Moroccan cuisine is famous worldwide for its rich spices, slow-cooked flavors, and unique cultural blends. The most common and traditional meals in Morocco are deeply rooted in Berber, Arab, and Mediterranean influences.
Here’s a list of the most common meals you’ll find in Moroccan homes and restaurants:
1. Couscous – The National Dish
- When it’s eaten: Traditionally on Fridays after prayers
- Ingredients:
- Steamed semolina grains (couscous)
- Topped with slow-cooked vegetables (carrots, zucchini, pumpkin, cabbage)
- Often includes lamb, chicken, or beef
- Served with spiced broth
- Fun Fact: Usually eaten communally from a large dish
2. Tagine – Slow-Cooked Stew in Clay Pot
- Named after the pot it’s cooked in
- Types of Tagines:
- Chicken with preserved lemon and olives
- Lamb with prunes and almonds
- Kefta (meatballs) in tomato sauce with eggs
- Vegetable-only versions
- Flavors: Rich with spices like cumin, saffron, cinnamon, ginger
3. Khobz – Moroccan Bread
- Eaten with almost every meal
- Thick, round flatbread used to scoop up food instead of utensils
- Often baked in communal ovens in villages and neighborhoods
4. Harira – Traditional Soup
- Common During: Ramadan (to break fast)
- Ingredients: Lentils, chickpeas, tomatoes, vermicelli, lamb/beef
- Served with dates and chebakia (sesame cookies with honey)
5. Bissara – Fava Bean Puree
- A hearty breakfast or street food
- Made from pureed dried fava beans or split peas, olive oil, cumin, and paprika
- Eaten with bread and sometimes olive oil drizzled on top
6. Zaalouk – Eggplant & Tomato Salad
- Served as a starter or side dish
- Made from grilled or cooked eggplant, tomatoes, garlic, and spices
- Served cold or warm with khobz
7. Mechoui – Roast Lamb or Goat
- Whole lamb roasted in a pit or oven
- Typically served at celebrations or feasts
- Seasoned with cumin, salt, and herbs
8. Msemen & Harcha – Moroccan Pancakes/Breads
- Msemen: Flaky, layered square flatbread, often served with honey or stuffed with onions/meat
- Harcha: Semolina-based pan-fried bread, buttery and eaten with cheese or jam
Most Common Spices in Moroccan Meals:
- Cumin
- Turmeric
- Paprika
- Cinnamon
- Ginger
- Saffron
- Ras el hanout (a blend of up to 27 spices)
Summary Table
| Dish Name | Type | Common Ingredients |
|---|---|---|
| Couscous | Main Dish | Semolina, vegetables, meat |
| Tagine | Main Dish | Meat/veg, spices, olives/prunes |
| Harira | Soup | Lentils, tomatoes, vermicelli |
| Bissara | Breakfast/Soup | Fava beans, garlic, olive oil |
| Zaalouk | Side Dish | Eggplant, tomato, garlic |
| Mechoui | Main Dish | Roasted lamb/goat, spices |
| Msemen | Breakfast/Snack | Flour, butter, honey |
