Moroccan Food

Rfissa is a fabulous Moroccan dish of stewed chicken, lentils, and onions served on a bed of shredded msemen, trid pastry or bread. A fragrantly seasoned broth is poured over all.

A traditional Moroccan offal dish of marinated lamb or calf brains cooked in tomato sauce. It’s especially popular during Eid al Adha.

Ghriebas or ghoribas with evaporated milk are  soft-textured, cake-like Moroccan cookies flavored with lemon zest. They’re quite easy to make and perfect for an afternoon …

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.

M’hammar is a traditional Moroccan cooking style which gives meat or poultry a deep mahogany color. The accompanying sauce also has a reddish hue.

There are four primary cooking styles in Moroccan cuisine. The codification for each determines not only the spices used, but the final color of the dish and its accompanying sauce.

M’qualli is a popular Moroccan culinary style used for both special events and everyday cooking. It’s characterized by ginger and saffron seasoning and a yellow-hued sauce.

Qadra or kadra is one of the main cooking styles in Moroccan cuisine. Its light broth-like sauce is yellow in color and seasoned with saffron and pepper.

Mchermel is one of the primary cooking styles in Moroccan cuisine. Mchermel dishes make use of a marinade to flavor ingredients as well as the sauce in which they’re cooked.

In Moroccan cuisine, t’faya is a cooking style strongly associated with a sweet and spicy confit of onions and raisins. However, other dishes also fall under the t’faya umbrella.