Name↕ | Type↕ | Description↕ |
|---|---|---|
Baghrir | Entrée | A yeasted semolina pancake. |
Briouat | Entrée | Triangular or cylinder-shaped savory or sweet pastry covered with warqa (a paper-thin Moroccan dough) |
Boulfaf skewers | Entrée | Cubed lamb liver wrapped in lamb fat, grilled on skewers |
BourekasBurek | Entrée | |
Couscous | Main course | Semolina, meat, and vegetables. Traditionally 7 vegetables. |
Ferakh Maamer | Entrée | A dish of spring chicken stuffed with sweetened 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. |
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 |
Kemia | An array of small dishes | |
Khleakhli or Kleehe | Breakfast | Preserved dried meat |
Khobz | bread | Bread |
Lentil soup | soup | Soup made with lentil |
Merguez | A spicy lamb sausage | |
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) | |
Rfissa | Main course | Lentils encased in filo pastry soaked in meat broth |
Sardine | Entrée | Sardines with preserved lemon |
Tajine | Main course | Meat, vegetables |
Tangia | Main course | Meat, vegetables (a typical dish of Marrakesh) |
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