A Taste of Morocco

Cooking in a TagineIn Morocco the cuisine is as much about how it is prepared as the recipe. You find food cooked over open fires, in tagines, and with a myriad of spices and flavors. Meals can consist up to 50 courses with savory and sweet mixed about. The hostess will spend all day preparing dishes and decorating for guests.

Meals often start with Bstilla then a kebab, followed by a tajine served with khubz which is delicious flat bread that compliments the meal. People who travel to Marrakech can expect a variation of classic Moroccan cuisine. Delicious lamb dishes such as Kefta are real favorites with the locals


Bread in Morocco is a special dish that is personal to every household. The recipe is made with semolina flour and an invocation to God is offered before starting to knead the dough.

When the bread is shaped each family puts its mark into the dough. The mark identifies the family bread so that it can be sent off to the common town bakery oven. Delivery and retrieval of the bread is traditionally up to the children of the family. This tradition is unique to each family is passed down through each generation.

Batinjaan Zalud

You can start your meal out with a small eggplant salad that is easy to make and will start your meal off with a bit of flare.

Also used as an appetizer or an addition to Couscous for a delicious entrée. It is best served very cold. You want to start with large eggplants. cut into slices, and fried in olive oil. When soft, you want to mash the eggplant and add onions, garlic, lemon juice, salt, pepper, and sugar. Mix all of the ingredients together and chill in the refrigerator. Serve with a slice of tomato and a black olive. This dish is sure to delight.

Kebab Koutbane

Kebab KoutbaneThe kebab is one of the first dishes served in traditional Moroccan cuisine and is often considered an appetizer.

The meat, usually lamb or beef, is soaked in a Moorish marinade and cooked over a charcoal fire. The marinade is made up of parsley, olive oil, salt, pepper, garlic powder, coriander, and cumin. Arrange the meat cuts with suet on a skewer and grill until done and serve with garnish of tomato slices and parsley.

Trout with Preserved Lemons, Raisins and Pine Nuts

To start this dish you will need some fresh trout which can only be caught in the mountains of the Middle Atlas Mountains while you are there, you can even take in some skiing. When you have your fresh trout you will season the fish with salt, pepper, cayenne, and cilantro, then cover and refrigerate.

While this is chilling, you will add the raisins and warm water to a small bowl and let stand until plump then drain. In a large skillet you are going to combine the scallions, and carrots to simmer until tender, then you will add the honey, preserved lemon peels, plumped raisins, and pine nuts and let simmer for 10 more minutes. When the broth is ready, you will slip the trout in to cook over a low heat for about 10 minute. You are going to drizzle with a bit of olive oil and garnish with cilantro.

Melon A La Morocaine

This melon dish is delicious, refreshing, and a perfect palate cleanser. You want to use any melon that is in season and very ripe, it tastes great with watermelon. You want to cut the melon into slices and remove the rind. Then cut again into about 3 inch pieces and arrange on a platter. Garnish with sprigs of mint or parsley and spear with colored toothpicks. This dish is so simple it can be served with any dish, be it Moroccan or any other culture.

Images Sources: Kraotach

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