planet Publications (2007). Morocco. Lonely Planet. p. 74. ISBN   978-1-74059-974-0.
  4. "Dishes from Morocco". Archived from the original on Nov 23, 2012. Retrieved Mar 27, 2021.
  5. Kitty Morse; Danielle Mamane; Owen Morse (2001). The Scent of Orange Blossoms: Sephardic Cuisine from Morocco . Ten Speed Press. p.  98. ISBN   1-58008-269-6.
  6. Khlea Archived 2008-11-20 at the Wayback Machine Saveur.com
  7. 1 2 Zeldes, Leah A. (Nov 11, 2009). "Eat this! Zaalouk, a cooked salad from Morocco". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Archived from the original on January 22, 2010. Retrieved Nov 12, 2009.
  8. "Taktouka - A Zesty Moroccan Dip of Tomatoes and Roasted Peppers".
  9. "Moroccan Marinated Olives". Moroccan Zest. 2018-09-21. Retrieved 2018-10-06.