• Moroccan Cuisine

  • (Morocco)

  • 24 24

Moroccan cuisine is typically a mix of Mediterranean, Arabic, Andalusian and Berber cuisine. The cooks in the royal kitchens of Fes, Meknes, Marrakech, Rabat and Tetouan created the basis for what is known as Moroccan cuisine today.

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Dishes: 7 / 24

Shish Kebab

(1 ) (Moroccan) (Turkish)

Shish kebab is a popular meal of skewered and grilled cubes of meat. The word kebab denotes a wide variety ...

Couscous

(1 ) كُسْكُس,‎ kuskus (Algerian) (Libyan) (Moroccan)

A dish of small steamed balls of semolina, usually served with a stew spooned on top. Couscous is a staple ...

Tajine

(0 ) (Moroccan)

This dishes are slow-cooked savory stews, typically made with sliced meat, poultry or fish together with vegetables or fruit.[6] Spices, ...

Kefta Tagine

(0 ) (Moroccan)

Lamb mince with garlic, fresh coriander and parsley, cinnamon and ground coriander is rolled into balls and cooked in a ...

Bstilla

(0 ) (Moroccan)

Layers of a paper-thin pastry coddle a blend of pigeon meat, almonds and eggs spiced with saffron, cinnamon and fresh ...

Mrouzia

(0 ) (Moroccan)

It is a sweet and salty meat tajine, combining a ras el hanout blend of spices with honey, cinnamon and ...

Zaalouk

(0 ) (Moroccan)

It is a Moroccan salad of cooked aubergine and raw tomatoes.

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