Moroccan dishes are mainly influenced by North African dishes. Even so, the delicacies here are totally amazing. They are very delicious and definitely worth a try. When you visit Morocco, make sure you visit any of these cuisines.
B’ssara
At a few pennies a bowl, this rich soup of dried broad beans is traditionally served for breakfast, topped with a swirl of olive oil, a sprinkling of cumin and bread fresh from the oven.
Tangine
A tagine is the clay cooking pot with a conical lid that gives its name to a myriad of dishes. Tagines can be seen bubbling away at every roadside café, are found in top notch restaurants and in every home, and are always served with bread.
Fish Chermoula
With its long Atlantic and Mediterranean coasts, Morocco boasts a rich array of fish dishes. Chermoula is a combination of herbs and spices used as a marinade before grilling over coals, and as a dipping sauce.
Harira
During the holy month of Ramadan, the fast is broken at sunset each day with a steaming bowl of harira soup. Rich with tomatoes, lentils, chickpeas and lamb, it is finished off with a squeeze of lemon juice and some chopped coriander, and served with a sticky sweet pretzel called chebakkiya.
Kefta tagine
Beef or lamb mince with garlic, fresh coriander and parsley, cinnamon and ground coriander is rolled into balls and cooked in a tomato and onion sauce. Just before the dish is ready, eggs are cracked into depressions in the sauce and soon cook to perfection.
