Moroccan cuisine is known for its expensive use of spices and its rich, unique flavors. Commonly used spices used in Moroccan dishes are cumin, cinnamon, paprika, and cayenne pepper. Morocco is also known for its proprietary produce of fruits and vegetables, which are often combined into traditional dishes along with meat, chicken, and seafood.
There are so many great Moroccan foods to choose from, but if you’re just starting to get yourself acquainted with this amazing cuisine, here are three foods you have to try.
We can’t really talk about Moroccan food without mentioning couscous, can you? Couscous is considered to be the most representative Moroccan dish, and it has definitely earned its status. Moroccan couscous is made from steamed semolina and is served hot with cooked vegetables and legumes on top and obviously, a lot of spices.
The Harira soup is traditionally eaten during Ramadan, but you can definitely eat it whenever you feel like it. Its soft, rich texture comes from a combination of legumes like lentils, chickpeas, and beans; combined with lemon juice, a variety of spices, and garlic. It’s the perfect wintery delight.
Tajine is in fact a slow-cooked stew that is named after the pot in which it is cooked. A traditional tajine pot is made of earthenware and has a designated cover meant to keep the steams in while cooking. Among other things, a Moroccan tajine can include meat, chicken, or fish, along with fruits, vegetables, nuts, and loads of spices.