Moroccan cuisine is rich and varied with influences from the Arab world, Spain, and sub-Saharan Africa. The use of spices and herbs in Moroccan food is incredibly distinctive and you will find abundant use of saffron, cinnamon, and cumin throughout the cuisine. Here are five Moroccan dishes that will tempt your taste buds.
Couscous with Seven Vegetables
You may have tried couscous before, but until you’ve had hand rolled couscous cooked with carrots, potatos, cabbage, onion, garlic, turnips, and peppers, you’ve never really had couscous. Eat it with your fingers if you want to be truly authentic. Often there is chicken or lamb hidden under the pile of veggies. Wait to eat the meat until last and don’t be afraid to lick your fingers.
Tajine
The tajine is the pot this meal is cooked in as well as the name of the meal itself. The pot is thedistinctive clay vessel with the cone shaped lid which is sometimes glazed and sometimes not. There are countless variations of tajine from meatballs in red sauce to veggie tajines with potatoes, onions, and peppers. To eat in the traditional way, use Moroccan flatbread (khoobz) to scoop up the food and soak up the sauce.
Pastilla
Pastilla doesn’t sound good until you taste it. Traditionally it is pigeon cooked in a crispy flour shell and flavored with sugar and cinnamon. The light crispy pastry coated with powdered sugar will surprise you with it’s delicateness. It’s sometimes hard to find it made with pigeon, but chicken is almost as good.
Beyt wa Matisha
Sometimes called Berber Eggs, this dish is as simple as it gets. Eggs cooked and smothered in fresh tomato sauce with garlic, onion, and sometimes meatballs (kifta). Eaten with Moroccan flat bread (khoobz), usually from a communal dish.
Lamb with Prunes
This is a meal you see at every important Moroccan celebration whether it is a birth, wedding, engagement, or circumcision party. Lamb (actually it is mutton since Moroccan’s don’t usually kill baby sheep) pressure cooked with prunes until it falls off the bone. Sweet and savory.
