10 Moroccan recipes other than couscous

Inscribed on the UNESCO Intangible Cultural Heritage List, couscous is a dish that needs no introduction, the recipe of which has conquered tastes all over the world. It is also one of the favorite dishes of the French *, who made a version of it in the image of the country, combining several types of meat: royal couscous.

In Morocco, there are many ways to prepare couscous (one meat at a time), which is traditionally served on Fridays, at lunchtime. But in fact, Moroccan cuisine is not limited to this inherited semolina dish, it is also one of the richest and most diverse in the world. Both sweet and savory recipes, which often contain a lot of fruits, vegetables and spices, which almost became a symbol of the kingdom. In fact, Moroccan cuisine is very seasonal, and many of the recipes, including couscous but also the basic tagine, vary by time of year depending on the vegetables present in the stalls.

vegetable salads

If there is one thing that cannot be blamed on Moroccan gastronomy, it is the lack of vegetable salads and raw vegetables. There are, to date, an endless number of recipes and preparation techniques, all strongly influenced by the seasons, but also by the different regions of the kingdom. Moreover, most of them are very easy to make, and contain very few ingredients such as a basic Moroccan salad, tomatoes, and onions. Among the most popular, there is also the carrot salad with cumin, or the traditional tomato and pepper, perfect for this summer season. Served on various small plates, these Moroccan salads add a lovely splash of color to the table, and are a simple and effective way to get the right amount of vitamins and nutrients.

casseroles by the thousands

The national emblem of the kingdom, did you know that the word tagine means both a culinary setting and the iconic triangular serving dish in which food is cooked? If you don’t have one, don’t panic! All you have to do is cook the meat and vegetables in a saucepan with a lid or a Dutch oven. In terms of recipes, again, the list is long, and the foods chosen vary with the seasons. There is the basic, only tagine, candied chicken and lemon, the national dish par excellence, often served with homemade French fries. But also lamb tagine with prunes, or meatball tagine, tomato sauce and fried eggs, which can be prepared in a short time. Each time, the principle is very simple: the food is cooked together over medium heat for at least an hour, before being seasoned by hand with breadcrumbs.

Sweet and delicious recipes

Msmen, baghrir, chebakia, harcha or deer antlers, here again, Moroccan cuisine hits hard, and Maghreb pastries have yet to tempt us with their varied flavors, aromas, shapes, and textures. Almonds and honey are the essential ingredients of this heirloom experience, synonymous with coexistence across the kingdom. They are often served with classic mint tea, which allows you to refresh, especially in the country where it is always hot. Nothing beats a spoonful of amlou – argan oil, almonds and honey – or even the mixture of melted butter and honey, so popular in Morocco.

* Survey of travel agency Expedia.fr – October 2016

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