Moroccan dishes are the perfect combinationn of sweet and savory. Tajines, meat wrapped in thin layers of dough and coated with icing and cinnamon, meat and vegetables infused with saffron, ginger, tumeric, and paprika, slowly cooked in clay pots…Indeed, Morocco is not all about sleeping in beautifully tiled riads, strolling through ancient medinas, and gazing euphorically at the desert’s sky...

I Guess Moroccan Cuisine is as rich in history as the kingdom itself…

This kingdom, located in the northwest corner of Africa, is a melting pot of sweet and savory dishes influenced by the Berbers, Arabs, Turks, and French.

I’ve spent several years here and I still can’t get enough of Tajines or Traditional Couscous Fridays

Don’t take this lightly:

I’M IN LOVE WITH TAJINE!

It’s a stew made with meat and vegetables that is slowly cooked over low heat in a clay pot, also called a “tajine.”

Sounds simple, huh? Not quite, but the result is incredible. You get meat that falls off the bone, vegetables packed with flavour… oh là là! Tajines are the perfect combination of sweet, sour and savory .

They are eaten in the pot that they were prepared in and are always served with Moroccan bread. It’s customary to scoop up the meat, veggies, and sauce with the bread

You will find a variety of Tajines in Morocco. Chicken Tajine with prunes, fish tajine, lamb tajine, kefta tajine with tomato sauce and eggs…My favorites are Tajine viande aux legumes (beef tajine with vegetables) and Tajine poulet aux legumes (chicken Tajine with vegetables).

Fist of all, we can’t talk about Moroccan Food if we don’t speak about Couscous. Couscous is traditionally served on Fridays. It’s made with semolina and topped with vegetables—carrots, eggplants, zucchini, pumpkins, chickpeas—as well as caramelized onions and raison. Chicken, beef, or lamb are frequently found in the center of this magnificent heap. To seal the deal, a broth is sprinkled over everything.

Typically, the dish is shared among friends or family members. On special occasions, you will find neighbors gathered around a giant platter of couscous. It is not unusual for them to forgo the spoons and use their right hands to eat.

The combination of flavors in couscous is one of my favorite things about it. I mean, who am I kidding? That is my favorite aspect of all of the Moroccan dishes discussed here. The sweetness of the caramelized onions and raisons contrasts beautifully with the salt and spices in the meat and vegetables. Not to mention the tantalizing aroma that wafts around the kitchen while it cooks.

If I’m in love with Tajine then

I’m obsessed with Tanjia….

Tanjia is made by packing and tightly sealing a tanjia pot with beef or lamb and leaving it to cook for hours. Usually overnight in an oven. The meat is drowned in spices, preserved lemons, garlic, and butter, resulting in the ultimate blend of flavors. The dish is often associated with Marrakech, but it can be found in traditional Moroccan restaurants all over the kingdom.

Like Tajine, it also gets its name from the vessel it’s cooked in and is usually served with bread. Be sure to try it the Moroccan way: WITHOUT FORKS OR SPOONS! Instead use the bread to scoop up the meat and eat.

The combination of ingredients in Pastilla compared to the taste just doesn’t add up in my mind. However, flavor-wise, it’s divine. It’s sweet and savory at the same time. In fact, I always say that Pastilla is one of those pleasant surprises Morocco offers.

A traditional pastilla is a pigeon pie. Today however, you can find different versions of pastilla like chicken, seafood, fish, etc. My favourite is pastilla poulet aux almonds (chicken pastilla with almonds).

After all, who wouldn’t love meat infused with Moroccan spices wrapped in thin layers of dough that’s covered with icing and cinnamon?

This tomato-based soup, filled with chick peas, lentils, meat, and noodles, plays an important role in Moroccan culture. During the month of Ramadan, harira is served to break the fast. It is usually served with dates, boiled eggs, and Chebakia: a flower-shaped cookie that is soaked in honey and then sprinkled with sesemi seeds.

Don’t fret though, you won’t have to wait until the holy month to have this hearty soup. It is served all year round at most restaurants. You can have it as an appetizer or a main dish. Breakfast or dinner, you choose.

Did I mention that harira is not just tasty but nutritious as well? Listen, Morocco has a way of blending spices, fresh herbs, vegetables, and meat together that creates the most balanced flavors. I love that we can satisfy our taste buds while also providing our bodies with essential nutrients like proteins, vitamins, and minerals.

While harira is usually made with chicken, lamb, or beef, if you are vegetarian or vegan, you can find variations that skip the meat and eggs. Yes, there are eggs in there too.

Don’t forget to have some tea with everything!!!

It’s impossible to talk about Morocco without mentioning Moroccan mint tea. Drinking tea is sort of like a ritual here. It’s served all day long. Literally!!! In fact, tea accompanies most of the traditional Moroccan dishes mentioned above. Serving tea is not only a sign of hospitality, but is also a way to start business negotiations. Yep, you read that right. A local shop owner is bound to offer you some tea during your stay in Morocco.

The most fascinating part about all this is how it is served. Specifically, the height the waiters pour the tea from. For example, I’ve seen Moroccans hold the tea pots behind their backs and pour tea into a small glass from an absurd height. Apparently, it’s about respect. Some Moroccans say the higher you pour the tea, the more you respect your guest. The Dar Naji restaurant in Rabat offers a great tea show.