Be adventurous and try the amazing things Morocco has to offer!
By Marylyn Gafford
Photos: M. Gafford unless otherwise stated
I will be the first one to admit that I am not a very adventurous eater. When visiting foreign countries, I never know what to try and usually find myself sticking to the simpler and more familiar foods. However, during my short stay in Morocco with a Moroccan family, I was taken on a culinary journey and encouraged to try so many new and traditional dishes that I never would have experienced had I been on my own. I know that not everyone has the luxury of visiting Morocco with a native to guide them, so here are my personal recommendations on eight foods you have to try on your next visit to Morocco.
DJAJ MHAMER, or Moroccan Roasted Chicken
This roasted chicken dish is first boiled with onions and spices, and then placed
in the oven to make it nice and crispy. It is then served on a large platter
accompanied by broth and juices. Moroccans eat it with
bread to soak up the broth, and (my favorite part)
often place a heap of potatoes on top!
Harira is a traditional Moroccan hot tomato soup that can be taken as a
starter or a snack and is often eaten during Ramadan to break
the fast. Recipes can vary, but it can include various
spices, chickpeas, lentils, and meat.
Rfissa is another chicken dish that is essentially a stew with lentils
poured over a bed of delicious homemade “msemen”
bread, a typical Moroccan bread
similar to the Indian naan.
Typically, Moroccan food isn’t spicy, but Harissa is a hot chili pepper
and tomato paste that is often served with bread as a
starter at restaurants and is perfect for
spicy food lovers!
In Morocco, the word “tajine” refers to both the actual dish and the
earthenware in which it is served. Tajines can come in a
variety of forms, but usually include tender
meats, vegetables, and other toppings
such as olives, apricots,
dates, or nuts.
This flaky Moroccan pastry is filled with chicken and sweet spices (usually
cinnamon), and then sprinkled with almonds or confectioners’
sugar. It might sound like a strange mix, but
it truly is the perfect combination
of savory and sweet!
Say goodbye to Nutella, peanut butter, and almond butter: this Moroccan
spread tops all of them. Amlou is made with culinary argan
oil, honey, and almond butter, and is
absolutely delicious with bread
or crepes in the morning!
Walking through the streets of any Moroccan city, you’re bound to find a
sugar cane juice stand where they grind down stalks of sugar
cane and then mix the juice with ginger and
lemon to create a sweet and
Overall, Moroccan food is an extremely approachable cuisine that combines simple things like meats and vegetables with delicious spices such as cinnamon, cumin, turmeric, ginger,
paprika, coriander, saffron, nutmeg, cayenne pepper, and more. Out of all of the dishes that I tried, there was not one that I didn’t like. So, next time you find yourself in Morocco, don’t miss out.
Be adventurous and try all of the amazing things the country has to offer!
Featured image/Anthony Tong Lee, CC BY-ND2.0
Vegetable tajine/16:9clue, CC BY2.0
B’stilla (pastilla)/kochtopf, CC BY-SA2.0
Women producing argan oil, a basic ingredient of amlou, the traditional way/Chrumps, CC BY-SA2.0
Moroccan and camel/James Byrum, CC BY-ND2.0
Chicken in purse/stu-spivack, CC BY-SA2.0
Texts, prints, photos and other illustrative materials depicted in GUIDEPOST have been either contributed by the authors of each published work or, to the Magazine’s good-faith knowledge, are in the public domain or otherwise benefit from the allowances of Articles 9(2), 10, 10(bis), and applicable others of the Berne Convention for the Protection of literary and artistic works.