Best 5 Traditional Moroccan Dishes

Who doesn't like Moroccan food? It's a favorite of us locals before visitors. Moroccan cuisine is not just food but a culture colored with flavors, perfumed with the smell of spices slowly cooking; the result is an unparalleled sight and an authentic taste. As we say in Morocco, the eye eats before the mouth.
Moroccan cuisine is characterized by many traditional delicacies, such as tagine and couscous, and behind each dish is a story that we will take you on a journey to discover.

Characteristics of Moroccan cuisine

Moroccan cuisine is the result of a long history of cultural exchange and is a rich blend of Amazigh, Arabic, Andalusian, African, and French influences. Each dish reflects Morocco's history and geographical diversity, as there are many factors that help produce delicious Moroccan dishes, such as the harmony of spices. Moroccan dishes are rich and aromatic thanks to spices such as cumin, coriander, ginger, saffron, and "ras el hanout," and we also find that these dishes are cooked slowly, as the use of traditional handmade pots allows the flavors to develop and interact slowly and mix with each other to produce an unparalleled taste. The other factor that contributes to the production of these delicious dishes is the fresh and local ingredients such as olive oil, lemon juice, and dried fruits, and all these easy yet complex processes are what produce these delicious dishes that are highly sought after by Moroccans and tourists alike.

Top 5 popular Moroccan dishes to try

Tajine

   Tajine is not just a dish; it is a symbol of traditional Moroccan cuisine, named after the handmade clay pot in which it is cooked and prepared. Its cone-shaped lid helps condense the steam and redistribute the flavors of the ingredients, resulting in an incomparable tenderness and flavor.
   Tajine has its origins in the ancient Amazigh era, where it was used due to the slow fire and spices available at the time, leaving a cultural legacy of flavors and traditions.
   Tajine is characterized by its many types according to the ingredients, such as chicken tagine with pickled lemon and olives, which is the most famous, where the chicken pieces to be cooked are first marinated using spices such as saffron, garlic, ginger, turmeric, thyme, salt, and black pepper and then left for a short time to interact with the spices. Place the onion slices first in the tagine, then place the marinated chicken on top, then some chopped onions with pickled lemon and olives, and simmer for about two hours.
   Lamb Tagine with Prunes and Almonds, a combination of sweet and savory, combines lamb, honeyed prunes, roasted almonds, and cinnamon. The meat is seasoned with spices and then lightly browned in the clay pot, then the onions are added and left for 10 minutes, then the remaining marinade water is added, and it is left on low heat for about two hours until the meat is cooked.
   On the other hand, the plums are prepared by adding them to a cup of hot water for 5 minutes, then discarding half of the water, adding sugar, blossom water, salt, cinnamon, butter, and a cinnamon stick, and leaving it on low heat for 30 minutes, after which the plums and the resulting sauce are added to the meat tagine with a little sesame and toasted almonds.
   Vegetarians are also entitled to savor this delicious dish through the vegetable tagine, which is based on a combination of potatoes, carrots, zucchini, onions, tomatoes, and spices, and is cooked slowly.
   Combining simplicity, flavor, and tradition, the tagine is an international symbol of Moroccan cuisine that is increasingly admired by international chefs and tourists looking for authentic experiences that take them to the heart of the Moroccan home, where flavors are slow-cooked and served with love.

Couscous

A symbol of Moroccan tradition and generosity, couscous is an indispensable dish among families, especially on Fridays or on occasions as an authentic Moroccan tradition. 

The word couscous is an ancient Amazigh word that means to stir the semolina in a circle, the same movement through which couscous grains are prepared today.
It is an authentic Moroccan dish whose grains are prepared from steamed wheat semolina and is usually served with vegetables, lamb, or chicken in a richly spiced broth.
It is prepared with the following ingredients: Ground semolina steamed in a special steaming pot, meat or chicken cooked with spices and vegetables such as onions, carrots, potatoes, turnips, squash, zucchini, and chickpeas to form a delicious and rich broth.
It also has other versions where the greens can be omitted and replaced with raisins.
It is served in a large communal dish that everyone shares, reflecting a strong social value, and is eaten with a spoon.
Moroccan couscous is so popular today that it is no longer confined to Morocco but is prepared and served in international kitchens, and the method of preparation is taught in international culinary schools, which made UNESCO include it as part of the intangible cultural heritage of North African countries in 2020.

Bastila

A delicious and luxurious Moroccan dish at the same time, Bastila combines contrasting flavors in a square way, such as sweet and salty, crispy and soft. It is usually prepared on special occasions such as weddings and special dinners, where it is served as a luxurious dish that dazzles guests with its unique shape and taste. 
The preparation of Moroccan bastilla begins by cooking the chicken with onions, oil, saffron, and spices until it is fully cooked, then removing it from the broth and breaking it into small pieces. The remaining broth is then cooked with eggs until it thickens to a creamy consistency. On the other side, the almonds are fried and ground and then mixed with sugar and cinnamon to form a sweet mixture. Next, assemble the dish, grease a tray with buttered pastilla paper, and arrange the layers so that the chicken pieces are placed first, then the eggs, then the almond mixture; cover with new layers of paper and close the top. Brush the surface with butter and place the pastilla in the oven until it is browned, crispy, and golden; then garnish with powdered sugar and cinnamon and serve hot.

Amlou

Now I present to you a dish that is not like the previous main dishes but a dish of a special kind that is usually served as a breakfast meal or an afternoon snack.

It is an authentic Moroccan treasure, Amlou, a rich and nutritious paste made from purely natural ingredients: almonds, argan oil, and honey. It is known for its high nutritional value that combines the taste and natural sweetness with the depth of the delicious argan oil.
Amlou is an Amazigh name meaning “something ground or mixed.” The origin of Amlou is from the Souss region in southern Morocco, where argan is abundant, and Amlou is considered a symbol of hospitality and generosity and is a natural energy source.
Do you want to know how Amlou is prepared? Amlou is prepared by roasting almonds in the oven or in a frying pan until they acquire a golden color and a delicious aroma, then left to cool slightly, then finely ground in a mill (a traditional mill) until it turns into a fine paste. Gradually add high-quality argan oil with continuous mixing until a soft and homogeneous paste is formed, then sweeten the mixture with honey to taste for a natural and healthy sweetness. The consistency of Amlou can be adjusted by adding more oil or almonds as desired, then stored in an airtight glass jar, and is often served with traditional bread, baghreer, or musman.
Amlou used to be a simple food in Amazigh villages, but today it has become a distinctive traditional Moroccan product that is in high demand both inside and outside Morocco. It tops Moroccan breakfast tables and is sold in supermarkets and can be given as a luxurious gift, while internationally it is becoming increasingly popular in Europe and America as interest in natural foods grows.
A word of advice: As we said before, amlou is made from almonds, honey, and argan oil, but in some stores or places, the almonds have been replaced with peanuts and the argan oil with olive oil, which reduces its nutritional value and taste, so ask before you buy it or taste it.

Moroccan tea with mint

The fifth dish is not a dish in the traditional sense but a refreshing drink, which is Moroccan tea, or as it is known locally, “Atay,” which is a symbol of Moroccan hospitality and culture, as its presence in every home, council, and occasion is one of the necessities according to the Moroccan saying “the session is not sweetened without a cup of tea.” It is characterized by its strong, refreshing flavor, aromatic smell, and famous foam, as it is often served with sweets or nuts.
Originally, Chinese tea was introduced to Morocco in the 18th century by Europeans, but it was quickly adopted by Moroccans, who developed the method of preparation by adding fresh mint and sugar, so it became known globally as Moroccan tea and became an integral part of the Moroccan identity.
Its ingredients are very simple: green tea beans, sugar, and fresh mint, although sometimes some fragrant herbs such as thyme are added to it.
Moroccan tea is prepared by washing green tea leaves with warm water to get rid of their bitterness, then a quantity of washed tea is placed in the jug “refrigerator,” and sugar is added to it according to desire, then boiling water is poured in and left on low heat until it boils, then it is removed from the fire, and mint is added and poured into the cup, then returned to the jug, and the process is repeated several times until the ingredients are homogeneous and the famous foam forms on the surface. It is served in small glass cups by lifting the jug high while pouring, which shows skill and tradition at the same time when serving it, reflecting Moroccan generosity and art.
Moroccan tea is considered a social ritual with special symbolism, without which no session or feast is complete, and not just a drink, while abroad it has become a symbol of Moroccan culture served in Moroccan restaurants and sold in tea shops and cafes, whether luxury or popular cafes.
Moroccan tea is not only a drink but an authentic experience that combines taste and culture. Whether it is drunk in a popular or luxurious cafe or in a desert tent, each sip tells a story of ancient traditions and indescribable human warmth.