Traditional Moroccan Foods

Bisteeya

Bisteeya is a sweet meat pie wrapped in a pastry. Traditionally, bisteeya was made with pigeon, but chicken is typically used today. Chicken is layered onto a phyllo pastry in a pie pan and followed by a layer of eggs,lemon-onion sauce and a layer of crushed almonds. The pastry is folded over the fillings and baked until the top is golden brown, and then dusted with cinnamon and sugar. Bisteeya is considered one of the most traditional foods in Morocco and is traditionally served as the first course of a large meal, usually during celebrations. It can also be served as the main dish of a smaller meal, served with salad and mint tea.

Couscous is popular around the world, but it is a staple dish in Moroccan meals. It is a granular wheat pasta that is similar to rice in color and texture. Traditional couscous in Morocco includes spices, vegetables, beans and meat, and is cooked in a couscoussier, a special barrel-like pot similar to a pot and a steamer basket. Couscous is also typically served with a spicy oil and pepper sauce.

Harira soup is a lentil and tomato soup that is traditionally eaten during the holy celebration of Ramadan in the evening, when Muslims break the fast. Harira soup also contains chick peas, vermicelli, egg and flour, making the soup very thick and hearty. It is served with a slice of lemon and crusty bread.

Mechoi is a popular lamb dish, seasoned with paprika and cumin. The lamb is slow cooked over an open fire for up to three hours. The term Mechoui in Morocco actually refers to the meat being roasted on an open fire. While lamb is the traditional meat used to make Mechoui, you can roast and serve other meats in the same way. Mechoui is usually served during the Islamic holiday of Eid al-Adha, which celebrates when, according to the Koran and other religious books, God spared Abraham's son's life and Abraham sacrificed a lamb instead.

Tagines, named after the vessels they are cooked in, are stews made with meats, spices and vegetables. Meats such as lamb and chicken and the vegetables are placed in a a flat, circular clay pot with a cone shaped lid (the tagine), which slowly cooks the stew so that it becomes very moist and flavorful by drawing the condensation to the bottom of the pot. The meat is simmered with a wide variety of seasonings such as cumin, cinnamon, ginger, turmeric as well as prunes and dates. When the tagine is finished cooking the top lid is taken off and the stew can be served directly from the bottom half of the lid. Tagine is traditionally served with couscous.