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Guide to

Moroccan Cuisine

Description of Food BAGHRIR

Soft, spongy, and tender, baghrir, a Moroccan pancake, is made from semolina flour. Yeast in the batter causes hundreds of bubbles to form and break on the surface as it cooks. This unique texture and appearance lends to its sobriquet: 1000-hole crepes.

BESSARA

Bessara, a tangy Moroccan dip, is made from dried fava beans garlic, lemon juice and olive oil. Bessara can be served as a vegetarian main dish or as a side. Bessara can also be thinned and eaten as a soup. BRIOUATS

Middle Eastern in origin, briouats are a savory puff pastry stuffed with a variety of ingredients including meat, cheese, and vegetables. Briouats are fried or baked and are sprinkled with an assortment of herbs and spices.

BROCHETTES

Also referred to by its more common name of “kebab”, brochettes are grilled meats served on skewers. These meats can include chicken, beef, lamb, goat and fish.

CHEBEKIA

The Chebakia is a pastry made of strips of dough rolled to resemble a rose, deep-fried until golden, then coated with syrup made of honey and rosewater and sprinkled with sesame.

COUSCOUS Couscous is a Moroccan dish consisting of small(about 3mm diameter) steamed balls of crushed durum wheat semolina, usually served with a stew on top.

HARIRA

Harira is a traditional soup in consumed in Morocco. It is popular as a starter but is also eaten on its own as a light snack. The ingredients usually consist of flour, tomatoes, lentils, chickpeas, rice, meat and olive oil.

HARISSA Harissa is a Moroccan hot chili pepper paste of which the main ingredients are roasted red peppers, Baklouti pepper, serrano peppers, and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, saffron, rose, or caraway, as well as some vegetable or olive oil for preservation.

HSSOUA BELBOULA

Both a savory and sweet porridge-like soup, hssoua belboula is made from barley grits that are cooked with olive oil and cumin. Milk and butter are added at the end of cooking to richen the soup and give it a creamy quality.

KALINTI

Kalinti is a flan- or quiche-like dish made from chickpea flour and eggs. It's popular in the north of Morocco, where it's sold by the slice as a street food.

KHLEA

Khlea is a type of Moroccan preserved meat made from beef, and is very similar to jerky. The meat is cut into strips, marinated with cumin, coriander and garlic, and then dried before it's cooked in a mixture of fat, oil and water.

KHOBZ

Khobz are round Arabic breads that forms the staple of the local diet in Morocco. It is slightly leavened and has a somewhat tough, chewy texture.

KHOUDENJAL Khoudenjal is a sweet infusion drink made of lesser galangal (Alpinia officinarum), along with a handful of other flavorful spices, which include cinnamon, ginger, clove, nutmeg, cardamom, mace, black pepper and star anise. Khoudenjal is served piping hot in a glass, and often accompanied with a scoop of sweet dry pudding, covered with toasted sesame seeds, with an equally strong, spicy taste.

LENTIL SOUP Stewed lentils are a Moroccan comfort food at its best. They are usually served as a side dish or entrée and can be found at most road-side stands. Want to be like the locals? Don’t use a spoon. Instead, use little pieces of bread.

MECHOUI

In the cuisine of Morocco, Mechoui is a whole sheep or a lamb spit-roasted on a barbecue. Mechoui is a dish served at the beginning of the meal, served as part of special meals.

MERGUEZ Merguez is a red, spicy mutton- or beef-based sausage in Moroccan cuisine. Merguez is made with uncooked lamb, beef, stuffed into a lambintestine casing. It is heavily spiced with cumin and chili pepper or harissa (which gives it its characteristic piquancy and red color) and other spices.

MINT TEA

Moroccan tea, also known as Maghrebi tea, is a green tea made with mint and sugar. Served throughout the day, Moroccan mint tea is central to social life in Morocco. Mint tea isn't just a drink in Morocco--it is a sign of hospitality, friendship, and tradition.

MOROCCAN RICE PUDDING Creamy Moroccan rice pudding is simple, yet delicious dessert. A hint of cinnamon and orange flower water add traditional Moroccan flavor, but recipes vary from adding almond or vanilla extract to the rice while it cooks, or garnishing the pudding with ground nutmeg or toasted almond slivers.

MROUZIA Mrouzia is one of the most important dishes in Morocco. It is a sweet and salty meat tajine, combining a ras el hanout blend of spices with honey, cinnamon and almonds. This tajine is one of the traditional dishes of the Eid alAdha Muslim festival. It is often made of lamb from animals ritually sacrificed during the festival.

MSEMEN Msemen is a rich traditional, pancake-like bread found in Morocco. These breads are usually an accompaniment to a cup of aromatic morning mint tea or coffee. Msemen can be stuffed with vegetables or meat fillings.

PASTILLA

Pastilla is an elaborate meat pie traditionally made of squab (fledgling pigeons). As squabs are often hard to get, shredded chicken is most often used today. Pastilla can also use fish or offal as a filling.

PRESERVED LEMON

Preserved lemon or lemon pickle is a condiment that is common in Morocco. Diced, quartered, halved, or whole, lemons are pickled in a brine of water, lemon juice, and salt. The flavor is mildly tart but intensely lemony.

SEFFA MEDFOUNA Seffa is a famous Moroccan dish which features a mound of steamed vermicelli or couscous sweetened with raisins, butter, and powdered sugar. Ground fried almonds are a traditional garnish. Often a savory, saffron-infused preparation of meat or chicken is buried within the seffa, transforming it from a follow-up course into the main dish.

SELLOU Sellou is a dessert consumed in Morocco. It is made from roasted flour mixed with butter, honey, almonds, sesame, and sometimes other nuts and spices.

SFINJ

Both a street food and a comfort food, sfinj are Moroccan doughnuts made by deep frying a sticky, unsweetened yeast dough. Serve them warm, either plain or dusted with sugar, for breakfast or tea time.

SHAKSHOUKA

Shakshouka is a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin.

TAJINE One of Morocco’s quintessential dishes, the tajine is a type of dish found in Morocco that is named after the special pot in which it is cooked. Often using lamb or chicken with an assortment of ingredients or seasonings, tajines can include olives, quinces, apples, pears, apricots, raisins, prunes, dates, nuts, preserved lemons, honey and traditional spices in their preparation.

ZAALOUK Zaalouk is a Moroccan salad of cooked eggplants and tomatoes. Among the most popular is a zesty mixture of eggplant, tomatoes, and Moroccan spices.