This is a list of dishes in the Cuisine of Morocco. Entries in beige color indicate types of generic foods.

Main dishes

Other names
Image Type Description
Baghrir Entrée A yeasted semolina pancake.[1]
Briouat Entrée Triangular or cylinder-shaped savory or sweet pastry covered with warqa (a paper-thin Moroccan dough)[2][3]
Boulfaf skewers Entrée cubed lamb liver wrapped in lamb fat, grilled on skewers [1]
Couscous Main course Semolina, meat, and vegetables. Traditionally 7 vegetables[1]
Ferakh Maamer Entrée A dish of spring chicken stuffed with sweeten couscous and enhanced with raisins, orange-flower water, almonds, and sugar. The ingredients are then placed in a large casserole and simmered slowly in a sauce made of honey, onion, garlic, ginger, cinnamon, and saffron.[4][3]
Harira Entrée Thick soup based on tomatoes (beans, lentils and other products can be added)
Bissara Entrée A soup prepared with dried, puréed broad beans as a primary ingredient
Kefta magawara Main course Kefta tajine served with tomato, eggs[1]
Kemia An array of small dishes[3]
khli[1] or Kleehe[5]
Breakfast Preserved dried meat[6]
Khobz bread bread
Lentil soup soup Soup made with lentil
Merguez A spicy lamb sausage[1]
Ma'quda potato fritter
Méchoui Main course Roasted lamb
Milina Entrée Chicken/Eggs
Moroccan cigars Appetizer Ground beef wrapped in dough
Mrouzia Main course A sweet dish of lamb with raisins, almonds and honey
Djaj mqalli Entrée Chicken cooked with preserved lemon
Pastilla Entrée Chicken/Almonds/Seafood
Rfisa A dish made with shredded pieces of pancake and chicken (djej beldi)
Sardine Entrée Sardines with preserved lemon
Tajine Main course Meat, vegetables
Tangia Main course Meat, vegetables (a typical dish of Marrakech)
Rfissa [] Main course Meat, lentil (Rfissa is a traditional Moroccan dish that's usually made for women who gave birth. It's made of Filo pastry, soaked in a broth of meat, and lentils])


Name Image Type Description
Bakoula Salad Salad of cooked greens such as mallow leaves, or spinach, and parsley, cilantro, lemon, olives.
Moroccan salad Salad
Moroccan spreads Salad "Cooked salads."[7]
Taktouka Salad Grilled tomato and green pepper salad[8]
Lhzina Salad Oranges/Paprika/Black olives
Zaalouk Salad Cooked mixture of eggplant and tomatoes[7]

Condiments and sauces

Name Image Type Description
Charmoula A marinade to flavor fish or seafood, but it can be used on other meats or vegetables. Chermoula is often made of a mixture of herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt. It may also include onion, fresh coriander, ground chili peppers, black pepper, or saffron.
Pickled lemons Pickled lemons
Marinated Olives
Marinated olives
Marinated olives
Olives marinated in : olive oil, paprika, lemon, salt, pepper, harissa, cumin and other spices and herbs [9]


Name Image Type Description
Briouat bil luz Dessert Pastry stuffed with almond paste[3]
Faqqas Dessert A type of macaroon made with semolina flour.[1]
Ghoriba (Ghriyyaba) Dessert Biscuits flavored with aniseed and sesame seeds, or almonds and raisins.[1]
Keneffa Dessert A variety of bastila dessert[1]
Gazelle ankles / ka'ab ghzal Dessert Almond Paste/Sugar[1]
Limun bel-Qerfa o khayezzou mahekouk(carrotte) Dessert Oranges/Cinnamon
Ma'amoul Dessert Small shortbread pastries filled with dates, pistachios or walnuts (or occasionally almonds, figs, or other fillings).
Jowhara / Pastilla with milk Dessert Pastilla/Milk/Almonds/Vanilla
Rozz bel Hleeb (Rice pudding) Dessert Milk/Rice/Orange Blossom Water
Dessert Fried dough "rose" dipped in honey and sesame seeds
Sweet couscous made with cinnamon, sugar, and sometimes studded with prunes, raisins and almonds.[1] It is served with cream.[3]
Sellou Dessert Roasted flour mixed with butter or olive oil, sugar or honey, cinnamon, almonds (or sometimes peanuts), and other ingredients[1]
Sfenj Freshly fried doughnuts bought from a shop on Rue de Berrima in Marrakech Dessert A doughnut sprinkled with sugar or soaked in honey.
Qrashel Qrashel or Qrishlat Dessert traditional sweet sesame rolls, made with anise and fennel and sprinkled with sesame, made in Morocco at least since the 16th century.


Name Image Type Description
'Asseer Rumman Pomegranate/Orange Blossom Water
'Asseer Limun Orange juice
Diks Moroccan 'nus-nus' or 'half-half'
Beet Juice Beets/Orange Blossom Water
Grape juice White grapes
Maghrebi mint tea Green tea with mint and copious sugar

See also


  1. ^ a b c d e f g h i j k l m Catherine Hanger (2000). Morocco: World Food. Lonely Planet. p. 98. ISBN 1-86450-024-7.
  2. ^ "Moroccan Chicken Briouats - Like Eating a Bite-Sized Bastilla!".
  3. ^ a b c d e f Anthony Ham; Paula Hardy; Alison Bing; Lonely Planet Publications (2007). Morocco. Lonely Planet. p. 74. ISBN 978-1-74059-974-0.
  4. ^ "Dishes from Morocco". Archived from the original on Nov 23, 2012. Retrieved Mar 27, 2021.
  5. ^ Kitty Morse; Danielle Mamane; Owen Morse (2001). The Scent of Orange Blossoms: Sephardic Cuisine from Morocco. Ten Speed Press. p. 98. ISBN 1-58008-269-6.
  6. ^ Khlea Archived 2008-11-20 at the Wayback Machine
  7. ^ a b Zeldes, Leah A. (Nov 11, 2009). "Eat this! Zaalouk, a cooked salad from Morocco". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Retrieved Nov 12, 2009.
  8. ^ "Taktouka - A Zesty Moroccan Dip of Tomatoes and Roasted Peppers".
  9. ^ "Moroccan Marinated Olives". Moroccan Zest. 2018-09-21. Retrieved 2018-10-06.

-Moroccan Food