Travel to the western part of North Africa and you will find the mountainous country of Morocco. It’s vibrant culture influenced by many different civilisations over thousands of years means Morocco is incredibly diverse. Moroccan food is therefore a rich melting pot with many influences, formed over centuries.
Have a look at 5 of our favourite Moroccan foods.
Couscous
In Morocco couscous usually refers to a whole dish that includes couscous and meat or roasted vegetables. Couscous is akin to pasta, made from semolina and looks similar to very small grains of rice. It is usually cooked in large quantities and served in a communal dish to share with family and friends. Couscous is a Moroccan food that has become very popular outside the country.
Mechoui
Moroccan mechoui refers to the method of roasting an entire lamb in a pit enclosed with a lid made of clay. Traditionally mechoui is served as part of a feast and the host offers pieces of meat to the guests with their right hand. Thanks to the slow cooking nature of the dish, the meat is tender enough to be pulled apart with little effort.
Chicken Bastilla
Morocco’s take on the classic chicken pie. The chicken bastilla is made up of a warka (fine and crispy pastry) shell that covers a filling of savoury chicken, spicy omelette and a layer of crunchy almonds. Traditionally made on special occasions, the chicken bastilla is ideal for sharing and entertaining guests.
Tagine
The tagine is probably the most well known Moroccan food export. Named after the earthenware pot in which it is cooked, Moroccan tagines are slow cooked savoury stews. Traditional tagines are cooked over hot charcoal and the cone shaped lid is perfect for trapping steam and keeping the liquid in the pot, meaning only a small amount of water is needed to cook a tagine. Usually a tagine is made with lamb or poultry and vegetables or fruit can also be added.
Harira
Harira is a traditional Moroccan soup usually served as a starter, but it can also be served as a light snack or a main dish depending on the serving size. Many variations exist, but the most common ingredients include tomatoes, lentils and chickpeas. This Moroccan food is very popular during Ramadan where it is often used to break the fast.
Difficult to pick a favourite Moroccan food isn’t it? There is something for everyone though. Moroccan food’s popularity worldwide means it is a lot easier to find some. You can even get your own tagine pot and make your own at home.
Sources:
https://www.thespruceeats.com/classic-moroccan-harira-soup-2394920
http://www.mymoroccanfood.com/home/introduction-to-couscous
http://www.mymoroccanfood.com/home/2015/3/bastila-traditional-moroccan-pie
https://www.thespruceeats.com/moroccan-tagine-recipes-you-have-to-try-2394283
