What to eat in Morocco?
Morocco's culinary landscape is a vibrant tapestry of flavors and diversity. While we can suggest numerous dishes for you to try on your travels, such as Morocco's cherished couscous, the golden delights of maakouda, deep-fried salty sardines with chermoula, and soft doughnut-like sfenj, the ultimate advice is to let your senses guide you and follow the locals. Moroccans, with their deep connection to delicious food, are well-versed in the culinary treasures embedded in their culture.
What to Savor in Morocco:
1. Tagine: The iconic Moroccan dish, a slow-cooked stew under a cone-shaped lid, is a testament to Berber and Moroccan culinary pride. Variations abound, from the well-known chicken, olive, and citrus combination to lamb or beef with prunes, fish with chermoula, and chicken with apricot. Accompanied almost invariably by khobz, Middle Eastern flatbread, it's perfect for soaking up all the rich sauces.
2. Harira: A hearty soup believed to have Berber roots and now a national dish of Morocco, Harira is savored, especially during Ramadan. This flavorsome soup, made with tomatoes, chickpeas, lentils, rice, lamb chunks, and an array of spices, is readily available from streetside vendors to high-end restaurants.
3. Bastilla: A baked meat pie traditionally made with squab, Bastilla has evolved to commonly feature chicken. This layered pie includes spices, blanched almonds, parsley, onions, saffron, butter, and pastry, topped with powdered sugar and cinnamon. A crowd-pleaser often served as a starter during special occasions.
4. Mechoui: Head to Mechoui Alley in Marrakech for succulent roasted lamb or mutton sold by the kilo. A sprinkle of salt and cumin is all it takes to let the flavors of the meat shine. For the adventurous, establishments also offer the local specialty of a whole roasted sheep's head.
5. Msemmen: Also known as rghaif, Msemmen is a grilled flatbread with paper-thin layers of dough folded on each other. Often enjoyed at breakfast with mint tea, you can find them being expertly flipped and fried in markets. Enjoy them plain, topped with honey and butter, or stuffed with kefta, onions, or spicy herbs and vegetables.
6. Moroccan Barbecue: Fire up the grill for Morocco's version of kebabs, or brochettes, found at streetside market stalls or restaurants in Marrakech. Merguez, small North African lamb sausages seasoned with harissa, paprika, and spices, are also grilled and served with khobz and other sides.
7. Baghrir: Delicate semolina pancakes with a unique texture, Baghrir features numerous small holes on the surface, ready to absorb a variety of spreads and syrups. From jam and raisins to honey and butter syrup with a hint of orange blossom, Baghrir caters to your sugary dreams.
8. Kaab el Ghazal: These crescent-shaped cookies, filled with almond paste and coated with crushed nuts or dipped in orange blossom water, are known as gazelle horns. A delightful sweet treat found not only in Morocco but also in parts of Algeria and Tunisia.
9. Vegetarian and Vegan Options: While meat is prominent in Moroccan cuisine, vegetables play a crucial role. Look out for vegetable-based tagines, couscous, zalouk (smoky eggplant and tomato salad), vegetable briouats (triangular filled pastries), and cinnamon oranges. For vegans, inquire about using oil instead of butter in breads and couscous dishes, and explore the diverse range of vegetable offerings in Morocco.