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| Moroccan cuisine |
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This is a list of dishes in the Cuisine of Morocco. Entries in beige color indicate types of generic foods.
| Name 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] | |
| Bourekas Burek |
Entrée | ||
| 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] | ||
| Khlea 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] |
| 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 | 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 | |
| Chebakia Shabbakiya[1] |
Dessert | Fried dough "rose" dipped in honey and sesame seeds | |
| Seffa Sfaa[3] |
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 | Dessert | A doughnut sprinkled with sugar or soaked in honey. | |
| Qrashel | 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 |
