The Flavors of Morocco: A Culinary Journey

Tajine

Also spelled: ‘’tagine’’, is a slow-cooked stew typically featuring meat (such as lamb, beef, or chicken), vegetables, and a variety of spices. The ingredients are layered in the pot, so the flavors blend and intensify slowly. The origin of the tajine as a cooking pot dates back to North Africa’s first inhabitants; the Amazigh, also known as Berbers. Are you on a diet? No problem! Due to its use of fresh ingredients, lean meats, and spices, tagine is considered a healthy and nutritious meal option.

Couscous

TGIF, time for couscous! Fridays in Morocco are all about enjoying couscous at lunchtime. Although it looks like a grain, couscous is actually a type of pasta made from semolina wheat. The tiny granules are steamed and fluffed to create their light texture. It's traditionally topped with a savory stew of meat and vegetables. Couscous is considered the national dish of several North African countries, including Morocco, Algeria, and Tunisia, each having its own unique variations and preparations.

Pastilla

Also known as ‘’b’stilla’’, is a Moroccan pie that balances sweet and savory flavors. Traditionally, shredded chicken with a mixture of sweet almonds and cinnamon, is wrapped up in crispy phyllo dough. It was historically reserved for special occasions, so you will see it a lot at Moroccan weddings, family gatherings and celebrations. Its golden, powdered sugar-dusted crust makes it as visually appealing as it is delicious.

Not a fan of the sweet & savory combo? Try the more spicy variant: the Moroccan fish b'stilla, which is filled with seafood, shrimp, calamari and vermicelli stuffing.

Harira Soup

Harira is a traditional soup, especially during the month of Ramadan. Made with tomatoes, lentils, chickpeas, and a mix of spices, this makes it a wholesome and balanced dish, providing protein, fiber, and essential vitamins. It is often eaten to break the fast at sunset with dates and sweet chebakia on the side!

Moroccan Mint Tea

Moroccan mint tea, or "atay," is the national drink, made with green tea, fresh mint, and sugar. Traditionally poured from a height for a foamy top, it symbolizes respect, warmth and appreciation towards the guest. It pairs particularly well with spicy and flavorful foods, making it a drink for throughout the day.

Moroccan Street Food

Morocco’s top street snack: snails, or "ghlal." A snail stew made from over 15 herbs and spices, served at roadside stalls, souks or simply made at home. Snails are a great source of iron, protein, magnesium and vitamins, making it a healthy snack. Use a toothpick to draw the snail out of its shell & bon appetite!

Moroccan Breakfast

Moroccan breakfast known as ''ftour'' is a varied meal which typically consists of a combination of bread, pastries, spreads, dairy products, and beverages. Popular types of bread include "khobz" (round Moroccan bread), "beghrir" (spongy pancakes), "msemen" (folded and fried flatbread), "harcha" (semolina pancakes), and "sfenj" (Moroccan doughnuts) Accompanied by honey, olive oil, and fresh cheese. Often served with olives, fried eggs and of course fresh mint tea to start the morning.