Taste of Maroc - Moroccan Recipes, Moroccan Culture, Moroccan Lifestyle and Moroccan Travel

Ashura

Day of Ashura – Religious Meaning and Moroccan Traditions

In Morocco, there’s no mistaking when the Islamic lunar month of Muharram draws near. It’s the time of year, not long after Eid al Adha, when the startling, noisy blast of firecrackers can be heard...

A large decorated serving platter features a bowl of krichlate, miniature shortbread cookies surrounded by almonds, walnuts, dried figs, dried apricots, dates and raisins.

Moroccan Cookies

Krichlate Recipe – Moroccan Petite Shortbread Cookies for Ashura

Krichlate, qrishlat, fqiqssat or q’iq’ats (كعيكعات) are crunchy miniature shortbread cookies. They’re sold in Moroccan markets and traditional bakeries throughout the year, but we mostly associate them...

Flames of a bonfire burn bright orange in the dark. Wood can be seen through the flames.

Culture

Ashura in Morocco: A Puzzling Celebration

Mabrouk laawasher (laawacher) is an expression one constantly hears in Morocco during the first ten days of the Islamic year. It means, “Happy ten days.” But the good wishes aren’t for the new year...

Eid Al Adha

braised and roasted Moroccan lamb with onion confit on a platter

Moroccan Lamb and Beef Dishes

L’ham M’hammar – Moroccan Braised and Roasted Lamb Recipe

A mouth-watering, tender and flavorful Moroccan lamb dish. This traditional recipe is a popular choice for special occasions, family gatherings and Eid Al Adha celebrations.

overhead image of kefta brochettes on wood table with grilled onions and tomatoes

Moroccan Lamb and Beef Dishes

Moroccan Kefta Recipe – Moroccan Seasoned Ground Beef or Lamb

Kefta is the Moroccan Arabic term for ground meat or minced meat, with or without classic Moroccan seasoning that includes at a minimum paprika, cumin, onion and fresh herbs. At most Moroccan butcher shops, meat is...

liver, heart and kidney brochettes cooking over charcoal

Moroccan Offal and Variety Meats

Moroccan Grilled Liver Kebabs – Kouah

Liver kebabs or skewers (kouah) are one of the most common street foods in Morocco. They’re available in practically every weekly souk and are a staple at many grill joints, vendor stands and restaurants...

grilled skewers of liver wrapped in caul fat

Moroccan Offal and Variety Meats

Moroccan Liver Brochettes with Caul Fat – Boulfaf

Boulfaf is Morocco’s answer to a bacon-wrapped kebab and a much-loved variation of traditional liver brochettes known as kouah. To make boulfaf, seared and seasoned beef liver or sheep liver (kebda) is cut into...

Ingredients

Caul Fat in Moroccan Cuisine

Caul fat—also known as lace fat, fat netting or the greater omentum—is a thin, fatty membrane which surrounds the internal organs of some animals. It has a lacy, semi-transparent appearance and is used to encase meats...

overhead photo of mrouzia, a Moroccan lamb confit with raisins, almonds and honey

Moroccan Lamb and Beef Dishes

Mrouzia – Moroccan Lamb Confit with Raisins, Almonds and Honey

Mrouzia is an old and traditional Moroccan tagine of meat, raisins, almonds and honey. Heavily spiced and sticky sweet, it’s a favorite dish to prepare during Eid al Adha when extra meat is on hand from a home...

overhead image of a platter of Moroccan trotters and chickpeas topped by a garnish of wheat berries

Moroccan Offal and Variety Meats

El Hergma – Calves’ or Lamb Trotters with Wheat Berries and Chickpeas

Slow-cooked calves’ or lamb trotters with wheat berries and chickpeas is a traditional Moroccan dish known as El Hergma, Hargma or Fraqesh. It’s a national favorite that can be prepared all year, but many...

image of a Moroccan bucher shop. A customer is standing next to a glass-enclosed meat counter on the left and fresh whole meat is hanging to age on the right.

Islam

Religious Slaughter in Islam – Zabihah or Dhabihah

As part of Islamic dietary guidelines, Muslims adhere to a specific manner of humane religious slaughter called zabihah (or dhabihah) in order to obtain meat that is halal or permissible for them to eat. This method...

A photograph of a single ram with long horns. A rope is tied loosely around his neck. The image was taken on the occasion of Eid al Adha.

Culture

Eid Al Adha (Eid Al Kabir) in Morocco – The Festival of the Sacrifice

Muslims worldwide observe two major religious holidays: Eid al Fitr and Eid al Adha. The first marks the end of Ramadan while the second culminates the annual hajj season. Of the two, Eida al Adha is regarded as holier...

A photo of cured strips of meat hanging to dry on a line in order to make gueddid, a type of Moroccan dried meat.

Moroccan Preserved Foods

Moroccan Cured and Dried Meat – Gueddid

Thousands of years ago, people developed ways to preserve and store food for as long as possible. In the Maghreb where Morocco is located, sun drying cured meat was one such way. Moroccan families inherited this...

Skewers of heart and kidney cubes on the grill. The offal is almost cooked at this point.

Moroccan Offal and Variety Meats

Moroccan Heart and Kidney Kebabs

Heart and kidney kebabs and other grilled offal are common street food offerings in Morocco. They also are among the first things served during the Feast of the Sacrifice (Eid al Adha) when families tend to prepare the...

Photo of Moroccan confit of preserved meat. Strips of dried meat are covered with the grainy solidified fat in which they were packed.

Moroccan Preserved Foods

Moroccan Preserved Meat – Khlii or Khlea

Khlii is a confit of dried Moroccan meat that's stored in its cooking fats. Once an important way to preserve meat in the days before refrigeration, khlii is now enjoyed as a delicacy.

Classic Moroccan Recipes

Close-up photo of Moroccan Seafood Bastilla, a savory seafood pie wrapped in crispy paper-thin pastry. The pie is garnished with cooked shrimp and thin slices of lemon.

Moroccan Fish and Seafood

Moroccan Seafood Bastilla Recipe

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.

Couscous, Rice and Pasta

Moroccan Couscous with Seven Vegetables – Couscous Bidaoui

Marble-sized meatballs and buttey sauce in an unglazed tagine. The dish is garnished with a sprig of fresh cilantro.

Moroccan Lamb and Beef Dishes

Moroccan Meatball Tagine with Lemon and Saffron Butter Sauce

Photograph of a large, deep ceramic dish holding a Moroccan dish of chicken, lentils and onions served on a bed of shredded, stringy pan-fried crepes called rezzat el qadi.

Moroccan Chicken Rfissa – Trid with Chicken and Lentils

Steamed, broken strands of vermicelli are mounded high on a platter and decorated ground fried almonds, cinnamon and powdered sugar. Raisins can be seen throughout the vermicelli.

Couscous, Rice and Pasta

Seffa Medfouna Recipe – Broken Vermicelli or Couscous with Chicken, Lamb or Beef

A shallow clay dish with handles holds Moroccan loubia, a dish of white beans stewed in zesty tomato sauce. A small red chili pepper is centered in the dish.

Moroccan Bean Dishes

Moroccan Stewed White Beans Recipe – Loubia

Moroccan split pea soup in a black shallow metal dish. The soup is garnished with ground cumin and olive oil. A spoon is in the soup and a partial loaf of Moroccan bread and bottle of olive oil are behind the bowl.

Moroccan Salads, Sides & Dips

Moroccan Split Pea Bessara Recipe – Moroccan Split Pea Soup or Dip

A tagine base is filled with carefully arranged fish and vegetables. In the background are another prepped fish tagine as well as fresh herbs and lemon.

Moroccan Fish and Seafood

Classic Moroccan Fish Tagine with Chermoula and Vegetables

Two roasted chickens sit side-by-side on a serving platter. They are trussed and garnished with chermoula marinade and strips of preserved lemon skin. The chickens are surrounded by an onion sauce with chicken liver and green olives.

Moroccan Roasted Chicken with Preserved Lemon, Olives and Onion Sauce

Moroccan Lamb and Beef Dishes

Moroccan Kefta Recipe – Moroccan Seasoned Ground Beef or Lamb

Make Your Own Moroccan Bread

Photo of gluten-free Moroccan bread. Two gluten-free round loaves and two gluten-free mini-baquettes sit on a white linen napkin in a bread basket on a wooden table.

Moroccan Breads

Gluten-Free Moroccan Bread (Khobz) Recipe

Making gluten-free khobz is easy with this recipe. Unlike some gluten-free bread recipes, this one yields a dough that can be shaped before baking.

two loaves of Moroccan flatbread called khobz in a traditional basket

Moroccan Breads

Moroccan Khobz Recipe – Basic Moroccan Bread Recipe

The round Moroccan bread served at most meals is called khobz, but you might also hear it referred to by Berber names of kesra in Tamazight or agroum in Tashelhit. Crusty with a coarse interior, it’s perfect for...