Moroccan cooking in Marrakesh

Moroccan Dishes

Morocco is a melting pot of different cultures, but when it comes to North African cuisine there’s no place better to go than Marrakesh.  We have put together some of the best dishes Moroccan cooking has to offer on our ‘must try’ list for your next trip to exotic Marrakesh.

B’ssara

At a few pennies a bowl, this traditional fava bean soup is served for breakfast, topped with a swirl of olive oil, cumin and bread fresh straight from the oven.

Tagine

Tagine

Tagine refers to a type of North African cookware traditionally made from clay or ceramic. The bottom is usually a wide shallow circular dish used for both cooking and serving, while the top of the tagine is distinctively shaped into a rounded dome or cone.

The word tagine also refers to the stew-like dish which is slow-cooked in the traditional clay dish.  Typically, a tagine is a rich stew of meat, poultry or fish, and most often includes vegetables or sometimes fruit.

Fish chermoula

This traditional fish dish is perfect for those cold winter’s nights and also light enough for the summer. Chermoula is a North African marinade made of a mixture of moroccan herbs, oil, lemon juice, garlic, cumin, salt and preserved lemons.

 

Harira

Harira

Harira is a traditional soup originally from Morocco.  Popular as a starter but also eaten on its own as a light snack, Harira has many different variations and is mostly served during Ramadan, although it can be made throughout the year.  There are many different ways to make Harira Soup and the recipes vary from family to family.

 

Kefta tagine

Kefta tagine

Also known as a Moroccan Meatball tagine, this famous dish it properly one of the most well known and loved. A favorite of children and adults alike, Kefta Mkaouara  is a beautiful dish of petite, cherry-sized meatballs in a zesty homemade tomato sauce.  Delicious!

 

Couscous

Couscous

A North African staple couscous is used a lot in Moroccan cooking and is incredibly versatile.

 

B’stilla

B’stilla is pronounced pas-tee-ya.  This delicious pie is traditionally made with young pigeon for special occasions, however while in Marrakech you will find chicken and lamb versions as well. Pastilla is said to be unique to Morocco, it’s intricate and grand, fabulously rich and totally delicious.

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