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MOROCCAN TRADITIONAL CUISINE

Moroccan cuisine is influenced by Morocco's interactions and exchanges with other cultures and nations over the centuries. Moroccan cuisine is typically a mix of Mediterranean, Arabic, Andalusian, and most importantly, Berber cuisine with a tiny European and Subsaharian influence.

WELCOME TO TRADITIONAL MOROCCAN FOOD

Main dishes. Moroccan couscous. The main Moroccan dish most people are familiar with is couscous, the old national delicacy. Beef is the most commonly eaten red meat in Morocco, usually eaten in a tagine with a wide selection of vegetables. Chicken is also very commonly used in tagines, or roasted.

The main Moroccan dish most people are familiar with is couscous, the old national delicacy. Beef is the most commonly eaten red meat in Morocco, usually eaten in a tagine with a wide selection of vegetables. Chicken is also very commonly used in tagines, or roasted.

Lamb is also heavily consumed, and since Moroccan sheep breeds store most of their fat in their tails, Moroccan lamb does not have the pungent flavour that Western lamb and mutton have.

Since Morocco lies on two coasts, the Atlantic and the Mediterranean, Moroccan cuisine has ample seafood dishes. European pilchard is caught in large but declining quantities. Other fish species include mackerel, anchovy, sardinella, and horse mackerel. Other famous Moroccan dishes are Pastilla, Tanjia and Harira, a typical heavy soup, eaten during winter to warm up and is usually served for dinner, it is typical eaten with plain bread or with dates during the month of Ramadan. Bissara is a broad bean-based soup that is also consumed during the colder months of the year.

A big part of the daily meal is bread. Bread in Morocco is principally made from durum wheat semolina known as khobz. Bakeries are very common throughout Morocco and fresh bread is a staple in every city, town and village. The most common is whole grain coarse ground or white flour bread or baguettes. There are also a number of flat breads and pulled unleavened pan-fried breads. In addition, there are dried salted meats and salted preserved meats such as kliia/khlia and g'did, which are used to flavor tagines or used in "el ghraif", a folded savory Moroccan pancake.