Our 15 favorite Moroccan culinary specialties

Prepare your taste buds for a tasty trip to Morocco! Here is our top of the 15 Moroccan culinary specialties.

For some, the desire to travel lies in the temptation to discover new landscapes, populations with unknown customs, architectures dating back centuries and to accumulate a maximum of photos of the world...

For others, a good reason to travel would be to learn a new musical culture, to go hunting local artists and to perfect their playlists. Finally, for gourmets, travelling is especially the opportunity to awaken your taste buds! Gouter new product associations, discover the typical dishes of each country...

It is for all these reasons that Wanderlix now offers you to find, for multiple destinations, our playlist travel , our top of the most beautiful pictures but also our top of culinary specialties !

Travel to Morocco today, where the world’s renowned gastronomic culture is made up of a diversity of new flavours with a subtle scent of spices. So prepare your taste buds for this culinary journey through the discovery of our 15 favorite Moroccan specialties!

A small mouthing

1. The briouates

Also known as briwate , this first Moroccan specialty is a leafy that tastes as well salty as sweet. When salted, stuffing is usually made with chopped meat, chicken, fish or vegetables.

Otherwise, you can taste them sweet with grilled almonds, sugar, orange blossom water and cinnamon, all wrapped in a brik leaf. A delight to devour in one bite!

Finally, the briouates are the Moroccan variety of a preparation that can be found under different names throughout the Ottoman Empire: Bricks en Tunisia , sambusak or Brushes en Turkey or boureks in the Balkans, Lebanon and Algeria .

2. The harira

The harira is a traditional Moroccan soup, rich and consistent. Composed of tomatoes, meat, onions and dry vegetables, it is served with hard eggs, honey pancakes or Moroccan pastries.

If the Moroccans have the custom to taste this soup to break the fast during the month of Ramadan, it is also consumed throughout the year in the four corners of the country, especially during the winter.

3. The Zaalouk

The zaalouk , or the caviar of eggplant to Moroccan! This speciality regularly sits on the Moroccan tables as entry and especially as accompaniment to the main dishes.

Usually accompanied by bread, zaalouk is composed of grilled eggplants, mixed with tomatoes and seasoned with garlic and spices. A real delight rich in fiber!

4. La Pastilla

Origin of the city Fez , this Moroccan specialty offers a unique culinary experience. Farice with meat, the paste is then sprinkled with cinnamon and sugar: an amazing but delicious sweet-salted mixture.

Traditionally cooked with pigeon, you can also taste variants of chicken, beef or fish.

Main dishes

5. The Couscous

Full and friendly, couscous is the emblematic dish of the Maghreb and each country has its own recipes. Usually served the weekend in a big dish for the whole table, Moroccans often taste it at the same dish!

Composed of semolina, beef, sheep and boiled vegetables, there are many variations such as chicken couscous, fish or even sweet with raisins.

6. The tajine

How to make a selection of the best Moroccan specialties without evokeing the uncontourable Tajine?

If the word itself refers to the famous terracotta dish, it is used to concoct a wide variety of suffocated recipes. From the classic chicken tajine to the confit lemon and olives to variants such as saffron beef tajine and chick onions and chickpeas, the taste buds of all gourmets will be filled!

7. The rfissa

Tasty and nourishing Moroccan specialty, the rfissa consists of a base of msemmen (Gyrebine crêpe) with pigeon or chicken and lentils. Joined in a broth of onions, ginger, coriander, saffron and ras el-hanout , it also owes its exquisite flavor to the essential fenugrec .

Remained for centuries in Moroccan traditions, this dish is also often prepared for a birth. Indeed, it is very nourishing and would allow the mother to regain her strength and promote the rise of breast milk.

8. The mrouzia

Ancient and subtle recipe of Moroccan tajine, the Mrouzia is the dish traditionally served during the feast of the Aïd el-Kebir . Prepared with lamb necklace, almonds, raisins, honey and cinnamon, the whole is finely balanced by the spices of the el-hanout ras.

9. La Tanjia

Origin of the city Marrakech , the Tanjia is a typical and original Moroccan specialty. Indeed, this dish is cooked in a pot of earth called tangia , in the wood oven embers of a traditional hammam, for at least 4 hours!

Usually prepared by men, this specialty is composed mainly of meat, simmered obviously with spices and lemons confit. A pure delight!

A little sweet

10. Tea with mint

How to evoke Moroccan specialties without talking about the famous mint tea?

And for cause, it is served at any time of the day, especially at the end of the meals. Indeed, rare or nonexistent are dishes that do not end by good a mint tea. Also, it is a symbol of hospitality, a drink that does not refuse.

In some areas, other ingredients can be added to tea such as sage, verbena, cinnamon or orange blossom water. And above all, mint tea blends perfectly with Moroccan pastries: discover them afterwards!

11. The gazelle horn

Prepare your taste buds for a trip to the country of Moroccan sweets!

The gazelle horn is probably the best known and most appreciated of these pastries. Made from crushed almonds and orange blossom, it marvelously accompanies the ritual of mint tea.

12. The chebakia

chebakia is an essential pastry shop for the Moroccan tables during the Ramadan. This speciality in honey is deliciously decorated with almonds, sesame seeds and various spices. A refined and undeniable recipe!

13. The dates

The most consumed fruit of the country, the date is a must in Moroccan cuisine!

Indeed, it is found in many traditional, sweet or salty recipes, such as chicken tajine with dates. Also, it is a fruit rich in vitamins and minerals, especially consumed during fasting months.

14. The ghriyba

ghriyba is a Moroccan pastry specialty that is also found in the Maghreb countries, the Egypt and in the Near East. It is also often associated with mantecados d Andalusia .

Made from flour and scented with lemon or orange zest and cinnamon, this sweetness is usually served at the parties, accompanied by a mint tea or coffee.

15. The baghrir

To finish our culinary journey, discover baghrir or the crêpe with a thousand holes!

With a traditional syrup with orange blossom and cinnamon, this delight is tasted with butter and honey, all accompanied by the famous mint tea. The Moroccans, like the strangers!

So, which of all these Moroccan specialties gives you the most desire?