Traditional Food in Morocco

Food is a major part of Morocco culture and traditions. One of the foremost popular Moroccan dishes is couscous. Traditionally, it's made from wheat pasta, which is rolled and sliced by hand. It's steamed with stewed meat and seasonal vegetables. While serving, the couscous is covered by meat, then vegetables are placed on top or on the edges of the pyramid. The sauce is served separately. Couscous is usually decorated with sweet raisin jam or within the Berber tradition, a bowl of buttermilk.

The word "tajine" itself means a clay pot with a conical lid for cooking. Tagines can be seen in every roadside cafe, in first-class restaurants, and in every household. Traditional Moroccan tajine is a dish of vegetables and meat stewed in its own juices. Its incredibly spicy aroma will immerse you in the world of the mysterious East. The spicy taste of the dish comes from the burning harissa paste mixed with sour cream that softens the sharpness. Various interpretations of tajine are presented in different parts of Morocco. If you’d like to have a gastronomy tour and enhance your knowledge of traditional Moroccan cuisine, we welcome you to try a journey through the vastness of Morocco by traveling with Morocco trains. Traveling by train provides a wonderful opportunity to view the beauties of this mysterious land and discover new destinations!

If you’re asking yourself “when to visit Morocco?”, we’re here to assist with the solution – in Ramadan time of course! During this holiday season, you’ll have an excellent opportunity to check out the foremost famous feast meals! During Ramadan, one bowl of harira soup is eaten every evening at sunset to break the fast! Served with a sticky sweet pretzel called chebakkiya, this dish features tomatoes, lentils, chickpeas, lamb, lemon juice, and chopped coriander.

In addition to the eggplant fried in oil and grilled, there's also sweet or hot peppers, fresh tomatoes with garlic, all which comprise the elements of this Moroccan popular dish. Salads are frequently served as entrees during the winter months when Moroccans prefer hot salads over cold ones. Many well-known Moroccan dishes, like zaalouk, are served in some countries within the geographical area as Baba Ghanouj. The preparation process, ingredients, and methods for serving the dish can differ in some Maghreb countries, like Algeria and Tunisia. In any case, the eggplant remains an important ingredient in preparing the dish in all these countries.

Rather than soaking in water, gueddid is preserved by drying beef or lamb, either by sun exposure for a few days, or by burning it over charcoal. Across the globe, ancient cultures use this method of preserving meat. The best time to visit Casablanca is the third day of Eid al-Adha, the largest feast in the Islamic calendar. It is a custom and tradition to cut the meat of the sacrifice into small pieces. This meal is usually cooked by women. Meat slices are placed in large containers, sprinkled with salt and spices, then mixed well and left to soak up to 48 hours. The women wash the intestines thoroughly, then tie the meat cuts and make a variety of meatballs. The meat is sometimes accompanied by couscous or rfissa.

Bulfaf is a popular meal served at wedding parties, birth celebrations, and circumcision parties. Bulfaf is one of Morocco's most famous dishes. Bulfaf is a meat stew made from livers and lungs wrapped in fat, usually grilled on charcoal. On the first day of Eid Al Adha, it is the first dish served after sacrificing the lamb.

In Morocco, harcha is a popular food dish that is made with semolina, oil, salt, and yeast, and cooked in a hot frying pan. Harcha is a delicious, hearty, and pleasantly fragrant dish, which is considered a Moroccan fast food and is available in most shops, cafes, and even modern bakeries.

Known as zarda in Moroccan dialect, rfissa is prepared during religious celebrations and family reunions. Traditionally, rfissa is prepared on childbirth days. The dish is cooked for mothers who have just given birth because it contains hearty fried chicken, eggs, fenugreek, lentils, and special spices called msakhan that are milk-producing and healthy.

Among Moroccan cuisine's most luxurious dishes is pastela. In terms of taste, as well as ingredients, it is a challenging dish to prepare, which makes it very competitive against other well-known Moroccan dishes, such as couscous and tagine. Specifically, you can eat it with chicken or pigeon in Fes, while in the north of Morocco, it is prepared with fish and seafood. n the south, there is another variety called 'al-Madfuna' that looks like bread. Our Morocco tours include the city of Fes, where you’ll have a fantastic opportunity to enjoy authentic pastela with traditional herbal tea.

Moroccan Chebakia is predominantly a dessert served during Ramadan. Many Moroccans consider it a necessary addition to their fasting meals. Typically, it is consumed while drinking mint tea. Known as "the oldest dessert of Moroccan cuisine", Chebakia dates back thousands of years. Featuring honey and sesame seeds, its shape is distinctive. The name "chebakia" derives from the carefully clamped ascending circle of honey and anise that is applied to the paste.