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| Moroccan cuisine |
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This is a list of dishes in thecuisine of Morocco. Entries in beige color indicate types of generic foods.
| Name Other names | Image | Type | Description |
|---|---|---|---|
| Baghrir | .jpg) | Entrée | A yeasted semolina pancake.[1] |
| Briouat |  | Entrée | Triangular or cylinder-shaped savory or sweet pastry covered withwarqa (a paper-thin Moroccan dough)[2][3] |
| Boulfaf skewers |  | Entrée | Cubed lamb liver wrapped in lamb fat, grilled on skewers[1] |
| Bourekas Burek |  | Entrée | |
| Couscous |  | Main course | Semolina, meat, and vegetables. Traditionally 7 vegetables.[1] |
| Ferakh Maamer | Entrée | A dish of spring chicken stuffed with sweetenedcouscous and enhanced with raisins, orange-flower water, almonds, and sugar. The ingredients are then placed in a largecasserole and simmered slowly in a sauce made of honey, onion, garlic, ginger, cinnamon, and saffron.[4][3] | |
| Harira |  | Entrée | Thick soup based on tomatoes (beans, lentils and other products can be added) |
| Bissara |  | Entrée | A soup prepared with dried,puréedbroad beans as a primary ingredient |
| Kefta magawara | Main course | Kefta tajine served with tomato, eggs[1] | |
| Kemia | An array of small dishes[3] | ||
| Khlea khli[1] orKleehe[5] |  | Breakfast | Preserved dried meat[6] |
| Khobz |  | bread | Bread |
| Lentil soup |  | soup | Soup made withlentil |
| Merguez |  | A spicy lamb sausage[1] | |
| 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) | ||
| Sardine |  | Entrée | Sardines withpreserved lemon |
| Tajine |  | Main course | Meat, vegetables |
| Tangia |  | Main course | Meat, vegetables (a typical dish ofMarrakech) |
| Rfissa | [] | Main course | Meat, lentil (Rfissa is atraditional Moroccan dish that's usually made for women who gave birth. It's made of Filo pastry, soaked in a broth of meat, and lentils) |
| Name | Image | Type | Description |
|---|---|---|---|
| Bakoula | Salad | Salad of cooked greens such as mallow leaves, or spinach, and parsley, cilantro, lemon, olives. | |
| Moroccan salad |  | Salad | |
| Moroccan spreads |  | Salad | "Cooked salads."[7] |
| Taktouka | Salad | Grilled tomato and green pepper salad[8] | |
| Lhzina | Salad | Oranges/Paprika/Black olives | |
| Zaalouk |  | Salad | Cooked mixture of eggplant and tomatoes[7] |
| Name | Image | Type | Description |
|---|---|---|---|
| Charmoula |  | A marinade to flavor fish or seafood, but it can be used on other meats or vegetables. Chermoula is often made of a mixture of herbs, oil, lemon juice,pickled lemons, garlic, cumin, and salt. It may also include onion, freshcoriander, ground chili peppers, black pepper, or saffron. | |
| Pickled lemons |  | Pickled lemons | |
| Marinated Olives |  | Olives marinated in : olive oil, paprika, lemon, salt, pepper,harissa, cumin and other spices and herbs[9] |
| Name | Image | Type | Description |
|---|---|---|---|
| Briouat bil luz |  | Dessert | Triangular or cylinder-shaped savory or sweet pastry covered withwarqa (a paper-thin Moroccan dough)[2][3] and stuffed withalmond paste.[3] |
| Faqqas | Dessert | A type of macaroon made with semolina flour.[1] | |
| Ghoriba (Ghriyyaba) |  | Dessert | Biscuits flavored with aniseed and sesame seeds, or almonds and raisins.[1] |
| Keneffa | Dessert | A variety ofbastila dessert[1] | |
| Gazelle ankles /ka'ab ghzal |  | Dessert | Almond Paste/Sugar[1] |
| Limun bel-Qerfa o khayezzou mahekouk(carrotte) | Dessert | Oranges/Cinnamon | |
| Ma'amoul |  | Dessert | Smallshortbread pastries filled withdates,pistachios orwalnuts (or occasionallyalmonds,figs, or other fillings). |
| Jowhara /Pastilla with milk | Dessert | Pastilla/Milk/Almonds/Vanilla | |
| Rozz bel Hleeb (Rice pudding) | Dessert | Milk/Rice/Orange Blossom Water | |
| Chebakia Shabbakiya[1] |  | Dessert | Fried dough "rose" dipped in honey and sesame seeds |
| Seffa Sfaa[3] | .jpg) | Sweet couscous made with cinnamon, sugar, and sometimes studded with prunes, raisins and almonds.[1] It is served with cream.[3] | |
| Sellou |  | Dessert | Roasted flour mixed with butter or olive oil, sugar or honey, cinnamon, almonds (or sometimes peanuts), and other ingredients[1] |
| Sfenj |  | Dessert | Adoughnut sprinkled withsugar or soaked inhoney. |
| Qrashel |  | Dessert | traditional sweet sesame rolls, made with anise and fennel and sprinkled with sesame, made in Morocco at least since the 16th century. |
| Meskouta | .jpg) | Dessert | A small cake made with orange, lemon, or vanilla |
| Name | Image | Type | Description |
|---|---|---|---|
| 'Asseer Rumman | Pomegranate/Orange Blossom Water | ||
| 'Asseer Limun | Orange juice | ||
| Diks |  | Moroccan 'nus-nus' or 'half-half' | |
| Beet Juice |  | Beets/Orange Blossom Water | |
| Grape juice | White grapes | ||
| Maghrebi mint tea |  | Green tea with mint and copious sugar |
Media related toCuisine of Morocco at Wikimedia Commons| Dishes by origin |
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