Baku Kitchen! An independent reference of traditional food

Morocco

Morocco’s food is built around fragrant tagines, couscous and preserved lemons; sweet-savoury spicing, argan oil and mint tea define Morocco’s refined Berber-Arab-Andalusi table. Look for Tagine (slow-braised meat, vegetables, olives or prunes cooked in a conical earthenware pot), Couscous (steamed semolina piled with seven vegetables and meat; the cherished Friday family meal) and Harira (tomato, lentil and chickpea soup with lamb; breaks the Ramadan fast). The word derives from Greek teganon, a pan; tajin dishes appear in tenth-century Baghdad cookery, while the conical Amazigh lid traps and returns steam to the food. This atlas has 48 Morocco dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

48 dishes.

AmlouAmlouthick dip of argan oil, roasted almonds and honey, spread on breadArgan oilArgan oilnutty roasted-kernel oil pressed from argan fruit, drizzled on bread and couscousBabboucheBabboucheSpiced snail broth with thyme, aniseed and liquorice root, drunk from small bowlsBaghrirBaghrirspongy thousand-hole semolina pancakes soaked in melted butter and honeyBakoulaBakoulacooked mallow-leaf salad with preserved lemon, olives, garlic and paprikaBatboutBatboutSoft pocket bread cooked in a dry pan, split and stuffed as a sandwichBissaraBissarasilky dried fava bean soup with olive oil, garlic and cumin; winter warmerBriouatBriouattriangular warqa parcels fried around minced meat, cheese or almond pasteChebakiaChebakiasesame-coated flower-shaped pastry fried and glazed with honey; Ramadan essentialChermoulaChermoulacoriander, garlic, cumin, paprika and lemon marinade rubbed into fishCouscousCouscoushand-rolled steamed semolina with vegetable and meat broth; the national dishFekkasFekkasTwice-baked almond, sesame and raisin biscuits sliced thin for dunking in teaGhribaGhribaCrackle-topped cookie of almond, coconut or semolina, piled up for feast daysHarchaHarchapan-griddled semolina cakes with a sandy crust, split for butter and jamHariraHariratomato, lentil and chickpea soup with lamb; breaks the Ramadan fastJbenJbenfresh soft goat or cow curd, lightly salted, eaten with bread and honeyJus d’avocatJus d’avocatThick avocado and milk shake blended with almonds, dates and sugarKaab el ghazalKaab el ghazalcrescent gazelle-horn pastries filled with almond paste and orange-blossom waterKefta tagineKefta taginespiced meatballs simmered in tomato sauce, finished with poached eggsKhliiKhliispiced beef strips sun-dried then confited in fat and kept in jarsKhobzKhobzround crusty semolina loaves accompanying every meal, often baked communallyKrachelKrachelSweet rolls scented with anise, orange-flower water and sesame, served warm at breakfastLbenLbentangy churned buttermilk, drunk cold alongside couscousM’hanchaM’hanchaCoiled snake of warqa pastry filled with almond paste and orange-flower waterMaakoudaMaakoudacrisp fried potato patties stuffed into bread with harissaMahiaMahiaMoroccan Jewish eau-de-vie distilled from figs or dates and flavoured with aniseMechouiMechouiwhole lamb roasted over desert coals, carved by hand for guestsMelouiMelouiCoiled semolina pancake flattened and griddled in oil, eaten with honey or jamMeslallaMeslallaCooked olive salad with preserved lemon, garlic, paprika and corianderMint teaMint teagunpowder green tea steeped with fresh spearmint and sugar, poured from heightMrouziaMrouziahoneyed lamb tagine with raisins, almonds and ras el hanoutMsemenMsemenflaky square pan-fried flatbread, eaten with honey or stuffed savouryNous nousNous noushalf espresso, half hot milk, the standard order in Moroccan cafésPastillaPastillaflaky warqa pie of pigeon or chicken, almonds, cinnamon and powdered sugarPreserved lemonsPreserved lemonslemons packed in salt until the rind turns silky and intensely perfumedRaibRaibMilk soured and set into a soft curd, eaten chilled and sweetened

  • Vin gris de Boulaouane

    Pale dry rosé from the sandy Doukkala plains, Morocco’s best-known wine. A wine & spirit recipe from Morocco.

  • Taktouka

    Cooked salad of roasted green peppers and tomatoes, scooped with bread. Ready in 20 minutes prep and 40 minutes cooking.…

  • Amlou

    Thick dip of argan oil, roasted almonds and honey, spread on bread. Ready in 20 min prep and 10 min…

  • Babbouche

    Spiced snail broth with thyme, aniseed and liquorice root, drunk from small bowls. Ready in 30 min prep and 1…

  • Baghrir

    Spongy thousand-hole semolina pancakes soaked in melted butter and honey. Ready in 15 min prep and 25 min cooking. About…

  • Bakoula

    Cooked mallow-leaf salad with preserved lemon, olives, garlic and paprika. Ready in 40 minutes prep and 45 minutes cooking. Serves…

  • Batbout

    Soft pocket bread cooked in a dry pan, split and stuffed as a sandwich. Ready in 25 minutes prep and…

  • Bissara

    Silky dried fava bean soup with olive oil, garlic and cumin; winter warmer. Ready in 10 min prep and 1…

  • Briouat

    Triangular warqa parcels fried around minced meat, cheese or almond paste. Ready in 1 hr prep and 30 min cooking.…

  • Chebakia

    Sesame-coated flower-shaped pastry fried and glazed with honey; Ramadan essential. Ready in 1 hr 30 min prep and 45 min…