List of Moroccan dishes

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

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Main dishes
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]
Brochette
Boulfaf		 Kebob Lamb kebab[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]
Harcha bread Fried buttery bread made of semolina[3]
Harira Entrée Thick soup based on tomatoes (beans, lentils and other products can be added)
chwa Kebob
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]
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
Mqualli Entrée Chicken/Citron
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)

Salads
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
 Olives marinated in : olive oil, paprika, lemon, salt, pepper, harissa, cumin and other spices and herbs [9]

Desserts
Name Image Type Description
Baklava Dessert A rich, sweet pastry featured in many cuisines of the former Ottoman, Arab, and Iranian countries. It is a pastry made of layers of phyllo dough filled with chopped nuts and sweetened with syrup or honey.
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]
Kaab el 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).
Milk Pastilla 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.

Drinks
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

References
  1. 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. Anthony Ham; Paula Hardy; Alison Bing; Lonely Planet Publications (2007). Morocco. Lonely Planet. p. 74. ISBN 1-74059-974-8.
  4. "Archived copy". Archived from the original on 2008-10-01. Retrieved 2009-03-13.CS1 maint: archived copy as title (link)
  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 Saveur.com
  7. 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.
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