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Christine Benlafquih

Christine Benlafquih is Founding Editor at Taste of Maroc and owner of Taste of Casablanca, a food tour and culinary activity business in Casablanca. A long time resident of Morocco, she's written extensively about Moroccan cuisine and culture. She was the Moroccan Food Expert for The Spruce Eats (formerly About.com) from 2008 to 2016.

A close-up image of a Moroccan tagine. An assortment of vegetables including carrots, zucchini and potatoes are arranged in pyramid fashion. The dish is garnished with green olives and tomatoes.

Living Gluten-Free in Morocco – Challenges, Tips and Resources

Learn why it’s extra challenging to follow a gluten-free diet in Morocco. Know where to find gluten-free products and how to avoid cross contamination.

A small bowl full of juicy pomegranate seeds. A few seeds are scattered around the base of the bowl and a whole unopened pomegranate is in the background.

Moroccan Style Pomegranate Seeds

Pomegranate seeds are juicy, nutritious, and extra delicious with the Moroccan additions of orange flower water and cinnamon. Moroccans are most likely to serve this …

Image showing several wedges of pomegranate; the bright red seeds are exposed but still trapped in membrane. Several whole pomegranates are in the background. A single whole walnut rests beside a small pile of pomegranate seeds.

How to Seed a Pomegranate

If your family likes to eat pomegranate seeds by the bowlful, as do many Moroccans, removing and cleaning the seeds can be a bit of …

Overhead view of gorgeous presentation of Moroccan couscous with seven vegetables. The couscous is served in a large ceramic dish, buried beneath a variety of vegetables which are arranged over the top. A garnish of caramelized onions and raisins tops the veggies.

Moroccan Couscous with Seven Vegetables – Couscous Bidaoui

An authentic recipe for Moroccan Couscous with Seven Vegetables, the ultimate comfort food to enjoy with family and friends. Lamb, beef, or chicken is stewed with assorted veggies, then served atop a mound of light, fluffy steamed couscous. A rich broth seasoned with ginger, pepper and turmeric is poured over all or offered on the side.

Overhead view of spongy semolina pancakes called beghrir. The pancakes have a honeycombed appearance and are arranged in an overlapping circular pattern on the serving dish. A small bowl of butter and honey syrup is centered on the pile of pancakes.

Beghrir – Moroccan Semolina Pancakes

Beghrir or baghrir are spongy, melt-in-your-mouth Moroccan pancakes made from a crepe-like semolina batter. Light and tender, the pancakes are characterized by a unique honeycomb-like appearance. …

Massive stone arches from the Roman ruins of Volubilis in Morocco.

Volubilis – Ancient Roman Ruins in Morocco Are Worth a Visit

Morocco has one of the richest histories and cultures of any country in the world, influenced by centuries of diverse rulers. Among those rulers were …

A view through an arch of the minaret of Hassan II mosque in Casablanca.

What to See and Do in Casablanca – Morocco’s Largest City

Casablanca has lots to offer both travelers and residents including sightseeing, shopping, dining out, and a variety of indoor and outdoor recreational activities.

Square, laminated pancakes called msemen are arranged in overlapping fashion on a platter. Two pats of butter and a small spoon full of jam sits on the pile of msemen.

Basic Msemen Recipe – Square Moroccan Pancakes

These square, laminated Moroccan pancakes are called msemen or sometimes rghaif. They’re a popular breakfast and tea time treat not only in Morocco, but also Tunisia …

Walnuts, almonds and dates are mounded into a Moroccan serving dish. This assortment is a traditional food item to serve on Ashura.

Day of Ashura – Religious Meaning and Moroccan Traditions

Have you heard of Ashura and wondered about its origin and meaning? Learn about the significance of Ashura in Sunni and Shiite Islam, and discover how it’s observed in Morocco.

Whole preserved lemons and wedges of preserved lemon in a decorated ceramic dish.

How to Make Moroccan Preserved Lemons

Making homemade preserved lemons is easy! The traditional method shown here requires only two ingredients and takes just a few minutes of your time. Leave the lemons to cure a month or longer before using.

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