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This is a list of dishes in the Cuisine of Morocco . Entries in beige color indicate types of generic foods.
Name Other names | Image | Type | Description |
---|---|---|---|
Baghrir | ![]() | Entrée | A yeasted semolina pancake. [1] |
Briouat | ![]() | Entrée | Triangular or cylinder-shaped savory or sweet pastry covered with warqa (a paper-thin Moroccan dough) [2] [3] |
Boulfaf skewers | ![]() | Entrée | cubed lamb liver wrapped in lamb fat, grilled on skewers [1] |
Bourekas Burek | ![]() | Entrée | |
Couscous | ![]() | Main course | Semolina, meat, and vegetables. Traditionally 7 vegetables [1] |
Ferakh Maamer | Entrée | A 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 | | Entrée | Thick soup based on tomatoes (beans, lentils and other products can be added) |
Bissara | ![]() | Entrée | A soup prepared with dried, puréed broad beans as a primary ingredient |
Kefta magawara | Main course | Kefta tajine served with tomato, eggs [1] | |
Kemia | An array of small dishes [3] | ||
Khlea khli [1] or Kleehe [5] | ![]() | Breakfast | Preserved dried meat [6] |
Khobz | ![]() | bread | bread |
Lentil soup | ![]() | soup | Soup made with lentil |
Merguez | ![]() | A spicy lamb sausage [1] | |
Ma'quda | ![]() | potato fritter | |
Méchoui | ![]() | Main course | Roasted lamb |
Milina | Entrée | Chicken/Eggs | |
Moroccan cigars | ![]() | Appetizer | Ground beef wrapped in dough |
Mrouzia | ![]() | Main course | A sweet dish of lamb with raisins, almonds and honey |
Djaj mqalli | Entrée | Chicken cooked with preserved lemon | |
Pastilla | ![]() | Entrée | Chicken/Almonds/Seafood |
Rfisa | A dish made with shredded pieces of pancake and chicken (djej beldi) | ||
Sardine | ![]() | Entrée | Sardines with preserved lemon |
Tajine | ![]() | Main course | Meat, vegetables |
Tangia | ![]() | Main course | Meat, vegetables (a typical dish of Marrakech) |
Rfissa | [] | Main course | Meat, 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]) |
Name | Image | Type | Description |
---|---|---|---|
Bakoula | Salad | Salad of cooked greens such as mallow leaves, or spinach, and parsley, cilantro, lemon, olives. | |
Moroccan salad | ![]() | Salad | |
Moroccan spreads | ![]() | Salad | "Cooked salads." [7] |
Taktouka | Salad | Grilled tomato and green pepper salad [8] | |
Lhzina | Salad | Oranges/Paprika/Black olives | |
Zaalouk | | Salad | Cooked mixture of eggplant and tomatoes [7] |
Name | Image | Type | Description |
---|---|---|---|
Charmoula | ![]() | 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 | ![]() | Pickled lemons | |
Marinated Olives | ![]() | Olives marinated in : olive oil, paprika, lemon, salt, pepper, harissa, cumin and other spices and herbs [9] |
Name | Image | Type | Description |
---|---|---|---|
Briouat bil luz | Dessert | Pastry stuffed with almond paste [3] | |
Faqqas | Dessert | A type of macaroon made with semolina flour. [1] | |
Ghoriba (Ghriyyaba) | ![]() | Dessert | Biscuits flavored with aniseed and sesame seeds, or almonds and raisins. [1] |
Keneffa | Dessert | A variety of bastila dessert [1] | |
Gazelle ankles / ka'ab ghzal | ![]() | Dessert | Almond Paste/Sugar [1] |
Limun bel-Qerfa o khayezzou mahekouk(carrotte) | Dessert | Oranges/Cinnamon | |
Ma'amoul | ![]() | Dessert | Small shortbread pastries filled with dates, pistachios or walnuts (or occasionally almonds, figs, or other fillings). |
Jowhara / Pastilla with milk | Dessert | Pastilla/Milk/Almonds/Vanilla | |
Rozz bel Hleeb (Rice pudding) | Dessert | Milk/Rice/Orange Blossom Water | |
Chebakia Shabbakiya [1] | ![]() | Dessert | Fried dough "rose" dipped in honey and sesame seeds |
Seffa Sfaa [3] | ![]() | Sweet couscous made with cinnamon, sugar, and sometimes studded with prunes, raisins and almonds. [1] It is served with cream. [3] | |
Sellou | ![]() | Dessert | Roasted flour mixed with butter or olive oil, sugar or honey, cinnamon, almonds (or sometimes peanuts), and other ingredients [1] |
Sfenj | ![]() | Dessert | A doughnut sprinkled with sugar or soaked in honey. |
Qrashel | | Dessert | traditional sweet sesame rolls, made with anise and fennel and sprinkled with sesame, made in Morocco at least since the 16th century. |
Meskouta | ![]() | Dessert | A small cake made with orange, lemon, or vanilla |
Name | Image | Type | Description |
---|---|---|---|
'Asseer Rumman | Pomegranate/Orange Blossom Water | ||
'Asseer Limun | Orange juice | ||
Diks | ![]() | Moroccan 'nus-nus' or 'half-half' | |
Beet Juice | ![]() | Beets/Orange Blossom Water | |
Grape juice | White grapes | ||
Maghrebi mint tea | ![]() | Green tea with mint and copious sugar |
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.
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